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Tahoe Basics in The News

Made in Tahoe Festival returns to Squaw Valley [Tahoe Daily Tribune]

More than 60 local vendors will highlight an annual festival that celebrates its third year Saturday and Sunday. The Made in Tahoe Festival takes place at The Village at Squaw Valley and includes live music and entertainment in addition to its local wares. “Participating local businesses include Riverside Art Studios, Tahoe Basics, California 89, Rise Designs and Eko Kreations, just to name a few,” according to a press release from organizers. Read more…

Meet Your Merchant: Tahoe Basics logo designs take off [Truckee Sun]

It was just another day on his drive home from work, and Randy Anger dropped down Dollar Hill and took in the sweeping view of the lake. “It just came to me,” Randy said. “‘Home’ just kinda popped in my head. I went home frantically and drew it up and sketched it out.” From Randy’s epiphany on his drive home, Tahoe Basics’ design of the outline of California with the shape of Lake Tahoe standing as the “O” in “HOME” was created. Read more…

I Love Lake Tahoe – Why the Lake Tahoe silhouette is everywhere [Moonshine Ink]

Tahoe Basics, which makes T-shirts, napkins, glassware, and bumper stickers, took off as a new business last year with its products that feature the state of California with the Lake Tahoe silhouette as the letter O in the word “Home.”

“It put us over the top as a business,” said Randy Anger, who owns Tahoe Basics (also responsible for the Keep Tahoe Bearable shirts) with his wife Tracy. His products are already in 20 stores, and Anger recently reprinted another 1,000 shirts. (Interestingly, he attributes the popularity of the Tahoe image to the blue lake silhouettes on the mile markers that went in around the lake in 1999.) Read more…

Lake Tahoe’s private chef industry redefines the home-cooked meal [Tahoe Daily Tribune]

Outside of the kitchen, the entrepreneur showcases his creativity through his merchandise and apparel company, Tahoe Basics, a popular brand worn by both locals and visitors.

“I would never have expected this industry to take off like it is right now, and I’m lucky because I got in early enough that I get to watch it transform from an affluent thing into something that’s more family oriented and more economically accessible,” Anger said. “And it’s not just growing as a service, but as a profession, too, because I think the internet really opened the door to exploring different cuisines, and that’s when self-taught chefs became more abundant.”