Cuisine
Blood, sweat and cheers
Before my career in culinary journalism, I was a Boulder restaurant cook. I was burned by hot fryer oil, injured in walk-in freezers, sliced...
Who drank Laura Palmer?
How !@#$% hot is it?
It’s stinkin’ hot. Boulder smells like heat, sweat and softening asphalt (plus the usual pervasive hint of cannabis) with...
The ethics of ‘ethnic’
Can you tell me which aisle has the Anglo foods?” I asked the clerk at a Boulder supermarket information desk.
“I want to cook...
An unexpected loaf
As I turned on Jay Road from 28th Street, I spied the small sign advertising the Diaz Farm and “artisan bread.” It seemed like...
Santa Fe in Longmont
Back in high school, a friend of mine worked at a Washington, D.C., beverage emporium called Georgetown Coffee and Tea...
Tour de brew: 12Degree Brewing
The holidays aren’t here yet but the temperature has dipped, lights decorate Louisville’s Historic Downtown District and the ice rink is chilled and ready...
All the best
Pigs snorting and slopping in muck somewhere in the distance. Walking through rows of crops with Eric Skokan, picking peppers and his brain.Staying too...
Then and now: Flagship beers
Stepping into Lyons’
Oskar Blues Grill & Brew is like stepping into the past. Wood dominates;
the décor is cluttered, cozy and a little dusty. Stickers...
Colorado’s beer scene is getting crowded
When Upslope brewing opened its doors in 2008, it was the first new brewery in Boulder in over a decade. Its approach was simple: wellcrafted approachable beer served in cans; the labels simply stated the style: pale ale, IPA, craft lager, etc. It has grown to one of...
