Why is it so important to support local food and drink?
We started this magazine 15 years ago — with the Spring 2010 edition — to uncover, celebrate, and support local food-and-drink endeavors and prove their significance. Part of our mission is to cheer on local farmers, chefs, food artisans, distillers, brewers, and others in the industry, and help grow our economy. We want to connect you to local food-and-drink sources because purchasing from regional producers reduces our carbon footprint— by reducing its transport from far away — and curbs food waste. Plus, paying for local produce allows you to eat with the seasons, when food is freshest and most flavorful. The effort also promotes a safer food supply. Finally, unlike unknown producers, local growers can tell you how their food was grown — hopefully pesticide free and humanely raised. Know your farmer, know your food.
This issue is dedicated to local food producers. Here, we profile several efforts to assist those willing to take up the plow. The stories highlight programs — at the Desert Farming Initiative at University of Nevada, Reno; the Nevada Department of Agriculture; and the Nevada Farm Network — to alleviate farming shortages by providing needed resources and training, as well as to remove obstacles and help new farmers thrive.
Along the same lines, in this issue, we review community kitchens in our midst. These spaces allow locals to cook up careers in food. One of the biggest is the new Nourish & Flourish in Reno, which offers an affordable shared space and collaboration opportunities. The response has been overwhelming, showing that the need for shared commercial kitchens here is huge. The spaces encourage experimentation and entrepreneurship, which is a win for the producers as well as consumers.
I’m encouraged by the people running these projects and the participants who are following their hearts to bring us fresh takes on local food.
Continuing with our local food theme, we present a story on Bench Creek Ranch in Fallon, which raises Gascon cattle — a rugged, gray-coated, horned breed. The harvest yields a rich, dark-red meat that is extremely tender.
Also in this issue, to motivate you to produce your own food, we provide a local edible seedling and plant sale guide. To inspire you to eat from your garden, we present a story on great spring salads with tips, tricks, and recipes from local experts.
When it comes to Reno-Tahoe food and drink, there is so much to be excited about. Get out in our community and buy and support local!
Cheers!
