Community Table
From past to present
Picture a tomahawk steak: a cut of marbled rib-eye beef bigger than your hand and thicker than your wrist with a white bone scraped...
‘We’ve done some offal stuff’
Blackbelly Butcher Shop chef Mike Fortin and butcher Nate Singer are in the middle of a “primal dinner.” Singer, who just broke down the...
Michael Pollan talks psychedelics and the mind
Michael Pollan says he writes about where “nature and culture intersect,” places that often end up being on our dinner plates and in our...
Old traditions, new places
To Joshua Pollack, happiness is a bacon, egg and cheese sandwich.
“I love when people go, ‘Well, you’re the owner, what breakfast sandwich do you...
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...
State of the food scene
Every week in this space, I share just a little bit of the long and interesting conversations I have with Boulder County’s chefs, restaurateurs,...
Death of a salesman
There came a time when Peter Waters had to intervene in his own life. He’d been working a job selling data plans for a...
Author Katie Parla comes to Boulder to share robust cuisine of...
Katie Parla’s grandmother had told her that their family was from Naples. So when Parla moved to Rome in 2003, she took trips south...
Plants, elevated
When in Paris, I had the chance to dine at Chef Alain Passard’s L’Arpege, an internationally renowned restaurant that at the time (2015) was...
Strong ties keep Pettyjohn’s going 50 years later
Chris Coppinger was on his way out to California in 1977 after graduating from the University of Maryland. If you ask him, he says...
In season: Beets from Cure Organic Farm
For the longest time, I couldn’t stand beets. Now, I wasn’t doing them any favors by derisively, skeptically throwing them into the oven and...
Put a radish anywhere but salad
A radish sends mixed messages. They can look like something designed by Willy Wonka, but taste like mustard gas. In perhaps the ultimate bait-and-switch...
