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Know Your Farmer

Terra Sorenson drove up in a golf cart wearing pigtails and a dirty off-white newsboy cap. Today is CSA harvest day. It’s 8:30 in the morning and she along with her business partners Matthew Hall and Max Brummond already have a thick coat of soil caked to their arms and legs.

“Hi,” she said popping out of the cart to shake my hand before unloading armfuls of dark, red Chioggia and Detroit Dark beets onto a...


Eating Seasonally: Savoring and Saving Summer

The next few months mark the beginning of food hedonism. Once the gloomy rain of spring subsides and the billowing heat of summer drips sweat at our temples, we know a fruit and vegetable bounty is near. There is something wholeheartedly satisfying about gorging ourselves on berries and melon so sweet it’s almost shameful to eat them, countertops of tomatoes, and more zucchini than doorsteps on which to abandon...


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...


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