Spring 2012


March, April, May

carnivore-holcomb 
Mike Holcomb, research aid and plant manager, outside Wolf Pack Meats

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I'm not sure if we are going to be able to change anything with Wolf Pack Meats or the university rezoning the parcel. But what (this process) tells me is that there is a huge movement that is willing to come together. It tells me that we can have a viable economy based on raising healthy, local food.
Reno Rancher Wendy Baroli of Grow for Me Sustainable Farm (aka GirlFarm).

 

4 FROM THE EDITOR
9 EDIBLE NOTABLES
Quick local bites
18 EDIBLE EDUCATION
Carson City greenhouse premieres
22 FEEDING HOPE
Food Bank brings solutions to the table.
26 EDIBLE POLITICS
Reviewing Wolf Pack Meats' obstacles.
30 EDIBLE POLITICS
Interpreting local meat chicken rules.
32 EDIBLE EVENTS
Seasonal food-related happenings.
36 EDIBLE POLITICS
Uncovering a food swap fiasco.
40 COVER
Following the local water trail.
WATER WISE
Conversation tips.
ON TAP
Clean water springs from our faucets.
51 MEET THE FARMER
Rise and Shine delivers the goods.
61 CHEF'S TABLE
Campo makes a splash on Reno's riverfront.
60 LIQUID ASSETS
Getting in the mix with spring cocktails.
66 EDIBLE GARDEN
Creating healthy soil with compost.
68 EDIBLE GARDEN
Restaurateurs battle to compost.
70 EDIBLE GARDEN
Composter's wish list.
72 EDIBLE TRADITIONS
Understanding historic waterways.
74 WHAT'S IN SEASON
Ripe and ready bounty.
89 ADVERTISER DIRECTORY
96 THE LAST BITE

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edible Reno-Tahoe Magazine
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Reno, NV 89509
T (775) 746 3299
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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

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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

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