On April 3 of this year, Alyce Taylor Elementary School students, teachers, volunteers, and school administrators gathered to plant a garden that would not only teach children the benefits of healthy eating and where their food comes from, but also vital STEM lessons.
Part of the joy of visiting your favorite brewery is the tantalizing aroma of roasted grain, reminiscent of baking bread. But have you ever wondered what happens to the grain once the beer is brewed?
A true tiki bar is about more than fruity drinks in imaginative glassware, and the husband-and-wife duo behind Pele Utu in Reno are only interested in providing the real deal.
Whether milk, dark, white, or bittersweet, chocolate is a universal delight. Setting aside the secret recipes and passionate chocolatiers, there’s nothing like the silky earthiness of a bonbon and snapping off a bite from a bar that melts in your mouth. It’s the epitome of indulgence.
I’m a mycophile; I marvel at mushrooms. When I’m in the garden or on a walk and see them sprouting out of the ground, I wonder what type of species they are and what their fungal systems look like underground. One of the highlights of our Italy food-and-drink tour this fall will be a fabulous adventure hunting for truffles with dogs.
Welcome to the Fall 2025 edition of edible Reno-Tahoe.
Ripe and ready produce growing in Reno-Tahoe.
Warmer-weather tips for loving where you live.
Ripe and ready produce growing in the Reno-Tahoe region.
Today’s young people are our future food leaders. And, in this issue, since fall is back-to-school time, we are focusing on local youths’ involvement in the food community, from cooking and growing food to making healthy eating choices.