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Snack time

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Community Table

Chef Kyle Mendenhall on music and cooking

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Kyle Mendenhall — the chef who helped launched The Kitchen’s national enterprise, and whose new restaurant, Arcana, was recently billed by the New York...

To save the Earth, should we be shipping meat halfway around...

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Sustainable does not always equal local. That’s the next-level thinking going on at eateries across the country which are shipping in food, mostly meat, from...

The long road back

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Just when we think we’ve passed the worst of the commercial impacts of the coronavirus-related shutdowns, Walnut Restaurant Group, the owners of three of...

From Boulder to Ireland, and back

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Though everything in Colm O’Neill’s Hard Chaw Strong Irish Whiskey was made in Ireland — the fresh Irish cream, the whiskey and the poitín...

In season: Zucchini and yellow squash at Oxford Farms

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One of the joys of home gardening is being able to plant zucchini, yellow squash and the like. They’re easy to grow from seed,...

Dear Friuli. Love, Frasca

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In the U.S., they’re Bobby Stuckey and Lachlan Mackinnon-Patterson, owners of Frasca, Tavernetta, Pizzeria Locale and the Scarpetta wine label. In Friuli, just outside...

That’s a great idea, Charlie

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The year: 1981. The protagonist: Charlie Papazian, America’s homebrewing advocate. The setting: the Great British Beer Festival in England. “In those days, the closest thing to...

From A to B and back again

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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...

Ollin Farms’ Mark Guttridge: Boulder County ag can save the planet

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Now is an important time in agriculture. It’s been said, perhaps best by renowned food writer Mark Bittman, that to care about food now...

Avery Brewing’s Andy Parker on what drives the brewery’s constant evolution

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Andy Parker is not a meteorologist. He runs the barrel program at Avery Brewing, and 16 years into his tenure at the brewery, is...

Sustainable? Prove it.

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For as many strides as the food industry has made toward sustainability — toward supporting farmers who raise food in environmentally friendly ways and...

I’m a Garfinkel, you’re a Garfinkel

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There are 10 of us total. Front of house and back,” says Dan Garfinkel, co-collaborator of Gunbarrel’s Finkel & Garf Brewing Company. He’s the...