Omaha Magazine - June 2019 - The Food Issue

NEW CUISINE FOR 2019 // THE CANDYMAN // CAITLIN LITTLE’S DISRUPTIONS // SOUTHEAST ASIA ONE BITE AT A TIME

J U N E 2019 U.S.

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TAB L E of CON T E N T S THE USUAL SUSPECTS 004 From the Editor Where to Eat?

006 Between the Lines 008 Calendar of Events 054 History

The Farmer’s Holiday Association

089 Obviously Omaha

What's the Dill with Fried Pickles?

111 Explore!

114 Instagram 120 Not Funny

Bar-B-Que? BBQ? Barbeque?

A R T S + C U LT U R E 018 Music

Flavortown Mafia

022 Art

Kevin Franz

026 Theater

Robyn Helwig

030 Performance

034

F E AT U R E S

034 050 // 2 //

NEW CUISINE FOR 2019

Omaha Magazine’s List of Can’t Miss Restaurants

SOUTHEAST ASIA ONE BITE AT A TIME Tim Maides’ Tour of Vietnam & Thailand

JUNE 2019

Caitlin Little

GIVING 066 Profile

Dodji Salifou

068 Giving Calendar PE O P L E 056 Taylor Keen

Planting Sacred Seeds

090 Sports

Adam Backora, The Candyman

THE 2018 GRE AT PL AINS J OUR N A LIS M AWA RDS

MAGAZINE OF THE YEAR 60PLUS IN OMAHA

DISCOVER VIDEOS AND ONLINE EXTRAS

NEW CUISINE FOR 2019 // THE CANDYMAN // CAITLIN LITTLE’S DISRUPTIONS // SOUTHEAST ASIA ONE BITE AT A TIME

073 Opener

for select content in this issue.

074 Active Living

The Virtues of Barbecue

J U N E 2019 U.S.

$4.95

078 Feature

Passing Down Czech Recipes

082 Nostalgia

King’s Food Host

086 Health

Type 2 Diabetes

DINING 092 Chef Profile

Kane Adkisson

096 Review

Korea Garden

100 Dining Guide SPECIAL SECTION 115 Welcome to Omaha

A B O U T T HE COV E R

Food Issue

This art piece was created by food stylist Sarah Jane Hunt and photographed by Bill Sitzmann. Pottery sourced from the Object Enthusiast, aka ceramic artist Emily Reinhardt.

The June 2019 edition is our fourth annual food issue.

935 trees have been reforested

due to the printing of our last round of publications.

Learn more at printreleaf.com

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FROM THE EDITOR // LETTER BY DAISY HUTZELL-RODMAN, MANAGING EDITOR

WHERE TO EAT?

ANNUAL FOOD ISSUE BRINGS LOTS OF IDEAS EDITING THE ARTICLES in this issue is making me hungry.

Welcome to Omaha Magazine’s annual food issue. Many of the articles in this issue are certain to stop readers in their tracks. Our main feature, “Where to Eat Now,” is 14 pages of amazing new options to eat around the city. The article was written by noted food writer Sara Locke, who writes about food for several publications around town. We also highlighted a few places that are expanding or revamping, such as Modern Love, who can now feed three times as many people their vegan dishes. Freezing Thai Rolled Ice Cream opened with a bang in 2018, and has fast become a new favorite among ice-cream lovers in Omaha. The new places cover a wide range of restaurants—from Ansel’s Pastrami and Bagels to Taco Co. Taco Thursday at the GI Forum is the place to be. The inclusive restaurant has been around since the late 1950s, and serves those who have served the country as well as the South Omaha community.

Omaha in June means baseball. The sports feature this issue is about someone who certainly gets a workout during baseball season, but not in the way one might expect.

Local baseball fans might not know Adam Backora’s name, but they certainly know his wares. The Candyman walks the stands during each game, selling snow cones and cotton candy to sweet-toothed fans.

Obviously Omaha highlights six different places in Omaha to eat, drink, or play. This month’s Obviously Omaha is a favorite of mine—we spotlight fried pickles, from the unusual idea of fried pickles on a pizza to a treat that many would describe as Obviously Omaha, the spicy fried pickle spears at Dundee Dell. It certainly did not break my heart to go around the city eating this salty, crunchy treat.

Speaking of pickles, Carol “Pickle Barrel” RedWing is also featured in this issue. She is a member of ska band Flavortown Mafia.

This band (whose name is inspired by Guy

Fieri, the “Mayor of Flavortown”), plays fun sets around town that include contests such as “weiner chugging.”

And in another food-related arts and culture article, Caitlin Little tells the story of the Pancake Man, a truly avant-garde piece of performance art. You’ll have to trust us, and read the story.

We bring you a great food review of Korea Gardens. Niz Proskocil ate her way through traditional Korean dishes such as bibimbap and beef bulgogi only to proclaim everything there so delicious she would even be happy with a bowl of white rice and kimchi.

Our profile of Chef Kane Adkisson shows that Omaha’s chef scene is thriving. Adkisson has worked in restaurants from Omaha’s Boiler Room to Michelin-star establishments in Tokyo, but Nebraska food always brings him home.

Not so for Tim Maides, who has spent the last year traveling and working abroad. The Swiss-born Omaha chef detailed his travels in Southeast Asia in an essay featured in this magazine. He and a close friend traveled through Vietnam during their New Year’s festival, then Maides continued his adventure in Thailand.

Food has not always been plentiful in the Midwest. The great Depression of the 1930s saw many people going hungry, and the prices of food depressed to an unsustainable level. The result was the Farmer’s Holiday, held late in the summer of 1932.

While food is plentiful for many of us living in 21st-century America, it is not the case for all. Dodji Salifou is the operations manager of Heartland Hope Mission, and he sees the effects of hunger, and the hope that comes from feeding the hungry, on a daily basis.

Summer, for many, invokes memories of sticky, saucy barbecued ribs and fatty smoked briskets. It certainly does for Lowell Wilhite, a certified master judge with the Kansas City Barbeque Society. Lowell spends his summer JUNE

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2019

tasting and discerning the best barbecue on the region among its aficionados.

Our own Otis Twelve is someone who knows barbecue…or is that barbeque? The KansasCity-raised columnist tackles his loves and loathes of smoked-meat eateries.

Although low-and-slow is the way to think about summertime food, sometimes life dictates going through the fast lane—or rather, the fast-food drive-through lane. King’s Food Host invented the cheese Frenchee, a fast-food item that is dear to many people’s hearts (at least until their cholesterol levels rise too much).

You can find it all in this issue—from cutting-edge to traditional. Yet as much as we are talking about delicious food from incredible restaurants around the city, we also need to be aware of our health. Diabetes rates have been on the rise for several years, particularly among the overweight and elderly.

Nutritionist Meghan McLarney gives us insight on why people get diabetes and how to treat it.

One way to treat the disease is to eat lots of fruits and vegetables, and gardening is a good way to get those fruits and vegetables during the summer (and engage in some physical activity at the same time). Taylor Keen is a member of the Omaha Tribe and has been actively gardening in the traditional Omaha way, inter-planting the “three sisters”—corn, beans, and squash—because these crops can thrive together. His project, Sacred Seeds, focuses on cultivating traditional Native farming methods.

Food brings us together, and this issue always brings the team together in creative ways. This issue was cultivated by editor Doug Meigs. Doug left the company in mid-April to pursue other opportunities, and we wish him well. I hope the issue brings you and your family entertainment and education.

JUNE 2019 VOLUME 37 // ISSUE 3

EDITORIAL Managing Editor

DAISY HUTZELL-RODMAN Senior Editor

TARA SPENCER Editorial Interns

PUMULO KASAJI · KATE SMITH

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Whether it is day or night, inside or out, Joslyn has so much to offer.

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(paid ticketed admission for some exhibitions)

THURSDAYS: Open ‘til 8 pm!

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Open Tuesday–Sunday, 10 am–4 pm.

Just west of downtown Omaha.

Café, Museum shop, and free parking.

2200 Dodge St. | Omaha, NE | (402) 342-3300 | www.joslyn.org JUNE 2019

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Between A LOOK AT FOUR OMAHA MAGAZINE TEAM MEMBERS SARAH HUNT—Food Stylist Sarah Hunt grew up playing in the flight kitchens at Eppley Airfield, where her father worked with the chefs to develop menus for long flights. She has been obsessed with art, color, balance, structure, and food ever since. Hunt graduated from college with a degree in studio art and opera performance, and moved back to Omaha to begin her career. Hunt landed a job on the crew of the Alexander Payne film Election and paid attention to every department and what roles they filled on set. Pick Flick cupcakes opened the door to a career she had no idea existed— foodstyling. She discovered this was a perfect fit and began assisting every stylist possible­— washing dishes, shopping, prepping food, and maintaining their kits. She assisted for 10 years, learned all the tricks of the trade, and has been styling food ever since.

PUMULO KASAJI—Editorial Intern Pumulo Kasaji is a West Coast California girl trying to survive the Midwest. She is in her third year at College of Saint Mary, where she is majoring in English and communications, and minoring in business and creative writing. She hopes to one day work at a publishing firm and maybe write a book. When not in school, she enjoys reading, binge-watching everything there is to watch on Netflix and Hulu, and spending time with her friends. Aside from the occasional nap, she enjoys sharing her opinion on Stuart Little to anyone and everyone who will listen, even when they are not listening.

TIM MAIDES—Contributing Writer Tim Maides is an Omaha, NE based purveyor of food and the soap wizard behind Benson Soap Mill. Born and raised in Switzerland, cooking with his grandma was always one of his fondest memories growing up. He would never call himself a chef, as he has never gone to culinary school. He enjoys working with his hands creatively, whether it is using similar techniques found in a kitchen to produce locally made soap or hosting pop-up dinners with static menus and locations. He has spent the last year and a half cooking seasonally in Germany and traveling around the globe, trying new foods and finding old friends.

KARA SCHWEISS—Contributing Writer Freelance journalist Kara Schweiss began writing for Omaha Publications 21 years ago. She is a Nebraska native and graduate of the University of Nebraska-Omaha’s School of Communication.

Her writing, editing, and project management work for publishers, nonprofit organizations, and commercial entities has spanned many facets of the communications sector, including advertising, marketing, broadcasting, online, and social media. She prefers to work behind the scenes and enjoys the satisfaction of telling a good story or making complex information clear and comprehensible more than seeing her name in bylines and credits.

Schweiss says she’s proud of her professional body of work but maintains that her two sons, Brock (13) and Quinn (10), are her favorite creations.

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JUNE 2019

STARTING JUNE 1

TIMES VARY

JUNE 8

10:30 A.M.

JUNE 9

8 A.M.

MIDWEST PARANORMAL HISTORY TOURS

EVENTS INCLUDE HAUNTED HUMMEL HIKE, CEMETERY GHOST TOURS, SPIRITS OF SARPY, AND SQUATCHIN’ 101 HIKE LOCATIONS VARY

INTRO TO WOODWORKING CLASS BENCH 1441 N. 11TH ST.

FOURTH ANNUAL SWEET CASES CAR & BIKE SHOW (FREE EVENT) MILLARD SOUTH HIGH SCHOOL 14905 Q ST.

JUNE 11

SLINGSHOT DAKOTA

JUNE 14

RATBOYS

JUNE 22

INAUGURAL BACK ALLEY BLUES FESTIVAL

9 P.M.

10 P.M.

2 P.M.

O’LEAVERS PUB 1322 SADDLE CREEK ROAD O’LEAVERS PUB 1322 SADDLE CREEK ROAD

LOVE’S JAZZ AND ART CENTER 2510 N. 24TH ST.

JUNE 25

9 P.M.

HELMS ALEE

O’LEAVERS PUB 1322 SADDLE CREEK ROAD

JUNE 2019

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EVENTS

» Exhibitions « THE ART OF SEATING: 200 YEARS OF AMERICAN DESIGN

Opening June 1 at Joslyn Art Museum, 2200 Dodge St. Pulling this familiar everyday object out from under the desk and dining table, The Art of Seating: 200 Years of American Design surprises visitors with the imaginative style and creativity found in a seemingly humble piece of furniture. Tickets: $10 adults, $5 college students with ID, free for Joslyn members and children 17 and under. 402.342.3300.

—joslyn.org

DEPTH & ACCUMULATION

Through June 2 at Fred Simon Gallery, 1004 Farnam St. Painters Carolyn Albrecht and Jennifer Radil sift through the ebb.and.flow nature of their medium, the self, the stories they create, and the balance of depth and frivolity. Admission: free. 402.595.2122.

—artscouncil.nebraska.gov

GROUP SHOW

June 4-30 at Artist’s Cooperative Gallery, 405 S. 11th St. Multimedia artist Dwayne Adams, glass artist Marcia Joffee Bouska, ceramic artist Tom Quest, and sculptor Pete Wroblewski will present their latest artworks at this show. An opening reception will be held June 7. Admission: free. 402.342.9617.

—artistscoopomaha.com

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JUNE 2019

TYRANNOSAURS: MEET THE FAMILY

Opening June 8 at the Durham Museum, 801 S. 10th St. This multimedia exhibit educates visitors about the newly. revised tyrannosaur family tree and includes more than 10 life.sized dinosaur specimens on display. Admission: $11 adults, $8 seniors (62+), $7 children, free for members and children under 2. 402.444.5071.

—durhammuseum.org

TRADITIONAL MASKS

Opening June 8 at El Museo Latino, 4701 S. 25th St. This exhibition showcases a selection of masks that have been created for use during annual celebrations, festivals, and while performing traditional dances. Admission: free.

402.731.1137.

—elmuseolatino.org

ALISON O’DANIEL’S HEAVY AIR AND LUI SHTINI’S TEMPOS

Through June 15 at Bemis Center for Contemporary Arts, 724 S. 12th St. O’Daniel creates cinema, performances, and visual arts that visualize not having access to sound. Shtini's painting technique uses layers of underpainting and brushstrokes while his drawings are of charcoal and graphite. Admission: free. 402.341.7130.

—bemiscenter.org

NATURE’S COLORFUL THREADS

Through June 17 at Lauritzen Gardens, 100 Bancroft St. This exhibit by the Omaha Weavers and Spinners Guild celebrates how the fibers and dyes found in nature can become works of art. Admission: $10 adults, $5 children, free for members and children under 6. 402.346.4002.

—lauritzengardens.org

PATRIOTIC PERCHES EXHIBIT

Opening June 18 at Lauritzen Gardens, 100 Bancroft St. This exhibit showcases 51 hand-crafted birdhouses made by Richard Yost. The pieces educate visitors about state birds and give a unique combination of art, geography, and horticulture knowledge. Admission: $10 adults, $5 children, free for members and children under 6.

402.346.4002.

—lauritzengardens.org

PORTRAITS BY REAGAN D. PUFALL

Opening June 20 at Lauritzen Gardens, 100 Bancroft St. Reagan D. Pufall, originally from North Dakota, uses his exhibit to challenge the viewer to a staring contest with the mantis. The portraits are up close and personal and show the resemblance between mantis and man. Admission: $10 adults, $5 children, free for members and children under 6. 402.346.4002.

—lauritzengardens.org

AMERICAN DEMOCRACY: A GREAT LEAP OF FAITH

Through June 23 at the Durham Museum, 801 S. 10th St. Th is exhibit explores America’s “of, by, and for the people” government. It features multimedia experiences, immersive design, and artifacts from the Smithsonian and state historical organizations. Admission: $11 adults, $8 seniors (62+), $7 children (3-12). Free for children 2 years and under and members. 402.444.5071.

—durhammuseum.org

BRENT WITTERS

Th rough June 26 at Modern Arts Midtown, 3615 Dodge St. Witters is a mixed.media artist who uses discarded materials to make a social statement on environmentalism and the consumer.based society. Th is show also features artists Barbara Kendrick and William Loveless. Admission: free. 402.502.8737.

—modernartsmidtown.com

I REMEMBER WHEN: AN ORAL HISTORY PROJECT

June 27 at Great Plains Black History Museum, 2505 N. 24th St. Guests can stop by and learn about how to focus on collecting and documenting family history and why it is important. Admission: free. 402.932.7077.

—gpblackhistorymuseum.org

2019 NEBRASKA ARTIST BIENNIAL

Th rough Aug. 5 at Gallery 1516, 1516 Leavenworth St. Th is juried exhibition showcases some of the best Nebraska artists. The show will include drawing, printmaking, painting, photography, sculpture, ceramics/ pottery, multimedia/other, student art, and 3D art.

Admission: free. 402.305.1510.

—gallery1516.org

» Stage Performances « COMEDY AFTER DARK

June 1 at The Backline Comedy Theatre, 1618 Harney St. Th is night of dirty comedy and adult stand up is for those age 21-plus and shamefully immature. The event recurs on the first Saturday of each month. Admission: $5. 402.720.7670.

—backlinecomedy.com.seatengine.com

DIANE COFFEE

June 2 at the Slowdown, 729 N. 14th St. Diane Coffee’s music is characterized by intense instrumentation and lyricism with hints of psychedelic, funk, and doo. wop. 8 p.m. Tickets: $12 advanced, $15 day of show.

402.345.7569.

—theslowdown.com

THE BLUES OF KNOWING WHY

June 2-16 at Union for Contemporary Arts, 2423 N. 24th St. Th is new play centers around 14-year-old Vivian Strong, who, on June 26, 1969, was killed by an Omaha Police officer. Her death divided a community and created a fracture that has never been resolved.

Times vary. 402.933.3161.

—u.ca.com

DAN CUMMINS

June 7-8 at the FunnyBone Comedy Club & Restaurant, 17305 Davenport St. Cummins’ unusual observations and unique autobiographical stand.up have earned him spots on The Tonight Show, Conan, and many other late-night programs. 7:30 p.m. and 9:45 p.m. Tickets: $20-$50. 402.493.8036.

—omaha.funnybone.com

MATILDA: THE MUSICAL

June 7-30 at The Rose Theater, 2001 Farnam St. Matilda is a youngster with an extraordinary imagination who learns to claim her destiny. The show is fi lled with high-energy dance numbers. Times vary. Tickets: $24.50-$29.50. 402.345.4849.

—rosetheater.org

LESLIE ODOM JR.

June 8-9 at the Holland Performing Arts Center, 1200 Douglas St. Known for originating the role of Aaron Burr in Broadway’s smash hit Hamilton, Odom joins the Omaha Symphony for two performances. Times vary. Tickets: $19-$89. 402.345.0606.

—ticketomaha.com

» Concerts «

BROAD PERSPECTIVE IMPROV SHOW

June 13 at Th e Backline Comedy Th eatre, 1618 Harney St. Broad Perspective is a comedy show made for women, by women. The theater invites all women, female-identifying, and gender-queer folks to these two “dude-less” comedy shows. 8 p.m. Admission: $5.

402.720.7670.

—backlinecomedy.com.seatengine.com

FREE CONCERTS

Th is summer, local parks and other spaces will offer an eclectic array of live music, including rock, R&B, blues, jazz, and country from local musicians. These concert series, offered in some of Omaha’s most vibrant areas, will provide a fun night out.

• Music and Memories (Shadow Lake Towne Center, 72nd Street and Highway 370): 6:30 p.m. Fridays • Music and Movies (La Vista Public Library, 9110 Giles Road): 7 p.m. June 7, July 19, and Aug. 9.

• Music in the Park (Bayliss Park, 100 Pearl St., Council Bluff s): Wednesdays starting June 12 • Music in the Park (Washington Park, 20th and Franklin streets, Bellevue): 7 p.m. Thursdays • Rockbrook Village (108th and Center streets): 7 p.m. Fridays • Saturdays @ Stinson (Stinson Park, 2285 S. 67th St. ): 7 p.m. Saturdays • Vibes (Village Pointe 17305 Davenport St.): 6:30 p.m. Thursdays

TARA VAUGHAN’S SHE ROCKS

June 13-30 at the Howard Drew Theatre of Omaha Community Playhouse, 6915 Cass St. Backed by an all-star band, Vaughan presents an evening of classic rock with a focus on female artists and songwriters of the 1960s to the 1980s. Thursdays-Saturdays 7:30 p.m., Sundays 2 p.m. Tickets: $30. 402.345.0606.

—omahaplayhouse.com

LATE NIGHT AT THE BACKLINE

June 13 at Th e Backline Comedy Th eatre, 1618 Harney St. Host Cameron Logsdon presents this monthly night of local comedy and musical talent at the Backline. 10 p.m. Tickets: $8. 402.720.7670.

—backlinecomedy.com.seatengine.com

THE WOODSMAN

Th rough June 16 at Bluebarn Theatre, 1106 10th St. A re-imagined tale about the origin of L. Frank Baum’s The Tin Woodman of Oz, The Woodsman gives the darkly beautiful, haunting, and heart-breaking story a new life through music, storytelling, and puppetry. 7:30 p.m. Thursday-Saturdays, 2 p.m. or 6 p.m.

Sundays. Tickets: $35 general admission, $30 seniors (age 65+). 402.345.1576.

—bluebarn.org

SHAKESPEARE ON THE GREEN: ALL’S WELL THAT ENDS WELL

June 20-23 at Elmwood Park, 411.1/2 N. Elmwood Road. Juno’s Swans’ all-female performance will dive into a world of mistruths, betrayal, and deceit, born of one woman’s obsessive love. Times vary. Admission: free. 402.280.2391.

—nebraskashakespeare.com

SHAKESPEARE ON THE GREEN: HAMLET

June 27-30 at Elmwood Park, 411.1/2 N. Elmwood Road. A young man returns home from school abroad to attend the funeral of his father. Soon after, he finds himself at the wedding of his mother and uncle. Shakespeare’s most popular tragedy journeys through a deep and painful inspection of humanity and mortality.

Times vary. Admission: free. 402.280.2391.

—nebraskashakespeare.com

MOZART & MAHLER

June

1

June 1 at Holland Performing Arts Center, 1200 Douglas St. The Omaha Symphony will perform Mozart’s "Symphony No. 25" and Mahler’s "The Song of the Earth." The performance features soloists Michelle DeYoung and Issachah Savage. 7:30 p.m.

Tickets: $19-72. 402.345.0606.

—omahasymphony.org

THE STRUMBELLAS

June 8 at the Slowdown, 729 N. 14th St. The group known for dark, introspective music recently released an album of punching backbeats and positive lyrics.

Listeners can expect both types of songs at this show. 8 p.m. Tickets: $25. 402.345.7569.

—theslowdown.com

IT DON’T MEAN A THING… MUSIC OF THE SWING ERA

June 9 at First Central Congregational Church, 421 S. 36th St. The Master Singers, an Omaha a cappella group, presents an energetic and upbeat evening of swing music. 6 p.m. Admission: $15 adults, $12 students and seniors, free for children 12 and under. 402.937.1764.

—mastersingersomaha.com

TEMPO OF TWILIGHT

Tuesday evenings starting June 11 at Lauritzen Gardens, 100 Bancroft St. This is an outdoor concert series that brings local entertainment to the garden, perfectly blending music and nature. Bring chairs, food, and the family for a night of fun. 6-8 p.m. Admission: included in garden admission, which is $10 adults, $5 children, free for members and children under 6. 402.346.4002.

—lauritzengardens.org

THE RECORD COMPANY

June 11 at The Waiting Room Lounge, 6212 Maple St. Th is Grammy-nominated band from L.A. is known for their song “Off The Ground,” from their 2016 album Give It Back To You. 8 p.m. Tickets: $20 advanced, $25 day of show. 402.884.5353.

—waitingroomlounge.com JUNE 2019

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OMAHA MAGAZINE | CALENDAR

OMAHA MAGAZINE | EVENTS CALENDAR

COHEED AND CAMBRIA

June 13 at Stir Cove, One Harrah’s Blvd. Coheed and Cambria, Mastodon, and Every Time I Die will come to Stir Cove with their full rock sound. Tickets: $43-$65. 712.329.6000.

—caesars.com/harrahs.council.bluff s/shows

THE RHYTHM OF CHANGE

Omaha’s Largest Mineral and Fossil Store

June 15 at the Holland Performing Arts Center, 1200 Douglas St. Nebraska’s largest LGBTQ arts organization, the River City Mixed Chorus, will celebrate their 35th season with the music of Elton John, Freddie Mercury, Judy Garland, Dolly Parton, and more. 7 p.m.

Tickets: $15-$30. 402.345.0606.

—ticketomaha.com

HARVEY BRINDELL AND THE TABLEROCKERS

Great things for the whole family, and mom too!

Conveniently located just off the interstate 8487 Frederick Street | customgemsomaha.com | 402-397-9606

June 15-16 at Havana Garage, 1008 Howard St. These blues artists from Portland are coming for two nights. On Friday night they will welcome national blues performer Mitch Kashmir from Santa Barbara, California. 8 p.m. Admission: free. 402.614.3800.

—thehavanagarage.com

PAA KOW

June 19 at Reverb Lounge, 6121 Military Ave. Ghana. born drummer and composer Paa Kow uses a custom, traditionally inspired Ghanaian drum set to share his Afro.Fusion sound with the audience. Paa Kow blends rhythm and artistry from his home with jazz and African roots. 8 p.m. Tickets: $15 advanced, $20 day of show.

402.884.5707.

—reverblounge.com

ZYDECO FESTIVAL

June 22 at Turner Park at Midtown Crossing, 31st Avenue and Farnam Street. Th is regional music festival will feature artists from southwest Louisiana: Keith Frank, Chubby Carrier, and the Prairie Gators.

The public is encouraged to bring blankets and chairs.

Cajun and creole favorites, including alligator on a stick, boiled crawfish, and jambalaya, will be available. 3 p.m.

Admission: free. 402.557.6006.

—midtowncrossing.com

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JUNE 2019

OMAHA MAGAZINE | EVENTS CALENDAR

TRAIN AND GOO GOO DOLLS

June 25 at Stir Cove, One Harrahs Blvd. These two 1990s alt.rock bands are joining forces this summer.

Train is known for “Drops of Jupiter,” and the Goo Goo Dolls are known for “Iris.” 7 p.m. Tickets: $62-$128.

712.329.6000.

—caesers.com/harrahs

CHRIS YOUNG

BENSON BEER FEST

June 29 at Stir Cove, One Harrahs Blvd. Th is Grand Ole Opry member has been nominated for his songs “Gettin’ You Home” and “Think of You.” 8 p.m. Tickets: $59-$87.75. 712.329.6000.

—caesers.com/harrahs

June 1 in Benson, 60th and Maple streets. Th is beer-lover’s festival hosts hundreds of breweries, local food vendors, raffles, giveaways, and music. 3-7 p.m.

Tickets: $35.00 advance, $40 day of event, $45 early entry VIP tickets.

—bensonbeerfest.com

RHETT & LINK: LIVE IN CONCERT

CASTLEPALOOZA

June 29 at the Holland Performing Arts Center, 1200 Douglas St. Th is duo, the host couple of the podcast “Good Mythical Morning,” will perform their comedic music. 8 p.m. Tickets: $40.$240. 402.345.0606.

—ticketomaha.com

June 1 at Joslyn Castle, 3902 Davenport St. The community is invited to come to an evening of fun on the grounds of the castle. Th is festival features local music, educational activities, vendors, food trucks, and craft beers. 3-9 p.m. Admission: free. 402.595.2199.

—joslyncastle.com

» Family & More «

OMAHA POTTER FAIRE

FARMER’S MARKET

June 1-2 at Bellevue Berry & Pumpkin Ranch, 11001 S. 48th St. Fans of the Harry Potter series will enjoy this event, which includes live owls, costumed characters, vendors, food, drink (including Butterbeer from The Garbled Owl Butterbeer Shop), and children’s activities. 402.331.5500.

—omahapotterfaire.com

Gardening season is open in Omaha, and those desiring fresh produce will find plenty of options in the area, along with artisan cheeses, farm.raised meats, freshly baked breads, assorted treats, and craft items.

THREE DOG NIGHT

June 27 at SumTur Amphitheater, 11691 S. 108th St. These 1970s music icons are known for “Mama Told Me (Not To Come),” “Joy to the World,” and other songs. 7 p.m. Tickets: $35.50 advanced, $40 day of show. 402.597.2065.

—papillion.org

• Council Bluffs (Bayliss Park) 4:30-7:30 p.m. Thursdays.

• Old Market (11th and Jackson streets) 8 a.m.-12:30 p.m. Saturdays.

• Village Pointe (168th and Dodge streets) 8:30 a.m.12:30 p.m. Saturdays.

• Aksarben Village (67th and Center streets) 9 a.m.-1 p.m. Sundays.

• Papillion (84th and Lincoln streets) 5-8 p.m. Wednesdays starting May 29.

• Night Market (Turner Park @ Midtown Crossing) 6 p.m.-10 p.m. Last Friday of the month starting May 31.

• Florence Mill (9102 N. 30th St.) 10 a.m.-3 p.m.

Sundays starting June 2.

• Rockbrook Village (108th and Center streets) 4-7 p.m. Wednesdays starting June 5.

• Gifford Park (33rd and California streets) 5-8 p.m.

Fridays starting June 7.

FROM EXPOSITIONS TO JAZZ MUSICIANS TOUR

June 2 at the Durham Museum, 801 S. 10th St. Th is River City History Tour will delve into the story of the Trans.Mississippi International Exposition of 1898 and how the stately homes, parks, and jazz halls that followed helped characterize the culture of North Omaha. 2-4 p.m. Admission: $20 for members, $25 for non.members. 402.444.5027.

—durhammuseum.org

BLUES & BALLOONS FESTIVAL

June 1 at Soaring Wings Vineyard, 17111 S. 138th St. The annual blues event will feature several musical guests. Visitors are encouraged to bring June a chair and blanket to take in the music. A FREE MOVIES hot air balloon show will follow. 3:30-10 p.m.

What better time than summer to kick back Admission: $25 adults, $15 ages 12 and up. and watch a movie? Several parks and outdoor 402.253.2479. spaces in the metro area offer free movies that —soaringwingswine.com the community can enjoy watching. Bring a blanket or chair. Movies begin at dusk unless otherwise stated.

• Movies in the Park (Bayliss Park, 100 Pearl St., CounCOUNTRYSIDE VILLAGE ART FAIR cil Bluff s): Fridays starting June 14.

June 1-2 at Countryside Village Shopping Center, • Midtown Crossing (Turner Park, 3110 Farnam St.): 8722 Countryside Plaza. The annual fair showcases each Monday a mix of styles, perceptions, and media. The artwork • Starlight Movies (SumTur Amphitheater, 11691 S. selection inspires casual visitors to start art collections 108th St., Papillion): Fridays twice a month and connoisseurs to add to existing collections. 10 a.m.-6 p.m. Saturday, 10 a.m.-5 p.m. Sunday. Admission: free.

402.391.2200.

TASTE OF OMAHA —countryside.village.com May 31-June 2 along the Riverfront. Foodies and families can delight in this festival, which features cuisines ranging from around the world—from Mediterranean CRAFT FAIR to Mexican, from soul food to salad. Entertainment June 2 at Rockbrook Village, 2800 S. 110th Court. At includes free concerts, dance performances, and kids this fair, attendees can find dozens of midwest makers, activities. Admission: free, but tickets must be purchased designers, small-batch food and drink purveyors, apothfor food. 402.346.8003 ecary providers, and more. 11 a.m.-4 p.m. Admission: —showofficeonline.com/TasteHome free. 402.390.0890.

—rockbrookvillage.com

1

BUILT TO SPILL

June 27 at The Waiting Room Lounge, 6212 Maple St. This indie rock band is celebrating the 20th anniversary of their Keep it Like a Secret album. 8 p.m. Tickets: $25.

402.884.5353.

—waitingroomlounge.com

THE SLACKERS

June 28 at the Slowdown, 729 N. 14th St. The Slackers combine ska, reggae, rock, and jazz. The show will open with a set from The Bishops, a ska band based in Omaha. 9 p.m. Tickets: $15 advanced, $18 day of show. 402.345.7569.

—theslowdown.com

JUNE 2019

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OMAHA MAGAZINE MAGAZINE || CALENDAR CALENDAR OMAHA

URBAN PHOTOGRAPHY WALK

June 6 at Rockbrook Camera, 2909 S. 169th Plaza.

Attendees will have the opportunity to get professional camera instruction for shooting urban photos. The group will travel to the Durham Museum for a tour and receive hands.on practice capturing images, followed by a photo walk through the Old Market. 2-8 p.m. Tickets: $45.

402.691.0003.

—rockbrookcamera.com

45TH ANNUAL OMAHA SUMMER ARTS FESTIVAL

June 7-9 at Mike Fahey St. between 10th and 14th streets. The festival will host 135 of the nation’s finest visual artists, three stages of continuous entertainment, including national performers, and a large, hands-on Children’s Fair on Saturday and Sunday. Admission: free. 402.345.5401.

—summerarts.org

INTRODUCTION TO HOPS TOUR

June 6 at The Hop Yard, 18003 Club View Dr., Plattsmouth. This opportunity is perfect for those who want to learn more about growing hops or see a local hop yard.

Weather permitting, groups will be able to tour the hop yard and harvest equipment on site. The ticket includes a $6 voucher for food or drink from the taproom. 6-7 p.m. Tickets: $15. 402.296.0633.

—thehopyardnebraska.com

June

SANTA LUCIA ITALIAN FESTIVAL

7-9

June 6-9 at Lewis and Clark Landing, 345 Riverfront Drive. Th is festival is an Omaha tradition, celebrating its 95th year. The event includes authentic Italian foods, music, presentation of the Santa Lucia festival queen, and a carnival. The festival ends with mass at St. Frances Cabrini. Times vary. Admission: free. 402.342.6632.

—santaluciafestival.com

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JUNE 2019

ELKHORN DAYS

June 7-9 throughout Elkhorn. Th is festival includes a parade, hot air balloon rides, and a fi reworks display. Times vary. Admission: free. 402.289.9560.

—elkhorndays.com

OPENS MAY 25 A four-time Tony AwardÂŽ-winning musical with soaring ballads and a stunning score

May 31–June 30

St. Frances Cabrini

On Sale Now!

6915 Cass St. | (402) 553-0800 | OmahaPlayhouse.com Series Sponsor:

Producing Partner:

Producing Partner:

Orchestra Sponsor:

The spiritual home of the Little Italy and Old Market neighborhoods since 1857.

stcabriniomaha.org 10th and Williams Street JUNE 2019

// 13 //

OMAHA MAGAZINE | CALENDAR

// 14 //

JUNE 2019

OMAHA MAGAZINE | CALENDAR

COLLEGE WORLD SERIES

BLACKSTONE DISTRICT WALKING FOOD TOUR

June 8 at The Blackstone District, 42nd and Harney streets. Th is tour focuses on the rich history and food of the Blackstone District, one of Omaha’s newest and hottest spots to grab a bite or a cocktail. 1 p.m. Tickets: $45. 402.651.0047.

—omahaculinarytours.com

June 15-25/26 at TD Ameritrade park, 1200 Mike Fahey St. Th is annual baseball tournament offers fans the chance to be a part of a cherished tradition that includes tailgating and cheering on your favorite college baseball teams. Hours vary. Tickets: $30-$55, or $90 for a book of 10. 402.554.4422.

—cwsomaha.com

2019 CRAFT FAIR & CONCERT

HIGH VIBE FESTIVAL

June 15 at Stinson Park, 67th and Center streets. This day.long event starts with a run at 7 a.m. and includes multiple yoga sessions, plant.based food workshops, and more. The event closes with a concert by The Confidentials. 7 a.m.-6 p.m. Tickets: $10 for the run, $25 for one yoga class, $125 for the full festival. 402.496.1616.

—aksarbenvillage.com

June 8 at Stony Brook Church, 14345 Y St. The goods of more than 100 vendors and crafters from the Omaha area will be on display, with activities and a bounce house for the kids and food from the Teeny Weeny Wiener Wagon and Quick Bites Soul Food. The evening offers a live outdoor concert from local musicians. Craft Fair 9 a.m.-3 p.m., Concert 4:30-7:30 p.m. Admission: free.

402.895.9596.

—stonybrookchurch.com

MUD FACTOR

LAST CALL FOR ALCOHOL TOUR

June 9 at Bellevue Berry & Pumpkin Ranch, 11001 S. 48th St. Known as the “seriously fun 5k obstacle run,” the Mud Factor provides a challenging obstacle course that tests participants’ strength and speed while getting covered in mud. Kids ages 4-13 are suggested to participate in the shortened kids running course. 10 a.m. Admission: $65 adults, $45 kids, $10 specJune tator entry.

—mudfactor.com

June 18 at the Durham Museum, 801 S. 10th St. Th is River City History Tour will teach visitors about the bootlegging history of Omaha as told through the 1931 federal indictment brought against some of Omaha’s largest bootleggers. 6-7:30 p.m. Admission: $20 for members, $25 for non.members. 402.444.5027.

—durhammuseum.org

20

ROSE DAY AND SHOW

June 9 at Lauritzen Gardens, 100 Bancroft St. The Omaha Rose Society is displaying roses to promote the culture and appreciation of this flower. Visitors can view a variety of rose blooms and arrangements, visit with rosarians, and explore the rose garden. 11 a.m.-5 p.m. Admission: $10 adults, $5 children (6-12), free for children under 6. 402.346.4002.

—lauritzengardens.org

PAPILLION DAYS

June 12-16 in Papillion. The 72nd annual event includes a parade, fireworks, a carnival, and more. Times vary. Admission: free. 402.331.3917.

—papilliondays.org

KANSAS CITY ROYALS VS. DETROIT TIGERS

June 13 at TD Ameritrade Park, 1200 Mike Fahey St. The Royals and Tigers will play a regular season game, the first of its kind in Omaha, before CWS Opening Celebration Day. 7 p.m. Tickets: $20.$99. 402.546.1800.

—tdameritradeparkomaha.com

COLLEGE WORLD SERIES OPENING DAY

June 14 at TD Ameritrade Park, 1200 Mike Fahey St. The opening day of one of Omaha’s most popular summer traditions includes a full slate of events such as Fan Fest, team autograph sessions, practices, Olympic-style opening ceremonies, a concert, and a fireworks finale. 9:10 a.m. Admission: free. 402.554.4422.

—cwsomaha.com

108th & Center rockbrookvillage.com

Why Helix is Better Most machines work front-to-back.

Why Helix Is Better Why Helix Istradition Better The Helix turns on its side—

literally.

With lateral side-to-side) Most machines work(or front-toMost machines front-tomovement, youwork use more muscles, back. The Helix turns tradition on which back.

The Helix turns more tradition means you burn fat on than during its side— literally. With lateral its side— literally.

With lateral the same a traditional workout—in ( or side-to-side) movement, you ( or side-to-side) movement, you amount of time. use more muscles, which means use more muscles, which means you burn more fat than during a you burn more fat than during THANK YOU a traditional workout– in the same traditional workout– in the same OMAHA! amount of time. amount of time.

DINOSAUR EGG HUNT

June 20 at Southwind Park, 8120 S. 92nd Ave. Kids of all ages can participate in this hunt, in which the object is to find giant green dinosaur eggs, otherwise known as watermelons. 3 p.m. Admission: free. 402.331.3455.

—cityoflavista.org

41ST ANNUAL QUILT SHOW

June 20-22 at Embassy Suites-La Vista Hotel and Conference Center, 12520 Westport Parkway. Visitors can view quilts, watch demonstrations, and interact with vendors and the Omaha Quilters’ Guild during their show, Showers of Color. Admission: $1. 402.880.3559.

—omahaquiltersguild.org

Full Service

Ha i r, Na i l s a nd S ki n Call today to schedule your appointment

11025 Elm St. / 402.397.7383 / reveomaha.com

JUNKSTOCK: UNDERNEATH THE STARS

June 21-23 at Sycamore Farms, 1150 River Road Drive, Waterloo. This vintage festival offers more than 150 junk and vintage vendors, local food trucks, live music, and activities. 4-11 p.m. Friday, 2-11 p.m. Saturday, and 10 a.m.-4 p.m. Sunday. Admission: $10 per day or $20 full weekend pass, free for children 12 and under. 402.765.8651.

—junkstock.com

POLISH FEST

June 22 at Crescent Moon and Huber.Haus German Bier Hall, 3578 Farnam St. A variety of Polish beers and foods will be available at this festival, including Polish sausage, glombki, and pierogis. Noon-11 p.m.

Admission: free. 402.345.1708.

—beercornerusa.com

MAGA ZINE YEAR

OF THE

Great Plains Journalism Award OMAHAMAGAZINE.COM/SUBSCRIBE JUNE 2019

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JUNE 2019

OMAHA MAGAZINE | CALENDAR

YOGA IN THE AQUARIUM

Th rough June 23 at Omaha’s Henry Doorly Zoo, 3701 S. 10th St. Open to anyone 16 and older, these unique yoga classes are housed inside the Education and Conference Center at the Suzanne and Walter Scott Aquarium on Saturday and Sunday mornings. Attendees are recommended to bring their own yoga mat, water bottle, and any other equipment necessary. 9 a.m and 10:30 a.m. Saturdays and Sundays. Admission: $22 non. members, $16 members. 402.738.2038.

—omahazoo.com

Four Old Market

O COMIC CON

June 28-30 at the Mid.America Center, 1 Arena Way. OCon is an expo.style comics and pop culture convention held annually in the metro. 9 a.m.-5 p.m.

Tickets: $40 three.day pass. 402.915.5833.

—oconexpo.com

Unique holiday décor, ornaments, collectibles and gifts for every season.

Chocolates and fudge made in our own kitchen, plus many other sweet temptations.

oTannenbaum.com • 402-345-9627

OldMarketCandy.com • 402-344-8846

Travel essentials plus downtown’s largest selection of souvenirs and Nebraska-made gifts.

Authentic Italian desserts, coffee, and FlavorBurst TM soft serve ice cream.

OldMarketSundries.com • 402-345-7646

DolciOldMarket.com • 402-345-8198

TURNER PARK NIGHT MARKET

June 28 at Turner Park at Midtown Crossing, 3110 Farnam St. Th is monthly outdoor market features local vendors, food, activities, music, and attractions.

6-9 p.m. Admission: free. 402.557.6006.

—midtowncrossing.com

HEARTLAND PRIDE PARADE AND FESTIVAL

June 29 at Baxter Arena, 2425 S. 67th St. Th is event is about the celebration, recognition, and integration of LGBTQ+ people and culture. 10 a.m. Admission: free.

—heartlandpride.org

All located at 10th & Howard

OLD MARKET DISTRICT WALKING FOOD TOUR

Through June 29, locations vary. This event, an Omaha Culinary Tour event, showcases restaurants in the Old Market and gives attendees a taste of the history of the locations. Times vary. Admission: $45. 402.651.0047.

—omahaculinarytours.com

OMAHA BEER FEST

June 29 at Horsemen’s Park, 6303 Q St. One of the largest beer festivals in Nebraska features American craft beers, ciders, hard sodas, and wines, along with live music from Lemon Fresh Day. 4-11:30 p.m. Admission: $35 general admission, $75 VIP tickets.

—omahabeerfest.com

Event times and details may change.

Check with venue or event organizer to confirm

OMAHA’S PREMIER BUSINESS to BUSINESS Magazine

OMAHAMAGAZINE.COM /SUBSCRIBE JUNE 2019

// 17 //

A+C MUSIC // STORY BY GREG JERRETT // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY DEREK JOY

JUNE

// 18 //

2019

From left: Earl Skow, Alex Keener, Carol RedWing, Dani Dross, Tim Prawel, holding Nik Decker.

Michael Manfroi is on the far right.

// A+C MUSIC //

you should know about ska bands: You will never meet one with a really bad attitude; they have the best names; and they are all about fun—ska is about fun. It’s positive, happy music. It is upbeat by defi nition and the bass drives the rhythm on the upbeat. Th is syncopated rhythm gives ska its frantically infectious-at-anyspeed bounce.

Ska originated in the late ‘50s and early ‘60s. The forerunner to reggae has had three distinct waves of popularity so far. A possible fourth wave is on the way if Omaha's loud and fast ska/punk/ hardcore Flavortown Mafi a has their say.

Flavortown Mafi a is like gumbo—a lot of ingredients mixed into one great dish.

I caught up with Flavortown Mafi a practicing deep in the woods of Hummel Park, home to drummer and park caretaker Nik Decker. It's perfect. No neighbors, no noise limit, no worries. A Toots and the Maytals fan from way back, I was into it, and when they gave the ska/ punk/hardcore treatment to Mötorhead’s “Ace of Spades,” I was stoked. // 20 //

JUNE 2019

Flavortown Mafi a credits Guy Fieri, the “Mayor of Flavortown,” along with their restaurant experience and general foodie-ness, with inspiring the name of the band. And their decision to use foodrelated nicknames.

Carol “Pickle Barrel” RedWing is the saxophonist and "band mom," according to some members. She began her music career as a third grader, playing flute and clarinet at Jason Lee Elementary School in Portland, Oregon. She said choosing the name was an arduous, democratic process.

“As everyone formed into our band, we threw out about 20 names, slashed the list, and thoughtfully narrowed it down about three times after that,” RedWing says. “If Guy Fieri could be our real life band dad, we’d die happy.”

The vegan mother and graduate of North Omaha High and Haskell Indian Nations University has picked up bass, piano, sax, and music theory over the years. She describes Flavortown Mafi a as high-energy ska—punk and heavy.

“We’re goofy, but so very #*^@ing serious.

I want our fans and listeners to enter a space where they can drop what’s making them sad or stressed and dance it out.”

Guitarist Earl Skow, a multi-instrumentalist from Honey Creek, Iowa, is also their main vocalist and songwriter—his day job is store systems integrator at Whole Foods. Skow plays a wicked guitar, a Fender Special Edition Custom Telecaster FMT HH to be precise. He's thinking “Eggplant” makes a good nickname, but that will eventually be up to the band. Skow’s been playing music for 15 years, 10 actively touring with bands like Fishbone and Tiny Moving Parts.

“Ska is life. Ska has always been an integral part of my life and I couldn't imagine what it would be like without it,” Skow says. “I started off with a trashy bass I got from a Sol's for $100, a garbage Hondo II Series. I worked my ass off for it. It’s the cheapest I could fi nd. It was terrible, but what did I know? I was only 13. I practiced nonstop. I locked myself in my room right after school and wouldn't stop playing until it was time for bed. I worshiped that bass.”

RedWing met Skow a couple years ago at a previous job, where they were both supervisors. “We consistently worked with our backs against a wall. I know how the both of us work under high stress and emergency situations together—I fully trust him. His musicianship is killer and much of our rhythm, strings, and melodies are his brainchild.”

Flavortown Mafi a advocates for equality, love, respect for all marginalized groups, fun, and food-eating contests during shows with clever names like “salad tossing” and “weiner chugging.”

“When you're in a band and have the stage, if you aren't using it for good, you're wasting valuable time,” Skow says. “We want people to come to the show expecting the same ska band they are used to hearing and walk away with that shattered. We have fun onstage. If you come looking to have a good time, we will make sure you have the best time possible. One word of advice...come hungry!”

Tim “Tuna” Prawell is a salesman of oldschool paper phone books from Niagara Falls, New York. He is also a hockey fan

and, according to RedWing, a bass player with a great creative mind. He effortlessly creates fun rhythms and is a positive realist. Being grounded is a good trait for a bassist. Prawell says he learned bass from commercial jingles, sitcom theme songs, and classic video game.

Rounding out the roster are Alex "Schnitz" Keener (“the brains behind the horn section”) on trombone, the aforementioned drummer Nik “Beetnik” Decker, Dani “Doughnut” Dross on trumpet (and Gary Busey fan sites), and Mike “Bean” Manfroi on guitar.

“It doesn't surprise me the Midwest takes to ska,” Prawell says. “Rock and metal bands are trying way too hard lately.

Saying ‘ska band’ stops a conversation in its tracks, and when you can follow it with a one-two punch, that's made our entry into this scene greasier than a pizza tray.”

The band hopes to play more local shows, but they do have a nine-day tour later this month with details yet to be hammered out. Check out a show, get on the bandwagon early, and come hungry.

JUNE 2019

// 21 //

A+C VISUAL ART // STORY BY SARAH WENGERT // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY DEREK JOY // ARTWORK BY KEVIN FRANZ

// 22 //

JUNE 2019

Kevin Franz

// 24 //

JUNE 2019

// A+C VISUAL ART //

And just like humans, those monsters contain multitudes.

Franz, who earned his BFA from the University of Nebraska at Omaha, double majoring in studio art and psychology, started with an emphasis on sculpture and installation, eventually moving in the direction of illustration. He’d created “different little monsters” along the way, but the effort crystallized during The Year of the Monster.

“I did a drawing every single day for an entire year and they were all monsters of different kinds,” he says. “Th at was a very formative time in art for me because it was my last year of school and probably one of the years I gained the most popularity as an artist. People still reference that year of monsters when they talk to me about my art.”

Franz began the project as a way to keep the creative juices flowing going into his thesis, "A decaying life; or, if you're a monster then I'm a monster too." A longtime fantasy genre fan, he had been doodling monsters and dragons for years.

So, Franz chose monsters as the theme and away he went. “[The project] got very conceptual, too, because a lot of my thesis ended up talking about how people could become monsters or how people dealt with their own monsters, so it was a very simplified imagery for more complex ideas,” Franz says.

Franz’s creatures are typically colorfully drawn and featured alongside snippets of copy expressing all-too-human emotions such as despair, worry, and joy, allowing the viewer to empathize with them. The effect is a poignant reciprocity that lends humanity to the monsters while highlighting and normalizing the demons that humans face.

“When I fi rst started, there were creepier, spookier monsters. Now I keep it more well-rounded. Monsters don't have to be scary. Because everyone can be a monster and everything can be monstrous to certain people, I started going more in the direction of making it something you could empathize with and something that wasn’t the general concept of monsters,” says Franz, noting that much of the work became more autobiographical as his daily thoughts and feelings were reflected in each drawing.

Franz has created work around other themes, and you may have seen his work in galleries, online, or via commissions he’s done. But many Omahans have probably seen his talent displayed in an unlikely space: Trader Joe’s.

Franz has worked at Trader Joe’s in Omaha for seven years, and he spent about four years creating art for the store, which only a couple people at a time are able to do at each location. He says that work includes “anything you see there that's visual, like the paintings on the walls, chalkboards, and handwritten signs.”

While he moved out of the “art cave” at Trader Joe’s to pursue a management position and allow an opportunity for others eager for a turn, Franz continues to create art for various reasons—chiefly, because he fi nds it therapeutic. When he was posting daily entries online throughout The Year of the Monster, Franz says many people approached him and indicated solidarity with some of the dark emotions in the work.

“I think [making art] is good for your spirit and I think it’s good for other people,” Franz says. “I've always kind of struggled with depression, too, so that’s a heavy—but maybe not always right on the surface—influence. It was really enlightening for me to see how many people all thought the exact same thing and felt the same thing…Th at was one of the biggest motivators, helping myself and other people remember that you’re not necessarily alone with the darker parts of your life.”

For more information, visit letsplaymonsters.com

JUNE 2019

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A+C THEATER // STORY BY KATRI NA MARKEL PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WI ECZOREK

PROPS IN THE PACIFIC F R O M

TO DETAILING IN OMAHA

ROBYN HELWIG CAN DO IT ALL

JUNE

// 27 //

2019

// A+C THEATER //

D

espite initial skepticism from friends back home, Robyn Helwig isn’t regretting her decision to leave the Pacific Northwest for the Great Plains.

In January the effervescent, 25-year-old Oregon native was honored with a 2019 Omaha Entertainment & Arts Award (OEA A) for “outstanding scenic design.”

She won for her work on The Dairy Maid-Right at Shelterbelt Theatre—in a category where she was the only woman nominated and the competition included some of the metro area’s best known design talent.

Helwig takes that as a sign. “Maybe Omaha wants me to stay...so here we are!”

It wasn’t as if the multidisciplinary artist was about to leave. She’s committed to several projects this spring, including acting in Men on Boats at Omaha Community Playhouse; designing props for a demanding project at Bellevue Little Theatre; and her ongoing commitments at The Backline comedy theater.

Not to mention her ‘day job’ working as paraeducator with a local school district and her part-time teaching gig at The Rose Theater.

Helwig recalls advice she received from a mentor to “use your 20s to do everything,” because she can always sleep when she’s older.

She first enrolled at the University of Puget Sound as a piano performance major. But she soon realized that life as a professional musician wasn’t for her.

“If you make a mistake on the piano you can’t be like, ‘it was an acting choice,’” says Helwig, explaining her performance anxiety as a pianist.

Theater, in some shape or form, has been part of her life since fourth grade.

So, she switched majors and discovered that she not only had talent onstage, but also behind the scenes.

// 28 //

JUNE 2019

“I was required for my major to take a tech theater class and then one of my teachers was like, ‘Hey, you’re kind of artsy aren’t you?’ and I was like, ‘You know what? I am!’” Helwig says. “I kept doing it (set and prop design) and now I consider myself more a designer than a performer, but I like to do both.”

Thankfully, the relatively small theater community in Omaha means that Helwig doesn't have to choose between performing and stage design. She’s also grateful for Omaha’s relatively low cost of living, especially compared to the financial challenges faced by artist friends in cities such as Seattle. Helwig also says that there are a lot of “amazing, creative women here in Omaha who are directing and I work with so many...I could just enthuse about them for hours, they’re so great.”

One of those women is Amy Lane, director of The Dairy Maid-Right and Helwig's aunt.

It was Lane who suggested that Helwig consider teaching theater because of her love for all aspects of the craft and mentioned that there were opportunities at The Rose. Helwig applied, and was accepted, to a summer internship followed by a year-long fellowship at the nationally recognized children’s theater.

Helwig says she has not looked back.

“I packed up my car and drove out here and have been here for the past three years,” Helwig says. “And every time I think I’m going to head home, I don’t. I find something else to do out here and [that] keeps me here.”

As a designer, Helwig says that her specialty is detail work. It was an ideal skillset for The Dairy Maid-Right, the final production for the Shelterbelt Theatre in its California Street location before the company was forced to vacate its long-time home. She points out that it was a “weird-shaped space,” not to mention small.

“One of the hardest things is—just because it’s so intimate—every little detail can be seen,” Helwig says. “So you kind of have to consider every little bit of space because the front row of your audience is in your set.”

The play takes place in a slightly rundown, mom-and-pop ice cream shop in a fictional Nebraska town. The story required the set to have indoor and outdoor space, a door that locked, a functional cellar door, and an authentic-looking kitchen.

“The main focus on the set was on the inside and making it feel like those places that haven’t been updated in 50 years,” Helwig says.

Lane and playwright Ellen Struve visited, and took photos of, small-town ice cream shops across Nebraska, providing inspiration for the production. Helwig’s design included a cluttered kitchen counter, a hand-written menu with items crossed off, and a painted parquet f loor that was left in place for the next tenants to discover.

Helwig will keep her multiple talents and tremendous work ethic in Omaha for the foreseeable future. Following that f lurry of upcoming projects in the spring, she plans to attend graduate school and become a certified teacher— because at some point, an artist needs health insurance.

Ref lecting on how many irons she has in the fire, Helwig reassures herself with a laugh, “It’s fine, everything’s fine. It’s gonna be great!”

"[I] PACKED UP MY CAR AND DROVE OUT HERE AND H AV E B E E N H E R E FOR THE PAST THREE YEARS. AND EVERY TIME I THINK I’M GOING TO HEAD HOME, I DON’T. I FIND SOMETHING ELSE TO DO OUT HERE AND (THAT) KEEPS ME HERE."

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A+C PERFORMANCE // STORY BY WILL PATTERSON PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

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// A+C PERFORMANCE //

C

aitlin Little is not a performer fueled by money or recognition. She doesn’t have any formal artistic training. But that hasn’t stopped her from cementing a position in Omaha’s local arts scene. Passion drives her and absurdity defines her art.

“I always loved reading and imagining,” Little says. “I would take road trips in my living room. I could be whoever I wanted to in a costume. I think it really helped me navigate the world.”

Though she’s been performing in some way most of her life, Little says she didn’t describe her performances and events as art until 2012. At the time, she was doing guerrilla performances, meaning she would arrive at an event and put on a show of her own.

One of Little’s strangest performances was “the pancake man”—not the individual who caters events around Omaha with his mobile pancake business—but rather a surreal idea brought to life in a performance.

Little took to the street to become the pancake man during Lincoln Calling, a festival bringing musicians and artists to Lincoln, Nebraska venues. For hours she cooked

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JUNE 2019

pancakes, wore them, and covered herself in mock syrup—even making herself a mask out of the breakfast staple.

of Benson First Friday since the beginning, long before it transformed into the community-centered nonprofit it is today.

“Nobody knew what was going on. All of the sudden there’s music playing, and someone’s making pancakes in the middle of the street,” she says.

J.D. Hardy has known her since that time.

The University of South Florida graduate student, fellow artist, and Little’s close friend has also been with Benson First Friday since the beginning.

Positioned in plain view of festival-goers, everyone walking past was forced to witness the strange happenings. This was by design.

Little planned on anyone and everyone seeing her breakfast food repurposing.

“I hate pancakes. I grew up super-poor, and we had pancakes for a lot of meals,” Little says. “But I love ritual. I love the idea of starting and creating something that’s repetitive.”

As with most of Little’s performances, the purpose was not clear—not even to her.

That’s a recurring theme in her art. She doesn’t set out with any goals in mind, but she certainly expects her audience to feel something.

“A lot of times I feel like, in the performances…I’m compelled to do whatever I’m doing.”

Little has been involved with the Omaha art scene for some time. She has been a part

“She’s always dreaming up ideas,” Hardy says of Little. “I think it filters out in each performance she does.”

Describing Little as “a fearless individual with a plethora of projects always in the making,” Hardy continues to find her work profound—but with unexpected twists.

“A lot of her work has to do with humor.

That’s like a very direct way to get to a concept of humanity,” Hardy says.

Little’s future is not set in stone. Her Instagram chronicles a varied history of artistic expression. “I think it’s really important to do things that maybe people haven’t seen or make people uncomfortable even though they’re things that might be normal or natural,” she says.

Visit @imcaitlinlittle on Instagram for more information.

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Thanks Omaha for 30 Years!

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F E AT U R E // S T O R Y B Y S A R A H L O C K E

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FOOD STYLED BY SARA HUNT P H OTO G R A P H Y BY B I L L S I T Z M A N N D E S I G N B Y M AT T W I E C Z O R E K

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E S TA U R A N T B U R N O U T H A P P E N S .

People visit their favorite restaurant so many times that they start to dread date night.

They spend so much money on greasy fast food and lackluster takeout that they could have spent an equal amount of money and flown to Rome for a slice of pizza.

While Omaha’s eating options are near-infinite, the dining scene can quickly feel like it is closing in around a diner. When the same dozen restaurants end up knowing a customer’s name and order, it is often an indication to branch out and try something new.

A L O C A L LY S O U R C E D S A L A D FROM CUPS CAFE. ( D E TA I L E D W R I T E U P AT R I G H T )

// F E AT U R E // T H E R E I S N O R E A S O N F O R A N Y D A Y T O B E C O M E S O...

E V E R Y D AY . T H I S A R T I C L E I S D E S I G N E D TO H E L P D I N E R S S H A K E U P T H E R O U T I N E A N D E X P L O R E W H AT ’ S N E W I N 2 0 1 9 .

Ansel’s Pastrami and Bagels

4007 Farnam St. anselsomaha.com Instagram: @ ansels _ blackstone

Once Omaha had a taste of the true New York-style pizza unveiled by Noli, the owners were quick to move into a bigger establishment and launch Noli’s sister store, Ansel’s Pastrami and Bagels, in Noli’s former location. Little sisters always get hand-me-downs, but Ansel will sit in no Noli’s shadow. Ansel’s boasts the same slow touch that keeps Noli in a class of its own, including the chewy baked goods that can only be accomplished through altering the pH of the water used in the recipes.

Piedmontese beef that takes weeks to cure and smoke is the star in the madewith-love pastrami, and a sandwich has never felt more like a slap on the back.

The focused menu leaves no room for nonsense, and each item has reached its full flavor potential through careful vetting of each ingredient.

Attack-A-Taco

7831 Dodge St. (Outside Natural Grocers) Facebook: @ AttackaTaco/about Instagram: @ attackataco

Attack-A-Taco doesn’t do anything like they are supposed to. Operating without a brick-and-mortar, without an official website, and without the use of any animal products, the plant-based taco truck has been getting by just fine with chucking convention. The team communicates only on social media, works only in one location on Dodge Street, and is a dream for vegans everywhere who deserved amazing tacos and burritos, but didn’t know where to find them.

Patrons who are not vegans will also find the appeal of this food truck. The dishes are universally excellent and MotherEarth approved. There is something for everyone to love on the menu, including the compostable dishes.

The Banh Mi Shop

923 Galvin Road South thebanhmis.com Instagram: @thebanhmis

Banh Mi is Vietnamese for “bread,” and The Banh Mi Shop does their namesake proud. They could put anything on their loaves and it would be delicious, but they don’t put just anything on them. Rather, the small shop uses inventive ingredients to present satisfying sandwiches that please the pickiest eater and challenge the expectations of the food snob. A sticky sparerib sandwich with ssamjang sauce and kimchi will satisfy a sweet and savory craving, or a cup of peach tea with boba will cool one’s mouth after a hearty bowl of spicy curry soup.

Butterfish

3901 Farnam St. butterfishomaha.com Instagram: @ butterfish_omaha

The team that brought Omaha Stirnella and Red Lion Lounge is taking a shot at sushi, small plates, and signature cocktails. Local sourcing is not an easy game, but Butterfish manages to tap into local resources for teas, wines, produce, and select proteins as much as possible.

The result is thoughtful dishes, flawless presentation, and a mindful mouthful.

The delicious is in the details, and Butterfish has thought of everything.

From bone marrow breadcrumbs to blistered green beans, flavor is coaxed into, and out of, every element of each dish.

Chaikhana Bar & Shishkabob

2329 N. 90th St. chaikhanabaromaha.com Instagram: @ chaikhana.omaha

Chaikhana, which literally translates to “tea place,” is the affectionate term for the tea houses found throughout Central Asia. They have traditionally been a place where important conversations happen, from policy to religion, and where decisions are made. The tea houses have evolved to become a place for anyone to gather and share ideas, and at Chaikhana Bar & Shishkabob, there is plenty to talk about.

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The restaurant opened in early November, and the menu features traditional dishes, mainly from the areas of Uzbekistan, Tajikistan, and Kazakhstan. The food is significantly heartier than the “tea house” title would indicate. In fact, if one were so inclined to find fault with the establishment, they may argue that there is not enough tea variety for it to have earned the title.

Diners can enjoy savory spiced meats, rich rice dishes, and a fragrant bouquet of roasted and stewed vegetables served in an ornate and intimate atmosphere.

The dishes are as photographable as they are unforgettable, and Chaikhana is a one-of-a-kind experience in Omaha.

Craft Sliders + Beer

1213 Harney St. craftsbomaha.com Instagram: @ craftsbomaha

The Old Market is a growing and changing organism, and taking a walk along the streets of downtown Omaha always turns up some new treasure. Craft is ready to slide into diners’ routines with a near-dizzying menu of delectable bite-sized burgers to please any palate. The restaurant offers everything from savory spices to clever additions, and diners can try a slider flight to find a new favorite flavor, or stop in for bottomless mimosas during brunch.

Cups Café

1502 S. 10th St. nmepomaha.com/cupscafe Instagram: @ cupscafeomaha

Located in Little Italy, the newest in the No More Empty Pots family, Cups Café is coffee on a mission. Sourced from local and nearby grinders, with an Italianinspired menu of focaccia sandwiches, locally sourced salads, and pastries provided by local patisseries, customers will feel more than full, they’ll feel accomplished with every cup. That’s because the No More Empty Pots team uses its profits to fight poverty in innovative and exciting ways. Patrons of NMEP are becoming part of something truly delicious. continued

// F E AT U R E //

Farine + Four

3020 Leavenworth St. farineandfour.com Instagram: @ farinefouromaha

Local, sustainable, delectable. Even those who haven’t walked through the doors of Farine + Four are likely to have already enjoyed the bakery’s wares. F+F has made a home in over a dozen nearby establishments, supplying buns, breads, and baked goods to everyone from Block 16 to Yoshitomo. The team makes simplicity taste decadent and ethical practices look easy.

Because of this community-minded move, the establishment opened its brick-and-mortar in January 2018 with a solid fan base. They have capitalized on the momentum by introducing seasonal menus. This means diners don’t always know what they’re going to get, but the quality has proven that customers can feel confident about the selection.

Felius Cat Café

522 ½ S. 24th St. felius.org Instagram: @ feliusomaha

What is better than sipping hot coffee and snuggling sweet kittens? For those who don’t have a cat, Felius has the answer. With a designated snuggle zone, the establishment’s cuddle fees go toward the care and upkeep of the cats, who are all in good health and as adoptable as they are adorable. Book a cuddle session in advance, or simply walk in when you need a caffeine, and feline, fix. Note: they do not serve food.

Forno

3852 Farnam St. fornoomaha.com Instagram: @ forno.omaha

This new restaurant was expected to open in late May. As of press time, Nick Strawhecker is putting this restaurant in place of Dante Blackstone. Those familiar with Dante will see a familiar menu, although Forno will be less pizza-focused and will feature more small Italian plates.

Hip Bao

3044 S. 84th St. hipbao.com Instagram: @ hipbao402

Serving hand-made dumplings, potstickers, and bao (steam buns), this dim sum spot makes comfort food hip. Diners can place an order to-go, grab frozen dumplings to make at home, or dine in and enjoy the house-made chili sauce.

There is a saying that goes: “I only wish I’d met you sooner, so I could have spent longer loving you.” That’s how diners are going to feel about Hip Bao. Vegetarian options are available. continued

F R O M L E F T: F A R I N E + F O U R F E AT U R E S A B L U E B E R R Y- B L A C K P E P P E R R O L L WITH CRÈME FRAÎCHE ICING, BON BONS, P E S TO A N D PA R M E S A N C H E E S E S P I R A L , A N E V E R Y T H I N G L A M I N AT E D P I N W H E E L WITH CREAM CHEESE, AND A STRAWBERRY F R A N G I PA N E W I T H S U N F LO W E R S E E D S . ( D E TA I L E D W R I T E U P AT L E F T )

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// F E AT U R E //

B U T T E R F I S H O M A H A’ S L U S C I O U S A S S O R T M E N T O F S U S H I I N C L U D E S L O C A L LY N A M E D R O L L S S U C H A S T H E C R I S P Y B L AC K S TO N E ( S P I C Y C R A B M I X , AVO C A D O, JALAPEÑO, TEMPURA FLAKES, AND UNAGI SAUCE) AND THE GOLD COAST (CRAB M I X , AVO C A D O, C U C U M B E R , T E M P U R A F L A K E S , A N D SW E E T C H I L I S AU C E ) . ( D E TA I L E D W R I T E U P O N P. 3 7 ) JUNE

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A N S E L’ S H O U S E - C U R E D P A S T R A M I F R O M J O N ' S N AT U R A L P I E D M O N T E S E B E E F WITH PILED HIGH WITH SPICY BROWN M U S TA R D , S E R V E D W I T H P A S TA S A L A D , A PICKLE SPEAR, AND CHIPS. ( D E TA I L E D W R I T E U P O N P. 3 7 )

// F E AT U R E //

The Hunger Block

Oasis Falafel

1620 Harney St. oasisomaha.com Instagram: @ oasisofomaha

1601 Dodge St. pressedomaha.com Instagram: @ pressedsandwiches

Located in Rockbrook, The Hunger Block may be best known for their overthe-top and fun-to-photograph sundaes and milkshakes, but the mania over this excess feels like a bit of a disservice to its exceptional menu.

Iowa City transplants Mike and Kellie Osler opened this new restaurant, a familiar place to many local Hawkeyes.

They offer falafel salads and sandwiches; chicken, beef, gyro, lamb, and vegetable kabob plates; and a wide variety of sides and salads. But it's the hummus that has everyone talking, with its creamy texture and just the right balance of garlic and lemon.

The downtown lunch rush was imPressed with this establishment’s excellent customer service and quality ingredients.

Daily lunch specials are a revolving door of craveable soups, creative sandwiches, and quarter-pound hot dogs with countless topping options.

11036 Elm St. thehungerblock.com Instagram: @thehungerblock

Inspired by its Venezuelan-born founders’ travels through South America, The Hunger Block is a culinary tour through centuries of tradition, and they are fun and delicious in their own right.

Whether diners go with what they know or take a leap of faith on a new dish, anyone can enjoy these plates of wellspiced meats, seasoned rices, and bright vegetables that will ignite one’s sense of adventure.

Customers can then order one of those over-the-top desserts, which is going to be as delicious as it is ridiculous.

Indian Bowl

3901 Farnam St. indianbowlomaha.com Instagram: @ indianbowlomaha

This isn’t the standard strip-mall samosa spot. Indian Bowl owners Preeda Joynoosaeng and Ashish Sathyan have made an art out of changing how Omahans see Indian standards. Diners can expect a fresh take on each dish, from the makhani burrito to the Indian take on poutine—masala fries.

This Blackstone addition plays well with spices, textures, and bright ingredients to keep diners guessing, and has already established a roster of faithful regulars.

Mayne Street Market

6207 Maple St. maynestmarket.com Instagram: @ maynestmarket

This new restaurant offers classic deli options like the classic Rachel with turkey, Swiss cheese, Russian dressing, and slaw on rye bread. They also offer a dose of unique dishes like Bird and the Beet—turkey, smoked beets, whipped ricotta, and pickled zucchini on a baguette. With fresh ingredients and house smoked meats, this one is sure to Lox Your Soxs Off.

Olive and Ash

12221 Mary Plaza oliveandashpizza.com Instagram: @ oliveandashpizza

With a drive-through window in Northwest Omaha, Olive and Ash proves that diners can enjoy quality ingredients on the go. The popular pizza joint includes modern favorites like jalapeño popper pizza with cream cheese and a white sauce and a gluten-free cauliflower crust that will make one’s mother proud.

It’s love and dash at Olive and Ash. The menu visits many pizzeria classics and includes build-your-own options on a choice of three crusts. They also add a few inventive additions to elevate the experience to meet with owner Nick Bartholomew’s reputation for excellence.

A spinach salad with pear and goat cheese or a green curry ash wing means this isn’t an ordinary takeout pizza, while delivery through UberEats or a quick zip through the drive-through keeps the convenience diners have come to rely on for fast food.

Ono Pinay Kitchen

2221 Madison St. Facebook: @ onopinaykitchen

Old Towne Bellevue is the proud home of this authentic Hawaiian and Filipino establishment that serves, and educates, curious customers about customs, culture, and cuisine. The owners take pride in every dish, from the traditional Lumpia to the cassava cake.

The dishes are fun and steeped in traditions both ancient and acquired.

Diners can expect a stick-to-your ribs family-meal feel from this unique restaurant.

Pressed Sandwiches

Diners can carry out, or stick around and order a latte or hot tea and linger over lunch. That is, if they can be trusted around the delectable-looking pastries. With a wide range of specials, this is a perfect place to play menu roulette and try something new, like the Mediterranean or barbecued pork roast.

Rama Thai Restaurant and Bar

17903 Pierce Plaza ramathaiomaha.com Instagram: @ ramathaiomaha

Preeda Joynoosaeng, owner of Mai Thai Lounge and Indian Bowl, has already proven to be an authority on delicious, authentic Asian dining in Omaha. With the same attention to detail and sense of tradition, Rama Thai serves an extensive menu of Thai favorites and classic Asian dishes in the bustling location near 180th and Pacific streets.

Rathskeller Bier Haus

4524 Farnam St. rathskelleromaha.com Instagram: @ rathskelleroma

Rathskeller hopes to capitalize on its proximity to both Blackstone and Historic Dundee, and it brings more than enough to the table to become a destination in its own right.

The establishment is located in the former Caffeine Dreams, and the outdoor Bier Garten is a draw on warm summer nights, while the cold beer will keep patrons sitting tight. The menu features a variety of Haus favorites, from chicken-stuffed pretzels to all the wurst one could eat. It was created by the team who brought Omaha Havana Garage, S.G. Roi, and The Nifty. They invite diners to let their lederhosen down and have a great time at Rathskeller. continued

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O N O P I N A Y K I T C H E N S E R V E S D I F F E R E N T D I S H E S D A I LY. P O S S I B I L I T I E S I N C LU D E C LO C K W I S E F R O M TO P : C A S S AVA W I T H F L A N , LU M P I A , R I C E , S PA M M U S U B I , P U L L E D P O R K S A N DW I C H E S , A N D ( C E N T E R ) C H I C K E N S T I R F R Y. ( D E TA I L E D W R I T E U P AT L E F T )

// F E AT U R E //

Rizin Ramen

2814 S. 108th St. Facebook: @ rizin.ramen.authenticjapaneseramen Instagram: @ rizenramen

This is a completely different take on ramen, and the owner himself calls it “not for everyone.” He explains that Omahans have only been exposed to Tonkotsu pork broth in their ramen, and that while it may seem like the standard to Americans, in Japan Tonkotsu is only served in the city of Fukuoka. Rather, the owner has made the decision to serve a choice of shoyu, shiyo, miso, or vegetable broth instead, explaining that these are healthier, and more traditional in his hometown of Sapporo.

Owner Hidehisa “Sean” Takahashi has the credentials to make the establishment work—three decades of serving ramen and sushi first in Japan, and then in Las Vegas, along with a custom flour blend he orders from California. Customers should like his dishes, which include rice bowls, select sushi rolls, and four kinds of ramen.

Stokin’ Goat

15805 West Maple Road stokingoat.com Instagram: @thestokingoat

With a from-scratch kitchen, playful atmosphere, and dishes to die for, Stokin’ Goat just can’t be bleat.

While the establishment calls itself casual, the menu is anything but. Offering intricately textured dishes, thoughtful combinations, and a wine menu that invites diners to linger, Stokin’ Goat is an excellent concept with exceptional execution.

While several items on the menu are playfully named and plated, the expert crafting of each dish cannot be masked by a bit of cheekiness. Goat Balls, a honeyed goat cheese appetizer, might make one’s inner teen snicker, but the inner cheese snob will be equally delighted. Customers can expect elevated dishes, from the wagyu burger on brioche to the braised beef cheeks with grits. Each dish is a combination of cozy comfort and haute cuisine. A great way to end a summer evening is sitting on the patio with one of their signature smoked cocktails.

Taco Co.

6108 Maple St. handmadetacos.com Instagram: @ handmadetacos

This restaurant invites diners to come as a group, sit down, and enjoy a couple of margaritas while eating a crispy, puffy, fried taco. Options include a taco box of 12 of their puffy tacos and sides of beans and rice for the group. This philosophy extends to the drinks. Thirsty diners can purchase a bowl (with frozen margarita, fruit, and coronitas) or a bucket of five beers. // 44 //

JUNE 2019

T H I S C O M B I N AT I O N S H I S H K A B O B P L AT E F R O M C H A I K H A N A BA R A N D G R I L L I N C LU D E S T H R E E K A B O B S ( L A M B , S H R I M P, C H I C K E N , A N D V E G E TA B L E SHOWN). IT COMES WITH RICE AND A GREEK SALAD. ( D E TA I L E D W R I T E U P O N P. 3 7 )

Special Mentions

Omaha restaurants abound, and there were a few replays worth mentioning this year—whether they were re-openings, chains, or new locations.

Classic Rock Coffee

3912 S. 72nd St. classicrockcoffee.com Instagram: @ classicrockcoffee

The conceptual café launched their inaugural store in Springfield, Missouri, in 2011. The fever quickly spread, and the café’s take on what kind of cuisine can be paired with coffee became as much as a draw as its rock ’n’ roll memorabilia. While the bread pudding is done well and the service is streamlined, the Korean tacos are the curiosity Omahans can’t stop talking about. Well-seasoned and served hot, patrons may wonder if they are ordering tacos in a coffee shop, or sipping coffee in a taco shop. Either way, the combinations work and this chain has found a home in Omaha.

Culprit Café

3201 Farnam St. culpritcafe.com Instagram: @ culpritcafe

This downtown darling has expanded to a location at Midtown Crossing, giving more people in Omaha the all-day café experience. Diners can start their day the right way, with the egg white sandwich on blue corn bread, which Food Network experts called the “Best Breakfast Sandwich in Nebraska.” Midtown’s business district benefits from having another hearty lunch option, with most of the menu having made the trip from 16th Street. Dishes that will carry diners through to dinner include crispy potatoes, warm soups, cooling salads, and satisfying sandwiches.

A Culprit cocktail can elevate the evening, and the spacious spot is an excellent preamble to any of this summer’s Turner Park events.

The Drover

2121 S. 73rd St. droverrestaurant.com

Since opening in 1969, The Drover has been Omaha’s go-to for whiskey steak and excellent service. A December fire put the establishment on ice, and repairs kept customers from their favorite steakhouse for far too long. Omaha Magazine wishes The Drover a hearty welcome back to business. continued

JUNE 2019

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// F E AT U R E // AT TA C K- A -TA C O ' S V E G A N TA C O S A R E T Y P I C A L LY S E R V E D O N C O M P O S TA B L E P L AT E S . T H E F O O D T R U C K S E RV E S A W I D E VA R I E T Y O F V EGA N FO O D, I N C LU D I N G (C LO C K W I S E F R O M TO P ) : AT TA C K- A - R E D W I T H C H I L I C O LO R A D O A N D V E G A N C H I C K E N ; AT TA C K- A N O PA L E S W I T H C AC T U S , P O TAT O E S , S A L S A V E R D E AND VEGAN CHEESE; AND AT TA C K- A - O R I G I N A L W I T H V E G A N D I S C A D A , M AYO, AND CUCUMBER. ( D E TA I L E D W R I T E U P O N P. 3 7 )

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R AT H S K E L L E R BIER HAUS IS THE WURST —T H E Y S E R V E A W I D E VA R I E T Y OF SAUSAGES, FROM A CLASSIC BEERBRAISED W U R S T TO A CREOLE WURST OF ANDOUILLE SAUSAGE SPICED WITH RED WINE. DON’T FORGET THE BEER. ( D E TA I L E D WRITEUP O N P.4 2 )

T H E S T O K I N ' G O AT O F F E R S S E V E R A L APPETIZERS SUCH AS (FROM LEFT) C R I S P Y M E D I T E R R A N E A N S H R I M P, G O AT B A L L S ( F R I E D G O AT C H E E S E ) W I T H H O N E Y, B R U S C H E T TA , AND CALAMARI. ( D E TA I L E D W R I T E U P O N P.4 4 )

Freezing Thai Rolled Ice Cream

// F E AT U R E //

1918 S. 67th St. freezingne.com Instagram: @ freezingthaiicecream

The Sunday Farmer’s Market may be the perfect (if busiest) time to stop in to Freezing Thai Rolled Ice Cream. The frosty treat is carefully crafted before patrons, and it is so pretty diners hesitate to take a bite. But take a picture of it before wrecking it, as its creators intended.

And with two locations (the other is in Lincoln at 210 N. 14th St.) rolled ice cream can become Husker fans’ favorite Nebraska treat this fall.

Ika San

1114 Jones St. ikaramen.com Instagram: @ ikasanomaha

Like its little sister, Ika Ramen and Izakaya, IkaSan sticks the landing on hot ramen and cool plates, but the poke bowls are where it's at. While some arguments exist over whether Ika can be called traditional Japanese ramen, there is no arguing the expert execution of each dish. The aim of the Izakaya, or gastropub, is to create a welcoming place to gather that simply happens to serve excellent food. Ika nails it, every time.

J. Gilbert's

1010 Capitol Ave. jgilberts.com/omaha Instagram: @ jgilbertswoodfiredsteaks

This Kansas City steakhouse has come to play with its Omaha competition. Their cocktail menu includes twists on classics such as a smoked old-fashioned and new libations like the Boba Bubbly, a combination of prosecco and boba pearls. The steaks, however, are the stars. Wood-fired and served with add-ons such as ancho chile or truffle butter, these are sure to impress.

Jinya Ramen Bar

7010 Dodge St. jinya-ramenbar.com Instagram: @ jinyaramenbar

East-Coast chain Jinya may cook a lot of ramen, but they do it well. With an approachable menu and customizable bowls, the establishment has mastered streamlining without taking the heart out of ramen. The menu features hot bowls, cold drinks, and a fun kids’ bento box to satisfy even the pickiest little dumplings.

La Casa Pizzaria West

610 S. 168th St. lacasapizzaria.net Instagram: @ lacasapizzariawest

La Casa has recently added a third restaurant. The additional spot will seat around 100 people, more than twice as many patrons as the La Casa at 8216 Grover St. Their classic hamburger pizza has been part of Omaha’s culinary history for decades, and Omahans are always eager for a new place to slide into a slice.

Modern Love

3157 Farnam St. modernloveomaha.com Instagram: @ modernloveomaha

The only complaint about the plantbased sproutlet owned by Isa Chandra Moskowitz was not the warmth of the staff, the quality of the ingredients, or the number of options on the vegan menu. It was that more people could not fit into the establishment. This singular flaw was remedied in 2018 when Moskowitz moved Modern Love to the new Farnam Street location, which seats nearly of three times as many people. Eat, drink, and be merrier.

Mouth of the South

7051 Ames Ave. Facebook: @mouthofthesouthsoutherngrub Instagram: @ mouthofthesouthomaha

A fire took this restaurant in April 2017, but owner Ryan Ernst and his dedicated staff swore it was not the end. With a lot of faith and hard work, Mouth of the South opened in its new location in October 2018. The new spot still boasts the same passionate service and mouth-watering meals that made MOTS taste like home to so many.

No matter what the craving, Omaha has something new and exciting to offer diners around every corner. With this list comes the chance for diners to take on a new spot and the dozens of new dishes popping up in every neighborhood. Every day in Omaha is a delicious adventure, just waiting for Omahans to take a bite.

JUNE 2019

// 49 //

ADVENTURE // STORY BY TIM MAIDES & DAISY HUTZELL-RODMAN // PHOTOGRAPHY BY TIM MAIDES // DESIGN BY DEREK JOY

JUNE

// 50 //

2019

The essayist eating traditional Vietnamese food while sitting on the fl oor at Chim Sao, a restaurant in the French quarter of Hanoi.

// ADVENTURE //

The notorious "barbecue chicken street" in Hanoi.

ravel is not a new experience for me. I was born and raised in Switzerland and identify as Swiss.

My mom learned all her cooking from watching her mother at a young age. Vegetables came from the garden out front, milk from the cows in the barn, and bread from the wood-fi red oven. Food is expensive in Switzerland, especially meat, so we ate mostly vegetarian. When we did have meat we all saved it on the plate to eat last so we could fully relish in its flavors.

Whenever I travel, food constructs the framework for my trip. I like to plot out a list of places I want to try on the map and then construct a tour based on what sights there are to see on the way to the food. In most cities this means you have to walk, because if you do not, you will not have worked up enough of an appetite between spots. The only city where I gave up on walking everywhere was Bangkok—it is just too massive. Since food is so ingrained in the culture of a country, this also helps me decide which countries to visit. My endless recreations of the two most known Vietnamese staples, phó and banh mi, made this southeast Asian country a must-see.

Ryan Cook, one of my longest-time friends and the original founder of Benson Soap Mill, has been living and working in Shenzhen, China, and ever since coming to visit him in Beijing six years ago, I knew that I would make it a point to see him. The premise of our trip was based around his Chinese New Year holiday coinciding with the end of my busy winter season at the Gasthaus Kröne in Germany (where I had been working). Th is allowed us to check Vietnam off both our bucket lists. We originally discussed traveling to Th ailand together, but I could reach out to a couple of friends living in Th ailand to guide me, while in Vietnam we would both be out of our element.

We had only about two weeks to make it from Hanoi in north Vietnam to Saigon in the south. We would not have gotten far without the help of “Snowy,” our concierge at See You At Lily's Hostel in Hanoi. We landed at 3 a.m. in Hanoi without a single thing planned other than a driver to take us to our hostel.

Snowy sat us down the next morning and forced us to make plans since it was Vietnamese New Year, which would cause logistical issues and increase the prices of any tours. Within 30 minutes we had forged a week’s worth of non-stop adventure that would consume our time in the north.

We set out on foot to the Hanoi French Quarter while adjusting to what can only be described as a scooter swarm that moves like a school of fi sh in one giant entity, ducking and weaving to allow the random pedestrian or vehicle through.

The best tactic to maneuver the throng is to pick a direction and walk confidently in a steady pace. It takes some practice, but becomes natural before you know it.

We decided to celebrate our fi rst day of vacation by getting actual buckets of gin and tonic, and rubbing it in our friends’ faces that we were wearing T-shirts in the middle of winter.

A busy street market in Hanoi showcasing the decorations for Vietnamese Lunar New Year, known as Tet.

Karma found us later that evening after eating dinner on the noted Ly Van Phuc Street, otherwise known as barbecue chicken street. Ly Van Phuc is packed with vendors on both sides selling different cuts of chicken on wooden skewers that is then grilled to order and served with a honey-brushed baguette or sweet potatoes. We ordered a few chicken legs and bread, which came with sliced cucumbers and a fiery, tangy barbecue sauce. Everything was delicious and we thought we had a successful entry into Vietnamese culture.

A short time later we started feeling the effects of what we can only describe as being “Hanoi’d.” We started feeling a little funny in our bowels. Flash forward to the middle of the night, and I suffered a fever, sweating, and vomiting. We were forced to abandon our fi rst tour of the trip to Ninh Binh, but it seemed to be a 24-hour bug, and we were able to restore our health with some rest and a bowl of phó (broth, noodles, and vegetables only) for breakfast that cost us $0.86. Once we were traveling again, we continued our culinary journey of Vietnam by eating a banh mi for lunch and eventually mustering up the courage to eat a fancy dinner spread in which we sat on the floor.

As my travels with Ryan came to an end, I prepared for the next leg of my journey in Th ailand. I never really grasped why Th ai food was so well-known around the globe. The reason why food is so deeply rooted with Th ai culture is because a) they eat all the time (food is never out of reach) and b) the fl avors and ingredients they are surrounded by stumps even some of the most refi ned palates. Food exists everywhere you look...in little stalls or pushcarts on the street, people walking down roads holding bags of goodies out for traffic-jammed vehicles, random grills cooking skewered meats, giant courtyards full of people on tiny stools drinking beer with ice while their food is being prepared.

Continued on page 63 JUNE 2019

// 53 //

HISTORY // STORY BY RYAN ROENFELD

THE

DESIGN BY MATT WIECZOREK

FA R M E R S '

H O L I D AY A S S O C I A T I O N MILKING THE GOVERNMENT FOR HIGHER PRICES

// 54 //

JUNE 2019

THE DIRTY '30S

were not dubbed as such only because of the Dust Bowl. No, the 1930s was also a time when the economic upheavals of Hoovervilles and hobos became a reality across much of America. Agricultural prices fell into the cellar—in 1918, corn sold for $1.44 per bushel. In 1930, it fell to $0.51 per bushel, and by 1932, it hit $0.12 per bushel.

The Farmer’s Union played a significant role in a nationally recognized movement to help drive prices higher. The Farmer’s Union started in 1902 in Texas, but by the 1930s the Midwest held the largest number of memberships, and thus, much of the power of the organization. As the costs fell, the Farmer’s Union split into two factions, with Iowa Farmer’s Union president Milo Reno of Des Moines, Iowa, leading the more radical faction that desired aggressive legislative measures to keep prices higher. This group emphasized the idea that the laws of supply and demand were the key to financial survival, and in May 1932, the Farmers’ Holiday Association was born.

The idea set forth by the association was that, to drive up prices, the supply must be stopped by any means necessary. Reno wrote in an August 1932 editorial printed by the Washington, D.C., Evening Star that “the farmer, discouraged, broken-hearted, and bankrupt, has come to realize that he is at the parting of ways and if his rights as an American citizen, as an independent owner and operator of a farm, are to be restored it will be by and through his own efforts.”

The Farmers’ Holiday of 1932 started with a Milk War, a blockade by 1,500 farmers in Sioux City, Iowa. The issue that sparked this conflict was the difference in milk prices between the farm and the consumer. Dairy farmers received $0.02 per quart from local processors, while consumers paid $0.08 per quart in Sioux City. Farmers were given $0.90 per 100 pounds of base milk.

Omaha and Council Bluffs became the focus of the Farmer’s Holiday movement that August. Omaha’s Bee-News newspaper reported on a mass meeting at Dunlap, Iowa, on Aug. 21 where farmers planned to use “moral persuasion” to turn back all produce from reaching market. The picketers appeared the next day on all the highways leading into Council Bluffs.

The Farmer’s Holiday movement was the subject of broad national attention with profiles of their efforts in Time magazine.

After the sheriff of Pottawattamie County used tear-gas to try and bust the pickets on the south edge of Council Bluffs, Hearst newspapers' nationally syndicated columnist Arthur “Bugs” Baer sympathetically wondered how they would “keep them on the farm after they’ve seen Council Bluffs.”

The whole shebang really took hold on Aug. 26 with the first Nebraska pickets, as press reports there were re-enforced picket lines on all roads leading to Council Bluffs from the Iowa side. The strikers started blocking Omaha from the west on Aug. 30, with picket lines set

IT WAS THERE A "MILLING MOB" H A D G A T H E R E D E A R LY T H A T M O R N I N G TO FACE DOWN "ABOUT 40 SPECIAL DEPUTIES" ARMED WITH AXE HANDLES. FIRST THE STRIKERS PLACED LOGS ACROSS THE STREET TO BLOCK TRAFFIC, AND THEN THEY STARTED TO SMASH WINDSHIELDS.

up at 84th Street and Military Avenue, 90th and Maple streets, 92nd and Dodge streets, 90th and Pacific streets, and 95th Street and West Center Road.

The response by Omaha Mayor Richard Metcalfe was to enforce the city’s threemile jurisdiction to push the picketers further from the city. Still, logs were laid in the middle of 104th Street and West Center Road to stop truck traffic.

That was when it got worse. The WorldHerald reported on Sept. 1 that the “hot spot” in the Omaha farm strike was on Dodge Street just west of Peony Park. It was there a “milling mob” had gathered early that morning to face down “about 40 special deputies” armed with ax handles. First the strikers placed logs across the street to block traffic, and then they started to smash windshields.

That night seemed the worst of the Omaha violence after Douglas County Sheriff Charles B. McDonald rode on the running board of a truck to get through the gauntlet. Apples smashed against the truck, a log was thrown through the windshield and injured the driver, and the sheriff “limped for the rest of the night” after a rock hit him in the ankle.

The Bee-News then reported that the retail price of milk in Omaha and Council Bluffs would soon increase from $0.08 to $0.09 per quart as part of the agreement by dairies to pay farmers $1.80 per 100 pounds of base milk. This was small but seemed some consolation to the farmers worried about losing their land.

Still, some weren’t satisfied and continued the agitation for blockades the next year as farmers across the Midwest, and then the South, took up the Farmers’ Holiday ideas. Nevertheless, the 1932 election of Franklin D. Roosevelt and his New Deal efforts towards stabilizing commodity prices took most of the fire out of the movement. In particular, the government passed the Agricultural Adjustment Act of 1933, which set limits on the size of the crops and herds farmers could produce and paid a subsidy to those farmers who agreed to limit production. Most farmers signed up eagerly, and today, few, if any, remember the association and there are no historical memorials where farmers once blocked the roads into Omaha.

JUNE 2019

// 55 //

PEOPLE // STORY BY CHRIS BOWLING PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

TAY L O R K E E N ’ S H E I R L O O M E F F O R T S

planting

SACRED

seeds JUNE

// 56 //

2019

A SOFT

B R E E Z E R O L LS AC R O S S T H E TO P O F T H E

S U N F LOW E R S , B OW I N G

THEM AS

T H E Y ST R E TC H

TOWA R D B LU E S U M M E R S K Y.

B E N E AT H T H E M AND RISING

EARS OF CORN,

A M A N W E AV E S THROUGH

T H I C K STA L K S , SINGING AN O L D T R I BA L SONG.

// PEOPLE //

t aylor Keen is a member of the Omaha tribe, which once roamed the rolling hills along the length of the Missouri.

Today, a small part of the land has kept their name but its landscape of concrete, brick, and asphalt couldn’t appear more different. Everywhere except this backyard in Dundee where Keen, an instructor in Creighton’s Heider College of Business, has planted and raised these crops in his tribe’s ways.

This is Sacred Seed, a project Keen started in 2014 to grow native heirloom crops, genetically unique plants specific to certain regions and tribes, in an effort to preserve their history, and by extension, his own.

The idea for Sacred Seed started with a call from a long-time mentor. “‘Young man, what are you doing to protect your corn?’” Keen remembers Dr. Deward Walker, a professor emeritus of anthropology at the University of Colorado, Boulder, asking him. “And I said, ‘Do what?’”

Walker implored Keen, a Dartmouth and Harvard graduate who grew up mostly in Oklahoma, to heed the danger of large seed companies edging out native heirloom crops.

The idea stuck in his head. One day about five years ago, after he’d moved to Omaha, he received a letter from the Cherokee Nation, of which he is also a tribal member, advertising heirloom seeds. Though he had little gardening experience, he tilled a 4-by-1-foot plot in a corner of his yard and planted the seeds.

“As they began to grow,” Keen says, “it was like [watching] children.”

// 58 //

JUNE 2019

The next year, he formally established the Sacred Seed project, turning his backyard into a jungle along with help from volunteers and students of a Creighton course he taught called “The Sacred Economy of Indigenous Seeds.” The project has grown to at least four other backyards in the city as well as a new plot this year on the corner of South 13th Street and Leavenworth. His harvest includes crops from several tribes including the Cherokee, Omaha, and others.

After his first crop, Keen went to find Omaha varieties. He talked with other growers and tribal members trying to trace down seeds and searching in cellars for old preserves that were never there.

Then he heard about the Museum of the Fur Trade in Chadron, a center built on the remains of the area’s trading post that supposedly sold Omaha Pumpkin Squash seeds.

He found not only the seeds but a book detailing everything he needed to know about his people’s farming—when to plant, how to plant, who did what job, what time of year they worked, and even what angles to build mounds in to receive maximum sun.

“It was a very powerful experience because here were instructions on how to do it,” Keen says. “It was a treasure trove.”

While Sacred Seed is not alone among many organizations and individuals preserving native heirloom crops, Keen’s movement has found footing among others who think there’s something to learn from the Omaha ways.

The Land Institute in Salina, Kansas, a non-profit focused on finding sustainable solutions to agriculture, partnered with Keen to grow some of his crops on their plots—including Arikara Sunflower, Cherokee White Corn, Arikara Melon, Cherokee Trail of Tears Beans, and Cherokee Okra.

Director of research Tim Crews said this is not a typical partnership. The institute focuses on perennial crops, and most of Keen’s crops are annuals.

However, Crews said the partnership works because both are aimed at the ultimate goal—building an agricultural system in tandem with a culture that has respect for natural systems and ecological balance.

“We need a different model,” says Crews, “and we feel like what Taylor is keeping

alive and spreading in his work is an example of a model that has proven to persist through time.”

In 2016, Keen drove to Cody, Wyoming, to identify some Native American artifacts for Becca West, his friend and curator of the Buffalo Bill Center of the West. One morning before going through the museum, Keen went for a run to mull over a line he’d just read in a book about listening to the Earth for guidance.

“Creator, if the plants or animals ever need to speak to me, may I be a strong enough vessel,” Keen prayed along the Cheyenne River’s banks.

At the museum later that day, West pulled out a large box of Omaha tribe artifacts containing a bag sealed with tape, yellow with age. Keen slowly dragged his knife around the edges and lifted the plastic away. Inside was a stick affixed to an ear of white corn, its crown painted blue with four lines leading down toward a still-intact husk.

Mother corn.

The sacred Omaha object, a symbol of the Earth-Sky union used to bless a newborn child and the tribe, was believed lost nearly 130 years ago, Keen says. And yet here she was before him, in a museum. It felt like his work with the book and Sacred Seed just received the highest blessing.

“If you want to believe in things aligning,” West says, “this was one of them.”

The past few years of Keen’s life are filled with these stories. Experiences that seem at once connected to spiritual currents beyond his control. Over the years he’s travelled to burial mounds, tribal origin places, and other sacred areas. Each time it reinforces the sacred beauty in the connection between all life as well as the purpose for his work.

Nowhere is that on display more than his backyard. As he plants, waters, and works, he can feel his ancestors watching over him.

“It’s our religion to honor the Earth and honor sacred places on the Earth,” Keen says. “But ultimately there is a relationship between the blood and bones of our ancestors [and the Earth].”

Visit sacredseed.org for more information.

AFTER HIS

F I R ST C R O P,

K E E N W E N T TO FIND OMAHA VA R I E T I E S .

H E TA L K E D

W I T H OT H E R G R OW E R S

A N D T R I BA L MEMBERS

T RY I N G TO

T R AC E D OW N SEEDS AND

SEARCHING

IN CELLARS FO R O L D

P R E S E RV E S

T H AT W E R E

NEVER THERE.

Post-season, Keen stands among his corn stalks

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// 61 //

// ADVENTURE //

Continued from page 53 Every Th ai person I met cares deeply about food and its fl avors, explaining every new and bizarre ingredient to me excitedly and with a deep sense of pride.

It's a magnificent balancing act. Virtually every table has a little caddy with a variety of condiments on it to help balance the fl avor of one's dish.

Some of the dishes I remember best I ate after I fi rst landed in Chiang Mai and my friends took me to their favorite restaurant outside of the city. I told them I would eat whatever typical Th ai food they thought was best. We ordered a feast of dishes including beef labb, papaya salad with fermented crab legs, ground pork and green beans, herb-fried fi sh, and more. It was incredible, and I ate until the spices made my eyebrows sweat.

Bold and bright fl avors complemented each other wonderfully, such as Kaffi r lime leaves punctuating through sharp ginger notes and spicy chilies balancing out a funky fi sh sauce. It was certainly a welcome change of pace from the rustic German cuisine I had been cooking for the last few months.

Being from smaller places (Switzerland or Nebraska) has its perks because it is a small demographic, and when I do meet people from the same area, we become fast friends. While sitting on the rooftop bar at my hostel in Chiang Mai, Th ailand, I met a traveler from Iowa, so I mentioned that I am a chef in Omaha.

We clicked immediately. A couple of travelers overheard us and asked if we had mentioned Nebraska. It turned out the two of them had lived in Omaha and had mutual friends. One selfie later, one of my best friends was completely baffled as to why I was in Th ailand drinking with his friend Drew.

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As I write this, I'm waiting for my connecting fl ight to Bangkok, my fi nal stop on this southeast Asia adventure.

Luckily I won't have to say goodbye to the Th ai cuisine. I have been holding off eating the classic dessert of mango and sweet sticky rice, since I believe March is mango season and I want to eat it as fresh as possible.

My month in southeast Asia was, without a doubt, one of the most culinarily stimulating adventures of my life. The intense Vietnamese and diverse Th ai fl avors will forever affect how I combine flavors.

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// 63 //

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THE COMMUNITY HAS VOTED LA MESA AS

BEST OF OMAHA 16 YEARS IN A ROW,

AND THE STAFF AT LA MESA ARE HUMBLED AND APPRECIATIVE OF THIS HONOR.

LA MESA

Mexican Restaurant “THERE IS NO ONE FAVORITE,” claims Jose “Chuy” Salazar, co-owner of La Mesa. “We have something for everyone.”

That means those wanting enchiladas can get their favorite plate, while someone looking for a more unique dish can dive into a Mocajete which includes steak, chicken, chorizo, and shrimp in a spicy sauce with queso fresco and green onion and served in a lava bowl.

The restaurant started in 1993 as the dream of Founder Francisco Onate who wanted a place where families could come together. La Mesa in those days was a different place from what it is today. “The menu was simpler and more basic," Salazar says.

Through the years, people’s tastes have changed and diversified, and La Mesa has evolved right along with them. Today, a diner can create their own combinations or choose from 18 specialty tacos. In addition to traditional Mexican fare, La Mesa offers an array of seafood specialties such as camarones al tequila (seasoned shrimp sauteed in chipolte sauce and flamed tequila) or mango fish (grilled tilapia). // 64 //

JUNE 2019

"Our entrees have diversified over the years," Salazar says. "The stuffed poblano pepper, pasta a la Mesa, and pollo a la crema are some of the newer favorites, and of course our enchiladas, burritos and fajitas are still very popular."

The staff at La Mesa constantly keep up with their customers' wants and needs. The current trend towards healthier eating is reflected in choices like black beans or steamed vegetables being available for those who do not want rice and refried beans.

Those who want to indulge in a bit of tequila will find no place better than La Mesa, with over 16 premium margaritas and 100 tequilas offered.These tequilas are of the highest quality, because Salazar understands how great tequila should taste. His family farms agave and Salazar himself once worked in a tequila distillery.

Customers also enjoy their tequila-tasting dinners. These are chef-created special events that La Mesa puts on two or three times a year. The food is specially paired with the

tequila offerings for the night. It gives the chefs a chance to show off their culinary skills, and they do so proudly in order to bring the customers a special night out. The events also include special guests, such as tequila ambassadors, who are on hand to educate and inform.

No matter what someone wants, La Mesa works hard to give their customers, and their community, the best dining experience possible. “People are so busy these days,” Salazar says. “We try to make sure the time they do have together is special.”

The community has voted La Mesa as Best of Omaha 16 years in a row, and the staff at La Mesa are humbled and appreciative of this honor. That’s why they say “Muchas gracias!” to their customers, each and every day, for letting the restaurant be a part of the customers’ lives.

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// 65 //

GIVING PROFILE // STORY BY HOUSTON WILTSEY // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

JUNE

// 66 //

2019

From Togo to Omaha odji Salifou has no time to be profiled for a magazine. As the operations manager of Heartland Hope Mission, a faith-based charitable organization and food bank in Omaha, he's got more important things to do than sit down for an hour-long interview.

“I oversee all of our operations [which] includes our trucks, pantry operations, clothing, and building maintenance,” he writes in an email. “I am also an ordained minister so I share an encouraging word and offer a prayer for the clients who want it.”

With a resumé like that, it's a wonder that Salifou has the time to talk at all. But then again, he's spent his entire life learning how to balance all these aspects while still making time for others.

“I feel God called me to this,” he says when asked about the impetus behind his chosen career path. Salifou grew up in a Christian home in Lomé, the capital of Togo, in West Africa. It was there that he first developed his love for doing charitable work by helping out in the church from a young age.

He studied in Togo before coming to the U.S. and getting a bachelor's degree in theology from Global University in Springfield, Missouri.

Since then, he has spent the last nine years of his life helping others in his current position at the mission.

For Salifou, what makes his job so rewarding—and what he believes sets Heartland Hope Mission apart from other food pantries in the area—is the organization's focus on more than giving out food and toiletries.

“Feed-A-Family is our other big event and that happens on Oct. 10. It is a casual barbecue event where we hear testimonials [from] clients who have been helped by Heartland Hope Mission.”

“Every person is able to meet one-onone with a client service specialist who can help them fill out a SNAP (formerly Food Stamps) application, connect them with job and education opportunities, and provide them with community referrals,” he says. “We work to prevent families from becoming homeless and help them work toward self-sufficiency.”

There may even be a fireworks stand popping up at some point.

This is not to say that Heartland Hope Mission is not focused on doling out as many high-quality meals and goods as possible. In 2018, the organization's pantry served food to more than 45,000 people and gave out clothing to an additional 22,000.

Because of Heartland Hope's success over the past few years, Salifou has garnered love and admiration from people in and around the Metro's charitable scene.

“Our Stuff-A-Truck is coming up in August which is our largest event,” says Salifou. “Volunteers will be at all the Omaha Hy-Vee [locations] asking customers if they will buy a $5 or $10 bag of food to help families in need.”

“We don't know if we'll have one this year,” he says. “The city decides which nonprofits that apply get to run one.

It was a lot of work and takes a lot of volunteers, but it's also a lot of fun.”

Although working with nonprofits takes a lot of time and effort, he has a cheerleader in his own home who understands his passion.

“Dodji is great at bringing projects to life,” says Chelsea Salifou, his wife and the CEO of Heartland Hope Mission.

“He is very compassionate and has a huge heart for the clients we serve.”

Even though his job has him working around the clock, in and out of the office, Dodji says he can't picture himself doing anything else.

“Working at Heartland Hope Mission is a blessing,” he says. “Our clients know we love them and it is great to be able to be part of their lives and part of their success. We are changing Omaha one family at a time.”

Visit heartlandhopemission.org for more information.

JUNE

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2019

GIVING

CALENDAR JUNE 2 0 1 9

June 6 (10:30 a.m.-4 p.m.)

June 8 (11:30 a.m.-1:30 p.m.)

Benefiting: Outlook Nebraska Location: Indian Creek Golf Course

Benefiting: Gift of Adoption Fund— Nebraska & Iowa Chapter Location: Thunderbowl of Council Bluffs

TEE IT UP FORE SIGHT GOLF TOURNAMENT —outlookne.org

June 6 (7-9 p.m.)

2019 SPICE DINNER

Benefiting: Christ the King Educational Trust Location: Christ the King Parish Center —ctkomaha.org

BOWLING FOR FAMILIES

—giftofadoption.org

June 8 (9:30 a.m.-9 p.m.)

ARCHOMAHA UNITE

Benefiting: Archdiocese of Omaha Location: CHI Health Center —unite.archomaha.org

June 9 (9 a.m.-4 p.m.)

51ST ANNUAL MUNROE-MEYER GUILD GARDEN WALK JUNE 01

Benefiting: Munroe-Meyer Institute Location: locations vary

joslyn.org

June 10 (noon-7 p.m.)

—unmc.edu/mmi

2019 JAMA GALA: THE ART OF SEATING

17TH ANNUAL GOLF CLASSIC

This annual black-tie affair will be held June 1 from 6-9 p.m. in conjunction with the opening of the exhibition The Art of Seating: 200 Years of American Design. The evening opens with a cocktail reception and private exhibition viewing followed by a gourmet dinner in a tent outside on the museum grounds. The evening also includes an oral auction and an after-hours party.

June 1 (8 a.m.-noon)

2019 WALK TO CURE ARTHRITIS Benefiting: Arthritis Foundation Location: Werner Park —arthritis.org

June 1 (9 a.m.-5 p.m.)

OVER THE EDGE

June 1 (6:30-10 p.m.)

June 1 (10-11:30 p.m.)

June 3 (11 a.m.-4 p.m.)

Benefiting: Heartland Pride Location: Omaha Mining Company

Benefiting: Elkhorn Public Schools Foundation Location: Champions Run Golf Course

—heartlandpride.org

June 2 (7:30 a.m.-5 p.m.)

TEE OFF AND SUPPORT WHEELCHAIR SPORTS ANNUAL GOLF TOURNAMENT Benefiting: Paralyzed Veterans of America Great Plains Chapter Location: Tiburon Golf Club —greatplainspva.org

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JUNE 2019

Benefiting: Fred & Pamela Buffett Cancer Center Location: Wauneta, NE —cattlemensball.com

June 11 (11 a.m.-6 p.m.)

GOLF INVITATIONAL

Benefiting: Project Harmony Location: Indian Creek Golf Course —projectharmony.com

June 12 (5:30-8:30 p.m.)

18TH ANNUAL HOPS FOR HARMONY June 8 (8:30 a.m.-12:30 p.m.)

2019 GOLF FORE GRANTS

—elkhornfoundation.org

June 5 (10:30 a.m.-6 p.m.)

2019 OMAHA HOME FOR BOYS GOLF CLASSIC Benefiting: Omaha Home for Boys Location: Tiburon Golf Club —omahahomeforboys.org

—csfomaha.org

2019 CATTLEMEN’S BALL

2019 ABIDE GOLF FUNDRAISER

—abideomaha.org

Benefiting: Children’s Scholarship Fund of Omaha Location: Embassy Suites-La Vista Conference Center

June 7-8 (5-10 p.m. Friday, 8:30 a.m.-5 p.m. Saturday)

June 3 (8:30 a.m.-4:30 p.m.)

—olliewebbinc.org

CHANCE LUNCHEON 20TH ANNIVERSARY CELEBRATION

—explorecrossroads.com

—chsfomaha.org

Benefiting: Ollie Webb Center Location: Downtown Hilton

SUMMERTIME SADNESS, A HEARTLAND PRIDE BENEFIT

Benefiting: Crossroads of Western Iowa Location: Bent Tree Golf Course

CENTRAL HIGH FOUNDATION GOLF OUTING

Benefiting: ABIDE Location: The Players Club at Deer Creek

OLLIE’S DREAM GALA 2019

EIGHTH ANNUAL COUNCIL BLUFFS GOLF TOURNAMENT

—omahanorthhighschoolfoundation.com

Benefiting: Central High School Foundation Location: Field Club of Omaha

—griefsjourney.org

June 7 (11 a.m.-7 p.m.)

Benefiting: Omaha North High School Foundation Location: Shoreline Golf Course

June 1 (12:30-7 p.m.)

Benefiting: Grief ’s Journey Location: Eagle Hills Golf Course

June 10 (11:30 a.m.-1 p.m.)

OMAHA NORTH HIGH SCHOOL ANNUAL GOLF TOURNAMENT

June 3 (7:30 a.m., 12:30 p.m.)

DOOLIN CLASSIC

—hopecenterforkids.org

June 2 (2-6 p.m.)

Benefiting: Youth for Christ Location: Highline Apartments —goyfc.org

Benefiting: The Hope Center for Kids Location: Champions Run Omaha

JUNE

08

HEALTH WALK FOR EDUCATION

Benefiting: Gifford Farm Education Center Location: Gifford Farm Education Center

—esu3.org/GF/Home

June 8 (11 a.m.-5 p.m.)

WINE & HOWL FUNDRAISING EVENT

Benefiting: Lincoln Animal Ambassadors Location: Deer Springs Winery —lincolnanimalambassadors.org

Benefiting: Project Harmony Location: Werner Park —projectharmony.com

Do you suffer from acute pain from: Illness, surgery, a serious injury or accident?

June 13 (noon-1 p.m.)

THE TRIBUTE TO WOMEN LUNCHEON

Benefiting: Women’s Center for Advancement Location: Marriott Downtown at the Capitol District

Do you experience chronic pain from: Arthritis, back or neck pain, headaches, herniated disks, fibromyalgia, hip or knee pain?

Don’t let your pain keep you from enjoying life. Discover how to recover!

—wcaomaha.org

June 13 (noon-8 p.m.)

GOOD GRIEF GOLF OPEN

Benefiting: EveryStep and Hospice with Heart Location: Echo Valley Golf Course —everystep.org

Joh

June 14 (10 a.m.-7 p.m.)

29TH ANNUAL GOLF CLASSIC

Benefiting: Millard Public Schools Foundation Location: Tiburon Golf Club

JUNE

14

—mpsfoundation.org

June 14 (6-9 p.m.)

IOWA “STRIKE A CHORD” GALA

Benefiting: Heartland Family Service Location: Mid-America Center —heartlandfamilyservice.org

June 15 (6-9 p.m.)

MINI GOLF FORE GOOD

. n Co o k , M . D

Da

ve J

o h n so n, P

A- C

Raf

a l K re jz a, D O

Ke v

i n B a lt e r, M

. D.

Midwest Pain Clinics offers a range of treatment options to help manage your daily pains. Our providers have over 50 years combined experience in treating many types of pain.

See how our providers can improve your quality of life!

VOTED FIRST PLACE SIX YEARS IN A ROW!

402-391-PAIN (7246) | 825 N. 90th St., Omaha, NE | contact@midwestpainclinics.com

Benefiting: Nebraska Chapter of the National Hemophilia Foundation Location: Papio Greens Golf Center

Th e go od life awai ts .

—nebraskanhf.org

June 15-16 (9 a.m.-5 p.m.)

SAC MUSEUM CAR SHOW

Benefiting: Strategic Air Command & Space Museum Location: Strategic Air Command & Space Museum —sacmuseum.org

June 18 (5:30-9 p.m.)

CONNECT • PLAY • WORK • HOST • CELEBRATE

FREMONT FAMILY FRIENDS 2019

Benefiting: Lutheran Family Services Location: Fremont Golf Club —lfsneb.org

OAK HILLS COUNTRY CLUB

18-hole golf course | Six-lane pool | Hard-court tennis courts | 28,000-square-foot clubhouse 402-895-3636 | oakhillscountryclub.org

June 20 (8 a.m.-2 p.m.)

20TH ANNUAL RELEASE MINISTRIES BILL ELLETT MEMORIAL GOLF CLASSIC Benefiting: Release Ministries Location: Iron Horse Golf Club

1120 FORT CROOK ROAD, BELLEVUE, NE 68005

—releaseministries.org

June 21 (all day)

THE LONGEST DAY, AN INDIVIDUALIZED FUNDRAISER Benefiting: Alzheimer’s Association Location: donor’s choice —act.alz.org

June 22 (9 a.m.-noon)

TAKE STEPS FOR CROHN’S & COLITIS

Benefiting: Crohn’s & Colitis Foundation of America Location: Werner Park —online.crohnscolitisfoundation.org

50 YEARS STILL THE BEST IN SHOW Since 1967

800.756.7344 | 402.292.1455 | APACHECAMPER.COM LOCATIONS ALSO IN LINCOLN & KEARNEY

JUNE 2019

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ELEGANCE

WEST

REIMAGINED SHOPPING HOURS Monday - Friday, 10 am - 8 pm Saturday, 10 am - 7 pm Sunday, 12 pm - 5 pm Individual store hours may vary

STORES | SERVICES Ann Taylor | Anthropologie Apricot Lane Boutique | Borsheims Evereve | Garbo’s Salon & Spa Learning Express Toys | LOFT Nails Spa Village | Parsow’s Fashions Pottery Barn | Pottery Barn Kids | Tilly

White House Black Market Williams-Sonoma

DINING Bonefish Grill Fleming’s Prime Steakhouse & Wine Bar Mode de Vie | Paradise Bakery & Café 120 Regency Parkway, Omaha | RegencyCourtOmaha.com

Dr. Michael Siggers & Staff Full-service Veterinary hospital caring for cats, dogs, ferrets, rabbits, pocket pets; and a special interest in birds & exotics!

402-334-5975

13212 Cottner St. • Omaha, NE 68137 BestCarePetHospital.net Best Care Pet Hospital West

THANK YOU

for voting us 1 st place 14 straight years!

Set ting a Standard in Collis ion Repair 402.558.3500 Corner of 50th & South Saddlecreek

402-502-8757 Southwest Corner of 144th & Industrial Rd

402.502.5511 Southwest corner of 120th & Maple

402.933.9400 Corner of Washington & Lincoln, Papillion

MECHANICAL REPAIR 402.991.2848 / Southwest Corner of 120th & Maple

“We’d Rather Be The Best Than Apologize for Anything Less.” w w w. d i n g m a n s . c o m

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JUNE 2019

402.342.2885 bigbrainomaha.com

Vote us Best of Omaha 2011 Go to voteomaha.com

402.342.2885 bigbrainomaha.com 1123 Jackson St, Omaha, NE 68102 16920 Wright Plaza #162

// GIVING CALENDAR //

June 22 (11 a.m.-4 p.m.)

WHEELS OF COURAGE CAR SHOW

Benefiting: Jennie Edmundson Foundation Location: Quaker Steak & Lube, Council Bluffs —jehfoundation.org

June 22 (noon- 2 p.m.)

WOOF & WHISKERS MEET & GREET

Benefiting: Golden Retriever Rescue in Nebraska Location: Woof & Whiskers —grrin.org

June 23 (10:30 a.m.-1:30 p.m.)

WALKRITE FOR RITECARE

Benefiting: UNMC Munroe-Meyer Institute’s RiteCare Speech & Language Clinic Location: Lake Zorinsky Picnic Pavilion

JUNE

23

—scottishriteomaha.org

June 23 (3 p.m.-5 p.m.)

I BE BLACK GIRL PRESENTS: AIN’T I A WOMAN CELEBRATION

Benefiting: I Be Black Girl Giving Circle, Women’s Fund of Omaha Location: Seventy Five North —omahawomensfund.org

June 23 (5-8 p.m.)

FULL CYCLE SUPPER

Benefiting: Big Muddy Urban Farm and Community Bike Project Omaha Location: Big Muddy Urban Farm —bigmuddyurbanfarm.org

June 28 (11 a.m.-4 p.m.)

2019 GOLF CLASSIC

Benefiting: ALS in the Heartland Location: Tiburon Golf Club —alsintheheartland.org

June 28 (noon-6 p.m.)

2019 GOLF TOURNAMENT

Benefiting: Habitat for Humanity of Sarpy County Location: Tara Hills Golf Course —hfhsarpy.org

June 28 (6-11 p.m.)

FIRST RESPONDERS NIGHT I-80 SPEEDWAY Benefiting: Victory Riding Academy Location: Greenwood, Nebraska —victoryride.orgu

Event times and details may change.

Savor the experience

Check with venue or event organizer to confirm.

Voted First Place Best of Omaha since 2010 402.558.3202 cateringcreations.com JUNE 2019

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insurance and you could save.

geico.com | 1-800-947-AUTO | Local Office

Some discounts, coverages, payment plans and features are not available in all states, in all GEICO companies, or in all situations. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. Homeowners, renters and condo coverages are written through non-affiliated insurance companies and are secured through the GEICO Insurance Agency, Inc. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company. GEICO is a registered service mark of Government Employees Insurance Company, Washington, DC 20076; a Berkshire Hathaway Inc. subsidiary. Š 2018 GEICO

60PLUS // OPENER

T

HIS JUNE ISSUE is all about food.

In past years, this issue has been one of our most popular.

In the late 1950s and early 1960s, when my children were very young, we seldom went out to eat as families do now. Some of their favorite homemade meals were hamburger pie, macaroni and cheese, spaghetti with meat sauce, and fried chicken with mashed potatoes and gravy.

I remember when the first McDonald’s in Omaha opened at 80th and Dodge streets.

It was in February 1960, and the restaurant was very noticeable with its golden arches and a big sign that said “One Million Hamburgers” had been sold. A hamburger from McDonald’s was 15 cents, which was a great price even then.

Bronco’s has claimed to be Omaha’s first locally owned and operated fast-food restaurant. They opened in 1959 at 30th and Fort streets and are still famous for their french fries.

Once these fast-food restaurants opened, it didn’t take long for families with young children to start going out to eat more often. Now you can find one every few blocks.

Omaha has so many wonderful restaurants.

Whether you are looking for an upscale, elegant one to celebrate a special occasion or a family place in which to sit down with menus for children, you will find it in Omaha.

Bon appétit.

Contributing Editor

Lowell Wilhite JUNE 2019 • 60PLUS

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ACTIVE LIVING // STORY BY CHARLIE LITTON // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY DEREK JOY

The Virtues of

Barbecue Low & Slow

JUNE 2019 • 60PLUS

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// ACTIVE LIVING //

You gotta put some love into it to make it “good.

You gotta do it with care and love or else don’t bother with it.

THERE IS A SECRET INGREDIENT for

really good barbecue. The kind that wins competitions. The kind that is hard to replicate in a restaurant.

Good, competition-worthy barbecue is special. No small amount of effort goes into it. A mother might—might—fuss more over a newborn. She might also get more sleep.

It is difficult to smoke meat commercially with the same level of quality as a competition. Good barbecue takes time, a luxury many restaurants can’t afford, says Lowell Wilhite, 68, a certified master judge with the Kansas City Barbeque Society, or KCBS for short.

“You gotta put some love into it to make it good,” he says. “You gotta do it with care and love or else don’t bother with it.”

Originally from Jefferson City, Missouri, Wilhite is a retired IT project manager who has lived in Omaha since the early 1970s. He worked for 22 years at Mutual of Omaha before joining First Data, then closed out his career as a project consultant for firms like eBay, PayPal, and Ralph Lauren.

He has been deeply involved in the Omaha barbecue scene for nearly as long, joining the Greater Omaha Barbeque Society shortly after its founding. He went on to serve as a board member, president, and treasurer.

In 1998, Wilhite qualified as a certified barbecue judge, and in 2013 qualified as a master certified judge for KCBS, the world’s largest and most widely known barbecue organization. Certification requires specific training and practical experience as a cook and competitor.

He knows firsthand how difficult it can be to make magic with the notoriously persnickety brisket.

”

“I learned that it’s a lot of work and a lot of money,” Wilhite says. “It’s a lot easier to judge,” he adds with a laugh.

Equipment, time, and resources are certainly important, but elevating decent barbecue into something special requires more.

What else—if not love—can compel someone to spend 12-14 hours carefully stoking and maintaining a slow and low burn of hot smoke? Missing pre-dawn sleep in the darkest hours to nurture dimly lit embers that couldn’t warm a cup of coffee? All for what? Smokeflavored meat?

No matter how mouth-watering, tender, and delicious it may be, properly cooked barbecue isn’t as forgiving as grilling burgers and brats. There’s a reason most people order pizza for the big-game viewing party.

Cooking a brisket? That takes time and next-level patience.

“I have cooked a brisket in eight hours… but I don’t like to do it that fast,” Wilhite says.

As for sauce? Don’t go there.

In fact, barbecue often means indirect heat, where the heat from wood smoke simultaneously flavors and gently cooks the meat to divine tenderness. Ideal temperatures range between 200- and 250-degrees Fahrenheit. At that temperature, cooking ribs, a pork shoulder, or a brisket is an all-day affair—or all night if noon is the targeted feast time.

“225 is the minimum I cook at,” Wilhite says. “At 225 you’re safe. That’s low and slow enough.”

There are many good resources for the curious and those looking to raise their outdoor cooking game with the art of low and slow, including specialized stores and websites. They offer gear, equipment, and expertise.

Even better, attend a barbecue competition.

Most cooks and judges enjoy chatting up folks who want to learn, Wilhite says.

There are worse ways to spend a weekend.

“What’s better than sitting around, smelling barbecue smoke, and drinking beer?” he says. “It can’t be all bad.”

Visit gobs.org for more information.

Wilhite has judged 51 KCBS-sanctioned competitions over the years, and the quickest way to the wrong side of one of his pet peeves is spending undue focus on sauce. The meat is supposed to be the star—sauce is an afterthought.

The most common mistake he sees is a lack of patience. Patience is the key virtue for barbecuing, which is not to be mistaken for grilling.

Grilling involves searing heat directly applied to steaks and burgers for quick— and delicious—cooking. Barbecue, however, is about taking the toughest cuts of meat and turning them into morsels of joy with low heat and excruciatingly long cooking times.

JUNE 2019 • 60PLUS

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FEATURE // STORY BY ANDREA KSZYSTYNIAK // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY DEREK JOY

Monica Brown bakes with her family, (from left): niece Mary Vankat, nephew Thomas Vankat, grandson Benny Brown, and nieces Cecilia and Barbara Vankat.

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60PLUS • JUNE 2019

JUNE 2019 • 60PLUS

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60PLUS • JUNE 2019

// FEATURE//

was a child, he walked the five blocks from his parents’ Omaha home to his grandparents’ every Saturday. There, he and his five sisters would play games, take walks, and cook with his Czech grandmother.

“It wasn’t a choice for my parents,” he says. “We were expected to be there.”

Melichar, now 64, would watch as grandma crafted and cooked and stewed and baked. He’d pop in to assist—peeling potatoes, making salad dressing, and wrapping weenies for the pigs-in-a-blanket recipe. Recipes for chicken paprika, kolaches, pork roast, and dumplings would clear his grandmother’s stove and then enter his mouth.

Now that he has children of his own, he’s taught them some of the recipes. His middle son, Andy, makes dumplings and kolaches. All of his children have learned the family recipe for chicken paprika.

“They weren’t fond of sauerkraut so that’s something that’s lost to the generations,” he says.

These traditions vary from family to family. But for many Omaha Czechs, food is a multi-generational language.

Monica Vankat Brown’s grandmother made vánočka (also called houska) when Brown was a child. The plated yeast bread is flavored with mace (which is made from nutmeg and a Vankat family addition) and filled with white raisins and almonds. Topped with icing, red and green candied cherries, and whole pecans, it’s typically served during the holiday season.

Brown is one of 10 children, meaning her mother never had much time for baking; she was often too busy with her children.

So when Brown’s grandma passed away, Monica tried to make her own vánočka for the first time. But grandma didn’t leave her recipe. Though only 13, Brown figured it out on her own. She and her family have made the bread every year since; Brown is now 62.

Constructing this Christmas bread initially began as a small event—30 or so family members in a house. But then the kids got involved and 20 loaves turned into 40 loaves. To accommodate the growing number of loaves, the family moved the operation out of a house and into a home economics room at Mercy High School.

Every Christmas season three generations of her family—about 60 people—gather to craft 100 loaves to share and eat.

That’s 25 batches, baked and decorated

by Brown’s Czech family.

“My family, we are very big eaters and food is a central part of every gathering that we have,” Brown says. “It’s almost to the point of being ridiculous.”

When it comes to food staples, every Czech seems to have their own rules of play. And often, those recipes are wellguarded. When Melichar would go to his grandparents to bake kolache, often the dough was already made or halfway started.

“She was kinda funny about kolaches,” Melichar says. “As I got older, I’d ask her for a recipe and she goes, ‘Oh, you don’t want to know that.’”

Brown says when she was growing up in South Omaha, Czech food was readily available. There were Czech butchers, bakeries, and cafes. Old Vienna Cafe, a restaurant on South 24th Street, served traditional Czech cuisine. But over the years, it has gotten harder to come by.

“It was like saying goodbye to a friend,” Melichar says.

In spite of familial secrecy and a dwindling local restaurant scene, Czech recipes are still making it down the chain.

Millie Svagera Marne, 87, helped her mother grind poppy seeds for kolaches each Saturday. Now, she’s teaching her son David the recipes; explaining how to scald milk to create dough and how to appropriately stomp down the kolache so the filling doesn’t leak out. She says he also wants to learn to make dumplings.

“But I’m working on these yeast dumplings to get those perfected,” Marne says.

Marie Sedlacek, the president of the Omaha Czech Cultural Club, learned about Czech food mostly through eating it—her mother cooked often. Sedlacek also participated in Omaha Sokol, which featured cultural events and dinners attended by everybody in the local Czech community.

Nowadays, some of the people who are most interested and closely related to Czech culture are older, Sedlacek says.

But those who remain involved are very invested. Sedlacek says she makes it a point to share recipes with friends and others in the community.

“Cooking something with intention and knowing what you’re doing is another way of conveying love to your family and passing down traditions,” she says.

Melichar says a lot of Czech kids growing up now may not know the food unless someone in their family happens to cook it.

The 2016 closing of Bohemian Cafe was a deathblow to an already depleted culinary scene. For Czechs, the Bohemian Cafe represented a connection to food lineage. Melichar’s grandparents hung out there; it was the social place to go.

The closure was an elimination of a staple.

JUNE 2019 • 60PLUS

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NOSTALGIA // STORY BY KARA SCHWEISS // PHOTOGRAPHY BY CONTRIBUTED // DESIGN BY DEREK JOY

JUNE 2019 • 60PLUS

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60PLUS • JUNE 2019

// NOSTALGIA //

Deb Price’s parents,

Larry and

Esther Price, sold King’s Food Host restaurants nearly 50 years ago, but she says locals still harbor nostalgia for the chain.

Cheese “frenchees” (sometimes spelled “frenchies”) may appear on local menus today, but no one has ever really duplicated the original, Price says. The influence of King’s, however, lingers in restaurants such as Don and Millie’s, which was started

by King’s alum Dean Rasmussen.

King’s started in Lincoln in 1955 and grew to 150 locations in 17 U.S. states and Canada, and was named for coowner James King, who left the business in 1960. The Facebook page Price helps manage was launched by an enthusiast in 2012 and now has 1,200 fans. The restaurant is also a regular topic on local Facebook pages like Forgotten Omaha and Omaha History Club.

People who know of, or discover, Price’s connection to the restaurant love to share their memories, she says. They talk about branding details such as the big crown signage or the iconic diamond pattern appearing on everything from wallpaper to napkins; or smaller elements such as the branded silverware or the plastic hand puppets and King’s Kids figurines for young diners. But when it comes to the food, virtually everyone will talk about three particular menu items.

“When people talk about King’s, what they remember is the Cheese Frenchee, the onion rings, and the chocolate shakes,” she says. “My dad invented the Cheese Frenchee.”

Cheese “frenchees” (sometimes spelled “frenchies”) may appear on local menus today, but no one has ever really duplicated the original, Price says. The influence of King’s, however, lingers in restaurants such as Don and Millie’s, which was started by King’s alum Dean Rasmussen.

The crown once rose above streets all over the city. Price recalls that in Omaha alone, two stand-up King’s restaurants graced either end of Westroads Mall when it opened in 1967, joining freestanding brick-and-mortar locations on 72nd and Cass, 72nd and L, 30th and Farnam, and 16th and Howard streets, among others.

However, the restaurant business was just one of her father’s endeavors. “He started entrepreneurship at age 11 selling pop on the corner of 27th and O in Lincoln,” she says. He was also a Nebraska Wesleyan University football and basketball coach, a police officer, a mail carrier, a grocer, and a real-estate developer—sometimes juggling more than one career at a time.

Deb says Larry thought outside the box, with ideas that were “way, way beyond his time,” such as a coffee bar inside a grocery store in the 1940s or following a locally sourced philosophy decades before the term locally sourced even existed.

“My dad grew up dirt poor and became a self-made millionaire,” she says.

The Prices also shared their wealth, though they were somewhat quiet philanthropists. “It’s important for people to know my mom and dad gave back to the community.” And while the public usually associates her father with King’s, Price says her parents built the franchise together.

King’s didn’t last long after being sold to investors. “The investors were more about quantity than quality,” Price explains, and diners could tell the difference.

Some of the buildings now house other restaurant brands or different businesses.

But Price holds a premier collection of King’s memorabilia: framed menus and photos; trademarked aprons, hats, and silverware; even some of the booths with a telephone receiver once used for ordering and a large backlit menu.

“I see items on eBay, but it’s always things I already have,” she says. As for her impressive collection, Price says she would be open to lending items to a history organization or museum for an exhibition the public could enjoy, but she wouldn’t sell any of it.

JUNE 2019 • 60PLUS

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60PLUS • JUNE 2019

HEALTH // STORY BY TAMSEN BUTLER // DESIGN BY DEREK JOY

E

veryone knows Type 2 diabetes is caused by bad foods. Everyone also knows you can reverse Type 2 diabetes by eating the right foods if you work hard enough to not give in to temptations.

Everyone is wrong.

A Complex Disease Type 2 diabetes is a metabolic disease and there is no way to “reverse” it— although it can be put into remission.

“It’s not just about insulin and body fat,” says Meghan McLarney, nutritionist and certified diabetes nutrition educator at Nebraska Medicine.

During her rotations as a student, McLarney kept encountering people with a diagnosis of Type 2 diabetes who “felt guilty about the disease,” she says. “The disease and the people are misunderstood. Everybody is blaming each other, but it’s a super-complex disease with a strong genetic component.” She adds that those affected often do not feel supported or get information they need due to assumptions—internal and external— that the disease is uncontrolled because of their eating habits.

“Portion control alone will not fix diabetes,” McLarney says.

While diet is a primary treatment for the disease, it should be individualized to fit the person and their blood sugar management.

“For example, a low-carb diet might be good for a person who only has blood sugar spikes when they eat high-carb meals but it won’t make an impact on blood sugars for a person who has trouble with sugars rising overnight—that person might respond better to weight loss or a daily walk but not see a big benefit from a strict low-carb diet.”

“There is more than one way to treat Type 2 diabetes,” she continues. “And there is not one ‘diabetes diet.’” Recent research suggests that people with Type 2 diabetes may have issues with their brain not receiving the signal quickly enough that they’re full from a meal, causing them to overeat. If that’s the case, it’s not the overeating that causes the Type 2 diabetes, but rather the Type 2 diabetes that causes the overeating.

“It’s part of your DNA,” McLarney says.

Typically, patients receiving a diagnosis of Type 2 diabetes are encouraged to exercise more, eat smaller portions, reduce their intake of sugar and simple carbs, and increase their intake of vegetables and fruit. The goal is to control blood sugar, and while many patients turn to highprotein diets (or even high-fat ones, such as the ketogenic diet), McLarney says that diets “wear people out.”

“Avoid all-or-nothing and instead think long term. Talk to a diabetes educator to make sure any diet you want to try is safe for you.”

McLarney says patients over the age of 40 often find weight loss to be “an uphill battle,” adding “It’s harder to lose weight because our metabolism slows down with age.” Weight loss helps control Type 2 diabetes because it typically involves exercise, which actively uses blood sugar as energy, she explains.

“If someone found a dietary cure for diabetes, I’d be working with those people.

It’s not fair to say it’s simple.”

McLarney says that within Type 2 diabetes, there are different “types,” making it impossible to make one blanket dietary suggestion appropriate for all people with the diagnosis. There are eight possible metabolic problems with Type 2 diabetes, called the Ominous Octet. “You might have one of the eight, or you might have all eight,” she says.

More Complications For adults over 60, the challenges and risks from diabetes become even greater.

McLarney says there are unique factors involved for this age set, and encourages them to seek more frequent assessment of their nutrition and medical care.

“Older adults need the same amount of vitamins, minerals, protein, carbohydrates, fats, and fluids as they did in younger years,” she says. “But overall calorie needs are decreased.” This is why it’s easy to lose muscle mass, strength, and overall nutrition status when trying to lose weight.

McLarney recommends meals that include carbohydrate foods high in nutrients—Greek yogurt, beans, whole grains, low-fat milk, and high-fiber fruits such as strawberries and pears are excellent choices.

Because some medications influence the absorption of vitamin B12, it’s also important to take supplements. Those with vegan and vegetarian diets are especially at risk for a B12 deficiency, so McLarney says regular screenings of B12 status are important.

She adds that depression and mental status changes are more likely in older adults with vitamin deficiencies, as well as older adults with diabetes. For this reason, they should be regularly screened for both.

Another special concern for older adults is hypoglycemia, also known as low blood sugar (defined as any number under 70). Cognitive deficits among older adults have been associated with increased risk of hypoglycemia, and, conversely, severe hypoglycemia has been linked to increased risk of dementia.

McLarney says it’s important to know that a normal part of healthy living is talking with someone about your struggles, and this is especially important with a chronic disease. She says there are programs at the Engage Wellness Center at UNMC for anyone who needs help managing their diabetes.

For her part, McLarney says she takes a holistic view with her patients, asking them about their lifestyles before making recommendations. “It’s a health literacy issue explaining what their role is instead of blaming them. We have to make an effort in healthcare to ask not just how people eat, but how they learn and think.”

Visit unmc.edu/engage for more information.

JUNE 2019 • 60PLUS

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Want to Know what’s Happening IN OMAHA This weekend?

Walnut Grove Celebrate Life!

Thank you for voting Walnut Grove one of Omaha’s Best in Retirement Living!

At Walnut Grove, we offer more than just a community - we offer a worry-free lifestyle. Our all-inclusive retirement living concept makes life for our residents more comfortable, secure, and fun.

Sign up for our weekly newsletters!

Call today to schedule a private tour and be our guest for lunch:

402-609-7373

4901 S. 153rd St.  Omaha, NE 68137 WalnutGroveRetirement.com

Proud members of Vetter Senior Living

// 88 //

60PLUS • JUNE 2019

ELKHORN 600 Brookestone Meadows Plz. brookestonemeadows.com (402) 289-2696

Visit Omahamagazine.com Click “Get the Magazine” Then Click “Weekend E-Blast”

OBVIOUSLY OMAHA // STORY BY JUSTINE YOUNG // PHOTOGRAPHY PROVIDED

01

What’s the Dill with Fried Pickles?

Looking for a deliciously tart, curiously crunchy, and simultaneously sweet summertime snack? Look no further than the deep-fried pickle. This dish has southern roots, with the first known fried pickle recipe dating to the early 1960s. Since then, variations of the dill-ightful and (often) vegetarian treat have made their way around the world and found a home on the menus of many of Omaha’s local restaurants and bars. Sliced, speared, or whole pickles are battered and fried golden brown. They are usually served with ranch dressing or another creamy dipping sauce. Check out the list below for some of the metro’s most palatable and peculiar fried pickle recipes.

01. DUNDEE DELL 5007 Underwood Ave. 402.553.9501 dundeedell.com Whether you’re looking for a midday snack or a late-night bite, Dundee Dell’s fried pickles well-known in Omaha. The spicy batter is made with a hint of paprika in the recipe, and this hot-sour treat is sure to satiate your hunger. Stop in during happy hour (2-6 p.m.) any day of the week for half off an order of this appetizer, which is served as crispy spears with a side of ranch dressing.

02. DUDLEY’S PIZZA & TAVERN 2110 S. 67th St. 402.933.7511 dudleysomaha.com Located north of Stinson Park, Dudley’s offers a full fried-pickle experience. Start with a helping of hand-battered spears served with a side of their homemade chipotle dipping sauce. Want fried pickles with your dinner? The Dudley pizza features blue cheese, bacon, grilled onions, and diced tomatoes, and is finished with crispy fried pickles. If a burger is more your style, the Freightliner Angus steak burger features two fried pickles along with blue cheese, grilled onion, provolone cheese, steak sauce, bacon, lettuce, tomato, and fresh onion.

03. MAMA'S PIZZA 715 Saddle Creek Road (402.553.9270) 8146 S. 96th St. (402.614.5545) 15615 Pacific St. (402.933.5090) mamaspizzaomaha.com Grab your grub at any of Mama’s Pizza’s multiple metro locations. You can satisfy your hunger with a predinner dish of delicious fried pickles, which are hand-battered and served with house-made creamy garlic ranch dressing on the side.

JUNE

04. TWISTED FORK GRILL & BAR 1014 Howard St. 402.932.9600 twistedforksaloon.com Located in Omaha’s historic Old Market district, the Twisted Fork Grill & Bar offers scrumptious spears of Bucks’ Fried Pickles. Dip these crispy creations in the included black pepper horseradish sauce for a flavorsome addition to this traditional treat.

05. CRESCENT MOON ALE HOUSE 578 Farnam St. 402.345.1708 beercornerusa.com/crescentmoon Stop by the popular Crescent Moon tavern for a taste of thick-sliced fried dill pickles chips, served with a side of house-made dill ranch dipping sauce. If you’re looking for a little more variety in your appetizer, order the Sampler Platter, which includes the fried pickle chips along with onion rings, cheese curds, and tortilla chips served with queso and salsa.

06. OMAHA TAP HOUSE 1401 Farnam St. (402.932.5131) 579 N. 155th Plaza (402.932.0621) omahataphouse.com This brewpub offers crispy fried pickles on their list of starters. Their crunchy pickle chips are served with a jalapeño-ranch dipping sauce.

Stop by during happy hour (3-6 p.m. Monday-Friday, and all day Sunday) for a discount on this dish.

07. CHARRED BURGER + BAR 1150 Sterling Ridge Dr., No. 107 402.779.8430 charredburgers.com Travel further west in Omaha to Charred Burger + Bar, where you’ll find industrial-chic ambiance and a tasty, fried treat. These tart and crispy pickle spears are served with your choice of ranch dressing or jalapeño aioli. Hungry but in a hurry? No big dill. Order this appetizer for pickup and take the fried flavor home.

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Adam Backora

SPORTS // STORY BY TOM MCCAULEY // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY DEREK JOY

started slinging snow cones and cotton candy at twelve years old. From his late grandfather, whose words often fi ltered down to him through the memories of other vendors, Backora learned such valuable bits of wisdom as “If you can cut across a row of seats, do it as close to the field as possible, so people can see you.”

His company, Sno-Floss, began in 1959 under the auspices of his maternal grandparents, Duane and Marcy Madison.

Ever since, Sno-Floss has been serving sweet-toothed fans at the College World Series. They’ve become a staple of local minor-league and semi-professional teams: the Omaha Storm Chasers, the Omaha Beef, and the Omaha Lancers.

They even work the Shrine Circus.

Baseball will always be his favorite, though, both personally and from a business perspective.

“When it’s a beautiful day out there, people come out to the ballpark, everyone’s having a good time. We do the best business then,” Backora says. “Those are also the best games for me, because it’s nice being outside, getting exercise. And watching baseball!”

The job can be quite physically demanding. A few years ago, Backora wore a Fitbit to track the number of steps he took during a CWS game.

“I think I did about 14,000 steps and 83 fl ights of stairs. I’m 36 now and I don’t think much of it, because I’ve been doing it all my life, but when I actually saw those numbers, I was like, ‘Oh wow. Maybe I’m in better shape than I think I am.’”

Fitness helps, but to really be a success in the vending business, you have to be outgoing, polite, and able to make eye contact all the time.

“Not everyone has their hand straight up in the air with money going ‘I want one I want one!’” Backora says. “Some people just slightly raise their hand, and you gotta notice stuff like that. You can’t be looking at the stairs.”

You also have to be friendly.

“No one wants a grumpy cotton candy person. Give a little kid cotton candy with a frown, it just doesn’t seem right.”

And you have to be a little fearless.

Although Bakora famously wears a jersey proclaiming himself the Candyman, he did not give himself the moniker. His grandfather, Duane, was the original Candyman. To commemorate the last year of operations at Rosenblatt Stadium in 2010, Backora and his uncle printed up a batch of baseball jerseys to wear during their shifts. When he showed up to Center Trophy (his family’s other business) to retrieve the new jerseys, he noticed “Candyman” printed across the back. His grandmother, who was working there that day, was moved. Duane had died in 1996.

“She teared up a little because it kind of reminded her of him,” Backora says.

Four years ago, to commemorate his twentieth year on the job, Backora had the sleeve of his jersey embroidered “Dedicated to Duane Madison.” Just like his grandfather’s advice, the words move with him up and down the aisles at every game.

“I’ve almost been hit by multiple objects: a baseball bat, multiple baseballs. Th at’s always kind of exciting.”

The craziest thing he’s ever seen from the stands?

“You know, I always miss the streakers.

Usually those happen later in games, after I’m done.”

JUNE 2019

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JUNE 2019

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CHEF PROFILE // STORY BY TAMSEN BUTLER PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

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Celebrating the Less-But-More of Omaha JUNE 2019

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At right: Plum Creek Farms’ Chicken filled with a foie gras mousse, chicken-stuffed morels, asparagus, and a sauce of chicken cream and ramp oil.

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JUNE 2019

// CHEF PROFILE //

“I look to my left and to my right, and my brothers are there...

That’s what cooking is about. It’s home.”

-Chef Kane Adkisson

N

EBRASKA CAN HAVE A PULL ON PEOPLE.

Consider a young Nebraskan heading out into the world, bright-eyed and ready to experience everything international cuisine has to offer. He travels from one country to another, learning culinary skills unheard of in his home state at the time. But he just can’t get Nebraska out of his head.

Chef Kane Adkisson, a self-proclaimed “little nobody from Omaha,” spent his early professional years working alongside some of the world’s best chefs in some of the most sought-after kitchens.

The list of some of the establishments he’s cooked in sounds more like an exhilarating tour of Michelin-rated restaurants than a list of previous workplaces: Maaemo in Norway, Saison and Coi in San Francisco, and RyuGin in Tokyo.

Before embarking on his whirlwind culinary adventure, he cut his teeth at The Boiler Room for several years.

Adkisson says he fell in love with cooking his freshman year at Omaha Central High School. Upon graduating, he enrolled in Metropolitan Community College’s Culinary Arts program.

“Metro’s a great facility,” Adkisson says.

“It’s a good way to get a taste of it without getting into a bunch of debt.”

But the real story of his love affair with international cuisine stems from a longstanding family tradition. “Every Christmas our family picks a country and themes the holidays to that country,” he explains. “Early on I got to try different cuisines.”

His fate seemed sealed by some advice from his grandfather. “Grandpa told me if I was a cook I could travel anywhere.”

And travel he did, but he never lost the desire to return to Omaha. As a “naïve Midwest kid with ideas,” he didn’t understand how people could go back on handshake deals and found himself let down frequently.

Adkisson also grew tired of the faster pace he found outside his home state.

“It takes being away from it and being claustrophobic in Tokyo. It’s a rat race outside of Omaha,” he says. “What we have here is less but more.”

“Nebraska Cuisine.” The San Franciscans loved it. Adkisson created a “cornflake bite” that was such a big hit that it’s “run on every menu since.”

Though he’s busy preparing to open a restaurant with his brothers Kye and Collin, he intends to “keep momentum up with the pop-ups.” They are still in negotiations for the location of the future restaurant, but he’s hoping for downtown. “That location has so much character; it’s unique,” Adkisson says.

“There’s a story behind every building.”

It’s a good fit because, as he says, “We pride ourselves on our uniqueness.”

The opening of the restaurant with his brothers will only serve to solidify his desire to be in Omaha. “I look to my left and to my right, and my brothers are there,” says Adkisson, a chef who has worked alongside some of the best chefs in the world. “That’s what cooking is about. It’s home.”

Visit facebook.com/kano.omaha for more information.

While living and working in San Francisco, he started offering pop-up restaurants featuring what he called JUNE 2019

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Complex Flavors of Classic Korean Cuisine

DINING REVIEW // STORY BY NIZ PROSKOCIL // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

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Hot stone bibimbap: mixed rice with bean sprouts, carrot, zucchini, mushroom, spinach, and marinated beef served in a hot stone bowl.

This page: spicy kimchi soup known as kimchi jjigae.

At right: Koreanstyle grilled beef short ribs (galbi).

KOREA GARDEN 5352 S. 72ND ST. | 402.505.4089 FOOD SERVICE AMBIANCE PRICE

$$$

OVERALL

(5 STARS POSSIBLE)

I WOULD BE PERFECTLY HAPPY EATING JUST A BOWL OF PLAIN RICE AND KIMCHI at Korea Garden, but I wouldn’t want to miss out on all the wonderful dishes that make the restaurant one of the best Korean spots in town.

Diners looking to satisfy their appetite for traditional Korean food or those seeking an introduction to the cuisine should make their way to Ralston, where Korea Garden occupies a strip mall space just south of 72nd and Q streets.

With its extensive menu, casual atmosphere, and friendly service, the restaurant dishes out homestyle Korean favorites in a cozy, laid-back setting. The owners operated Asian Dragon House restaurant, just east of Westroads Mall, for a number of years before moving the business to Ralston in 2016 and changing the name to Korea Garden.

Among entrees, the sizzling rice bowl bibimbap and galbi—marinated and grilled short ribs—are hard to resist. Cut in thin slices across the bone, the beef short ribs are lightly charred with just enough sweetness to round out the salty-savory flavor. The ultimate Korean comfort food, bibimbap // 98 //

JUNE 2019

comes in a hot stone bowl that crisps the bottom layer of rice. Arranged atop the rice are tender beef and a colorful array of vegetables, complete with a sunny-side-up egg. Add a little, or a lot, of the spicy-sweet red chile sauce that comes on the side, mix it all up, and dig in.

Beef bulgogi is another signature Korean dish, and it turns up on the menu as an entree and a cook-it-yourself dinner for two. I prefer the latter option because it’s a fun, interactive experience. Using a small, portable grill, diners cook thinly-sliced, marinated beef tableside with onion, carrots, and scallion. It’s served with a plate of green leaf lettuce in which to wrap the meat.

The bulgogi, as well as other entrees, comes with banchan—an assortment of small side dishes that are an essential component of Korean meals. They add pops of flavor, texture, and color. There are no duds among Korea Garden’s banchan: crunchy strips of pickled radish and carrot, glazed potatoes, steamed broccoli florets, bite-size squares of scallion pancake, and two kinds of kimchi (napa cabbage and cucumber). It’s easy to polish off all six bowls.

A staple of Korean cuisine, kimchi is a fermented food that can be made with cabbage, cucumber, radish, and other veggies.

Often spicy, sour, and garlicky, it’s the star of dishes such as kimchi fried rice and kimchi jjigae, a spicy stew. The restaurant’s kimchi jjigae doesn’t disappoint those who love a little heat. The hearty dish arrives bubbling in a hot stone bowl, brimming with cubes of silky tofu, sliced pork, and plenty of pungent kimchi in a fiery red broth. For something milder, a bowl of rice cake soup satisfies with its delicate beef broth, Korean dumplings, and slices of soft, chewy rice cakes.

The menu also includes several noodle dishes. Noodles in black bean sauce, or jajangmyeon, is a slightly salty-sweet dish with zucchini, onion, potato, pork, and a dark, rich sauce that clings to the thick white noodles. Even better is the japchae—pan-fried sweet potato glass noodles with carrot, mushrooms, onion, spinach, and beef.

Appetizers range from chicken wings and boiled dumplings to Korean-style sushi rolls—or kimbap—filled with egg, vegetables, imitation crab, and rice. The restaurant also offers soju, a popular Korean spirit, lunch specials, and even a convenient drivethrough to grab Korean on the go.

Visit koreangardenomaha.com for more information.

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Get a Little Saucy.

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JAMS- $$

7814 Dodge St. (402-399-8300) 1101 Harney St. in the Old Market (402-614-9333) Jams is an Omaha restaurant legacy, an "American Grill" that offers a melting pot of different styles and varieties. The dishes are made with high-quality ingredients that pair well with award-winning wines or creative cocktails.

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KITH & KIN - $$

402-991-1552 5018 Underwood Ave. Kith & Kin comes from a southern term that means "friends and family." We offer a family-friendly restaurant in a beautiful space with scratch-made food at a reasonable price. Southern hospitality is our main objective.

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// 100 //

JUNE 2019

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rotellasbakery.com

Bringing Italy to Omaha Since 1919

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An Omaha favorite for over 100 years (1919-2019)

THANK YOU FOR VOTING OUR PASTA

Rockbrook Village (108th & Center) 402.391.2585 www.pastaamore.com

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We can accommodate parties of 30 or more, by reservation only Catering Available

DINNER HOURS // Mon-Thur: 4:30-9PM, Fri & Sat: 4:30-10PM

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LE PEEP - $

69th & Pacific (402-933-2776) 177th and Center streets (402-934-9914) 156th Street and W. Dodge Road (402-408-1728) 120th and Blondo streets (402-991-8222) Le Peep puts a wholesome perspective on your favorite neighborhood breakfast and lunch spot. Fresh. Simple.

Elegant. Inviting. We put the emphasis on people, both patrons and staff. We focus on providing each of our guests the fresh food and friendly service that they have come to expect. Open daily 6:30 a.m.-2 p.m.

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LISA'S RADIAL CAFE - $

402-551-2176 817 N. 40th St. American. Cafe. Diner. Vegetarian-friendly. Glutenfree options. This old-school diner serves hearty portions of American comfort classics for breakfast and lunch. Family-owned and operated. This business is a must if you’re in the area. People rave about our chicken-fried steak, stuffed French toast, coffee, and friendly staff. Monday-Friday 6 a.m.-2 p.m., Saturday and Sunday 7 a.m.-2 p.m.

STELLA’S - $

402-291-6088 106 S. Galvin Road, Bellevue Since 1936, we’ve been making our world-famous Stella’s hamburgers the same way. The family secrets have been handed down to each owner, ensuring that your burger is the same as the one you fell in love with the first time you tried Stella’s. And if it’s your first time, we know you’ll be back! Monday-Saturday 11 a.m.-9 p.m., closed Sunday.

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402-341-5827 1120 Jackson St. Come experience the true taste of homemade ice cream in the Old Market. Since 1986, we’ve created gourmet ice cream flavors in small batches using rock salt and ice. We offer your favorites, plus unique flavors like margarita, green tea, Guinness, and French toast.

Special orders available.

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ITALIAN

LA CASA PIZZARIA - $$

402-556-6464 45th and Leavenworth streets La Casa Pizzaria has been serving Omaha its legendary Neapolitan-style pizza and pasta for 60 years. We offer dine-in, carry-out, party facilities, catering, and now pizza shipments to the 48 contiguous states. Open Tuesday-Saturday at 11 a.m. and Sunday at 4:30 p.m.

—lacasapizzaria.net

Pitchpizzeria.com @pitchpizzeria

// 102 //

JUNE 2019

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LOMBARDO'S BISTRO & BAR - $$

402-884-9800 13110 Birch Drive We are a locally owned and operated neighborhood eatery with an Italian flare. We offer a full, madefrom-scratch menu along with extensive wine, craft cocktail, and craft beer lists. Casual is the best way to describe the warm and friendly service you will come to enjoy when choosing us. We offer dine-in, carry-out, catering, a daily happy hour (3-6:30 p.m. and allday Sundays), live music Tuesdays and Sundays, and half-price bottles of wine on Wine Down Wednesdays.

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LO SOLE MIO RISTORANTE ITALIANO - $$

402-345-5656 3001 S. 32nd Ave. The restaurant is located in a residential neighborhood, surrounded by charming homes. Everyone is greeted with homemade bread, a bowl of fresh tomatoes and basil, a bowl of oven-roasted garlic cloves, specially seasoned olive oil, and (at night) a jug of Chianti! The menu includes a large variety of pasta, chicken, veal, seafood, and even a delicious New York steak. Traditional dishes such as lasagna, tortellini, and eggplant parmigiana are also available. Lunch offerings include panini, salads, and one of the best pizzas in town. Patio seating, full bar, and a great wine list complete the atmosphere. No reservations, except for private rooms.

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PASTA AMORE - $$

402-391-2585 11027 Prairie Brook Road Pastas are made fresh daily, including tortellini, fettuccine, and capellini. Daily specials and menu items include a variety of fresh seafood and regional Italian dishes, such as linguini amore and calamari steak, penne Florentine, gnocchi, spaghetti puttanesca, and osso buco. Filet mignon is also offered for those who appreciate nationally renowned Nebraska beef. To complement your dining experience, the restaurant offers a full bar and extensive wine list. Be sure to leave room for homemade desserts, like the tiramisu and cannoli.

Lunch is 11 a.m.-2 p.m., dinner starts at 4:30 p.m.

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402-590-2625 5021 Underwood Ave. An OpenTable's Diners' Choice for 2014 HotSpot Restaurant in America. Keeping up with the traditional way the first pizzas in Italy were made, our pizzas are cooked in a coal-fired oven. The menu also features seafood, hand-cut steak, housemade pastas, and burgers full of flavor.

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// 103 //

SPEZIA - $$$

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—speziarestaurant.com

MEXICAN

FERNANDO’S - $

7555 Pacific St. (402-339-8006) 380 N. 114th St. (402-330-5707) Featuring Sonoran-style cooking made fresh daily.

Catering and party rooms also available. MondayThursday 11 a.m.-10 p.m., Friday-Saturday 11 a.m.-11 p.m., Sunday 4-9 p.m.

—fernandosomaha.com

11

1

NOW OPEN 69th & Pacific • 993-2776 177th & Center • 934-9914 156th & Dodge • 408-1728 120th & Blondo • 991-8222 Drive-Thru Open (Center St. Only) | Open Daily 6:30am-2:00pm Serving Breakfast & Lunch All Day!

LEPEEP.COM // 104 //

JUNE 2019

402-393-7515 4915 S. 72nd St. Margarita's is a business with more than seven years in the food world. We offer authentic Mexican food where you can enjoy a nice moment with your family.

—margaritasmenu.com

ROMEO'S MEXICAN FOOD AND PIZZA - $

90th and Blondo streets (402-391-8870) 146th Street and W. Center Road (402-330-4160) 96th and L streets (402-331-5656) Galvin and Avery roads, Bellevue (402-292-2028) 29th and Farnam streets (402-346-1110) Romeo's is your friendly, family Mexican food and pizza restaurant.We take real pride in serving our guests generous portions of the freshest, most flavorful dishes made with the finest ingredients available.

Zesty seasonings and the freshest ingredients combine to ensure the ultimate in flavor. Our savory taco meat is prepared every morning at each location. Make sure to try our chimichangas; they're the best in town.

—romeosomaha.com

SPECIAL DINING

BÄRCHEN BEER GARDEN - $

402-330-2110 2820 S. 123rd Court Locally owned since 1977, Julio’s prides themselves on serving the finest Tex-Mex cuisine and offering top-notch customer service. Our loyal customers are the reason we have been around for nearly 40 years.

We have an extensive menu that has both classic and innovative dishes—giving everyone the opportunity to find something they love. Salivating for Southwestern fare? We have tacos, tostadas, a dozen different enchiladas, and classic fajitas. And, of course, nachos!

—julios.com

402-502-9902 6209 Maple St. Located in Benson, Bärchen is a modern American beer garden and beer hall influenced by German communal drinking culture. Indoor seating for approximately 125 people and outdoor seating in our beer garden for approximately 125-150 people. The laid-back atmosphere pairs well with our 30 rotating taps, international beer list, unique sausage & sandwich menu, and locally made pretzels. We are family and dog friendly—all are welcome. Hours: Tues-Thurs 3 p.m.-11 p.m.; Fri & Sat 11 a.m.-1 a.m.; Sun 11 a.m.-10 p.m. For more information or to host an event, please email gm@barchenbeer.com —barchenbeer.com

LA MESA - $$

BRUSHI BISTRO+BAR - $$

JULIO’S - $

Thanks for Voting Us # BREAKFAST YEARS in a Row!

MARGARITA'S MEXICAN RESTAURANT - $

158th Street and W. Maple Road (402-557-6130) 156th and Q streets (402-763-2555) 110th St. and W. Maple Road (402-496-1101) Fort Crook Road and Hwy 370, Bellevue (402-733-8754) 84th Street and Tara Plaza, Papillion (402-593-0983) Lake Manawa Exit, Council Bluffs (712-256-2762) Enjoy awesome enchiladas, fabulous fajitas, seafood specialties, mouth-watering margaritas, and more at La Mesa. Come see why La Mesa has been voted Omaha’s No. 1 Mexican restaurant 16 years in a row.

Sunday-Thursday 11 a.m.-10 p.m., Friday and Saturday 11 a.m.-10:30 p.m.

—lamesaomaha.com

DINING GUIDE LEGEND

$=$1-10 • $$=$10-20 • $$$=$20-30 • $$$$=$30+

402-884-6878 721 N. 132nd St. Swiss-trained chef Paul Braunschweiler combines the best of Europe’s epicurean delights with an American flair. Brushi’s casual and open atmosphere combine to create a true bistro experience. Fresh ingredients highlight the menu.

Happy Hours and nightly specials. Private dining available. Patio seating weather permitting.

—brushiomaha.com

CRESCENT MOON ALE HOUSE - $

402-345-1708 3578 Farnam St. Founded in 1996, we’ve grown into Beer Corner USA with the additions of The Huber Haus German Beer Hall, Max and Joe’s Belgian Beer Tavern, and Beertopia—Omaha’s Ultimate Beer Store. With more than 60 beers on tap and Omaha’s best Reuben sandwich, we are a Midtown beerlover’s destination. Hours: Monday-Saturday 11 a.m.-2 a.m. Kitchen hours: Monday-Wednesday 11 a.m.-1 p.m., Thursday-Saturday 11 a.m.-midnight. Closed Sunday.

—beercornerusa.com

FIRST WATCH - $

1222 S. 71st St. (402-932-5691) 2855 S. 168th St. (402-330-3444) 3605 N. 147th St. (402-965-3444) 304 Olson Drive., Papillion (402-965-3444) 2015 Pratt Ave., Bellevue (402-991-3448) We begin each morning at the crack of dawn, slicing fresh fruits and vegetables, baking muffins, and whipping up our French toast batter from scratch.

Everything is made to-order here at First Watch. We use only the finest ingredients possible for the freshest taste around.

—firstwatch.com

GERDA’S GERMAN RESTAURANT & BAKERY - $

402-553-6774 5180 Leavenworth St. Omaha’s only authentic German restaurant, a little piece of Germany in the metro. Inspired by Gerda's recipes for homemade spaetzle, schnitzels, and rouladen. Fresh-made soups, red cabbage, sauerkraut, and dumplings are a few other treats. Stay for a dessert of Black Forest cake or grab a fresh bakery item for breakfast on your way out. Check hours online.

—gerdasgermanrestaurant.com

WALKING DISTANCE

TO CHI HEALTH CENTER OMAHA & TD AMERITRADE PARK YOUR PRE-GAME HE AD QUARTE RS FOR LUNCH, DINNE R OR YOUR NE XT EVE NT!

GREEK ISLANDS - $

402-346-1528 3821 Center St. Greek cuisine with specials every day at reasonable prices. We are well-known for our gyro sandwiches and salads. We cater and can accommodate a party for 65 guests. Carry-out and delivery available. Monday-Thursday 11 a.m.-9 p.m., FridaySaturday 11 a.m.-10 p.m., Sunday 11 a.m.-7 p.m.

—greekislandsomaha.com

501 N. 13TH ST • 402.346.9116 • THEMATTOMAHA.COM / theoldmattresfactoryomaha

@Matt_factory

J.COCO - $$$

402-884-2626 5203 Leavenworth St. The building that once housed a beloved neighborhood grocery has a new future. Built as a grocery back in 1925, it is now home to J. Coco. Our seasonal menus, rooted in tradition, showcase our natural ingredients. Local, organic, and sustainable when available. We feature craft bartending, housemade desserts, and pastas. We celebrate the traditional with a modern twist. Lunch: Monday-Friday 11 a.m.-2 p.m.

Dinner: Monday-Saturday 5 p.m.-close.

—jcocoomaha.com

KOREA GARDEN AUTHENTIC ASIAN CUISINE AND SUSHI - $$

402-505-4089 5352 S. 72nd St. Lunch specials served Monday-Friday 11 a.m.-2 p.m., featuring signature Korean dishes like bulgogi, doenjang jjigae, and grilled mackerel. Menu includes appetizers, traditional specialties, rice, noodles, soup, and beverages.

—koreangardenomaha.com

DINING GUIDE LEGEND

$=$1-10 • $$=$10-20 • $$$=$20-30 • $$$$=$30+

Omaha’s Authentic German Restaurant Family-owned since 1976

E U R O P E A N A M E R I C A N C U I S I N E

Gerda’s Family is carrying on her traditions and recipes, stop in for fresh bakery items and classic German dishes.

10 minutes from Downtown Omaha 5180 Leavenworth | 402.553.6774 gerdasgermanrestaurant.com

Try Omaha’s Favorite Reuben!

Omaha’s largest selection of craft beers.

3578 Farnam St • 402-345-1708 www.beercornerusa.com

7 21 N . 13 2 N D S T R E E T O M A H A , N E 6 815 4 4 0 2 . 8 8 4 . 6 8 7 8 B R U S H I O M A H A . C O M

JUNE 2019

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PARADISE BAKERY - $

17305 Davenport St. (402-934-5757) 120 Regency Parkway (402-991-3000) Paradise Bakery offers freshly prepared baked goods made from scratch every morning with the finest ingredients available. Offering a variety of meals including soups, salads, and sandwiches.

Our associates are extremely proud of the reputation Paradise has earned for providing exceptional service and producing the finest-quality products.

—paradisebakery.com

TAJ KABOB AND CURRY - $

402-933-1445/402-238-4317 654 N. 114th St. Taj of Omaha shares its love of traditional Indian cuisine with friends and family in the Omaha area.

The owners invite you to come enjoy the relaxed atmosphere and new menu. Taj offers both lunch and dinner specials, delivery and catering services, and a free party room.

—tajofomaha.com

STEAKHOUSES

jamseats.com

CASCIO'S - $$

402-345-8313 1620 S. 10th St. Cascio's is Omaha's No. 1 steakhouse. We have been serving Omaha for 69 years. We feature steaks, chops, seafood, and Italian specialties. We have seven private party rooms, seating for up to 400 people, and plenty of parking.

—casciossteakhouse.com

THE DROVER RESTAURANT & LOUNGE - $$$

402-391-7440 2121 S. 73rd St. Famous for the original Whiskey Steak. Truly a one-of-a-kind Midwestern experience. Excellent food, wine, service, and value. Rare...and very well done. Lunch Monday­- Friday 11 a.m.-2 p.m., cocktail hour 3-6 p.m., dinner nightly 5 p.m.

—droverrestaurant.com

Stella’s Bar and Grill Thanks to our customers for voting us the “Best Burger in Omaha” BEER • COCKTAILS • WINE • SALADS BURGERS • SAUSAGES • PRETZELS

“Serving World Famous Hamburgers since 1936” 106 Galvin Rd • Bellevue, NE • 402-291-6088 • Open Monday-Saturday, 11:00 am - 9:00 pm // 106 //

JUNE 2019

402.502.9902 6209 MAPLE ST. • BENSON BARCHEN BEER.COM

BEER GARDEN & BEER HALL

VOTED OMAHA’S #1 SPORTS BAR

NEW LOCATION COMING SOON!

ELKHORN - 192nd & Maple

DOWNTOWN - 10th & Capitol MIRACLE HILLS - 114th & Dodge MILLARD - 180th & Q AKSARBEN VILLAGE - 67th & Center BELLEVUE - 23rd & Cornhusker PLATTSMOUTH - Hwy 75 & Oak Hill

DJSDUGOUT.COM Open for Happy Hour 4-7pm Daily Dining Room Opens at 5pm Daily Private Dining Room Available all day Always a Large Selection of Fresh Fish!

4150 S. 144

TH

ST. • 402.894.9411 • CHARLIESONTHELAKE.NET

Best Greek

140 Regency Parkway Omaha, NE 68134 FlemingsSteakhouse.com/Omaha 402.393.0811

Family Owned Since 1983 Family Owned Since 1983 Catering ~ Party Room Available CATERING / PARTY ROOM AVAILABLE Homemade, Fresh Food ~ Always HOMEMADE, FRESH FOOD, ALWAYS. 3821 Center St. 402/346-1528

3821 Center St / 402.346.1528

GreekIslandsOmaha.com GreekIslandsOmaha.com

JUNE 2019

// 107 //

VOTED #1 16 YEARS

IN A ROW

FLEMING'S PRIME STEAKHOUSE - $$$$

402-393-0811 140 Regency Parkway At Fleming’s, a steak is never just a steak. It’s the culmination of a meticulous process of selection, preparation, and service that ensures it reaches your table at its very best. We obsess over every detail so that you’ll savor every bite.

This is why we offer the finest USDA Prime beef, available both wet- and dry-aged and broiled at 1,600 degrees or iron-crusted. You can elevate your selection even more with our indulgent steak companions, including truffle-poached lobster, diablo shrimp, and lump crabmeat. Each dish is crafted from scratch by our culinary team and served by our skillful staff. Reservations recommended.

—flemingssteakhouse.com

JOHNNY'S CAFÉ - $$$

OMAHA – 158TH & MAPLE (402) 557-6130 BELLEVUE – FT. CROOK RD & 370 (402) 733-8754

OMAHA – 110TH & MAPLE (402) 496-1101 PAPILLION – 84TH & TARA PLZ (402) 593-0983

OMAHA – 156TH & Q (402) 763-2555 COUNCIL BLUFFS – LAKE MANAWA EXIT (712) 256-2762

Food Features • Restaurant Reviews Chef Profiles • Dining Guides • In Every Issue

402-731-4774 4702 S. 27th St. Years of quality dining and hospitality make Johnny's Café a restaurant to remember. We serve only the finest beef the Midwest has to offer. Aged steaks and prime rib are the specialties, with homemade bread and pies to complete a meal. An excellent wine list adds to the enjoyment at one of Omaha's original restaurants. Hours: MondaySaturday 11 a.m.-2 p.m. and 5 p.m.-9:30 p.m.

—johnnyscafe.com

STEAK & GRAPES - $

402-884-8966 16920 Wright Plaza, Suite No. 118 We are obsessed with really, really good grapes; creative, gourmet comfort food; and a funky, fun atmosphere in which to share them. We search all over the world to find you great wines. Many wines come from our relationships with smaller, undiscovered vineyards, which offer a great value to our guests. Wine is supposed to be fun. We pour heavy and will open any bottle for our guests to try by the glass. When you taste a new varietal at Steak & Grapes, let us know how it changed your concept of what wine is supposed to be. Our gourmet comfort food is made fresh, using eco-friendly and local ingredients.

As for the fun, we instigate it, but count on you to see it to fruition (literally through the fruit).

Monday-Thursday 10 a.m.-10 p.m., Friday-Saturday 10 a.m.-11 p.m., and Sunday 10 a.m.-9 p.m. (Join us for Saturday and Sunday brunch.)

—steakandgrapesomaha.com

DINING GUIDE LEGEND

$=$1-10 • $$=$10-20 • $$$=$20-30 • $$$$=$30+

// 108 //

JUNE 2019

STEAKS • CHOPS • SEAFOOD ITALIAN SPECIALTIES 7 private party rooms Seating up to 400 Lots of parking

1620 S. 10th Street

402-345-8313

www.casciossteakhouse.com

OMAHA’S ORIGINAL STEAKHOUSE

• Proudly serving visitor & locals for 90 years.

• Featured on CNN.com Best Meat Cities in America • Serving hand cut steaks, aged on premise and slow roasted prime rib with pride.

www.romeosOMAHA.com

402.731.4774 johnnyscafe.com 27th & ‘L’ St., Kennedy Frwy, ‘L’ St. Exit 8 Minutes from Downtown Omaha.

Best Of Omaha 13 Years Running

WHERE WHERE GOOD GOOD FOOD FOOD AND AND GOOD GOOD SERVICE SERVICE NEVER NEVER GO GO OUT OUT OF OF STYLE. STYLE.

MAKE

D A D ’ S D AY C E L E B R AT E FAT H E R ’ S DAY AT

2 O M A H A L O C AT I O N S : DINING GUIDE LEGEND

75 4 0 DODG E ST & 13 8 51 F N B PK W Y

$=$1-10 • $$=$10-20 • $$$=$20-30 • $$$$=$30+

W W W. C H A R L E S T O N S . C O M

JUNE 2019

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STAY & PLAY IN SARPY COUNTY!

72nd Annual Papillion Days. June 13-14-15-16 Parade, Carnival, Vendor Fair and more!

// EXPLORE CALNENDAR //

Located just a few minutes south of Omaha, Sarpy County awaits with a wonderful mix of fun things to see and do. Enjoy over 25 miles of biking/hiking trails. Stay in one of our premier hotels. Spend the day at a family fun center. From parks, lakes and winery to malls, specialty shops, and theatres, Sarpy County is the perfect destination for your next getaway.

For a full list of shopping, restaurants and area events, visit us at

GoSarpy.com.

BELLEVUE • GRETNA • LA VISTA • PAPILLION • SPRINGFIELD • OFFUTT AIR FORCE BASE • OMAHA METRO

Werner Park, Home of the Omaha Storm Chasers, Papillion

Fairfield Inn & Suites, Papillion

Wildlife Safari

Lewis and Clark Interpretive Trail Orange Leaf Frozen Yogurt at Shadow Lake Towne Center, Papillion

// EXPLORE CALENDAR //

NEBRASK A

NEW KIDS ON THE BLOCK June 8 at the Pinnacle

NIN T H A N N U A L V E T E R A N S F R E E D O M MUSIC FES TIVA L June 1 at the Railyard in the Haymarket in Lincoln. The annual music festival features local bands like the Pinkertones and celebrates veterans. 402.770.6013.

—vfmf.net

S T R AW BERRY FE S TIVA L

June 1 at Kimmel Orchard & Vineyard in Nebraska City. This event brings visitors a fun day that includes food, live music, and fresh strawberries picked by festival goers. 402.873.5293.

—kimmelorchard.org

HERITAGE DAY June 2 at Yanney Heritage Park in Kearney. Kick.off summer with this free event that includes inflatables, several food vendors, fireworks, and live music. 308.233.3278.

—yanneypark.org

NEBRASKALAND DAYS June 12-22 at Wild West

POLISH DAYS

June 7-9 in Loup City. This is a three-day celebration of all things Polish. There is a parade, street dance with live music, color run, a beer garden, and more. 308.745 .0430.

—@polishdays on Facebook

WIZ A RDS A ND WITCHES BEER FES TIVA L

June 8 at the Royal Grove in Lincoln. Those ages 21+ can participate in the magic, debauchery and mischief of this event, which hosts complimentar y tastings of over 20 magical beers along with food and live music from the Sorceress Sisters, Weasley Brothers Party Band, and DJ DumbleD. 531.500.6026.

—theroyalgrove.com June 8 at the Berry Bridge Resort in Valentine. This festival focuses on water activities like canoe and kayaking races, and includes music and food. 402.376.3474 .

—niobraracamping.com

June 15-16 at Strategic Air Command and Aerospace Museum in Ashland. Classic and vintage cars will be on display for the enjoyment and viewing of the public. Awards will be handed out Saturday.

402.94 4 .3100.

—sacmuseum.org

COMSTOCK WINDMILL FESTIVAL

June 13-15 in Comstock. Nestled in a canyon near Comstock, Nebraska (population 96), is the home of Second Wind Ranch. Every year that canyon comes to life with the Windmill Festival and top national country acts. 308.628.4107.

—windmillfestival.com

02

7 at Abbott Sports Complex in Lincoln. This free event includes high-ceiling gym juggling, a Friday supper, and juggling workshops.

—underthecouch.com/flatland

FAT HE R’ S DAY CA R S HO W

Arena in North Platte. This festival celebrates Nebraska’s western heritage. The PRCA Buffalo Bill Rodeo features fan favorites such as bull riding, and steer roping. The event also includes parades, an antique car show, quilt show, and tennis tournaments. Jake Owen and Kane Brown headline the music. 308.532.7939.

—nebraskalanddays.com

JUNE

2019 FL AT L A ND JUGGLING FES TIVA L June

NIOBR AR A RIV ER FES TIVA L & R ACES

Bank Arena in Lincoln. Early 1990s boy-band sensation NKOTB brings their hits like “Hangin’ Tough” and “Step By Step.” Special guests are SaltN-Pepa and Naughty by Nature. 402.904.4444.

—arenalincoln.org

ANNEVAR

June 13-16 in Ravenna. This festival, which is Ravenna spelled backwards, is a community celebration that includes a midway, demo derby, two.day tractor pull, parade, sand volleyball, car show, fun run/walk, and a three. man scramble golf tournament. 308.452.3133.

—myravenna.com

TESTICLE FESTIVAL June 14-15 at Round the Bend Steakhouse in Ashland. This festival really has some…well, never mind. Attendees can participate in a ball eating contest and listen to live music.

The event includes a fireworks display and more traditional fair food (nachos, corn dogs, etc.) for those who prefer not to eat bull fries. 402.944.9974.

—roundthebendsteakhouse.com

2019 SWEDISH FESTIVAL

June 14-16 in Stromsburg. The “Swede Capital of Nebraska” celebrates heritage and tradition during three days of Swedish festivities. Attractions include sports tournaments, traditional Swedish dances performed by children, a parade, and the return of the “smorgasbord”—a grand Swedish buffet.

402.764.5265.

—theswedishfestival.com

2 019 S TA RG A ZING

June 21 at Eugene T. Mahoney State Park in Ashland. The Omaha Astronomical Society & Prairie Astronomy Club will set up powerful telescopes for a glimpse of night sky spectaculars. 402.94 4 .2523.

—outdoornebraska.gov

4 0 T H A NNU A L HOME S T E A D D AY S

June 21-23 at Homestead National Monument near Beatrice. Visitors can see how people lived in the late 1800s through stage performances, demonstrations of traditional crafts and farm machiner y, a re-enactment of a Civil War encampment, a children’s festival, a car show, and more. 402.223.3514 .

—nps.gov/home

RIBFE S T

June 22-23 in Duncan. Rib lovers will enjoy this festival, which focuses on tasty barbecued ribs. A variety of award.winning barbecue vendors will be on hand to provide this summer staple, along with live music.

402.897.5285 —villageofduncan.com

CA RRIE UNDERWOOD: T HE CRY PRE T T Y TOUR June 23 at Pinnacle Bank Arena in Lincoln.

Underwood is known for her Grammy.winning songs such as “Mama’s Song” and “Before He Cheats.” The Country music superstar comes to Nebraska with special guests Maddie & Tae, and Runaway June. 402.904 . 4 4 4 4 .

—pinnaclebankarena.com

JUNE 2019

// 111 //

// EXPLORE CALENDAR //

123RD A NNUA L DIL L ER PICNIC

June 27-29 in Diller. The annual picnic is back for another year. Guests enjoy a day of family fun, food, and carnival rides. 402.793.5865 .

—dillerpicnic.net

IOWA

knitting, spinning, and sheep. Events include a fleece show, wool demonstrations, sheep dog trials and demonstrations, classes, and a hall of breeds.

—iowasheepandwoolfestival.com

W UR S T F E S T I VA L

T OUR L E BRE W 2019

June 1 at Confluence Brewing Co. in Des Moines. This unique event takes people on an 18.mile trail adventure, discovering different breweries along the way.

—tourlebrew.com

June 15 in the Amana Colonies. Guests can sample sausages from the area’s best sausage makers and sip on cold drinks while listening to live music, playing games, and watching the second annual Dachshund Derby. 319.622.7622.

—festivalsinamana.com

S U X P RIDE

June 1-2 at Doxx Warehouse Bar in Sioux City. This two.day event will be a celebration of the diversity and LGBTQ community in Sioux City, featuring an equality march, drag shows, and more.

—@SUXPride on Facebook

OLD SH AWNEE DAYS

June 6-9 at the Shawnee Town 1929 in Shawnee. This free event is a celebration of Shawnee history, and includes a pie and baking contest, a rolle bolle contest, music by Shooting Star, and more. 913.631.5200.

—oldshawneedays.org

A MERICA’S RI V ER FE S T I VA L

JUNE

05

2019 S TAT E CEN T ER ROSE FES TIVA L

June 13-16 at the Lincoln Valley Golf Course in State Center. The town of State Center is known as the Rose Capital of Iowa and their official flower will be in full bloom during this festival, the highlight of which is the aromatic rose garden that is open to the public. Activities include a parade, crowning the “Rose Queen,” live music, and fireworks.

—statecenterrosefestival.org

37 T H A NNUA L A N TIQUE SHOW

June 14-15 in Walnut. Over 350 dealers of antiques and collectibles line Walnut ’s historic streets during this spectacular display of community and tradition. 712.784 .34 43.

—walnutantiqueshow.com

15 T H A NNU A L IO WA S HEEP A ND WOOL FE S TIVA L June 14-16 at Hansen Agricultural Student Learning Center in Ames. Fiber artists will enjoy this festival, which celebrates

// 112 //

JUNE 2019

June 28-30 at Sturgis and New Aldya Parks in Cedar Falls.

Music from jazz (Saints Dixieland) to classic rock (Rolling Stoners cover band) will be played in two different parks over the course of three days.

—cedarbasinjazz.org

K ANSAS

M A CNIDE R A R T S F E S T I VA L

June 12-16 in Le Mars. Known as the “Ice Cream Capital of the World,” Le Mars is the home of Blue Bunny Ice Cream. This event includes a parade, a Grill.n.Chill Rib Rally, live music, and more. 712.546.8821.

—lemarsiowa.com

CEDA R BA SIN MUSIC FES TIVA L

June 29 in Des Moines. This two.day event will feature over 250 artists and their artworks, food, activities, and more. 515 .243.2000.

—artfestmidwest.com

June 7-9 in Story City.

This festival celebrates the Scandinavian heritage of Story City. Events include Kumla and Kringla eating contests, a Lutefisk throwing contest, a 5k run/walk, live music, and a craft fair. 515 .733. 4214 .

—storycitygcc.org

ICE CRE A M DAYS

June 28-29 in downtown Riverside.

Star Trek fans from around the nation and world gather at this weekend.long festival, which takes place in the reported birthplace of Capt.

James T. Kirk. Events include an overnight softball tournament, Star Trek films projected in the park, guest speakers, water fights, and a 5k run, all with a Star Trek theme.

—trekfest.org

A R T FE S T MID W E S T 2 019

SCA NDIN AVIA N DAYS

June 8 at Charles H. MacNider Art Museum in Mason City. This festival, a celebration of ‘Music Man’ Meredith Willson, includes a free pancake breakfast, inflatables, and live music.

An art market will be displayed on the museum lawn. 641. 421.3666.

—macniderart.org

T REK FES T

June 21-22 in Dubuque. The Steve Miller Band will headline this festival that brings together several bands performing country and classic rock music. 563.845 .7698.

—americasriverfestival.com

K A NS A S CHOCOL AT E FES TIVA L

June 15 in Topeka. Chocolate vendors come together for a delicious array of sweet treats at this event, including live entertainment, homemade crafts, and more.

—topekachocolate.com

K ICK ER COUN T RY S TA MPEDE June 20.22 June 21-23 in Burr Oak. at the Turtle Creek Reservoir, State Park and Fans of the Little House on the Prairie series Wildlife Area in Manhattan. This country music will enjoy this festival, which takes place in festival returns with three days fun and country the town where Laura lived as a 9-year-old music. Headliners include Jason Aldean, Jake girl. The festival includes pioneer crafts, Owen, and Abby Anderson. 785 .539.2222. demonstrations, children’s games, a skillet —countrystampede.com toss, a checkers tournament, a grand parade, a pie auction, and a greased pig DE C A DE S OF W H E E L S S E CON D JUNE contest. 563.735 .5916.

A NNUA L CA R SHO W June 21.22 at —lauraingallswilder.us the Decades of Wheels Museum in Baxter Springs. The car show features VIN TAGE A ND M A DE FAIR June 22 at hundreds of classic cars and hot rods, Franklin Junior High School in Des Moines. chicken races, a greased pig competition, Attendees can shop for handcrafted goodies art walk, live music performances, and more. and vintage home decor while enjoying local 918.54 4 .9025 . food. More than 100 vendors are expected.

—decadesofwheels.com —vintageandmadefair.com L A UR A D AY S

09

DES MOINES A RT S FES TIVA L

June 28-30 at Western Gateway Park in Des Moines. This event celebrates artists in the Des Moines area and includes the Interrobang Film Festival as well as visual arts and music. Rock & Roll Hall of Fame inductees The Family Stone headline Saturday night. 515 .286. 4950.

—desmoinesartsfestival.org

SMALLVILLECON June 22.23 at the Kansas State

Fairgrounds in Hutchinson. This convention revolves around the TV show Smallville and includes celebrity guest Brandon Routh (of Superman Returns and Arrow), comic book artists, cosplays, and vendors. 620.669.3600.

—smallvillecomiccon.com

// EXPLORE CALENDAR //

LIGH T S ON T HE L A K E

June 29 at Osawatomie Lake in Osawatomie. Attendees can celebrate the culture and history of Kansas at this event, which includes food trucks, live music, and fireworks over the lake. 913.755 .2146.

—ozlightsonthelake.com

MISSOURI NORTH END FESTIVAL May 31-June 2 at Krug Park

in St. Joseph. This community festival includes live music, a parade, dance performances, vendors, food, and fireworks. 816.232.1839.

—stjomo.com

FESTA ITALIANA

June 1-3 at Zona Rosa Town Center in Kansas City.

This celebration of Italian.American culture is back for its 11th year. This event includes an Italian car show, fun Italian traditions, food, music, and dance.

816.587.8180.

—zonarosa.com

BOULEVARDIA MUSIC

June 14-15 at the Stockyard District in Kansas City. This event is a combination of a music and beer festival. Attendees can enjoy a roundup of great bands, food, and plenty of fun.

—boulevardia.com

JUNETEENTH KC 2019 HERITAGE FESTIVAL

June 15 in Kansas City. This free event is a celebration of African American culture that features vendors, live entertainment, activities, and more. 816.673.0004.

—juneteenth.kc.com

MONSTER JAM

June 15 at Arrowhead Stadium in Kansas City.

This action.packed, adrenaline.jammed event is an exciting adventure. Spectators can see these trucks perform gravity.defying stunts certain to capture audiences and have attendees on the edge of their seats. 816.920.9300.

—goarrowhead.com

NAPOLEON DYNAMITE LIVE SCREENING June 28

at the Kaufman Center for the Performing Arts in Kansas City. This live screening of the cult classic comedy Napoleon Dynamite will be followed by a Q&A with three of the stars from the movie—Jon Heder, Efren Ramirez, and Jon Gries. 816.994.7222.

—kauffmancenter.org

LINCOLN’S BEER SCENE continues to

thrive. Visit one or all ten of the stops on our 3rd A nnual Craft Beer Tour and have the chance to win a prize and free beer. Sample IPAs, stouts, lagers and more at Lincoln’s microbreweries scattered throughout the city. For more info, visit www.lincoln.org.

Event times and details may change.

Check with venue or event organizer to confirm.

JUNE 2019

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#OMAHAMAGAZINE SHARE YOUR PHOTOS OF OMAHA TO BE FEATURED HERE.

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@lolasblest

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@woodsymedia

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instagram.com/omahamagazine

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JUNE 2019

facebook.com/omahamagazine

twitter.com/omahamagazine

WELCOME TO OMAHA

5 Omaha Foodie Facts Omaha is home to legendary steaks.

It’s in the city’s DNA. Carnivores enjoy a friendly debate over which classic Omaha steakhouse serves up the best steak.

We invite you to be the judge.

Warren Buffett’s favorite is Gorat’s, a traditional old-school steakhouse.

Doughnuts & Coffee Since 1937 Fundraising Available OUR MISSION: To touch and enhance lives through the joy that is Krispy Kreme.

OUR VISION: To be the worldwide leader in sharing delicious tastes and creating joyful memories.

2420 West Broadway

(712) 352-0296 Council Bluffs, IA

707 South 72nd St. (402) 932-5581 Omaha, NE

2715 South 120th St.

(402) 334-9000 Omaha, NE

Omaha is the birthplace of the Reuben sandwich; it was created during a late-night poker game at the Blackstone Hotel in the early 1900s. Chew on that, New Yorkers!

Stella’s Bar and Grill serves up the Stellenator, weighing in at 4.5 lbs. and 4,900 calories, includes six burger patties, six fried eggs, six slices of cheese, 12 pieces of bacon, lettuce, tomato, fried onions, pickles, jalapeños and peanut butter.

This 45-minute take down challenge is not for the faint of heart – more people have been to the moon!

1080 N 204th Ave Elkhorn, NE 68022 402.289.1175 reggandwallys.net

With a strong agriculture background, it is no surprise Omaha is on the forefront of the farm-to-fork movement.

A wide variety of local restaurants serve food so fresh, you’ll taste the sunshine. Check out Kitchen Table, Dante’s and Stirnella, to name a few.

Omaha’s craft brew scene is definitely worth the buzz with seasonal concoctions being created at breweries sprinkled throughout the city. Be sure to request the free Omaha Craft Brew Penny Pack and enjoy “Buy 1 Get 1 for a Penny”coupons at 12 featured breweries. Go to VisitOmaha.com/PennyPack.

Easy mobile redemption will instantly be delivered via text and email.

Explore aviation war heroes of WWII and the Cold War. M U S E U M O P E N DA I LY 9 AM - 5 PM

For more on Omaha’s food scene go to VisitOmaha.com JUNE 2019

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WELCOME TO OMAHA

FAMILY OWNED AND OPERATED, SERVING OMAHA SINCE 1967

Did you know…

402.451.8061 3801 Ames Ave | Omaha Ne 68111

1702 CUMING ST. OMAHA, NE 68102

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402.502.5265

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PR AIRIEINBLOOM.COM

… Omaha is home to the world’s largest indoor desert, under the world’s largest geodesic dome? The Desert Dome stands 13 stories tall and features a 30-foot tall sand dune containing 300 tons of red sand.

You’ll find it at Omaha’s Henry Doorly Zoo and Aquarium. … many iconic artists such as Rembrandt, Monet, Degas, Pollock, and Renoir have works on display in Omaha. Guests marvel at the original Chihuly glass sculpture standing 33 ft. tall and 22 ft. wide. Stop by and see it for yourself at Joslyn Art Museum which offers free admission.

A Hand-picked Mix of Vintage & New Industrial-Farmhouse Home Décor Pieces

… Omaha has more than 400 public works of art on display throughout the city. You’ll find brightly painted murals, sculptures and art pieces including a 13-feet tall fork with spaghetti in the heart of Omaha’s historic Little Italy neighborhood. … Boys Town is home to the world’s largest ball of stamps. … you can stand in two states at once on the Bob Kerrey Pedestrian Bridge – affectionately known as Bob. The state line between NE and IA runs right through Bob. Check out his Twitter and Instagram accounts @BobTBridge

Bigger choices of better food.

It’s a family thing.

TM

7010 Dodge St./402-551-2233/jasonsdeli.com

DINE-IN • TO-GO • CATERING • DELIVERY // 116 //

JUNE 2019

For a complete list of Omaha fun facts, check out VisitOmaha.com

WELCOME TO OMAHA

HOURS: Mon-Sat: 10am - 7:30pm Closed on Sunday

L O C A L LY O W N E D & O P E R AT E D 351 North 78th St., Omaha, NE 68114

|

foodiesomaha.com

|

402.884.2880 JUNE 2019

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WELCOME TO OMAHA

PROUD TO BE BEST OF OMAHA WINNER FOR SEVEN YEARS & COUNTING!

OR I GI

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Mediterranean Grill

D

El Basha

JUNE 2019

Thank You Omaha for voting us Best Middle Eastern Dining Mon.-Thur. 11:00am—8:30pm • Fri.-Sat. 11:00am—9:00pm • Sun. 12:00pm—7:00pm

7503 Pacific St. • 402.934.6266 • elbashagrill.com

WELCOME TO OMAHA

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JUNE 2019

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NOT FUNNY // COLUMN BY OTIS TWELVE // PHOTOGRAPH BY BILL SITZMANN

BAR-B-QUE? BBQ? BARBEQUE?

I

’ve made no secret of the fact that I am an adopted Omahan.

My roots are in Kansas City. And as a K.C. boy, nothing is closer to my heart than barbeque…or BBQ…or Bar-B-Que.

I worshiped—and developed the attitude that anyone who preferred the rival Gates Bar-B-Q was a heretic.

The barbacoa cooking method spread and mutated across the New World over the years. It became part of the culture for the less well off. Rich people got the prime cuts, the rest of us were left with the ribs and brisket, any pig we could catch in the woods, or the chicken that wasn’t laying enough eggs to justify feeding it any longer. It is the secret to making cheap, tough cuts of meat into delectable delights.

Lots of men think they are masters of their own barbecue secrets. Let’s make one thing clear, if you fire up the grill to 1200 degrees F and toss on a steak, you are not barbecuing. You are grilling. Now, grilling requires some skill, but comparing it to real barbecue is like comparing chainsaw sculpting to Michelangelo’s Pieta. And another thing, if you have a gas grill, please back up. Gas grills are a mark of shame. That’s why they come with tarps to cover them. Gas grills are an abomination. Leviticus 1:7 tells us so.

Gas grills are for cooking, not grilling, and certainly not for the sacred ritual of barbecue. Get thee gone. True practitioners use fire and wood. Slow is the name of the game. We tend our fires in World War II surplus wing tanks, discarded cast iron boilers, or old Studebaker fenders.

We do not use pellets. We use real wood chips and we soak them in secret concoctions. We have our own individual spice rubs. We laugh at your Webers. We are the backyard barbecue sensei.

Growing up in K.C., it was a tradition to go to Arthur Bryant’s at 17th Street and Brooklyn Avenue right down the street from Municipal Stadium, home of the Kansas City Athletics and former home of Satchel Paige’s K.C. Monarchs.

At Arthur’s you could munch on burnt ends while you waited for your order and your frosted mug of beer. The stadium is gone but Arthur Bryant’s is still there, the Sistine Chapel of barbecue. That’s where

When we are not practicing our own alchemy we are always on the hunt for great barbecue establishments. We are culinary explorers, willing to go anywhere to find the elusive perfect barbecue. When I got here, Omaha was home to one place that did it right. Skeet Whiteside opened Skeet’s back in the '50s and it is still there on north 24th Street, with its combination of Virginia-style apple cider vinegar and K.C. hickory smoke. I found

We can’t even agree on how to spell it. The word goes back to the Arawak language speakers of the Caribbean.

Barbacoa was a method of slow-cooking meats over a wood fire well before we Europeans arrived, stole the word, the land, and everything else that wasn’t nailed down—though it must be noted, prior to the conquistadores wading ashore, the indigenous people rarely felt the need to nail anything down.

For expanded content, scan this QR code with your smart device.

JUNE

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2019

it comfort food of the highest order when I first arrived in town, though it took a little while for my Kansas City palate to acclimatize to the vinegar style. Any place loved by Preston Love, Redd Fox, and Johnny Carson has to be appreciated.

Other places have come and gone, but most broke one or two of the rules for being a great barbecue joint: 1—It should have only one location. If you franchise it, sorry, but no. 2—The food must be based on a family recipe, started by a family member, run by a family member, and the fire tended by a family member.

3—It must have limited seating and parking. 4—Everything should be sold a la carte, no combos. 5—It needs funky signage. No fancy logos allowed. 6— Smoke. The place has to smoke its meats.

No chimney smoke, no go. 7—Napkins, lots of napkins.

Break any of these rules and I’m driving by.

There is one other barbecue place in Omaha I love. It holds to all the rules as stated. But I’ll keep it to myself. As it is, I’ve got to get there early on a Friday or Saturday night before the ribs are sold out. I don’t want any more competition than I’ve already got.

Pass me another napkin.

Otis Twelve hosts the radio program Early Morning Classics with Otis Twelve on 90.7 KVNO, weekday mornings from 5-9 a.m.

Visit kvno.org for more information.

EVERY DROP. EVERY DAY. EVERY TIME. everything you need to know about your tap water.

REQUEST YOUR 2018 WATER QUALITY REPORT TODAY!

If your water comes from Metropolitan Utilities District, you’ll be happy to know all the ways we work to deliver safe and reliable drinking water. That’s saying a lot when you consider we serve an average of 90 million gallons of water a day and maintain 27,000 hydrants for fire protection.

See the stats, facts and figures behind what we do in the 2018 Water Quality Report — available now!

download

2018 Water Quality Report

Consumer Confidence Report for

January 1-December 31, 2018

MUDomaha.com

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customer_service@mudnebr.com

call

402.554.6666 (or 800.732.5864)

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Best of Omaha Winner 2019 Six Different Categories

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