Between the Lines October 2022Sep 29, 2022 02:20PM ● By Omaha Magazine
Chad Lemke—Freelance Writer/Photographer
Lemke spends his time on his passions: photography, community, and supporting local artists. He co-runs a community arts center in Lincoln called ‘HQ’—a space centered around free and accessible art, inspiring creativity, and promoting self-expression. There, he teaches film photography and runs an open and free-to-use community darkroom. For Lemke, photography and writing go hand in hand for storytelling, and portraying beauty in everyday things and people.
Linda Persigehl—Associate Editor
Persigehl is a Chicagoland native who relocated to Nebraska as a teen and never left. When a career quiz revealed she was best suited to become either a reporter or an accountant, she found middle ground, carving out a career as a writer and editor. She majored in journalism at the University of Nebraska-Lincoln, and went on to write business features and profiles before landing at Omaha Magazine in 2009. Besides storytelling, her favorite activities include researching her family genealogy, volunteering as a dresser at Omaha Community Playhouse, going on outdoor adventures with her two college kids, and exploring new cities and cultures with her husband, Steve.
David Zorko—Freelance Writer
He eats, he writes, he writes about eating, and he tells stories of the people that create plates of delicious sustenance. Zorko has been helming Faturday Omaha since 2018, which includes a radio show on Omaha’s KIOS 91.5 FM, a podcast, and television appearances. He’s also profiled local chefs in Omaha Magazine for the past six issues. Through his years of culinary exploration, Zorko has come to know the deeply diverse food scene in our area. He is humbled by the hard work of those in the restaurant and hospitality industry, and the incredible kindness of those individuals. Zorko said he hopes that his efforts help viewers, listeners, and readers learn about different cuisines and cultures, connect with people, and share in his enjoyment of food.
This article originally appeared in the October 2022 issue of Omaha Magazine. To Subscribe, click here.