• N. Nevada meal kits offer local veggies, meats and more

    N. Nevada meal kits offer local veggies, meats and more

    By Johnathan L. Wright, Reno Gazette-Journal It all began with a box gone astray. The shipment hailed from Blue Apron, one of the meal kit purveyors emerging in recent years to harness millennials’ inclination for good food and online commerce to their disinclination to shop for and make nightly dinners from scratch. Christie Casey-Braun opened […]

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  • Mountain Brews bringing small batch beer to Tahoe

    Mountain Brews bringing small batch beer to Tahoe

    By Kathryn Reed Subtle, powerful, full bodied, visually appealing – and, well, delicious. And that, after all, is what really matters – the taste. Lake Tahoe Mountain Brews, better known just as Mountain Brews, is the latest brewery to open in South Lake Tahoe. “We can’t do quantity, so we are focusing on quality,” brewmaster […]

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  • Lowly mushroom is becoming a nutritional star

    Lowly mushroom is becoming a nutritional star

    By Robert Beelman, The Conversation Mushrooms are often considered only for their culinary use because they are packed with flavor-enhancers and have gourmet appeal. That is probably why they are the second most popular pizza topping next to pepperoni. In the past, food scientists like me often praised mushrooms as healthy because of what they […]

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  • Alcohol sales to be allowed at Lakeview Commons

    Alcohol sales to be allowed at Lakeview Commons

    By Kathryn Reed Alcohol will be allowed on a regular basis at Lakeview Commons starting in May. This is a big departure from South Lake Tahoe’s rules that have been on the books for years that banned alcohol sales or consumption at city parks except under special occasions, like the Thursday Live at Lakeview events. […]

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  • Rebel farmers create new food label

    Rebel farmers create new food label

    By Lisa Rathke, AP THETFORD, Vt. — Was your tomato grown in dirt or water? Organic shoppers might notice additional labels this summer that will give them the answer — and tell them whether their choices align with what a rebellious group of farmers and scientists deem the true spirit of the organic movement. About […]

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  • The future of craft beer in Northern Nevada

    The future of craft beer in Northern Nevada

    By Mike Higdon, Reno Gazette-Journal For almost a decade, beer geeks have asked, “Is Reno oversaturated with beer, yet?” and the answer has been a resounding “Maybe? Surely some breweries will close as the competition stiffens.”  Yet, no brewery has closed due to lack of business. More continue to open, expand their offerings and distribute out […]

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  • Study: 70% of produce in U.S. contain pesticide residue

    Study: 70% of produce in U.S. contain pesticide residue

    By Amel Ahmed, KQED-TV Even after being carefully washed or peeled, nearly 70 percent of fruit and vegetables sold in the U.S. contained pesticide residues, according to a review of recent tests conducted by the Department of Agriculture. “It is vitally important that everyone eats plenty of produce, but it is also wise to avoid dietary […]

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  • California winemakers have eye on China’s tariffs

    California winemakers have eye on China’s tariffs

    By Julian M. Alston, Daniel Sumner and Olena Sambucci, The Conversation California’s vintners and grape growers are among the latest potential victims in the escalating trade spat between the U.S. and China. Responding to U.S. plans to impose import duties on goods from China, the Chinese Ministry of Commerce reciprocated by introducing new tariffs on […]

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  • K’s Kitchen: Black Bean, Veggie, Quinoa Medley

    K’s Kitchen: Black Bean, Veggie, Quinoa Medley

    By Kathryn Reed It’s good to be flexible in the kitchen. Sometimes I just start throwing things in a pan and am pleasantly surprised. Such is the case with this recipe. One of the great things about quinoa is that it is a fabulous source for protein. It can easily be substituted for rice, which […]

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  • K’s Kitchen: Mushrooms and asparagus

    K’s Kitchen: Mushrooms and asparagus

    By Kathryn Reed Mushrooms – I could eat them every day, for every meal. Asparagus – one of the best vegetables to buy right now. Combine them, and, well, it’s a party for the palate. This dish has lots of versatility. It can be served hot, at room temperature, as a salad, as a side […]

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