Runza: Nebraska's Most Treasured Food


Runza: The story of one of Nebraska's most treasured foods | THE BETTER HALF |                                                                                                                     

McCOOK, Neb. — The number of tried-and-true, deep-rooted Nebraska food classics are few, but the ones we really love are rich with flavor.

Summertime sweet corn sold by farmers from pickup truck beds. Steaks cooked to a perfect medium rare and perhaps seasoned with a secret whiskey marinade. Reuben sandwiches — no debate necessary.

And then there’s that lovable warm bun stuffed with peppery beef, wilted cabbage and long-sauteed onions.

The tale of that beloved Nebraska meat pocket — sometimes called a bierock — is about much more than a sandwich you’ve ordered in a drive-thru or inhaled during halftime of a frigid Memorial Stadium football game.

It’s a treasure hundreds of years in the making, involving broken promises, German immigrants, family recipes and eventually a woman named Sarah “Sally” Everett from Sutton, Nebraska.

It’s a story that stretches from Omaha to McCook, where four generations of bakers have served it in their small-town cafe.

It’s a sandwich that residents of 49 other states won’t recognize. But once a Nebraskan sinks her teeth into one, the recognition is instant: This is a Runza.

Read the Whole History of the Runza HERE

Ritch Cassidy

Ritch Cassidy

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