Spring Issue 2015

cover-spine-sp15Spring 2015

Read Now

Eat Local Guide

Looking for a place to dine out or wet your whistle? Our eat local guide will help you find the perfect meal and keep it local. The guide features restaurants, farmers, wine shops and many businesses you wouldn't expect to find just around the corner.
Eat Local Guide

Farmers' Markets

In the Reno-Tahoe region we have an abundance of seasonal farmers' markets where you can find fresh veggies, fruits, and even meats and baked goods. Check out our local farmers' market guide by clicking below!
Farmers' Market Guide

Celebrating the Local Food Culture, Season by Season

Feature

Healthy Workplaces

Several Reno-Tahoe businesses offer employees nutritious choices.

Read more →

Chef's Table

Green Minded

Sustainable seafood reigns at Mamasake.

Read more →

Edible Garden

Living With Drought

Reno-Tahoe farmers and gardeners learn to adapt with less water.

Read more →

Cookscover-200

GET YOUR APPETITES READY!

We are pleased to announce  edible Reno-Tahoe Cooks! This annual edition offers everything for the home cook, including helpful cooking tips and tricks, enticing and healthy recipes, the hottest cooking essentials, wine and cocktail advice, and profiles on Reno-Tahoe chefs and personalities. Click the cover photo on the left to open our digital flip-book edition.

The special issue publishes in July. For details, call 775-746-3299.

subscription-page-winter-14a

EdibleSpringPartyAd2

Subscribe Online

Giftcard message

Digital Edition

cover-spine-sp15

Click here to open the Edible Reno-Tahoe digital edition flip book, also compatible on iPhone and iPad. Click here to open the mobile version. Click here to view our archive of past digital editions.

Get Our E-Newsletter

Get our e-Newsletter!

LATEST RECIPES

(view all)
Shrimp Provencal
Posted on March 01, 2015
Shrimp Provençal(courtesy of Sierra Gold Seafood in Sparks, also featured on Sierragoldseafood.com. Serves 3, "or 2 with big appetites!" co-owner Cindy Crowell says.)2 tablespoons olive oil1 pound (1 ..
Asian Braised Shortribs
Posted on March 01, 2015
Asian Braised Shortribs (courtesy of Laura Rowland, Reno Patagonia head chef. Serves 4 to 6) 5 pounds Korean-style short ribs (beef chuck flanken, cut ½ inch thick across bones; about 20 pieces) ..
Lost City Farm Kale and Quinoa Salad
Posted on March 01, 2015
Lost City Farm Kale and Quinoa Salad (courtesy of Lyndsey Langsdale and Toni Ortega. Serves 4) "During farm season, we had a family dinner almost every Wednesday night after the big harvest farm sta ..

FACEBOOK STREAM

CONTACT DETAILS

edible Reno-Tahoe Magazine
316 California Ave, No. 258
Reno, NV 89509
T (775) 746 3299
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

OUR READERS SAY...

I wanted to send you a quick note after reading the latest issue of your magazine because I thought it was fabulous! I loved the well-written content, the beautiful layout, fun infographics/illustrations, balance of ads to editorial and paper selection. It's not often I thumb through an entire mag but this one I read cover to cover. Bravo on a beautiful magazine!

– L Hogan

OUR READERS SAY...

I just wanted to drop a short note to let you know how much I've loved discovering your magazine! Having been an art director for trade publications for nearly 15 years, I have a pretty critical eye for print media and yours is really great. The photography is engaging and I think you really pull the reader into every subject you cover. I found myself interested in articles I normally wouldn't be, and I think that says a lot for your design and format.
– Kippy Spilker

OUR READERS SAY...

The winter issue is beautiful...so many good things to eat!
– Marnie McArthur

OUR READERS SAY...

I am so impressed with the spring issue of edible! There are so many great resources and articles in this edition. It always kicks a** but you gals continue to ramp it up to the next level! Thank you for highlighting women in ag and working with the food co-op, too! So, after you dropped off the magazine, they were all gone in about two hours.
– Nicole Sallaberry

Valerie Marquis

I was at Nothing To It the evening you were talking about the launch of this new read. I thought, 'a fresh, forward publication for Reno. Sounds appealing.' When it arrived, I fell in love. The pages were crisp with the new food mindset, chock full of inspiration to eat and shop locally.
– Valerie Marquis

OUR READERS SAY...

CONGRATS on your year plus in business! Edible Reno-Tahoe is such a great addition to the growing foodie scene. I love your magazine!
– Nicole Cheslock

OUR READERS SAY...

Picked up a copy of edible Reno-Tahoe at the Brooklyn Museum Egyptian Art event at the Nevada Art Museum ... love the mag, keep up the great job!
– R. Keith Rugg

OUR READERS SAY...

I just picked up the latest edition at Whole Foods. Wow! You have done an amazing job. I am going to hang onto this magazine and consult it frequently. I imagine my copy will be dog-eared and tattered by the time your next edition comes out. You have a real dynamic going and I hope to see the magazine for years to come. I can't wait to tell my friends and family about it.
– Yvonne Reese

OUR READERS SAY...

Your magazine just keeps getting better and better! Loved this issue! My 12-year-old son picked it up and was fascinated by the solar cookers. He wants to build one.
– Mark Kattleman

OUR READERS SAY...

Our company made a commitment a year ago to advertise in edible Reno-Tahoe magazine to reach our target market of home gardeners and those who appreciate knowing how to produce their own food using quality gardening ingredients. With their help, we have grown our commitment to eight other Edible communities in the Western states.
– Mike McLain, Kellogg Garden Products

Scroll to Top