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FOOD & DRINK
Tofu House Korean restaurant, closed during pandemic, reborn in south Reno
The man with a black apron and salt-and-pepper hair smiled as customers slurped bubbling-hot tofu soup and dug their chopsticks into sizzling beef bibimbap in stone pots around him on a sunny Saturday afternoon. For Korean chef Osu Kwon, the scene at the Tofu House in south Reno was akin to a resurrection...
Monday Motivations: Dr. Randall Gates explains how heat can exacerbate neurological disorders
RENO, Nev. (KOLO) - In today’s Monday Motivations segment, Dr. Randall Gates, a board-certified chiropractic neurologist and chiropractic physician, shares how summer time can be dangerous for those with neurological disorders because the hot temperatures can exacerbate their symptoms. Whether you have multiple sclerosis or migraines, POTS or dysautonomia, one must be careful in the heat.
Kid Rocker students to perform at Let the Kids Speak Jamboree
RENO, Nev. (KOLO) - Kid Rocker is a local organization that specializes in “calendar driven, goal oriented, multi-faceted music learning” so that students have the opportunity to apply what they learn in the classroom to what they perform on stage. Their group will be a part of the...
Ballet Folklórico Raíces del Fuego set to perform at kids Artown event
RENO, Nev. (KOLO) - UNR’s Ballet Folklórico Raíces del Fuego educates the community about the history, traditions and regions of Mexico through the artful expression of folklórico dance. Dancers Isabella Gutierrez, Angely Monge and Leslie Fragaso, stopped by Morning Break to talk about their group and...
Classical Tahoe hosts family concert and music maker faire
RENO, Nev. (KOLO) - Kids take center stage this year as Classical Tahoe welcomes local middle and high school music students from Truckee, Reno and Incline Village to perform in the Family Concert along with small Classical Tahoe ensembles. Artistic director, Laura Hamilton, Classical Tahoe pianist, Donna Lee, and her...
KOLO Cooks: Reno Recipes chefs create tri-tip and prosciutto mozzarella sandwiches
RENO, Nev. (KOLO) - Chefs Jonathan Chapin and Daryl Butterfield stopped by the KOLO Cooks kitchen to create the perfect sandwich to reuse your leftover barbeque tri-tip. Tri-Tip (cut into pieces) Prosciutto. Mayo. Woody’s BBQ sauce. Mama Ray’s seasoning. Fresh mozzarella. Nevada Brining hot sauce and pickles. Arugula.
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