Issuu

60PLUS // OPENER

our food issue, I wanted to share a recipe that has been passed down through generations of my family. INCE THIS IS

I remember Grandmother Johnson (my mother’s mother) coming for long summer and Christmastime visits. Her parents, Grandfather Johnson, and his parents were all born in Sweden. But Grandmother Johnson was born in Clay County, Nebraska. She was an exceptional seamstress. Grandmother Johnson would sew beautiful dresses for my two sisters and me. It was from her that I learned to love fashion and style. She was also a great cook. Although she had some recipes I wasn’t fond of—such as lutefisk (made from aged stockfish or dried/salted whitefish soaked in lye)—she always made Swedish pancakes for breakfast during her visits. They were easy to prepare, and she taught us how to make them as children. SWEDISH PANCAKES Ingredients: 4 eggs 1 tablespoon sugar 2 cups milk 2 tablespoons butter 1/2 cup flour 1 pinch salt Instructions: 1. Preheat skillet to medium heat. 2. In a large bowl, beat eggs with wire whisk. 3. Mix in milk, flour, sugar, salt, and melted butter. 4. Pour thin layer on skillet and spread to edges. 5. Cook until top appears dry. 6. Cut into two or four sections and flip with spatula. 7. Cook for another two minutes (or until golden brown). 8. Roll up each pancake and serve with fresh fruit or butter and syrup. At Christmas, she made pretty and delicious decorated sugar cookies, gingerbread men, snowballs (a Swedish heirloom cookie), Swedish meatballs, and lutefisk. But pancakes are the sort of dish that goes well with any breakfast occasion. Maybe I’ll make some pancakes for the Fourth of July. Happy Independence Day!

Contributing Editor

Donna Shonkwiler JULY/AUGUST 2018 • 60PLUS

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ACTIVE LIVING // STORY BY TAMSEN BUTLER PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY DEREK JOY

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“YOUR BODY TELLS YOU WHAT IT NEEDS. YOU HAVE TO LISTEN TO YOUR BODY.”

HEF PAUL BRAUNSCHWEILER

of Brushi started cooking when he was 6 years old, living in Switzerland with his family.

Although Braunschweiler claims he wasn’t “sporty” growing up, he did enjoy participating in track up until he enrolled in culinary school and became too busy for extracurricular activities. Now an official Ironman with three completed Ironman triathlons under his belt and numerous other races to his credit, Braunschweiler admits that “being in tune” with his body’s dietary needs has helped his race performance.

Paul Braunschweiler

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“Your body tells you what it needs,” he says. “You have to listen to your body.” He doesn’t follow a strict protocol when it comes to his day-to-day eating, nor does he switch things up pre- or post-race. What he eats largely depends on what he feels like eating. Luckily for Braunschweiler, he has the well-stocked kitchen at Brushi at his disposal. “I can eat what I want. I can just walk around and open the fridge,” he says, gesturing toward the busy Brushi kitchen. Though many racers swear by “carb-loading” right before a race, Braunschweiler sticks with what his body craves. “I eat what I want; I don’t change my diet at race time a lot.” When asked what a typical day-before-a-race meal might look like for him, he replies, “We get fresh fish from Hawaii every week, so that’s what I’d eat. I eat a lot of salmon.” As for his pre-race nourishment, “I don’t eat a lot before a race—maybe a sports drink and a banana.” Post-race, his go-to meal is “a big bowl of salad with lots of marinated salmon and cucumbers and avocados.” He says his body does crave protein after a race, so if he doesn’t feel like salmon he might have some beef or other meat protein. Does eating whatever he wants work for Braunschweiler as an athlete? Yes—although his penchant for fresh, nutrient-rich food likely helps. Giving in to cravings won’t work for all racers. But it works for Braunschweiler because he enjoys healthy foods and occasionally allows for splurges so he doesn’t feel deprived. “Allow yourself to splurge a little bit,” he advises fellow racers. “We can do this because we are so active.” He wasn’t always so active. It wasn’t until after his divorce that he delved into the racing world. “I needed to do something for myself after my divorce,” he says. “I saw people rollerblading and running at Lake Zorinsky, and I decided to start running again. I signed up for the Des Moines Marathon and liked it—I did pretty well even though it’s a little hilly.”

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Braunschweiler has progressed from “doing pretty well” to consistently winning in his age division at every race in which he competes. At nearly 67 years old, he’s diversified his racing because “marathons are hard on the body.” Triathlons are his race of choice nowadays. His advice to other racers is, “You have to make time to train. You can achieve so much with your will.”

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JULY/AUGUST 2018 • 60PLUS

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Don Hilpipre // 96 //

60PLUS â€¢ JULY/AUGUST 2018

ROUTINES // STORY BY TYLER SCHUSTER // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY DEREK JOY

Grill is paradise for burger-lovers. So, it should come as no surprise that the Bellevue eatery’s most loyal regular has been eating at Stella’s for more than 60 years.

He became a twice-a-day regular 10 years ago, upon moving into Harmony Court Retirement Apartments in Bellevue. Since then, he’s rarely missed the chance to sip a cold beer, nibble on a burger, and keep employees company.

TELLA’S BAR &

It’s not just any burger joint. On one wall there is the Wall of Fame, covered with photos of the rare conquerors of Stella’s signature food challenge, “The Stellanator” (a 4.75-pound burger stacked with six patties, six eggs, 12 pieces of bacon, peanut butter, and a host of other toppings all pinned between buns with a skewer). And of course, there is also the Wall of Shame for those unable to complete the monstrous burger with a side of fries within 45 minutes.

“He comes in normally twice a day,” says Stella’s co-owner, Pam Francois (the greatgreat-niece of the original Stella). “In the afternoons, he orders two Budweisers, gets hugs from all the girls, and then gets handshakes from all the guys.” If for some reason the loyal customer doesn’t show up, Stella’s staff will call him or check with his assisted living facility to make sure everything is OK.

Confronted with the burger joint’s legendary reputation, a newcomer could easily overlook another of the restaurant’s famous staples— an elderly gentleman perched on the same black barstool day after day. His name is Don Hilpipre, better known as Stella’s most loyal customer.

Overall, Hilpipre estimates he has eaten just about everything on the menu. He enjoys the burgers, chicken strips, and even the chili, but acknowledges that he does have a regular order: one Stella Staple Burger, no bun. But he has never tried the Stellanator challenge. Hilpipre says he doesn’t want to lose, and he knows he can’t eat that much.

Often wearing a baseball cap with statements like “U.S. Navy Retired,” the 92-year-old Hilpipre returns to the restaurant like clockwork—usually around midday, then again in late afternoon. Stella’s place in his daily routine has remained unchanged for a decade. “I’ve been coming up here every day for about 10 years now,” Hilpipre says, beaming with pride. “But I first came here around 1953. I remember Stella [aka Estelle Francois Sullivan Tobler, the restaurant’s original owner] making her hamburgers. Really, just the oldtimers can say that.” Hilpipre, a native of Minnesota, discovered his love for burgers and the city of Omaha after moving here in the mid-1950s. Before his move to “The Beef State,” Hilpipre proudly served six years in the U.S. Navy and then went looking for his next adventure. His search for adventure led to the state of Nebraska. He worked as a postman in South Omaha for 28 years and treated himself to an occasional burger during his lunch breaks. That’s how his bond with Stella’s was born.

While he’s quick to admit he loves the food, that isn’t the only thing that keeps him coming back. “I love everything here, but especially the girls,” he says with a grin. “They like me and I like them. I’ve got to give every one of them a hug before I leave.”

For Hilpipre and those associated with the restaurant, being at Stella’s is as much about the food as it is about the family atmosphere. Overall, Hilpipre is just as much a part of Stella’s as the grease on the grill. “He’s part of the family,” Francois says. “He’s a reminder that you have to sometimes slow down and be that special person in someone’s life.” Visit stellasbarandgrill.com for more information about the restaurant.

JULY/AUGUST 2018 • 60PLUS

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CURIOSITY // STORY BY SANDRA MARTIN // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY DEREK JOY

prons Through the

ges

From Fig Leaves to Modern Domesticity

King James Version of the Bible, the use of aprons dates back to Adam and Eve: CCORDING TO THE

“And the eyes of them both were opened, and they knew that they were naked; and they sewed fig leaves together and made themselves aprons,” Genesis 3:7. That original apron made of fig leaves may be the only apron that isn’t represented in Donna Shonkwiler’s vintage collection. “I started collecting aprons because they take me back to my childhood days, when my mother and sisters and I wore them to do our chores together,” Shonkwiler recalls. The apron collector lives in the Florence area but grew up in rural Brazil. Her missionary parents were poor (they had to clear the land to build their house, which had no indoor plumbing or electricity). Nevertheless, she has fond memories of those days. “It was a happy time for me, when life was simple,” Shonkwiler says Shonkwiler’s vast collection of aprons—most of which are carefully ironed and hanging on clothes racks—represents various time periods, locations, ethnic groups, and purposes. Included are aprons with names of states and countries. Some are indicative of particular cultures. Others are made for specific purposes. She has sturdy cotton aprons with pockets for crafts or gardening, as well as delicate and frilly aprons worn by the lady of the house for special occasions. Many of her aprons have elaborate embroidery, crochet, rickrack, lace, appliqué, and/or cross-stitching. Some have ladies’ hankies sewn onto them.

“ We used aprons

to collect eggs from the chicken coops and vegetables from the garden, in addition to drying a child’s tears and wiping a perspiring brow. ” “Aprons were a form of art that reflected a woman’s talent,” she explains, “each limited only by her imagination.” According to Shonkwiler, aprons had many uses beyond protecting clothes while cooking. “We used aprons to collect eggs from the chicken coops and vegetables from the garden,” she says, “in addition to drying a child’s tears and wiping a perspiring brow.” Also, some were made with extra padding at the edges so they could double as hot pads. “Most grandmas and moms were seamstresses out of necessity, and passed down their talents to their children at an early age.” Although primarily consisting of women’s aprons, her collection does include some barbecue aprons for men.

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Shonkwiler’s 35 years of collecting has resulted in “probably” 400 aprons, mostly all handmade, and amazingly, no two alike. She has cultivated the collection through flea markets, garage sales, and thrift stores. A few of them date to the early 1900s. Her favorite apron holds special meaning, as it was made by her mother. The eyelet full apron (meaning it includes a front bib) was sewn especially for Shonkwiler. Shonkwiler’s unique collection has never been on display...until now. An exhibit of her aprons kicked off the annual Florence Days celebration on May 12. Family Ties: Art of the Apron will remain on display (with some of the aprons available for sale) at the Florence Mill ArtLoft through July 15. The eyelet apron, a cherished memento normally tucked safely away in a cedar chest, is part of the display. After a 47-year career as a respiratory therapist, Shonkwiler is enjoying her retirement. “I’ve loved collecting aprons all these years,” she says. “Now it’s time to share my collection with others, so they can enjoy them, too.” Visit the Florence Mill on Facebook at @theflorencemill for more information.

The old City Market (bottom right) predated the 25-year-old Omaha Farmers Market downtown.

T’S 8:30 A.M. and shoppers are stand-

ing by the Ed Welchert Produce stall in Aksarben Village on any given Sunday in the summer. The Omaha Farmers Market won’t open for another 30 minutes, giving Donna and Ed Welchert (and their team of employees) precious minutes to finish setting up the stand. At 9 a.m., it’s time to sell. The Welcherts have been a staple of the Omaha Farmers Market since it began downtown 25 years ago. The locations and days of the week have changed—and the crowds have grown—as the market gradually evolved into a refined citywide network of markets with corporate sponsors. ***** Omaha Farmers Market began in 1994 with a small group of vendors in the Old Market. At the time, Ed Welchert had been farming land north of Omaha with his family for decades, selling his produce wholesale direct to stores like Foodway and Baker’s. When the Welcherts heard about the concept of an outdoor bazaar starting in the Old Market, they figured they ought to check it out. Not knowing what to expect, they sent one employee with a card table and a couple of wicker baskets full of produce. It fit in one pickup truck.

“It was a slow start,” remembers Donna, recalling how their employee brought almost all of the produce back to the farm that day. “The people started coming, and kept coming, and kept coming,” Donna says. Her husband estimates it was a good 10 years before things really picked up, and when they did, it just jumped in attendance, he says. Kent Cisar, an Omaha native, started shopping at the Omaha Farmers Market around that time. “I loved the vibe of the market back then,” he recalls. “I think the early days of the market for me was shopping with friends who were committed to buying local, high-quality items.” It wasn’t the first time farmers sold their goods in the Old Market. Agrarians originally sold fruits and vegetables wholesale to restaurants and grocery stores at the City Market. It was a bustling trade in the 1880s, but the growth of grocery store warehouses ended the market in 1964. Ed vaguely recalls traveling with his father, Ray Welchert, to the City Market. Ray was a vendor there, as was Ed’s grandfather.

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“I loved the vibe of the market back then,” Cisar recalls. “I think the early days of the market for me was shopping with friends who were committed to buying local, highquality items.”

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In time, the third generation of Welcherts saw their stand grow along with the Omaha Farmers Market. The Welcherts eventually needed to bring three trucks for equipment and produce. As Ed Welchert Produce brought more crops, the Omaha Farmers Market added more vendors and locations. The downtown farmers market has expanded to more than 90 booths. In 2010, the Omaha Farmers Market added a second location, Aksarben Village, on Sundays. The Sunday market now has more than 115 vendor booths. A third, smaller Omaha Farmers Market runs on Wednesdays in July and August at Charles Drew Health Center. Cisar has his favorite vendors. He first bought bacon from North Star Neighbors. When they stopped vending, he discovered Crooked Creek Farms. When they switched to selling only at Aksarben Village, Cisar sought them out there. “The Aksarben Market is now the better market. There’s more vendors, a bit more space, and since it’s centrally located, on nice days it’s jammed, which I like,” Cisar says. “But if you want to get [specific] items, you better get there before 10 a.m., otherwise [they] may be gone. The Downtown Market isn’t as busy with patrons or vendors these days, but it’s still home. I love the Aksarben area and what it’s done for our city, but nothing can replicate the vibe of brick, old buildings and fresh food of the downtown market.” Other local farmers markets not affiliated with the officially branded “Omaha Farmers Market” include the Florence Mill Farmers Market (on Sundays at the Florence Mill), the Benson Farmers Market (normally held on Saturdays, but discontinued in 2018 after the loss of the Benson market location), and the Village Pointe Farmers Market (Saturdays).

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The Welcherts tried to sell at both the Old Market and Aksarben Village locations, but “it about killed us,” Donna says. After 21 years in the Old Market, the Welcherts switched to just Sundays in Aksarben. The Welcherts typically sell green beans and potatoes. In recent years, they began diversifying their offerings as they noticed younger customers’ changing preferences.

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“The younger crowd is more health conscious,” Ed says. Donna noticed the shift in customers, too. The first year they brought kohlrabi, she says just the older customers knew what to do with it. “Over the next two years, you saw this huge shift when younger people came and asked for it.” Count Cisar among the crowd of noveltyseeking shoppers. “I think my favorite days of shopping at the market are when I go down with an open mind and let the items I see do the talking,” Cisar says. “I’m always attracted to things I haven’t seen before, like a unique eggplant, squash, or [other] vegetable, and I like asking the vendor how to use it, how it tastes— and, if I was successful, I tell them about it next week.” Vic Gutman & Associates manages Omaha Farmers Market, which hosts vendors selling fresh produce at the Old Market (Saturdays), Aksarben Village (Sundays), and Charles Drew Health Center (Wednesdays) in the summer, in addition to other specialty markets throughout the year. Visit omahafarmersmarket.com for more information.

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