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 while pausing briefly and gently pressing his fingertips into the raw meat, “will be used to make Calabrian Salami. The recipe was passed down from the chef’s aunt.”

Perhaps Coulton is the perfect person to recreate a generations-old salami from southern Italy. He lived there for...

entered on 07/22/11 at 08:37 PM | read more »

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 walking listlessly into the long-awaited beginnings of spring eating. Eating seasonally requires a shift in thinking, a willingness to relinquish a little control in exchange for enjoying the true full flavors of food and a whole lot of indulgence. A quick walk through farmers...

entered on 06/09/11 at 09:56 PM | read more »

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, completes the picture. Omaha’s had the music scene for nearly 20 years now, is working on the bike lanes and, thanks to the trailblazing Soup Revolution, isn’t totally truckless. But where’s our mobile food movement? These days you’re nobody until somebody shows up and...

entered on 06/01/11 at 06:50 PM | read more »

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 cooking, particularly if you’re using charcoal. There’s that period of waiting for the coals to come up to temperature, then the actual grilling itself, then the long cool down. If you’re like most, you’re only grilling a couple things — steaks/burger/fish/hot dogs and...

entered on 05/25/11 at 05:44 PM | read more »

New Kind of Farmers

When Anna Clements, of Clementine’s Produce and Provisions, walked into a local store in Gretna, Neb., an elderly man leaned over and asked if she was one of “those new kind of farmers.” She figures her dirty overalls and rubber boots gave her away. That, and the fact that she is a woman. “Well, yes, I am sir, but my fiancée still farms the old way, if it makes you feel any better,” she said. It did. Anna is one of many “new kind of farmers” — new kind of farmers referring mostly to them being female, but also that they focus on the organic and the sustainable — popping up across the country. She is also a new kind of farmer because she produces food rather than corn...

entered on 05/11/11 at 09:04 PM | read more »

<p>The Sons of Italy pasta feed alternates between spaghetti and mostaccicioli — both also featured with a rotating schedule of meatballs or sausage. The weekly Thursday 10:30 a.m.-2 p.m. lunch regularly draws 600 to 800 diners.  </p> Favorite Sons

If you go to Sons of Italy expecting a “Jersey Shore” or Goodfellas scene, you'll leave disappointed. If you anticipate a square meal and a fair deal, minus any drama, you'll leave satisfied, and probably stuffed. The Nebraska chapter of this national fraternal organization is famous for its Thursday pasta feeds. The weekly 10:30 a.m. to 2 p.m. lunches draw 600 to 800 diners, says its stout president, Charles "Butch" Turco. They've been feeding folks like this since the early 1960s. At the start, only members, and exclusively men at that, could partake. As guests spread the word, lunches were opened to the public, but still not to women; that is until, Turco says, a threatened...

entered on 04/27/11 at 08:28 PM | read more »

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