Edge Magazine - February 2016

FEBRUARY 2016

M A G A Z I N E

Behind the scenes with Malorie Maddox

Small donations make a big impact through Gift Card Karma Fuel Fit Kitchen puts your health first

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LETTER from the EDITOR

DANIEL MULLER

It’s a new

year, and with it brings opportunities for many great things in our personal lives and in our careers. There will also be great opportunities to show what we can do as a community, which is a strength that we’ve proven time and again. This month we recognize those who put community first, through their caring and compassion, and as a result help make our city exceptional.

REACH US We want to hear from you. Ideas, suggestions, compliments and critiques, send them to us at Jack@EdgeMagazine.com

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Malorie Maddox is a local household name and has enjoyed a successful career as a news anchor. She has covered some of the most difficult stories, and she does so in an effort to bring awareness to critically important issues that our community faces. But what sets her apart is how much she truly cares about the people whose stories she’s telling and ensuring that they are happy with how their stories are portrayed.

Another example of someone making an impact on our community is Susan Pedersen, Executive Director of Gift Card Karma. This new organization collects unused gift cards and distributes them to small, local non-profits, which they in turn use in a variety of ways. What may seem like a small gesture goes a long ways

to showing those in need just how much they are cared for.

In December, Flagship Commons launched at Westroads Mall and is the area’s first upscale food court. It brings together eight local restaurant concepts in a setting that fosters a relaxed, socially engaging environment. Fuel Fit Kitchen is another new concept that provides the community with healthy, prepared meals both on the go or custom pre-ordered.

All of these individuals and businesses care about the well-being of our community and are working to make a difference. Their commitment is what will provide all of us with new opportunities in the year ahead.

Jack Shotbolt Editor in Chief

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FEBRUARY 2016

M A G A Z I N E

EDITOR IN CHIEF Jack Shotbolt Jack@EdgeMagazine.com MANAGING EDITOR Kathy Rygg 402-490-3213 // KathyRygg@Hotmail.com DESIGNER Quentin Lueninghoener (402) 517-1228 // quentin@hanscompark.com PHOTO STAFF Valerie Wallace-Camp (217) 519-3245 // vwcphotography@mac.com Maureen Fritts Photography (402) 578-2963 // maureen@maureenfrittsphotography.com ADVERTISING ACCOUNT EXECUTIVE Jack Shotbolt (402) 250-3325 // Jack@EdgeMagazine.com CONTACT US P: (402) 250-3325 // F: (402) 892-7048 Jack@EdgeMagazine.com 15858 West Dodge Road, Suite 100, Omaha NE 68118 Edge is published monthly. Content copyright © 2016 Edge Magazine. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, including photocopy, without permission in writing from the publisher, Jack Shotbolt. Although care has been taken to ensure the accuracy, completeness and reliability of the information provided, Edge assumes no responsibility therefore.

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CONTENTS COVER story

OUR home 8

18

OUR leisure

OUR food

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38

OUR passion

WORTH the haul

30

48

MY concoction

OUR health

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50

Make it special.

This isn’t just shopping – it’s an experience.

So make it your own.

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OUR home

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Built

amilies are increasingly looking toward home as a place for entertainment, and many builders are incorporating features to accommodate that lifestyle. Such was the case when Amy and Cory Wieseler decided to build a new home four years ago. They chose a one-acre lot in Indian Creek Estates in Elkhorn and worked with Malibu Homes to design the ultimate entertainment hub.

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for entertainment

The 4,700 sq. ft. ranch includes four bedrooms, five bathrooms, and plenty of areas both indoors and out for hosting family and friends. The Wieseler’s are all avid sports fans, especially Husker football and volleyball, and their three children play on multiple sports teams as well. As a result, their home includes areas for adults and kids to watch their favorite sporting events at the same time.

Most notable is the 1,500 sq. ft. five-car garage with a large screen on one wall. Double doors open from the garage to the back of the house onto a large paved patio with a pergola and

STORY BY KATHY RYGG 10-PAGE PHOTO PORTFOLIO BY

BY THOM NEESE

F R O N T W A L K W AY FEBRUARY 2016

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OUR home

LARGE FINISHED BASEMENT

M E D I A WA L L

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BASEMENT KITCHEN FEBRUARY 2016

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OUR home

A M P L E S E AT I N G

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SUNKEN WET BAR

gas fire pit. “We love having friends and neighbors over to watch Husker football games in the fall,” Amy said. “The adults watch the game in the garage, go out onto the patio to eat, and then back into the garage, and the kids can have their own space in the basement with their friends.” A stone walkway connects to a second paved, covered patio off the kitchen that was designed with a built-in grill and another gas fire pit. The back yard is also plumbed and wired for a pool.

The Wieseler’s favorite part of the home is the basement, where they can spend time as a family. A media wall houses three TVs, and on the opposite side of the room two additional TVs sit above the sunken wet bar. The basement also includes a full, separate kitchen, a gaming area, half bath, and two bedrooms with walk-in closets and

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OUR home

L A R G E PAT I O O F F G A R A G E

C O V E R E D PAT I O O F F K I TC H E N

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GAS FIRE PIT FEBRUARY 2016

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OUR home

O U T D O O R E N T E RTA I N I N G A R E A

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“The whole basement was done with kids in mind, right down to the kitchen where they can fix pizza” a Jack and Jill style bathroom. “The whole basement was done with kids in mind, right down to the kitchen where they can fix pizza,” Amy said.

The main floor of the house also lends itself well to entertaining. The entry and family room are open to the gourmet kitchen and large granite island with stone pillars. The kitchen includes a walk-through pantry that leads to the laundry room and drop zone off the garage.

The main floor also includes a large office, guest suite, and the master bedroom as well as bathroom, which has heated floors. Amy designed the interior of the home using materials and neutral colors so that everything about the house was warm but relatively maintenance free.

Amy said she was also particular about the lighting in the home, choosing unique chandeliers in many of the rooms. A six zone indoor/outdoor Sonos home theater system is also included. With all of the amenities for entertaining, the Wieseler’s invite all the neighbors over. “We have a great neighborhood here,” she said.

But when the Wieseler’s aren’t entertaining, they’re enjoying the quiet, relaxed atmosphere the large lot provides. “This area is truly a tucked away secret of Omaha,” Amy added. “There’s so much space, and it’s so peaceful. We sit up just high enough that on a clear night you can see the entire downtown city skyline.

There’s nothing like sitting outside and taking it all in.”

To schedule a viewing of this home, contact Jayne Smith with NP Dodge, 402-951-5008, jaynesmith@ npdodge.com.

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COVER story

Change T H E FAC E OF

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On camera and off, Malorie Maddox cares about community

f

or most local residents, Malorie Maddox is a friendly, familiar face. She has been a part of our nightly routine for 12 years, covering stories in our community that range from kind-hearted to heart-wrenching. She’s won numerous awards for her journalistic achievements and is regularly asked to host and speak at events.

But it’s her interaction with people off-screen, both professionally and personally, that sets her apart and lays the foundation for her success.

Malorie Maddox with husband, Greg, and 5-year-old son, Moss

Story by KATHY RYGG Photos by EDGE STAFF FEBRUARY 2016

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COVER story

Growing up in Joplin, MO, Malorie didn’t aspire to be a journalist. In fact, she said she was one of the quietest members of her family. Her mother and her aunt both worked with at risk youth, so Malorie was convinced she’d become a judge and help those in need.

However, while attending the University of Kansas, a journalism professor and family friend encourage Malorie to take an introductory journalism course, which steered her in a new direction.

She started her broadcast career in Kansas as an investigative journalist and said she was very close with everyone she worked with. “I got very lucky with my first position. Everyone was talented and I learned a lot.” She moved to Omaha in 2004 without knowing a single person and anchored the morning news for WOWT. “Many stations are defined by their morning shows, and it’s a good way for viewers to get to know your personality,” she said. “You’re also able to cover lighter news, there’s more adlibbing, and you are very relatable.”

Then four and a half years ago she was offered the opportunity to move into the evening news anchor position, 20 |

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COVER story

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which came at a pivotal time in Malorie’s personal life. She and her husband, Greg, had just had their son, Moss. Greg had also just started a new position, and Malorie wanted that to be their focus.

“We sat down and discussed if we could do it all,” she said. “Storytelling is my passion, and with this new position I’d have the ability to share more stories.

I’ve always felt it’s important to dig your heels into the community and really help people.”

Greg was supportive of the decision, and they’ve turned it into a team effort.

Several times a week Malorie goes home in between the 6:00pm and 10:00pm news casts to have dinner with Greg and their son. Other times they join her at the station or go out for dinner. “Her schedule is different than most, but we both make an effort to see each other,” Greg said. “She’s an amazing person.

People often comment about how she looks, but she’s even more beautiful on the inside.”

FEBRUARY 2016

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COVER story

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COVER story

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Malorie said becoming a mother helped with her job, because she was able to connect on a new level with the families whose stories she told. But many of those stories are difficult to tell as well. After covering the story last year on Angel Ramirez-Marinero, who was found in a dumpster, and his brother Josue whose body was recovered from the Elkhorn River, Malorie said she experienced her first melt down at work.

“I had to shut myself in an office and pull it together. I don’t ever want the focus to be on me. The focus has to be about the message. In journalism there’s a saying, ‘the story is king,’ and that story was a good reminder of that.”

Because Malorie cares so much about the people whose stories she’s telling, her husband said she gets nervous before each news cast. “She wants the person to like the story, and wants the viewers to focus on them, not her,” Greg said. “What I admire most about her is that she truly cares and is a constant professional. She often asks coworkers to review the story to make sure she’s got the message right. For her it’s not about getting the story, it’s about telling it.”

Malorie’s professional achievements have included awards from the Associated Press, Kansas Broadcasters Association, and Nebraska Broadcasters Association. But she said the biggest moment she’s ever had was when she won the 2014 Tribute to Women award. “My whole family flew in from across the country to attend the awards ceremony and show their support,” she said. From a personal perspective, one of her recent achievements has been a health transformation and trying to lose weight. It’s been a surprising way she’s connected with viewers who have gone through similar struggles.

She also connects with viewers by sharing story ideas. She said social media has dramatically changed the way she receives story ideas. “I can receive anywhere from 25-100 story ideas a day via social media. I spend a lot of my time responding to them, and it’s provided me a much more personal connection with viewers.” Malorie covers a number of stories on domestic violence, families dealing with loss, and miracle stories of survival with children.

When asked what her favorite story has been, she replied,” I hope my favorite story is still out there.”

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OUR leisure

dynamic Three

D E S T I N AT I O N S

N I N E D AY O K T O B E R F E S T

BY

land

The Enchantment Resort And Mii Amo Spa | Sedona, AZ When to travel: Year round When to book: 3-6 months in advance Why The Enchantment Resort And Mii Amo Spa: The Enchantment Resort, in Sedona, AZ, is centered in Arizona’s breath-taking Red Rock Country. Bordered by the Coconino National Forest, the Enchantment Resort delivers luxurious suites with unparalleled access to the rich history of the Southwest and incredible views of Boynton Canyon. Sample some of the over one-hundred activities offered each week: yoga, hiking, mountain biking, wine tasting, watercolor classes, and more. In the evening, choose one of several fine dining establishments—offering everything from tapas to Asian fusion menus—and soak up the culture of the Southwest with a performance from a Native American artist Virtuoso Exclusive Offer*: Upgrade on arrival, subject to availability; continental breakfast daily (for up to two in-room guests); $100 USD Spa or Seven Canyons Golf credit; early check-in/late check-out, subject to availability.

BY

air

Nine Day Oktoberfest: Wurst, Beer & Bavarian Culture Kensington Tours When to travel: Sept.-Oct. When to book: 9-12 months in advance Why 9 Day Oktoberfest: Bratwurst, Currywurst, Pottwurst, Blutwurst–the gastronomical possibilities will abound on your three-city Oktoberfest tour.

Begin your trip in Berlin, with a delicious Berliner doughnut before exploring some of the city’s world-class museums. Travel to Frankfurt where you’ll stay at a luxurious hotel in the heart of the town, near historic churches, amazing museums and the Zell shopping street. Next, you’ll head to Munich for even more Oktoberfest fun. Buy yourself some Lederhosen and make new friends in the giant beer tents at this world-famous folk festival. Kensington Tours mixes best-in-class guided tours with the freedom to explore at your own pace, ensuring you can have the Oktoberfest experience of your dreams.

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BY

sea

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When to travel: Dec. to Jan. 2016 When to book: 9-12 months in advance Why British Virgin Islands Christmas: Your Christmas may not be white, but it will be merry on this 11-day voyage around the British Virgin Islands. Begin your journey in colorful Barbados where you’ll board the luxurious Royal Clipper.

Stroll along 19,000 square feet of beautiful, open teak deck, enjoy the intimate atmosphere of the piano bar or the three-level dining room and don’t forget to take a dip in one of the three swimming pools. Stop at St. Barts to shop at exquisite boutiques; use your time at St. Kitts to relax with a round of golf; swim under waterfalls in St. Lucia—every port has a new adventure to uncover.

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OUR passion

w

Gift Card Karma helps complete the circle of giving

e’ve all received gift cards that have gone unused. With no expiration dates, maybe they end up in a wallet, forgotten, or only part of one was spent. Unfortunately, every year millions of dollars in gift cards go unused. Rather than let that money go to waste, Susan Pedersen decided to come up with a way to put that money into the hands of people who could really benefit from it. Last year she created Gift Card Karma to collect unused gift cards and distribute them to small non-profit organizations, and she’s making a difference one donated card at a time.

A year ago Susan participated in Startup Omaha, pitching her idea among 150 others. “I was the oldest person there and scared to death, but I did it,” she said. Her pitch was chosen as one of a few that attendees formed teams around to develop the concept further. They created the name, logo, and then presented it to a panel of venture capitalists. “Mine didn’t win, but it did give me the confidence and validation to move forward with it,” she said. “Plus I got about $100 in gift cards from attendees at the end of the conference, so I had something to start with.”

Story by KATHY RYGG | Photos by MAUREEN FRITTS PHOTOGRAPHY 30 |

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kindness C R EAT IV E

OUR passion

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Through donations from individuals, businesses, and schools, Susan was able to collect $3000 in gift cards last year to give to local charities. Her goal for 2016 is to collect $10,000, using her “Zero to Heroes” campaign. One way she hopes to achieve this is by working with companies and schools to set up Gift Card Karma days. “I’m happy to set up a booth on site to collect donations for a day,” she said. Photos of gift cards are also accepted. As long as the code is visible on the back, Susan can go online and process the card to verify it’s valid and the amount available. She can also combine partial gift cards from one retailer into a single card with a larger value.

Susan is partnering with a number of local non-profit organizations such as Saving Grace, Youth Emergency Services, and More Than Just a Village Academy (MT Java). She gives them gift cards they can use in a variety of ways.

MT Java is an after school program dedicated to helping at-risk high school-aged youth by providing them with opportunities to demonstrate civic responsibility, academic achievement, and personal accountability. Executive

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OUR passion

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To donate a gift card giftcardkarma.org.

Director Antonio Moore said he is trying to get young people to believe they can make a positive impact in their communities, and Susan’s donations go a long way toward helping the kids in his program.

One example is Susan gave Antonio a gift card to Legends restaurant. He used the card to take a group of his leadership students out to dinner. “Most of them had never dressed up to go out to a nice dinner or used a cloth napkin before,” Antonio said. “For them to have that exposure was so important.” Susan also donated iTunes gift cards, which Antonio has given to his students who have shown outstanding leadership skills or put extra time into community service projects. She even donated a car wash that he used to have MT Java’s 19-passenger van cleaned, which they use to transport students.

Susan thinks Gift Card Karma is an especially good fit for a younger donor base. She explained that many college students want to make a difference in the community but don’t always have cash available. But this age group often receives gift cards. They are also technically savvy, so snapping a photo of the card and sending it in is a natural process. “A form of compassion is regifting,” Susan said. “The karma piece is ‘what goes around comes around.’ If you do good things, it will come back to you.”

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MY concoction

Mahogany Prime Steakhouse 13665 California St. (402) 445-4380 Open Mon.-Sat. www.ehsrg.com/ mahogany/home

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1

5

What you need: • chilled martini glass • chocolate sauce/ syrup • chocolate straw • ice

• 1.5 oz. vanilla vodka • 0.5 oz. Dark Crème de Cacao • 1 oz. Dark Godiva Liqueur • 2 oz. cream

2 Combine ice, liquors and cream in shaker, shake.

steps

Drizzle sauce into interior of glass

3

to the perfect cocktail THE BAR: Mahogany Prime Steakhouse THE BARTENDER: Lauren THE DRINK: Mahogany Chocolate Martini

4

5

Strain shaker into glass

Top with more sauce, serve with chocolate straw FEBRUARY 2016

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OUR food

FLAGSHIP COMMONS Westroads Mall flagshipcommons.com

o

Flagship Commons elevates your food court experience

YO S H I - YA C H E F D AV I D U T T E R B A C K

Restaurants reinvented Story by KATHY RYGG | Photos by MAUREEN FRITTS PHOTOGRAPHY 38 |

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maha has enjoyed the national food movement for the last several years, especially with local favorites such as Blue Sushi, Roja, and Blatt Beer & Table—all concepts from Flagship Restaurant Group. Now that movement has expanded into a new format, Flagship Commons, which is the first upscale food court in the area housed within Westroads Mall. Featuring seven restaurants, a coffee shop, and a full bar, Flagship Commons has become an instant success.

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OUR food

M E AT A N D P OTATO

CHEESY

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Nick Hogan, CEO of Flagship Restaurant Group, attributes that success in part to the fact that people are increasingly making dining out a priority.

“Dinner used to just be the precursor to seeing a movie,” Hogan explained. “Now it’s all about the dinner, from the atmosphere, to the service, and the culinary experience.” General Growth Properties, which owns Westroads Mall, approached Flagship about creating a new food court concept. With 13 years of local restaurant development, Hogan said it was an opportunity to design a concept that would bring in new customers to Westroads, creating a destination where people could be more socially engaged while there.

Hogan and his team traveled across the country to other markets that have upscale food courts in order to determine the best way to translate the concept to Omaha. They took a few of the Flagship favorites and created menu variations for the Commons.

These include Blatt Beer & Table; Juan Taco, which uses flavors from Roja in a taco truck style; and Yum Roll, which

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OUR food

QUEEN ZA

THE BUTCHER

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WEIRDOUGH CHEF JASON HYNEK FEBRUARY 2016

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OUR food

RAMEN BURGER

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TONKOTSU DELUXE RAMEN FEBRUARY 2016

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OUR food

NIKUMAN PORK BUNS WITH JUMBO OZAKI

GYO Z A W I T H C A L P I CO CO O L E R

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is an off spring of Blue Sushi. The team also created a new fresh, healthy salad concept, called Clever Greens, as well as partnered with Amsterdam Falafel and Aromas Coffee.

Additionally, Flagship worked with local chefs from other restaurants to bring in some brand new offerings. Weirdough is the creation of Dante Pizzeria Chef Nick Strawhecker and features a new style of Roman pizza that has made Dante a West Omaha favorite. Another new concept is the ramen noodle restaurant Yoshi-Ya created by long-time Flagship Chef David Utterback. Yoshi-Ya means “David’s Shop” and is a dream come true for Utterback who spent the last three years traveling to Japan multiple times a year, eating at 15-20 different ramen shops each time.

“I wanted to be the first to bring ramen to Omaha so that I could provide the highest quality experience possible,” Utterback said. That includes testing 40 different types of noodles before choosing the right ones. “Ramen is all about the noodle,” he explained. “Because of its pedestrian roots, most people don’t realize that quality ramen takes just as much time to cook as other cuisines.”

Utterback said 24 hours of work goes into every bowl of ramen, and where a typical busy ramen restaurant makes 200-300 bowls a day, Yoshi-Ya has been making 600 bowls a day. “We make everything from scratch, beginning to end, so it’s a challenge,” he said. “But the response has been great.”

Hogan agreed that the response has been overwhelmingly positive with a majority of traffic occurring during the lunch hour from shoppers and nearby businesses. The next step is to attract more evening diners, which they plan to do by introducing some happy hour offerings as well as educate customers that the Commons is open even after the mall has closed. “It’s a large project and unlike anything we’ve done before, so there’s a lot of learning to do, for everybody,” Hogan said. “But Flagship Commons is an extension of everything we’ve done over the past 13 years. We take a huge amount of pride that we’re a local company, and hopefully people will get excited about that and will get behind it and support it.”

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WORTH THE HAUL PINNACLE BANK ARENA 400 Pinnacle Arena Drive, Lincoln (402) 904-4444

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WORTH THE HAUL

16-21 28 Feb.

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Newsies at The Orpheum, $40-$125

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The Orpheum: 409 S 16th St, Omaha, NE 68102 (402) 661-8501 www.omahaperformingarts.org Tickets: www.TicketOmaha.com or at the Ticket Omaha office inside the Holland Center

FEBRUARY 2016

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OUR health

Fuel Fit Kitchen focuses on nutritious food with flavor

l

iving a healthy lifestyle depends on healthy eating.

Finding foods that taste great, satisfy cravings, and are still good for you can be tough to come by. But the meals prepared by Fuel Fit Kitchen are designed to do just that—provide healthy solutions using fresh ingredients that are full of flavor. And all of it is available at your convenience in a wide variety of selections.

Fuel Fit Kitchen is a locally owned and operated concept. It was developed by owner Edward Lomeli and his brother Alex. They teamed up with longtime Creighton University soccer friend Johnny Torres and in partnership with brothers Eduardo and Luis Marquez. Together with Chef Maritza Granadeno and Chief Operating Officer Izaura Ramos, they have created 55 different menu options, 98% of which are gluten free, and all of which are low in sugar and sodium. Each entrĂŠe is also weighed to ensure portions are always consistent.

Alex Lomeli, Edward Lomeli, Eduardo Marquez, Luis Marquez

Story by KATHY RYGG Photos by MAUREEN FRITTS PHOTOGRPAHY 50 |

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beginnings HEA LTHY

OUR health

52 |

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Both Alex and Maritza were pioneers in food prep having worked in the industry for the past ten years. They moved to Omaha from Houston, as did Edward, hoping to introduce their own option that focuses on the flavor of the items offered. Maritza incorporates specific spices like cayenne and cinnamon, which enhance food flavors but also helps with metabolism.

“The food speaks for itself,” Edward explained. “The misconception is that healthy food has to be bland, or that you must commit to a food plan. Fuel Fit Kitchen is nothing like that.”

Each menu item is meant to satisfy a craving, whether that’s Italian, Mexican, Asian, or American. Every item is served with one or two sides, and meals include breakfast, lunch, dinner, salads, and snacks. A Picky Eaters line is also available for kids that is preservative and hormone free. Prices start at $4.75 for breakfast, $6.50 for lunch, and $7.50 for dinner.

Menu items include a wide variety such as a bison burger, mango tilapia, enchiladas verdes, Texas chili, and fettucine alfredo. Ingredients are locally sourced, and all sauces and dressings are made from scratch. Twelve people work in the kitchen seven days a week to prepare 15,000 meals weekly. Customers can stop in during the day, on weekends, and in the evenings to pick up meals from the cooler, or meals can be pre-ordered and custom made. Fuel Fit Kitchen will also cater for events.

Deb Gray, the company’s Corporate Wellness Director, spends much of her time visiting local businesses and schools.

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OUR health

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OUR health

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OUR health

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OUR health

TURKEY BURGER

She educates them about Fuel Fit Kitchen and provides samples so people can taste the flavor and quality of the food.

She is also a personal trainer and discovered Fuel Fit Kitchen while looking for healthy food options for her clients. “I couldn’t believe how good the food tasted or how many options they offered,” she said. Deb will conduct lunch and learns at offices or partner with schools to do fundraising events in which Fuel Fit will donate a portion of its sales from 60 |

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the fundraiser back to the school.

Many athletes. athletic programs, and gyms have already partnered with Fuel Fit Kitchen to offer meals at their locations. Dynamic Fitness, Anytime Fitness in Northwest Omaha, Nebraska Elite Sports and Fitness, and Nebraska Elite Volleyball all have Fuel Fit coolers at their training facilities. Students from UNO, soldiers from Offutt Airforce Base, and even customers from Sioux Falls, SD, all drive to the storefront off 156th

& Maple to pick up food.

The concept has gone over so well, Edward said they already plan to open additional locations in Aksarben Village and by Lakeside. “We want consumers to make healthier choices,” he said. “We think that between our great kitchen staff, our impeccable customer service, and the flavors of our food, we can be a part of the growth of Omaha. We love the city and are glad to be raising our families here while helping others.”

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