WRITTEN BY KYLE YOUNG

Earth Day is quickly approaching, and edible Reno-Tahoe has the scoop on how Northern Nevadans can celebrate our pale blue dot at three different events.

• North Lake Tahoe–Truckee: April 21
• Reno: April 22
• South Lake Tahoe: April 28

Each event is free to the public, nonprofit and volunteer-run, and open to festival goers of all ages.

Photo courtesy of South Lake Tahoe Earth Day Committee

WRITTEN BY WENDY FIRESTONE 

Where local chefs show off and guests reap the benefits

You could be one of the lucky guests at Big Brothers Big Sisters’ biggest fundraiser of the year, Big Chefs Big Gala. This year’s event will be held on Saturday, April 21 at the Grand Sierra Resort and will feature top culinary talent from Reno, Sparks, and Carson City. Tickets are available at Bbbsnn.org.

Big Chefs Big Gala in the Grand Ballroom at the Grand Sierra Resort. Photo by Tom Snedes

WRITTEN BY CHRISTINA NELLEMANN 

Tips from Sierra Feed and Saddlery.

Many people interested in raising chickens are looking for a way to have fresh eggs available right out their back door. What they may not expect is how quickly they will fall in love with the friendly birds.

“We have a lot of people who come in here wanting their own organic eggs, but quite a few come in looking for new friends,” says Sam Todhunter, an employee with Sierra Feed and Saddlery. “A lot of our older customers do this or families with kids. It’s the children’s duty to take care of them and feed them. A lot of the kids just like to hang out in their chickens’ pen.”

WRITTEN BY ANNIE FLANZRAICH 
PHOTOS COURTESY OF TIM CONZACHI

Reno's biggest and best Mardi Gras party is back, and this year it’s on Saturday night, so you can keep the good times rolling all weekend long.

Weekday blues have you reaching into your snack drawer? You're not alone. I for one have a tendency to get caught up in work, realize too late that I'm ravenous, and reach for the first filling thing I can grab — whether it's cheese and crackers, a cookie, or those little cups of pudding in the back of our fridge.

But with a little bit of planning, you can arm yourself with healthy snacks that will give you more energy and power for your day, without taking a toll on your waistline. Check out our top five healthy snack recipes from around the Reno-Tahoe area.

Our favorite time of year in Amador Wine Country.

WRITTEN BY JACK GORMAN

Photos courtesy of Amador Vintners Association

Winter provides a bit of a lull for those of us in the wine industry. Vines fall into a dormant state, conserving energy and resources for the long winter days. Cellar workers quietly monitor the precious nectar of the gods they put into barrels after last year’s harvest. The air is still and quiet, and many winemakers and grape growers, like their vines, use the time to recharge in preparation for the upcoming growing season.

Amador County grapevines taking a winter break

WRITTEN BY ERIN MEYERING
PHOTOS BY SHAUN HUNTER 

What’s in a good holiday nog? Milk, eggs, vanilla, sugar, spice, everything nice … Oh, and lots of heavy cream.

WRITTEN BY CHRISTINA NELLEMANN 
PHOTOS COURTESY OF HARRY THOMAS AND CHRISTINA NELLEMANN

Autumn at the lake would not be complete without the sights and smells of the popular Lake Tahoe Food and Wine Festival, held each September in the Village at Northstar at Northstar California Resort. The festival features dozens of events including farm-to-Tahoe dinners, cooking demonstrations, stargazing and progressive picnics, cook-offs for both chefs and children, and the much anticipated Grand Tasting & Culinary Competition.

If you're wondering what to do with that last big batch of this season's tomatoes, here's a yummy soup that's easy to make and oh-so-deliciously warm for those cool fall evenings!

Rich and Creamy Tomato Basil Soup

(courtesy of Dani Harris and Jerry Dugan of Red Rock Hounds. Serves 4 to 6)

4 large, meaty tomatoes — peeled, seeded, and diced

4 cups tomato sauce

14 leaves fresh basil

1 cup heavy whipping cream

½ cup butter

Salt and pepper, to taste

Place tomatoes and sauce in stockpot over medium heat. Simmer 30 minutes. Purée tomato mixture along with basil leaves with an immersion blender and return purée to stockpot. Place pot over medium heat, and stir in heavy cream and butter. Season with salt and pepper. Heat, stirring until butter is melted. Do not boil. Garnish with fresh basil.

WRITTEN BY ASHLEY JEPPSON
PHOTOS COURTESY OF NEVADA DEPARTMENT OF AGRICULTURE

Summertime is synonymous with local food here in Reno-Tahoe — or at least it should be. There’s nothing better than biting into a perfectly ripe cherry tomato from Fallon, slicing up a Yerington onion for your gazpacho, topping your sandwich/salad combo with some baby greens … or is there? What if you could meet your farmer and learn about where and how that tomato was grown — right from the grocery store or restaurant menu?