Omaha Magazine - October 2020 - Hotel Edition

COMEDIAN CAMERON LOGSDON • ARTIST JOSEPHINE LANGBEHN • BEST BURGER • PIEZON’S MATT VRZAL

O C T O B E R 2 02 0 |

Hotel Edition

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

SCHOOL NEWSPAPERS, GEOLOGY COURSES, AND MORE O ct o ber I ss u e P ro mi s e s

W

e at Omaha Magazine promise that you will find something in this issue you will enjoy.

The University of Nebraska also made a promise this spring—that in-state students whose parents make less than $60,000 annually will be able to attend a UN college tuition-free.

It’s called the Nebraska Promise program, an expansion of the previous College Possible program of which few took advantage. The details of the Nebraska Promise program and how it works is the subject of one of our features this month.

Some of our readers likely have adult children or teenagers with internships that were impacted by the COVID-19 pandemic and closures of education systems. This can also impact a graduating senior’s job search. According to information gleaned from the National Association of Colleges and Employers (NACE), approximately 30 out of every 100 students who got a job after graduation had an internship during college.

With schools and internships shut down this spring, many students were affected. The story of what a few companies in this area did with their internships is the subject of another feature this month.

I come from a family of educators and those interested in education: my dad wanted to be a college professor before changing plans and becoming a clinical psychologist; my mom earned a bachelor’s degree in elementary education before becoming a stay-at-home mother, and my sister is now earning a degree in education. I took a different route of educating the public through nonfiction writing as a journalist, but the October Education edition is still one of my favorite issues of the year.

As a writer, I admit to being a bit of a snob about pens and paper, they are, after all, the tools of my trade. Like many, I have fond memories of school-supply shopping. I smile when I see a metal Strawberry Shortcake or Care Bears lunch box in a thrift shop, and I love the smell of freshly sharpened pencils.

Our 60-Plus Nostalgia article highlights some school supplies of yore that many readers who attended school in the 1960s and 1970s will appreciate.

LeAnne Bugay also learned at a young age to use her pen to educate others. This young woman, the subject of this month’s Gen O, was named Nebraska High School Press Association 2020 Student Journalist of the Year and was accepted to the Omaha Film Festival.

to

E d u cat e

Several months ago, when planning a different issue, we sought input from Bryan O’Malley, chef educator at Metropolitan Community College. In learning more about O’Malley, we realized he was worthy of a profile—the list of chefs in Omaha who have trained under O’Malley’s watchful eye is vast.

The Big 10 is not playing football this year—a loss felt around the state by many Husker fans, among others. Those needing a Big Red fix might be interested in the dining feature this month. Former lineman Matt Vrzal has graduated from the field to the restaurant business. His current venue, Piezon’s Pizzeria, is a clever play on the Italian word for “friend” and a great spot for those in the Millard neighborhood near 156th Street and West Center Road to grab a slice of pizza and chat with friends and neighbors.

One reason I became a journalist is because it enables me to write about a wide range of interesting topics. That said, as a liberal arts student in college, I enjoyed taking several classes that had nothing to do with journalism. One of those courses was introduction to environmental geology, where I studied a variety of gems and rocks, and many fascinating facts, such as that the Loess Hills area in Southwest Iowa is one of two places on Earth where loess silt is up to 200 feet deep and creates an intricate terrain—the other is the Loess Plateau in Shaanxi, China. I remembered many geological facts this year while watching the miniseries Prehistoric Road Trip on PBS World, which included scenes from Western Nebraska.

Harmon Ma her doesn’t need to watch television to learn about Nebraska’s physical makeup—he lives it.

The UNO geology and geography professor studies the earth’s makeup here in Nebraska and in Norway, relying on helicopters and boats to get him to remote places with more animals than people.

October is one of my favorite months for several reasons. One of those reasons is Halloween. I enjoy

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2020

dressing up, spending time with friends and family around a fire, and watching the young ones trick-or-treat. Halloween also evokes memories of my favorite apple of the year. One of our family friends owned an apple orchard, and they would hand out Red Delicious apples instead of candy. No matter how many apples I ate each year, that fresh-picked Halloween apple was my favorite, and always ended up in my lunch bag the next day.

The Omaha area offers several places where people can pick their own apples—from the popular Vala’s offering a variety of rides and attractions along with produce to Ditmar’s Orchard, which offers 20 different varieties, encouraging people to come pluck a peck all season long.

Happy October. I hope this issue inspires you to try a new food, explore a new hill, pick up a new book, or simply keep you entertained in lieu of football. * Note: The hotel edition of Omaha Magazine has a different cover and does not include all of the editorial content included in the magazine’s full city edition. For more information on our city edition, visit OmahaMagazine.com.

TAB L E of CON T E N T S THE USUAL SUSPECTS 003 From the Editor

School Newspapers, Geology Courses, and More

006 Between the Lines 008 Calendar of Events 073 Obviously Omaha Area Apple Orchards

092 Explore!

095 Instagram 096 Not Funny Worry

074

A R T S + C U LT U R E 014 Music

Mariachi Zapata

016 Comedy

Cameron Logsdon

018 Photography

André Sessions Jr.

022 Visual

Josephine Langbehn

DINING 074 Review

Best Burger

078 Feature

Brian O’Malley

082 Profile

Matt Vrzal

018

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JULY/AUGUST 2020

022

084 Dining Guide

215 trees have been reforested

due to the printing of our last round of publications.

Learn more at

.com

ALWAYS LOCA L , ALWAYS BE AUT IF UL .

Included with an Omaha Magazine Subscription OmahaMagazine.com/Subscribe

Between

THE LINES A LOOK AT FOUR OMAHA MAGAZINE TEAM MEMBERS

TAMSEN BUTLER—Contributing Writer A military veteran and California native, Butler is the award-winning author of five nonfiction books. She works as a copywriter for Oriental Trading Company, writes freelance on the side, and teaches fitness classes in the little spare time she has. She’s a certified personal trainer, certified fitness nutrition specialist, and a group fitness instructor.

Currently she teaches indoor cycle classes at Papillion Landing. Butler is an active advocate for stroke survivors and heart health, having survived a massive stroke in 2015. She’s also a mom to two ridiculously clever and talented teenagers.

ED COCHRAN—Director of Sales Originally from Chicago, Cochran’s experience includes time with Allstate Insurance, American Express, and IBM. He is also the founder of “Leadership RocketFuel,” a consulting firm focused on leadership, sales growth, and resilience, and is a proud recipient of a key to the city of Savannah, Georgia. Cochran is active in community organizations. He currently serves on the board of Nebraska Children’s Home Society and is a former president and CEO of the Urban League of Nebraska. Cochran’s passions also span academia, where he is a faculty member of the University of Nebraska at Omaha and has appeared as a guest lecturer at Harvard Business School. In his spare time, Cochran enjoys salsa dancing and can be found anywhere he can hit a golf ball.

JEFF LACEY—Contributing Writer Lacey has lived most of his life in Omaha and has been a secondary school teacher for 20 years, having taught everything from seventh grade English to 12th grade AP English. Currently, he teaches American literature, creative writing, AP literature, and AP composition at Ralston High School. He believes one should ‘practice what you preach’ as far as writing goes, so he has been freelancing since 2019. Besides being a teacher, Lacey is also a certified Nebraska Master Naturalist and enjoys supervising the writing hike program at Fontenelle Forest. Lacey earned a bachelor’s degree in English and philosophy from the University of Nebraska at Kearney, an M.Ed. from the University of Arizona, and has a master’s degree in English from the University of Nebraska-Lincoln.

LISA LUKECART—Contributing Writer It started when Lukecart drove to work at 3 a.m. In the grand scheme of things, who cared if some bigwig in California’s e-mail server was down? As snow drifted down on her windshield that cold January day, Lukecart decided to change careers from a software engineer to a teacher. She wanted to make a difference. Lukecart has taught at Millard West for the past 12 years, eight of those as the journalism adviser. She started with four newspaper staff members and transformed it into a prestigious program. That “Fab-4” launched the school’s first online paper and weekly broadcast.

The Pawprint became the top paper in the state. After winning a second state championship and numerous national awards, Lukecart was removed that same year after advocating alongside her students for a free press. She now teaches English 9 and 11 and still reminds students to leave a legacy. She thanks her “legacies,” her mentor Karen Palmer, and her dog, Izzy, for making her a better educator and person. // 6 //

OCTOBER 2020

OCTOBER 2020 VOLUME 38 // ISSUE 5

EDITORIAL Managing Editor

DAISY HUTZELL-RODMAN Senior Editor

TARA SPENCER Associate Editor

LINDA PERSIGEHL Contributing Writers

KAMRIN BAKER · TAMSEN BUTLER VIRGINIA KATHRYN GALLNER · JENNA GABRIAL GALLAGHER CHRIS HATCH · JEFF LACEY · JENNIFER LITTON · LISA LUKECART SEAN MCCARTHY · PATRICK MCGEE · PATRICK MAINELLI KATRINA MARKEL · SEAN ROBINSON · KARA SCHWEISS SCOTT STEWART · TIM TRUDELL · NIZ PROSKOCIL JOEL STEVENS · DOUGLAS “OTIS TWELVE” WESSELMANN

CREATIVE Creative Director

MATT WIECZOREK Senior Graphic Designer

DEREK JOY Graphic Designer II

MADY BESCH

Explore the groundbreaking work of Jim Henson—and his transformative impact on popular culture—this fall when The Jim Henson Exhibition: Imagination Unlimited comes to The Durham Museum.

An exhibition organized by Museum of the Moving Image Photo: Jim Henson and his iconic creation Kermit the Frog, in front of a mural by Coulter Watt. Photo by John E. Barrett.

Kermit the Frog © Disney/Muppets.

Courtesy The Jim Henson Company/MoMI

Contributing Photographers

JUSTIN BARNES · KEITH BINDER · COLIN CONCES SCOTT DRICKEY · JOSHUA FOO · WILLIAM HESS · SARAH LEMKE

SALES Executive Vice President Sales & Marketing

GIL COHEN

801 S. 10TH ST, OMAHA, NE 402-444-5071

Director of Sales

ED COCHRAN Senior Branding Specialist

MARY HIATT Publisher’s Assistant & OmahaHome Contributing Editor

SANDY MATSON Senior Sales Coordinator

ALICIA HOLLINS Branding Specialists

DAWN DENNIS · GEORGE IDELMAN Digital Sales Manager

JILLIAN DUNN

OPERATIONS Operations Officer & Local Stubs Ticketing Representative

JOSHUA PETERSON Ad Traffic Manager

DAVID TROUBA Distribution Manager

MIKE BREWER Accounting Associate

KENDRA HILL

EXECUTIVE Executive Publisher

TODD LEMKE Vice President

GREG BRUNS Associate Publisher

BILL SITZMANN For Advertising & Subscription Information:

402.884.2000 Omaha Magazine Vol 38 Issue III, publishes monthly except February, April, August, November, December, totaling 8 issues by Omaha Magazine, LTD, 5921 S. 118 Circle, Omaha, NE 68137. Periodical postage at Omaha, NE, and additional offices and additional mailing offices.

POSTMASTER: Send address changes to Omaha Magazine, 5921 S. 118 Circle, Omaha, NE 68137

from the people that love this city as much as you do, we bring to you amazing stories of interesting people, arts, food, music and events that make Omaha the cultural epicenter of the Midwest.

OmahaMagazine.com/subscribe OCTOBER 2020

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» Exhibitions « AMERICA TO ZANZIBAR: MUSLIM CULTURES NEAR AND FAR

Through Oct. 18 at Children’s Museum, 500 S. 20th St. Visitors can enjoy innovative hands-on experiences and discover fascinating objects, images, and information from over 50 countries. Children can explore ancient trade routes on a two-story Indian Ocean dhow (boat) or on a camel. They can thrill to the excitement of a global marketplace as they pretend to buy, sell, and trade fruit, fish, spice, ceramic, textiles, and rugs. 9 a.m.-3 p.m.

(Wednesday-Sunday). Admission: $10 adults, $10 kids (2-15), $9 seniors (60+), free for members and kids under 2. 402.342.6165.

–ocm.org

THE NITTY GRITTY ON A STREETCAR CITY

Through April 1 at General Crook House, 5730 N. 30th St. This exhibit is about Omaha’s streetcar system, which operated from 1868-1955, and includes artifacts from the cars, a streetcar seat, replica uniforms, and route maps. 402.455.9990.

–douglascohistory.org

BUG SQUAD

Through April 11 at Omaha Children’s Museum, 500 S. 20th St. In this immersive world of insects, children will explore the science behind each bug’s unique abilities and traits while realizing their own superpowers. Families will encounter real bugs and huge animatronic bugs. 9 a.m.-3 p.m. (Wednesday-Sunday). Admission: $10 adults, $10 kids (2-15), $9 seniors (60+), free for members and kids under 2. 402.342.6165.

–ocm.org

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OCTOBER 2020

DOTTIE SEYMOUR, GLENDA MUSILEK, LINDA HATFIELD

Oct. 1-25 at Artists’ Cooperative Gallery, 405 S. 11th St. Fans of the abstract won’t want to miss this show from three Omaha artists. Admission: free.

402.342.9617 –artistscoopomaha.com

THE JIM HENSON EXHIBITION: IMAGINATION UNLIMITED

Oct. 3-Jan. 10 at Durham Museum, 801 S. 10th St. This exhibit explores Jim Henson’s groundbreaking work for fi lm and television and his transformative impact on popular culture. Its reveals how Henson and his team of builders, performers and writers brought to life the enduringly popular worlds of “The Muppet Show,” “Sesame Street,” “Fraggle Rock,” “The Dark Crystal,” “Labyrinth” and much more. 10 a.m.-4 p.m. Admission: $11 adults, $8 seniors (62+), $7 children (3-12), free for children 2 years and under and members. 402.444.5071 –durhammuseaum.org

REVISITING AMERICA: THE PRINTS OF CURRIER & IVES

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Oct. 3-Jan. 1 at Joslyn Art Museum, 2200 Dodge St. In 2016, Conagra Brands donated nearly 600 Currier & Ives lithographs to Joslyn Art Museum. Th is exhibition sheds new light on the famous firm’s artistic and commercial practices, revealing the complex social relationships and surprising modernity of its lavish prints, which found their way into the homes of tens of thousands of Americans in the nineteenth century. 10 a.m.-4 p.m.

Admission: $10 adults, free for students with ID, Joslyn members and children under 17. 402.342.3300.

–joslyn.org

DAY OF THE DEAD/ DÍA DE MUERTOS

Oct. 10-Nov. 14 at El Museo Latino, 4701 S. 25th St. Combining elements from indigenous Aztec and Christian traditions, the Day of the Dead celebrates departed loved ones through the remembrance of an “ofrenda” (offering) which include the elements of flowers, candles, incense, candy, favorite foods and special bread such as “pan de muertos.” Guided tours are available with advance reservation. 11 a.m.-5 p.m.

(Wednesday-Friday), 11 a.m.-2 p.m. (Saturday). Tickets: $5 adults, $4 students, $3.50 seniors and students K-12, free for children under five. 402.731.1137.

–elmuseolatino.org

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GET OUT THE VOTE

Oct. 10-Nov. 1 at Union for Contemporary Arts, 2423 N. 24th St. Th is exhibition is part of a series that will innovate the means by which art is experienced while also supporting the creative practices of local and regional Black artists of multiple disciplines by using their windows to display art. Admission: free.

402.933.3161.

–u-ca.org

OCTOBER 2020

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OMAHA MAGAZINE | EVENTS CALENDAR

Four Old Market

JOYOUS OCCASION

Through Nov. 27 at Modern Arts Midtown, 3615 Dodge St. View the exhibition of new work by artists Catherine Ferguson, Barbara Kendrick, Chris Cassimatis, Merrill Peterson and Terry Dushan at Modern Arts Midtown. By appointment only, Tuesday-Saturday 11 a.m. - 6 p.m. Admission: free. 402.502.8737.

–modernartsmidtown.com

» Concerts «

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Fresh chocolates and fudge made in our own kitchen.

OldMarketCandy.com • 402-344-8846

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Authentic Italian desserts, coffee, and FlavorBurst TMice cream.

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All located at 10th & Howard // 10 //

OCTOBER 2020

Oct. 2 at Waiting Room Lounge, 6212 Maple St. King Iso was born and raised in Omaha and has since been signed to the legendary Strange Music label with Tech N9ne. Th is show features King Iso with support from Taebo, Snake Lucci, Forget Finch, AshSten James, and TKO. Hosted by Strawstone. 8 p.m. Tickets: $20 advanced, $25 day of show. 402.884.5353.

–waitingroomlounge.com

ANDREA VON KAMPEN

YESTERDAY AND TODAY: THE INTERACTIVE BEATLES EXPERIENCE

LOUD IN BENSON

MDOU MOCTAR

Sept. 26 (moved from Oct. 24) at Slowdown, 729 N. 14th St. Andrea von Kampen is an independent folk singer-songwriter based in Lincoln whose effortless vocal delivery has been described by Ear To The Ground Music as having “the conviction of a gospel track and the sincerity of a Dylan folk ballad.” 8 p.m. Tickets: $13 advanced, $15 day of show. 402.345.7569 –theslowdown.com

Oct. 1 at Waiting Room Lounge, 6212 Maple St. The LOUD series highlights local artists from the Omaha and surrounding areas. Attendees can expect a fast-paced and action-packed night of hip-hop. Th is version of LOUD features Nice Enough Entertainment’s very own touring artist Jay Influential. With support from C10, Bate$, Goonie Gang, NeVes and Modest K. 9 p.m. Tickets: $10 advanced, $15 day of show.

402.884.5353.

–waitingroomlounge.com

PETROCK

Oct.1-2 at Slowdown, 729 N. 14th St. Attendees can travel back in time to the ’70s with PetRock. Th is ’70s tribute band is dedicated to delivering the most devoted, loving and downright accurate ’70s musical experience possible. 7 p.m. (Thursday), 8:30 p.m. (Friday). Tickets: $15-$40. 402.345.7569 –theslowdown.com

Travel essentials plus souvenirs and Nebraska-made gifts.

KING ISO

Oct. 2-Nov. 1 at Omaha Community Playhouse, 6915 Cass St. Anchored by brothers Billy, Matthew and Ryan McGuigan, fan favorite Yesterday and Today is the only all request show where the band has learned the entire Beatles catalogue and are ready to play any song at the drop of a hat. Times vary. Tickets: $45.

402.553.0800.

–omahaplayhouse.com

Oct. 3 at Reverb Lounge, 6121 Military Ave. Mdou Moctar immediately stands out as one of the most innovative artists in contemporary Saharan music.

His unconventional interpretations of Tuareg guitar have pushed him to the forefront of a crowded scene. 9 p.m. Tickets: $15. 402.884.5707.

–reverblounge.com

BLACKBEAR FT. MARC E. BASSY

Oct. 15 at Baxter Arena, 2425 S. 67th St. Concertgoers can groove to the beats of hip-hop and R&B singer and songwriter duo Blackbear and Marc E. Bassy.

7 p.m. Tickets: $63-$400. 402.554.6200.

–baxterarena.com

CHICAGO PLAYS THE STONES

Oct. 29 at Holland Performing Arts Center, 1200 Douglas St. Guitarist and vocalist Ronnie Baker Brooks and harmonica master and vocalist Billy Branch will travel back to the future with blues renditions of “Gimme Shelter,” “(I Can’t Get No) Satisfaction” and more. 7:30 p.m. Tickets: $35. 402.345.0202.

–o-pa.org

OMAHA MAGAZINE | EVENTS CALENDAR

» Stage Performances « JEFF DUNHAM: SERIOUSLY!?

Oct. 2 at CHI Health Center, 455 N. 10th St. Comendian and ventriloquist Jeff Dunham and his somewhat-inappropriate proteges, Peanut, Walter, José Jalapeño, Bubba J., and Achmed the Dead Terrorist, are hitting the road again on their brand-new international tour. 7 p.m. Tickets: $50.50. 402.341.1500.

–chihealthcenteromaha.com

CHAD PRATHER

Oct. 4-5 at Waiting Room Lounge, 6212 Maple St. Prather is a comedian, armchair philosopher, musician and observational humorist. He is often referred to as “the modern day Will Rogers.” He is a fast-talking combination of Lewis Grizzard and Jeff Foxworthy. CNN has labeled him the “Pick-up Pundit” and Fox News’ Tucker Carlson has called Prather “supernaturally articulate.” He is known for his comedic family stories told from an adult perspective onstage. Times vary. Tickets: $35-$70. 402.884.5353.

–waitingroomlounge.com

BRIAN REGAN

Oct. 11-13 at Waiting Room Lounge, 6212 Maple St. Critics, fans, and fellow comedians agree: Brian Regan is one of the most respected comedians in the country, with Vanity Fair calling Brian, “the funniest stand-up alive,” and Entertainment Weekly calling him, “your favorite comedian’s favorite comedian.” 8 p.m.

Tickets: $60. 402.884.5353 –waitingroomlounge.com

PENGUIN PROBLEMS

Through Oct. 18 at Rose Theater, 2001 Farnam St. People might pretend that penguins don’t have problems, but mopey Mortimer certainly begs to differ.

He finds the frozen life to be free of fun and far from festive. Despite the calm, cool, and collected attitudes of the other penguins of his pack, Mortimer has no chill.

He constantly complains that he’s got serious penguin problems. Times vary. Tickets: $25. 402.345.4849.

–rosetheater.org

GROUNDED

Through Oct. 18 at Omaha Community Playhouse, 6915 Cass St. An ace fighter pilot finds herself grounded when an unexpected pregnancy cuts her career in the sky short. Reassigned to military drone operation, she patrols Afghanistan by day and returns to her family at night. As professional pressure mounts, the lines between the desert where she lives and the desert where she hunts high-profi le terrorists begins to blur. Times vary. Tickets: $36. 402.553.0800.

–omahaplayhouse.com

JOSH WOLF

Oct. 22-24 at Funny Bone, 17305 Davenport St. Josh Wolf is a comedian, actor and New York Times bestselling author best known for his work as a roundtable guest and writer on E!’s Chelsea Lately and After Lately.

He has become one of the most sought after personalities in comedy, headlining stand-up comedy tours across the nation. Times vary. Tickets: $20. 402.493.8036.

–omaha.funnybone.com

I AM MY OWN WIFE

Oct. 30-Nov. 15 at Omaha Community Playhouse, 6915 Cass. St. The Tony Award and Pulitzer Prize-winning true story about Charlotte von Mahlsdorf, an East Berlin transgender woman who survived two of the most repressive totalitarian regimes in history—the Nazis and the Communists—while openly flouting gender norms. An incredible tale fi lled with danger, intrigue, and conspiracy that examines the balance between morality and survival. Times vary. Tickets: $36. 402.553.0800.

–omahaplayhouse.com

» Family & More « JUNKSTOCK HARVEST EDITION

Oct. 2-4 & 9-11 at Sycamore Farms, 1150 River Road Drive. Junkstock is known for being one of the best vintage festivals in the country. Over 180 vintage, antique, and junk vendors will join makers, food trucks and bands to create the magic and wonder that is Junkstock. Times vary. Tickets: $10-$75. 402.765.8651.

–junkstock.com

LITTLE TIKE HIKE

Oct. 3-12 at Hitchcock Nature Center, 27792 Ski Hill Loop. Families with young learners are invited to hit the trails for a self-guided hike full of fun nature learning available during regular park hours. As hikers enjoy the sights and sounds along the Boardwalk Trail, they will spot trail activities posted along the route that are designed to help learners age 3 to 5 experience nature in a new way. 6 a.m.-10 p.m. Admission: $3 per vehicle. 712.545.3283.

–pottconservation.com

GARLIC PLANTING CLASS

Oct. 5 on Zoom. Fall is the perfect time to plant Garlic.

Class attendees can learn when, where, and how to grow beautiful bulbs. 6-8 p.m. Register on Growing Gardeners website. Tickets: free. 402.504.1910.

–growinggardeners.org

LEASHES AT LAURITZEN

Oct. 5 & 12 at Lauritzen Gardens, 100 Bancroft St. Attendees can bring canine friends to walk the grounds and enjoy the great outdoors together. Th is is an informal, fun way to enjoy and explore our 100 acres and miles of trails with the family and the family dog.

Water and treats will be available at stations throughout the garden. 5-8 p.m. Admission: $10. 402.346.4002.

–lauritzengardens.org

MEAN GIRLS

Oct. 20-25 at Orpheum Theater, 409 S. 16th St. Direct from Broadway, Mean Girls is a ferociously funny hit musical. Full of inside jokes and a wicked sense of humor, Mean Girls gets to the hilarious heart of what it means to be a true friend, and above all, a human being.

Times vary. Tickets: Only available as group sales or part of a season subscription. 402.661.8501

OCTOBER 2020

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OMAHAMAGAZINE.COM/PAGES/SUBSCRIBE

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OCTOBER 2020

OMAHA MAGAZINE | EVENTS CALENDAR

ELDERBERRY SYRUP CLASS

Oct. 7 on Zoom. Class attendees can learn all about elderberry, a wonderful medicinal, native shrub, and how to capture its potency in a syrup that can be preserved and used year-round. 6-8 p.m. Register on Growing Gardeners website. Tickets: free. 402.504.1910.

–growinggardeners.org

THE SCIENCE OF FALL

Oct. 10 at Hitchcock Nature Center, 27792 Ski Hill Loop. Attendees can join instructor Ron Cisar as they celebrate the life and legacy of famous naturalist and philosopher Aldo Leopold. Th is session will focus on Leopold’s essay “Red Lantern” and feature guest speaker Dan Poggensee, professional photographer with Wind Rider Images. 9 a.m.-12 p.m. Admission: $15.

712.545.3283.

–pottconservation.com

THE FOOD TRUCK WORLD TOUR

Oct. 11 at the Mastercraft Building at Millworks Common, 1111 N. 13th St. The Food Truck World Tour (FTWT) is the Immigrant Legal Center’s annual fundraising event. The 6th annual FTWT will be held in a drive-thru format, allowing attendees to remain in their vehicles as they pick up delicious food from local food trucks. 2-6 p.m. Tickets: $50. 402.898.1349.

–immigrantlc.org/foodtruck

BRAINIAC TRIVIA: NEBRASKA SCIENCE FAIR EDITION

Oct. 13 at O’Leaver’s, 1322 S. Saddle Creek Road.

Th is edition of trivia will have a science theme to each category in support of the Nebraska Science Festival which runs April 3-26. Join host Zach for a night of trivia. Prizes and giveaways for the winning team. Teams can be up to four people. Categories: Science Fiction, Who Made That?, Top 10, And Other Science Facts. 9 p.m. Tickets: free (21+). 402-556-1238.

–oleavers.com

TRICK OR TREAT WITH THE ANIMALS

Oct. 17 at Gifford Farm Education Center, 700 Camp Gifford Road. A special day fi lled with chickens, pigs, goats, farm games, and trick-or-treating. 10 a.m.-3 p.m. Admission: $5 for trick-or-treaters, free for accompanying adults. 402.597.4920.

–esu3.org

BIRD-FRIENDLY LANDSCAPES CLASS

Oct. 17 on Facebook Live. Nothing brings a garden to life like a host of native birds making the space their home. Class attendees can learn more about how to attract more backyard birds. 10-10:30 a.m. Register on Growing Gardens website. Tickets: free. 402.504.1910.

—growinggardeners.org

FIRE CIDER CLASS

Oct. 21 on Zoom. Class attendees can learn how to make fire cider, which is a long-used prevention and remedy for many winter ailments. 6-8 p.m. Register on Growing Gardens website. Tickets: free. 402.504.1910.

–growinggardeners.org

GHOULISH GARDEN ADVENTURE

Oct. 27 at Lauritzen Gardens, 100 Bancroft St. Attendees can explore a variety of educational and fun activity stations throughout the garden. Families can learn about the mysteries of nature, get up close and personal with the amazing creatures that make the fall so festive, and make their very own crafts to take home. 12-4 p.m. Admission: $10 adults, $5 children (6-12), free for garden members and children under six. 402.346.4002.

–lauritzengardens.org

Event times and details are correct as of presstime, but are subject to change. Due to the COVID19 pandemic, many events are canceling and/ or changing dates/time/places as needed. Most venues base these decisions on direction by the Douglas County Health Department and Nebraska’s publication of guidance on canceling events and limiting the number of people in public gatherings.

Omaha Magazine encourages readers to visit venues' websites and/or calling ahead before attending an event or visiting a museum.

OCTOBER 2020

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A+C MUSIC // STORY BY VIRGINIA KATHRYN GALLNER // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

Mariachi Zapata's Cultural UNITY Preservation and Education

THROUGH MUSIC R

amon Hernandez named his band Mariachi Zapata after Emiliano Zapata, a heroic figure from the Mexican Revolution. Founded in 1989, the group’s first performance was on May 13, 1990. They were the second mariachi group in the city.

“Some think it is an organization of just performers, and we have fun. What we really are [doing] is keeping the culture alive—the Mexican culture, Chicano culture.”

Originally, they were part of Cuicacalli Centro de Arte at 24th and N streets, an arts center founded by Martin Ramirez in 1989 and dedicated to people of color.

The center encompassed all disciplines, including music, theater, performing arts, and visual arts.

“We built a bridge between North Omaha and South Omaha,” Hernandez said.

His uncles, Mauricio and Erasmo Hernandez, were core members of Mariachi Rey Azteca, the first mariachi group in the city. Now, as the leader of Mariachi Zapata, Ramon wants to create a similar intergenerational atmosphere.

“One of our reasons for being is to keep the culture alive, keep the music alive,” he said. “My push is to have any members [who] join us [to] have two things: they have to be able to sing some of the songs, and they have to be able to learn an instrument, and before they can leave, they have to teach somebody else the traditional mariachi music and culture.”

Playing with Zapata has been a profound experience for Alex Schmer, an upright bass player who moonlights on guitar for the group. “Being classically trained, immersing myself into mariachi was a complete shock. I was taught purely by ear, which is the norm for most mariacheros…[it has] everything to do with experiencing the moment.”

Learning mariachi music by ear is no small challenge. Hernandez said they could probably perform for six hours without repeating a single tune or using sheet music.

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“Putting on the suit brings with it a sense of pride and community,” said trumpet player Jimmy Cuadros, another member of Mariachi Zapata’s younger generation.

Zapata features a wide range of traditional instrumentation. Hernandez plays the guitarron, a guitar that’s eight inches deep, which provides the bass foundation for the music. The guitarron’s original partners in mariachi music were the vihuela and the folk harp. One of the most characteristic sounds of mariachi today is the trumpet, which did not arrive until the 1920s.

Over 500 years ago, the mariachi tradition started as a trio or quartet playing at festivals, weddings, baptisms, and quinceañeras. According to Hernandez, at the time, the Catholic Church thought they were pagan musicians. To this day, some Orthodox Catholic churches do not allow mariachis to perform at Mass. This history is still relatively unknown—even on college campuses.

After graduating with his bachelor’s degree in music, Hernandez was asked to give a mariachi presentation for a world music class at University of Nebraska at Omaha.

In preparation for the class, he was given a textbook to follow. He did not find a single page in the book about mariachi.

Instead, he wrote his own curriculum, initiating his teaching career.

He presented this curriculum to the principal of Marrs Magnet Middle School and was granted funding to continue. This school is especially important, he said, because the majority of the students are Mexicano, Chicano, and Latino.

Over the past two decades, Hernandez has worked to bring world-class mariachi musicians to Omaha for workshops, master classes, and performances.

Mariachi Los Camperos de Nati Cano,

a group representing the Smithsonian Institute, taught for a whole weekend in the early 2000s. Mariachi Cobre, the band in residence at Disney World, performed at the Orpheum Theater and offered intensive workshops for dedicated musicians. Nydia Rojas held a master class in partnership with the South Omaha Arts Institute.

As part of his educational initiatives, Hernandez also gives back to the community through nonprofit work. He serves on the board of directors at Arts for All, a nonprofit dedicated to providing arts education for adults and children of all experience levels. For about seven years, he has hosted a mariachi class focused on music history and appreciation. Until this year, he collaborated with their executive director, Judy Mallory, who passed away in June.

He served on the grant review board of the Nebraska Arts Council from 1984 to 1990, pushing for multicultural grants.

He felt there was a lack of representation on the boards of nonprofit organizations at the time. “It took some hard advocacy work just to get these folks to say it’s all right,” he said. “[Then] everyone started to apply for multicultural grants.”

Mariachi Zapata has been nominated for four Omaha Entertainment and Arts Awards, winning Best World Music in 2018. This Mother’s Day, Mariachi Zapata celebrated their 30th year as a group, and they are still going strong.

“Music lets you perfectly unify any lives that participate,” Schmer said of the mariachi tradition. In Mariachi Zapata, that reaches past many boundaries, bringing generations together.

Visit facebook.com/MariachiZapataOmaha for more information.

FROM UNO TO NBC

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A + C C O M E D Y // S T O R Y B Y K AT R I N A M A R K E L // P H O T O G R A P H Y B Y B I L L S I T Z M A N N // D E S I G N B Y M A T T W I E C Z O R E K

CAM E RON LOGSDON IS OMAHA FAMOUS AN D LO V I NG IT “The goal was to leave. I should say from my perspective that was the goal, but I think Cameron is Omaha,” Syrek said. “I think that Cameron is an embodiment of all of the different types of experiences, the people, and opportunities that you see in Omaha.”

C A M E R O N L O G S D O N I S A LW AY S P E R F O R M I N G . AT L E A S T, T H AT ’ S W H AT H I S F R I E N D A N D F E L L O W U N I V E R S IT Y O F N E B R A S K A AT O M A H A C O L L E G E O F C O M M U N I C AT I O N FA C U LT Y M E M B E R ABBI E SYRE K SAI D. ˆˆ

“I started coaching [the forensics team] at UNO and Cameron was one of the first students that I recruited. I heard that there was this very electric and powerful and passionate young man—he’s from Bellevue East High School—but what’s so interesting is that when I talked to him he didn’t really have college plans,” said Syrek, who is a lecturer in the UNO School of Communication.

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Logsdon was recently appointed as the “Despite having done so much with public public spea k ing course coordinator speaking, despite having so much college at UNO, but he might be best known speech performance background and so around Omaha as a comic. Whether it’s much performance background, I bombed stand-up at the Funny Bone, improv so hard,” Logsdon said. at the Backline, emceeing high-profile events, or performing sketches on social Determined to erase the devastating feeling media and WOWT’s “Omaha Live!” of bombing, he found another open mic the YouTube channel, Logsdon’s presence in following night and tried again. the Omaha comedy scene is ubiquitous.

“The truth is that my life is such a way that I don’t necessarily have that luxury to just go try to chase it, you know?” Logsdon said.

“IT WE NT A LITTLE BIT BETTE R, B U T T H AT N I G H T I T F E LT L I K E I T WAS TH E BEST PE RFORMANCE I’D EVE R G IVE N I N MY LI FE,” L O G S D O N S A I D . “A N D I ’ L L C O N T E N D T H AT T O T H I S D A Y I’M J UST CHASI NG TH E H IG H O F C R U S H I N G T H AT N I G H T.”

She helped Logsdon through the application and enrollment process for the university.

The challenges of being a teen parent, firstgeneration college student, and a person of color—Logsdon refers to himself as multiracial— mean that the relatively young faculty member has an important connection with students.

Syrek said many UNO students fit into one or more of those categories.

“When Cameron really started rising through the ranks at UNO, I personally witnessed so many students flock to him,” Syrek said, noting the importance of diversity among college faculty members.

Ups-and-downs go with the territory of being a stand-up comedian.

“At the time, I didn’t think I could get into college,” Logsdon said. “I didn’t know how to apply, I didn’t know anything about college life—from registration to textbooks to financial aid. I was pretty much in the dark.”

“If you have a bad night you’re like, ‘Oh, I can’t go out like that. I’ve got to go try it again.’ And if you have a great night you’re like. ‘I wanna do this everyday!’ So, no matter what it is you’re going to keep going,” Logsdon said.

Until this year, Syrek was the director of the forensics team and Logsdon was the assistant director. It’s a huge commitment that involves weekend travel and daily practice. She’s watched him rise from being an undergraduate student to the team’s graduate teaching assistant to working alongside her as a coach.

“I try to encourage students from similar backgrounds to strive for higher education,” said Logsdon, who is now in a position to do for others what Syrek did for him. “It can be too easy for them to stay in their own socioeconomic and educational stratosphere.

Access to knowledge is a major factor in the lack of social mobility. I often think about how much easier it’ll be for my kid to go to college simply because I know how to help him apply.”

Syrek explained “I feel like all of our discussions are just fodder for comedy. We’re always on the lookout.” She’s often Logsdon’s “Guinea pig” when it comes to testing out new comedy bits.

She recalled giving her friend feedback on his successful submission packet for the NBC Late Night Writers Workshop in 2016.

Logsdon said that being a young father, fulltime graduate student, graduate teaching assistant, and forensics team coach was “all-consuming.” When he completed his master’s degree in communication studies in 2013, he discovered a little free time and was eager to try something new.

As for continuing his performing career here, Logsdon is characteristically upbeat.

“I want to be in Omaha and I want more talent to get recognized from here,” he said, “I want more recognition for this place because I think it’s special, I think it’s cool.”

“It’s a really cool program where you spend a week or so, a little over a week, in New York City and you’re in 30 Rock and you’re writing and they bring people from all over and you work with them,” Logsdon said.

Logsdon started with an open mic night at Barley Street Tavern and had a common first experience for a novice stand-up comedian.

Follow Cameron Logsdon on Instagram, YouTube, and Tik Tok.

He remembers there were questions about whether or not he’d move to New York City or another entertainment hub to pursue a seemingly more glamorous career.

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Logsdon became a father at age 17, an experience he shared in an insightful 2015 TEDxUNO. Co-parenting his son, who is now almost 14, and a dedication to teaching at UNO has kept him here. Whenever possible, Logsdon said he performs at comedy festivals around the country and in entertainment hubs such as New York, Chicago, and LA.

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A+C PHOTOGRAPHY

story by............................................. Patrick Mainelli photography by......................... Bill Sitzmann design by........................................... Derek Joy

RF AMING E H T G N I EY E , T N E S E THE PR FUTURE

PHOTOGRAPHER ANDRÉ SESSIONS JR. CAPTURES THE MOMENTS OF A MOVEMENT

I TRY TO LOOK

at things not just for what they are now, but for what they will be—what they can become,” said Omaha photographer André Sessions Jr. Sound advice, it seems, not just for the photographic eye, but for all of us in search of a path forward on the ever-shifting ground of 2020.

As an artist and documentarian, Sessions’ talent is emerging in a moment in desperate need of fresh eyes. His poised-yet-vibrant photos from the many rallies and protests in support of the Black Lives Matter movement over the last several months are some of the most poignant local documents of the uprising. ..................................................................... // 18 //

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t’s great to have the documentation because it’s recorded history,” he said. “We didn’t know it originally, but this has become the biggest sustained protesting movement in history, all around the world.”

You look at early photos of Fred Hampton or Medgar Evers and in the moment they were just living and doing what they were passionate about, but 60 years later those images are so powerful because of what the person has done.

Sessions’ work depicting protesters and police squaring off on 72nd and Dodge streets following the death of George Floyd in Minneapolis -ANDRÉ SESSIONS JR. appeared in print this summer in Th e New ..................................................................................................................................................................................

Territory. The Missouri-based quarterly is committed to presenting a fresh understanding of life in the lower Midwest.

Five years later, it’s clear Sessions is still taking this lesson to heart. Beyond his photography work, he is finding numerous Katie Young Foster, creative director with New Territory ways to fight for justice. Currently, he is involved in the develnoted, “With deft framing and a keen sense of timing and opment of three different nonprofits in pursuit of greater racial perspective, Sessions captured movement—and a moveand economic equity in Omaha. ment—in a way that communicates both story and history.”

In a moment when so many new initiatives are coming into being, Sessions and his fellow organizers are advocating for concrete Sessions’ recent work makes clear that he doesn’t hesitate action: creating community gardens, organizing neighborhood to put himself in the middle of the action. Gabrielle cleanups, and providing personal hygiene products and cosmetic Gaines Liwaru—educator, social change artist, and care for low-income high schoolers. longtime mentor to Sessions—observed that he is temperamentally well-suited to putting a careful frame on “Growing up, I can relate,” Sessions said. “You don’t feel like going moments that sometimes lean toward chaos. to school if you don’t smell good. You get bullied and picked on if your clothes are dirty. So a lot of times, my attendance was horrible “He’s got a demeanor about him, a mannerism,” because being poor, I would make up reasons for staying home, just Gaines Liwaru said. “As a spectator, he can move so I didn’t have to go to school with dirty clothes.” fearlessly. He can be very quiet, but the role of being behind the camera is critical for the way his Sessions has also worked as a communications intern with North mind works.”

Omaha nonprofit The Union for Contemporary Art for nearly a year.

That work has included photographing the organization’s many com“I go into [protests and rallies] with a different munity programs and producing a fi lmed virtual tour of their Undesign frame of mind,” Sessions said. “I’m always thinkthe Redline exhibit, exploring the roots of systemic housing inequality. ing of moments as being potentially historical. I’m thinking of images from the civil rights era and “Everything is part of a bigger chain for the greater good,” Sessions noted. the early days of Black Panther Party, and how “All this work goes hand in hand, getting this all recorded for the future. powerful those are. I want people to have that I look at [the intersection of ] 24th and Lake; in 10 years we’ll look back same sense of awe that I did, looking at these at where it all started. We might see this whole area as the cornerstone of images from more than 50 years ago.” change. There’s just so much that needs to be remembered.”

Th at sense of awe took fi rm root during a 2015 high school trip retracing the historic 1965 voting rights march from Selma to Birmingham. Th anks to the leadership of Gaines Liwaru and her husband Sharif Liwaru (then the president of the Malcolm X Memorial Foundation), Sessions and 24 other Omaha Public School students gained a fi rsthand appreciation for many of the historic locations of the civil rights movement.

Gaines Liwaru explained, “What we wanted to drive home was the fact that, in order to move forward and really fi nd your purpose and passion and know your mission in life, you need to explore sacrifices of ancestors who made a huge impact by putting their life on the line, trying to create a more sustainable presence in African American life.”

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“[Sessions] gets that he’s been blessed with some insights,” Gaines Liwaru said. “He is under 25 years old and he knows that it’s beyond time to get people to wake up and not keep sweeping things under the rug. André knows that as African Americans, we are already at a systemic disadvantage from finding a path to let our talents flourish. The way he humanizes these folks he documents, he celebrates something special about who that person is and where they are at now in their journey—one face of many in what some might consider Black America.”

Like all great recorders of history, Sessions recognizes that it’s in the present moment—the fleeting snap of a shutter—where the past and future are most alive.

“You look at early photos of Fred Hampton or Medgar Evers and in the moment they were just living and doing what they were passionate about, but 60 years later those images are so powerful because of what the person has done,” Sessions reflected. “I look at some of my images…I know we can look back years from now and really see the power then. Th at’s when we’ll recognize this was just the beginning.”

For more information, visit asessionsphotography.com and follow Sessions on Instagram at @epicandre.

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With deft framing and a keen sense of timing and perspective, Sessions captured movement and a movement in a way that communicates both story and history.

-KATIE YOUNG FOSTER ....................................................................

OCTOBER 2020

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A + C V I S UA L s t o ry b y K a m r i n B ak e r

jos e ph i n e l angb e h n teaches , paints , and dances t h rough h i story

A

popular quote by Albert Einstein poses that a cluttered workspace equals a creative, genius mind. But Josephine Langbehn’s workspace is neat; a third of a studio space inside Hot Shops Art Center, a simple, subdued white wall highlighting a small supply cart topped with acrylic paint, brushes, and a small bag of almonds. A few paintings line the side of the room like beautiful, blown-up versions of the old photographs grandmas keep in boxes in their attics.

Bill Sitzmann M at t W i e c z o r e k

p h ot o g r a p h y b y design by

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A + C V I S UAL

L

angbehn’s workspace isn’t cluttered, but it is full—of meaning, story, and intention.

Her work echoes that style. Langbehn paints people in grayscale against stark white backgrounds. She is inspired by old photographs and the stories they contain within their grainy interiors.

“When I was little, I was always asking my mom to bring out photographs, really old ones from the early 1900s, 1920s, ’50s, you name it,” Langbehn said. “I loved them. The grayscales, the aesthetic of an old photograph, the white frame that goes around them. Even the thickness of the paper, I always thought was really cool—that vintage quality has always stuck with me.”

While the curious, collective quality of old photographs drew Langbehn in, the stories of the people in the images kept her imagination on a hamster wheel, and she began churning out immaculate, realistic grayscale portraits.

Some have faces, others are odes to family members (a piece depicting three generations of women in her family adorns the wall as one of the sole hangings in her workspace), and all of them add a dimension to the similar pieces of film that exist in almost every American household.

“There is so much we can learn from others,” Langbehn said. “I took time to dig through family trees and gave a dialogue to those stories.”

lesson planning and relationship building in the classroom,” she said. “But it all connects.”

Langbehn has used her professional experiences to bring a more honest approach to the classroom, encouraging her students to write artist statements about their work, be able to discuss art, and come up with original ideas.

“Middle schoolers are at such a special place of self-discovery, and the little kids are so excited to explore without judgement,” Langbehn said. “It just shows that art is self-expression, and you can have multiple answers that are all great answers. Nothing needs to look the same.”

Langbehn’s coworker John Balcer, a Palisades Elementary music teacher, said he works alongside Langbehn to collaborate on art and music curriculum for students.

“Her immersion in the Omaha art scene has had a keen impact on our students and influences how she teaches in her classroom,” Balcer said. “Josie works hard to help students realize that art is a powerful, living craft which carries so many far-reaching positives for all of us. I think Josie does a terrific job in teaching students that art is all around us, being made by all kinds of people just like the students in her classroom.”

Along with her in-school pursuits to bring art to life, Langbehn works hard to develop arts education with the Nebraska Art Teachers Association, which she has been a part of for nearly a decade. She finished her co-presidency with the organization in July this year and is on the board as a co-past president until July 2022.

Langbehn is a natural documentarian (she was a yearbook editor during her time at Benson High School), aching to learn more, to share more, and to expand her understanding of the human experience. Entering her 13th year of art education, she has taken her perspective to an array of middle and elementary school classrooms in Omaha Public Schools—and now Gretna Public Schools.

“This is a nonprofit that is advancing the importance of arts education in schools and how it increases the human potential,” Langbehn said. “Just being around other teachers who care to push for the best arts education is so rewarding. It’s an amazing community.”

“At first, my own artwork went on the back burner because I was so busy with

When Langbehn has a moment away from painting or teaching a future crop of artists,

she is moved by another form of art: Lindy Hop. Langbehn and her husband, Brian, teach swing dance classes together at Omaha Jitterbugs and have traveled nationally and globally in Lindy Hop competitions.

“I’m super introverted, and Lindy Hop has always been there for me when I needed it most,” Langbehn said. “It’s a level of self-expression, of being who you are, and all these people who swing dance, we can come together with this shared language.”

While swing dancing has been an ongoing hobby of hers for about 20 years, she has been working on a piece to give back to that specific community.

Langbehn has interviewed dancers of the Savoy, a ballroom with great significance in the founding of the dance, as it was one of the first integrated ballrooms in Harlem and normalized the Lindy’s roots as an African street dance.

“Lindy Hop is a Black dance and understanding why the dance exists and making sure it is honored is really important to me,” Langbehn said.

“It’s more than just this fun, happy dance. There’s a whole lot more to it. I want to take the time to really know that, to listen, to reflect on all of that through my art.”

While telling the stories of others is at the crux of Langbehn’s work as an artist and teacher, she finds her groove in the action of creation.

“There’s some stuff I don’t teach because art isn’t just about people who are in museums,” Langbehn said. “Art is alive.

It’s real. People create it every day. My classroom isn’t just ‘We’re going to recreate “[The] Starry Night”’ because that’s not what it’s about. It’s about using your own voice and empowering children to use their own voice.

Art teaches us about compassion and understanding others. We can’t live without that.”

Visit josephinelangbehn.com for more information.

just shows that art is self-expression, and you can have multiple answers that are all great answers.

Nothing needs to look the same.” -Josephine Langbehn

“It

OBVIOUSLY OMAHA // STORY BY PATRICK McGEE // PHOTOGRAPHY CONTRIBUTED

HOW DO YOU LIKE THEM APPLES?

01

SIX APPLE ORCHARDS TO PICK NEAR OMAHA

Ripe, red apples hanging on heavy branches are a symbol of fall in Nebraska. Apple picking, like pumpkin carving and hayrack rides, is a safe, family-friendly outdoor activity perfect for appreciating the season. Many prospective apple pickers will first think of Nebraska City’s Arbor Day Farm, but there are other options to enjoy.

01. VALA’S PUMPKIN PATCH

12102 S. 180TH ST., GRETNA, NE 402.332.4200 | VALASPUMPKINPATCH.COM

Vala’s is a family favorite complete with pumpkins, hayrack rides, and haunted houses. Those who have fired apples out of Vala’s apple cannons or drunk their delicious hot apple cider might wonder where all these apples come from. The answer is that Vala’s has been home to an apple orchard and cider mill since 2014. The farm includes a total of 30 acres of apple trees producing 45 varieties. They began a pick-your-own-apples business in 2017 to complement their everpopular pumpkin-picking business.

02. FONTANELLE ORCHARD

26982 N.E. HIGHWAY 91, NICKERSON, NE 402.727.5272 VISITNEBRASKA.COM/NICKERSON/ FONTANELLE-ORCHARD

Fontanelle Orchard is a family-owned orchard with nearly 500 apple trees.

Apple pickers can harvest many varieties, including the crowd favorite Jonathan. Harvested apples are gathered and weighed on the big scale in front of the old apple barn. Inside the barn, guests will find a niche store with pumpkins and home-canned items for sale. The pies—made on site—are a local favorite. Fontanelle has been operating for nearly 30 years.

03. 3 BEE FARMS

14922 535TH ST., GRISWOLD, IA 712.778.4256 | 3BEEFARMS.COM

This family-owned business began in 1993 with an emphasis on bees and honey production. Since that time, it has expanded its operation to include an apple orchard that welcomes apple pickers. Other fall activities offered at 3 Bee Farms include a pumpkin patch to peruse, corn maze to wander through, and hayrides. The farm is about 45 miles east of downtown Omaha and will provide a more remote experience for apple picking.

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04. SUPER BEE ORCHARD

4571 U.S. HIGHWAY 75, FORT CALHOUN, NE 402.468.5265 | FACEBOOK.COM/SUPER-BEEORCHARD-207414122616489

Guests of Super Bee will enjoy the mom-and-pop atmosphere.

Visitors can expect to harvest many different varieties of apples in the fall. Super Bee also offers pony rides for young visitors. Those hoping to pick apples should be aware that Super Bee closes around the weekend before Thanksgiving.

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05. DITMAR’S ORCHARD AND VINEYARD 19475 225TH ST., COUNCIL BLUFFS, IA 712.256.7053 | DITMARSORCHARD.COM

Ditmar’s boasts autumn activities such as apple picking, a hayrack ride, a corn maze, and, of course, a pumpkin patch. The orchard offers over 20 varieties of apples (they are not all ripe at the same time, so serious pickers will need to take multiple trips in the season in order to try them all). Guests can ride the tractor-pulled wagon to the orchard and back. Ditmar’s is also home to a vineyard and produces their own wine as well as other homemade goodies.

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06. TREES, SHRUBS, AND MORE

3803 CORNHUSKER ROAD, BELLEVUE, NE 402.291.9374 | TREESSHRUBSANDMORE.COM

Trees, Shrubs, and More is a multifaceted landscape and garden center, and it is also home to TS&M Orchard Inc. The orchard contains approximately 3,000 dwarf apple trees planted in a combined length of nearly five miles of tree rows.

Guests can harvest 13 varieties of apples with distinct flavors.

TS&M also has rows of pear and peach trees. The orchard boasts clean, manicured lawns between each row for ease of access.

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PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

D I N I N G R E V I E W // S T O R Y B Y N I Z P R O S K O C I L

D E S P I T E PA N D E M I C , FA M I LY- O W N E D B U R G E R S P OT T H R I V E S

BURGER BLISS What makes a good burger?

There’s the flavor of the meat, the meat-to-bun ratio, the meat-to-fat ratio, the freshness of the toppings, the cooking process, the type of bun, and many other factors.

H WIT , T S A CON BRE Y BA N A N E O CKE ITH URK TO CHI E, T TOMA D W .

E D R S I ES LLE HEE AND . PA FRI GRI TI C UCE O UN T B R T A T E OTA HAV H LE IOCH T- P S E R E E B R F SW D STE UT, TOA ND C HA

But the owners of a recently opened Florence restaurant aren’t satisfied making a good burger. Best is what they’re after.

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DINING REVIEW

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maha residents Ashlei Spivey and her partner, who goes simply by the name Universal, own and operate Best Burger. The restaurant opened in April across from Florence Park. Universal serves as chef, and Spivey helps out everywhere else.

The menu is small, but it features a variety of toppings, sauces, and buns so diners can customize their own creations, whether it’s a classic burger or something more creative. Diners can choose a grilled chicken breast or one of three patty options: turkey, vegan, or grass-fed black Angus beef.

Universal’s interest in food began early.

His grandmothers both cooked for a living and passed down their cooking and baking skills to him. After high school, he attended a culinary arts program through Job Corps. Although his career path led to the manufacturing industry, where he worked at a warehouse for 15 years, he never stopped thinking about pursuing his passion for food.

Also available are brioche and standard white buns, which are buttered and toasted. There’s a choice of cheese, ranging from cheddar to pepper jack.

Sauces such as barbecue and garlic aioli are made in-house.

“That’s my American dream. It always has been,” Universal said. “I enjoy seeing people enjoy my food. It feels good that people like something that you do.”

The couple, who live in Florence, saw a need in the community for a quick, casual spot that served a “homemadestyle hamburger,” Universal said. It was also important to offer a healthier alternative to the typical fast-food burger and fries. They believe the way to a better burger is to focus on quality ingredients. That means fresh not frozen patties and using grass-fed beef.

My dining partner and I tried the restaurant in July. We called in an order for curbside pickup, and the food was ready 20 minutes later, neatly packaged and promptly delivered to our car. Customers can also order and pay online. Inside, there are a couple of tables for guests, but it was takeout only when we visited. Universal said it wasn’t hard adjusting to restrictions caused by the COVID-19 pandemic because the plan all along was to operate mainly as a takeout spot.

// 76 //

OCTOBER 2020

Instead of medium or medium well, all burgers are cooked done, Universal said. That’s slightly longer than I prefer, but I thought the 5-ounce patty was seasoned well and delivered a rich, beefy flavor. My one quibble with the burger is that it was a tad tough, perhaps due to a tightly packed patty.

Best Burger uses hormone- and antibiotic-free beef and turkey from a small, family farm in Kansas. Fresh produce and other ingredients are sourced locally whenever possible. Instead of standard french fries, the menu features sweet potato fries. The spuds are sliced thick, tossed with a garlic-based seasoning, and roasted with their skins on because “that’s where the nutrients are,” Universal said.

My dining partner, not normally a fan of anything sweet potato, enjoyed the fries and said he preferred them over traditional ones.

Universal puts a flavorful spin on a Thai-inspired vegan burger packed with black beans and other vegetables, spices, and breadcrumbs. The patty has a savory, slightly spicy, and satisfying flavor. Unlike some plant-based burgers that can have a mushy texture, this one holds together well and doesn’t fall apart when you take a bite.

The vegan patties are prepared fresh each morning, Universal said.

All burgers come with lettuce, pickle, onion, and tomato, served on the side so the veggies stay crisp. There’s also a selection of “craft toppings” such as sautéed mushrooms, avocado, and Thai slaw for an additional charge.

Popcorn and desserts from local businesses such as Still Poppin' Gourmet Popcorn and Crum Cakes Bakery are available, as well as Zapp’s chips. New menu items in the works include a gyro-inspired burger.

Before opening their restaurant, Spivey and Universal held a series of successful pop-ups at the nearby Cups Cafe, part of the No More Empty Pots food hub on North 30th Street. The Omaha-based nonprofit helps develop strong, food-secure communities through education, food distribution, entrepreneurial programs, and more.

The group, which promotes self-sufficiency, offers several programs that support their core values of education, stewardship, and sustainability, said Britney Gibilisco, startup and skills manager at No More Empty Pots. Caterers, cooks, and other food entrepreneurs can use commercial kitchen space, available for rent by the hour. The space has proven popular, Gibilisco said, and there are currently more than a dozen active food entrepreneurs using it.

Best Burger is among the businesses that rely on the kitchen. It’s equipped with a commercial oven that’s perfect for roasting big batches of sweet potatoes, Universal said. He appreciates all the support No More Empty Pots has given throughout the process of launching his restaurant. “They’re an invaluable resource,” he said.

Visit bestburgeromaha.com and nmepomaha.org for more information.

“THAT’S MY AMERICAN DREAM. IT ALWAYS HAS BEEN, I ENJOY SEEING PEOPLE ENJOY MY FOOD. IT FEELS GOOD THAT PEOPLE LIKE SOMETHING T H A T Y O U D O.” -UNIVERSAL

BEST BURGER. K BLAC THAI R, E BURG BEAN TH I W ED TOPP AW I SL A H T

8319 N. 30TH ST. | 531.999.1308

FOOD SERVICE AMBIANCE PRICE OVERALL

N/A (takeout only during our visit)

$ 5 STARS POSSIBLE

OCTOBER 2020

// 77 //

PHOTOGRAPHY BY BILL SITZMANN DESIGN BY MATT WIECZOREK

// 78 //

OCTOBER 2020

[ DINING FEATURE ] STORY BY SEAN ROBINSON

teaching the recipe for success

BRIAN O’MALLEY PREPS THE NEXT GENERATION OF CULINARY GREATS

OCTOBER 2020

// 79 //

[B] Blended burgers of bison and wagyu beef from The Grey Plume. Coneflower Creamery’s contemporary twist on ice cream. Any number of the Old Market’s finest dishes. All cause the mouths of many to salivate and define what it means to eat well in the Big O. If not for Brian O’Malley, none of these eats and sweet treats may have come to be. As a chef instructor and associate dean for Metropolitan Community College’s Institute for the Culinary Arts, O’Malley’s greatest work is whipped up in the classroom, not the kitchen.

“It’s the act of teaching that really brought together everything I love in the restaurant world,” O’Malley said. “Feeding people. Crazy-ass hustle. The craftsmanship of cookery. Working on a crew.

When I found a way that I could build lessons for other people to get better at all these things I love, it was all over for me.”

In the 16 years he’s been with MCC’s institute, which is regularly named one of the top culinary schools in the nation, O’Malley estimates he’s taught around 500 students. As important as learning to baste and broil, he instills the values of hard work and a passion to serve others through cooking—two principles he learned years before he began training some of the best chefs to ever come out of Nebraska.

O’Malley credits his time in Boy Scouts as the start of his culinary career, remembering a childhood spent cooking over a campfire’s warm glow. It was hot dogs, not haute cuisine, and badges instead of Michelin stars that paved his path. He just didn’t know it yet.

// 80 //

OCTOBER 2020

[ DINING FEATURE ]

“I never had a moment where I was like, ‘This is it. This is what I’m going to do with my life.’ I just really loved cooking for my other scouts. Maybe that was the start of it all,” he said.

To become the celebrated classroom chef he is today, O’Malley began climbing his way up the culinary ladder by working odd jobs in restaurants as a teenager—bussing tables here, tending bars there, waiting on guests just about everywhere. When he thought he had his fill of the restaurant world after high school, he pursued a degree in architecture.

Turns out the appetite was still there.

In 1996, after building his credibility in the restaurant industry for years, he was offered the position of head chef at Bojo Grill on 13th and Jackson streets. He still thought of it as an in-between gig before returning to school until his parents visited him at the restaurant. Witnessing him in action—helming a kitchen crew and leading the charge on an experimental menu of American cuisine—they gave one nod of approval and architecture went out the window.

“That was when I first felt comfortable that I could do this and make a life out of it,” he said.

O’Malley knew formal training was the next step, so he enrolled at the New England Culinary Institute, the same school that trained one of the Food Network’s most celebrated chefs and personalities, Alton Brown. After earning his degree in 2001 and staying on as an instructor, he moved back to Omaha to open Mark’s Bistro at 49th Street and Underwood Avenue two years later.

“I wasn’t making any money because Mark’s wasn’t open yet, so I started teaching at Metro as adjunct faculty,” O’Malley said. “I found more joy in teaching, and it just dovetailed the other way. I started devoting more time at Metro and became full time in fall 2004.”

After more than 15 years at the helm of the classroom instead of the kitchen, O’Malley has taught everything from Intro to Professional Cooking to World Cuisine to Restaurant Consulting. In that time, he’s witnessed teaching strategy evolve drastically even as the content remains fairly constant.

Learning how to jockey a knife or manage a pan above heat doesn’t change. O’Malley said it’s the art of giving feedback that has taken new form in recent years. Culinary education has adopted a coaching mindset as opposed to the sink-or-swim approach many experience when learning in restaurants. It’s not trial by fire anymore. It’s empowerment, encouragement, and engagement coming together to help students find better success.

“As a chef instructor, we have the responsibility to help someone get better, not just expect them to get better,” O’Malley said.

For many instructors, the most rewarding part of teaching is watching the good become great. O’Malley isn’t most. Instead, he enjoys watching students achieve greatness together. He says the craftsmanship, watching the casserole come out, is only half the reward—and one that’s much sweeter when achieved as a team.

“The most valuable thing I learned from him is collaboration,” said Chase Grove, a 2013 MCC-ICA graduate and current adjunct instructor and outreach coordinator for the program.

“The act of bringing those around you into the fold results in accomplishment of the highest order with fulfillment baked in.”

For a program that’s heavily focused on lab work, MCC-ICA and O’Malley faced a new challenge with the COVID-19 pandemic.

Almost immediately, they shifted to take-home kits after the city began shutting down in the spring. A student picks up all the supplies they need to complete a lab at home in their own kitchen as they virtually follow along with the instructor. For the fall, O’Malley sees it being a blend of in-person and virtual lessons.

As the associate dean, finding that balance falls on O’Malley’s shoulders. His day-to-day is now more administrative, regardless if he’s working in-person or via Zoom. He helps faculty build courses, students navigate accommodations, and develops the overall program. It’s all about creating an environment that cultivates the minds behind the next Coneflower Creamery or Grey Plume.

“The thing I love about culinary education is I think everybody can do this,” O’Malley said. “Believing in somebody long enough that they try a third or fourth time is a critical component of being a good teacher. I found that to be an easy part of my job—and my heart.”

Visit mccneb.edu for more information.

CULINARY EDUCATION HAS ADOPTED A COACHING MINDSET AS OPPOSED TO THE SINK-OR-SWIM APPROACH MANY EXPERIENCE WHEN LEARNING IN RESTAURANTS. IT’S NOT TRIAL BY FIRE ANYMORE.

DINING PROFILE // Story by Joel Stevens Photography by Bill Sitzmann Design by Matt Wieczorek

Nebraska football player.

Financial manager.

Bar owner. Football coach.

Radio host. Restaurateur.

Matt Vrzal has worn many hats.

As the owner of Piezon’s Pizzeria in Omaha, Vrzal has taken a decidedly circuitous route to successful pizza joint owner. He’s worked in finance. He’s coached offensive line at a handful of high schools—and still does at Skutt Catholic. He’s an occasional sports radio talk show host on 1620 the Zone.

But it’s slinging homemade pies—made from handtossed dough, with their own sauce, layered in mozzarella and fresh ingredients, all baked on a 650degree stone—where Vrzal, 46, has found his home.

“I like it when people tell me I can’t do something,” Vrzal said of those who questioned opening a pizza place in a crowded Omaha market. “That’s their opinion. The rubber is going to meet the road and we’ll see who’s right. I’ve won some of those and lost some of those.”

Those same people told him it was a bad idea to walk on at Nebraska over scholarship offers from Iowa State and Wyoming. Vrzal did his own thing. He played in 31 games at Nebraska, won two national titles in the 1990s, and forged lasting friendships. He tackled the pizza business with the same tenacity he did as a walk-on more than 25 years ago.

“Now you’re in business and you bear down and make great food with great service and seven years later, here we are,” he said.

Circuitous may not quite sum up Vrzal’s route to restaurateur.

Vrzal was 24, working as a market rep for Anheuser-Busch in Lincoln, when he bought into Lazarri’s Pizza and another bar. A few months later, he bought into an ownership group for Lincoln watering holes the Sidetrack Tavern and the Lizard Lounge.

“In six months, I went from working at AnheuserBusch to owning four bars in Lincoln that I frequented a lot,” he said. “Everyone will tell you; everything is about timing.”

// 82 //

OCTOBER 2020

PIES CREATED BY A NEIGHBORHOOD PAISAN Former Husker Feeds His Friends With Gusto

Vrzal, who still has the build of a former lineman, is a self-described people person.

His colorful storytelling style bounces from his days playing for Ken Fischer at Grand Island High School to his days as a Husker walk-on to watching his beloved Chicago Cubs and back to football as metaphor for life.

“Football is the best game to prepare for your life, better than any game, anywhere,” he said. “Because your team, your organization’s success, relies on 10 other people at any given time. Everyone has to be working for a common goal all the time.”

After a decade in the bar business and the death of his father, Vrzal was ready to move on. He sold his share in the Lincoln bars and put his finance degree to work. He joined the suit-and-tie life and went to work as a financial adviser.

It wasn’t for him.

He gave it up and bet on himself. He and two business partners decided to open a pizzeria in Omaha.

And Piezon’s was born.

Vrzal admits it was an ambitious plan: a takeout-only pizza place near 156th Street and West Center Road that would pride itself on being a part of the neighborhood.

“If we service well, our product speaks for itself,” he said. “If you provide great service then you have something cooking.”

The Piezon’s name is a play on the Italian word for friend (paisan) but the pizzeria actually owes its name to an appliance. A Blodgett 1048 Deckstone oven to be precise.

“We put the ‘pies on’ the stone to crisp the crust,” he said. “So, we checked if Piezon’s was available and it was for $9.99 a month. I bought it for 20 years.”

Vrzal soon bought out his two partners.

After five years, Piezon’s outgrew its 1,000-square-foot, takeout-only location and moved a few doors down to its own building in the same retail strip. The current spot is over 3,000 square feet and has a dining room.

A patio is expected to be completed late this fall, if the weather permits.

Piezon’s serves more than 900 pizzas a week from a menu that’s as personal as it is unique in a manner Vrzal has come to call “perfect on purpose.”

“We only have one expectation at Piezon's and it’s to be perfect,” Vrzal said. “Coach Osborne was always looking for the perfect practice and the perfect game. It’s something you’re never going to achieve but if everyone in there is working with you trying to achieve it every night, then a lot more will go right than wrong.”

Piezon’s vibe is as neighborhood pizzeria as it comes. The menu is the same: pasta and salads; subs, wings and calzones. But it’s the pizza that brings customers back again and again.

The homemade pies come in a dozen varieties. The names of the pizzas are inside jokes or references to Vrzal’s friends and family.

The menu descriptions, colorful stories in their own right.

Vrzal had no pizza-making experience before opening Piezon’s. He doesn’t consider himself a chef and the fine art of making a pizza is no art at all, he says. It’s quality ingredients and attention to detail.

“We’re not building bombs, we’re making pizzas,” he said. “We’re pizzamakers, not chefs.”

Many former Huskers have tried to capitalize on their success on the field as restaurateurs, with varying degrees of success. Vrzal didn’t want to pigeon-hole his place as just another Husker place.

“I don’t mean that in a bad way,” he said.

“We’re a neighborhood spot. People chirp at me, ‘Why don’t you have your jersey up?’ or ‘Why don’t you have pictures up?’

Because you can go anywhere and see that stuff. We’re just a neighborhood pizza spot [where] you can bring your kids and have a nice dinner. I’d rather talk to people than point to my jersey on the wall. We wanted more substance than style.”

He continued, “I think we’re doing OK.” Visit piezons.com for more information.

OCTOBER 2020

// 83 //

- Sponsored Content -

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DINING GUIDE AMERICAN CHARLESTON’S - $$$

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DJ’S DUGOUT - $

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JAMS- $$

7814 Dodge St. - 402.399.8300 17070 Wright Plz, Ste. 100 - 402.810.9600 1101 Harney St. in the OldMarket - 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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LE PEEP - $

69th & Pacific - 402.933.2776 177th and Center streets - 402.934.9914 156th Street & 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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// 84 //

OCTOBER 2020

LISA’S RADIAL CAFE - $

817 N. 40th St. - 402-551-2176

American. Cafe. Diner. Vegetarian-friendly.

Gluten-free 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 chickenfried 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

OLD MATTRESS FACTORY - $ 501 N 13th St. - 402.346.9116

Keepin' it real in a renovated mattress factory built in 1883, remodeled in 2007 within walking distance to Omaha's major entertainment venues. Three private dining rooms for your own events, or stop in before or after any downtown Omaha event. Open daily at 11am-1am.

—themattomaha.com

STELLA’S - $

106 S. Galvin Road, Bellevue 402.291.6088 Since 1936, we’ve been making our worldfamous 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! MondaySaturday 11 a.m.-9 p.m., closed Sunday.

—stellasbarandgrill.com

TED AND WALLY’S - $

1120 Jackson St. - 402.341.5827 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.

Mon.-Thurs. 11 a.m.-10 p.m., Fri.- Sat. 11 a.m.11 p.m., Sunday. Noon-10 p.m., —tedandwallys.com

ek Dining Gre

Greek Islands Restaurant Omaha, NE

Family Owned Since 1983 CATERING / PARTY ROOM AVAILABLE HOMEMADE, FRESH FOOD, ALWAYS.

3821 Center St. / 402.346.1528 GreekIslandsOmaha.com

• Private Parties & Events, Full & Partial Venue Buyout • Serving Burgers, Beers, Salads & Cocktails

402.502.9902 6209 MAPLE ST. • BENSON GM@BARCHENBEER.COM BARCHEN BEER.COM

BEER GARDEN & BEER HALL

Omaha

DINING GUIDE

I TA L I A N LA CASA PIZZARIA - $$

45th and Leavenworth streets 402.556.6464

Get a Little Saucy. CHANGE

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.ne

LO SOLE MIO RISTORANTE ITALIANO - $$

3001 S. 32nd Ave. - 402.345.5656

SPEZIA SPECIALTIES WOOD FIRE STEAKS & SEAFOOD INNOVATIVE PASTA—RISOTTO—GNOCCHI FRESH SALMON DAILY

Open 7 Days a Week for Lunch & Dinner

NO CASH VALUE. EXPIRES 10/31/2020 Not Valid with Happy Hour or Any Other Promotions.

One Per Check.

Catering

Patio Dining, Take Out, & Curbside Pickup Available!

. Private Party Rooms . Walk-Ins Welcome

PASTA AMORE - $$

3125 South 72 nd Street

11027 Prairie Brook Road - 402.391.2585

(Easy access off I-80, take 72nd Street Exit)

402.391.2950 . Call today to make your reservation

FRESH...NEVER FROZEN ANGUS BURGERS!

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.

—losolemio.com

GREATER OMAHA

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. Monday-Thursday 9 p.m. and FridaySaturday 10 p.m. Reservations recommended.

—pastaamore.com

Sports Bar

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OCTOBER 2020

// 85 //

Helen Rotella 1930–2020

A Legacy of Love The Rotella family honored their beloved “Nana� years ago on their special bread crumbs bag, she instilled a legacy of love, high moral standards, and family values for generations.

Helen Rotella was a loving and supportive wife, mother and great grandmother who was the center of our family. She passed away of natural causes this year at 89 years old.

rotellasbakery.com

The Rotella Bakery Family

Omaha

DINING GUIDE Breakfast

SPEZIA - $$$

3125 S. 72nd St. - 402.391.2950

156th & Dodge • 408-1728 177th & Center • 934-9914 120th & Blondo • 991-8222 69th & Pacific • 933-2776

Thanks for Voting Us # BREAKFAST YEARS in a Row!

12

1

Drive-Thru Open (Center St. Only) Open Daily 6:30am-2:00pm Serving Breakfast & Lunch All Day!

LEPEEPOMAHA.COM | @LEPEEPOMAHA

Choose Spezia for lunch or dinner, where you’ll find a casual elegance that’s perfect for business guests, get-togethers, or any special occasion. Exceptional food, wine, and service, with a delectable menu: fresh seafood, certified Angus steaks, innovative pasta, risotto, gnocchi, cioppino, lamb, entrée salads, Mediterranean chicken, flatbreads, and fresh salmon daily. Enjoy a full bar, Italian and California wines, Anniversary/Lovers’ Booth (call to reserve), private dining rooms, and wood-fired grill. Open Monday-Sunday.

Cocktail hour 4-6 p.m., when all cocktails, glasses of wine, and beers are half price.

Evening reservations recommended.

—speziarestaurant.com

MEXICAN FERNANDO’S - $

7555 Pacific St. - 402.339.8006.

380 N. 114th St. - 402.330.5707 Featuring Sonoran -st yle cooking made fresh daily. C atering and par t y rooms also available. M onday-Thursday 11 a . m .-1 0 p. m ., Friday-Saturday 11 a . m .-11 p. m . , Sunday 4 -9 p. m . —fernandosomaha .com

LA MESA - $$

OMAHA’S

#1 MEXICAN RESTAURANT

17 YEARS IN A ROW!

OMAHA – 158TH & MAPLE (402) 557-6130

PAPILLION – 84TH & TARA PLZ (402) 593-0983

OMAHA – 110TH & MAPLE (402) 496-1101

BELLEVUE – FT. CROOK RD & 370 (402) 733-8754

OMAHA – 156TH & Q (402) 763-2555

COUNCIL BLUFFS – LAKE MANAWA EXIT (712) 256-2762

158th St. 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 - 402.733.8754 84th Street and Tara Plaza - 402.593.0983 Lake Manawa Exit - 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. SundayThursday 11 a.m.-10 p.m., Friday and Saturday 11 a.m.-10:30 p.m. —lamesaomaha.com

ROMEO’S MEXICAN FOOD AND PIZZA - $

90th and Blondo streets - 402.391.8870 146th St. and W. Center Road - 402.330.4160 96th and L streets - 402.331.5656 Galvin and Avery roads - 402.292.2028 29th and Farnam streets - 4402.346.1110 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

OCTOBER 2020

// 87 //

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

Bringing Italy to Omaha Since 1919

Take a Taste of Italy Home Today!

HAPPY HOUR:

Tues–Sat 3-6pm & All Day Sunday

Tues-Thurs: 8:30am-8pm Friday: 8:30am-8:30pm Saturday: 7:30am-8pm Sunday: 7:30am-6pm

REVERSE HAPPY HOUR:

Friday & Saturday 9-11pm $1 OFF TACOS, $3 MEX BEERS, $5.50 MARGS 735 N 14th St. Omaha, NE 68102 402.933.4222 | hookandlime.com

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

402.345.3438 621 Pacific St, Omaha NE orsibakery.com

OMAHA MAGAZINE it’s about all of us.

WALKING DISTANCE TO

CHI HEALTH CENTER OMAHA & TD AMERITRADE PARK CLEAR BAG POLICY IS IN EFFECT. 402.346.9116 | 501 N. 13th Street | theMattOmaha.com /the old mattress factory omaha

@Matt_factory

We publish stories about interesting people who live next door and fascinating former Omahans. Read stories about the arts, the food, the music, and the events that make Omaha the cultural epicenter of the Midwest.

OmahaMagazine.com/Subscribe

Home of the

h Steak ouse

FAMOUS WHISKEY STEAK

@The Drover Restaurant & Lounge | Gift Cards Available 2121 S. 73 St. | (402) 391-7440 | DroverRestaurant.com Open Monday - Friday 11am - 2pm | Dinner nightly from 5pm

// 88 //

OCTOBER 2020

Omaha

DINING GUIDE

SPECIAL DINING BÄRCHEN BEER GARDEN - $

6209 Maple St. - 402.502.9902

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: TuesThurs 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

CRESCENT MOON ALE HOUSE - $

3578 Farnam St. - 402.345.1708

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 beer-lover’s destination. Hours: MondaySaturday 11 a.m.-2 a.m. Kitchen hours: MondayWednesday 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 - 402.965.3444 18101 Chicago St. - 402.916.4109 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

DINING GUIDE LEGEND

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

OCTOBER 2020

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Omaha

DINING GUIDE GREEK ISLANDS - $

3821 Center St. - 402.346.1528 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. MondayThursday 11 a.m.-9 p.m., Friday-Saturday 11 a.m.-10 p.m., Sunday 11 a.m.- 7 p.m.

—greekislandsomaha.com

STEAKHOUSES Thank You, Thank You,

CASCIO’S - $$

1620 S. 10th St. - 402-345-8313 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

Thank You

an Dining Itali

For Continually Voting For Us!

Serving Lunch & Dinner Mon-Sat 3001 S. 32nd Ave / Omaha, NE 402.345.5656

n Sandwi ube ch Re

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

THE DROVER RESTAURANT & LOUNGE - $$$

Try Omaha’s Favorite Reuben!

2121 S. 73rd St. - 402-391-7440

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

Omaha’s largest selection of craft beers.

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

Dine-in / TakeouT / CurbsiDe / ouTsiDe available Pasta

xican Dining Me

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

THANK YOU FOR VOTING OUR PASTA #1

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

Mon.-Thurs.: 4:30-9 PM // Fri.-Sat.: 4:30-10 PM // Closed Sunday

Like Us on Facebook

Hamburger

Catering Available

thanks to our customers for voting us the “BEST BURGER

IN OMAHA www.romeosOMAHA.com

// 90 //

OCTOBER 2020

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

OCTOBER 2020

// 91 //

NEBRASK A

GRE AT PUMPKIN FES TIVA L Oct. 3-4 along Main Street, Crete. There is fun for the entire family at this event. A car show, fun run scarecrow competition, and the Great Pumpkin Competition are just a few of this year’s listed activities. 402.826.2136.

—cretepumpkinfest.com HARVES T FAIR AND M ARK E T Oct. 5 at

The Pumpkin Patch at BE Farm, Bayard.

Featuring the “Paint and Cider” event with artist Kelly Bhenke, this event also offers pumpkin picking, a duck race, and the Farm Yard with a giant hay bale slide.

308.641.5336. —bepumpkinpatch.com

ELYRIA PUMPKIN FES TIVA L Oct. 6,

Elyria. Festivalgoers can enjoy a free slice of pumpkin pie at the 28th annual event, along with checking out the pumpkins for sale. There are many activities for children, as well as vendors and a tractor display.

308.728.7875. — ordnebraska.com

OLD TIME AUTUMN Oct. 10-11 in Brownville. This weekend celebration— taking place where it all began for Nebraska—focuses on historic sights and sounds, with activities such as buggy and trolley rides. 402.825.6001.

—brownvillehistoricalsociety.org HARVES T MOON FA LL FES TIVA L Oct. 3 in Hemingford. Featuring a goat roping contest, lip sync battle, haunted maze, home-brewed beer contest, and a 5K run/ walk, this festival offers something for everyone. 308.487.3562.

—hemingfordharvestmoonfallfestival.com // 92 //

OCTOBER 2020

NEBR ASK A COUNTRY MUSIC FES TIVA L Oct. 18-19 at Lincoln County

Fairgrounds, North Platte. Music, dancing, and entertainment will be plentiful, and this year’s theme is “Nebraska Country Stars.”

308.390.1804.

—necmf.net

IOWA

OK TOBERFES T Oct. 4-6 at Amana

Festhalle Barn, Amana. Beginning with the official keg-tapping OCT. ceremony, this festival features special food, events, and music—all with a German flare—and has been celebrated in the Amana Colonies since 1965.

319.622.7622. —amanacolonies.com

4-6

BERTR AND FA LL CR AF T SHOW Oct. 17 at Bertrand Community Building, Bertrand. Arts, crafts, beverages, and pastries are offered at this event featuring crafters and vendors from across Nebraska.

308.472.5029.

—holdregechamber.com MEE T CHADRON Oct. 22 at Bean Broker Coffeehouse and Pub, Chadron.

Newcomers, long-time residents, and visitors to the Chadron area are invited to this community OCT. gathering to connect with others.308.432.4401. —chadron.com

06

BOO AT THE ZOO Oct. 26-30 at Lincoln Children’s Zoo. Nearly 40 trickor-treat booths will be on-hand to give out candy, coupons, and more at Lincoln’s largest trick-or-treat event. All proceeds directly support the zoo and care for animals. 402.475.6741. —lincolnzoo.org

ANA MOSA PUMPKINFES T AND RYAN NORLIN GIANT PUMPKIN WEIGH OFF Oct. 3-4 on Main Street,

Anamosa. Titled the “Pumpkin Capital of Iowa,” thousands come to Anamosa to experience this weekend full of giant pumpkins. This year they will not have vendors or the parade, however they will have other Pumpkinfest activities, including the Pumpkin Roll and raffle.

319.462.4879. —anamosachamber.org

SCENIC DRIVE FES TIVA L Oct. 9-11 in towns in Van Buren County. Thousands of people will travel to Southeastern Iowa for this three-day event. This festival is home to one of Iowa’s largest flea markets and many different opportunities for food and activities. 319.293.7111.

—villagesofvanburen.com FL A MING PUMPKIN FES T PART DEUX

SUPERHERO SPOOK TACUL AR Oct. 26 at Strategic Air Command and Aerospace Museum, Ashland. Guests can arrive in costume and trick-or-treat around various stations, take photos with superheroes, and expect to see games and prizes throughout the event, which includes superhero-themed escape rooms. 402.944.3100. —sacmuseum.org

Oct. 12 at Squirrel Cage Jail, Council Bluffs. Tricks and treats for the whole family, pumpkin lighting, and a public investigation of the jail are some of the events offered at this event. 402.781.4181.

—unleashcb.com

// EXPLORE CALENDAR //

A MES ARTIS T S’ S TUDIO TOUR Oct.

IMAGINE • INSPIRE • INNOVATE

10-11 at Various Art Studios, Ames.

Children and adults are invited to a “behind the scenes” look at the life of an artist.

These self-guided tours OCT. through participating studios in the area will allow viewers to learn more about artistry.

515.259.0494. —amesart.org

9-11

CA LL AHAN PROMOTIONS ART S AND CR AF T FAIR Oct. 10-11 at Mid-America

Just off I-80 at Exit 426

www.SACMuseum.org

Center, Council Bluffs. Over 175 exhibitors will show and sell their unique products, including paintings and prints; ceramics; yard and garden art; coffee cakes; salsa; jams and jellies; and much more. Every product sold has been handmade by the exhibitor.

563.652.4529. —iowastatefairgrounds.org

SPIRIT IN THE GARDENS Oct. 23-25 and Oct. 30 to Nov. 1 at Reiman Gardens, Ames. Dressing in costume will allow kids and families to participate in trickor-treating, storytelling, a Jack-O-Lantern Walk, and view 650 lit Jack-O-Lanterns.

515.294.2710. —reimangardens.com

@OmahaMagazine

OCTOBER 2020

// 93 //

// EXPLORE CALENDAR //

K ANSAS

WOOFSTOCK 2020 Oct. 1-3 at Sedgwick County Park, Wichita. “Fall’s Fluffiest Festival” has become one of the largest events of its kind in the Midwest.

This community building event gives attendees the chance to create a difference for homeless pets. This year will be a drivethru event, but supporters can participate in the Week of Woofstock featuring fun online activities leading up to the day of the event.

316.524.9196. —support.kshumane.org

MISSOURI

WES TON APPLEFES T Oct. 3-4 at downtown Weston. Come to Missouri’s “Best Small Town” for one of the area’s best fall festivals. This weekend offers a downtown parade, apple dumplings and apple pie, arts and OCT. crafts booths, and much more.

816.640.2909. —westonmo.com

1-3

ICT BLOKTOBERFEST Oct. 2-3 at WaterWalk, Wichita. Combining Oktoberfest with a Wichita Block Party, plenty of food and breweries will be available at this local, kid-and-dog-friendly event.

316.285.9227. —ictbloktoberfest.com PIONEER HARVES T FIES TA Oct. 2-4 at Bourbon County Fairgrounds, Fort Scott. This weekend features one of the largest flea markers in the region and has educational and historic exhibits for all ages. Rock crushing and corn shucking demonstrations are just two of many events happening at the festival.

620.670.2750. —visitfortscott.com MID A MERICA FLE A M ARK E T Oct. 6 at Kansas State Fairgrounds, Hutchinson.

A $1 admission fee will allow shoppers to view and purchase a wide variety of merchandise. 620.663.5626.

—midamericafleamarkets.com COLUMBUS DAY FES TIVA L AND HOT AIR BA LLOON REGAT TA Oct. 9-11

at Various Locations in Columbus.

One of the fastest growing festivals in southeast Kansas, the main attraction is hot air balloons, but the event also includes art exhibits, a car show, and more.

620.429.1492. —columbusdayballoons.com

K ANSAS CIT Y GRILLED CHEESE & M AC FES TIVA L Oct. 17 at Ilus

W. Davis Park, Kansas City. Due to rescheduling, The Great Grilled Cheese and Beer Festival of K.C. has combined with the K.C. Mac and Cheese Festival and will take place at the Berkley Riverfront. 816.812.1829. —kccrew.com

MIS SOURI DAY FES TIVA L Oct. 15-17 at Trenton High School, Trenton. The largest festival of the year in Trenton, around 10,000 people are drawn to the area for this family-friendly event. Vendors and events—such as a marching band competition—make for an exciting weekend. 600.359.4606.

—trentonmochamber.com

“What ARE We

g n i o D

this ? ” EKEND

WE

ic, dynam ced, -sour d w o cr nd live, a vents ate e d o t up

BOO AT THE ZOO, Oct. 15-30 at St. Louis Zoo, St. Louis. Explore the St. Louis Zoo after dark at Boo at the Zoo. Bring your little ghouls and goblins to this non-scary celebration designed just for kids. While there is not tricks or treats, costumes are encouraged. 314.781.0900.

—stlzoo.org Event times and details may change.

Visit omahamagazine.com for complete listings.

Check with venue or event organizer to confirm.

NASCAR PL AYOFF R ACES Oct. 18 at Kansas Speedway, Kansas City. The NASCAR Cup Series Hollywood Casino 400 playoff race is an action-packed weekend with excitement for everyone.

866.460.7223. —kansasspeedway.com

omahamagazine.com // 94 //

OCTOBER 2020

#OMAHAMAGAZINE SHARE YOUR PHOTOS OF OMAHA TO BE FEATURED HERE.

@_pinakimondal

@morealexvielee

@kdkader

@alderimages

@wanderrockphotography

@lolasblest

@kkutz.smith.photography

@huskertiara

instagram.com/omahamagazine

facebook.com/omahamagazine

@j.hudsonphotos

twitter.com/omahamagazine

OCTOBER 2020

// 95 //

NOT FUNNY // COLUMN BY OTIS TWELVE // PHOTOGRAPH BY BILL SITZMANN

WO RRY

L

et me start by saying unambiguously that the “Don’t Worry. Be Happy.” crowd is dangerously misguided. In fact, I worry about people who think that worrying is a waste of time, or worse, harmful to our emotional or physical health.

Worrying is a good thing. It keeps you alert and engaged in life, ready to face the fun challenges that life presents to all of us on a daily basis. Anyone who doesn’t worry is an accident of evolution, and unlikely to succeed in any meaningful way in this Darwinian culture that we thrive in.

Our furry ancestors were able to survive on the primeval veldt by worrying all the time—constant, all-absorbing, total, and perpetual worry. They would watch the tall grasses for stirrings unrelated to the breeze, “Where is that panther I saw yesterday?”

Or, staring at a blackish fungus at the base of a tree, “If I eat this will I curl up and die like Dug did last week?” Or after a long day of hunter/gatherer hunting/ gathering, “Can I sleep here, or am I too close to the 10-foot-tall fire ant colony?”

Worry is a survival mechanism. It is, as Martha Stewart said, “a good thing.” (In fact, if Martha had worried a bit more about her stock trades she might have stayed out of prison.) Those who brood and fret about every tiny, little thing, thrive. It is simply true that in our modern society we have too few worries. The complacency of serenity and security is a threat to our very nature as a species born for anxiety.

We are too safe. The predators that used to chase us, and occasionally catch and sup upon our entrails, have been mostly eliminated. True, there are some small number of us who still run, but those few who do, do it as a means of “sport” or “fitness.”

In other words, they are worried about either losing a game or gaining weight, so it’s another good example of worry as a motivation.

Since we no longer live in, or under, trees, lightning is no longer a worry, unless we do something stupid like play golf. And though food is still poisonous, or harmful, or unhealthy, or whatever, we rarely worry about it as a matter of constant concern.

“Don’t Worry. Be Happy.”

Beware, my fellow humans. Don’t be seduced by calm mindfulness. Don’t be calm.

That way lays the deadly charm of complacency.

“Worry. Panic. Be disturbed. Don’t sleep.”

If you think about anything hard enough, in enough agonizing detail…if you dwell on everything that can go wrong with every single step we take…if you lose the ability to truly rest, relax, or to even breathe without trembling…then you are being fully human. You are living our truest evolutionary destiny.

So, how do you reach this anti-Zen mindset that is the gateway to true knowledge?

There is no guru who will lead you there. There is no guidebook. If you wish to truly be one with the absolute truth of perpetual worry, fulfilling fretfulness, unease, and mental disturbance, there is only one path you need to take.

Facebook.

Otis Twelve hosts the radio program Early Morning Classics with Otis Twelve on 90.7 KVNO, weekday mornings from 6-10 a.m. Visit kvno.org for more information.

OCTOBER

// 96 //

2020

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Skin Specialists and LovelySkin Spa are under the direction of Joel Schlessinger, M.D., Board-Certified Dermatologist and Cosmetic Surgeon. Copyright © 2020, Skin Specialists, P.C. Skin Specialists and LovelySkin Spa are under the direction of Joel Schlessinger, M.D., Board-Certified Dermatologist and Cosmetic Surgeon. Copyright © 2020, Skin Specialists, P.C.