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A look at the people behind the food at six of Reno’s best restaurants.
By Kelley Lang
This article was published on 03.08.01
To raise rates, Sierra Pacific Resources needs to look desperate, but to get a loan, the power company needs to look financially stable.
By Deidre Pike
An interview with Jody Lacher, TMCC student and creator of welded animals.
By Jimmy Boegle
The Sierra Safari Zoo is gearing up to open April 1—and looking for some help.
By Andrea Rivers
RTC2030.com gives the public a chance to chime in on the scary future of transportation in the Truckee Meadows.
Napster: It’s not the technology itself, it’s the application.
By Tom Hoops
Love, hate, or indifference—readers express their opinions—sometimes about each other.
The Girl Scouts’ cookies are here again. But not for long.
By Bruce Van Dyke
By Jody Lindke
What perpetuates violent school shootings? The media could look to itself.
Jack P. Hursh Jr. hopes to fight urban sprawl with his landscape photography of Nevada.
A quick look at a notable exhibition.
Art films are returning to Reno as part of a series at the Century Riverside 12.
By Bob Grimm
An event of note from the weekly calendar.
“Invasion of the Gabber Robots” is an awesome multi-media presentation.
By Adrienne Rice
Nature writer Terry Tempest Williams talked about faith and the environment at the University of Nevada, Reno.
Spotlight on the local stage.
Despite strong performances in Gothic North’s production of Bus Stop, awkward transitions and a weak leading actress mar the play as a whole.
Our film reviewer says Julia Roberts should stick with Brad Pitt if they do more films together that are as fun to watch as The Mexican.
Revisiting country artist Johnny Bond and getting into the groove with Shadow’s latest compilation of electronica artists.
By Rick Anderson
UNR professors help build a strong local jazz scene with a band and a weekly jam session.
By Gabriel Doss
Musicnotes for March 8, 2001.
Though Thai food is celebrated for its explosion of flavors, Café de Thai should practice some restraint on the spicing.
By Johnathan L. Wright
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