We love Pi(e) 

Monday, March 14 is Pi Day!

Celelebrate by doing baking math and enjoying PIE!

Written by Erin Meyering

Pi is a mathematical constant, and represents the ratio of a circle's circumference to its diameter, approximated as 3.14. Pie, on the other hand, is a delicious dessert. Although I acknowledge pi, what I really want is pie. There is some math and number awareness in measuring ingredients when baking afterall. 

Are you a lover of pie with a perfect lattice top and flaky crust like I am? I appreciate taking spring and summer's bounty of fresh fruit, baking it, and transforming it into a delectable dessert. There's a song that says, "if heaven were a pie, it would be cherry." I must agree wholeheartedly. Nothing beats homemade cherry pie to commemorate the start of warmer days.

Blast From the Past

We're revisiting some of our favorite spring stories

Written by Erin Meyering

Spring is nearly here... the season and our new issue, which hits stands in early March. To prepare, we're taking a stroll down memory lane to share some of our favorite spring stories from previous years. 

Hard-working women impact the local and global food scene

Written by Erin Meyering

We're counting down the days until March, which is Women's History Month. One can argue whether or not women have always been an intergral part of farm/ranch life, but now there is no denying that they are now major players in local food production. According to the United States Department of Agirculture, the number of U.S. farmers operated by women over has tripled in the past 30 years. And did you know, on average, women currently represent 43 percent of the world's agricultural labor force and 47 percent of the global fisheries labor force (according to the U.N. Food and Agriculture Organization)?

Wine And Dine

Northstar's Mountain Table Dinner offers food to remember, even for a vegetarian 

By Erin Meyering

Seasonally, Northstar hosts a coursed dinner series at Zephyr Lodge, a grand cabin overlooking the Sierra skyline at the top of the mountain. Each dinner offers a carefully crafted menu, paired with selections from elite wineries. 

Warm or Cool Weather, Enjoy "Cinnful" Cookies

Heidi Gansert, local entrepreneur, chief of staff, and triathlete shares her delicious cookie recipe!

Written by Erin Meyering

Read Gansert's incredible story here. She's done a lot in our local community, in business and in government. She's even run the Boston Marathon four times. After you read her story, make her cinnamon cookies, perfect for a movie night inside away from the cold, or even an upcoming spring barbecue or party. You won't be sorry. 

Going Green

Here's Campo's kale salad recipe — the best salad you'll ever have!

Written by Erin Meyering

Hometown Health, Renown Hospital's healthy living group, was able to get chef Mark Estee's unbelievably delicious kale salad recipe. And boy, aren't we thankful? I'm sure you've heard, kale is a superfood! To read about kale's major health benefits, visit Well-Being Secrets here. 

We Scream for Ice Cream — Even In Winter

Have you ever considered making ice cream with fresh snow?

Written by Erin Meyering

It's anywhere between 15 and 45 degrees F. We know you may not be reaching for the frozen sweet treats yet, but we have an idea that may make you reconsider. We've found a recipe for making ice cream with fresh snow. We're serious. It's easy, it's a little weird, but it's absolutely delicious. 

Local caramel sauce versatile and perfect for Valentine’s Day

Written by Erin Meyering

In our first-ever issue dedicated entirely to drinks, we created a list of drinkable Valentine’s Day gifts that are sure to wow your loved ones’ tastebuds. 

One of those gifts is Cathy Thorne’s homemade caramel sauce, a recipe handed down from her great-grandmother. 

CAMP N' COOK

Satisfying recipes easily made outdoors, in a trailer, or an RV

As the weather warms up and camping season is near, we unpack our gear — ready for adventure, ready for smores, and ready for savory comfort food. All of the recipes below are tailored to be made outdoors, or in a trailer/RV, with few ingredients. 

Truckee River's water finally allocated under new regulations 

Written by Erin Meyering

The recent settlement will reserve more water for times of drought, helping area farmers and ranchers.