Have you ever had a really good scoop of ice cream that just put a smile in your tummy. That might something simple yet refined like a really good scoop of lightweight vanilla or a straightforward decadent round of chocolate or maybe you got something whose flavors floored you due to the taste that resulted in a WOW how’d they do that? Well on this episode we are at Ted and Wally’s with co-owner Jeanne Pittack and ice cream specialist Holly Kerr as they show me how to stuff an entire carrot cake into an ice cream cone!

Hang on to your fork and listen if you’re hungry!

Find more Ted and Wally's at https://www.tedandwallys.com/

Heavens it’s a restaurant overview this week of the noodley delicious bun based Hip Bao! You as the listener get a couple of twofers this week as we have dual hosts, myself Dave, and guest Nat Ogura of Yum Omaha as we wax poetic about all things noodle from Beijing to Beef and steamed to fried Bao Buns. Then at the latter section of the show we have a BBQ spot that has reentered the smokey atmosphere as BBQ Bros Cafe is back and now located in Council Bluffs. Two hosts, two restaurants and it’s all ready to be served up, download and listen if you’re hungry! Find Hip Bao here https://www.hipbaoomaha.com/ Find BBQ Bros Cafe here https://bbqbrotherscafe.com/

I first became very acquainted with Amateur Coffee during the pandemic when they were doing curbside coffee drop off. They have an approach to coffee that includes a reusable jar program for to-go beverages and they are a vegan coffee shop. You get to meet owners Jacob and Jasmyn Wichart on the show as we talk about the science of coffee from a roasting and bean perspective as well as the Amateur Coffee art that is inspired by these flavor packed beans. Get your favorite cup of cold brew or hot oat milk latte and listen if you’re hungry!

Find Amateur Coffee https://www.amateurcoffee.com/ and 3913 Cuming St. Omaha, Nebraska 68131

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