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Local, Sustainable Food at Lied Lodge

The Timber Dining Room at Lied Lodge
For Dining Reservations: (402) 873-8740

Buy local, eat well.

In the Timber Dining Room at Lied Lodge, we believe in sourcing as many ingredients as possible from our own fields and orchards, and from other local farms that use sustainable practices. Not only is It in perfect alignment with our commitment to environmental stewardship, but it benefits smaller-scale farmers, helps grow their local economies, and allows for the freshest, most flavorful ingredients in our menu items.

We hope you'll enjoy your meal in the Timber Dining Room a little more knowing that the farmers listed below played an important role in bringing it to your table. Enjoy!


Rhizosphere Farm
Waterloo, Nebraska
Inspired by a love of good, local food grown in a conscious and sustainable way, Rhizosphere Farm's emphasis is on naturally grown (certified) and heirloom variety vegetables. Visit their site.

Majinola Farm
Panama, Iowa
With a focus on cattle genetics and nutrition, Majinola Meats brings the world-class flavor and tenderness of Wagyu beef to the middle of the Heartland. Visit their site.

Plum Creek Farm
Burchard, Nebraska
Plum Creek Farm's free range chickens come fresh from Dean Dvorak's farm in Burchard, Nebraska. Dean uses no antibiotics, no hormones, and no injected broth or brine. These chickens taste better and have more chicken flavor because they contain about 11%-15% less water.

Pawnee Pride
Steinauer, Nebraska
Pawnee Pride Meats is located in the rolling hills of Southeastern Nebraska. The Rohrbaugh family was passionate about good food, grazing animals, a sustainable, beyond-organic management philosophy,
and sharing their knowledge and products with friends and neighbors. We're proud to serve Pawnee Pride in our Timber Dining Room. Visit their site.

Perfect 10 Ranch
Rose, Nebraska
Dave Hutchinson's Perfect "10" Buffalo Ranch has 5,000 acres of certified organic prairie grasses
sustaining a herd of 800 grass-finished bison. The ranch is large enough to allow the bison to roam at will, and the herd size is sufficient to recreate the natural social order of the animals. The end result is a low stress, healthy environment similar to the open plains of hundreds of years ago, and flavor unlike any other.

TD Niche Pork
Elk Creek, Nebraska
Travis Dunekacke began his niche pork business in 2007 specifically to produce consistently delicious pork for both restaurants and individuals in Nebraska. The product is enhanced by raising hogs in an outdoor, fresh air environment, giving them ample room to exercise, root, and socialize.  The hogs are fed locally-produced grains supplemented with the appropriate vitamins and minerals for their age and weight. 

Shadowbrook Farm
Lincoln, Nebraska
Shadowbrook Farm, owned by the Loth Family, is a small, diversified vegetable farm. They are
committed to sustainable farming practices and are devoted to being good stewards of the land. Using four hoop houses extends their growing season, allowing them to produce vegetables for ten months a year.
They also have a herd of dairy goats that are not only part of the rotation, but also provide milk for their Dutch Girl Creamery Artisan cheese production. Visit their site.

The Bullfrog Fish Farm
Menomonie, Wisconsin
A discovery of a plentiful and pure water resource hidden just below the surface of a marginal and sandy farm field gave vision to fish farming as a way of life! After seven years of research, design, construction and planning, Herby Radmann was able to initiate his fish farm business in 1994. Radmann created his unique fish farm practice by adapting basic aquaculture principles to his land and water resources. Visit their site.

Squeaky Green Organics
Omaha, Nebraska
Bryan Kliewer, owner of Squeaky Green Organics, is like a walking, talking encyclopedia of heirloom produce. As a third-generation Nebraska farmer and first-generation certified organic grower, Kliewer and his wife, Suzanne, focus on producing the most visually appealing, flavorful, and diverse vegetables possible. When asked how he chooses among all of the varieties of tomatoes, carrots, potatoes and radishes to grow on his farms, Kliewer said, “It’s nothing profound: We grow what we like to eat, and we like to eat tasty and nutritious vegetables. So, that’s what we grow, too.” Visit their site.

Updated November 2012