NIC BIANCHI SETS THE CANDLE INDUSTRY ABLAZE
Cool off with Frios Gourmet Pops
Pivot Prime elevates Omaha's steak scene
REACH US
We want to hear from you. Ideas, suggestions, compliments and critiques, send them to us at Kathy@EdgeMagazine.com
LETTER from the EDITOR
AsEdge Magazine approaches its 12th anniversary, we are incredibly excited to announce that we have merged with one of the strongest publication brands in the region—Omaha Magazine. Everything about Edge remains the same—our amazing team, our commitment to local stories, and our focus on the community. But now, Edge will be powered by Omaha Magazine, which means we’ll have access to much bigger resources and tools to bring even more value, exposure, and opportunities to our readers and partners.
Another company experiencing tremendous growth is Bianchi Candle Brands. Owner Nic Bianchi was our Youth feature in October 2019 when he was 16 years old and pouring candles in his garage. Now he has more than 200,000 square feet of warehouse space and pours 122,000 candles per day. He serves as an inspiration for so many young entrepreneurs, and we were thrilled to have him stop by our photo shoot with Frios Gourmet Pops—this issue’s youth feature—and pay it forward to the next generation of business leaders.
Pivot Prime, a new elevated steakhouse concept from Lucky Eleven Hospitality Group (Salted Edge, Sugared Ledge) features traditional steakhouse fare with a modern French twist from Chef Managing Partner Joel Hassanali, coupled with a team that puts impeccable service above all else.
If you’re dreaming of moving into a new home, check out this issue’s listing by Van Deeb with Prime Home Realty—a renovated 7,000 square-foot gem that sits on 2.62 acres in the coveted Skyline Ranches neighborhood.
Looking for additional ways to spend the rest of your summer? Grab your tickets to the annual Shadow Ridge Music Festival featuring Bush, The Fray, Fuel, and Lit (Community Spotlight), book Frios Gourmet Pops food truck (Our Youth), or relax with a craft cocktail at
Bull Moose (My Concoction). Be sure to check out our impressive Varsity Corner athlete, Alice Ogura, and our Passion Spotlight from Blue Cross and Blue Shield of Nebraska as well.
Thank you for being loyal readers and partners—we’re excited to bring you even more content, events, and opportunities to connect as we expand and grow for the future.
Kathy Rygg Executive Editor
Cover photo by OMAHA HEADSHOT COMPANY
Executive Editor Kathy Rygg, Nic Bianchi, and Edge Publisher Carole Sprunk at the Frios Gourmet Pops photo shoot
PUBLISHER AND OWNER
Carole Sprunk (402) 587-2259 // Carole@EdgeMagazine.com
EXECUTIVE EDITOR
Kathy Rygg (402) 490-3213 // Kathy@EdgeMagazine.com
SOCIAL MEDIA MANAGER / ACCOUNT COORDINATOR
Kasie Wilcox (402) 957-8780 // Kasie@EdgeMagazine.com
CONTRIBUTING WRITERS
Shelly Nosbisch, Bethany Wales
Andy Williams
DESIGNER
Kelly Murkins hello@kellylainedesign.com
PHOTO STAFF
Omaha Headshot Company (402) 677-3096
Yum Omaha (402) 541-8457
CONTACT US P: (402) 587-2259
Carole@EdgeMagazine.com PO Box 620 Elkhorn, NE 68022
Edge is published bi-monthly. Content copyright © 2025 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, Carole Sprunk. Although care has been taken to ensure the accuracy, completeness and reliability of the information provided, Edge assumes no responsibility therefore.
POSTMASTER: Send address changes to Edge Magazine, PO Box 620, Elkhorn, NE 68022
Land, Location, and
Lifestyle
In Skyline Ranches, on one of the few properties that backs directly onto more than 10 miles of riding and walking trails, there’s a home that redefines what it means to live well—not just in square footage or finishes, but in the feeling of space, light, and land.
“Skyline Ranches is known for its extra-large lots with room for sport courts or outside activity structures,” said Van Deeb with Prime
Home Realty. “And this is one of only five properties that backs up directly to the trail system.” From the outside, the home nods to classic Americana: pitched roofs, wood accents, and painted brick. Inside, it’s refreshingly modern. The great room spans more than 30 feet, anchored by oversized windows that frame uninterrupted views of the acreage. Beams cross overhead in a geometric rhythm, adding structure to the sky-high ceiling.
The kitchen is the heart of it all,
LUXURY HOME IN SKYLINE RANCHES
STORY BY BETHANY WALES PHOTOS BY ALAN DASENBROCK
SPACIOUS LIVING ROOM
outfitted with high-end GE Café appliances and anchored by a waterfall island that invites conversation. A farmhouse sink, pendant lighting, and custom cabinetry offer both function and polish.
Originally built in 1973, the nearly 7,000 square-foot five-bedroom, five-bathroom home was completely reimagined in a 2021 renovation. “This wasn’t a flip. It was a full, thoughtful renovation,” Deeb said. “They didn’t just modernize the finishes—they rethought how the home could live.” There are two heated threecar garages on separate levels, ideal for multigenerational families or car lovers. “Six heated garages—that’s pretty unusual,” Deeb said. “It’s great for people with
big families or lots of toys.” Extra-wide hallways give the home a breathable, unhurried flow. Multiple living rooms across three levels offer flexibility for hosting, retreating, or spreading out.
The primary suite serves as a sanctuary. Located on the main level, it includes dual walk-in closets, a spa bath with whirlpool tub and double vanities, and its own laundry. It’s connected to the rhythm of the home but offers the privacy needed to rest and recharge.
But for Deeb, the 2.62 acres of land may be the biggest draw. “It backs to a 40-acre park with a fishing pond, riding arenas, a pavilion, and 10 miles of private trails,” he said. “Usually, if you want that kind of land,
SERENE PRIMARY BEDROOM
you have to go outside the city. It’s very unusual to find a home this beautiful with this much space— and still be so close to everything.”
For equestrian families, it’s a dream: horses are permitted on the property, and a small outbuilding could easily serve as a stable.
“It’s not just the renovation or the acreage,” said Deeb. “It’s the combination—land, layout, location, and lifestyle. That mix is rare, and it’s exactly what makes this home so special.”
That balance between convenience and calm is key. Skyline Ranches sits off 204th and Dodge, within the Elkhorn School District and just minutes from dining, shopping and commuter routes. The homes are spaced apart, full of character, and rooted in a sense of community that newer developments often struggle to recreate.
“Families love living here,” Deeb said. “These are big lots, older homes with character, and a neighborhood that’s really established.”
At its core, this is a place designed to keep pace with real life—a family life filled with motion, movement, and the kind of quiet joy that comes from returning to one another again and again under the same roof. A place where kids can roam free and a beautiful park and pond are just steps away. A place where you can host a party or simply sit still and listen to the wind rustle through the trees. Deeb said, “It’s not just a house. It’s a lifestyle. And for the right family, it’s home.”
For more information or to schedule a showing, contact Van Deeb with Prime Home Realty at van@ vandeeb.com, 402-680-8448.
FLICKER TO flamethrower
The Elemental Rise of Bianchi Candle Brands
While his peers were planning their next college party or study group, Nic Bianchi was navigating a vital crossroad that would either fan the flame of his growing candle company—or snuff it out. Bianchi launched Bianchi Candle Company as a 12-year-old in his parents’ basement, and he had grown the young business into what most would consider a wildfire success, especially for a student who negotiated time out of high school to build the company.
Story by ANDY WILLIAMS
Photos by
OMAHA HEADSHOT COMPANY
Nic Bianchi
But what Bianchi realized at age 18 wasn’t about the product, it was about people. “I had created something I no longer wanted to be part of,” he admitted. “The back end of the business was chaotic, outdated, and misaligned. Culture didn’t exist. Communication broke down. Vision got blurry. Some team members loved the idea of being part of something bold and fast-growing but weren’t prepared to match that ambition with execution.”
So, he made the toughest leadership call of his life: torch the structure, cut the team, and rebuild from ground zero. What emerged was a sharper company with stronger foundations, grounded in a new set of internal agreements—values like “move as one,” “own your role,” “solve, don’t spiral,” and “family over ego.” Instead, Bianchi went to school by learning hard-knocks lessons in the wild, soaking up all the business knowledge he could from an MBA-level pipeline entrepreneurship program, advisory boards with titans of the industry, a new board of directors, and investment groups. That reset wasn’t cosmetic; it was cultural. And it transformed the business.
Remember, this is an 18-year-old with aspirations to “light the way to a cleaner world” and outpace the world’s biggest candle makers in the process. Reaching that rare air would require bold moves, such as revamping the business model to move from an online shop during the COVID-19 pandemic to distribution in a burgeoning number of major retailers nationwide such as Von Maur, Hy-Vee, Ace Hardware, and scores of regional boutiques.
He established new infrastructure, facilities, staffing, and financing to propel the company into the future. And he doubled down on manufacturing all-natural soy candles in bulk at a competitive price point—something industry advisors told him couldn’t be done. “At that point in time, I’m a kid trying to go up against places like Yankee Candle, saying ‘We can do it!’ I was just completely naïve,” said Bianchi, who saw 95% of the company’s revenue disappear during the COVID-19 pandemic shutdown. “We were told it’s impossible, and we showed them it’s possible, which is really cool. I was still riding the biggest wave of my life, but we were truly learning as we were going to the fullest extent.”
Candles ready to be labeled
Seth Lamb and Joe Rousseau pouring candles
Ashley Hedden Ashley Bundy Darcie Zauha
Kirsten Hilt Nikaela Schroeder
Wicks and containers ready to be poured
Nic Bianchi and Lindsey O'Brien
While executing their mega-growth plan, Bianchi’s facility footprint expanded from a 700 square-foot basement in a remodeled Papillion church to 50,000 square feet of space in several Omaha buildings. By year’s end, Bianchi will absorb 210,000 square feet of building space in south-central Omaha. The company has moved from two full-time employees who hand-poured about 1,000 candles per month to a staff of 137 employees who crank out 122,000 units per day—with capabilities expanding in the next few months to produce 230,000 units per day.
The company markets four candle brands—Bianchi Candle Company, Yes You Candle, Market Street, and Modena Candles—along with a contract manufacturing company that will put Bianchi’s all-natural, recyclable candles in 30,000 storefronts nationwide. Growth of 1,000% last year is making way for projections of 50 times that number in 2025. And Bianchi’s products will share nearly every shelf with household names in the industry. “That will be a cool sight to see,” Bianchi said of the company’s competitive footprint.
But as the 22-year-old reflects on where Bianchi Candle Brands has been and looks ahead to its
white-hot future, he is most proud of the company’s strong family culture. Since that fateful day when the culture reset began, Bianchi hasn't had a single firing or lost one staff member to another job. He's also breaking the mold for how people feel about coming to work. "We're not building a candle company, we’re building a place where people want to show up, every single day.
“With everything we touch, we have really pushed that we want this to be a brighter, cleaner, happier world,” Bianchi noted. “One thing that always upsets me is when I interview people and ask them why they’re leaving, and they say ‘I’m tired of corporate America.’ That breaks my heart because corporate America should be something that’s great; it should be awesome. It should be a family. I love it when I walk in and see a really small office of 28 people all crammed into it, and they’re sitting there laughing, having fun and still getting crazy amounts of work done and truly enjoying it. They genuinely want to be here as much as they can. That’s the culture I wanted to build, knowing that everybody loves it here as much as I do.”
Bianchi has lived this flicker-to-flamethrower
Bianchi Candle Brands facility
story, but even he has a hard time believing it’s real when he thinks back on the company logo he drew at 7 years old, his first candle-making kit at 12, and paying off his first $3,000 equipment investment as a freshman in high school. “It’s still very unbelievable, very surreal,” Bianchi said. “But the cool thing is, I live it every day and I love being part of it. The passion is still there for the candles. But my focus is shifting to make sure the business partnerships we build are true and deep-rooted. Those partners are the ones always reminding us, ‘Look at where we were, and look at where we are now.’ Since we get that constant reminder, it makes it so inspiring. We’re always joking that it’s relighting the flame, and almost every single day you wake up re-inspired. I didn’t know this was my dream when I started, but I wouldn’t change it for the world.”
Nic Bianchi
PIVOT Prime
THE NEW CUT
OStory by BETHANY WALES
maha knows steak. It’s a city fluent in dry-aged, corn-fed, salt-crusted tradition, which is exactly why PIVOT Prime, the newest concept from Lucky Eleven Hospitality Group, doesn’t just join the conversation—it shifts it, reframing the classics through the lens of a chef whose experience stretches from the Caribbean to France. The results are layered, confident, and rooted in technique, without losing sight of pleasure.
At its helm is Chef Partner Joel Hassanali, a classically trained chef born in Trinidad with a résumé that reads like a culinary travelogue: New York, New Orleans, Paris, Nashville, Chicago, Florida and finally, Omaha. After culinary school, he spent time in France and Italy, then worked under a French chef at Fisher Island, honing a style shaped by classic technique and global perspective. He’s spent the past four years in Omaha, and PIVOT Prime is his third concept with Lucky Eleven—joining the more globally focused Salted EDGE and the nostalgic Sugared LEDGE Bakery. “What we do is all about creating exceptional experiences that create lasting memories,” Hassanali said.
Photos by YUM OMAHA
Filet Rossini
“It’s about elevation,” Hassanali said. “What we are doing is different and unique--not just in the food but in the service and experience. That mindset threads through every part of the concept. “We want people to talk about it after,” he added. “That’s the goal.”
PIVOT Prime is located just off 137th and Dodge streets and marks a new chapter for the hospitality group. Here, the details are deliberate. The lighting casts a low, flattering glow. The bar invites you to linger. Dishes are paced with care—elegant
but without fuss. Even the wine list reflects the group’s imprint: Hassanali, and Gregg and Ashley Young traveled to Napa Valley, California, to hand-select a custom lowercase cabernet, The Warrior, that now appears at all Lucky Eleven restaurants. A portion of the proceeds from each bottle are donated to Delivering Hope, a local non-profit that provides resources and financial support to families quietly living through infertility.
In a city that’s long followed the steakhouse rulebook, PIVOT Prime isn’t rewriting it—it’s evolv-
ing it. Think aged prime cuts, but also French-inspired dishes with a playful bent. A beef tallow candle—yes, a real candle—melts slowly at the table, releasing the richness of bone marrow and served with an assortment of warm, fresh-baked bread. A splash of 10-year aged balsamic deepens the flavors.
That balance between polish and flair is woven throughout the menu. You see it in dishes like the “Best Part of French Onion Soup,” a decadent spin with braised short rib, crostini, and a golden gratin of Gruyère
BANANAS FOSTER
RIRI'S CHICKEN
GRILLED SHISHITO CAESAR SALAD
and mozzarella. Brussels sprouts arrive lacquered in a baked apple and peanut miso dressing, dusted with spiced cashews and Espelette pepper. The Filet Rossini is a dish close to Hassanali’s heart. His version features a 6 oz. filet nestled on toasted brioche and spinach glazed in a madeira wine sauce and topped with foie gras butter and fresh truffle.
The menu covers familiar ground but isn’t bound by it. Classic cuts are there: prime ribeyes,
filets, and a dry-aged tomahawk. But so are dishes that take more risks—Truffle Ravioli, Hamachi Crudo, and an oversized Wagyu meatball. Some menu items nod to French technique; others lean playful. The through line is intention.
PIVOT Prime also brings contrast, variety, and a touch of drama. The flaming tomahawk—28-day bourbon-aged is presented tableside in flames—commands the dining room. A red wine aged signature Manhattan steak is dry-
aged for two weeks, and finished with blue cheese butter. Other highlights include Riri’s Chicken, a Sakura Pork Tomahawk, and the Crab Cargots, bathed in bacon-herb butter. “We wanted to bring something new to Omaha,” Hassanali said. “Flavor-wise, it’s about contrast. You’ll get a little heat, a touch of acidity and richness. We use ingredients to layer textures and flavors that not only complement each other but surprise the palate.”
CHEF'S TABLE
SAMPLE OF MENU ITEMS
BEEF TALLOW CANDLE
AGING MEAT IN THE VAULT
SAKURA PORK
CHEF HASSANALI
HAMACHI CRUDO
CRACK FRIES
JUMBO ASPARAGUS WITH GRIBICHE SAUCE
AMERICAN WAGYU TATAKI
STEAK TARTARE WITH GRILLED BRIOCHE
A chef’s table is launching soon: six courses, tailored only by your answers to two questions—what can’t you eat, and what won’t you? The rest is up to the kitchen. “It’s an exclusive and intimate experience for our guests – much like I am cooking for you at my home,” Hassanali said.
The service reflects the same balance. Staff move with composed ease—attentive without being intrusive. Many team members are trained across both PIVOT Prime and Salted EDGE, part of Hassanali’s emphasis on cross-training and culture-building.
Those who have already experienced the upscale dining service PIVOT offers, return not just for the food, but for the sense of discovery—for classics reimagined with the kind of creativity that only comes from having cooked in so many places, and for so many people. In a city long defined by tradition, PIVOT Prime doesn’t aim to upend the steakhouse. It
THE
Building the Rural
Health Workforce
Story by EDGE CONTRIBUTOR
Photos courtesy of BLUE CROSS AND BLUE SHIELD OF NEBRASKA
Carson Radcliff, a Wilber, Nebraska, native, decided to pursue a health care degree at the University of Nebraska at Kearney (UNK) because of his desire to make a difference in rural communities like his own. “As you grow up in a small town, you see that sometimes people have to travel over an hour for health care options,” said Radcliff.
He wants to help change that and make health care more accessible. Radcliff is one of many UNK students who have been empowered to pursue a career providing health care to rural communities with support from the Blue Cross and Blue Shield of Nebraska (BCBSNE) UNK Health Sciences Scholarship.
The permanently endowed fund supports students who want to pursue a health care career in rural Nebraska. Since 2015, over $209,000 in scholarships have been provided to
Ashlynn Sehi joins students during a volunteer medical outreach trip in Panama
“As you grow up in a small town, you see that sometimes people have to travel over an hour for health care options.”
CARSON RADCLIFF
108 students from 53 Nebraska towns. “The BCBS scholarships provide financial assistance that allows students to focus on their education and gaining health care experience, rather than working more hours to cover the cost of their education,” said Peg Abels, director of health sciences at UNK.
For Radcliff, the scholarship allows him to set a financial burden aside and focus on what he truly cares about: his physical therapy degree. “Instead of finding time to work, I have been able to find time to join a club, shadow physical therapists, and volunteer at nursing homes,” he said. “It’s really given me time to build my resume and focus on studying.”
Building a resume, making connections, and giving back to the Kearney community is a huge benefit of the scholarship, according to former recipient Ashlynn Sehi. “You get as much out of the scholarship as you put into it,” Sehi said. “We have a great support system that links you with a mentor who gives you advice on classes and volunteer opportunities to take and jobs to look in to.”
Sehi had the opportunity to be one of those mentors her sophomore year, leading meetings and working with freshmen as they found their own health care path at UNK. She said those experiences helped her gain confidence. Now, on her way to physician assistant school in Lincoln, Sehi is excited to see how that confidence can help her give back when she graduates.
“I’ve always been a person who wanted to help others,” Sehi said. “Pursuing a
career in health care will allow me to help others when they feel helpless, be part of their support system, and be the person that has answers.”
Both Radcliff and Sehi exemplify how the scholarship supports not just academic success but personal growth and career readiness. Through mentorship, volunteer opportunities, and campus involvement, BCBSNE UNK scholarship recipients are able to take full advantage of their time at school to pursue their goals of giving back to Nebraskans.
Learn more about BCBSNE’s commitment to Nebraska’s students at NebraskaBlue.com/Community.
Carson Radcliff
OF SUMMER SONGS
On Friday, September 5th, the 7th annual Shadow Ridge Music Festival will bring the biggest alt-rock lineup of the summer to Omaha. This year’s headliner, BUSH, is internationally recognized as one of the biggest rock bands of the past 30 years. With over 24 million albums sold, a procession of #1 hits that serve as alt-rock anthems, and one of alt-rock’s most recognizable lead singers, BUSH will arguably be the Shadow Ridge Music Festival’s biggest headliner to date.
Billboard Top 10 hits, this will be The Fray’s first return to Omaha in more than ten years. “The Fray has an incredible catalog of hits, and they are known for putting on an amazing live show,” Shanahan said. “We wanted a band that would widen our audience by bringing a different style and energy while still playing recognizable hit songs that everyone can sing along to.”
Story by EDGE CONTRIBUTOR
“If you would have told me when we started that BUSH would headline our festival someday, I never would have believed you,” said Festival founder Justin Shanahan. “I have been a huge fan of their music since I was 15 years old. To have them here is a dream come true.”
Joining BUSH is The Fray, who, after nearly a decade-long hiatus, is back on tour in 2025. Known for a multitude of
SoCal power punk legends Lit, and altrock hit makers Fuel, will open the show. “Lit’s performance of ‘My Own Worst Enemy’ at the 2022 Shadow Ridge Music Festival is easily one of my favorite songs ever performed at our show,” Shanahan shared. “The energy was incredible, and I can’t wait for them to do it again. Fuel will be the biggest opening band we’ve ever had. They have written some of the most recognizable hits in the history of alternative rock.”
In addition to great music and cold
Shadow Ridge Music Festival
beverages, Shanahan said a dozen local restaurants and food trucks will be on hand for festival goers to enjoy. “Great food is important, and we always try and bring in interesting local food trucks that represent the diverse culinary scene Omaha has. We have some great new additions this year that festival goers will love.”
The Shadow Ridge Music Festival has again partnered with the Lane Thomas Foundation, founded locally by Matt and Melissa Graves, and a portion of every ticket sold will go to supporting families of children in need of life-saving transplants. “The Lane Thomas Foundation does a phenomenal job
supporting families with children in need of life-saving organ transplants,” Shanahan said. “It is important to me that our Festival has a bigger purpose in our community, and by supporting the Lane Thomas Foundation, we are making a positive impact beyond just entertaining people. I encourage everyone to visit LaneThomas.org and learn about the incredible work Matt and Melissa are doing.”
With over 5,000 in attendance last year, the Shadow Ridge Music Festival was one of the biggest paid outdoor concerts in Omaha in 2024, putting it on the map as a premier concert event.
“WE ARE BECOMING A SUMMER TRADITION THAT PEOPLE LOOK FORWARD TO, AND EVERY YEAR JUST KEEPS GETTING BETTER. I AM VERY PROUD OF HOW MUCH OUR FESTIVAL HAS GROWN, AND THIS YEAR IS SHAPING UP TO BE OUR BEST SHOW EVER.”
FESTIVAL FOUNDER JUSTIN SHANAHAN
Happiness
Story by SHELLY NOSBISCH
ON A STICK
The Alford children—Bailey (17), Zoe (15), and Max (12)—are all “happiness hustlers” who run many of the Frios Pops events by setting up, serving the pops, and cleaning up afterwards. Their parents, Chris and Liz Alford, started the Frios Gourmet Pops business in Omaha in 2024. Max also helps create much of the social media content, and all three of them assist running the business—inventory, loading orders, deliveries, and the all-important taste tests. They also earn commissions on any new events or wholesale accounts they bring in, making this a true family business.
Edge: Tell me about a day in the life of the Alford family.
Bailey: When we don’t have events, it’s pretty relaxed, except when we do a lot of the behind the scenes stuff. Max makes our videos, and Zoe and I do a lot of inventory and unload our deliveries. Our day-to-day is mostly maintenance of the business, maybe doing some pop drops. It’s a whole family effort.
Photos courtesy of OMAHA HEADSHOT COMPANY
Bailey, Max, and Zoe Alford
Max: It’s like you have a couple hours of your regular summer, and then you set up and get the truck ready for an event. Sometimes we work an event for a couple of hours or maybe even a whole day.
Zoe: It’s a lot of prepping. For example, this morning, there was an 18-wheeler in our driveway and we had 127 boxes of pops delivered! You have to get it out quickly, otherwise the pops will melt. So you’re running and very busy. It’s kind of stressful but rewarding.
Edge: Is this solely a family business?
Zoe: So far, it’s just been family. It’s really fun even though sometimes we fight. But it’s good to be able to spend quality time doing stuff with your family and working hard while having new experiences and learning how to interact with customers and your family at the same time.
Edge: Max, how do you create the social content for the Frios Pops truck?
Max: I use CapCut to edit my videos. My dad searches for the cool ideas and then we basically just recreate it, but add a Frios twist.
Edge: Do any of you have ideas for careers you’re inspired to try after working the Frios business?
Max: I’ve always wanted to own my own restaurant for breakfast and lunches because I really like to make food. And I’ve always loved making myself delicious breakfasts every morning.
Edge: Are there parts of the business you like doing more than others?
Bailey: I think my favorite part is when the little kids try our pops. They get super happy and excited because—you know—kids and sugar. But it’s really cool to see how excited and messy they get because of the melting ice cream.
Zoe: I don’t love the prepping, but once you get to see the impact that you’re making on the customers—I love that. We went to a retirement home, and it made their day.
Max: It’s pretty cool to get set up the truck at events before everybody else arrives.
Edge: When you do big events like the College World Series, do you take breaks and explore other food trucks?
Zoe: We’ll often trade with other food trucks, if they do trade, so it’s cheap for both of us, or we’ll just go explore all the vendors.
Bailey: You end up seeing the same people at different events. We’ve gotten to try a lot of different cuisines and we’ve made some pretty good friends along the way.
To have Frios bring happiness on a stick to your next event, visit FriosOmaha.com or email the Alfords at Omaha@FriosPops.com.
Liz, Zoe, Bailey, and Max Alford
FEEL THE FLOW
Ogura | Sophomore | Elkhorn North High School
Story by SHELLY NOSBISCH
Photo by NAT OGURA
Elkhorn North High School sophomore Alice Ogura has big dreams. “I see myself swimming for the Junior National USA select team and the National select team,” she said. “I plan on swimming in college and hopefully going to the Olympics someday.”
Ogura has always loved to swim. She began swim lessons at age four and took to it immediately. “The more I went, the more I loved being in the water, whether I was in a hotel pool or playing in the ocean. Even now it’s my favorite place to be. Water makes me calm and relaxed.”
As a freshman last year, she was nervous to join the Elkhorn Swim and Dive team, but the warm welcome from her teammates and coaches made her feel at home. “As the season progressed, I became more confident and comfortable with the team. We always had fun at practices, meets, and team bondings. At swim meets the coaches told us to dominate each swim, which made me feel determined and confident to give that swim my all.”
Elkhorn Swim and Dive coach Jay Thiltgen believes Ogura is a gifted swimmer. “She has a tremendous feel for the water, and constantly works on improving her technique. She enjoys the sport as a whole, but she enjoys racing the most. When given the opportunity to compete, she finds a way to move into an additional gear or speed level.”
Ogura also competes for her club team, Swim Omaha. “For the club team, it’s more about individual sports than team sports, so it’s a competition with my own time,” she shared.
“When one of us gets their PR (personal record),
we celebrate together and encourage each other. The best part about my club team is going to a meet almost every weekend and getting to hang out with my best friends, who I also spend every day with at practice.”
Swim Omaha coach Docker Hartfield said Ogura has talent that exceeds her age. “She has an uncanny ability to assess the situation and perform to the competition at hand. Alice has an extraordinary natural feel for the water and great kinesthetic sense, using her strokes to change speeds during the race without noticeable tempo or technique changes. This deceptive skill works very well in the racing environment and will catch a trained coach’s eye.”
Her family support keeps her focused. “When I was younger, I would have ups and downs, and there were days I told my parents I wanted to quit swimming. Luckily, I have my mom by my side. She always pushes and challenges my limits. She encourages me to have a positive mindset and be strong in the sport I truly love and most importantly, to have fun. That’s helped me get through hard times.”
Ogura achieved great success in her freshman year, becoming state champion in backstroke, but she’s most proud of how she approaches the task. “I equip myself with the mindset to focus on what’s in front of me right now. At each swim meet, there is only a short time in between the events. I have learned how to process my feeling for each swim quickly, good or bad, and reset for the next one.”
For example, during the state meet at finals, Ogura didn’t perform the way she’d hoped in the 100m fly. “I walked over to my coaches with some tears,” she said. “Coach [Thiltgen] told me, ‘You only get to be
Alice
mad for 5 minutes and then you have to focus and get ready for your next race.’ After those five minutes, he reminded me that I can do anything, and this was my chance to go all out. I tried my hardest off the block, and swam my best through the water with a solid focus to win. The last 25 meters my arms were so tired, but I
didn’t give up, and I finished to the wall. My coaches had smiles, my teammates were behind the blocks cheering, and I could hear my parents and team in the stands. I went over to my coaches with the biggest smile on my face and headed over to the podium. I bring this mindset to each and every meet I attend.”
Located in the heart of Omaha’s historic Old Market, Dynamite Woodfire Grill delivers a bold dining experience fueled by live fire cooking. Each dish carries a signature smoky flavor, crafted with intention and flair. Executive Chef Eduardo Marquez brings global perspective to the plate, drawing on culinary roots from Ritz-Carlton kitchens across Chile, California, Mexico, Miami, Spain, and the Virgin Islands. The result? Elevated American cuisine with playful Midwestern twists that reflect both creativity and sophistication.
Yellowtail Crudo Tomahawk Short Ribs
