From the Editor – Winter 2020

From the Editor – Winter 2020

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Exploring creativity was a big part of my upbringing. I was encouraged to sketch and journal throughout my childhood. Every birthday or holiday, I excitedly unwrapped boxes filled with drawing paper, diaries, and pen sets in a kaleidoscope of colors.

My parents were both artists, my dad an art director orchestrating album cover design and my mom a magazine editor and writer. I was surrounded by artists: book publishers, musicians, painters, and makers of all sorts. When I told my father I was going to Burning Man, he replied that he was proud of me. How many parents are proud of their children for going to Burning Man? But he knew about its significance as a space for imaginative, innovative, and inspired souls to converge and collaborate. He was happy I was involved in an event based on radical self-reliance and self-expression. 

That’s why I’m delighted to present a package of profiles of local makers in this issue. Town Cutler in Reno crafts gorgeous kitchen knives with handles made from burls of buckeye trees and wood scraps dancing in resin. Local basketmakers use ancient techniques and natural materials to create vessels for bread proofing, vegetable gathering, and fishing, among other uses. Potters make plates, cups, bowls, and serving dishes in vibrant and earth-toned hues, and they learn to embrace their mistakes. Finally, local slow-clothes enthusiasts don’t just sew their apparel; they shear animals for the raw material and spin, dye, and weave the textiles. I have such reverence for these artists and am wowed by their creations. All would make special care packages this holiday. And, speaking of presents, check out our gift guide that’s chock-full of fun ideas from local businesses.

Plant-based diets are the rage right now. People say plants are healthier than meats, and not just for the individual but the planet as well. Companies are increasingly catering to full- and part-time vegetarians. It’s reported that the market for plant-based protein and lab-produced meat alternatives could reach $85 billion by 2030. In our cover story, learn more about plant based eating

Though stymied by the six-month shutdown, local brewers have released distinctive beers to keep you warm this winter. Pair one with pork from heritage red wattle pigs raised at Radiant Valley Organics in Washoe Valley or lovingly prepared Cantonese cuisine from Kwok’s Bistro in Reno. If you accidentally overindulge in these brews (or other alcoholic beverages), check out our natural hangover cures.

I hope you enjoy this edition, which comes to you thanks to our advertisers’ support. They help us bring you the stories of your local food-and-drink community. Please remember to keep your dollars local and support Reno-Tahoe business owners. They need you now more than ever.

Happy winter!

Amanda

 

About the cover Plant-based mandala artwork. Design and photo by Candice Vivien

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