THIS IS AN ARCHIVE OF LAKE TAHOE NEWS, WHICH WAS OPERATIONAL FROM 2009-2018. IT IS FREELY AVAILABLE FOR RESEARCH. THE WEBSITE IS NO LONGER UPDATED WITH NEW ARTICLES.
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  • White House meal rewards kids for eating their veggies

    White House meal rewards kids for eating their veggies

    By April Fulton, NPR No one said it would be easy to sell kids on quinoa and kale, but an invitation to the White House’s first Kids State Dinner today, complete with fresh fruit topiaries and balloon animals, turned out to be just the ticket for some. The dinner – really, a luncheon — was […]

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  • Jet pack launches new beverage at Lake Tahoe

    Jet pack launches new beverage at Lake Tahoe

    By Chris Buckley, KOLO-TV SAND HARBOR — Beachgoers at Lake Tahoe’s Sand Harbor got quite a surprise Friday afternoon. It was part of a new business venture that’s making appearances all over the west coast. A water-powered jet pack that has been hitting oceans, lakes and rivers to promote a new drink called Air is […]

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  • Unconventional ice cream flavors all the rage

    Unconventional ice cream flavors all the rage

    By Josh Sanburn, Time Vanilla is still by far the most popular ice cream flavor in America. That’s a testament not only to its use in sundaes and on pies but also to its ability to compete with the 32 bazillion other flavors that are vying for our attention. Partly as a response to the […]

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  • Passport to Dining in Kings Beach

    Passport to Dining in Kings Beach

    North Lake Tahoe’s most affordable, all-you-can-eat/drink event, Passport to Dining, will take place Oct. 4. It features food and beverage samples from more than 25 restaurants, breweries, and wineries, pluse live music, a raffle and auction. The event is from 6-9pm at the North Tahoe Event Center in Kings Beach (8318 N. Lake Blvd.). Tickets […]

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  • Veggie sausage a reason to stay at Haven Cottage

    Veggie sausage a reason to stay at Haven Cottage

    By Kathryn Reed AMBLESIDE, England – I have long said I don’t like sausage. Didn’t even like it when I ate meat. And I’m not one of those vegetarians who likes the flavor of fake meat products found in the frozen food section (except for burgers). Then I went to Haven Cottage and my sausage […]

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  • K’s Kitchen: Simple tips for dealing with summer’s harvest

    K’s Kitchen: Simple tips for dealing with summer’s harvest

    By Kathryn Reed Beets keep arriving in the harvest basket. Luckily this past week’s came with some suggestions with what to do with them. But what surprised me is the folks at the Natural Trading Co. said the greens should not be thrown away. “A quick sauté of beet greens provides a delicious dish that […]

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  • Fuzzy thin skin makes peaches super seasonal

    Fuzzy thin skin makes peaches super seasonal

    By Jessica Stoller-Conrad, NPR If lately you’ve noticed the farmers’ market flooded with signs that say “donut,” “cling,” “whiteflesh” and “freestone,” you won’t be surprised to learn that August is National Peach Month. Though the juicy fruits pack the produce aisles now, in a few short months a good peach might be hard to find. […]

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  • Vodka stories could be worth 2 tickets to cocktail event

    Vodka stories could be worth 2 tickets to cocktail event

    Ten bartenders will compete next month for the best drink of the night as a fundraiser for Barton Health Foundation. Lake Tahoe News is giving away two tickets to the Sept. 13, 5:30-8pm event at Riva Grill in South Lake Tahoe. If you don’t win, tickets are $25 each in advance or $30 at the […]

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  • Some restaurants skirting California’s foie gras ban

    Some restaurants skirting California’s foie gras ban

    By Norimitsu Onishi, New York Times SACRAMENTO — Seemingly an afterthought, the last appetizer listed on the menu at Restaurant Thir13en is a brioche that, at $21, may sound overpriced even if it is “house made” and comes with strawberry rhubarb purée and a bacon chip. Accompanying it, though, are “complimentary seared foie gras and […]

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  • Campbell reinventing soups to attract younger consumer

    Campbell reinventing soups to attract younger consumer

    By David Welch, Bloomberg Campbell Soup’s iconic red-and-white cans dominate nearly half the domestic market. That’s a problem. For the last several years, U.S. soup sales have been sliding. As a percentage of all frozen, canned and perishable food sales, the staple has shrunk by one-ninth since 2007, from 3.6 percent to 3.2 percent. While […]

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