Welcome to our Spring 2021 Edition
About the Cover
Wood-fired pancake topped with sweetened condensed milk and fresh berries at Liberty Food & Wine Exchange in Reno. Photo by Candice Vivien
Click cover photo to view digital PDF
“Be fearless and always make extra.”
— Lara Ritchie, culinary director of Nothing to It! Culinary Center in Reno, about making pancakes
Table of Contents
EDITOR’S LETTER
Welcome to the latest edition.
Meet Our Contributors
EDIBLE NOTABLES
Big splash about trash.
Mountain magic at The Lodge.
Buy Made in Nevada products.
The pandemic’s busiest Reno chef.
Drinks on you: Brunch cocktail ideas.
Food-and-drink news you can use.
EDIBLE EVENTS
Seasonal happenings.
HOME GUIDE
Trusted and talented resources for home services.
COVER
Let there be brunch.
Perfecting pancakes (and waffles).
Crushing on croissants.
TIPS & TRICKS
A local Easter basket.
FEATURE
Meet UNR’s brilliant minds.
MEET THE FARMER
Desert Farming Initiative benefits students and small farmers.
FEATURE
Local teachers cultivate ag awareness.
HEALTH & WELLNESS GUIDE
Meet exceptional providers of health, dental, and body care.
FEATURE
This Earth Day, let’s commit to curbing plastic use.
TOAST OF THE TOWN
Meet a food bank dynamo.
EDIBLE GARDEN
Gardening expert promotes connection to nature.
WHAT’S IN SEASON
Ripe and ready produce growing now in Reno-Tahoe.
EDIBLE TRADITIONS
Slot history has a fruity twist.
STAY ’N’ PLAY GUIDE
Remarkable accommodation with tasty benefits.
EAT (DRINK) LOCAL GUIDE
Delicious dining and imbibing in Reno-Tahoe.
ADVERTISER DIRECTORY
Support these local businesses.
THE LAST BITE
Brunch on the run.
