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LETTER from the EDITOR

It’smid-winter, my kids are back at college, and the house has its post-holiday quiet. While I enjoy evenings at home in front of the fire, I’ve also welcomed outdoor winter wear to meet friends for coffee, attend community events, and dine at cozy local spots. Staying connected through a shared experience is a happiness booster, and the businesses featured in this issue prioritize fostering connections.

Located in Omaha’s Blackstone District, Fifth House is a plant-based comfort food destination born from the partnership of entrepreneur Mark Gregory and Chef Liam Smith. The restaurant specializes in scratch-made Americana classics designed to satisfy vegans and meat-eaters alike. By focusing on indulgent, nostalgic flavors, the duo has successfully turned a “good kind of crazy” dream into a thriving neighborhood staple.

Kris Patton, owner of Interiors Joan and Associates, uses an intuitive approach rooted in behavioral psychology to translate her clients’ needs into sophisticated, functional design directions. Her recent collaboration on a custom home showcases this process, blending timeless exterior character with high-end interior features that reflect a deep understanding of how the homeowners want to feel, live, and entertain within their space.

Omaha-based 4 Corners Development is reshaping Nebraska’s residential landscape by creating intentional communities like Courtyards at Iron Horse and Falcon Heights that prioritize thoughtful planning and long-term value. While the Ashland-based Iron Horse development offers resort-style, low-maintenance living with scenic views of the Platte River valley, the Falcon Heights project in Lincoln focuses on providing high-quality, attainable homeownership to compete with traditional starter homes.

Apiary Social Club—designed for meaningful interactions—enhances its experience for guests with craft cocktails, such as this month’s feature, the

Raspberry Rendezvous. Also check out our Youth, Varsity Corner, and Business Spotlight features. Cheers to staying connected this season!

Kathy Rygg Executive Editor

PUBLISHER AND OWNER

Carole Sprunk (402) 587-2259 // Carole@EdgeMagazine.com

EXECUTIVE EDITOR

Kathy Rygg (402) 490-3213 // Kathy@EdgeMagazine.com

SOCIAL MEDIA MANAGER / ACCOUNT COORDINATOR

Kasie Wilcox (402) 957-8780 // Kasie@EdgeMagazine.com

CONTRIBUTING WRITERS

Shelly Nosbisch, Mike Watkins, Andy Williams

DESIGNER

Kelly Murkins (402) 980-0607 // hello@kellylainedesign.com

PHOTO STAFF

Omaha Headshot Company (402) 677-3096

Yum Omaha (402) 541-8457

CONTACT US P: (402) 587-2259 Carole@EdgeMagazine.com

Vegan Restaurant Fifth House Redefines Comfort Food

Fifth House Executive Chef Liam Smith needed to know one thing when Mark Gregory approached him about opening a vegan restaurant. “Why are you doing this?” Smith recalled asking over coffee. “Because you have to be a little crazy to open a restaurant—but it’s like a good kind of crazy.”

It turns out Gregory and Smith had just the right blend of adventure for a no-meat-or-dairy match made in heaven. Gregory, an IT professional by day and serial entrepreneur by night, worked his way through several Omaha restaurants beginning in high school and had been looking for a vegetarian/vegan chef partner for a few years.

Meanwhile, Smith was stacking credentials over five years at Omaha institution Modern Love, his favorite Omaha restaurant where he’d risen to executive chef under cookbook author Isa Chandra Moskowitz—the same chef whose recipes Smith started cooking at home when he first went vegan at 21. “I

was totally fan-girling to get to be around Isa and learn from her,” Smith said of the vegan chef who eventually shut down Modern Love in Omaha.

After that coffee meeting, the duo spent six months searching for the right space and countless hours testing and perfecting homestyle, from-scratch recipes. Fifth House eventually landed on the corner of 39th and Farnam in the Blackstone District, where a planned streetcar stop will eventually deliver diners to Fifth House’s front door ready to discover their new favorite spot. “We’re just a couple of middle-class people who didn’t really have any money trying to make a dream happen,” Gregory said.

Story by ANDY WILLIAMS | Photos by YUM OMAHA

Unapologetically Indulgent

Since opening on Halloween in 2025, Fifth House has been proving that vegan comfort food can win over more than just the already converted. The fried chicken delivers a crunch and texture like the real thing. The vegan burgers are unapologetically indulgent. Fifth House doesn’t buy cheese—Smith crafts his own in-house to replicate the texture and flavor of blue cheese. “I’ve viewed food for a long time through a vegetarian or vegan lens, and that’s an exciting way to view food,” Smith said. “But first and foremost, we just want to make good food.”

Smith drained every ounce of inspiration he could from home flavors that his “meat and potatoes” parents used to enjoy, and layered in ideas from his own

experimental cooking early in his vegan journey. He then absorbed everything he could from Moskowitz to craft a menu that will surprise and delight. “People may come in skeptical,” Smith said. “They leave planning their next visit.”

Most patrons aren’t vegan—they’re just hungry for food that satisfies without the afternoon slump. This is vegan food that doesn’t whisper its virtues or hide its pleasures. For people with dairy or egg allergies, Fifth House offers something rarer than a plant-based menu—a kitchen that produces food with no fear of those substances even being in the same building. The restaurant operates a dedicated gluten-free fryer. Everything gets made from scratch.

Local oyster mushrooms are battered and fried until they pull apart like actual fried chicken for the most popular Antiestablishmentucky Fried Chicken. Seitan—wheat meat pounded, simmered, and shaped into wings, burgers, pork chops, and meatballs—anchors a menu built on approachable classics like Spaghetti and Beetballs and Not-Your-Mom’s Meatloaf. Add a brown onion gravy with creamy mashed potatoes, coleslaw, and flaky, layered biscuits and butter that are made in-house (coconut oil, olive oil, oat milk, and salt), and you’ll have to check your location to remember you’re not sitting in a deep-fried Southern establishment with all the fixins.

Sichuan Hot Honee Wings—your

choice of herb-crusted seitan or crispy cauliflower—are slathered in the unique sauce that is bolstered by Fifth House’s in-house honey. Not a natural vegan product, Smith has perfected his honey creation by cooking down apple juice with chicory root, licorice root, and chamomile. “It literally tastes just like honey,” Smith said. “It’s wild.” Fresh ginger, garlic, and dried chiles give the hot honey sauce its kick.

The Americana, down-home fare continues with a Miniature Pot Pie that’s mom-approved (Smith’s mother frequents Fifth House and is a big fan) and captures the flavors of Smith’s childhood. The mini version creates even more of

the “best part of a pot pie”—the crusty, flaky bits of pastry that surround a mixture of seitan chicken, peas, carrots, and a cashew bechamel cream sauce that would have your own mom questioning if somebody raided her recipe box.

The best part of the lighter vegan fare is that you have room for dessert. The Almond Boy Brownie arrives in three decadent layers—coconut candy, chocolate ganache, and a thick brownie base. As for the ice cream, Smith said, “It’s the creamiest ice cream I’ve ever tasted,” and he hasn’t turned back to dairy varieties for over a decade after enjoying his vegan version. Shakes and sundaes are the beneficiary of cashews that are blended until

super-creamy. Olive oil provides the fat content, and sugar and vanilla bean paste scraped from actual vanilla pods give the ice cream a pop that will make it your “favorite ice cream,” vegan or otherwise.

Fifth House’s early success has Gregory and Smith already looking ahead to a rotating seasonal menu, an open patio for spring, craft cocktails, and DJed evenings that let diners spill into Blackstone’s nightlife to go with the restaurant’s lunch, dinner, and weekend brunch. For two guys who bonded over the right kind of crazy, things are going exactly according to plan—serving comfort food that tastes like home cooking.

HOME THE FEELING OF

Even though she didn’t study psychology in college, Kris Patton, ASID, owner of Interiors Joan and Associates, has learned through experience how valuable the study is when working with clients. With years of cultivating a deep understanding of human behavior, Patton listens between the lines, uncovering the emotional drivers behind each request. Her approach blends psychology, observation, and genuine curiosity, allowing her to interpret even the vaguest descriptions and turn them into clear, inspired design direction.

DETAILED

DÉCOR

“I like to think of it as interpreting what they need even when they may not know,” said Patton. “It’s important that we listen and understand what the client is truly saying and then give them several options to help them decide what works best for their lives. The client tells me what they need, and I can tell them what works.”

One of her latest projects that designer Melanie Fuller assisted her on--a build/ design in conjunction with McNeil Company in Villas of Four Seasons—is a true example of this process. While Patton had collaborated with this client on past projects, when they met to discuss this one, she listened, provided ideas and suggestions for exterior and interior looks and materials, and ultimately met the client where she wanted and needs to be.

During their meetings, Patton said they discussed how this newly completed empty-nester residence would blend seamlessly with her sophisticated design from past homes with functional comfort, offering the perfect retreat for its owners. The kitchen features a dramatic center island, designer tile backsplash, and professional-grade appliances, while the adjacent great room is highlighted by a striking fireplace and an integrated media wall that adds both warmth and visual interest.

“With kitchens, I like to know if they like to cook and how they like to cook, because along with McNeil Company designers, we can help determine layout, appliances, materials, etc.,” Patton said. “If they like to entertain, a big island or dining space might make sense. It all

STUNNING KITCHEN

WELL-DESIGNED DINING ROOM

SOPHISTICATED TOUCHES

comes down to how the client wants to use the space that helps choose the right materials to give them the home they need as well as want.”

With an open floor plan and high-end finishes featured throughout, including custom cabinetry, layered ceiling details, and elegant lighting selections, Patton said the basic difference this time was size and overall design. “While this is a different type of home, the basic elements are the same: it’s somewhere to live, entertain, and be comfortable,” she said. “All decisions we made kept this in mind and were of the utmost importance. Even before the hole was dug or the frame was up, we met several times to discuss materials and finishes so we were ready for next steps.”

In addition to interiors, during the design/build process, Patton conferred with the client about what exterior features she wanted for her home. Although this was a new build, the client had a strong vision for exterior textures and colors. A whitewashed German schmear brick façade, arched entryway, and rich wood garage doors give the home timeless character.

As evidenced from the final product, Patton has built her design approach around something far deeper than selecting

fabrics, finishes, and furnishings. It starts with listening—true, attentive, intuitive listening that allows her to understand not only what clients say but what they mean.

Clients often come to her with phrases like “I want it to feel calm,” or “I need the space to work better for us,” without knowing how to articulate the specifics. Patton sees these moments not as obstacles but as invitations. She listens for tone, pauses, and the subtle emotional undercurrents that reveal what truly matters.

“When I’m working a repeat client, it’s a little easier to interpret their vision for a new home because I start with a better understanding, as was the case with this home,” Patton said.

“When I’m working with a new client, I spend a lot of time upfront getting a feel for what they like and want. Sometimes, that means visiting their current home, but it also means spending time with them, asking questions, listening for key words or expressed feelings, and providing real-life options for them to see and touch.”

Her intuitive style is grounded in a strong understanding of human behavior. Patton recognizes that design is never just about aesthetics; it’s about how people feel in their surround-

ings. She pays attention to the psychological impact of color, light, texture, and spatial flow. When a client describes wanting a “fresh start,” she knows this may translate into clean lines, open layout, and a palette that feels uplifting. When someone expresses a desire for “warmth,” she hears a longing for comfort, safety, and familiarity—elements she can bring to life through materials, lighting, and thoughtful layering. Clients and the public are always welcome into their Omaha and Lincoln showrooms for furniture, art, and accessories.

“Ultimately, I want the client to have a finished home they love; one that they may not have necessarily envisioned at the start,” she said. “I see myself and all of our talented professionals at Interiors Joan and Associates as guides, helping the client get to something they love, are comfortable with, and want to stay in for years.”

What you need:

• 2 oz. raspberry vodka

• .75 oz. lime juice

• .75 oz. grenadine

• 1 oz. cranberry juice

• Sugar

• .75 oz. crème de cassis Rim a martini glass with sugar

Combine first five ingredients in shaker with ice

THE BAR: Apiary Social Club

THE BARTENDER: Danielle

THE DRINK: Raspberry Rendezvous

Building Nebraska with INSPIRED Communities

Story by MIKE WATKINS

Photos courtesy of 4 CORNERS DEVELOPMENT

Omaha-based 4 Corners Development has become a standout name in Nebraska’s residential landscape, known for creating communities that blend thoughtful planning, natural beauty, and long-term value. With developments across eastern Nebraska, the company focuses on designing neighborhoods where homeowners feel connected to their homes, their surroundings, and each other. The company’s portfolio includes Ashbury Hills and Capehart Ridge along with two of their most distinctive projects: Courtyards at Iron Horse in Ashland, Nebraska, and Falcon Heights in Lincoln, Nebraska.

“We work directly with builders to develop and create neighborhoods where people are attracted and want to raise their families,” said Peter Katt, 4 Corners Development principal. “We find great locations and create the lots for builders and then jointly work with real estate agents to connect the new homes with individuals, families, and start a new community.”

Among 4 Corners Development’s signature communities, Courtyards at Iron Horse stands out for its breathtaking setting and lifestyle-driven design. Located in Ashland, Nebraska, this planned neighborhood is part of the larger Iron Horse area, known as one of the most scenic residential destinations in the eastern part of the state.

Perched on a hill overlooking the Platte River valley, the development offers views of Mahoney State Park, a 40-acre lake, and the award winning Iron Horse Golf Course. “It’s a rare combination of natural beauty and modern convenience,” said Marcy Teply, real estate agent with LUXE Real Estate Group of Woods Bros Realty, which works with 4 Corners Development. “These homes offer snow removal and lawn care

services, trash and recycling pickup, and great views along with planned amenities on Iron Horse Golf Course.”

Teply, along with fellow Wood Bros Realty agent Jessica Southwick, said future plans include room for a clubhouse and gym facilities in a great school district with easy access to both Lincoln and Omaha. The Courtyards at Iron Horse are designed for homeowners who want low maintenance living without

sacrificing style or quality. Homes in this community feature open-floor plans, high-end finishes, and outdoor spaces that take advantage of the surrounding landscape.

The architectural consistency throughout the neighborhood ensures long-term value while still allowing for personalization through preferred builders Signature Builders and Five and Five. While amenities are great selling points

tainable owned home option, so they are able to make house, not rent payments,” Katt said. “These are new, but they were designed and built to compete with the current 50-60-year-old ‘starter’ homes.”

Falcon Heights will appeal to a wide range of homeowners, from young families and young professionals to downsizers, thanks to its thoughtful layout and proximity to schools, parks, and major roadways. For instance, families appreciate the neighborhood’s quiet streets and access to green spaces, while commuters value the quick connection to downtown Lincoln, Interstate 80, and other major routes.

Builders in Falcon Heights offer a variety of floor plans, including ranch style homes and two story designs, giving buyers flexibility to choose what best fits their lifestyle. “One example of the community’s appeal is the emphasis on cohesive design,” Katt said. “Homes are crafted with modern materials and clean architectural lines, creating a unified look that enhances curb appeal. At the same time, the development allows for

customization, ensuring each home feels personal and tailored. This balance of structure and flexibility is a hallmark of 4 Corners Development’s approach.”

Across all its communities, 4 Corners Development focuses on creating neighborhoods that feel intentional, livable, and enduring. Whether it’s the resort-like atmosphere of Iron Horse or the affordable designs of Falcon Heights, each development reflects a commitment to quality craftsmanship and long term community value. Katt added, “With projects like these, 4 Corners Development continues to shape the future of residential living in Nebraska—one thoughtfully designed neighborhood at a time.”

goodlifenetwork.tv

A RISING

passion

Niko’s Bakery began as a class project. Nikolas Kapalis, age 13, was given the assignment to learn to follow instructions by baking a loaf of white bread. He quickly discovered he loved every part of baking, from mixing the dough to watching it rise in the oven. His classmates’ reaction to tasting the bread inspired him to turn his passion into a real business.

Edge: What happened when you won first place at the Children’s Business Fair?

Kapalis: There were over 100 kid entrepreneurs there. Some businesses got very little attention, and that made me feel a little sad. But I sold out before the event was over, which made me feel pretty confident in what I was doing. The prize package included an opportunity to meet with a business coach, someone to print t-shirts for me, someone to help redesign my logo and also help with branding, so those contacts made my business feel more real. I admit I also liked making a little money, so when I saw that I could do something I enjoyed and make a little money, it inspired me to keep going.

Edge: How do you manage your time between school and the bakery?

Story by SHELLY NOSBISCH

Photos courtesy of NIKO’S BAKERY

Kapalis: I do a pop-up once a month. During my busy soccer season, I try to fit the bakery in between games. I also have a couple business contacts who will sell my products while I am at my soccer game and then I come back and finish the sales. I am lucky to go to a school (Acton Academy) that encourages entrepreneurship; so if I need a day to stay home and bake, they support that, and I just complete my school work at home.

Edge: How did you build your skills?

Kapalis: I took some classes at Sur La Table to challenge myself. Once I realized I was going to do this as a business, I completed my food safety classes and obtained a Cottage Law business license.

Edge: Tell us about your first pop-up.

Kapalis: My grandpa and I built a farm stand that fits on a wagon so I can sell bread to my neighborhood from my driveway. I set my stand out on a Monday morning on my way to school. I watched on our security camera, and I saw our first customer make a purchase before I even made it to school. By the time I got home from school, my bakery stand was sold out!

From that sale, I made a contact with Michele Minnick from The Garden Gallery in Elkhorn, Nebraska. She loved my crackers and invited me to set up my stand at her shop for an upcoming ladies day. That business relationship has really given me confidence.

Edge: What have you learned?

Kapalis: The business as a whole has made me more confident. I have learned how to talk with complete strangers and market myself. But there are times where things don’t go to plan, and getting that feedback from customers is important too. I always want to provide goods that they like.

Edge: What is your favorite part of baking?

Kapalis: I enjoy the process of kneading the dough the most. I have to make the right measurements and get the consistency just right, and from day to day depending on the humidity and temperature, that can change. I like watching the dough come together and then making sure it feels just right.

Edge: What’s your least favorite part of owning a business?

Kapalis: Definitely cost management. Prices of ingredients have changed a lot this year, and I try and stay affordable but still make a profit. But also, if I have a slow weekend and don’t sell what I’ve made, my product goes bad—unlike an artist or someone who produces a non-perishable product.

Edge: What’s on the menu?

Kapalis: Currently sourdough, focaccia, milk breads, cookies, crackers, scones, and dog treats. The flavor of our scones changes with each season. Additionally, I have done a seasonal cinnamon roll. We also have done pumpkin and gingerbread recently.

Edge: What advice do you have for other young people who want to start a business?

Kapalis: There are some days that are hard and not fun, but putting in the work and being consistent pays off. The best way to make your business successful is not to give up on it.

MILES AHEAD

Caleb Larsen | Senior | Gretna High School

Story by SHELLY NOSBISCH

Photos by G DOUGHERTY PHOTOGRAPHY

Gretna High School senior Caleb Larsen fell in love with running at a young age. “The rest of my family runs competitively, so it was a natural thing to begin running at age five,” he said. “When I was six years old, my sister was running in a national championship race, and my parents signed me up too. I unexpectedly won the race and was hooked. I quickly fell in love with racing and saw it as more than just a sport. I saw it as a way to challenge myself and continually work to improve.”

Larsen runs cross country and track for Gretna High School, but he has also run with a club team since he was nine years old from the Kansas City area called the Brocaw Blazers. “Caleb was a key component in nine straight national team titles in his age group,” said Blazers coach David Ramsey. “More importantly, his competitiveness and fun made the entire team better. I wish everyone had the opportunity to have a Caleb Larsen on their team.”

Larsen loves being part of a team. “I have made lifelong friends as a result of this experience,” he said. “Each year, athletes ranging from elementary through high school travel together and compete

at a national meet. I always look forward to traveling with the team and meeting other runners from all over the Midwest.” His drive to succeed comes from within. “Seeing small improvements, whether in workouts or races, pushes me. I want to become the best version of myself, both as an athlete and a person. I also draw motivation from wanting to have a positive impact on my team. I want my team to similarly push themselves to be successful even after I have graduated. I am most proud of the impact that I have made on my younger teammates, both club runners and high school athletes. In 20 years, I will not be able to run as fast as I can now, but I hope that the impact I made on them remains.”

Gretna Cross Country and Track and Field coach Bryce Brunswig agrees. “Caleb dedicates himself to being a great student and achieving high grades, along with pushing himself to be the best runner that he can be,” Brunswig said. “Whether he is assigned a run or workout to do on his own or to do with teammates, there is no doubt that it will get done. Caleb enjoys the process of running and understands that there will be good days and bad days, but through

all of it, we have to be dedicated, showing up and being the best we can be the next day. Caleb stands out as the perfect example of how academics and athletics help to create a well-rounded young adult.”

Larsen also keeps busy outside of his sport. “At my school, I am involved in the Future Business Leaders of America, National Honor Society, and Student Council. I enjoy playing basketball and golfing. I also attend Journey Church in Gretna.”

He has big dreams for himself. “My ultimate goal is to become an orthopedic surgeon, so I plan to major in biology or biochemistry while continuing my running career in college. I want to challenge myself academically and athletically while making a positive impact in my future career. I hope to combine my passion for medicine with the discipline and teamwork I’ve learned through running.”

Build

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This isn’t just a home. This is your home. Where happy moments are celebrated, and sad moments soothed. Home to meals, music, and movie nights. Whatever you love to do when you’re at home, we’re excited to help you make it happen with financing that fits you best. You deserve to love where you live — and to work with people who want nothing more than to help you get there.