Cooking is like love — it should be entered into with abandon or not at all.

Harriet Van Horne

snake river tea company

For the winter edition of Edible Idaho I discovered a tea shop I've passed a hundred times for the first time. Photos by Guy Hand. Some might think that tea comes in one variety – black. A bag extracted from a crispy white envelope and suspended in boiling water by a...

water tower gimlet

Call me old fashioned but I still like the feel of the pages of a book in my hands; still love turning the pages; still love random slips of paper tucked in as impromptu bookmarks.  But I have to admit, I haven't been reading as much the last few years. In fact, I'm...

cake in a crate

Who doesn't love to come home to find a little present on their doorstep? Especially when there's something delicious inside? Well that's just what happens when you're a Bob's Red Mill Hero of the Mill. And let me tell you, it makes for a good day indeed. Previously...

Welcome to Bistro OneSix where four of my interests – writing, photography, cooking and, of course, eating – all converge. The recipes found here primarily focus on healthy, clean eating with a few indulgences now and then.

My food-centric website expanded when my husband and I had a vision to transform the alley behind our house into an edible, vertical garden. The SNOW Block Alley project was born and has taken on a vibrant life of its own, literally and metaphorically. We couldn’t be more excite and proud of what it’s become. We share lots of how-to and chronicle its progress here in hopes of helping inspire people to look at wasted space differently.

I’m a graphic designer and web department manager by profession and am fortunate to work with a lot of food companies, many in the natural and organic segment. I often get inspiration from the food stylist and photographers, not to mention the clients, that I work with.

I’m lucky to live in Boise, Idaho where not only is it beautiful, there’s four distinct seasons that influence the menu year around. We have great access to a wide array of fruits, vegetables and meats not to mention a blooming wine and craft beer industry. I’d wager to say that Boise is becoming a foodie city and I’m pleased to call it home.

Thanks again for joining me. I hope you enjoy!

Cheers, Linda

Questions? Comments? I'd love to hear from you.

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