When the air is crisp and the temperatures have cooled, our thoughts fill with visions of apple cider. Whether it’s served hot or iced, something about that sweet, crisp, fruity, spicy apple drink just makes sense for the winter season.
Fondue started as a meager meal option for 18th century Swiss families to stretch their paltry resources during the winter months.
At Sierra Valley Grange’s annual cookie-making event, the emphasis isn’t on decorated sugar cookies and traditional chocolate chip.
Baking bread is a passionate endeavor, one that requires extreme dedication, a continued pursuit of growth, and at least a mild understanding of chemistry.
Babies in a bar? Sounds like a no-no. But the times they are a-changing, and business owners are taking notice. Many local bars and breweries are not just opening their doors to families, but actually catering to the children in the crowd.
There’s no shortage of great restaurants in Reno, but what makes the Foodshed Café stand apart from the rest is its extraordinary mission.
Summer means trading kitchen stoves for outdoor grills. Whether you’re making dinner at home or on the road, firing up a grill just feels like summer. And you aren’t limited to just burgers and dogs.
The Desert Farming Initiative is addressing the lack of local farms and farm workers by supporting a new generation of agricultural professionals through apprenticeships funded by the Nevada Agricultural Experiment Station and the University of Nevada, Reno.