By Eleanor Goldberg, Huffington Post A single restaurant in the U.S. wastes about 100,000 pounds of food a year, according to the Green Restaurant Association, making them auspicious donors for hunger relief groups. But many restaurants are reluctant to give away their edible leftovers, citing fears of getting sued. But they shouldn’t be so worried about backlash, […]
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A workshop in Tahoe City will focus on Tahoe’s native herbal and edible plants. The Sierra is home to many plants that are delicious and beneficial to one’s health. People will be taught which native plants are easily grown in the Tahoe garden and can provide homegrown teas for the kitchen. Bring containers or bags to take […]
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By Kathryn Reed I’m lazy when it comes to making pizza. I never make my own dough and I want as few ingredients as possible, but lots of flavor. A homemade crust is going to make any pizza taste better. This is one of those occasions where my time is more important. The tomatoes, squash, […]
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By Kathryn Reed STATELINE – The beauty of the bottomless bloody Mary bar at Fire Break inside Hard Rock Lake Tahoe is that if you don’t like the first one, the second can be totally different. And if the first was delicious, go make another one. The Stateline eatery recently started the bottomless mimosa and […]
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By Amy Graff, San Francisco Chronicle Let’s face it. Bay Area residents rarely zip up to Tahoe. Most of the time, we inch and crawl through traffic that moves at the rate of molasses. Food stops are a must on most weekend trips between the Bay Area and Tahoe (unless your boss lets you get […]
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By Kathryn Reed It seems like I can live off salads for most of the summer. This particular one I keep making over and over. The greens and beets are available at farmers’ markets. I have been using a mixed blend that is available at the Tuesday market in South Lake Tahoe. Using arugula or […]
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By Sabrina Tavernise, New York Times Salt can lurk in surprising places. Consider bread. One slice of Arnold Specialty Brick Oven Premium white bread has more sodium (160 milligrams) than about 20 Utz Kettle Classic Original potato chips (120 milligrams). The average American adult, who consumes 3,400 milligrams of sodium a day — more than […]
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By Mark Glover, Sacramento Bee Back in 2007, the nation was sliding into recession and a seismic shift was occurring in the beer-distribution business. Big-name brewers that once depended on a wide network of relatively small, local distributors were shifting gears and turning to so-called mega-distributors who could handle millions of cases of beer on […]
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By Kathryn Reed Chives are rarely the star of any dish. However, I have so many of them growing in my herb garden I needed to start finding something to do with them other than chopping them into salads and seemingly every other dish. The concoction below would be great on veggies other than mushrooms. […]
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By Chris Macia, Sacramento Bee The sheer amount of sipping makes it look like a bacchanal of the highest order. We’re talking 2,854 wines from from than 750 California producers, a veritable ocean of fermented grape juice. But for the 55 judges at the 2016 California State Fair Commercial Wine Competition, evaluating all these wines […]
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