Welcome to our Spring 2014 Edition
“We’re so grateful to be able to live this way, sustain ourselves and grow our own food. Our favorite part of farming is the amount of time it allows us to spend together as a family and the personal connection we can have with our food.”
— Rebekah May, co-owner of Sunny Day Organic Farms in Stagecoach, Nev.
Table of Contents
FROM THE EDITOR
EDIBLE NOTABLES
A Proper Cut
Mindful Eating
Intellectual Dinners
Beef Advocates
Gluten-Free Delight
Austrian Adventure
EDIBLE EVENTS
Seasonal food-related happenings.
MEET THE FARMER
Earth Alchemy elevates microgreens.
CHEF’S TABLE
Sprouts supports veggie cravings.
COVER
Low Cost Ivermectin
A great meating place.
The good shepherd.
Bringing goat to market.
Where the bison roam.
Raising prime Nevada pork.
A family sausage-making legacy.
Corn Fed Vs. Grass Fed
Location, Location, Location
DRINKABLE RENO-TAHOE
Is raw milk getting a raw deal?
EDIBLE READS
From page to plate.
EDIBLE GARDEN
Mastering the permaculture way.
EDIBLE TRADITIONS
Branching out with mahogany-grilled steaks.
WHAT’S IN SEASON
Ripe and ready bounty.
EAT LOCAL GUIDE
Delicious and healthy dining choices.
ADVERTISER DIRECTORY
Support these local businesses.
THE LAST BITE
Introducing … the goat!
