By Kathryn Reed South Lake Tahoe planners this month approved the change in operation permit as well as issued the building permit for the old Ace Hardware store near the Y to be turned into a brewery. “The proposal includes a mill and grain storage room, two ADA accessible restrooms, office space, a cold box, […]
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By Blair Anthony Robertson, Sacramento Bee The surge in popularity of fermented foods in recent years – eating them, creating them at home, exploring different cultures and cuisines – is based largely on the idea that this stuff can be really good for you. In today’s filtered, purified, sanitized, antibacterial world, you might think avoiding […]
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By Kathryn Reed When people ask for copies of the recipe you know it’s a keeper. Before Thanksgiving my friend Ellie shared her family cranberry recipe with me. But it wasn’t until the weekend before last that I made it for some friends. Oh, my, it’s super delicious. It’s good as a side. I also ate […]
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By Thomas Mulier, Bloomberg Nestle SA says it found a way to reduce the amount of sugar in chocolate by as much as 40 percent, a discovery that may give the KitKat maker an edge as food producers face increasing pressure from governments, health advocates and shoppers to make products healthier. The world’s largest food […]
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By Elin McCoy, Bloomberg The Kingston, Ontario, town crier, in fur-trimmed tricorn hat and bright red coat, rang a brass bell and shouted “Hear ye, hear ye” as the lead-in to my most surprising tasting this year: “The Judgement of Kingston.” The blind competition last month pitted such top California Chardonnays as Chateau Montelena against […]
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By Debbie Arrington, Sacramento Bee Mushrooms can grow on you. For mushroom farmers and nutritionists, that’s a good thing. According to experts, demand for the tasty fungi keeps, well, mushrooming as consumers discover more varieties to try in different ways. Demand peaks during November, prompted in part by mushroom stuffing and other holiday favorites. But […]
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By Natalie Jacewicz, NPR Kale is getting a makeover, and the very essence of kaliness may hang in the balance. To develop a new variety of kale tailored to American palates, horticulture professor Philip Griffiths of Cornell University College of Agriculture and Life Science and graduate student Hannah Swegarden are soliciting consumers’ kale reflections […]
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By Kathryn Reed I never get tired of either roasting vegetable or barbecuing them. I will admit, though, I am definitely a fair weather barbecuer. This time of year there are wonderful root vegetables to cook with. They seem heartier than summer veggies. It doesn’t matter how you cook the veggies, this dip will add […]
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By Associated Press The Nevada Agriculture Department has been awarded a federal grant worth nearly $2 million to help promote food safety on farms and ranches throughout the state. The U.S. Food and Drug Administration and Health Human Services is making the money available over five years to help farmers comply with produce safety guidelines. […]
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By Kathryn Reed Protein is something everyone needs. As a vegetarian, there are times when I need to seek it out. This is because there are so many dishes I make that have little to no protein. Tofu often gets a bad rap because it can be mushy and bland. It’s like a lot of food […]
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