How Raley’s O-N-E Market in Truckee is revolutionizing grocery shopping

Written by Natasha Bourlin
Photos by Connie Saint

 

Have you ever wished a grocery store could help you on your wellness journey? This nearly mythical scenario is now the norm at the new Raley’s O-N-E Market in Truckee.

Wide angle image of a colorful open-format marketplace

 

A first-of-its-kind store for the notable grocery chain, the acronym in its moniker stands for “Organics – Nutrition – Education,” the three brand pillars on which the market concept was structured. Shelves and bins are stocked with highly curated products, all of which are fresh, nutritious, organic when possible, minimally processed, and sustainably sourced.

But the market also uses education to help customers make more informed decisions while shopping. Scott Brown, a registered dietitian and the store’s nutrition adviser, is an on-site expert who guides customers toward the best choices for them.

Raley’s O-N-E Market has elevated simple grocery shopping into a highly personalized, nourishment-seeking experience.

 

Sky-High Standards

This store blends meticulously researched food standards, high-quality organic ingredients, on-staff educators, and bold, informative signage for area customers’ healthy shopping ease.

Long in creation, the living “banned ingredients list” is the filtration system Raley’s O-N-E Market uses to make sure offerings are free from nutritionally undesirable ingredients such as hydrogenated oils, artificial colors, and artificial flavorings.

To create this list, Raley’s corporate team members, such as Nutrition Strategist and Brand Influencer Yvette Waters, a registered dietitian — and University of Nevada, Reno grad — identified attributes to exclude in the product-sourcing process through extensive research, resulting in careful and methodical product curation.

For instance, they researched what Canada and the European Union were doing as their organic standards tend to be higher than those in the U.S. Customer perception, research, and legislation also were factors taken into consideration.

“I’m proud to say our list is more stringent than most,” Waters says. “It’s a progressive list.”

It will be re-analyzed yearly to keep it relevant and altered to accommodate new research, adding and removing ingredients as needed.

Thanks to this list, everything in the entire store is considered “clean label.”

From deli items and pet food to goods from the bakery or prepared foods counter, all offerings have strict standards they must meet before customers lay eyes on them. For instance, seafood is wild caught, responsibly farmed, and third-party-certified sustainable, while all meats are antibiotic free and contain no added hormones, nitrates, or nitrites.

Brightly lit case filled with different kinds of fresh seafood and meatThe meat and seafood case at O-N-E Market

 

When questions arise, Scott Brown is there to engage and educate using his expansive nutritional knowledge. Brown is available for store tours, signage explanations, and answers based on his expertise in nutrition and wellness.

He also teaches his team how to be a resource for shoppers, especially when they ask for items such as traditional soft drinks and popular snack brands, which the store doesn’t sell but offers plenty of alternatives for.

If Raley’s O-N-E Market guests have questions they’d like to research on their own, they can visit the Something Extra Health kiosk and use a software tool called Aisle7, which is evidence based, with educational resources available in real time. The digital kiosk shares the most up-to-date news, blogs, research, and nutrition education, along with abundant information on vitamins and supplements.

For example, if a customer were prescribed statins but isn’t sure about food or supplement interactions, he or she is able to look up adverse statin interactions and avoid selecting those products.

Curious about new vitamin C research? Type in “Vitamin C” and get up-to-the-minute updates.

“It’s a new model for what a grocery store looks like, the first of its kind … it’s really cool to see that there are plenty of options that are not only delicious but also better for us,” Brown says. “I’d definitely like to build a strong relationship with the Truckee-Tahoe region and serve as a resource for everyone … to be the new normal for what a grocery store looks like, but more importantly to do everything we can to improve the health of the community.”

 

A Flagship in Truckee

“Retail is crucial in the area of preventative health,” Waters says.

After years of planning and effort, Raley’s O-N-E Market came to fruition in the small mountain town.

Raley’s owner, Mike Teel, runs a purpose- and vision-driven company. Both Brown and Waters are inspired daily by his corporate vision of “infusing life with health and happiness by changing the way the world eats one plate at a time.”

Teel’s wife, Julie, grew up in the Tahoe area, so the community remains near and dear to her heart. The Teels wanted to provide something that this area, with its abundant health-conscious residents and athletes, didn’t already have.

“Once upon a time, the market used to serve as a hub of the community, the only place you can go and get your food, and in my heart, I truly believe your food is your nourishment,” Brown states. “So if this is where you’re getting your nourishment, you’re getting what you’re coming for, but also taking away a piece of info that is going to impact your health.”

 

A Place to Gather

More than a grocery store, the McKinney Loft in Raley’s O-N-E Market is a place for people to meet or a spot to relax and get some work done over healthy, delicious foods and brews. With three fireplaces, an outdoor patio, and power outlets everywhere, the loft was created as an aesthetically pleasing alpine escape for the community.

Clean and organized public eating area with stools, tables, chairs and brushed metal accentsMcKinney Loft

 

At the Raley’s O-N-E Market Café, visitors can nosh on wholesome snacks, enjoy coffee from Stumptown Coffee Roasters, or sip on plenty of organic options, including freshly pressed juices, smoothies, and kombucha.

The staff also loves working with locals.

When working with regional vendors, farmers, ranchers, and food producers, this store has a two-pronged approach. Should area foodstuffs its managers would like to sell not meet Raley’s strict standards, the store team works with the producers to get those items to the desired level.

When seeking merchandise such as Tahoe stickers and gear, Brown also has done his due diligence as an ambassador to area vendors looking for outlets in which to sell their wares.

Eventually, on its quest to ingrain itself more into the community as a positive resource, the market’s team plans to provide cooking classes, educational sessions, biometric screenings, and more as a part of the new Something Extra Health program.

This first-ever store is the realization of the path that Raley’s wants to follow. The Sacramento-based company is on a health and wellness journey as a whole, and its leadership team wants to open more stores similar to the pioneering Truckee market.

“So far it’s been a raging, awesome success,” Waters says with a grin.

For more information on Raley’s O-N-E Market, visit Raleys.com/truckee.

Written by Claire McArthur

 

With balmy summer temperatures and social distancing still hanging around, it’s an ideal time to dine al fresco in Reno-Tahoe. From lakefront piers to cozy flora-filled patios, enjoy a range of cuisines while reveling in the fact that you’re finally not the one cooking! Here, we’ve rounded up some can’t-miss spots for dining outdoors in our area.

But most importantly, don’t forget to show your support, whether monetarily or with kind words, for the industry that’s been hit so hard by our current circumstances.

 

West Shore Café and Inn

 View of bright blue Lake Tahoe dotted with anchored boats with orange umbrellas over dining tables on a deck overlooking the lake

West Shore Café and Inn offers outdoor seating on their patio, pier and even delivery to your boat in the buoy field. 
Photo courtesy of West Shore Café and Inn

At West Shore Café, dine on elevated California cuisine from a gorgeous lakefront patio and pier, indulging in house-made burrata with grilled peaches and lavender truffle honey, or a local wagyu beef burger with white cheddar and black garlic aioli. If you arrive by boat, tie off to a buoy and call in your order, and it will be delivered to you by a boat valet!

 

West Shore Café and Inn

5160 W. Lake Blvd., Homewood

530-525-5200 • Westshorecafe.com

 

Alibi Ale Works Truckee Public House

Pair delicious Alibi Ale Works brews with creative, beer-inspired dishes at the brewery’s Truckee-based beer garden. At long picnic tables reminiscent of the original German biergartens, nosh on a Dark Saison-braised pork belly “BLT” with fried green tomato, red leaf lettuce, chimichurri sauce, and pimento-lime aioli, or dip your Truckee Sourdough pretzel into Alibi’s house-made beer mustard or cheese sauce. Prost!

 

Alibi Ale Works – Truckee Public House

10069 Bridge St., Truckee

530-536-5029 • Alibialeworks.com/truckee-public-house.html

 

Wild River Grille

Nestled on the banks of the Truckee River in Downtown Reno, the aptly named Wild River Grille offers an eclectic menu accompanied by tranquil waterfront views. Enjoy lobster mac ’n’ cheese, plum chipotle salmon, or sautéed elk medallions with hand-foraged Sierra mushrooms. Wash your meal down with one of the many freshly squeezed lemonades available — from peach-flavored to pomegranate — or perhaps something stronger, such as The Biggest Little City Citrus Sidecar.

 

Wild River Grille

17 S. Virginia St., Ste. 180, Reno

775-284-7455 • Wildrivergrille.com

 

Bistro at Edgewood Tahoe

Take in unimpeded views of Big Blue from the patio at Edgewood Tahoe’s mountain-chic Bistro. The restaurant serves up a diverse roster of fine-dining dishes, from roasted bone marrow and fig-prosciutto flatbread to yellow curry stew and Chilean seabass — each with the Bistro’s signature high-end flair. A walk on the beach is the perfect way to cap the al fresco experience.

 

Bistro at Edgewood Tahoe Resort

180 Lake Pkwy., Stateline

888-769-1924 • Edgewoodtahoe.com/dine-imbibe

 

The Stone House Café

Bursting with colorful flowers, topiaries, and trees adorned with twinkly lights, the patio at The Stone House Café is the perfect garden escape for diners. Fittingly, the stone structure was one of Reno’s first businesses when it opened as a nursery with more than 80 varieties of roses, berries, and trees back in 1876. With lengthy, creative menus for breakfast, lunch, and dinner, the neighborhood café has something for every palate.

 

The Stone House Café

1907 S. Arlington Ave., Reno

775-284-3895 • Stonehousecafereno.com

 

Great Basin Brewing Co.

Nevada’s oldest currently operating brewery cranks out more than award-winning beers. At the Sparks location in Victorian Square, sip on an Icky IPA between bites of ale-battered, bacon-wrapped jalapeño poppers; milk stout-braised lamb shepherd’s pie; or a charbroiled patty melt on house-made beer bread. It’s the perfect spot to post up on a late summer afternoon.

 

Great Basin Brewing Co.

846 Victorian Ave., Sparks

775-355-7711 • Greatbasinbrewingco.com

 

The Union

Sit beneath The Union’s outdoor pergola, taking in the happenings on Carson Street in Carson City, while making the difficult decision of whether to order pizza, pasta, or a burger — but with a twist. The Union’s smoked-pork-baked fusilli includes handmade pasta and is topped with a kettle chip crunch, and the 72-hour fermented pizza crusts are layered with high-quality meat and mozzarella. Meanwhile, the burgers — made with a blend of ground beef chuck and short ribs — have unique flavor profiles, such as Cajun and bánh mì. Top it all off with a local craft beer or one of The Union’s own house brews.

 

The Union

302 N. Carson St., Carson City

775-885-7307 • Theunioncarson.com

 

Lone Eagle Grille

For elevated new American cuisine coupled with beautiful North Shore Lake Tahoe views, head to the Lone Eagle Grille in Incline Village. As the sun sets over the water, cut into perfectly seared duck breast atop farro risotto, English peas, summer squash, pickled Granny Smith apples, and smoked jus or opt for the grilled king salmon roulade with Dungeness crab salad, grilled lemon, and caper beurre blanc. As the temperature dips in the evening, enjoy a nightcap around one of the grille’s outdoor fire pits.

 

Lone Eagle Grille

111 Country Club Drive, Incline Village

775-886-6899 • Loneeaglegrille.com

 

Claire McArthur is a freelance writer who believes food always tastes better outside. You can reach her at This email address is being protected from spambots. You need JavaScript enabled to view it..

Local woman documents the Nevada vine story

Written by Kymberly Drake

In recent years, Nevada’s winemaking industry has gone from being the experimental hobby of a few adventuresome hobbyists to a thriving industry whose practitioners — from passionate grape growers to winemakers producing and selling award-winning vintages in tasting rooms — increase in number almost daily.

In fact, the captivating history behind this industry in Nevada, as well as stories about the events and dynamic people working in the state’s burgeoning winemaking industry are told in an online winemaking trade publication called Grape Basin News, The Journal of Nevada Wine Producers.

Screenshot of Grape Basin

The journal’s publisher, Samantha Stone, started the publication after the Nevada State Legislature lifted a ban on wineries in Washoe and Clark counties in 2015. That year, the Northern Nevada wine community lobbied hard to remove a ban on commercial tasting rooms in both counties.

As a legislative reporter who hailed from Napa Valley, Stone took a deep personal interest in Nevada’s wine industry.

“I was covering the legislative hearings in 2015 and thought, ‘I’m the only reporter in the room. Where is the interest in this topic? There are no newspaper or TV reporters here to tell the story about what is happening in the local wine community,’” Stone recalls. “That’s when I decided to start an online trade publication to journal the activities of these Nevada wine pioneers.”

Uncorking the industry

Stone says as soon as the ban was lifted, hobbyists and professional winemakers initiated plans to open wineries.

“I watched people gear up for a year after the law passed,” she says. “I kept track of their progress and documented what they were doing. That is when I decided to launch the publication.”

According to Stone, winery owners struggled to find properties and get licensing at the federal, state, county, and municipal levels.

“I have certainly learned a lot and have found it interesting how there is a hybrid of business and the law in this local industry, and how this segment deals with the law,” Stone says. “A great deal of the content of Grape Basin News is focused on the struggles the businesses have had getting up and running and pioneering a burgeoning industry. It’s not easy. It’s a tough road. There are trials and tribulations related to learning how to deal with regulations. The journal is for and about the wine community in Nevada and helping them to chart their path.”

You can read Grape Basin News, a free publication, at Grapebasinnews.com.

Kymberly Drake is a Reno-based freelance writer with endless curiosity about food and drink and the sources that help bring it to our tables.

Local Food Week Event Raises Awareness About Area Farmers and Food Producers

Written by Natasha Bourlin

Photos courtesy of Growing NV

 

variety of heirloom tomatoes in a basket

 

Now in its second year, Growing NV local food week is back to connect area folks to the foods cultivated and crafted in their backyards. With mostly virtual events happening from Sun., Aug. 9 through Sat., Aug. 15, more than 50 regional organizations, from farms and restaurants to nonprofits and food producers, are participating.

Led by event founder and local food advocate Jolene Cook, the weeklong celebration of whole, healthy foods will help teach food lovers where their non-processed nourishment really comes from. Taking place the week before school begins, events were created to reach a wide breadth of age ranges and community segments.

“My inspiration comes from being a local food enthusiast,” Cook says. “That’s my secret. I really care about eating healthy. And with local food, it’s so easy to do that.”

Her husband, Steve Cook, partner in Reno’s NEON Agency, a marketing and advertising business, had attended a local food week in Ontario and, afterward, prompted his wife to create one of her own. So she reached out to a multitude of food-industry organizations to help build this event-based spotlight on healthy eating and the many locals who make that possible for everyone.

She was an ideal candidate for such a task. Cook currently serves as board president for Reno Food Systems, a nonprofit whose mission is “cultivating community-based food systems through education, research, and civic engagement.” She’s also a former buyer for the Great Basin Community Food Co-op. She used her involvement in the food industry and knowledge of healthy eating to form a passion project that directly affects the community.

“Everyone had their own struggles and was super busy doing what they were already doing and didn’t really have bandwidth to reach out and connect with other organizations and make things easier on each other, or help each other,” Cook explains. “[I wanted to] help other people raise awareness about what they’re doing and kind of connect it all together … knowing that it’s needed and knowing that I could do that work.”

 

LFW2

LFW4

Local farmers showcased their products during Reno’s inaugural Local Food Week in 2019

 

She entered the event field not wanting to create more work for the participants, many of whom were already stretched thin. She simply wanted to raise awareness about their work. In Growing NV’s first year, the organization successfully achieved this mission, drawing attention nonprofits such as Soulful Seeds, who increased its volunteer base and attention to its efforts after hosting a day on its farm in 2019.

During this time of COVID-19, nonprofits constantly are having to pivot, with their programs and various events getting stymied by new rules and regulations.

“It’s important to me to make the event as accessible as possible,” Cook says.

Cook has put together a roster of events for 2020 that kick off with Sunday is for Sunflowers, Shoots & Sprouts. People of all ages who are interested in learning to grow their own sprouts from seeds can pick up supplies at select businesses in advance, then attend a live Facebook event, which will show them all the steps to get from seed to sprout.

 

LFWPoster

 

Results from attendees will be documented on Growing NV’s social media channels throughout the week. It provides kids in particular with a tangible way to see where their food comes from.

Other happenings during the week include Workshop Wednesday, which teaches adults how to make fruits and veggies more appetizing to their little ones; Thirsty Thursday, when area mixologists will demonstrate how to concoct cocktails using fresh, local ingredients; and Apothecary Day, in which a local herbalist hosts a ticketed (free) workshop on turning plants from Reno Food System’s Park Farm into treasures.

One of the missions Cook is most excited to launch this week is Money Monday, where people pledge online to spend at least $10 in one week on local foods, creating a direct and trackable economic impact on local food producers, farmers, and retailers. Her goal is to get a minimum of $5,000 in pledges that week.

Anyone participating in the week’s events is entered into a series of drawings, and those who pledge to spend $10 on local food are entered to win a goodie-filled grand prize package.

Growing NV’s overarching goals, however, are to raise awareness about eating healthy and local, to get people away from eating heavily processed foods, and to teach people of all ages and cultures that eating more fruits and veggies is so important. With the largely virtual nature of this event, perhaps people from other areas may also be inspired to explore their own area food systems.

“Farmers know food; if we don’t support them and buy from them, we’re just so disconnected from the larger picture,” Cook says. “But we have an opportunity to slowly but surely plug in, and once you go to a farmers’ market, or buy from a certain farmer, there’s just this special relationship being built that really inspires further development … People want to be connected; it’s just really easy not to be.”

 

For more information on Growing NV’s local food week, visit Growingnv.com.

How managing stress and adopting healthy eating and lifestyle patterns are critical to our minds and bodies

Written by Ashley Johnson

 

During these difficult times, with their unprecedented challenges and unfamiliar rules, our health and wellbeing should take center stage. The combination of the shift to remote work with less physical activity and the adoption of bad eating patterns is changing our bodies, inside and out.

 

legs in orange jeans up on a gingham tablecloth on table with two bowls

 

A recent article in The New York Times takes a deeper look at the role stress plays in our bodies. Not only do stress, traumatic events, and lifestyle changes trigger internal physical changes, but they can cause problems with our gastrointestinal systems and how we digest food.

Mark S. Riddle, M.D., a doctor of public health and associate dean of clinical research at the University of Nevada, Reno School of Medicine, explains the different types of stress and how each one affects the GI system.

“GI problems are really common in the population, and stress is a component of those,” he says.

 

Dr. Riddle with patient

Mark S. Riddle, M.D., associate dean of clinical research, at University of Nevada, Reno’s Center for Clinical Research

 

Stress on the Body

Acute stress, typically identified as the fight or flight mechanism, releases hormones that essentially shut down the stomach and lead to bloating, cramping, and nausea. Alternatively, chronic stress can have similar effects that result not from the release of hormones but from food and liquids that leak from your gut and intestines. This happens when the linings of the intestines become compromised, allowing bacteria to pass through that barrier into the body. Over time, this can lead to inflammation and other GI problems. More importantly, stress can alter our microbiome, or the composition of bacteria and microorganisms in our intestines. Changes in the microbiome affect our immune systems, chronic low-grade inflammation, and bacterial absorption of nutrients, and they can lead to diarrhea, gas, and other gut issues.

“Chronic GI problems are common; we don’t understand exactly the cause of everybody’s problems, but there are treatments out there that can be tried and work for you,” Riddle says.

It’s important to be cognizant of these changes and notice any negative patterns. Emotional eating, or stress eating, caused by overwhelming feelings of uncertainty has increased since quarantine began. Often, people reach for quick and easy solutions, which tend to be junk food. If you notice you are not exercising as much, it’s important to build that into your daily routine. Dr. Riddle suggests using a calendar to set an appointment for a 15-minute walk so that it becomes part of your daily schedule.

“Life is stressful,” he says. “There are stresses in life and that can affect your gut. So do things that will relieve your stress, whatever that may be, whether it’s exercise, yoga … whatever you do that makes you, at the end of the day, feel less stressed.”

emma simpson mNGaaLeWEp0 unsplash

 

Managing stress is important and can prevent chronic health problems. Consistently exercising, getting enough sleep, and eating a well-balanced diet will help your body stay in equilibrium and ultimately affect your health overall.

“There are treatments for chronic GI problems. There are not only nutrition and exercise, but also things like cognitive behavioral therapy or hypnosis even have been shown to treat these chronic GI disorders,” Riddle says.

One tip Riddle recommends is drinking plenty of water. This forces you to get up more often to use the bathroom and move around. It also helps your body process and metabolize nutrients.

“I think what we’re seeing sometimes is people just aren’t doing their normal routines, so they’re not drinking the same amount of water that they usually drink,” he says.

 

Adopting Healthy Patterns

Caitlin Bus, a registered dietitian at Renown Health Intensive Cardiac Rehab, recommends sticking to an eating schedule in which you only eat when you’re hungry and keep yourself busy with non-food-related activities you enjoy that keep your hands busy without reaching for food.

 

Two women in a kitchen

From left, Caitlin Bus, registered dietitian, provides nutrition counseling to a patient. Photo courtesy of Renown Health

 

“Whether that’s listening to music, calling up a friend, or just getting outside and getting some fresh air, that can really help,” Bus says.

As more people experiment with new recipes at home and opt for comfort foods, Bus recommends investing that time in trying healthy new recipes. She recommends experimenting with substitutions for butter and sugar commonly found in baked goods recipes.

“One thing I like to use is either mashed banana or applesauce,” Bus said. “These can replace the fat in a recipe. They add moisture and natural sugars without adding refined sugars,” she says.

Substituting refined sugar with natural sugar — such as fruit, honey, or maple syrup — helps to reduce inflammation in the gut. Additionally, sugar alternatives such as stevia, Splenda, or monk fruit are easily accessible and cost effective. In addition to experimenting with new foods and recipes, some people have used quarantine as an opportunity to experiment with new diets such as keto, Sirtfood, paleo, and so on.

“A lot of diets imply that they’re just temporary, and you might see some results initially, but they’re hard to maintain long term,” Bus says. “The best option is to choose a well-balanced eating pattern that encompasses the healthy foods within all food groups.”

Ashley Johnson is a prolific freelance writer based out of Incline Village, with more than 10 years’ experience writing on topics such as health technology, mind and body awareness, and sports innovation.

Reviving the traditional art of garlic braiding

Written by Heidi Bethel 

Walk into nearly any old-school Italian joint and you’ll likely find beautiful braids of garlic adorning the walls. While they are an artful nod to one of the key ingredients in many great dishes, garlic braids serve more than just an aesthetic purpose. Local farmers are busy this time of year crisscrossing long stalks they’ve grown since last fall.

braided garlic

 

Preserving the Aromatics

Traditionally, garlic braiding has been used to keep garlic fresh longer. With the increased air circulation provided, the shelf life of braided garlic is stretched two to three times that of cloves stored in mesh bags or thrown in a container somewhere in the kitchen.

About three years ago, Christine Rosakranse, co-owner of Bee Here Now Farm in Wadsworth, started garlic braiding after seeing a big demand at the annual Reno Garlic Festival.

“These are beautiful, heirloom creations that you can’t buy at the store,” she notes. “They are a great way to enjoy garlic well into the winter months since some varieties will last up to nine months. You don’t have to worry about funky mold or mildew, or those little black bits that mean it’s gone bad.

“The braids also put off a wonderful smell for anyone really into garlic,” she adds. “They give off the garlicky aroma for months.”

2 braids of garlic

Garlic braids created by Christine Rosakranse at Bee Here Now Farm

Pretty Up a Corner

The technique for garlic braiding can be as simple as a three-section braid typical of little girls’ pigtails or as exquisite as the intricate designs used to lace the dough for challah bread. It’s really up to the braider.

“People can put a lot of work into their pattern or just keep it straightforward,” Rosakranse says. “It’s definitely one of those things that’s a nice, homey look. It’s like when you have a really pretty candle that you never burn, you end up with this beautiful piece of art that adds to your home.”

She goes on to explain that if folks plan to eat the garlic bulbs, it’s important that they are stored correctly … even hanging on the wall. “You’re supposed to keep them somewhere relatively dry and out of the sun. They can really brighten a dark spot in your kitchen without affecting the flavor of the garlic.”

garlic braids hanging from ceiling of kitchen

Try Your Hand

For those who want to take up garlic braiding, Rosakranse suggests growing the garlic themselves. She typically plants the bulbs in the fall, garnering longer stalks for braiding in the early summer months. Then she urges braiders to watch videos on YouTube.

 

garlic growing in rows

Garlic growing at Bee Here Now Farm. Photo by Nick Hill

 

The fourth annual Reno Garlic Festival that was originally scheduled for July 25 has been cancelled due to COVID-19 concerns. However, event organizers have converted the event to a year-long opportunity for education and inspiration, including the “A Year in Garlic” course that provides insights on growing garlic locally, as well as promotions for free garlic seed. Follow news about the event at https://www.renofoodsystems.org/garlicfest.

Meanwhile, pick up some local garlic at your area farmers’ markets. As Rosakranse says, “They’re a great way to support local farmers and have a nice, usable piece of art in your home for months to come.”

During her youth, Heidi Bethel had a neighbor who absolutely loved garlic and would proudly hang her homegrown braids throughout her kitchen and living room. Bethel remembers the vivid essence of garlic before you even entered the front door.

 

Written by Claire McArthur

We’re living in unprecedented times, but amid all of this chaos and uncertainty, at least one thing remains true: If you plant a seed in the ground, give it sunlight and water, it will grow. More people than ever have turned to growing their food — some for the first time — in the wake of COVID-19. Not only is doing so resourceful, but gardening is an excellent stress reliever and gets people outside while still observing social distancing.

Fisk Farm Herbs, Two Ravens Farm, and Mewaldt Organics are offering sliding-scale discounts for their seedlings. Photo courtesy of Fisk Farms Herbs

Fisk Farm Herbs, Two Ravens Farm, and Mewaldt Organics are offering sliding-scale discounts for their seedlings.
Photo courtesy of Fisk Farms Herbs

 It’s also a great way to support regional farms and nurseries as they navigate these difficult economic times. A number of these businesses across Reno-Tahoe have adapted their business practices to make purchasing seedlings safer this year, so skip the bulk orders from large online retailers, and instead put your dollars back into the local economy.

Moana Nursery

In response to COVID-19, Moana Nursery launched an online store with curbside pickup at the Moana Lane location and delivery to anywhere in Reno and Sparks. Call the South Virginia Street and Pyramid Lane locations to utilize the personal shopper service for curbside pickup. Moana Nursery also has created various sized “victory garden packages” to get you started on an edible garden, including a phone or Zoom consultation with a gardening expert, vegetable starts based on the conversation, soil, and fertilizer.

Moana Lane Garden Center
1100 W. Moana Lane, Reno
775-825-0600
Moananursery.com

Pyramid Way Garden Center
3397 Pyramid Way, Sparks
775-425-4300

South Virginia Street Garden Center
11301 S. Virginia St., Reno
775-853-1319

 

Loping Coyote Farms

Though you can’t browse Loping Coyote Farms’ annual plant sale in person this year, you can flip through the nursery’s online plant catalogue and place orders over the phone or through email. Plant pickup day is May 2 at the north parking lot of Bordertown Casino, located at 19575 US Hwy. 395, Reno.

775-686-0008
Lopingcoyotefarms.com

 

Old Stone House Gift and Garden

Old Stone House Gift and Garden has curbside pickup and delivery options from its Reno greenhouses. They also offer delivery of gift-wrapped potted plants as a way to send a thoughtful gift to someone you care about but can’t see in person due to social distancing.

1350 Geiger Grade Road, Reno
775-358-1700
Facebook.com/oldstonehousenursery

 

Reno Food Systems

Reno Food Systems, a nonprofit organization cultivating community-based food systems, has been hosting seedling sales outside at its Park Farm. Five packs of seedlings go for $5, with the sixth plant getting donated to local organizations that help feed people in need, such as Soulful Seeds and Katharina's Garden and Compost Program.

Reno Food Systems has been holding seedlings sales, announced through its social media platforms, at its Park Farm. Photo courtesy of Reno Food Systems

Reno Food Systems has been holding seedlings sales, announced through its social media platforms, at its Park Farm.
Photo courtesy of Reno Food Systems

Future sale dates are not yet set and are based on when the seedlings are ready, so follow along on Facebook or Instagram for updates. To ensure social distancing, a board is used to provide shoppers with a number to text to “get in line” for the sale while they wait in their cars. Reno Food Systems also accepts payment through the Supplemental Nutrition Assistance Program (SNAP).

Park Farm
3295 Mayberry Drive, Reno
Renofoodsystems.org

 

Great Basin Community Food Co-op

Though Great Basin Community Food Co-op had to cancel its usual in-person seedling sale, seedlings from regional farms are available for sale on the co-op’s website, with curbside pickup. All orders must be placed by 10 p.m. on May 12 for pickup in the parking lot on Fri., May 15 from noon – 3 p.m. or Sat., May 16 from 9 a.m. – noon.

240 Court St., Reno
775-324-6133
Greatbasinfood.coop

 

Greenhouse Garden Center

Call Greenhouse Garden Center to place and pay for an order for curbside pickup or delivery. Delivery fees apply based on location.

 2450 S. Curry St., Carson City
775-882-8600
Greenhousegardencenter.com

 

Fallon Food Hub

The Fallon Food Hub is doing an online seedling sale with local farmers. Items are available for purchase on the Great Basin Basket Farm Share website, with pickup at Lattin Farms, located at 1955 McLean Road in Fallon.

775-571-3415
Fallonfoodhub.com

 

Fisk Farm Herbs, Two Ravens Farm, and Mewaldt Organics

This trio of Fallon farms has teamed up to deliver vegetable, fruit, medicinal, and culinary herb seedlings to homes in Fallon, Reno, Sparks, and Carson City with a minimum purchase of $40, through the end of April. They also are offering sliding-scale discounts from 10 to 50 percent off. Visit Fisk Farm Herbs’ website and submit your email to get details on how to purchase the seedlings.

775-741-4043
Fiskfarmherbs.com

 

Claire McArthur is a freelance writer and avid gardener who has beefed up her edible garden this year with a 14-foot raspberry patch and new vertical gardening solutions to optimize space. You can reach her at This email address is being protected from spambots. You need JavaScript enabled to view it..

Order Alaska Select's wild-caught, quality catch from home

Written by Jenna Talbott and Le‘a Gleason

Strange times indeed leave many small businesses shuffling to consider not only how they can stay afloat, but also how they can adjust to serve their local communities, if possible. The COVID-19 pandemic has fallen on the Reno-Tahoe area like an invisible fog, presenting the social paradox of isolation and unity. Personal and economic sacrifices are being made for the greater health of our communities as we try to navigate uncertain times. Social distancing and quarantining make food and shelter our collective priorities as all non-essential businesses are closed until further notice.

Alaska Select Seafood representative Jenna Talbott was born and raised in Reno, and says the company’s sea-to-table business is on track to distribute its flash-frozen, sustainably caught, wild Alaskan seafood to its club members in the Reno and Truckee areas in May.

“Hopefully things will be back to normal by then,” Talbott says. “But either way, we are going to keep on track taking seafood orders and providing a convenient and quality source of omega-3s and protein for households.”

Alaska Select Seafood traditionally distributes bulk orders of premium, sustainably caught seafood to individuals in Reno and Truckee twice a year, in May and again in October/November. Club members (join for free here) generally pick up their orders at designated times and locations in the area. 

Sockeye salmon fisherman Captain Nick Lee, owner of Alaska Select Seafood, says that due to the present circumstances, the small company is offering home deliveries to those who are immunocompromised or under quarantine.

“We will encourage those who are able to please come and pick up their orders while still practicing social distancing as necessary,” he says. “We will do our best to responsibly manage the distributions. We are taking this opportunity to maintain services for our customers very seriously.”

Talbott says that, in general, if Alaska Select Seafood is about anything (besides quality, she notes), it would be responsibility. The company uses its income and resources to fund educational projects about the seafood industry so that consumers can make responsible choices, whether it’s with Alaska Select Seafood or in the seafood aisles of their local markets.

 

The Story of Alaska Select

“I first got involved with Nick Lee on his passion-project side of things,” Talbott says. “We put together a presentation that sort of decoded the intentionally misleading language used in the seafood industry, so that consumers can understand what story they are buying into. Nick is very passionate about empowering people to make responsible choices because he really understands what is at stake with our oceans.”

Lee has fished in Bristol Bay (the world’s largest and most sustainable wild sockeye salmon run) for more than 35 years, and over time he began growing his personal distributions of sockeye salmon from family and friends to create Alaska Select Seafood in 2013. He began networking with other responsibly sourcing fishermen and small fisheries in Alaska to provide a variety of wild-caught options for seafood lovers to order in bulk.

Arial shot of Captain Nick Lee's fishing vessel, the Anasazi. Its name was written in the muddy delta by crew members. Photo by Austin Breckinridge

Arial shot of Captain Nick Lee's fishing vessel, the Anasazi.
Its name was written in the muddy delta by crew members.
Photo by Austin Breckinridge

Lee’s sockeye salmon is available for order in 10- or 20-pound boxes of flash-frozen filets or portions. Alaska Select Seafood also offers black cod, Pacific cod, lingcod, king salmon, smoked sockeye salmon, halibut, spot prawns, and bairdi snow crab — some available in five-pound boxes. The Alaska Select Seafood website has detailed information on the background and sourcing of each product.

After getting involved with Alaska Select, Talbott is heading into her third season working in Bristol Bay. As a quality control personnel, she saw firsthand how the fishery has upped its standards to produce the quality products Alaska Select proudly offers. Lee and Talbott also are working on a book that delves into how these practices revolutionized and saved the Bristol Bay industry, which now provides more than half the world’s sockeye salmon.

Lee hangs his captain hat all but six weeks of the year, yet his whole life is dedicated to sharing his insights into the seafood industry.

Nick Lee, owner of Alaska Select Seafood, barbecues black cod. Photo courtesy of Alaska Select Seafood

Nick Lee, owner of Alaska Select Seafood, barbecues black cod. Photo courtesy of Alaska Select Seafood

“I began fishing in Alaska 37 years ago. Over that time, I’ve worn many hats and become all too familiar with the inner workings of the fishing industry and its battles over sustainability, safety, and quality. I’ve harvested sockeye, silvers, kings, cohos, halibut, black cod, herring, Pacific cod, and even sea monkeys, in a variety of regions with different gear types,” he says, referring to the equipment used for fishing.

“At age 18, I worked my way up from the ‘slime line’ in a processing plant to the first line of quality control,” Lee continues. “My first job out of college was inspecting for a seafood trader. I served as the logistics coordinator for a shipping company, where I oversaw union labor. I was a founding board member for the Bristol Bay Regional Seafood Development, which helped delegate funds for scientific research, quality programs, and management for the largest sockeye salmon run in the world. I’ve now worn a captain’s hat for 25 years and, most recently, started Alaska Select. The common thread through all my endeavors in the industry has been the pursuit of quality. My goal now is to share some of my knowledge with seafood lovers — to give them the tools to pursue sustainable quality for themselves and to take the story of seafood for Americans back.”

Talbott says Alaska Select Seafood’s mission is two-fold.

“We aim to provide responsibly sourced, quality products from select fisheries that fund projects through which Nick can share his insight and story,” she says.

The following video showcases Lee’s passion for his work.

 

 

At the forefront of Alaska Select Seafood’s projects is a documentary on the importance of wild salmon as it relates to the Pebble Mine project.

Lee has been hard at work year round with a team gathering footage and interviews to spread awareness about a myriad of issues including the imposing threat of the Pebble Mine, which will put the world’s largest, most sustainable sockeye salmon run at risk of devastation.

 

Local Following

Reno geologist Ann Carpenter disagrees with the anti-Pebble Mine movement, but she has become a big supporter of Alaska Select Seafood because of the quality of the fish.

Carpenter initially tried some of Alaska Select Seafood’s offerings at a dinner party hosted by Talbott and placed an order the next day.

“I got smoked salmon and prawns and it was lovely,” Carpenter says. “I (liked) both the freshness and the sustainability aspect. I’m concerned about overfishing the ocean. I’m landlocked here in Nevada so I really haven’t had a lot of great luck with fresh fish. I noticed the flavor differences. You get farmed salmon and it’s got no character.”

Carpenter also was impressed by Alaska Select’s treatment of its products.

“The company freezes them and puts together a product that’s frozen once, not 700 times by the time it makes it to Reno,” she says. “I think that makes a difference — you freeze and thaw anything enough and you affect the quality of the food or even the flavor of it.”

Reno locals gather at a private residence for a dinner presentation on the seafood industry hosted by Alaska Select. Photo courtesy of Alaska Select Seafood

Reno locals gather at a private residence for a dinner presentation on the seafood industry hosted by Alaska Select.
Photo courtesy of Alaska Select Seafood

After ordering once last year, Carpenter made a bigger order this fall, which included salmon, smoked salmon, black cod, and prawns. She is especially fond of the black cod.

“Once I started eating the cod, everything was going to come up second to it. The cod just speaks for itself. I either pan fry it or bake it and use very little butter or oil because the flavor is so incredible,” she says.

The Alaska Select Seafood website provides an array of recipes to guide and inspire home cooking — something it seems we are all becoming more accustomed to lately.

To join a Reno or Truckee club, go to Alaskaselectseafood.com and sign up for free. Club members will be notified when orders open in April and distribution hits in May.

“Hot tip: The black cod goes fast!” Talbott says.

To set up a special request home delivery after placing your order, email Nick Lee at This email address is being protected from spambots. You need JavaScript enabled to view it..

 

Compiled by Jessica Santina

We are in a time that is new for each of us, with so many unknowns, and navigating through this takes a village.

To help you access needed food, products, and services, and also to provide critical support to local businesses who cannot afford to lose their incomes, we’ve compiled the following list of resources, which we’ll update as we are able.

Support Local#SupportLocal

Gift cards, delivery, drive-through or curbside pickup, free or low-cost shipping… all are ways we can support each other in our Reno-Tahoe community. If you can commit to supporting some of these businesses or even purchasing gift cards online, it can make the difference between someone staying open or closing permanently.

Please call restaurants directly to inquire about their takeout and delivery services, before using services such as Grub Hub, Door Dash, and Uber Eats, which all take portions of profits. Calling businesses directly helps ensure that local businesses receive the maximum level of support in this time of crisis.

Many delivery services are booking days out, so be patient! And remember to over-tip your delivery drivers. Please make sure to follow us on social media @ediblerenotahoe or subscribe to our newsletter on our home page for updates.

If you or someone you know has a local offering you do not see here, please let us know. Please post it on our Facebook page, or email Publisher/Editor Amanda Burden at This email address is being protected from spambots. You need JavaScript enabled to view it..

Publisher/Advertising Director Jaci Goodman has compiled an alphabetized list of restaurants, bakeries, and breweries offering pick-up, delivery, online ordering, and curbside service. And edible Reno-Tahoe contributor Michael Tragash, a local community director with Yelp.com, has provided this list of restaurants in Reno-Tahoe offering curbside/takeout/delivery/online ordering.

Additionally, here’s the latest information we’ve received — we’ll do our best to keep this list updated.

Peavine Taphouse

Free home delivery to all residents in the Somersett/Del Webb/Sierra Canyon/Northgate/Robb Drive neighborhoods, plus a drive-through window is available.

Peavinetaphouse.com

Wild River Grille

Wild River Grille and Sierra Arts Foundation are launching a gift card offer to help support the economic health of several regional arts organizations. For every gift card sold for the restaurant, Wild River Grille will donate 50 percent of sales to Sierra Arts Foundation, a nonprofit that focuses on advocating for arts and artists, to allocate to four performance-based entities: Good Luck Macbeth, Reno Little Theater, the Brüka Theatre and the Pioneer Center for the Performing Arts. 

The gift card effort is designed to help support the local arts community during the social distancing efforts designed to mitigate the spread of COVID-19. Chuck Shapiro, owner of Wild River Grille indicated operations will be suspended for the time being. 

Sierra Arts Foundation supports artists through advocacy, opportunity and the cultivation of skill and promotions. They will act as a fiscal agent for this collection effort and will not retain any dollars raised. The organization’s March Senior Care Concert events were recently cancelled in an effort to protect the senior citizens at high risk for infection. In order to ensure the performance artists receive grant dollars, Sierra Arts Foundation is asking them to perform solo in the nonprofit’s gallery and will live stream for all to enjoy on its Facebook page

To purchase a gift card, call Wild River Grille at 775-284-7455.

Wildrivergrille.com.

The Urban Deli

Offering a free sandwich with the purchase of any $50 gift card, and available for deliveries placed over the phone from 11 a.m. – 3 p.m., with porch drop-off to eliminate contact. You can also ask that one of our staff members walk any pickup orders out to your vehicle. Using all delivery partners (UberEats, GrubHub, and DoorDash). 

Theurbandelireno.com

Food + Drink

Pizzas and liege waffle available via online ordering. Pull up and the staff will slide your pizza through the window! Get 20 percent off the first order with the coupon code FUCKCORONA. Foodanddrinkreno.com

Süp

Offering to-go items. Place and pay for your orders online, by calling 775-324-4787, or in person.

Sup.restaurant

**Out-of-School Access to Food

In light of Governor Sisolak’s announcement to close all K-12 schools in Nevada, the Nevada Department of Agriculture (NDA) is implementing the first of a two-tier strategy to mitigate National School Lunch Program (NSLP) and School Breakfast Program interruptions. Programs used to serve school children during the summer months will be used to provide food while schools are closed in response to the threat of COVID-19 (coronavirus). The food, which will still meet federal nutrition standards, will be served in a grab-and-go style to minimize contamination potential and avoid delays.

“We understand the importance of preventative closures to protect students, faculty and members of the community, and we are doing everything we can to help minimize the impact to students and families that rely on school meals and ensure they have access to nutritious meals,” NDA Director Jennifer Ott says. “We are strongly urging all meal site sponsors to practice social distancing by using drive-thru service where possible and by requiring six feet of space between all individuals, should lines start to form.”

If widespread school closures result in reduced capacity of school central kitchens to provide grab-and-go meals, the second-tier strategy uses USDA Foods through the Emergency Food Assistance program (TEFAP). TEFAP resources can supply household food, not prepared meals.

NDA has received waivers from USDA that will allow more flexibility to provide emergency food response to affected communities with reduced risk through temporarily eliminating signature requirements and reducing and contact.

Food distribution sites and times confirmed so far

**This list will be updated as sites are confirmed – please visit the NDA’s Facebook page for any updates.

Douglas County

Meal sites expected to start Tuesday, March 17.

C.C Meneley Elementary School

Aspire Academy High School

Lyon County

Delivering meals via the bus route from 9 to 10 a.m. starting March 16.

Nye County

Two options starting Wednesday 03/18/20:

Option 1: Walk-up meals 10 to 11 a.m. provided at Round Mountain, Gabbs Elementary, Tonopah Elementary, and Tonopah Middle and High.

Option 2: Bus Routes will be operating their normal route with meals staring at 10 a.m.

Churchill County

Churchill County grab-and-go meal sites (breakfast and lunch) are expected start on Wednesday, March 18, 7:30 a.m. to 12:30 p.m.:

Churchill County High School

Numa Elementary School

Northside Early Learning

Carson City

Meal sites expected to start Tuesday, March 17, 11:30 a.m. to 1 p.m.

Empire Elementary School

Mark Twain Elementary School

Seeliger Elementary School

Carson High School

Lander County

Drive-thru breakfast and lunch starting Tuesday, March 17.

Battle Mountain Elementary School 10 to 11 a.m.

For updates, please visit Nevada Department of Agriculture.

Story and photos by Claire McArthur

 

Though this winter did not bring the “Februburied” we hoped for, there is still hope for a Miracle March to dump more snow on Reno-Tahoe. For a peaceful alternative to groomers at the resort, strap on your snowshoes for a trek followed by a bite at a nearby eatery. It’s a recipe for a perfect winter’s day.

 

Fallen Leaf Lake + Sonney’s BBQ Shack Bar and Grill

Fallen Leaf Lake on Tahoe’s South Shore is gorgeous any time of year, but on a windless winter day, the still waters create a perfect reflection of the snow-capped peaks, including the iconic cross on Mount Tallac.

Fallen Leaf Lake is a picturesque location for snowshoeing - lake view with snowcapped mountains in background

Fallen Leaf Lake is a picturesque location for snowshoeing

 

It’s a short trek to the lake, then choose your own adventure on the roughly 8-mile loop. Afterwards, head a few minutes down the road to Sonny’s BBQ Shack Bar and Grill for deep fried mac ’n’ cheese and a half rack of baby back ribs slow roasted with a house-made signature rub and sauce.

Sonny’s BBQ Shack Bar and Grill, 787 Emerald Bay Road, South Lake Tahoe • 530-541-7427 • Sonneysbbqshack.com

 

Chickadee Ridge + T’s Mesquite Rotisserie

Chickadee Ridge near Incline Village is a popular snowshoeing trail for its sweeping views of Lake Tahoe and friendly birds that are its namesake. The two-mile, out-and-back trail will get you hungry for a stop at nearby T’s Mesquite Rotisserie, which has, in this humble writer’s opinion, the best burritos you will ever eat. Tri-tip and whole chickens turn slowly in the rotisserie behind the counter before getting stuffed into a flour tortilla with cheese, rice, and black beans. Opt for the slightly sweet green salsa.

T’s Mesquite Rotisserie, 901 Tahoe Blvd., Incline Village • 775-831-2832 • Tsrotisserie.com

 

Hope Valley Sno Park + Hope Valley Cafe and Market

Snowshoe along the West Fork of the Carson River in Hope Valley Sno Park near the intersection of State Routes 88 and 89. The valley has gorgeous views of the mountains and is an easy, flat trek that you can make as long or as short as you’d like (but don’t forget to purchase a permit online or in South Lake Tahoe or Meyers). After blazing a trail through the sno park, head to Hope Valley Cafe and Market for from-scratch sandwiches, homemade potato chips, and a unique selection of baked goods. The cozy, rustic café is known for its pies, so don’t skip dessert!

Hope Valley Cafe and Market, 14655 Hwy. 88, Hope Valley • 530-694-2323 • Find Hope Valley Cafe on Facebook

 

Spooner Lake + Tahoe Hot Pot

Snow covered trails with dog in foreground - The 2.5-mile trail around Spooner Lake is flat and is frequented by snowshoers and cross-country skiers alike

The 2.5-mile trail around Spooner Lake is flat and is frequented by snowshoers and cross-country skiers alike

Tackle the 2.5-mile loop around a (hopefully) frozen Spooner Lake on snowshoes before heading down U.S. 50 into Stateline to warm up at Tahoe Hot Pot. The restaurant mainly serves shabu-shabu, a Japanese soup prepared at the table by the diner. Choose two broth bases and add in thinly sliced meat, seafood, and vegetables to cook and eat alongside an array of dipping sauces. It’s a relaxing way to cap a brisk day in the backcountry.

Tahoe Hot Pot, 177 Hwy. 50, Stateline • 775-586-8883 • Find Tahoe Hot Pot on Facebook

 

Claire McArthur is a freelance writer and avid snowshoer who believes every outdoor activity should be complemented with an excellent meal.

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