We’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!
The storm swirls across the horizon, a mile-wide painting upon Mother Nature’s canvas, filled with darkening shades of gray. Suddenly, a freight train seems to rumble through the clouds and another tornado plows through the prairie. Nebraska’s horn section blares out as sirens warn all near the storm’s deadly path to take shelter or flee for safer ground. There are some who race toward the belly of the beast and follow the twister’s every turn. They are the storm chasers of Nebraska.
Story by Matthew Spencer
Nebraska’s ocean of crops grows strong each year thanks in large part to guardians from the sky, the agricultural pilots. Hollywood created the image of the crazed crop duster diving from the clouds, but the men flying in the aerial application industry are skilled and professional pilots. Rick Boardman, one of the longtime leaders of Nebraska’s agricultural flying industry, takes us along for a sky ride at the height of the spraying season.
Story by Rick Boardman, Photographs by Christopher Amundson
It’s the heart of summer, but there are only cool places wherever you turn. For this is Omaha, a city that’s also stormy and husky and sizzling with new energy. Follow along on this uplifting river walk of restaurants, upscale condos, magnificent modern art sculptures, jazzy joints and a paradise of recreational trails in the pages of Nebraska Life.
Story by Molly Garriott & Matthew Spencer, Photographs by Christopher Amundson
The 130,000 cattle boarders in 15 Wisner feedlots help carry on a proud legacy that’s kept Cuming County crowned as the livestock capital of Nebraska for more than half a century, but it’s the energy and enthusiasm of Wisner’s 1,200 human residents that keeps this city on the moo-oooove.
Story by Matthew Spencer, Photographs by Alan J. Bartels
Summertime at Lake McConaughy brings thousands of travelers to Ogallala and into the state’s largest watering hole. Cottonwoods hang around like giant beach umbrellas on the 105 miles of shoreline. An armada of watercraft charges about this sapphire Sandhills sea. But halfway across this 4-mile-wide lake there is a quieter journey. It’s where a hidden paradise is found after just 2 miles of riding the wind.
Story by Matthew Spencer, Photographs by Steve & Bobbi Olson and Christopher Amundson
When a herd of about 200 hamburger hunters fill up the Open Range Grill in Ogallala it’s hardly overwhelming for owner Colby Coggins. Herds are something this 41-year-old cowboy deals with daily at his family’s 7,000-acre cattle ranch 20 miles northwest of this popular restaurant and bar, where many of Coggins’ grass-fed ranch residents become welcome dinner guests. Colby doesn’t worry about the crowds is because most days he’s home on the range tending to that large cattle herd. It provides about 90 percent of the all-natural burgers that locals and Lake McConaughy tourists have been craving since the restaurant’s opening in 2011.
Story by Matthew Spencer, Photographs by Christopher Amundson
Wine and journeys go hand in hand. For those who enjoy wine, the journey may be in exploring different wineries. For others, the journey begins with the cork being pulled from a single bottle, progresses as it is enjoyed among friends and ends satisfyingly as the bottle empties. We found six adventurous Nebraska wines that have all had journeys of their own. Discover them in the pages of the July/August issue of Nebraska Life!
Story and Photographs by Alan J. Bartels
The granddaddy of all picnics in Nebraska was first served up on Aug. 12, 1897, when the 300 villagers of Diller decided to do lunch. They met on the banks of Indian Creek at the former Otoe Indian Reservation, but as they started their feast, the townsfolk soon needed room in those picnic baskets to feed many more. A gathering of more than 5,000 from all over southeastern Nebraska let their noses lead the way as they ventured into Jefferson County to join the party, where there was fried chicken, bread and butter sandwiches, homemade jellies, baked pies and cakes as well as pickle treats and pickled beets. But the Diller folks had come prepared, and a dining hall near this grove had been set up for party crashers to fill their bellies for just a quarter. The crowd stuck around for a steam-operated merry-go-round, a new fizzy drink called cola and a marching band. Now, 118 years later, the town is a little smaller, but the celebration is even bigger. A turnout nearly 40 times the size of this village of 260 is expected from July 3-5 for the Diller Picnic, which really stretches out more like a county fair.
Mama’s Salsa on Strip Sirloin Recipe
Submitted by Loren Grone
You’ll be dancing the salsa after whipping up this dish that sings out summertime. It’s perfect for a backyard lunch or creating your own picnic by the lake.
Mash tomatoes and mix in the remaining ingredients. Cover and let set several hours for full flavor. Keep refrigerated and it will stay good for a month. Serve over sirloin steak.
1 sirloin steak, cooked to your taste
1 qt canned whole tomatoes
1 ½ cups chopped bell peppers
1 ½ cups chopped onion
4 oz green chilies
2 Tbsp granulated garlic
1 Tbsp salt
1 Tbsp black pepper
¼ cup Worcestershire sauce
¼ cup vegetable oil
¼ cup brown sugar
¼ cup apple cider vinegar
Makes 2 quarts