Atlas Eats
Atlas Eats #1 – Skyline Chili
No matter where we go, there are things that remind us of home. One thing that always brings us back is food. A few weeks back during one of our interviews for The Atlas Life, ICU RN Chloe Lattimer talked about her connect to home in Cincinnatti. We always talk about food during these interviews…
Read MoreAtlas Eats #3
This time on Atlas Eats, we try to recreate Sugarfire’s BBQ Ribs using only a microwave and a toaster oven.
Read MoreAtlas Eats #2 – Hatch Chili
Nothing is more New Mexico than Hatch Green Chili. For this episode, we try it on a number of different foods!
Read MoreAtlas Eats Appetizers – Chips and Salsa
A nice appetizer for the next Atlas Eats "Street Taco." On this episode, we try a salsa from Texas called "Buccees" and we compare it to an Omaha local salsa, "Mama Hoots." Watch and see how they stack up!
Read MoreAtlas Eats Breakfast – Pancakes with Mac's Maple Syrup
On today's episode of Atlas Eats Breakfast, we're trying some of Mac's Maple Syrup with some fresh pancakes. Thank you to Stephanie Plechas' nurses Ben and Khala for the treats!
Read MoreAtlas Eats #5 – Gold Star Chili
Our first episode of Atlas Eats was trying Skyline Chili, a staple in Cincinnati. A few weeks ago, one of Adam's nurses sent us the direct competitor to Skyline – Gold Star Chili. We said we'd try anything, so see how the competitor stacks up to Skyline!
Read MoreAtlas Eats #4 – Street Tacos
On this episode of Atlas Eats, we venture to South Omaha to try street tacos. We even try something we wouldn't normally eat!
Read MoreAtlas Eats – Pete and Justin Take Over
Pete's nurse, Kim Lowder, sent us some live Maryland Blue Crab. It was Justins first time eating crab! Hilariously, they enjoyed it! Thanks again Kim!
Read MoreAtlas Eats #6 – Deep Dish Pizza
On this episode of "Atlas Eats," you will see us devour Chicago-Style Deep Dish Pizza! What you don't see, is us finishing the rest of it as soon as the cameras shut off.
Read MoreAtlas Eats #7 – Halibut
On this episode of Atlas Eats, we try halibut that recruiter Aaron Biddle caught and brought all the way from Alaska. Thanks, Elaine Olvertz, for the recipe and recipe and seasoning.
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