Let There Be Chickens and Bees

Limited urban agriculture approved in Sparks

Written by Erin Meyering

Lovers of backyard chickens and beehives (and honey) received good news in mid-October when Sparks City Council members voted to allow them in certain neighborhoods of the city for the first time in more than 10 years. The ordinance and its approval were four years in the making.

Concerned citizens who attended the public meeting expressed support for urban agriculture in Sparks, especially chickens. Several attendees were chicken owners and described how important they have been to their own well-being, and their children’s knowledge of where their food comes from.

Know Your Farmer, Dine Well

Reno Provisions’ Farmer-Rancher Nights series makes eating local easy

Written by Erin Meyering

Going local and eating well has never been easier.

Reno Provisions managers have teamed up with several local farmers, ranchers, and producers for the Farmer-Rancher Nights series. Each week during the harvest season, Reno Provisions features a different farmer or rancher. For just $35, two people can enjoy a meal made from the farmer or rancher’s food and an entire bottle of red or white wine. On Fridays during the series, attendees can actually meet and connect with the farmer or rancher providing the food for the meal.

Seasonal Cooking Methods Round Two

Seasonal Cooking Methods Round 2

Revisiting edible Reno-Tahoe’s favorite techniques for fall

Written by Erin Meyering

Last week, we briefed you on some of our favorite techniques for fall cooking. Turns out, there were just too many to fit in one blog post. Here’s another recap of some great ways to celebrate the season through food. Find details and tips on each technique by following the article links.

Seasonal Cooking Methods

Revisiting edible Reno-Tahoe’s favorite techniques for fall

Written by Erin Meyering

It is said that everything changes with the passing of the season, food included.

Autumn brings the desire for comfort food. You’re not alone. We, too, get intense cravings for warm, savory food, pumpkin treats, and thoughtful, wholesome dishes. We know that taking on a new cooking technique can often be overwhelming and undesirable, no matter how prevalent the craving. So we’ve simplified some of our favorite techniques and included several killer recipes so you can attack those cravings with gusto and create something comforting and delicious.

Wanderlust

Wandering towards wellness

Written by Erin Meyering

The Wanderlust Festival in Squaw Valley has it all — If you’re looking to submerse yourself in a weekend full of backbends and purposeful meditation, if you’re a foodie looking to munch on healthy food and drink, and if you like an entertaining music lineup and just want to dance the night away.

This was my second year at Wanderlust Squaw Valley. The festival ran from July 16 – 19. It takes place in the midst of a beautiful landscape, where the view of the Sierra Nevada is enhanced by a crush of people sitting in lotus position and wishing you well.

Strange Brew 2015

Local Breweries Surprise Craft Beer Lovers at Strange Brew Festival

Written by Farah Vitale
Photos by Farah Vitale

Walking down the street to The Brewer’s Cabinet, I was immediately surprised that after walking a few feet, I was already in line to get in. Ahead of me, there were easily more than 30 people in line already. The guy in front of me was getting a little antsy and told me how great the festival was last year and wished he would have gotten in line earlier. I nodded but since I had never been, I honestly had no idea what to expect. Well except for a lot of craft beer, which already sounded pretty good to me.

Dinner at the Ritz

Bold Flavors Featured at South-of-the-Border – Special Dinner at The Ritz-Carlton, Lake Tahoe

Written by Erin Meyering

Chef Dean Fearing prepared his famous south-of-the-border cuisine in a special five-course meal at The Ritz-Carlton, Lake Tahoe on Thursday, Jan. 15.

Chef Fearing, who works at Fearing’s Restaurant in The Ritz-Carlton, Dallas, greeted the group with big, eager eyes and a wide, Texas smile in his chef whites and cowboy boots.

Fearing, an James Beard-award-winning chef, showcased his skill in creating delicious southwestern cuisine in this one-night-only prix fixe event. The menu included an incredible tortilla soup, barbecued shrimp tacos, chicken-fried Lockhart quail, and a maple-black-peppercorn-soaked buffalo tenderloin. A warm apple buckle with blackberry jam and bourbon vanilla ice cream completed the meal.