Family shares love of Lake Tahoe through scuba diving tours tahoedailytribune.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from tahoedailytribune.com Daily Mail and Mail on Sunday newspapers.
Staff Report
Lime brought back its army of electric scooters to South Lake Tahoe on May 20. The scooters are a good way of moving around the South Shore without using a car. Bill Rozak
Tahoe Daily Tribune
SOUTH LAKE TAHOE, Calif. With peak summer visitation on the way, the South Shore Transportation Management Association has provided an update on how to get around the basin without using a car.
Lime returned on May 20 with an army of electric scooters and will stick around through October, depending on when the snow flies. Scooters are available to rent through the Lime app and operating and safety videos are available at https://safety.li.me/
Tahoe Daily Tribune
In our Drink of the Week segment, we’ll showcase one unique type of beer, wine, cocktail you name it to try at one of the countless breweries, bars and restaurants from around the basin.
A margarita, at a bar, that’s actually floating on Lake Tahoe? Absolutely. We get a little adventurous with our drink this week and take you to a bar that just might have the best view in the entire basin.
This bar is actually attached to the 70-plus-foot Tahoe Bleu Wave yacht so right then and there you know you’re in for a ride – plus, drinks always taste better out on Big Blue.
Tahoe Daily Tribune
To try and decide each week where and what to eat around the basin can be a challenge there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger pangs and leave you wondering where to go next.
It’s not every day that we get to feature award-winning dishes in this column. So, when we get the double barrel dose of award winning and barbecue, we’re in hog heaven. One taste of these St. Louis-style pork ribs and you’ll quickly see why.
The party starts early every day. A full two and a half pound rack of ribs is thrown into the smoker with cherry wood where its smoke continually kisses the meat over the next five hours. They’re pulled off, cut, and slathered in their signature barbecue sauce.