Grow With Us
as an Advertising Sales Representative
Our local food culture is growing like crazy and we want to grow with it. We are currently looking to expand our team and need all the help we can get!
As a mission-based, quarterly publication that focuses on local and sustainable food, our goal is to educate and encourage the purchase and consumption of locally produced food and beverages. This is not only a fast-growing niche market segment, but a reflection of the ways our region is growing toward a more sustainable future. We can all agree this is a worthy cause—and we need more hands and hearts to join us on this mission.
We are looking for a motivated and qualified Advertising Sales Representative with at least 3 years of outside ad sales experience to join our sales team for print and online. While it is a commission-only position, the commission plan is very generous. Developing new business is a priority! This is a way we can ensure our ability to highlight, stimulate and celebrate new local restaurants and businesses. A successful candidate will need to do the heavy lifting of cold calls and pursuing sales opportunities; and have a proven track record of success. Much like our colleagues and friends who bring goods from farm to table, the right candidate for this position must be able to bring a sale from the initial call to a successful close (and everything beyond and in between).
Here's a description of the kind of person we're looking for:
• at least 3 years of advertising sales experience (a must)
• must live a healthy lifestyle and have a passion for the local food movement
• cold calling experience and solid presentation skills
• must be self-starter and be entrepreneurial in spirit
• the ability to build relationships effectively
• must be able to work independently in a home office
• be computer proficient with a broadband internet connection
• complete reports to update sales management on account activity and emerging new opportunities
• might involve regional travel
Please help us spread the word on Facebook and Twitter, too! Thanks for growing with us.
Reno Street Food is tonight! Reno Street Food will feature Dish Truck, Roundabout Truck, Red Truck, St. Lawerence Pizza, Men Wielding Fire, Java Sushi, Brothers BBQ, Hot and Healthy Crepes (Savory and Sweet), Burger Me, Full Belly Deli and One World Coffee and the Beer Garden by Great Basin Brewery! More trucks and Trailers each week. Trucks that will be coming in will be Mamasake Truck, Tahoe Creamery Truck, Battle Born Truck, Lazy Sundae Truck and more! Great Basin Brewery will be serving wine and beer.
Saint Patrick's Day traditionally is celebrated by drinking green beer, wearing green, pinching people who aren't wearing green, and claiming some kind of Irish heritage for the benefit of kisses and hugs. But from 6 to 9 p.m. on March 17 this year, Art Food & Roots at Café de Thai in Reno brings a refreshing change of pace from clovers and leprechauns. The event offers a chance for community members to celebrate and support urban gardening and education for local youths.
The Skinny on Alternative Beef
Written by Barbara Twitchell
It takes nearly twice as long to raise beef without hormones and the bulking properties of grain. That adds to the rancher’s expense. Be prepared to pay more.
Although the market continues to grow as demand increases, it’s still not readily available in most stores.
Warm Caramelized Apple Tart
LA FERME DELIGHTS THE SENSES.
Written by Sandra Macias
Photos by Chris Stowell
La Ferme draws food aficionados from as far away as New York and from as near as Reno, Lake Tahoe, and Carson City. Its reputation for fine French country-style food budded in Incline Village, its first home in 1992. The buzz didn’t fade when Owner Gilles La Gourge, who is French-Basque, moved it to Genoa six years later.
SHAW FAMILY FARM
Feast in the Field
Written by Amanda Burden • Photos by Jaci Goodman
Guests gathered at the Shaw Family Farm in Truckee on Saturday, Aug. 21, 2010 for a Feast in the Field.
Before dinner, participants walked around the 40-acre property to enjoy the Shaws’ bountiful outdoor gardens and beautiful greenhouse stocked with leafy greens. A large enclosure housed roaming chickens and a coop brimming with fresh eggs. Another enclosure housed two fat pigs, Mr. and Mrs. Bacon, who will be slaughtered this fall. Guests gathered around a large outdoor oven and counter for Northern Sierra wines and freshly baked pizza piled with Barbara Shaw’s basil pesto, Super Sweet 100 tomatoes, and shaved American, Parmesan, Asiago, and Romano cheeses, as well as a pizza of Brie and prosciutto with Nevada’s Hearts of Gold melon and Shaw arugula salad.
Recipes courtesy of Hyatt Regency Lake Tahoe
Photo by Jeff Ross
Hot chocolate, banana liqueur and brandy, with whipped cream
Chocolate liqueur, Irish cream, Grand Marnier,
and coffee, with whipped cream
Hot chocolate with amaretto and coconut rum, with whipped cream
Peppermint schnapps and hot chocolate,
with whipped cream and chocolate
STEVE AND MARCIA LITSINGER
CULTIVATE A WAY OF LIFE.
Written by Mike Colpo
Photo by Mike Okimoto
What Steve and Marcia Litsinger have accomplished in their pursuit of a simple life of thoughtful stewardship defines what many would call the highest level of organic growing. Marcia –– who Steve will tell you is the “brains behind the operation” –– uses bio-intensive (also known as “French-intensive”) growing techniques. Nothing grows around their vegetable patch that doesn’t serve a multi-layered purpose. The produce that supplies their fiercely loyal CSA customers is surrounded by fortifications of beneficials –– lavender, calendula, marigolds, and the like –– all serving to either draw in helpful insects, enrich the soil, complement companion plants, or all of the above. In keeping with their growing style, these beneficials are likely to show up in the regular CSA delivery. They come accompanied by instructions and suggestions for how to use them in everything from salads to homeopathic remedies. It’s been this way since they started doing produce deliveries 10 years ago.
The Litsingers’ approach to farming goes well beyond the food-growing end of the business. Their commitment to self-sufficiency informs everything they do, from the bank of self-installed solar panels behind their home to the natural spring that supplies them with water. Their property is entirely off the grid, and their growing houses are able to supply year-round vegetables in Nevada’s rugged climate without any electricity, making them the only CSA in the region to provide fresh, locally grown produce throughout the year.
“We never set out to become a big farm,” Steve says. “We knew how we wanted to live and we just kept trying things and working on ideas until we got it figured out.”
Indeed, the Litsingers’ friendly, encouraging energy has helped shape their deep connections to Northern Nevada’s community of organic growers. In the 10-plus years since Steve and Marcia officially began their CSA deliveries, they’ve been a part of every major effort to establish a market for locally grown organic produce –– from instructing classes through the River School in Reno to helping establish area farmers’ markets and forming the Great Basin Community Food Co-op (Greatbasinfood.coop). They are among the rare breed of folks who believe that it makes good business sense to show people how to take care of themselves. It’s why one of their regular produce deliveries might include an impromptu inspection of a customer’s fruit tree, or detailed coaching on how to grow the very vegetables that were just delivered.
For details, visit www.greatbasinfood.coop/about-us/farmers/churchill-butte-organics/.