Welcome to our Winter 2024 Edition
About the Cover
Ciarra Melvin, owner of C’s Mad Batter Cakery in Sparks, poses with one of her sugar cookies. Photo by Donna Victor
“There is a broad appeal to the fried potato. Latkes are not easy to make, but they are simple to make.”
— Will Sheppard, chef at Madein Food & Drink Collective in Reno
Table of Contents
EDITOR’S LETTER
Welcome to the latest issue.
Meet Our Contributors
EDIBLE NOTABLES
Life is sweet at Dolce Caffé.
Refugees welcomed at Peace Feasts.
Sierra Valley Grange hosts baking days.
Grow Organic Nevada greens up The Silver State.
Mountain Bounty Farm focuses on CSA program.
Food-and-drink news you can use.
EDIBLE EVENTS
Seasonal happenings.
COVER
Mastering the art of the sugar cookie.
HOME GUIDE
Trusted and talented resources.
FEATURE
The perfect loaf.
Après the Tahoe way.
UNR researchers work on innovative studies.
Holiday traditions around the world.
CHEF’S TABLE
Meaty matters at Old Range Steakhouse.
HOLIDAY GIFT GUIDE
Presents for everyone on your list.
EDIBLE CELEBRATIONS
10 ways to turkey.
HEALTH & WELLNESS GUIDE
Exceptional health care providers.
TIPS & TRICKS
Fantastic fondue at home.
Pass me the chowda.
Celebrate holidays with crispy latkes.
Candied orange peel for dishes and drinks.
WHAT’S IN SEASON
Local produce growing now.
Carrots brighten up your plate and health.
EDIBLE TRADITIONS
Peek inside Nevada’s oldest hotel.
EAT (DRINK) LOCAL GUIDE
Delicious dining and imbibing.
ADVERTISER DIRECTORY
Support these local businesses.
THE LAST BITE
A cozy winter scene.
