Spring 2022
Welcome to the Spring 2022 edition of edible Reno-Tahoe.
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Bon Vivant of the Comstock
The name Lucius (aka Luscious) Beebe may not ring a bell unless youโre a railroad buff. But if culinary and literary interests are more your thing, let me introduce you to this standout bon vivant and gourmand. He lived in Virginia City for 10 years and left his mark across the national gastronomic scene.
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Seedling Satisfaction
One major lesson weโve learned from the pandemic is food systems are fragile. A single misstep in the climate, growing cycle, or supply chain can limit the availability of food sources, especially in rural areas.
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Blended Benefits
A pinch of this. A sprig of that. Add some tea leaves. Voilร ! Home brewers are catching the trend of tea blending in a big way. Whether to help with inflammation, sleep issues, or an upset stomach, tea blends can be highly beneficial.
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The Happiest Hour
If youโre looking for a good meal and drinks at a discount, thereโs no need to start trolling cheap eats. Instead, if your schedule is flexible, you can partake in food-and-drink specials at your favorite restaurants simply by stopping in during scheduled happy hours.
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Leading the Change in Health and Wellness
Meet exceptional providers of nutritional products and dental, ear, nose, throat, eye care, and other services.
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Classic American Cafรฉ
What is it like when the owner of a favorite Reno restaurant and saloon must shut down under mandate?
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Waste Less
You might be aware that thereโs a problem with excessive waste in the Truckee Meadows. But what exactly are we throwing away? In 2018, Washoe County conducted a waste characterization study to answer that question.
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Green Your Kitchen
Most of us have grown up hearing about the three Rs of conservation: reduce, reuse, and recycle. Kim Rios, sustainability coordinator for Keep Truckee Meadows Beautiful, emphasizes the importance of two more we should follow to reduce kitchen waste: refuse and rot. Maybe we can even add a sixth R, review, to the list?
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The Feel-Good Kitchen
The food we eat accounts for 25 percent of worldwide greenhouse gas emissions, says The Sustainable Restaurant Associationโs Food Made Good program. Through cultivation and farming, transportation, preparation, operations, and waste, what people choose to put in their mouths not only affects their waistlines, but also the world around them.
