OmahaNebraska.com Interview with Coneflower Creamery Owners, Brian Langbehn and Katie Arant Chapman, Part One
Brian Langbehn and Katie Arant Chapman smiling behind the ice cream case with menu and signage in background of Coneflower Creamery
OmahaNebraska.com here with …
Brian Langbehn and Katie Arant Chapman.
Brian, tell me a little bit about yourself and your background right up until you start the business.
Brian Langbehn
Brian Langbehn: Okay. So I went to University of Nebraska in Lincoln, got a business degree, and actually did that for a few years.
Found out it really wasn’t my calling, my passion. Decided to change gears completely. Went to culinary school. I went to a school in Chicago called the Cooking and Hospitality Institute of Chicago.
Just wanted to get out of Omaha for a while, and so I went to school there.
Worked a few jobs while I was studying. Didn’t really know what I wanted to do, but I was definitely more interested in desserts and the sweet side of things.
Sugar.
And so, I actually found a job while I was there in Chicago.
I saw … I was reading a Bon Appetit magazine … and saw a place that they were talking about in Chicago that was kind of one of the hot spots at the time.
It was called Sugar. It was a dessert nightclub. Really interesting concept, and so that appealed to me.
I went there, just out of the blue, and said, “Are you hiring?”
And fortunately, the day before, somebody had put in their notice, and they said, come in next week.
I kind of fell into that. It was great. I didn’t really realize at the time, but the chef there was really talented, and she was actually the Pastry Chef of the Year that year, 2005.
I kind of fell into this really exciting job and learned from someone that was kind of my, you know, a mentor to me at that time for pastries and things.
So worked there while I was in school. [I] came back to Omaha, and then, I hadn’t had a tremendous background in cooking, so I immersed myself in restaurants.
I was baking. I was doing catering. I was doing whatever I could do, various restaurants, to just get the skills and start working in the industry.
Along the way, I met someone that was working at the 801 Chop House, and he said, “Hey, we’ve got a pastry opening down here.”
I went, applied, got a job there as their pastry [chef].
And then, yep, I’m back in Omaha. Then took a kind of an interesting path. I was pastry chef and worked my way up to executive chef at that restaurant.
And then it was at that time when I met Katie. When I was executive [chef], I was like, we need somebody on pastry.
And we hired Katie, and she was looking for a pastry job.
So, you both have the pastry background.
Brian Langbehn: Yep. So, anyway, I guess I’ll continue with my story, but hers kind of definitely will meet with it.
Yeah, but so, you know, after 801, I again, kind of found myself in a position where I was wanting to do something different and the time was right. Blackstone, the neighborhood, was really starting to take off, and I had noticed an empty bay there. If we were going to do it, that would be a really hot spot, I thought.
You sure picked it well. I’ve never had not had a line.
Brian Langbehn: Right. And so that kind of led me to thinking, okay, if I’m going to do it, the time is now.
I was in between jobs at the moment. I called Katie late one night and left her a message saying, I found this perfect spot. We had kind of talked about an idea about this, and if we’re going to do it, I’m not gonna do it unless it’s you and that you’re a part of what we’re doing, because I know we can do it and do it successfully.
Yeah. So then she came back, and I’ll maybe let her. You’ll never guess …
Katie Arant Chapman
Katie Arant Chapman: I went to culinary school pretty close out of high school.
I did one semester at UNO. Realized it wasn’t the path for me, and I switched over to culinary school, and I went to Metro here in Omaha. Did that for three years, and simultaneously worked in restaurants around the cities.
I worked at Vivace and M’s Pub back when they were kind of more connected.
We worked at the Voltaire, Jones Brothers Cupcakes for a little while, just trying to get as much experience as I could.
It was while I was at Vivace and M’s Pub that another cook came up to me and said, “Hey, I also work at 801 Chop House, and there’s, you know, they’re looking for a pastry chef.”
I went over, met with Brian. We hit it off. And then I ended up working as the pastry chef at 801 for a year. And then it was kind of just, you know, I was like. I was really young, starting to feel antsy, kind of feeling like I wanted to work in a larger pastry market.
I wanted to work on a big pastry team with a lot of people.
And at that time in Omaha, it was mostly like a restaurant had one pastry cook or one pastry chef.
I ended up moving out to Napa Valley in California and worked out there for three years.
I started at Bottega in Yountville and then moved to Bouchon and Bouchon Bakery within the Thomas Restaurant group out there in Yountville as well, and was really enjoying California.
Katie Arant Chapman: When I had been at 801, Brian and I used to talk a lot about ice cream.
And we both just have kind of this, like, nostalgic pull and this nostalgic tie to ice cream and what it means for people.
And, we always say, you eat it when you’re happy, you eat it when you’re sad, when you’re celebrating someone broke up with you.
It’s just kind of … It’s just everybody has … We feel like everybody has kind of this, like, nostalgic feeling when it comes to ice cream.
We would talk a lot about that. We talked. Talk a lot about how cool it would be to someday do ice cream to the full extent and to the way that we really wanted to with, like, fresh homemade sauces and stuff like that.
So that was …, those were great conversations that we would have, but then [I] moved to California.
It was when I got the call from him that I kind of.
I knew what it was going to be because I hadn’t heard from him in three years.
Katie Arant Chapman: And he called me and said, oh, no, I’m gonna be tempted to come back to Omaha.
Brian Langbehn: (joking) What does he want?
Katie Arant Chapman: So what does he want? So anyway, so, yeah, so I finished out my time there and headed back here in the summer of 2016, which is kind of as the shop was gearing up.
The shop was in Blackstone, was mostly built out by the time I got to town.
I got to town probably about a month before we opened the doors.
Was it cold?
Katie Arant Chapman: It was July. So, no, it was, yes, an easy transition.
I’ve met a lot of people who’ve come here from California, and, of course, the weather is difficult for them to get used to.
Katie Arant Chapman: Yeah, yeah.
We moved here the first time during the blizzard, which they’re not supposed to move you.
Brian Langbehn: Oh, my gosh.
So it was, bring in the chair, shovel out the garage, bring in the couch, shovel out the garage.
Welcome to Nebraska.
But we fell in love with Nebraska. The people here, we always joke it wasn’t the weather, but the people here are just amazing.
We’re very glad you both are here in Coneflower. Now we get to the extra fun part. How does Coneflower start?
Brian Langbehn: I mean, so we. Katie came back, right? And we were gonna open the doors. The plan was not to open after summer. We had, there have been delays in construction, of course, and things that beyond our control.
We actually opened at the end of August. The beginning of September, really.
Kids are back in school. Summer is kind of over at this point. But I think for us there was … because there was some of that delay. It kind of helped with the hype and the buzz was out there and people were really anticipating.
When we did open the doors finally, I felt like there was a tremendous response kind of right from the get-go. We were just doing something like Katie said, …we weren’t reinventing the wheel, but we had a focus on ingredients, we had a focus on local, we had a focus on the techniques that we had learned in making all the mix ins.
We came up with the waffle cone recipe. She designed the cookie recipe.
There’s things that we just, we said, if we’re gonna have it, we’re gonna try to make it.
It was an approach that was kind of unique to Omaha, I think, at the time.
And there was just a lot of excitement and …
Katie Arant Chapman: … well, we wanted to toe the line between having cookies and cream and chocolate. Just doing it really, really well. You know, cookies and cream was my favorite flavor when I was a kid.
Doing those really classic flavors really well and elevated, but then also doing saffron and roasted white chocolate, or things that people don’t typically see in ice cream for.
So we feel like we still. We’re always trying to balance the case, balance the ice cream cabinet with, you got your chocolate chip cookie dough and you’ve got your black sesame brûlée.
That’s important for us.
Brian Langbehn: Right. We wanted to make sure that every flavor in the case was not only something we were proud of, but it could be somebody’s favorite, but they’re all unique, so having that 20 or 20 some options that are all appealing to someone was a big part of what we were doing.
Yeah, it’s just been kind of a whirlwind since then.
We’ve kind of gotten a reputation for these long lines.
We wanted to make waiting in line kind of fun and an experience and something that people were willing to do based on the exciting flavors and the service that we were giving.
And I think we accomplished that.
Katie Arant Chapman: We want to make sure that we’re all moving really fast, scooping as quickly as we can.
But if you’ve waited in line, that you get your time in front of the case in front of the ice cream cabinet, and that anything you want to sample, any questions you have, you know, we want you to feel like it’s your time to really take a breath and try everything.
Brian Langbehn: Yeah, it’s not rushed, but it’s…
Katie Arant Chapman: We’re rushed
… Rushed where it needs to be rushed.
But you still have great customer experience.
Brian Langbehn: Exactly. We wanted the feeling of, like, oh, I can take all these flavors in and I can try them, and we can learn about them, but still being. Keeping people moving. So that’s our goal always.
So you have the first location in Blackstone about 2016.
Then you came here to Millwork …
Coneflower Creamery location at the Ashton building in Millwork Commons
Katie Arant Chapman: … in 2023.
Visit back for Part Two and of course visit this great ice cream restaurant!
Coneflower Creamery Locations:
Coneflower Creamery – Blackstone
3921 Farnam Street
Blackstone District
Omaha, NE 68131
402.913.2399
From our friends at Rescue and Reuse:
”
We are hosting four durable medical equipment collection and rehome events in Lincoln, Scottsbluff, Omaha and Kearney in 2024-2025 to recycle/rehome equipment, diverting it from the landfill and to assist persons with disabilities and their families by providing an accessible and cost-effective option to recycle/rehome.
If you have questions about these events, please contact Executive Director Kimberly Carroll Steward at director@nrcne.org .
Omaha Rescue and Reuse Event:
Equipment Drop-off Days:
Tuesday & Wednesday, April 8-9 (12-5 pm)
Thursday, April 10 (12-7 pm)
Friday, April 11 (8 am-noon)
Equipment Rehome Day:
Saturday, April 12, 2025 from 8 am-1 pm
Event Location: 8111 Dodge Street, Suite 141, Omaha, NE
Need moving assistance for equipment donations in the Omaha area?
”
Don’t miss Pączki Day!! It’s time for the annual event across the country to celebrate Mardi Gras but Polish style.
Pączki is pronounced “punch key” and is the plural of pączek which is pronounced “punch ek”.
Still wondering what it is? It’s a fantastic fried donut with fruit filling and drenched in sugar.
Enjoy these sugary fruit filled Polish donuts on Sunday 2 March from Noon – 3 PM.
This event will have these special treats before the Lenten fasts begins. Traditionally, these are eaten and enjoyed on Fat Tuesday, the last day for such indulgences for many. The Wednesday after is called Ash Wednesday and begins Lent for many Christians.
Don’t miss out on this and other Polish foods including:
Pierogi
Sausage
Cabbage Rolls
Potato Soup
Lalibela Ethiopian Restaurant,One of My Favorite Omaha Restaurants
As much as I loved the previous owners at Lalibela, I am pleased to announce that there are new owners (Sibaht and Senite Gebremichael) and the restaurant is in good hands. The new owners took over last Friday.
Today, I went there for lunch to have my favorite, Gored Gored. This is a tasty meat dish with special spices on a wonderful spongy bread. The bread is called injera and is made from teff flour.
I had a wonderful meal and time.
Thank you Sibaht and Senite!
Visit for yourself and enjoy!
Please share!
Lalibela Restaurant
4422 Cass St.
Omaha, NE 68131
(402) 991-5662
OmahaNebraska.com Interview with Dale Gubbels, Director of Business Development for Firstar Fiber
Dale Gubbels holding cleaned material to be melted
OmahaNebraska.com is here today with …
Dale Gubbels and I am the business development director at Firstar Fiber.
How long have you been here?
Firstar was formed in 1998 and we moved into this property in 2005 and we’ve been here ever since.
What part of town were you in before?
Actually, we started out in Fremont. We went through a couple growth spurts. So when we moved to … grew out of Omaha. That was actually pretty quickly because we had a customer based here in Omaha and they asked if we would move in and share a building with them. They were a document destruction company and it was a pretty good fit.
And then we outgrew that building, then we outgrew another building.
And then this building is just right.
What did you do before?
I have been involved in recycling since the early 1980s and I worked at one point for the Nebraska Department of Environmental Control, which has also gone through several name changes.
I was the public information officer and one of my assignments when I worked for the agency was to help the division that was just starting up in recycling to help with their education programs and so forth.
So I got involved more and more in recycling. And then in 1982? … I think it was … the Nebraska Recycling Association was formed. It was a non-profit group to advocate for recycling. I became its first executive director and ran that for probably about eight years or so.
Then I was recruited by a Canadian company that was opening an office for a consulting operation back East. I took a job with them, moved the family to Connecticut and we lived in Connecticut for about 10 years.
Then the group that I ran in Nebraska, the Nebraska Recycling Association, got a grant. They asked if I would be willing to do a study on how to bring about an in-state recycling market. And long story short, that the idea was to try to build a paper mill.
We found a Italian company that claimed that they could sell us a paper mill and it would only be about $10 to $15 million, which is a lot of money. It would turn out 10 to 15 tons a day of toilet paper.
We said that’s what we’ll bring to Nebraska. And long story short, by the time we got through the last engineering study, the last marketing study (where you look at, okay, you have to make enough in order to justify your investment) you have to meet environmental standards that apparently that operation wasn’t having to meet in selling into Africa and other developing countries.
The last quote was for a much larger facility. It was going to be, I want to say, about 100 tons a day, but it ramped up to about $90 million. So we pivoted it to just concentrate on the initial stage of collecting it and processing it. And by that I meant we would sort it, bale it, and ship it off to paper mills.
So Firstar has kind of grown from those early days.
Glass recycling, I know, is been a difficult thing and I wish there’d be some great new technology that came up, but I don’t know, has there been? I haven’t researched it in several years.
Yeah, the biggest challenge with glass is that it’s made from sand. So you’re always using the lowest, you know, it’s sand.
So you’re always going to be fighting that cost issue between you and …
Exactly.
Okay, I was really hoping like some thing would have appeared to solve this.
The closest that I ever came across and unfortunately it’s never really panned out because again, sand. They were using it in some forms of drywall as a way to mitigate against mold. It didn’t really go anywhere either.
Tell me a little bit about what you do here.
Well, I turned over my responsibilities as CEO to Patrick about – well, he started October two years ago this past year, and I stayed on to hand off more and more of my responsibilities. But he actually learned them pretty quickly. And we started this plastic operation. And so my role as business development director is to try to find new ways to market the plastics like the sheeting. I found that company out in Wyoming that is making plastic sheeting and boats … I managed to get an organization that is funded by the various brands who want to see their packaging recycled.
I got Firstar a grant to trial the use of these pellets that you saw tonight.
Is this the initiatives they have at the different schools for some of the materials project?
Project School Board was one that I started … we got a donation from Reynolds and we gave the high schools that have shop classes some boards and they made a variety of things.
So the school sent you materials, you turn them into boards and gave them back to the schools.
That is really cool.
Yeah. So that’s pretty much what I do. So let’s try to find those connections.
That’s pretty amazing. How did you end up with the Hawaiian fishnets?
They learned of us through an industry group that we had worked with to develop a lot of this out here.
They were looking for ideas and how to do something with the nets other than to send it to a waste to energy plant, a burn plant.
They didn’t like that. So they’ve been looking for some time to try to find what’s an alternative that could be actually turned into something that the Hawaiians could use as well. They’d rather keep everything in Hawaii rather than add the extra cost and the carbon footprint shipping it.
This effort is not a long term effort to do in Nebraska by any stretch … Well, they reached out to us because they wanted to learn more about the lumber and they hired me to do some consulting for them.
I’ve been advising Dr. [Jennifer] Lynch and Mafalda [Gentil Martins Seiz de Freitas] , … She was doing some of the fishnet recovery in Portugal and the Hawaiians managed to snap her up. She’s running that program for Dr. Lynch. I’m not sure if it’s going to be plastic lumber, plastic sheeting … But the idea that they need more than anything is just to get the Hawaiians excited about doing this.
So the idea behind the boards, I said, let’s make some boards for you. You can take those around dog and pony show. And you can tell this is one thing that’s been done with it.
But Hawaii has some huge problems in terms of it’s an island state. “Islands” state is a better way to say it because there’s seven islands. When you get right down to it, transportation between them is tough. It’s no more populated than Nebraska. In fact, it’s harder in many ways because they’re stretched out. It makes it very difficult for any economic answer to any of their problems.
And tourism is their lifeblood, that and the Navy and Army. But with the tourism industry you’re bringing in, and I have no idea, but I’m just going to venture, probably millions of people a year. And that’s waste. That’s waste. That’s waste as well.
So the tourists come in and now we have a new source of waste.
Not just everyday waste, because people don’t take it home with them.
What do you think will be in the direction of solutions for Hawaii and other places? Because your facility is amazing and it’s huge.
But it’s a drop in the bucket. It can’t be everywhere. No, no. And I believe the solution is anything that’s made from plastic, like this table, that table, probably parts of your chair, all these things should be utilizing some form of recycled plastics.
I know there are a lot of people who rather see it go back into a bottle or into a sandwich bag or into potato bag, all those things. Wonderful. That’d be great, but people don’t realize just how problematic that is because we can never get it clean enough. On top of that, you’re introducing so many different types of resin and all the…
Yes, the toxicity would be hard to…
That’s why it’s – There is legislation that they’re trying to force the brands to make packaging with at least 30% recycled plastic in it and they’re struggling. Struggling mightily because it is such a challenge.
How did they come up with 30%?Even knowing nothing- it’s a big number.
Oh, it’s a huge number.
And so there needs to be technological solutions on the horizon or an incentive for a technological solution…
… Why they came up with 30%, I couldn’t tell you … It’s state by state. California, Washington state, New York. A lot of places have it.
What do you think would be good legislation here [ in Nebraska] ?
Well, I believe we have to get the brands excited about helping Nebraskans solve their problem. Instead of mandating that, you got to put it back in your package.
No, we’re okay with that [not requiring it go into packages]. Anything that it isn’t going to cause a problem for you, such as, maybe a pallet, or maybe boards, or things that can tolerate a lot of different levels of contamination and heterogeneous mixes and all that, that’s what we want you to do.
What would you like to see anything more for the legislation and then going forward for your company for legislation?
These other states, Colorado, now Minnesota, have passed what’s called extended producer responsibility. The producers that they’re referring to are the brands themselves. And the responsibility is help us develop the infrastructure to collect, process and turn this material back into a product that we can have a sustainable program. So, that’s my aim right now.
Right now there is legislation that has got four parts to it. It’s just a beginning part where the expectation would be. Colorado and Minnesota and California, Portland, they have required that the brands form non-profit organizations that take responsibility.
If you’re General Mills, if you’re Nestle, if you’re Heinz, whomever, if you’re selling into that state packaging, you pay into this nonprofit. That nonprofit will help the municipalities develop a coherent program to get it collected.
That nonprofit will also invest in businesses to process it into new materials and that is something that is going to take a while for Nebraska to do. This bill that’s down there right now is requiring the battery industry to take the first leap into this because batteries are such a safety issue, for not just us, but for everyone. I mean, if your cell phone was attacked by a dog and start chewing on it. It could start a fire. Just about everything that is electronic anymore has a battery in it, a lithium battery.
And I’m sure you sitting on one right now.
So if it passes in the Legislature, they will be required to develop a recovery system here in Nebraska for our lithium batteries. But because people can’t tell the difference between lithium batteries and any other batteries, they’re to be responsible for collecting and disposing of, or recycling, all forms of batteries.
So, the batteries would be separated at some point because …
… the onus will fall off on the industry itself to figure out how to make it convenient for people. You can’t put a battery in your recycling bin because we have no way of getting it out. They’re going to have to come up with some pretty ingenious ways to incentivize people.
This bill is one element that hopefully will come about first, and as people learn more about it. Why should we, as the consumer, be responsible for everything? The people selling it – we need them to be thinking, you know, from …
… cradle to grave, so to speakand that would hopefully spur some innovation on the front side of things. So there’s less left on the waste side …
Exactly, yeah. And to answer the second part of your question, my hope is that innovation companies like Firstar can be part of the solution, too, but someone else has to help us with that because they have far more R and D available to them than what we do.
OmahaNebraska.com Interview with Patrick Leahy, CEO of Firstar Fiber
CEO Patrick Leahy with facility in background
Please tell me a little bit about your journey here and what you did before coming here.
After college I worked in politics for U.S. senator Ben Nelson. Through there, I got some roles in non profit, in fundraising, consulting.
And that’s where I met the owner and founder of Firstar Recycling, Mr. Dale Gubbels. And when he was looking to retire, I was looking for a new challenge and he gave it to me.
How did that prepare you for your role now?
I think recycling, even though it’s about materials, aluminum cans, plastic bottles, cardboard, it’s very much a people business, whether it’s community relationships, business relationships, relationships with the mills. So the politics aspect, just being able to work with people from all different stripes and from different interests has helped out.
And then to recycle right, you really need strong processes. We need a good mix of workers and equipment doing the right things. And I think my background in the military brings those two things together.
What did you do in the military?
A little bit of everything. My main job is nuclear, biological and chemical, weapons, so that’s intelligence and nuclear weapons.
So then you’re very familiar with all the toxic aspects of the materials.
Yes. There’s nothing here quite like that.
Of course, yes.
I don’t want to equate those two. Yes. But ” safety first” is definitely a motto in the military. Risk mitigation. And I would say that translates in the recycling manufacturing industry is “safety first”.
So, that must have been a huge priority when you took over.
Yes, yes. I think there was already a strong foundation in the culture. But the recycling industry as a whole sees challenges with fires, especially fires related to lithium ion batteries. It’s something that no matter if you have a strong foundation in safety, you can always do better and you always need to keep it going.
There are so many different types of plastics. How do you sort those so they become different products?
The sortation process is in all of the above. You have the manual – human beings doing it. You have mechanical equipment and machinery helping with the sortation process, using gravity, weights, stuff like that. You also have the AI Machine Learning, robotics that are scanning things and looking at it from the material composition is inserting. It’s all three that are at play in our process to get you a good clean product. Only number one, it’s only number two. So only a certain kind.
On the AI side, are they testing the materials and using computer vision or how is that done?
Some of it’s pre-programmed and then it’s learning what things look like along the way and updating itself, to get better at a capture. It’s just using either infrared or color spectrum to make those calls as well as size.
What different types of things would you like people to know about your company that maybe they should know already and then also what they might not know.
I’m going to say about the industry, first. I think people should know why recycling is different in different locations because every recycling center is set up to handle things in a different way. Always check with your local recycling center or your local agency or government to determine what you can recycle. So you can make sure that you recycle. Because there’s nothing worse than people putting something in the cart that they think is recycled, but it’s not. It just ends up causing the system problems, slowing things down and costing more money back.
So, that’s the first thing I’d say is look to your local entity to recycle.
About Firstar specifically, I would say what makes this unique, in addition to just being a great culture, great people, is we take both commercial and residential single stream at the same facility in the same process.
We do it about half and half. Typically, recycling centers will focus on one or the other, but we’re doing both.
On top of that – with what we’re doing with our plastic feed processing and making the lumber – we’re one of the first material recovery facilities that’s vertically integrated. And we prove that this would be a model that others will follow over time.
So, that’s the two things that really make us unique.
Are you going to be building, depending on how these tests go, a plant in Hawaii and other places? Or are you going to be working with something that’s existing there?
Both. We may not be the ones that build it, but we may, whether it is licensing out our process or franchising it out. What we would prefer to do is work with a local partner because your local partner will have an understanding of the community, the government agencies involved, the construction firms like the end consumer of the product over the number of pallets, floor mats or ground mats, whatever. So it would definitely be a partnership. Who that partner is … ?
OmahaNebraska.com thanks Firstar Fiber, Inc. for the tour and interviews earlier today.
Kudos to Firstar Fiber, Inc. for their work to find new, innovative uses for discarded plastic.
Today, they turned plastic fishing nets into plastic pucks to make recycled plastic lumber.
Marine debris is a serious problem for our oceans. How can this be turned into an opportunity? Enter Firstar Fiber and Center for Marine Debris Research.
The Center for Marine Debris Research collected plastic fishing nets and sent them to Firstar Fiber. They learned of Firstar Fiber’s work from an industry publication and reached out to them.
Dale Gubbels holds the shredded and cleaned material.
Firstar Fiber continued cleaning and shredding to further prep the materials.
CEO Patrick Leahy stands in front of equipment describing its use.
The materials are then heated and extruded into the equipment.
The blue-green melted plastic is extruded from the carousel for the demonstration.The melted plastic is extruded more, cools further and is removed for the demonstration.Puck is removed and set to cool with other pucks for the demonstration.
For actual production, the melted extruded materials go into the form in the carousel and come out as lumber.
Green toned plastic Lumber is shown stacked on a pallet
Depending on the type of plastic added and temperatures, this can be turned into different types of lumber.
Visit later for more in our series on Firstar Fiber.
Center for Marine Debris Research
Hawaii Pacific University
1 Aloha Tower Drive
Honolulu, HI 96813
T:+1 808 544-0200
Toll Free:+1 866-CALL-HPU https://www.hpu.edu/cncs/cmdr/
OmahaNebraska.com Interview with Mayor Jean Stothert
Mayor Jean Stothert
Thank you very much for the interview.
Sure.
Omaha has seen significant growth under your leadership. What are your top priorities for future infrastructure?
For infrastructure, I think we’re on such a good pace right now and such good momentum that I’m still focusing on the urban core, which has very definite boundary, but then I’m concerned with suburban growth too. We just want to keep making sure that the momentum stays going. An example is 192nd and Dodge. We’re building a brand new intersection out there to make that development more easily accessible. I will say, as far as infrastructure itself, we did pass a $200 million road bond issue in May of 2020. Those bonds have been reissued several times, so already we have spent over 400 million of additional dollars since I have been mayor on our roads in Omaha. And this is not filling potholes. This is rehabilitating those roads. We want to continue with that. Just in November on the ballot, it was reissuing those road bonds again. We will continue with that. Obviously, in our oldest part of the city… is on the eastern part of the city, east of 42nd Street, and those are still always a priority because the streets are older and the infrastructure under the streets is older, so that will be our focus. Our focus will be to keep focusing on that and making sure that we are paying attention not only to the urban core, but all over Omaha.
With the Mutual of Omaha skyscraper and the streetcar project underway, what other major developments can we expect in the next five years? I know you touched upon those at the meeting.
Sure and every time we talk about the streetcar … we do talk about the development that is already occurring along the streetcar route and where the rails are. The reason development occurs along the rails is they’re permanent. Development does not occur along a bus line because you could change that route any day. So, we anticipated, and it was showed to us in the beginning by the company that we had to come and evaluate along the streetcar line that we would have $2 billion worth of development in the first 15 years. The streetcar’s already successful, and we haven’t even started building the streetcar itself. So now we predict $4 billion worth. By the end of 2024, we had $1.5 billion worth of new development along the streetcar line, and the streetcar is not even being built yet. So, it’s already successful. There’s a lot that we listed during our presentation that we know of: Mutual of Omaha; The Duo, which is Central Park Plaza. The two towers, the Old Mutual of Omaha campus at Midtown … that’s completely going to be redeveloped, but there’s a lot that I know of that we haven’t even announced yet. So, there’s a lot more on the way.
Mutual of Omaha- the old campus. Do you know what the building will be repurposed to?
I do know there’s a plan. The developer is Jason Lanoha, and he’s designing it now. Their plan is not to tear down the Old Mutual buildings, but to repurpose it and then build up a lot more around there, including their surface parking lots. So, there is a lot of development that will happen there. That was one thing we were concerned with in the beginning is if Mutual moved downtown, what would happen to their existing campus?
I remember that.
Right. And that is going to be a very big development that the planning and the design is underway. They’re not ready to announce it yet.
My office is right across from the Leahy Mall and it’s been amazing to see… so many things thriving and being so busy down there.
Oh, yeah. And downtown is … like I said, it’s the place to be, right now. But that’s why… we want to get those jobs back downtown and we want to get the residents downtown … What do you do to get young professionals to come downtown? And that’s … you give them what they want, and they want affordable housing. They want walkability. They want public transportation. They want entertainment, open spaces, parks, and that’s exactly what we’re doing. And the trend is really different. It used to be that a business would come into town, they would establish headquarters, and the people would come. It’s totally different now. You’ve got to have the people down there, and then the businesses will come because they want to make sure they have enough employees.
Omaha’s done so well with having such wonderful employment rates that [having enough employees] is a really big concern.
It’s under 2%. Our unemployment rate in Omaha is around 2%. And that’s good, but it’s a double-edged sword because everybody has a job. When you’re looking at attracting a new business, they want to make sure that there’s enough people that will be their employees, too. So, what we’re trying to do is bring the employees downtown and then the businesses will follow.
How do you balance historic preservation with new developments?
You just balance it. I mean, that’s what you do. You look at what you could preserve and what you could make better and preserve what you can, but you also look at new development. I look at new development in places that that the land is not being utilized as good as it could be. Now I look at new development in where surface parking lots are. I look at new development where an old business is almost vacant, like Omaha streetcar. It was 75% vacant, soon to be 100% vacant, and now they’re doing 707 apartments there. I look at the Civic Auditorium side of what is shovel ready … a four-square-block area. All of these are potentials, and then … but you look at other buildings that just aren’t suitable to redevelop, and you look at that for new development too. So, it’s a mix.
Are there any parts of the city that you would like someone to come forward to and develop?
Well, I think we’re really focusing on the urban core right now. But then again, I said suburban development is important, too. So, you look at 144th and Dodge, Heartland Preserve, the old Boys Town property. You look at 192nd and Dodge, where a new, huge intersection is being built – an urban intersection. Right now it’s a suburban intersection, and it won’t carry enough people for that big development out there. So, all of these areas are important. So, you go from east to west. You go from the Missouri River all the way out to the Elkhorn River.
Two questions. What message do you have for people who are considering relocating to Omaha, and what are some things people outside of Omaha don’t know about Omaha but they should?
I think Omaha is just a gem, right in the middle of the country. It’s easy to get here. We’re redoing our airport, which is going to be fabulous, but I think what I hear a lot from people is that they’ve never been here, it’s a pleasant surprise when they get here, and then they don’t want to leave. Omaha has everything a big city has. It has museums and arts and culture and entertainment venues and ball games and great hotels and great restaurants, yet it’s safe. It’s not like what you deal with when you want to travel to the East and the West Coast. It’s a very clean, safe city, and we’ve got a lot to offer. Once people get here, I think they all want to stay here, and it’s only going to keep on going.