Community Table
Same old seeds?
While other segments of the local food industry suffered immensely from the pandemic in the last year, farmers, by and large, made out OK....
‘You just can’t do mashed potatoes all the time’
It makes sense that Matt Collier runs Seeds Library Cafe. Seeds sources produce and meat only from the state of Colorado, and mostly from...
New climate tools predict a murky future for winemakers
Say you’re a winemaker in Oregon’s Willamette Valley. The last few decades have grown the region’s profile and esteem, and though you produce a...
What’s in the sauce
Smatta Phairatphiboon is explaining what makes Thai food exceptional. The truth is, the steaming bowl of bua loy in front of her says enough...
Fish and chips in a landlocked state
A quintessential pub-grub menu item, fish and chips are perfect for this time of year — and particularly in this year. With all this...
The pleasures of bitterness
When food isn’t salty enough, we add salt, or salty condiments like soy sauce, or salty foods like bacon. If we need sweetness, we...
Tasting (and talking) wine with Master Sommelier Sally Mohr
"I get more of the wood notes, just kind of that tiny bit of black pepper, but I just feel like I’m in the lumber...
Via Williamsburg
You walk into a pizza place and sometimes it has photos on the wall of New York City or other places associated with the...
‘There’s not one flour that will do everything’
How Kim and Jake’s gluten-free cakes and baked goods came to be in Boulder starts on a date in a Colombian restaurant and bakery...
Chef Lachlan Mackinnon-Patterson on a new endeavor
Life is good, and busy, for Lachlan Mackinnon-Patterson. Frasca Food and Wine, which he co-founded with Master Sommelier Bobby Stuckey in 2004, earned its...
From A to B and back again
Eric Lee has done a lot in the food industry. He’s worked every restaurant position from dishwasher to owner; he’s written a cookbook; and...
Celebrating Longmont’s dining scene
Longmont Restaurant Week, running at participating establishments through Sunday, Sept. 27, is different this year. Of course it is.
Instead of $18.91 meals, as in...
