Spring 2012

SPRING
December, January, February

 
Mike Holcomb, research aid and plant manager, outside Wolf Pack Meats

p.26“I’m not sure if we are going to be able to change anything with Wolf Pack Meats or the university rezoning the parcel. But what (this process) tells me is that there is a huge movement that is willing to come together. It tells me that we can have a viable economy based on raising healthy, local food.” – Reno Rancher Wendy Baroli of Grow for Me Sustainable Farm (aka GirlFarm)

4 FROM THE EDITOR
18 EDIBLE EDUCATION
Carson City greenhouse premieres
22 FEEDING HOPE
Food Bank brings solutions to the table.
26 EDIBLE POLITICS
Reviewing Wolf Pack Meats’ obstacles.
30 EDIBLE POLITICS
Interpreting local meat chicken rules.
32 EDIBLE EVENTS
Seasonal food-related happenings.
34 COVER
Confectioners savor the sweet life.
36 EDIBLE POLITICS
Uncovering a food swap fiasco.
40 COVER
Following the local water trail.
WATER WISE
Conversation tips.
ON TAP
Clean water springs from our faucets.
51 MEET THE FARMER
Rise and Shine delivers the goods.
61 CHEF’S TABLE
Campo makes a splash on Reno’s riverfront.
60 LIQUID ASSETS
Getting in the mix with spring cocktails.
66 EDIBLE GARDEN
Creating healthy soil with compost.
68 EDIBLE GARDEN
Restaurateurs battle to compost.
70 EDIBLE GARDEN
Composter’s wish list.
72 EDIBLE TRADITIONS
Understanding historic waterways.
74 WHAT’S IN SEASON
Ripe and ready bounty.
89 ADVERTISER DIRECTORY
96 THE LAST BITE

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Discover new products, thriving traditions, and exciting food events, festivals, restaurants, and markets – all of the elements that make us a true culinary destination.