Pork Belly & Spicy Cheddar Angel Hair

The real trick to eating fit? Give yourself a break once in a while. That’s not to say go hog wild (pun intended) and eat pounds of bacon and baker’s dozens of donuts. I’ve found though that if you don’t enjoy some of those indulgences in moderation, the binge factor can become bigger than ever….

Sustainability in (Agri)culture, From Athens to Crete

Cross-posted via UNL Newsroom The following article is a snapshot of few of the highlights from the study abroad program I participated in earlier this summer. Although the Greeks may be in financial crisis in many ways they’re shining with resilience through sustainability. Enjoy this peek and keep an eye out for more!     Sustainable…

Food:”An Investment In Your Health And Your Family”

After a brief hiatus and sabbatical of sorts I have returned with a refreshed perspective, reality, and especially a more focused appreciation for the potential the experience of food holds. This is the first of many inspired posts I’ll share rooted in that adventure relating to sustainability, food, or culture. Food is one of the…

Humpday Soufflé (Gluten-Free)

Some mornings you wake up and everything is clicking, you feel great and are ready to roll with a little extra time to spare. These days are often few and far between, but why not enjoy them when they happen and treat yourself. This soufflé is simple enough to take minimum prep time and only…

What’s In The Green Wagon?: Making Of A Market Meal

In a city who’s food landscape at first glance mistakenly seems to be dictated by fast casual chains, it’s the experience of food created by Chef Kevin and Karen Shinn in their restaurants bread&cup and Piedmont Bistro that truly highlight and elevate the experience of local in Lincoln. With Spring bringing the first weeks of farmer’s…

Spicy Citrus Scramble

Spring is one of my favorite seasons that I’m not sure I would experience its full annual force if I lived anywhere outside of the Midwest. With strong winds and unpredictable storms, it adds a spice to life I can’t surpass in my cooking either. Today’s lunch has that spicy spring spirit with a citrus kick…

6 Quick Definitions of Science and Food Production (Sources Included)

  Organic farming, conventional methods, and genetic modification (GMOs) have taken the lead in agricultural headlines, adding more polarity and confusion to this discussion than clarity. In agriculture the ultimate goal is how to sustainably  generate the greatest yield of a product. With conservation and environmental stewardship moving to the forefront of the methodology conversation, the most effective…

Local Lamb For Lunch

  Lamb is in abundance locally and I’ve had the pleasure to create some recipes this week using ground from Hollister Farms in Martell, NE. With my hectic schedule I haven’t had as much time to devote to cooking as I would like, but these burgers are the perfect hearty quick meal that is sure…

French Press Banana French Toast

Sometimes Monday rolls around a day too quickly, leaving you wishing for another Sunday to perpetuate your weekend. Unfortunately today being Leap Day doesn’t merit the title and status of an official holiday and day off. Instead celebrate like a holiday with this all-French brunch, breakfast, or whatever you choose. This is at its essence…

Turkey Bacon & Brussels

Often times you peek in your freezer and realize ” Oh I still have some holiday turkey leftover.” Whether this is the case or you’re just in the mood for something simple and healthy this hot salad of sorts is a great option. Of course there is also some bacon involved to liven things up…

Sustainable Beets Simple

Bacon Wilted Beet Leaf Zucchini Pasta I have really enjoyed cooking with local produce I’ve sourced from the winter farmer’s markets here in Nebraska and using them in the most sustainable way. Any remaining scraps leftover from the prep process go into a bag in my freezer for later, to be used when I make…