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Bryce Coulton: Omaha’s Salami Guy

Bryce Coulton’s voice has a slow New Jersey swagger. He speaks deliberately and with precision much in the same way he maneuvers a curved boning knife across the leg of a butchered pig. The morning of our interview I watched as he sliced segments of the animal in the back kitchen of Dundee’s Pitch Pizzeria where he practices charcuterie, the craft of preserving meat, traditionally pork.
“This piece,” he said...


Eating Seasonal

Warmer temperatures bring with them that familiar but distant ease to life — more daylight hours, fewer buttons to button and headwear to adorn before opening the front door and stepping casually into the sunshine. Spring comes around to remind us that being outside is a privilege and not a punishment. With winter well behind us, I have savored my last bites of hearty casseroles and sips of hot chocolate while...


Pick Up, Trucks

There are a few things you need if your city wants to be considered with the likes of Portland and Austin as a hip American hangout. A definable music scene is a good place to start. Bike lanes, a literal line in the street, seem to serve as a proverbial line in the sand between cool and simply ozone clogging. And lately a bustling food truck scene, which can serve all those late-night and helmet-clad diners,...


Grill Like A Chef

Now that it’s Memorial Day weekend and we can all bust out the white pants, it’s also the official start of the grilling season. Whether you’re using gas, charcoal or one of those hobo newspaper grills, it’s all good. Grilling is quick, easy, and a great excuse to sit outside with a nice cool drink of your choice. But if you think about it from a fuel perspective, grilling can be a very inefficient way of...


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