Welcome to our Winter 2025 Edition
About the Cover
Tom yum soup created by Opal Rahm, chef/co-owner of Moo Dang Thai Restaurant in Reno. Photo by Shea Evans
Click cover photo to view digital PDF
“Our goal is to connect the community not only with great food but also the mission behind it. Every slice served helps us build great futures for the kids and teens in our programs.”
— Mike Wurm, president & CEO of Boys & Girls Club of Truckee Meadows
Table of Contents
EDITOR’S LETTER
Welcome to the latest issue.
Meet Our Contributors
EDIBLE NOTABLES
Food careers on wheels.
Expanding culinary horizons.
Raw food’s sweet side.
From cookies to community.
Latino holiday foods.
Food-and-drink news you can use.
EDIBLE EVENTS
Seasonal happenings.
HOME GUIDE
Trusted and talented resources.
FEATURE
Hunting for quail.
FEATURE
Mark Fore Strike celebrates 63 years.
COVER
Homemade for the holidays.
Globally inspired gift baskets.
Tasty snacks to share.
Spiced mixed nuts.
Hazelnut brittle.
Bourbon cherries.
Preserved lemons.
HOLIDAY GIFT GUIDE
Presents for everyone on your list.
FEATURE
Snacks for Santa.
FEATURE
Staple soups of Asia.
MEET THE RANCHER
Washoe Valley Wagyu.
TIPS & TRICKS
Duck tamales for the holidays.
The art of Peking duck.
Root vegetables bring depth to the table.
Holiday chutneys.
Shuck like a pro.
From pumpkin patch to pie.
HEALTH & WELLNESS GUIDE
Exceptional health care providers.
FEATURE
A brief history of hot chocolate.
EDIBLE TRADITIONS
Prospectors’ Club Christmas parties.
WHAT’S IN SEASON
Local produce growing now.
EDIBLE GARDEN
Grow your own indoor citrus grove.
EAT (DRINK) LOCAL GUIDE
Delicious dining and imbibing.
ADVERTISER DIRECTORY
Support these local businesses.
THE LAST BITE
Turkey talk.
