EDITOR’S LETTER
Welcome to the latest issue.
EDIBLE NOTABLES
Syrian refugee opens grocery store.
All hail cheeses.
Guatemalan eatery comes to Reno.
Group gives comfort in crisis.
Buy local this holiday season.
Plant-based eating to help the planet.
Food-and-drink news you can use.
EDIBLE EVENTS
Seasonal happenings.
HOME GUIDE
Trusted and talented resources.
COVER
Festive dishes celebrate the season.
Decorating gingerbread houses.
Local fowl for the holiday table.
Feast of the Seven Fishes honors Christmas.
Heirloom beans offer hearty protein alternative.
Perfect sides for celebratory potlucks.
TIPS & TRICKS
Making pumpkin doughnuts at home.
FEATURE
Sharpen your skills in these cooking classes.
GIFT GUIDE
Great presents for the loved ones on your list.
CHEF’S TABLE
The Kitchen Table dishes out fresh meals with pizzazz.
DRINK TANK
Rooted remedies for wellness.
HEALTH & WELLNESS GUIDE
Exceptional health care providers.
EDIBLE TRADITIONS
The origins of weekend brunch.
WHAT’S IN SEASON
Produce growing now in Reno-Tahoe.
WHAT’S IN SEASON
Adding walnuts to winter menus.
EAT (DRINK) LOCAL GUIDE
Delicious dining and imbibing.
ADVERTISER DIRECTORY
Support these local businesses.
THE LAST SIP
Whip up a batch of eggnog.