See what 6,300 feet elevation can do for your soul at Granlibakken Tahoe.


WRITTEN BY ANNORA MCGARRY
PHOTOS COURTESY OF GRANLIBAKKEN TAHOE

Full Weekend of Events just $240

Imagine a soulful weekend reconnecting with nature, invigorating yourself with daily yoga sessions, and enjoying music and meditation in abundance. Surrounded by the majestic yet peaceful scenery of North Lake Tahoe, reset and relax before a busy summer season.

Just imagine if you could immerse yourself in this soulful retreat for just $240!

Well, now you can. That’s right—the full weekend of events for the Restorative Arts and Yoga Festival, or RAY, can be had for just $240 per person. This rate includes 12 workshops over three days, taught by local Tahoe yoga instructors, healers, and wellness experts, as well as meals and social hours. 

Sunrise Yoga

Start each day of RAY with a refreshing Sunrise Yoga and Meditation class.

Read more: Inaugural Restorative Arts and Yoga Festival in Tahoe

BY JESSICA SANTINA

It’s a brand-new year at edible Sacramento, and we’ve got plenty of tasty news to share! In fact, there’s lots of new stuff happening here—first, this new blog and website! Welcome!

We’ve been the Greater Sacramento area’s go-to resource for all things local food and drink for 14 years running, and that’s already an impressive record. But things are about to go big around here. The folks over at edible Reno-Tahoe, one of the most successful Edible Communities in the country, have taken us under their wing!

 

Edible Gals 440 usedlastyearbutitscute th

 

Read more: Edible Sacramento is Making a Fresh Start!

BY AMBER K. STOTT / ILLUSTRATIONS: LILY THERENS

food trends 1

The new year in America's Farm-to-Fork Capital brings a host of new local novelties in food. Whether it's restaurant menus or farm crops or a homemade dinner with friends, Sacramento cuisine is constantly evolving. If you're looking for what's new in our area this upcoming year, you'll find that some of the following dishes and ingredients are popping up often—and trending.

Read more: Spotted Around Town: New Food Trends for 2016

BY AMANDA HAWKINS

I bought a pound of Arkansas Black

back in November—impossibly

hard, a little bitter, tart as tart apples can be,

the indentation leading to the stem

shallow, as if the apple had strained

away from the branch or the tree

itself had held the fruit at arm's length.

Read more: Cold Storage - A Poem

BY PAMELA KAN-RICE

A wisp of white steam begins to spew from the vent in the lid of the pressure canner. After 10 minutes of watching the continuous stream of steam rise, volunteer Julia Jarvis announces to the Sacramento UC Master Food Preserver class that it is time to place the gauge on the canner. Once pressure is achieved, a timer is set for 25 minutes—the time the recipe requires for pressure canning chicken broth.

With the cool winter weather upon us, we tend to crave hearty soups and stews with a slice of crusty bread to enjoy on brisk evenings. You can make a large batch of soup and save some for later. And, if you start to long for the flavors and colors of summer, preserved local produce such as sweet corn can help bridge the gap until summer comes around again.

Read more: UC Master Food Preserver Program Extends Summer Harvest for Year-Round Eating

BY ANN M. EVANS

Organized gardeners know that winter is the time to clean, sterilize, oil, sharpen and restore your hand-powered garden tools so they will be ready for use come spring. Sharp tools make the job easier, clean tools reduce disease infestation and proper storage increases longevity. If you yearn to be more organized come springtime, read on.

I keep a five-gallon bucket filled with coarse sand by the door inside the shed. I dip shovels and spades in the sand throughout the year to remove clods of dirt. Even so, by January, the shed is a mess and my tools need care.

After clearing and out and cleaning the shed so I can see what I have, I put back whatever is useful for next year, minus the tools. I recommend cleaning the long-handled tools first. If they are really dirty, wash them in water and rub them dry with a chamois. Scrub down any rough parts on the metal with steel wool and use a cloth dipped in vegetable oil to further clean the metal. Sand the tool handle with medium-grade sandpaper. Then, with a cloth, rub boiled linseed oil into the exposed wood grain.

Remove this rag from the tool shed when you are finished, as it may combust. Spread the rag out to dry on concrete. Once it is completely dry, throw it away.

To sharpen shovels and hoes, use an eight- or 10-inch mill file to file from the side that maintains the most contact with the ground. On the shovel, that is the backside. File toward the front side. As you face the hoe, file from the backside toward you. Store the sharpened tools back in the shed.

Short-handled tools—saws, pruners, loppers and trowels—also get cleaned, but not in water. Use a rag dipped in vegetable oil. If there is a bit of rust that won't clean off, use steel wool or 250 grit sandpaper or, failing that, naval jelly, a rust dissolver which can be purchased at a hardware store. Rub it on the rusted iron or steel part, let it sit for 5-10 minutes, then wipe off the naval jelly with a cloth.

I sharpen bladed tools inside at the kitchen table covered with newspaper. To sharpen the blades, use files, whetstones or a carbide blade. Wear protective eyewear and gloves. Always sharpen a tool with motions away from yourself. If sap is present on blades, start with a spray disinfectant foaming bathroom cleaner product, and then scrape off any material with a paint scraper or sharp chisel.

To get into the tight areas on hand-held pruners, use a 4-inch Diafold® diamond flat file. Working at a 20° to 25° angle, apply light, even strokes, going from the tip to the base on the forward stroke with even pressure. The blade will gradually become shiny. For hand-held pruners and loppers, sharpen one blade only; this is called the bevel. When sharp, put some "3-in-1" oil on the hinge of the pruner and work it into the tool.

After cleaning, put the short-handled tools back in the shed, or a place where they will stay dry and rust free throughout the winter. I hang my long-handled tools and loppers on nails. Small trowels go together in a box with the dibbers. Hand pruners go together with knives and small pruning saws.

When the garden shed and tools are clean, I pore over my old Smith & Hawken tome, The Tool Book, by William Bryant Logan (Workman Publishing, 1997.) The text and illustrations of every kind of garden tool intrigue me and often inspire me to select a new tool for the coming year. The book has a small section on cleaning tools, as do most University Extension Master Gardener program publications. Ask your local garden center if they offer tool and knife sharpening as a paid service if you don't want to do this yourself— though proper care and storage of tools is a satisfying winter weekend activity.

BY COLIN GOULDING / PHOTOGRAPHY BY ANDREA THOMPSON

a cut above 1

When you walk into V. Miller Meats, the first thing you'll see is an impeccable case full of beautifully cut lamb shanks, freshly made sausage and oxtail the size of kabocha squash. Your first thought probably won't have anything to do with a breakfast in Brooklyn, but that is how the only whole-animal butcher shop in Sacramento began.

It was the ever-inspiring, smoky magic of bacon that started Eric Veldman Miller on his journey toward opening a butcher shop. And a common ethos of transparency in food production brought him together with Matt Azevedo, a magician of sausage, salumi and charcuterie. The duo worked for two years to realize the November opening of their shop in East Sacramento.

Read more: A Cut Above the Herd: Whole-Animal Butcher Shop Opens in East Sac

BY MIMI GIBOIN / PHOTOGRAPHY BY MIMI GIBOIN

cognac vineyard

One of my first memories of childhood summers in France is playing tag down long rows of grapes in my Uncle Francois' vineyard. Often I'd stumble on large hard clumps of soil. Later I'd learn that those sun-dried chunks are gypsum clay, and are unique to the Cognac region. My cousins and I would roam the 25 acres at our family's property, L'Hermitage, and build forts under the vines of the Ugni Blanc, the most commonly used grape for Cognac brandy.

Read more: Childhood in Cognac

Jim Mills: Manifesting the Farm-to-Fork Goal

BY ANN M. EVANS / PHOTOGRAPHY BY DEBBIE CUNNINGHAM

mills and rohr

Beyond the policy makers who support rural-urban connectivity, such as Sacramento's Farm-to-Fork Capital marketing campaign, are practitioners who actually manifest the goal. Political leadership can create a framework for economic development, resource conservation and public health, but a thriving local restaurant and farm culture needs people like Jim Mills, a sales representative for Sacramento Produce Express and autodidact who learned the food business on the job. Mills connects chefs with farmers.

Read more: Jim Mills: Manifesting the Farm-to-Fork Goal

BY FRANK DOMPE

After four years of operation on 19th Street in midtown Sacramento, Preservation & Co. was burglarized in May. The list of items taken included cash, the register and electronics, as well as a few jars of the company's wares. They came for the valuables, and that included some of the good stuff: what was on the shelves.

If mere imitation is a form of flattery, larceny must be a higher form of underhanded praise. Preservation's founder Jason Poole reflected on the bumpy road to such recognition during a visit on November 14—National Pickle Day.

Read more: Time in a Bottle: Summer's Bounty Gets a Year-Long Life at Preservation & Co.

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