By Kathryn Reed With the change in seasons, so comes the change in what I’m cooking. The cooler temps make me want to whip up foods that are more comforting. Below is a recipe I don’t make often, but I don’t know why. And it’s one that is good for guests. It is from the […]
Read more
By Jenn Harris, Los Angeles Times With Cronuts, ramen burgers and calorie-laden mash-ups dominating our current food culture, it should come as no surprise that as a country we’re not scoring high marks for healthy diets. According to the Center for Science in the Public Interest’s new American diet report card, we’re barely passing. The […]
Read more
By Kathryn Reed Some of the best cookbooks are ones that practically read like a novel because they tell stories that weave food into our everyday lives. Others offer so many tips that they eliminate the need for some other “how to” books. Some are compilations and not just the recipes of one chef. “Favorite […]
Read more
The second annual Nevada Craft Brewers Festival is Oct. 5 from 3-7pm at Wingfield Park near the Truckee River in downtown Reno. Fifteen breweries across the state will pour two to four beers and ales. Brewers from both ends of the state will compete against each other. The $25 tickets may be purchased at Great […]
Read more
By Kathryn Reed Sue scored us a huge bag of homegrown tomatoes. The weather forecast was for overnight lows in the 30s. I knew those tomatoes would soon be soup. In March 2008 we took a soup class taught by Steve Fernald at Lake Tahoe Community College. The following recipe is my favorite one from […]
Read more
By Leslie Josephs and Neena Rai Consumers from California to Switzerland are developing a taste for dark chocolate, taking a bite out of global cocoa supplies and driving up candy prices in both high-end boutiques and mass-market drugstores. The cost of one kilogram of chocolate in the U.S. is expected to hit a record $12.25 […]
Read more
With people choosing to grow more of their own food, they are also doing their own canning. And, “pressure-canning,” using a pressure canner, is becoming increasing popular. However, in order to ensure food safety and prevent botulism, those using this canning method should have their pressure canners inspected each year, including having the canners’ dial […]
Read more
By Kathryn Reed Anyone who has tried to grow produce in the Lake Tahoe Basin has at least one story of failure to tell. But if gardening advocates have their way, more positive stories are about to be told. “The whole purpose is to teach how to grow in an alpine environment,” Gerri Grego told […]
Read more
By Mary MacVean, Los Angeles Times Ted Labuza ate sour cream on Tuesday that was two weeks past its due date. And lived to tell the tale. Dana Gunders went to the market and found fat-free milk in quarts that had no date label; the half-gallon had a “sell-by” date, and another container from a […]
Read more
Today is World Alzheimer’s Day. Studies continue to show a healthy diet and exercise can reduce the risk for Alzheimer’s, in some cases by more than 50 percent. Blueberries, a top brain food, are rich in anthocyanins and shown to improve learning and recall in studies at the University of Cincinnati. Clinical researcher Neal Barnard […]
Read more