Feature – Healthy Workplaces
feature HEALTHY WORKPLACES Several Reno-Tahoe businesses offer employees nutritious choices. WRITTEN BY LAUREL WINTERBOURNEPHOTOS BY ASA GILMORE Asian-braised organic short ribs with wasabi mashed potatoes, braised baby bok choy, and […]
Feature – Grazing for Change
feature GRAZING FOR CHANGE Reno couple creates one of the nation’s first Savory Institute ranch models. WRITTEN BY BARBARA TWITCHELLPHOTO BY LEA HUETTEMAN, PATRICIA SMITH, AND COURTESY OF THE SMITH […]
Feature – Be the Change
feature BE THE CHANGE Reno family touts the joys of a lifestyle based on radical simplicity. WRITTEN BY BARBARA TWITCHELLPHOTOS BY CANDICE NYANDO Mahatma Gandhi sagely advised us to “be […]
Feature – Save It to Eat It
feature SAVE IT TO EAT IT The Ark of Taste lists culturally significant, delicious foods at the risk of extinction. WRITTEN BY LAUREN LASTOWKA “A cow is not a cow […]
Chefs Table – Green Minded
chefs table GREEN MINDED Mamasake in Squaw Valley makes the environment a priority. WRITTEN BY SANDRA MACIASPHOTOS BY SHEA EVANS Love that name, Mamasake. It has a certain savory catchiness, […]
Meet the Famer – Urban Jungle
meet the farmer URBAN JUNGLE Pioneering farmers change downtown Reno’s landscape. WRITTEN BY SUE EDMONDSONPHOTOS BY CANDICE NYANDO If it’s hard to imagine an anthropologist and artist/cultural geographer teaming up […]
Edible Garden – Living With Drought
edible garden LIVING WITH DROUGHT Reno-Tahoe farmers and gardeners learn to adapt with less water. WRITTEN BY SUE EDMONDSONPHOTOS BY CANDICE NYANDO Nevadans and Californians don’t need scientists to tell […]
Edible Facts – Water Table
edible facts WATER TABLE Over-the-counter Ivermectin Our foodshed’s most precious nonrenewable resource, by the numbers
Spring 2015
March, April, May — Megan Larmer, manager of biodiversity programs for Slow Food USA, says about the Ark of Taste, which seeks to preserve culturally significant foods”]These foods and the […]