Know Your Farmer

by Summer Miller

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 makeshift farm stand table. “It’s nice to meet you.”

In a few short hours Rhizosphere Farm CSA members will arrive to pick up stacks of Montovano fennel, bunches of beets, tri-colored Dragon carrots, Tendercrisp celery, Crimson Forest onions and Bintje potatoes. The food is as...

crumbs

by Kyle Tonniges

If you’ve been curious about Argentinian wines, swing by WineStyles at1006 South 74th Plaza this Wednesday, August 10th to sample some Malbecs and Torrontes. The event starts at 5 p.m. and is a mere $5 (free if you’re a member of their wine club). For more info call 402-884-6696

The Food Network took time out from its reality shows and cake-baking contests to identify the top pizza in each state. Omaha’s venerable La Casa got the nod, with its classic ground beef, tomato and cheese pie. The Food Network noted you should really use a knife and fork to eat the pizza, which raises the question of whether they’ve had La Casa pizza, which is admittedly awesome, but thinner than Giada de...

Safe Adventure

by John Horvatinovich

Tanduri Fusion is a small Indian restaurant hidden among the ever-changing and expanding shops of Lakeside Hills Plaza. I heard about Tanduri Fusion from friends who live in that part of Omaha.

The restaurant is in its fourth year, and Kishor Karki has been the sole owner for two years. Tanduri Fusion offers authentic Northern Indian cuisine in addition to menu items that have a special twist of flavor. If you are afraid to experiment in new flavors and cuisines, then Tanduri Fusion may very well be your connection to a superb Indian meal here in Omaha.

I left the ordering to our friends. I’m easy to dine out with because there are very few items I don’t like, much less won’t try. We...

Crumbs 8/4: Dickey’s Barbecue Pit opens its first Nebraska location

by John Horvatinovich

The record attempt is now official, John C. Fremont Days planning committee now holds the Guinness World Record for largest open-face sandwich.  Earlier this month, at the 25th annual John C. Fremont Days in Fremont, event organizers and volunteers attempted the world record. The 1,652-pound SPAM sandwich topped the previous Guinness record holder by 315 pounds. The previous record was a barbecue pork bun weighing 1,337 pounds.

Speaking of barbecue, Dickey's Barbecue Pit opens its first Nebraska location in Lincoln at 2662 Cornhusker Hwy. This is the first location for Dickey's in Nebraska and the first franchise for Robert Carter who plans to open three more in the area. The first...

Eating Seasonally: Savoring and Saving Summer

by Summer Miller

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 them. The devil on our shoulder says to eat and indulge with recklessness, but the angel is there to remind us that winter is never far away. While summer is the time to savor, it’s also time to save.

The seasonal eater will grow and purchase food over the next few months. The...

Bryce Coulton: Omaha’s Salami Guy

by Summer Miller

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...