Ed Ferencik’s Rib Rub
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Jenny’s Fish Tacos
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Sweet Potato Mash with Bacon and Jalapeños
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Gnocchi alla Sorrentina
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The Cooking Clock
Brian Duggan loves the French concept of mise en place, as it applies to preparing every ingredient and carefully planning a meal in the kitchen, but also at work. In both cases, he’s always looking to the future. He calls it a “preparation mindset.”
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Short-Order Dad
Steven (better known as Steve) Silva compares himself to a short-order cook when he’s making dinner for four children, ages 4 to 10, and his wife, Katie, director of digital marketing and communications at the Peppermill Resort Hotel in Reno.
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Get Jerkin’
Jerky makes an excellent snack for outdoor activities or even during the 3 p.m. slump at work, when a candy bar won’t cut the post-lunch munchies. And, according to Austin Pollard, a social work professional in Reno, it is easy to make, which saves money compared to buying bags of jerky at the store, connects you to the origin of your food, and provides opportunities for customization.
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Free Range Ranchers
On a sunbathed hillside overlooking Spanish Springs, children roam free on Kool Kids Ranch — free to chase chickens, milk goats, and feed miniature cows. Owners Cheryl and Kenny Wright teach nine school-aged children (including their own) how to work a small livestock production ranch, and it all started because of the pandemic.
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Low-Hanging Fruit
Six years ago, Karen Nichols and her husband, Louie Adame, were looking for a new place to live. They had no idea, as they drove to Fallon to see a house, that they would end up owning an orchard two months later.
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Fresh Favorite
Jenny Angius believes in food — as medicine, as a tool for learning, and as a way to bring people together.
