Celebrating the Local Food Culture, Season by Season


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Latest Issue

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Drinks 2018

Read the latest issue of edible Reno-Tahoe

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From the Blog

Behind The Cellar Door

A Look Behind the Cellar Door

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.

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Let's Cook and Shake!

Browse our extensive online recipe book.

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Wedding Guide

Our favorite vendors will make your wedding experience timeless and flawless.

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Farmers' Market Guide

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Support Local Farmers

Visit edible Reno-Tahoe Farmers' Market Guide! to discover the area's markets where you can purchase from local producers, too!

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Meet the Farmer

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A Taste of History

Restoring local heritage apple groves.

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Sarsaparilla Bitters

(Makes about 8 ounces)

Combine in glass jar:

1 cup vodka

1 teaspoon sassafras root bark

2 teaspoons sarsaparilla root bark

1 teaspoon wintergreen leaf

½ teaspoon licorice root

1 whole star anise

1 teaspoon crushed ginger

1 sprig spearmint

2 teaspoons mild molasses

¼ vanilla bean

Steep 10 to 12 days, strain, and filter.


2 ounces simple syrup, or 1 tablespoon agave syrup, or 1 ounce Grade B maple syrup.