At what point does preserving history become less important than safety?
 
Omaha’s historic Dodge Street bridge over Saddle Creek Road is more than 90 years old, and replacement plans are moving forward.
 
Dan says he’s okay with replacing an old bridge. Jill thinks some of its original stonework should be saved.
 
What do you think Omaha should do?
Presented by Edwards Auto Group 🚗

We listened to clips from D.A.M.M. Paranormal’s investigations, recorded by a device built by team member Paul.

Paul has a programming background and develops all of the team’s equipment, including “the box,” which he created after finding more words in EVP recordings than the team had first noticed.

The box learns a location’s natural noise floor, and when that pattern changes, it records the unusual audio to an SD card and plays it back right away, so investigators can ask follow-up questions while they’re still there.

Clips usually run about 4 to 9 seconds. Paul says it’s one of a kind.

Lotus House of Yoga is taking its community outside. Warrior Wheels x Millwork is a ride on a closed-off street at Millwork Commons in Omaha, with 30 bikes, five Lotus House teachers, and a ride that starts with a real warm-up and ends with community. Each teacher leads a block of the 45-minute ride, so you get five different energies in one afternoon, followed by a stretch, drinks, snacks, and time to connect while Millwork tenants pop up. It’s Sunday, October 25th from 3 to 5 p.m. There are only 30 spots, and you can register on their website!

After years of talking about composting, Bellevue University started a pilot project this past May. Now everything that can be composted, from dining hall food waste to compostable plates, napkins, and coffee grounds, becomes soil in about 90 days and helps grow new food for its dining services.

The Sustainability Lab’s greenhouses grow tomatoes, bananas, pineapple, coconuts, dragon fruit, edible cacti, vanilla bean, and more, with herbs harvested daily.

Environmental systems and laboratory coordinator Johnny Farnen says the program has saved more than $2,800 on growing costs in six months, and the produce is grown without pesticides or herbicides.

The goal is to one day supply the university’s dining services with produce grown entirely on campus.