EDITOR’S LETTER
Welcome to the latest issue.

EDIBLE NOTABLES
Immerse yourself in R\Lab.
Mixology classes at The Ritz.
Go green by upcycling food.
Food-and-drink news you can use.

EDIBLE EVENTS
Seasonal happenings.

COVER
Endless pastabilities.

HOME GUIDE
Trusted and talented resources.

FEATURES
Creative ideas for the grill.
Award-winning chili tips.
Enjoy cooking with your children.

GIFT GUIDE
Local treasures for Mom, Dad, and grads.

COOKS AT HOME
Jenn Taylor Campbell feeds her family of 18.
Jill Tolles finds a happy work-family balance.
Big-wall climber Chris McNamara relishes camp cooking.
Dr. Bayo Curry-Winchell makes time for breakfast.

HEALTH & WELLNESS GUIDE
Exceptional health care providers.

TIPS & TRICKS
Build your own wood-fired cob pizza oven.
Hone your knife knowledge.
Make gelato at home.

DRINK TANK
Creating a Negroni, the classic Italian cocktail.

EDIBLE TRADITIONS
A popular local recipe contest of the past.

WHAT’S IN SEASON
Produce growing now in Reno-Tahoe.
The great garlic scape.

FARM GUIDE
Farmers’ markets.
CSAs.
Farm stands.

EAT (DRINK) LOCAL GUIDE
Delicious dining and imbibing.

ADVERTISER DIRECTORY
Support these local businesses.

THE LAST BITE
The non-cook’s stove.