Spring 2013


March, April, May

 

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— Fred Alejo, vice president of High Quality Organics in Reno”]Organic products fall right in line with having a greater global and social conscience.”

 

4 FROM THE EDITOR
6 NEST EGG
Three young brothers hatch Fallon business.
8 BEHIND THE BOX
CSAs offer access to healthier, chemical-free food.
10 MAKING MEALS MATTER
Dining Out For Life raises money for local HIV/AIDS programs.
12 GROW A ROW
Edible gardeners can donate to the hungry.
14 A MOO-VING STORY
4-H powerhouse named Nevada’s #1 dairy handler.
24 EDIBLE ARTISANS
Sugar Pine enjoys sweet success.
26 COVER
Meet the merchants of spice.
32 LIQUID ASSETS
Discover tea’s wonders.
34 LIQUID ASSETS
Enjoy an elegant high tea.
36 LIQUID ASSETS
Tea etiquette revealed.
38 LIQUID ASSETS
Chai tea is steeped in Indian tradition.
40 LIQUID ASSETS
Tea adventurer settled in Reno.
42 LIQUID ASSETS
Meet Lake Tahoe’s queen of wine.
44 MEET THE FARMER
Creating a bountiful life in Spanish Springs.
48 CHEFS TABLE
A Lake Tahoe eatery with heart and Soule.
54 EDIBLE GARDEN
Mastering herb gardening at home.
59 EDIBLE TRADITIONS
A living history lesson.
60 WHAT’S IN SEASON
Ripe and ready bounty.
63 EAT (DRINK) LOCAL GUIDE
Delicious and healthy dining choices.
73 ADVERTISER DIRECTORY
80 LAST BITE

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Stay Updated with our Newsletter

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