Thursday, April 17, 2014

FALL
September, October, November

basque-cover
Photo by Jaci Goodman

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Basque food across Northern Nevada is synonymous with everything we love about this state. All of my favorite memories of Basque restaurants revolve around two events: hunting trips and family vacations. We want to follow the food tradition of old Northern Nevada boardinghouses –– no frills and delicious, hearty meals that evoke a sense of community and togetherness.
Brian Elcano, co-owner of Louis’ Basque Corner in Reno

 

4 FROM THE EDITOR
7 EDIBLE NOTABLES
Quick local bites.
17 EDIBLE EVENTS
Seasonal food-related happenings.
20 FEELING THE STING
Uncovering the honeybee mystery.
22 THE SWEET LIFE
Honey harvesters share their labors.
24 FIELD AND STREAM
Bird hunters relish the season
28 FALCON FEVER
A noble sport, lifestyle, and feast.
34 LIQUID ASSETS
Creating your own craft beer.
38 LIQUID ASSETS
Micro-malster plays with flavor and kick.
40 LIQUID ASSETS
The Brew Crew gathers enthusiasts.
44 MEET THE FARMER
GirlFarm embraces farming with a passion.
48 CHEF'S TABLE
Cooking from the heart at Dish Cafe.
52 COVER
Rounding up Reno-Tahoe's Basque food tales.
54 A TASTE OF SPAIN
Villa Basque Deli creates chorizo.
58 EDIBLE TRADITIONS
Tracking changes in Basque food history.
60 PICK YOUR OWN
Fall's bounty right at your fingertips.
62 EDIBLE GARDEN
Time to harvest, plant, tend, and feast.
64 EDIBLE REFLECTIONS
A Thanksgiving meal's evolution.
68 GIVING THANKS
A tradition 30 years in the making.
72 WHATS IN SEASON
Ripe and ready bounty.
75 EAT LOCAL GUIDE
88 ADVERTISER DIRECTORY
96 THE LAST BITE

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