Sandra Macias

  • A Taste of Ethiopia

    Itโ€™s downtime at Zagol Ethiopian Restaurant. Lunch is over and dinner three hours away. But Shita Yenenh, Zagolโ€™s owner-chef, isnโ€™t taking a breather. In the kitchen, she is making injera, a crepe-like, sourdough flatbread, the backbone of Ethiopian cuisine.

  • Innovative Twists

    Before Troy and Coleen Cannan even opened Lulouโ€™s, the skeptics were circling.

    โ€œAre you crazy?โ€ they said. Reno was a meat-and-potato town, all about prime rib and surf โ€˜nโ€™ turf, not strange stuff such as duck ravioli and spicy Thai soup.