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

Harriet Van Horne

crack slaw

I didn't know Crack Slaw was a thing but a quick Google search shows that clearly I'm out of the loop. It looks to be a staple of paleo, keto and low carb diets. Me? I'm just looking for ways to get more big flavors and veggies packed into my meals. Crack Slaw, so...

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...

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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