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Slow Food Lake Tahoe
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food & libations recipes | delicious events
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Donner Creek Brewing
Opens
Courtesy Donner Creek Brewing
Husband and wife team Greg Speicher and Wendy Lautner recently opened Donner Creek Brewing, Truckee’s newest brew pub serving brews made in-house, as well as other local and popular brews on draft and a curated selection of craft beers, hard seltzer’s and ciders.
Donner Creek features a menu of gourmet grilled cheese sandwiches on the panini press, which includes sweet, savory, spicy and classic options priced at $9 or less. Look for other additions to the menu in the future.
“Our concept revolves around connecting people and providing a comfortable, low-key, family friendly place to relax and enjoy good food and drink,” says Lautner. “As outdoor and adventure enthusiasts ourselves, we warmly welcome hikers, bikers, skiers, riders, kayaker’s and anyone who is drawn to Truckee’s vast outdoor playground. That infl uence is refl ected a bit in our decor.”
Donner Creek is open daily from 3 to 9 p.m. with indoor and outdoor seating at 11448 Deerfi eld Dr., Suite 3, in Truckee. | Donner Creek Brewing on Facebook
Feed. Cultivate. Educate. SLOW FOOD ADDRESSES NEEDS DURING COVID
STORY BY BY PRIYA HUTNER | PHOTOS COURTESY SLOW FOOD LAKE TAHOE
he summer bought a bounty of greens to the food insecure to the community T garden at the Truckee River Regional Park. Large heads of lettuces, kale, arugula and spinach and hearty root veggies and squashes grew to epic proportions in Slow Food Lake Tahoe’s Food Bank Garden under the watchful eye of Katie TownsendMerino, directress of the garden. e produce grown was donated to Sierra Community House, formerly known as Project MANA.
Slow Food Lake Tahoe was not without challenges this year due to the pandemic. Sta had to cancel Truckee Community Farmers Market for the 2020 season, as well as the popular Community Soup Night. ey had to rethink its gardening classes and workshop o erings and how to safely engage volunteers during COVID-19.
“ We moved all of our food-growing classes online. We needed to readjust our volunteer schedule and rework how to package all of the food. … It was a lot of work in response to the virus.” –Katie Townsend-Merino
“We moved all of our food-growing classes online. We needed to readjust our volunteer schedule and rework how to package all of the food for Sierra House. It was a lot of work in response to the virus,” explains Townsend-Merino, who took classes through University of Nevada, Reno to learn how to sanitize appropriately and disseminate and package the vegetables, as well as learn safety precautions such as wearing aprons and masks.
Slow Food Lake Tahoe’s classes have always been wildly popular with how to grow vegetables at high elevations, as well as fermenting and canning classes.
“Since moving online and partnering with [UC Davis] Tahoe Environmental Research Center, UC Master Gardeners and the Tahoe Heritage Foundation, we have had 300 people in classes from throughout the Basin,” says TownsendMerino. e nonpro t has been through a lot and yet the commitment to serve has never been stronger. According to TownsendMerino, grants and funding have been signi cantly reduced due to the immediate need to serve the COVID-19 issue. e organization is learning to pivot and rework its funding sources.
“We’ll be harvesting hops and partnering with Alibi Ale Works, which will o er a brew and the organization will get a percentage of each beer sold,” says Townsend-Merino.
Teaching people how to grow fruits and vegetables at high elevation is one way the garden educates the community.
“Garlic gets planted in September and October. It takes 10 months to grow garlic up here. Fall is a great time to plant alliums like garlic and onions and come spring, they’ll all come back,” says TownsendMerino, adding that they just harvested last year’s garlic a month ago.
Perennial herbs like oregano, thyme, tarragon, mint and sage will also come back in the spring after being trimmed down.
As Slow Food Lake Tahoe prepares for winter, online classes are not yet a given. (I personally hope they do). ey will, however, work on funding opportunities, plans for expansion and a community garden where people will be able to rent a plot to grow vegetables. e plots will be wheelchair accessible with elevated gardens. She adds that the plots are perfect for anyone who has had a di cult time growing in our region.
TOP TO BOTTOM: Slow Food Lake Tahoe’s Food Bank Garden; a bountiful harvest of artichokes and purple carrots.
Education is essential to TownsendMerino, whose father was a farmworker and mother was a rst cousin of Caesar Chavez. Slow Food Lake Tahoe’s Food Bank Garden will also create online courses for kids; they are committed to serving a diverse community.
Enjoy the tastes of Tahoe at TheTahoeWeekly.com
“Most of our posters are in Spanish, as well as English, and we want to serve the Latin-X community,” she says. “People with money can access good food, but people without cannot. Nutrient-dense, organic and vibrant food is expensive and food insecurity will get worse due to COVID,” she says. | slowfoodlaketahoe.org
Priya Hutner is a writer, personal chef and workshop facilitator. She is the owner of the Seasoned Sage, which prepares organic artisan meals for dinner parties and events. She also offers in-home cooking classes, parties and local pop up dinners. As a breath meditation teacher and long-time yogi, she facilitates workshops and classes that focus on gaining a deeper awareness of self. Send story ideas to priya@tahoethisweek.com. | (772) 913-0008, pria78@gmail.com, seasonedsage.com
