Inspired Living Omaha November-December 2016

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NOVEMBER/DECEMBER 2016 INSPIREDLIVINGOMAHA.COM

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inspiredlivingomaha.com 5

NOVEMBER/DECEMBER 2016

VOL. 14 NO. 6

Elegance... begins with us.

Editor-in-Chief Chris Christen 402-444-1094 chris.christen@owh.com Creative Director/Designer Heidi Thorson 402-444-1351 hthorson@owh.com Assistant Editor Kim Carpenter 402-444-1416 kim.carpenter@owh.com Photo Imaging Specialist Patricia “Murphy” Benoit Content Contributors Kurt A. Keeler, Chad Lebo, Jessica Luna, Howard K. Marcus, Melissa Matczak, Rose McCormick, Jolene McHugh

7700 Serum Avenue | Ralston, NE 68127 | 402.331.4708 www.taylormadehomesolutions.com

Security • Privacy • Elegance

Photography Contributors Jeffrey Bebee, Kiley Cruse, Heather & Jameson, Kurt A. Keeler, Chad Lebo, Melissa Matczak, Jolene McHugh On the Cover Photo: Jeffrey Bebee Custom Publishing Manager Deb Cavalier 402-444-1448 debbie.cavalier@owh.com Account Representatives Sara Baker | 402-444-1442 | Sara.Baker@owh.com Gay Liddell | 402-444-1489 | Gay.Liddell@owh.com Emily Martin | 402-444-1411 | Emily.Martin@owh.com Events Manager Tam Webb 402-444-3125 Tam.Webb@owh.com

1314 Douglas St., Suite 700 Omaha, NE 68102 402-444-1094 Inspired Living Omaha (ISSN 23795948) is a publication of the Omaha World-Herald. ©2016, Omaha World-Herald, a Berkshire Hathaway Company. No part of this publication may be reproduced in any form without the specific written permission of the publisher. The opinions expressed by those interviewed are their own. While every effort is made to ensure the accuracy of information, no responsibility can be accepted by the publisher for content, opinions or practices, or how the information herein is used. All materials submitted, including but not limited to images, logos and text that appear, are assumed to be the original work of the provider, and the publisher is not responsible for unintentional copyright infringement.

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EDITOR'S NOTE

MILKSHAKES & POPCORN Ah, those mileposts in a family’s journey.

CHRIS CHRISTEN editor-in-chief

FUN FACT Chris always struggles with decorating her hearth. See her solution on page 34.

Last spring, we said goodbye to my husband’s mother, Peggy.

It was a bittersweet farewell, since she had issued a no-services edict.

Her kids and grandkids, needing to celebrate her 90 years in some way, fudged

Stay connected between issues.

Get sneak peeks of styled shoots, bonus photos from current issues, recipe links and more. facebook.com/InspiredLivingOmaha

with a long weekend of togetherness and remembrances in Omaha.

We honored Peggy’s memory with a potluck luncheon at our home. The menu featured foods we remembered Peggy

Be inspired by people, places and things that we  . Food, fashion & décor top the list. instagram.com/inspiredomaha

serving through the years: Tuna casserole, deviled eggs and celery sticks with Cheez Whiz. We also worked in bananas and cantaloupe – foods that she famously

Find thousands of projects to fit your lifestyle on our Pinterest boards. Our current obsession: handmade gifts. pinterest.com/inspiredomaha

deplored.

After lunch, we presented a memory book to Warren, her husband of 67 years.

We closed the day with fresh-popped popcorn and homemade chocolate

Have a story idea, question or comment? Send us an email. inspired@owh.com

milkshakes – a treat Peggy and Warren often enjoyed while watching their favorite sports teams on TV. (Go, Broncos!)

In August, the relatives returned in spades for a weeklong reunion scheduled months earlier. Our house served as both basecamp and dormitory for the majority of the 24 who swooped in from Minnesota, Colorado, Iowa and California.

8 NOVEMBER/DECEMBER 2016

It had been 10 years since this many of us had been together. Adding to the fun: Some of the youngest cousins had never met.

My husband was chief tour guide, leading the troops on free and low-cost, kid-friendly adventures throughout the metro area.

By week’s end, we had added another treasured chapter to our family’s memory book, this time with four generations solidly represented.

With Thanksgiving and the December holidays upon us, I hope you will have a chance to connect with family and friends, enjoy special meals and build memories of your own.

All roads in this issue lead to home and family, with a few detours. There’s a sneak peek at a new cookbook packed with sweet family favorites (page 40), a nostalgic fullhouse restoration in Hanscom Park (page 14) and an easy tutorial for dressing up your hearth (page 34). We’ve also included grooming tips for bearded gents (page 32), a warm and cozy fashion editorial and expert tips for acquiring and collecting art (page 50).

May simple joys be yours – wherever your heart may roam.

Until next year,

from our homes to yours

Happy Holidays

openadore.com

Making the season

merry and bright

G IFTS AND H OLIDAY D ÉCOR | S EASONAL E VENTS H OLIDAY P ARTIES | I NDOOR P OINSETTIA S HOW

100 B ANCROFT S TREET | O MAHA , NE (402) 346- 4002 | www.lauritzengardens.org inspiredlivingomaha.com 9

BEFORE + AFTER 14 | The Gathering Place THREADS 24 | Warm & Cozy AU COURANT 32 | Dashing 'Staches & Beards HOMESPIRATION 34 | Hearth of the Home HOST 40 | Sweet Traditions EXPERIENCE LOCAL 42 | Holiday Gift Guide THE HIDDEN PANTRY 44 | Beyond the Slice DESIGN DONE RIGHT 50 | Collect Yourself PROFILE 56 | Casting for Recovery DESTINATION 60 | Puerto Rico

JEFFREY BEBEE

10  NOVEMBER/DECEMBER 2016

S TAY I N S P I R E D . S TAY C O N N E C T E D .

TELL U S AB OU T YOU R HOME

YOU MAY BE FEATURED NEXT! Show off your spaces – tag us on social media or share before and after photos of your home projects in an email to the editor at chris.christen@owh.com.

You just may spark our interest.

WHAT WE'RE LOOKING FOR Is your home decorated to a T for the holidays? We want to see it! Do you throw a fabulous New Year's Eve bash? We're happy to crash the party! Maybe you have a unique way of celebrating that others might find interesting. We love telling these kinds of stories!

TRENDING

YOUR INSTAGRAM FAVORITES



THREADS: UNRAVELED Creative director Heidi Thorson styled our cozy Threads holiday scene with extra sparkle and enough flameless candles to resemble a scene from The Bachelor. All we needed was a bottle of wine and a life-size cutout of Chris Harrison.



105

88

FOLLOW US @inspiredomaha

"Let's give a collective sigh for this playhouse turned garden spot."

"Omaha ... tripping over fantastic light." Now for the season's twinkle lights!



 55



"Mini pumpkins spotted at Cirian's prove fall is here to stay."

"Bringing this rug from Oriental Rug Palace to our Threads shoot."

73

"#TBT to a favorite snap from last year's holiday editorial."

ON LOCATION One month we're hopping a fence at Lake Manawa, the next we're photographing a vintage Dolce & Gabbana suit next to a dumpster in 100-degree heat.

This time we're warming up to a lakeside cabin in Waterloo.

Let's just hope we're not freezing our tails off for the next one!

43

IN OUR NEXT ISSUE Back by popular demand: color inspiration.

! /inspiredlivingomaha

/inspiredomaha

@inspiredliving

TRENDING VIEW MORE ONLINE LOOK FOR THIS ICON Find bonus inspiration at inspiredlivingomaha.com

inspiredlivingomaha.com 11

CONTRIBUTORS

HEIDI THORSON

KIM CARPENTER assistant editor

advertising account manager

FUN FACT Heidi's collection of tree ornaments consists of 70 percent sheep, 30 percent DIY ornaments from when she was a child.

FUN FACT Kim has seen Rudolph the Red-Nosed Reindeer countless times, but still chokes up when the sleigh lands on the Island of Misfit Toys.

FUN FACT Deb's Christmas Eve tradition is to order live lobsters. But, if you want to eat one, you have to cook it yourself.

MURPHY BENOIT

GAY LIDDELL

DEB CAVALIER

SARA BAKER

imaging specialist

advertising account executive

advertising account executive

FUN FACT Murphy's dream home would have a lap pool so she could do non-impact aerobics at her own convenience.

FUN FACT Gay loves Christmas decorating and tends to go overboard with decorated, themed trees in every room. Yes, even the bathroom!

FUN FACT Sara started listening to Christmas music in October. Her mom always said it was never too early for holiday tunes.

EMILY MARTIN

KILEY CRUSE

HOWARD K. MARCUS

FUN FACT Emily's dream home must-haves include a huge master bath, an in-home gym and a custom kitchen.

FUN FACT Kiley is eagerly awaiting the holiday baking season ( just not the pounds that seem to go along with it).

FUN FACT Howard's clothing layers are increasing as the days get colder.

advertising account executive

12  NOVEMBER/DECEMBER 2016

food photographer

copy editor

PHOTOS: HEIDI THORSON, KURT A. KEELER, HEATHER & JAMESON, JEFFREY BEBEE, LANE HICKENBOTTOM

creative director + designer

HEATHER + JAMESON

JESSICA LUNA

KALI RAHDER

FUN FACT Heather and Jameson shoot all the official runway photos for Omaha Fashion Week.

FUN FACT Jessica inherited a special ornament from her grandma – a glass snowman. She wraps it with care each year to keep it safe.

FUN FACT Kali and her sister always wear sweats on Thanksgiving. They like to be prepared for the inevitable food injury.

CHAD LEBO

ROSE M C CORMICK

MELISA MATCZAK

FUN FACT Chad is looking forward to a season of dressing in layers and plaid, as if grunge is only sleeping and not dead.

FUN FACT Rose went to Kansas State University on a golf scholarship to pay for her retail floriculture degree.

FUN FACT Melissa has lived in Nebraska for nearly 20 years but still retains her nasally Wisconsin accent.

JOLENE M C HUGH

KURT A. KEELER

JEFFREY BEBEE

FUN FACT Jolene got stuck in a hotel elevator with President Nixon when she was a little girl. He didn't say a word.

FUN FACT Kurt's best advice is to be sure you have a backup for your computer memory files. He's the voice of experience.

FUN FACT Jeffrey starts gift shopping early, but usually finds something better each time he goes out. It’s a nuisance to return items.

fashion photographers

food columnist

writer

fashion stylist

merchandise stylist

copy editor + photographer

hair & makeup stylist

travel writer

photographer

inspiredlivingomaha.com 13

BEFORE + AFTER

!

TRENDING VIEW MORE ONLINE FIND BONUS PHOTOS FROM THIS HOME AT inspiredlivingomaha.com

14  NOVEMBER/DECEMBER 2016

Once dauntingly beyond repair, a grand house on the hill now sparkles with personality and guests throughout the year.

STORY CHRIS CHRISTEN PHOTOGRAPHY JEFFREY BEBEE

The quarter-sawn oak floors on the first level were refinished in a three-stain process that included a top coat of tinted polyurethane for an aged look.

“It was awful.”

You couldn’t describe it any other way, Brett Foster says of the 116-year-old fixer-upper he took a shine to in December 2014.

The stately three-story home, grandly perched on a hilly lot with a sweeping view of Hanscom Park, faced an uncertain future until Brett and his partner, Eric Lotzer, traipsed through it with a real-estate agent during a marathon day of house-hunting.

The couple was relocating to Omaha after a decade in New York City, and Brett was in charge of narrowing the field of prospective homes (from 23 to 11) that had appealed to them online.

“I left this one for last because I knew it was the one,” he says.

The house was in shambles. No longer a single-family dwelling, it had been divided into five apartments. Debris left by former tenants was strewn everywhere. Paint was peeling, the roof was leaking, and ceilings and walls were suffering.

But Brett, no stranger to renovations, could see that the house had good bones. While French doors, stained-glass windows, quarter-sawn oak floors, brick fireplaces and a butler’s pantry were all prized features, the grand staircase sealed the deal.

“I fell in love with that staircase,” Brett says with a smile. “It’s the staircase I believed I should have grown up with.’’

The view of Hanscom Park – along their very own Park Avenue – was a major perk.

“The park is gorgeous in all seasons,” Eric says. “When you’re used to looking at the side of a building for a decade, it’s just so nice to see that green space.”

Their favorite view is from the second-floor master suite.

“When it snows, it’s breathtaking looking toward the park,” Brett says. “I take a picture every single time.”

When they submitted their offer to the seller, Eric remembers Brett assuring him, “It will be cool.” (continued on page 19)

inspiredlivingomaha.com 15

16  NOVEMBER/DECEMBER 2016

The second-floor landing boasts stained-glass windows, brass sconces and a brick fireplace — all original to the 116-year-old home.

inspiredlivingomaha.com  17

18  NOVEMBER/DECEMBER 2016

(continued from page 15)

Two years later, it’s well on its way to being restored to its early 20th-century glory after removing 27 dumpsters filled with debris and the five raccoons living in the attic.

Brett and Eric had a vision for the home from the outset and the confidence to serve as general contractors while tackling most of the demolition work themselves.

“Everything we could do ourselves, we did,” he says.

“Anything that needed to be licensed, we hired out."

Home restoration is a hobby with Brett. “Everything I’ve done over the years sort of led me to this.”

“I just tailgate,” quips Eric, who manages the project’s finances.

At the onset of this redo in January 2015, acquaintances and subcontractors frequently asked whether the couple planned to flip the house or make it their home. The latter was always the intent.

“There wasn’t a single house (among the 11 considered) that had this much space, this much character, this much view, this much yard, this much everything. We have twice the house for the money, even when you consider the renovation expense,” Brett says.

“We only worked with subcontractors who shared our enthusiasm,” he admits. Bidders were told: “This is a labor of love. You can either be part of it, or we’ll keep looking.”

Legendary is the vendor who refused to bid on the roof and offered instead the name of someone who could bulldoze the place. The homeowners’ response: “Oh, you’re out. You are so out.”

“It has been cool to have people come through and see the progress,” Brett says. Reactions in the course of the first year went from, “Oh, my God, you guys are crazy,” to “Wow! This is fabulous.”

“We had great friends in New York,” Eric says of their former home. But most vacations and holidays were spent in the Midwest, where family live. “We’d fly from New York to Minneapolis, drive to Iowa and Nebraska and then drive back to Minneapolis.”

“Now we have a house that’s big enough for everyone to come to us,” Brett says.

And they do. In fact, all have helped christen the home – and its new in-ground backyard pool – since last Thanksgiving.

“It’s a busy place. But it’s great,” Brett says.

Mostly, it feels like home.

“We moved around a lot when I was a kid,” Brett says.

“My grandparents had the most lasting house, but it was tiny with no room for company. This house was destined for family gatherings.”

A sparkling tree in the front sitting room has a designer touch trimmed in gold, silver and bronze. Close inspection, however, reveals birds and stars and other ornaments with “tons of sentimental value,” homeowner Brett Foster says.

inspiredlivingomaha.com 19

20  NOVEMBER/DECEMBER 2016

inspiredlivingomaha.com  21

Over the summer, the homeowners concentrated on curb appeal. The steps leading to the front porch got a facelift with built-in Chicago brick planters.

22  NOVEMBER/DECEMBER 2016

Below, a screen door from Brett’s grandparents’ home holds greeting cards. This display sits between the kitchen and family room.

FOR THE WAY YOU LOVE TO LIVE L E T U S B E Y O U R I N S P I R AT I O N O N L I N E

INSPIREDLIVINGOMAHA.COM PHOTO: JEFFREY BEBEE

inspiredlivingomaha.com 23

THREADS

Relaxed looks for those long weekends and family retreats PHOTOGRAPHY HEATHER & JAMESON ART DIREC TION HEIDI THORSON MERCHANDISE ST YLING JESSICA LUNA HAIR & MAKEUP KALI RAHDER, VICTOR VICTORIA SALON & SPA MODELS ERIN & MARK ROH LOCATION TIMBER LODGE LAKE, WATERLOO

24  NOVEMBER/DECEMBER 2016

(On Erin) Splendid pullover, $88 Blank NYC jeans, $98 HUSH LA BOUTIQUE HUSHLABOUTIQUE.COM

Angie Clothes faux fur jacket, $98 NJ & CO. NJANDCOMPANY.COM

Knit beanie, $18 FABULOUS FASHIONS

FABULOUSFASHIONSOMAHA.COM

(On Mark) Prana Henley sweater, $139 Prana Axiom jeans, $85 Fjallraven High Coast jacket, $250 CANFIELD’S SPORTING GOODS CANFIELDS.COM

Bric's Firenze cargo duffel, $495 LANDMARK LUGGAGE & GIFTS LANDMARKLUGGAGE.COM

inspiredlivingomaha.com 25

(On Erin, this page) Highland tunic, $140 GRAMERCY GRAMERCYOMAHA.COM

Echo poncho, $79 Catherine Lillywhite’s scarf, $25 Earrings, $18 NJ & CO. NJANDCOMPANY.COM

SmartWool socks, $18.95 CANFIELD’S SPORTING GOODS CANFIELDS.COM

Blankets, pillow and faux fur throw SCHEELS, VILLAGE POINTE SCHEELS.COM

26 NOVEMBER/DECEMBER 2016

(On Erin, opposite page) Skin Waffle Shorts, $88 Majestic cotton/cashmere V-neck, $138 Skin shirt, $210 Michael Stars duster, $298 CHRISTEL’S CHRISTELSCLOTHING.COM

Necklace, $72 GRAMERCY

GRAMERCYOMAHA.COM

(On Mark, opposite page) Fjallraven Greenland jacket, $300 Kuhl shirt, $79 Explore tee, $29.99 Prana Axiom jeans, $85 CANFIELD’S SPORTING GOODS CANFIELDS.COM

inspiredlivingomaha.com  27

(On Erin) Sisters Sweater Co. cardigan, $84 NJ & CO. NJANDCOMPANY.COM

George Loves T-shirt dress, $140 CHRISTEL’S

CHRISTELSCLOTHING.COM

Bangle, $38 Necklace, $38 GRAMERCY

GRAMERCYOMAHA.COM

SmartWool socks, $25.99 CANFIELD’S SPORTING GOODS CANFIELDS.COM

28 NOVEMBER/DECEMBER 2016

(On Mark, opposite page) Canfield’s novelty T-shirt, $24 Patagonia down vest, $179 The North Face Surgent training pants, $55 SmartWool socks, $18.95 SmartWool beanie, $28 CANFIELD’S SPORTING GOODS CANFIELDS.COM

(On bed) Bric's Firenze tri-fold traveler, $260 LANDMARK LUGGAGE & GIFTS LANDMARKLUGGAGE.COM

Textured pillows SCHEELS, VILLAGE POINTE SCHEELS.COM

(On Erin, this page) Free People sweater, $78 Splendid tank, $58 HUSH LA BOUTIQUE HUSHLABOUTIQUE.COM

Scarf, $68 Bangle, $38 GRAMERCY

GRAMERCYOMAHA.COM

inspiredlivingomaha.com 29

Cupcakes and Cashmere sweater, $95 HUSH LA BOUTIQUE HUSHLABOUTIQUE.COM

Suncoo pants, $148 Blanket scarf, $48 CHRISTEL’S

CHRISTELSCLOTHING.COM

Earrings, $28 NJ & CO.

NJANDCOMPANY.COM

Cuff, $48 GRAMERCY

GRAMERCYOMAHA.COM

Flameless candles, lanterns, ornaments, throw SCHEELS, VILLAGE POINTE SCHEELS.COM

Area rug ORIENTAL RUG PALACE ORIENTAL RUG PALACE.COM

30 NOVEMBER/DECEMBER 2016

Personalize Your Gifts This Holiday Season

402-502-1962 | Legacy West | 17650 Wright Street Stay updated with our newest items by visiting: facebook.com/njandcompany

Enchantment Reimagined

Come Share in the Magic of the Season See holiday shopping hours, times to visit Santa and more magical events at RegencyCourtOmaha.com 120 Regency Parkway | Omaha inspiredlivingomaha.com  31

AU COURANT

STORY KIM CARPENTER PHOTOGRAPHY HEIDI THORSON

8 facial hair essentials Mustaches and beards. Whether they’re full and bushy or tight and stubbly, they’re the ultimate expressions of masculinity. They’re also undeniably sexy. Here’s how to keep them that way with product picks and expert advice from Chris Christiansen, manager of The Art of Shaving at Village Pointe.

Scissors & Clippers It’s impossible to keep facial hair neat and well-shaped without these two items. Chris suggests tempered stainless steel scissors for trimming mustaches evenly over the upper lip. For well-defined beards, reach for rechargeable cordless clippers.

“One with a single blade keeps a straight line and is easier to know where the blade is on your face.”

Can You Handlebar Classic Dry Oil Beard Balm

“The Moustache Grower’s Guide”

by Lucien Edwards

Oils and balms are essential products, no matter what length the beard. This one is a subtly scented blend of beeswax and lanolin. “It keeps hair hydrated, tames static electricity and aids in keeping down a beard that wants to fly away.

It also really softens.”

Find the perfect mustache for your personality and face shape with this slender volume of 30 classic and modern ’staches. Tips for grooming, eating and kissing included.

Mustache Comb & Beard Brush Keep facial hair tidy and wellgroomed with basic styling tools. A comb helps keep a mustache even. Splurge on a boar’s hair brush. “It can be a shock how much it softens and straightens.”

Gold-Dachs Hungarian Beard Wax “If you’re doing a mustache and want it longer, beard wax is essential for daily care,” says Chris. When he sported a handlebar, this brand kept it perfectly shaped. (Katie Couric couldn’t help but give it a playful twist when she encountered him at the Sundance Film Festival last year.) Plus, Salvador Dali used the same wax to style his iconic ‘stache.

32 NOVEMBER/DECEMBER 2016

The Art of Shaving Peppermint Oil Beard Wash and Conditioner Enriched with olive and jojoba seed oils, this tingling combo is ideal for daily grooming. “Men are more aware of products and increasingly interested in knowing what they should use.

This alleviates itch, stops dandruff and keeps beards healthy.”

JESSE PAULSON

GLENN RUSS

ELI CHASE

THE GUY Exercise physiologist

THE GUY Signal design engineer

THE GUY Part-time coffee maker, college ministry coordinator and musician

THE STYLE "I tried No Shave November about two years ago. Now I like to keep the sides clean and I trim it once a week or so. It's easy to groom, the key is to simply stay on top of it, otherwise it gets out of hand."

THE STYLE "I like to grow a beard during the winter months. It keeps me warm. I actually just started growing this one about a month ago.

Over the summer I typically have a goatee."

THE STYLE "I've had a mustache for about three years now. It's easy upkeep and it allows me to leave it looking a bit scruffy on the sides without looking bad."

THE PRODUCT For Jesse, a beard trimmer is all he needs.

THE PRODUCT Glenn just bought beard butter.

He usually goes to a barber twice a week to have his beard trimmed.

THE PRODUCT Eli uses a trimmer, scissors and beard oil that his wife bought for him.

JON BLAKE

AERIC WALLACE

JASON CROSIER

THE GUY Financial supervisor

THE GUY Pastor and packaging plant supervisor

THE GUY Construction project manager

THE STYLE "I switch it up all the time. I want a thick beard, but I like a clean cut. Sometimes I'll have a goatee and a full 'stache. If I let it grow out for more than two or three days it really gets out of hand."

THE STYLE "I have my Irish roots to thank for being able to grow a full beard. I have a very round chin so it fills out perfectly. Typically I trim along my jaw line to give it more definition."

THE STYLE "My wife calls it the 'sexy business man beard.'

I used to have a goatee, but about four years ago started growing a more full beard for the convenience of it. Plus, it helps me look older and people tend to trust me more on the job."

THE PRODUCT Jon usually brushes it out and sprays an oil sheen on it. He uses clippers to line it up and a razor to keep it looking clean.

THE PRODUCT Aeric starts using beard oil once his beard gets to be longer than an inch – any longer than that, he goes to Scissors & Scotch to get it trimmed, which ends up being about every two months or so.

THE PRODUCT A beard trimmer that matches the length of his hair and an electric shaver for his neck.

inspiredlivingomaha.com  33

HOMESPIRATION

One mantel, three holidays

C ll today Call d ffor a FREE in-home estimate.

402.884.9600 nhance.com/omaha

STORY KIM CARPENTER PHOTOGRAPHY HEIDI THORSON STYLING ROSE McCORMICK/BEYOND THE VINE

T

he nights are colder, the days are shorter, and the holidays are upon us. We can’t help but gather around a good crackling fire – and the decked-out mantel above it.

Rose McCormick has been helping clients of Beyond the Vine dress up their mantels for three decades. A self-described traditionalist with contemporary flair, she shares her secrets for creating tableaus that celebrate the season.

THANKSGIVING

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Oriental Rug Palace 980 S 72nd St. ph: 402-390-1122 • www.orientalrugpalace.com

34 NOVEMBER/DECEMBER 2016

If there's existing artwork above the mantel, study it for inspiration. Rose picks up on the warmth and soft lines of a photograph of autumn leaves (shown at right). She starts with a total of three curvy, chunky candleholders, placed on the diagonal (for added depth and interest), on opposite ends of the mantel.

She fills in with an elongated arrangement that has height in the middle and tapers to the ends. Persimmon, orange, brown and yellow in the arrangement play off the photo and the decor elsewhere in the room. Follow her lead and create your own seasonal display with fall leaves, squash, gourds and bittersweet, along with natural elements like apples, pears, artichokes, bell peppers, sunflowers and kangaroo pods. “It makes it feel abundant,” our stylist says.

Extend the theme to the coffee table. Here, a basket overflows with an arrangement similar to the one on the mantel. “Take the whole landscape into play.”

PRO TIP Secure arranged sprays of faux florals in a block of floral foam. “It takes a lot of time to design, but it gives you a designer look and the lift you need.

Plus, it’s easy to store. Just put it away and take it out next season.”

inspiredlivingomaha.com  35

PRO TIP Use orange and red ornaments to avoid being too traditional.

“We’re starting to see this combination a lot. Mix the two colors to make it feel like a warm fire.”

CHRISTMAS

Center a wreath above the mantel; our example has a touch of sparkle and shine. Our stylist anchors the outer edges of the wreath with a pair of angels and poinsettia topiaries. Details are key, she says. The golden bases mirror the golden pomegranates tucked into the arrangements. “Topiaries are a traditional throwback, but the ornaments add a contemporary twist, so they don’t feel stuffy,” says Rose. She completes the look by tucking curly willow into the middle of both arrangements to add height and draw the eye upward. She keeps the visual interest flowing by staggering votives between the two groupings. The star-shaped mercury glass holders reflect light and create a sense of subtle movement.

36 NOVEMBER/DECEMBER 2016

PRO TIP Don’t be afraid to use both silver and gold. The traditional rule of not mixing metals is outdated, and combining the two makes for a fresher and more contemporary look. “It’s very fashionable.”

NEW YEAR'S EVE

“You want a lot of reflection at this time of year,” our stylist says. She achieves that with silver and gold beaded branches that catch the light. Their vertical lines extend the fireplace upward for the illusion of height. Staggered to create depth, they also cast dramatic shadows on the wall. Pay attention to the shape of your accessories. Here, two off-white pillar candles on silver candleholders match the undulating curves of the mercury glass accents staggered along the mantel. The curvilinear lines counter the straight rigidity of the branches. So, too, does the container set casually on the right side of the hearth. Tall star accents on the outer sides complement the lines of the branches. To pull the look together, nestle a white flocked, glittering pine bough amid the mercury glass. Golden pinecones lend a festive touch. “It’s like everything is dancing amidst candlelight.”

inspiredlivingomaha.com 37

5 Must-Haves for Stylish Holiday Entertaining Company’s coming, so now’s the time to update your entertaining space. Blogger and frequent Hayneedle contributor Sarah Stewart keeps it festive and shares easy updates to holidize your hosting needs and find key pieces for seasonal soirées and beyond.

For this holiday season, I’m loving a mix of textures and finishes to bring warmth and richness to your entertaining space.

1. Belham Living Toscano Oval Bar Cart with Marble Shelves

Sarah Stewart

lifeonvirginiastreet.com

Bar carts add style and functionality to your entertaining space and have become a staple in many dining rooms. They not only hold cocktail essentials, but also add charm and can double as a space for holiday vignettes and décor.

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2

2. Artland Coppertino Hammer Glasses Copper is the trending metal for 2016, and these highball glasses add a touch of glam to your festive tabletop without being too trendy.

3. Skyline Uptown Dining Chairs in Ancient Stewart Red The classic and timeless print on this plaid chair will be the star and anchor piece of your dining room. It’ll make a statement for many seasons to come.

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4. Arteriors Home Thurman Decanter Looking to up your entertainment game this holiday season? Use this hip leather and brass accented decanter for a unique spin on a classic piece.

5. UMA Enterprises Wooden Trays A mix of wood and polished nickel creates beautiful trays that work with a variety of décor styles. You’ll get the best of form and function with this holiday entertaining essential.

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The Gift of Gathering Create a cozy, welcoming home for holiday festivities with help from hayneedle.com. You’ll discover hosting essentials, décor, and gifts for everyone on your list. With indoor and outdoor furniture, exclusive yet affordable designs, and more, Hayneedle has something for every space, style, and budget.

UP TO 60% OFF + FREE SHIPPING ON ORDERS OVERinspiredlivingomaha.com $49 Shop hayneedle.com or call 888.806.9084.

39

HOST

These recipes – soon to be hot off the press in a new cookbook from the Omaha World-Herald – are sure to star as new family favorites in your holiday lineup TEXT CHRIS CHRISTEN RECIPE EDITING + PHOTOGRAPHY KILEY CRUSE

I

t’s that time of year. You’re decking the halls, wrapping presents and planning holiday menus.

Cherished family recipes no doubt have a place on your list. This year, add to your arsenal of hits with “Candies, Cookies & Bars,” a new compilation of recipes from Omaha World-

40 NOVEMBER/DECEMBER 2016

Herald readers. Edited by newsroom staffer Kiley Cruse, who credits her mom and great-grandma for instilling her own love of baking, the book features 59 recipes that made working in our test kitchen one of the most coveted assignments this year. Here, we share four that made the book – for a taste test of your own.

PEPPERMINT MELTAWAYS

Makes 3½ dozen

“Nothing says Christmas like these delicious light peppermint melt-inyour-mouth cookies topped with peppermint butter cream frosting and crushed candy canes. I started making them a few years ago, and they soon became a favorite of friends and family.” – Kelly Crotty, Omaha COOKIES: 1. Preheat oven to 350 degrees.

2. In a small bowl, cream 1 cup (2 sticks) butter, softened and ½ cup powdered sugar until light and fluffy. Beat in ½ teaspoon pure peppermint extract (not imitation).

Combine 1¼ cups all-purpose flour and ½ cup cornstarch; gradually add to creamed mixture and mix well.

3. Shape into 1-inch balls. Place 2 inches apart on parchment-covered baking sheets. Bake 10 to 12 minutes or until bottoms are lightly browned.

Remove to wire racks to cool.

CINNAMON SQUARES

Makes 12 servings

“I love making this recipe because it reminds me of a dessert my mother made years ago using her leftover pie dough. This modern version is much simpler because you can use refrigerated crescent roll dough instead.”

– Lois Chapman Bentz, Omaha

FROSTING: 1. In a small bowl, beat 2 tablespoons butter, room temperature, until fluffy. Add 1½ cups powdered sugar, 2 tablespoons milk, ¼ teaspoon pure peppermint extract (not imitation) and 2 to 3 drops red or green food coloring (optional); beat until smooth. 2. Spread over cooled cookies; sprinkle with ½ cup crushed peppermint candies and lightly press into the frosting. 3. Store in an airtight container.

INSTRUCTIONS 1. Preheat oven to 350 degrees.

2. Unroll one package of refrigerator crescent rolls and line the bottom of a 9-by-13-inch baking dish. 3. Cream together 2 8-ounce packages cream cheese, 1 tablespoon vanilla extract and 1 cup sugar. Spread over the top of rolls. (If desired, fruit filling can be added at this time.) 4. Unroll another package of crescent rolls and place on top of the cream cheese mixture. 5. In a medium bowl, cream together ¼ cup (½ stick) butter, ¾ cups sugar and 11 tablespoons cinnamon, more or less to taste. Crumble this mixture over the top of the crescent rolls. 6. Bake for 2530 minutes. Cut into squares when cool.

Tester’s notes:

Tester’s notes:

The dough is very soft; we used a small cookie scoop to make it easier to handle. These cookies are delicate, so don’t make them too big or they will disintegrate when you try to frost them. When crushing peppermint candies for frosting, use a heavy-duty zip-top bag and crush with a mallet. Leave some of the pieces a little bigger so they show up better on the frosted cookies.

The aroma of this baking in the oven was heavenly ... If I were to make these again, I would use half the cream cheese and about one-third the sugar.

I’d probably add dark chocolate (instead of the suggested fruit filling) to give it an edge. I experienced uneven baking, perhaps because I’m using an oven that I’m still getting used to. The top turned out a dark golden color, while the bottom seemed undercooked and a little doughy.

CHERRY MASH

“I made this the first Christmas I was married (43 years ago). My fatherin-law loved it so much it became a family tradition (and remains so even after his passing)." – Rhonda King, Kearney, Nebraska INSTRUCTIONS 1. Combine 2 cups sugar, ½ cup (1 stick) butter, 2/3 cup evaporated milk and 12 large marshmallows in a heavy-duty pot. Boil 5 minutes.

Remove from heat and add 6-ounce package cherry chips. Let cool. 2. Melt 11.5-ounce package milk chocolate chips and add ¾ cup peanut butter and 16-ounce package salted peanuts, crushed. 3. Put half of chocolate mixture in the bottom of a greased 9-by-13-inch pan. Freeze. 4. Add top layer of cooled cherry mixture followed by remaining chocolate mixture.

Refrigerate until well-chilled.

Tester’s notes:

We used a food chopper to chop the peanuts. We also had plenty of mini marshmallows on hand, so we used a conversion of 10 minis to one large marshmallow.

“Candies, Cookies & Bars,” $14.95, hits Omaha-area bookstores in mid-November. Also available at owhstore.com.

inspiredlivingomaha.com 41

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BELHAM LIVING CAMPAIGN TRUNK JEWELRY ARMOIRE $330 HAYNEEDLE 1-888-806-9084 hayneedle.com

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BABY & KID'S ESSENTIALS $16-$140 ROSIE JANE 5018 Leavenworth St. 402-991-8800 rosiejaneomaha.com

DINNER PARTY ESSENTIALS $15-$55 PAPER KITE 8725 Countryside Plaza 402-315-9620 paperkiteshop.com

SOMETHING FOR EVERYONE $16-$50 SPRUCE 5022 Leavenworth St. 402-952-4480 spruce-omaha.com

ANNUAL MEMBERSHIPS Starting at $30 LAURITZEN GARDENS 100 Bancroft St. 402-346-4002, ext. 250 lauritzengardens.org

inspiredlivingomaha.com  43

THE HIDDEN PANTRY

A cure for common bacon RECIPES + PHOTOGRAPHY CHAD LEBO

F

or a column focused on hidden ingredients in plain sight, there are certainly more elusive ones to explore than bacon. The ubiquitous belly is about as hard to find as corn in Iowa. But the good stuff, the bacon that stands out from the crowd of commercial cured meats, can be a bit tricky to hunt down.

And once found, what does one do with these other bacons?

First, rejoice. Second, savor and, depending on your upbringing and level of self-control, share.

In modern America, bacon has been sadly reduced and simplified to mean just cured, smoked belly from the-other-whitemeat of commercial pork. But bacon is so much, much more.

The succulent salty treat (yes, the right bacon is a treat) can be made from many more cuts of pork. Just at our own shop, we prepare and sell more than a dozen different types, including English bacon (a.k.a. rashers) made from pork loin and the belly together; lean Canadian bacon straight from the loin; guanciale, an Italian bacon from pork’s impeccably-textured jaw, and perfectly marbled shoulder bacon, unsurprisingly – you guessed it – made from the shoulder.

Beyond the piece of pork used, the breed of pig should also be considered. Commercial pigs are bred for a lot of reasons, but flavor is not really at the top of the list.

Heritage breed pigs, the heirloom tomatoes of the porcine world, have both superior taste and texture due to much higher marbling (picture prime beef), softer fat, slower growth and darker meat.

44 NOVEMBER/DECEMBER 2016

Look at packaging and menus for Berkshire, Red Wattle, Mangalitsa, Duroc and other heritage breeds. If pasture-raised, so much the better.

If good bacon starts with good pork, part of the trick is to not ruin it. The overwhelming majority of bacon is wet-cured by adding water via soaking in or injecting with brine. Although this is an effective and quick way to cure meat, it dilutes the natural pork flavor and makes for a watery bacon that sputters, shrinks and curls up in the pan.

Dry-curing, a far better method in my experience, removes water at the start of the process and not at the end in the pan.

The pork’s flavor is concentrated rather than watered-down, and a strip of bacon cooks without reducing to half its size.

Both flavor and fat remain intact.

Don’t be fooled into thinking that sliced bacon is the greatest thing since, well, sliced bread. Slab bacon (whole unsliced bacon) is extraordinarily flexible and can be chopped, cubed, minced, ground, sliced thick as a steak or left whole as slabs.

Almost all bacon in the stores is skinless, but skin-on bacon has its place, too, and can make for some superb cracklings atop salads, soups and more.

Entire books can and have been written about bacon. This column is just the tip of the bacon-berg. The recipes here use three different bacons, cooked three different ways to make three distinct dishes.

I hope they are just the start of a culinary exploration of a much wider world of bacon, one much larger and grander than the supermarket or butcher shop would suggest.

ROASTED SQUASH AND PEANUT SOUP WITH JOWL BACON

Makes 4 servings as a meal or 6-8 starters

Treat this recipe as a starting point.

Swap the acorn squash for fresh pumpkin or even canned. If you can’t get your hands on jowl bacon, other bacons will work. Pancetta would be great. Play with the spices. Make a thicker version and serve like a curry over rice.

1. Cut large acorn squash in half and scoop out seeds. Place cut-side down on baking sheet and roast in a 425degree oven until tender and slightly caramelized, about 45 minutes. 2. Cut ½ pound of jowl bacon or guanciale and 1 large apple into ¼-inch cubes.

3. In medium saucepan, sauté bacon and apple cubes on medium heat until bacon is rendered and browned but not crispy. 4. Remove bacon and apples and reserve, but leave one-fourth of mixture and all the grease in saucepan. 5. Add the following to saucepan and simmer for 10 minutes: 2 cups roasted squash, 2 cups low-sodium stock, 1 cup roasted peanuts, 1 cup water, ½ teaspoon salt and ¼ teaspoon each of ground coriander, ground cumin, black pepper and chipotle powder. 6. Remove from heat, add ½ cup heavy whipping cream and puree until smooth.

7. Serve with toasted bread and top each serving with browned bacon and apple cubes. Best if garnished with apple slice, dollop of sour cream, chopped scallion greens and a drizzle of honey.

inspiredlivingomaha.com  45

46  NOVEMBER/DECEMBER 2016

SOUS-VIDE SLAB BACON WITH CIDER & WHISKEY SAUCE

Makes 4 servings

The trendy sous-vide method of cooking is hacked by using a slow cooker. This recipe works well with both slab bacon and fresh pork belly. Any wellmarbled pork cut into ½-inch-thick slices will do.

Exchanging pears for the apples is a tasty touch as well. Dried cranberries or raisins can also add depth and texture.

1. Pre-heat slow cooker filled halfway with water to “low” setting. 2. Cut 1-pound slab bacon into ½-inch-thick slices. Place slices in sealable plastic bag along with: ½ cup apple cider, ½ cup diced apple, 2 tablespoons finely chopped scallions (green and white), 2 tablespoons whiskey, 1 tablespoon maple syrup and ½ teaspoon fine salt. 3. Remove as much air as possible and seal bag. Vacuum-sealed bags are best, but any bag will work. Place bag in slow cooker and keep on “low” setting for 3-4 hours or “keep warm” for 5-6 hours. “Keep warm” is preferred if you have the time and setting on your slow cooker. 4. Open bag and remove bacon slices.

Pour remainder of bag into frying pan along with another: ½ cup apple cider, ½ cup diced apple, 2 tablespoons finely chopped scallions (green and white), 2 tablespoons whiskey, 1 tablespoon maple syrup, ¼ teaspoon cinnamon and salt and black pepper to taste. 5. Simmer on medium-high until reduced and slightly thickened. Remove all but 2 tablespoons of sauce. Add 2 tablespoons of cold butter to the removed sauce and stir until melted.

6. Meanwhile, place the bacon slices in a frying pan on high heat with the remaining 2 tablespoons of sauce and sear on one side being careful not to burn it, 1-2 minutes. 7. Serve seared-side up and drizzled with the cider whiskey sauce on a mound of polenta (see photo), couscous, brown/wild rice or other hearty grains (white rice is not recommended).

No matter the grain, be sure it’s properly seasoned and salted, or the dish could be bland. To cut the fat and richness of the dish, accompany with a green vegetable dressed with just a touch of vinegar or white wine.

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DARK CHOCOLATE WHISKEY TRUFFLES WITH CANDIED BACON

Makes 10-14 truffles

Feel free to have fun with the type of alcohol in the recipe, but do not change the amount. If you wish to skip the alcohol, replace it with more butter and/or bacon grease. You can play with the chocolate, too. If using milk chocolate, reduce heavy cream by 1 tablespoon. For white chocolate, reduce cream by 2 tablespoons. To simplify this recipe, skip scooping and rolling the chocolate into truffles and just cut the cooled mixture into small squares.

1. Dust ½ pound of thick-cut bacon slices with brown sugar and black pepper. Bake on a lined cookie sheet preheated to 325 degrees for 20-30 minutes until just crispy, but not too crunchy. Remove from oven, let cool and then chop into bacon bits. 2. Pour off and reserve 1 tablespoon drippings from the bacon. 3. In double-boiler (or a metal or glass bowl or pot placed over simmering water), add and stir until melted: 10 ounces dark chocolate, ½ cup heavy whipping cream, 1 tablespoon bacon drippings, 1 tablespoon whiskey, 1 tablespoon salted butter, 1/8 teaspoon almond extract (preferred) or vanilla and a pinch of nutmeg. 4. Pour mixture into a brownie pan and place in refrigerator to cool for at least 3 hours, preferably overnight. 5. Using a very small ice cream scoop or spoon, scoop out balls of truffles and quickly roll between hands. 6. Coat first with cocoa powder and then the candied bacon bits.

7. Shape again for a final time briefly between hands. 8. Best served at room temperature and lightly sprinkled with fine salt and served with something fresh on the side like a wedge of apple or orange. Will keep in refrigerator for 5-6 days if covered.

48 NOVEMBER/DECEMBER 2016

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HOMESPIRATION

POLINA SCHLOTT

Personal, passionate reasons behind acquiring what you love STORY KIM CARPENTER PHOTOGRAPHY JEFFREY BEBEE

M

ary Lou Brasee remembers exactly when she made her connection with collecting art. As a child, her public library in Grand Island, Nebraska, let patrons borrow small replicas of famous art. “Instead of going to a library and checking out books, I would check out artwork,” she recounts. “I had a little spot in my parents’ house where my mom allowed me to hang it, and I would change out the pieces.”

Perhaps it’s fitting then, that all these years later, Mary Lou is co-chairing KANEKO’s Open Space Soirée, an annual fundraiser Nov. 11 that coincides with the opening of “From the Collection: Passion and Obsession.” The seven-month exhibition focuses on the passion of the people who create art and the obsession of those who collect it.

The other key people involved with the event – co-chair Polina Schlott, co-hosts Karen and Jim Linder and KANEKO executive director Chris Hochstetler – can relate to the obsession side. All five collect with a discerning eye and dedicated focus.

Here, they share what drives their passions.

50 NOVEMBER/DECEMBER 2016

Polina’s appreciation for art began thanks to her mother’s insistence that she engage with it at a young age. “I think I learned how to use a (paint) brush before I learned how to use a fork,” she jests.

Despite that early exposure, the collector says she’s still learning how to approach acquiring artwork. “I am not the art collector that I’d like to be, but I’m on my way there. I’m not actively pursuing collecting. However, my husband, Bob, and I have pieces that some might call a collection – but not what we feel is a collection.”

Polina approaches buying art by asking herself: “Will I like it 10 years from now? Do I think it’s something that I will feel is just as wonderful as when I purchased it?”

That simple evaluation means she’ll often hold off on making a major purchase. “Sometimes you have a moment when you absolutely love something and think, ‘I have to have this piece!' And then something clicks, and you wait. Recently, I said to my husband, ‘Do you remember that piece?’ I’m so glad we didn’t buy it!'”

One recent purchase she’s not second guessing is “Search for Enlightenment,” a pair of outdoor bronze sculptures created by British artist Simon Gudgeon.

She felt an immediate connection with the minimal forms, which depict a largescale male and female head gazing skyward. “I see the opportunities and possibilities,” Polina reflects. “There is

a spiritual aspect to them that draws me closer to nature.”

She found it helpful that the artist saw the rural site where his work would be installed. “I’ve learned that it’s important – if possible – to establish a connection with artists, to meet them and to welcome them to your home.”

This, she says, can make a difference in how you position a piece of art, especially if it’s a large object. “It’s wonderful for artists to be a part of the process and to give them a choice of where they would like their art to be displayed. If you give them the opportunity to place the work, it just becomes more meaningful.”

inspiredlivingomaha.com 51

CHRIS HOCHSTETLER Collecting doesn’t always have to be about art. KANEKO'S executive director focuses on his passion for cycling, an activity he shares with his wife, Kelly.

“We’re partial to American-made bikes,” Chris says of the couple’s preference for Jamis and Trek bikes. “It just happened that way. It’s like with a car. Riders develop a real, personal connection to their bikes. Once you get hooked, you keep going back to the same maker.”

The Hochstetlers’ collection features a dozen bikes – six for him, six for her – and includes those made with carbon, aluminum and steel frames.

“Bikes with carbon frames are the cream of the crop when it comes to racing. They’re light and strong,” Chris explains. “Aluminum is also light, but the ride is different. It can absorb more road bumps and gives you a better ride.”

His preferred bikes, though, are the heaviest. “Steel-framed ones are my favorite. They’re old-school bikes that ride like a Cadillac. They absorb all the bumps. They’re just a dream.”

Chris’s infatuation with bikes began when he was stationed with the U.S. Army in Germany in the late 1980s, but he didn’t seriously start collecting until about five years ago. “The collection just started growing. There are different styles of riding, and you need different bikes for different rides.”

A particularly cherished bike is a bespoke one designed for his wife. “It’s a Trek and only 11 pounds, one of the lightest bikes made. It’s like a piece of art because it’s so unique.”

52 NOVEMBER/DECEMBER 2016

KAREN & JIM LINDER The Linders have been passionate about collecting throughout their lives.

Although, they hasten to add, they’ve done so more for others than themselves.

Over the last eight years they’ve helped amass the 200-plus pieces of art that fill the education buildings at the University of Nebraska Medical Center’s Sorrell Center, which opened in 2008. They even donated several sculptures, such as “Healing,” a large-scale sculpture of a stethoscope Jim designed for the Sorrell Center at the corner of 42nd and Emile Streets.

While the Linders’ own collection is considerably more modest than the one they amassed for the medical center, it includes items they prize for personal significance.

They focus predominantly on work

by Nebraska artists, often establishing relationships with those whose work adorns their home.

“Most of the people we collect, we know. That’s probably why it’s heavy on the Nebraska side,” says Karen, who adds that she and her husband often visit artists’ studios to get to know them and their work on a deeper level.

“Those kinds of relationships make the art more meaningful,” Jim adds. “If you walk around our house, I would say that with the vast majority of the art we own, we know the artists.”

The Linders also choose work that evokes particular times or places in their lives. “We can look around our living room and probably remember an event or location for almost every piece we own,” explains Jim. “It takes you back to that memory.”

Karen agrees. “We tend to purchase pieces for memories, whether it’s the artists, going to their studios, or in our travels.”

inspiredlivingomaha.com 53

MARY LOU BRASEE Mary Lou likes to acquire art that resonates personally. “For me, it’s how the pieces remind you of something and if they speak to you. There’s always a comfort to them,” she says. “Art just becomes a part of your home, and you don’t even recognize it. The art that we have is amazing to me. I’ll sit on the couch and think, ‘I still love that piece,' and I still recognize and notice it.”

Much of Mary Lou’s art is by state artists. “Because my husband, Mark, and I are both native Nebraskans, a lot of our art tends to be of the big skies and the open country. I grew up in the Sand Hills, so you see a lot of that,” she explains. “There are so many artists from this state who are incredible.”

One of those is Augustus Dunbier, an impressionist painter known for his landscapes and still lifes. “There’s something about the piece we have – the sunset and trees. They are something we’ve both grown up with and loved. It’s a memory and speaks frankly to both of us. It makes us happy when we see it.”

The most prized piece in Mary Lou’s collection, though, is one she didn’t purchase: a simple watercolor still life of pears and apples painted on cardboard.

“It’s worth nothing to anyone else and has no value other than what it is framed in, but to me, it’s priceless.

It’s the thing I have in my house that I cherish the most.”

That’s because it was created by her Great Aunt Betty, with whom the collector had a close relationship. One day, she took the painting off the wall and a presented it to her niece. “She said, ‘I don’t want you to wait until I’m on the other side. I like this, but now it’s your turn to enjoy it,’ " recounts Mary Lou. “Even though she knew it was going to me regardless, she was able to hand it to me and see my joy.”

54 NOVEMBER/DECEMBER 2016

THREE STEPS TO COLLECTING

1

2

3

STARTING OUT

TAKING A LOOK

COMING TO TERMS

KAREN LINDER

MARY LOU BRASEE

KAREN LINDER

“A beginning collector could start at any level, collecting their particular media, but collect what you love …

In my opinion, you should enjoy it and have it be part of your personal space.”

“One of the great things about galleries is they give you an opportunity to expose yourself to many types of artwork.”

If your budget is tight, begin with artists who are starting their careers. Within each medium there are artists who may not have the name recognition that commands really high prices.”

POLINA SCHLOTT

“Be discerning. Beginning collectors sometimes don’t know exactly what their taste is. It’s as yet undefined.

Not all collectors have one common thread that they follow, but a lot of them do and stick to a certain genre.”

MARY LOU BRASEE

“Rule 1 is that you have to enjoy it. It’s about how you see yourself connecting to that piece of artwork. Ask yourself, ‘What do I like?

What speaks to me?’ ”

POLINA SCHLOTT

“Don’t discount the benefit that galleries provide in terms of helping artists who are not well-known or comfortable promoting their own work. They provide an opportunity for collectors to be introduced to amazing artists.”

JIM LINDER

“If you choose to buy art in a gallery, you have to understand the gallery has to run a business and support the artists. Arts organizations that have auctions are great venues for people to acquire art, and you can also support the artists and the organization."

MARY LOU BRASEE

“Getting to know artists can be a strategy for acquiring art at reasonable prices. I think the discussion is much easier when you’re working one-on-one with the artist.”

POLINA SCHLOTT

“Evaluate each price on a case-by-case basis. Sometimes there’s a lot of room for negotiation. In other instances it’s inappropriate.”

JIM LINDER

"Forget the investment. Very few collections are financial investments that appreciate.

But the emotional return can be enormous.”

CHARMING THE SENSES Open Space Soirée offers culinary delights and a chance to collect art.

Imagine trees dripping with oysters and a quilt made from charcuterie.

Attendees of KANEKO’s Open Space Soirée on Nov. 11 will have a chance to sample and savor those kinds of delights with food created expressly for the third annual fundraiser by Clayton Chapman, executive chef of the Grey Plume.

The evening, though, is about more than artful cuisine.

Patrons can purchase select works

of art by Sunkoo Yuh, Goro Suzuki and the nonprofit’s founder and acclaimed ceramist Jun Kaneko.

“We call them ‘rare opportunities,’ ” says executive director Chris Hochstetler of the 25 to 30 pieces on offer. “The artists are very established. We’re excited about what we can offer and what we can bring to collectors.”

Additionally included in the event is a sneak peek of “From the Collection:

Passion and Obsession,” a 7-month rotating exhibition that features between 100 and 125 works.

“There are some very early works by Jun that have never been on exhibit,” Chris says. “It gives an idea of his progression from a very young artist to an established one. You see those transitions and his evolution.”

For event details and reservations, visit thekaneko.org

inspiredlivingomaha.com 55

PROFILE

Campfires, fly rods and waders take minds off cancer, strengthen the sisterhood STORY + PHOTOGRAPHY JOLENE McHUGH

I

watch with delight as 14 women from all corners of the state arrive at The Prairie Club, a posh golf resort near Valentine, in north-central Nebraska. They’re here for a 2½-day retreat, and their eyes are lighting up as they survey the upscale accommodations.

Each has earned her stay, either as a breast cancer survivor or as a patient in the throes of treatment.

Each knows the fear of diagnosis, the pain of surgeries, the discomforts of chemo-

56 NOVEMBER/DECEMBER 2016

therapy and radiation and the struggles of side effects like lymphedema, weight gain and low self-esteem.

Daily life can be beyond frustrating.

Yet, to the casual observer, many appear perfectly fine, even normal.

Their biggest, most consuming, almost unbearable struggle is the constant, unrelenting fear of recurrence. And death.

I should know. I’m part of the sisterhood.

Each October, a new group of breast cancer warriors arrives here for a fly-fishing weekend offered by Casting for Recovery,

a national organization founded in 1996 by a breast cancer reconstructive surgeon and a professional fly fisher.

The program takes women out of the confines of their clinical settings and deep into nature, where they can relax, share breast cancer experiences and learn how to fly fish.

Casting for Recovery annually hosts 42 retreats nationwide for nearly 600 women selected through a lottery process. More than 1,600 psychosocial professionals, flyfishing instructors and alumnae volunteer their time and talent to the cause.

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Linda Lovgren, president of Lovgren Marketing Group in Omaha, founded the Nebraska chapter in 2011, prompted by her own experience with breast cancer. “Everyone deals with life events in their own way," she says. "Being outdoors and fly fishing were two positive experiences I could share with other women to help them realize their own resilience and to give them confidence and strength. The Nebraska team is remarkable, and each member is dedicated to supporting the women who attend the retreats.�

While the women come for rest and relaxation, sleeping in isn’t an option. A sunrise walk takes the group across the golfing green and up a canyon to the Snake River. The beauty of the region catches most by surprise.

The day is filled with lessons in tying tippit (the end of the line on a fly rod), tying on flies and casting.

While fly-fishing basics may sound simple, in reality they’re quite complex. Just learning to cast can be frustrating, especially when time is short. There’s the quick flick of the wrist and graceful extension of the arm to propel the almost invisible fishing line back and forth. There’s the challenge of making the perfect, elegant cast and mastering the subtle, almost Zen-like technique of landing a hand-tied fly gently on the lawn – and pulling it off again in a split second.

The weekend’s guests gamely meet the challenge, gaining confidence with each cast of the rod.

Late in the afternoon, each woman has a chance to talk one-on-one with the medical staff about her unique cancer challenges.

Dinner is a gala affair, filled with excited chatter about the day’s lessons and giddy anticipation of the next day’s fishing adventure.

At the outset of the retreat, each woman receives two gleaming, polished river stones: one symbolizing the good aspects of her life, the other representing the difficult ones.

On fishing day, participants are invited to share what each stone means to them during a sunrise service. They can choose to keep both stones or toss the one symbolizing their troubles into the river. Most do the latter, in a hopeful gesture of quiet strength.

Fishing gear on and group photo taken, the women pile into a bus bound for the Snake Falls Sportsmen’s Club, a nonprofit organization that provides access to the river.

At least one experienced fly fisher, usually a volunteer with CfR, is paired with a guest. These guides take their charges to the best spots on the river, the fishing holes where trout lie deep. They help the new anglers as much – or as little – as requested, and by day’s end, a bond inevitably has formed.

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“I didn’t really know what to expect,” says Roberta Courter, a 20-year breast cancer survivor from Omaha.

“My favorite uncle was a fly fisherman, and when I had this opportunity, I just kept thinking of him and smiling. I loved having my own river guide. He was so informative, kind and determined that I would catch some fish.”

Small groups head for different locations on the river. Some women fish the flat areas of the river.

Others scale an arduous canyon wall to fish close to the falls.

“We kept trying new spots, going up narrow trails and then down again in all my gear,” recounts Roberta. “At the river we climbed over branches and then went under big limbs, and I kept getting my boots stuck in the mud. Then we waded out in the middle of the river, and it was amazing. The sights alone were breathtaking.”

The river is sparkling and pristine, set amid towering sandstone bluffs. Fall, with its brilliant, fiery colors, is in full glory as our group makes fast casts, sometimes snagging a bush but almost always landing on the spot where a guide’s trained eyes have spied a gleaming trout. Cast and pull back, cast again, pull back. Cast yet again. The lulling hum of the fishing line arcing gracefully overhead fills the air. It’s a soothing, meditative tempo.

No one really cares if they land a fish. But if they do, the achievement will be documented in a picture that’s worth 1,000 words – maybe more.

The combination of stepping from their comfort zone, hip waders and all, along with the accomplishment of reaching the river and casting a fly rod is a deeply moving experience for these breast cancer warriors.

Time on the river ends too quickly. We head back to The Prairie Club for lunch with the guides and an awards ceremony.

Laughter, hugs and tears are exchanged along with email addresses as the women return to their daily lives. Their prize catch: a peaceful state of mind and a better understanding of themselves and their disease.

The author lives in Omaha and is a former photo imaging specialist with the Omaha World-Herald. She was diagnosed with breast cancer in 2007 and won the Casting for Recovery lottery in 2012. She's the group's official photographer.

58 NOVEMBER/DECEMBER 2016

ABOUT CASTING FOR RECOVERY The weekend retreat is free to participants, who need no flyfishing experience and are selected through a lottery process.

To learn more, apply or donate, visit castingforrecovery.org.

inspiredlivingomaha.com  59

DESTINATION

MY VISION

The few activities I planned would be free or low cost. We’d splurge on lodging, so our daughters, ages 4, 7 and 9, would have the space to spread out and relax.

PUERTO RICO 101

Puerto Rico is a U.S. territory and its currency is the U.S. dollar. Spanish and English are the official languages, and many people speak English. The capital is San Juan, located on the northeast coast.

The temperature doesn’t fluctuate much among seasons, with the average high in the 80s year-round.

Tropical getaway satisfies yen for ‘authentic’ STORY + PHOTOGRAPHY MELISSA MATCZAK

I

wanted to take my family somewhere tropical this year, but I was torn. Did I want the ease of booking an all-inclusive Mexican vacation? Or did I want the adventure – and control – of planning a Caribbean getaway myself?

I didn’t like the idea of spending a week at one sprawling resort, taking a shuttle to get from one pool to another. I wanted something more personal and authentic.

So I pieced together a five-day Puerto Rican vacation. I would have to plan every detail, but we wouldn’t have to fuss with passports or a special cell phone plan. Plus, we’d experience the history of the place. We could walk the blue cobblestone streets of Old San Juan and climb a centuries-old fort.

I booked two resorts with wildly different vibes: an historic five-star hotel in a bustling San Juan neighborhood and a secluded, private golf club on the rugged northwestern coast.

WHEN TO GO

We went in late April, the “shoulder season,” or time in between the costly winter season and the summer/fall hurricane season. A winter vacation didn’t work for our schedule, and booking in April can mean cheaper lodging rates. A weeknight stay at the golf resort in April, for example, runs $100 less per night than in January.

HOW TO GET THERE

Flying from Omaha to San Juan via Atlanta on Delta Air Lines was a breeze ($420 per person roundtrip and only a three-hour flight from Atlanta). We rented a car – a must – at the airport, which cost about $300, not including gas. Traffic in San Juan can be thick and the drivers a little crazy.

HOW TO PACK

Take swimsuits, cover-ups, light tops and shorts. I packed dresses for going out, but we were so tired by early evening that we often ordered room service or pizza.

We did not pack sunscreen, bug spray or beach toys. Walgreens and CVS were a few blocks from our San Juan Hotel, as was Starbucks. Walmart was just a 10-minute drive from the golf resort.

60 NOVEMBER/DECEMBER 2016

WHERE TO STAY

We paid about $500 per night, including taxes and fees. Neither resort was all-inclusive. You can find decent chain hotels for $100-$250 cheaper in San Juan, depending on location and amenities. I was worried a bit about the Zika virus before the trip, but we barely noticed any mosquitoes at either property.

CONDADO VANDERBILT

This 1919 hotel in the trendy Condado neighborhood was recently gutted and restored. It was within walking distance of shops and restaurants, including Pinky’s, a small, but cheap and yummy breakfast spot. I felt safe walking at night or going for a morning run.

I booked an 815 square-foot one-bedroom suite with two balconies. The room also came with a butler – yes, a butler – who delivered complimentary warm chocolate chip cookies and milk at bedtime.

The hotel has a main pool, an infinity pool and an adult pool. The main pool buzzed with a DJ, waterfall and waiters delivering Piña Coladas for adults, and chicken tenders for the kids. At the adjacent beach, the Vanderbilt provided chairs and towels for guests. The water was rough. But the girls had fun “riding” the waves while their nervous mother looked on.

ROYAL ISABELLA

There was no DJ at this resort pool. Nor people. And that was the beauty of Royal Isabella. From San Juan, we drove about 70 miles west, turned off the highway and wound our way to a gated property overlooking the Atlantic Ocean. We handed over our car keys, and a solar-powered golf cart whisked us away to casita No. 14, tucked into a terraced landscape of lush vegetation and waterfalls.

Only seven of the 20 casitas, or little houses, were occupied during our weekday stay. My kids had the main pool to themselves. Not that we needed a pool. Each casita has a plunge pool (basically, a hot-tub-sized pool).

My husband played the 18-hole links-style course, complete with an ocean view and iguanas. He was wise to bring lots of golf balls. Shots were intimidating, he said: “If you’re too short, you’re in the ocean; if you’re too long, you’re in the ocean.” (continued on page 63) 8 7 2 5 C ount r ysi de Pl aza 4 0 2 .3 1 5 .9 6 2 0 paperki tes h op.co m

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62 NOVEMBER/DECEMBER 2016

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A 15-minute walk downhill took us to Royal Isabella’s private beach. It’s not suitable for swimming, but the kids liked building a “bridge” out of tree branches and rotting coconuts. It was so desolate, my husband kept saying “I feel like we’re on an episode of ‘Survivor.’”

F I N D Y O U R I N S P I R AT I O N .

WHAT TO EXPLORE

Old Town: We spent a few hours exploring San Juan’s pastel-colored Old Town. Streets are narrow, so park in a lot just outside the area, which has plenty of American outlet stores because of docking cruise ships. We found a park with a playground and a farmer’s market. The girls bought a handmade mermaid doll, a wooden turtle necklace and a crocheted purse. A stop at Señor Paleta’s, a popsicle shop serving every flavor from mojito to hazelnut, kept everyone happy.

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Castillo San Felipe del Morro: During our Old Town walk, we hiked up to this fort, which is part of the San Juan National Historic Site. Construction of the six-level fortress started in the 1500s.

El Yunque: This is the only tropical rainforest in the U.S. National Forest system. We planned a half-day to drive, hike and splash in waterfalls. But when we arrived, it was closing for the day because of a drowning. Lesson learned: Call ahead.

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WHAT TO DRINK AND EAT

• Coconut water from a coconut. I lugged one back from a farmer’s market next to the Vanderbilt.

• Coconut and mango flavored iced treats on the beach from an ice cream cart.

• Café con leche, a Puerto Rican-style latte.

• Monfongo, fried plaintains mashed with garlic in a mortar with a pestle, a signature Puerto Rican dish. I ordered monfongo at Royal Isabella restaurant, which also serves local snapper, coconut risotto and produce from its organic garden.

WHAT I’D DO DIFFERENTLY

• Stock up at the grocery store. The kids just wanted to swim, not sit at restaurants, so we ended up ordering pricey room service.

• Stay an extra day or two. Once we got into the groove of island life, it was time to leave. Another day would have provided time to explore the west coast’s surfing communities near Isabella.

But maybe, now that I’ve done the planning legwork, we’ll return.

Sarah Maier

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END NOTE

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