Faturday Omaha Faturday Omaha

Aaron Filipi became a single father with four hungry mouths to feed. He has traversed the trials of what to do as an amateur cook and navigated the emotions and strain that come about as a single parent. He decided to write a cookbook to help other single parents feel safe with making simple dishes. Then he takes it from no cooking to a bit more advanced, but manageable dishes. He makes it clear that he is not a chef and he is there to help the amateur.  Aaron also punctuates the book with wisdom and heart that might tug at your emotions or energize your day.  So…
Hang on to your fork and listen if you’re hungry!
Find Aaron and his book One Cook Many Mouths: An Amateur Cookbook for Single Parents (who hate cookbooks)
at https://www.aaronfilipi.com/   

Kate Anderson is the Carter in "Carter and Rye" a farmers market pastry purveyor that grew into a brick and mortar shop serving golden flakey pastry of the sweet and the savory. Kate stopped on studio and we had a conversation about all things Carter. From cinnamon and sugar to kimchi, Carter and Rye puts fun in hand, hand pie that is.
Please join our conversation and tune in if you're hungry and find Carter and Rye at https://carterandrye.com/ 

You’ve heard it, you’ve felt it, the love that is put into a good plate of food. 4 The Love of BBQ is doing just that in creating a free event for anyone in need of help, love, and food. This is the 2nd year of the event where Pit Master Jackie Robbins of Rib Shack is assembling many BBQ businesses and community organizations to feed hearts and tummies for free at Miller Park 2707 Redick in Omaha May 5th. Jackie and Malcom joined us along with Corey Fuller of Pulled BBQ Omaha to talk about this event to help anyone that’s hungry  So…
Hang on to your fork and listen if you’re hungry!
Find more at
https://4theloveofbbq.org/

Well shoots, pea shoots oh and red radish and broccoli micro greens and more. That is what Tim Fonfara and The Omaha Urban Farmer are sprouting up on their electrically charged regenerative farm. They grow outside and they grow inside, provide farm to fork furrows for restaurants and residential alike. The farm is gently handled, well…by hand and Tim is providing locally produced produce and even brought some in studio for a taste test. In and around the restaurant industry we're there and so are you when you listen in. So…
Hang on to your fork and listen if you’re hungry!
 

I like a good burger, I like innovation, and I like a good story of growth. Nick Hyde of Hydes Slydes, was the kid with an entrepreneurial spirit with and knew what his restaurant was going to be called at 15 years old. He went to culinary school, had a food truck…with a few transport issues, a shared kitchen, managed a ghost kitchen, and more recently his own brick and mortar location the the name he decided on as a teenager. I met Nick at Hyde Slydes and learned a lot about his journey and you will too    So…
Hang on to your fork and listen if you’re hungry!
Find more of Nick's restaurant here https://www.hydesslydes.com

We’ve mentioned the phase hyper local a few times on this show. That philosophy is certainly on display at Ellsworth Crossing a mid sized market located just outside of Omaha at 26902 W Center Road.
If my food memory serves, the first time I went out to Ellsworth Crossing was in search of extra tasty chicken of which Plum Creek Farms raises and provides to places like Block 16. The environment is friendly and the options plentiful. I met owners Tony and Amber Ellsworth there, Tony took me on a tour, and I found out that Nebraska produces some goods I didn’t know about, maple syrup anyone?
To join the tour just press play on that podcast and listen if you're hungry.
Find more from Tony and Amber at https://ellsworthcrossing.com/