Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Today's contributor is CNN photojournalist Ken Tuohey.
I was just 10 years old when my dad was accepted to the University of Nebraska to complete his Masters degree. I didn’t want to leave the sunny beaches of Southern California, but as a kid, moving halfway across the country sounded exciting. I know better now.
I vividly remember driving through the seemingly endless cornfields, wading thru the city streets with snow up to my waist as we walked to an evening matinee and the fanatical “Big Red” fans who made the town of Lincoln look as if the apocalypse had whenever a football game was in town.
And there was one other thing: the runza.
It’s a delicious hot pastry, filled with ground beef, onions, and cabbage, and was brought by German-Russian immigrants to the United States. It’s a close cousin to the Kansas favorite, the bierock, and it’s m-m-mmm good.
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