The magazine that explores Nebraska!

NLMA14-Cover-WEBWe’ve been on the hunt for Doc Middleton, traveled on a cattle drive and hunted fossils with Mike Voorhies. We’ve caught a glimpse of ghosts in Grand Island, climbed to Nebraska’s highest peaks and experienced game day in downtown Lincoln. We meet fascinating people, explore communities large and small, and search out the best of Nebraska travel, food, history, art and culture. Join us by subscribing today.Enjoy six issues (one year) for $24, or twelve for $44. Call toll-free at 1-800-777-6159 or click here to give gifts and subscribe for yourself. Click here to purchase this issue, or click here to subscribe (1 Yr • $24, 2 Yrs • $44).

Inside the latest Issue

The latest issue of Nebraska Life Magazine is bursting with new stories and photos for you to enjoy. Below is an overview of what you’ll find inside. Have this issue delivered directly to your mailbox by clicking here to subscribe today!

Quirky Museum Collections – March/April 2014

Museums-WEBEvery museum has them, those strange, quirky or unidentifiable items. Some are unrelated oddballs that came in with other collections. Others are anonymously left by the front door after hours. Museum staff say some have “just always been here.” Your statewide tour of Nebraska’s weirdest of the weird museum items begins in our March/April 2014 issue!

Story by Alan J. Bartels, Photographs by Steve and Bobbi Olson, Alan J. Bartels and Tannon Osten

Sailing the Skies – March/April 2014

Skydiving-WEBMany Nebraskans delight in the simple pleasure of gazing up at our glorious skies, but some adventurous souls have discovered even more uplifting sights staring down from that wild blue yonder. The dreamiest views of the sky are found when you’re floating inside it. There are fables about sailing the seven seas, but each year, hundreds voyage upon a Nebraska sea and dive more than two miles deep into this big blue. It begins with a leap from a plane.

Story by Matthew Spencer, Photographs by Steve and Bobbi Olson

George Paul Vinegar: Nectar of the Sandhills – March/April 2014

GeorgePaulVinegar-WEBAt the northern edge of the Sandhills, a building made of straw bales is home to rare vinegars that make the nostrils of gourmet chefs and highbrow food critics quiver with excitement. It was built with the same determination as the homesteaders who erected America’s first straw-bale dwellings in the Sandhills in the late 1800s. And it was here that a gourmet-vinegar icon would be built in the village of Cody.

Story by Summer Miller and Matthew Spencer, Photographs by Alan J. Bartels

Tilden’s Brief Encounter with Scientology Founder – March/April 2014

Scientology-WEBThe giant headache for Tilden struck in March of 1997, when the town had to decide whether to accept an $800,000 gift tossed its way to honor this native son, who also happened to be the founder of the Church of Scientology and one of the most controversial religious leaders of the 20th century. For many folks in this community, the late L. Ron Hubbard’s ties to Tilden are tenuous, at best. Yet for thousands and perhaps millions of followers of the man they revere as “LRH,” Tilden might seem like Bethlehem.

Story by Matthew Spencer

Kearney Couple’s Art Adventures – March/April 2014

Pettigrew-WEBThe world’s fastest moving art museum rolls out of the driveway from the grand old home in Kearney, and within minutes, the Ford van and its trailer greet a dear friend, that long, lonesome highway. Del and Martha Pettigrew are on the road again. Paintings have brought a new dimension to the sculpting journeys of the Pettigrews, take a look at some of the couple’s recent work in the March/April 2014 edition of Nebraska Life!

Story by Matthew Spencer, Photographs by Alan J. Bartels

Auburn’s Centers of Attention – March/April 2014

Auburn-WEBLewis and Clark raved about a “perfect suitability of settlement,” and since 1882, one of those settlements has been Auburn, a charming Nemaha County city that suits its proud citizens just fine. Amid Auburn’s pretty countryside you’ll discover historic architecture, elegant Victorian homes from the early 20th century, a rare pair of thriving downtowns and an eclectic array of restaurants that caters to this diverse and growing city of nearly 3,500 residents.

Story by Matthew Spencer, Photographs by Steve and Bobbi Olson

Islam in Nebraska – March/April 2014

Islam2-WEBThey flock to this building at 5135 Marshall Drive, tucked behind a laundry business in this southwest Omaha suburb. The mosque, which is properly known in Arabic as a masjid, does not tower into the sky with a minaret spire or vast dome, but it is growing with pride as one of four Omaha-area mosques among the 10 mosques across Nebraska that reach out to Muslim families, students and travelers. Read more about Islam in Nebraska in the March/April 2014 issue.

Story by Matthew Spencer, Photographs by Dave Weaver

Marrakech Gourmet Mediterranean Grill – March/April 2014

IslamRecipe-WEBGenerations of Nebraskans can trace their ancestry to immigrants who came to the Great Plains in search of opportunity. That American promise of a good living in exchange for hard work brought cousins Jaafar Talha and Moussa Drissi to Omaha. They own and operate Marrakech Gourmet Mediterranean Grill on north 33rd Street in Omaha, but they learned the restaurant business as boys in their native Morocco from an uncle who owned eateries in Casablanca and Tangiers.

Story by Travis Amundson, Photographs by Chris Amundson

Falafel Salad

When falafels are served hot with a fresh, organic salad, these traditional Middle Eastern treats make for an easy meal. Try adding your favorite cucumber sauce for an extra zip you won’t regret!

To make falafel (balls in left photo), in a large bowl, mix chickpeas, sesame seeds and water. Season with chili flakes, cumin, salt and pepper. Shred mixture in food processor and let stand for 30 minutes. Roll into balls. Deep fry at 350° for 5 minutes or until golden brown. Serve with falafel salad.

For the salad, mix cucumbers, tomatoes, greens and lettuce. Season with parsley, lemon juice, salt and pepper to taste. Drizzle with olive oil and balsamic vinegar and garnish with raisins.

1/2 lb dried chickpeas
1/3 lb sesame seed
1 cup cold water
chili flakes
salt and pepper

Makes 8 falafels

1/2 cup chopped cucumbers
1/4 tomato
1 handful mixed organic greens
1 handful romaine lettuce
1 Tbsp olive oil
1/4 fresh lemon
aged balsamic vinegar
salt and pepper

Serves 1-2