Beans can be a great alternative to meat protein. In the cold months, bean soup is one of the best ways to stay warm! Check out this vegan version of a “Ham” and bean soup!
Continue readingVegan Bean & Ham Soup
Author Archives: nmepweb
Carrot Storage & Preparation Tips
Buy fresh carrots and use every piece! Check out these zero waste tips on how to use the tops and the sticks in a multitude of ways.
Continue readingVegan Shepherd’s Pie
A traditional Shepherd’s Pie is typically made with ground meat. Try out this tasty vegan version that comes highly recommended by NMEP staff!
Continue readingMeet Carla, Procurement Coordinator!
Carla is the No More Empty Pots Procurement Coordinator. She grew up in Lexington, Kentucky, and graduated from Capital University with a B.A. in Public Relations. Organic farming has always been a Carla’s passion.
Continue readingEntrepreneurs Shine During Women’s History Month!
In March alone, entrepreneurs booked over 242 hours in the Shared-Use Kitchen. In honor of Women’s History Month, we are celebrating the women-owned food businesses operating from the NMEP Food Hub by lifting up the stories of Carter & Rye and Ital Vital Living! Meet Imani and Kate! Imani Murray of Ital Vital Living and Kate Anderson of Carter & Rye both began their journeys as food entrepreneurs…
Continue readingJulia Gets Inspired By Food Artistry & New Flavors
Julia received a curated meal kit delivered to her door in preparation for the Dinner and Discussion on Food, Health and the Arts online event sponsored by Omaha Performing Arts. She was excited to follow along and prepare the Red Rice Bowl dish in her own kitchen while watching the premiere of the cook-along video later that weekend….
Continue readingSeniors Moving From Food Support to Self-Sufficiency
ince April of 2020, NMEP has partnered with Intercultural Senior Center (ISC) to provide emergency food relief through Feeding Our Neighbors. Each week, seniors at ISC receive 300 locally sourced meals prepared at the NMEP Food Hub. The ISC is a community center in Omaha, serving seniors 50 and older from a wide range of…
Continue readingCulinary Students End 2020 On a High Note
This month, we celebrate the graduates of the 10th cohort of the Culinary Certificate Program. Nematullah, Hanan, Tamara and Jawaher were the first group of students to engage in a hybrid of in-class instruction, virtual instruction and self-paced learning. During the eight weeks of the program, the students learned essential culinary skills then applied them while working…
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