Community Table
The long road back
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 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...
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...
Change a-brewing
I’m staring at a giant pink map of the world plastered onto the wall at Gunbarrel’s Ampersand Coffee Roasters. I’ve always been drawn to...
Life’s a peach
It’s peach season in Colorado. Walk into your neighborhood grocery store, stroll the lanes of your nearest Boulder County Farmers Market or peruse the...
The best tomato ever
At the farmers’ market this spring, I found myself gushing to a grower friend about dry-farmed tomatoes. Dry-farming is a practice that’s been popular...
Changing reservations
If you’ve ever made a reservation at a Boulder County restaurant, chances are you did so through OpenTable. A long list of restaurants in...
Longmont Restaurant Week returns with unique events, dining specials
Longmont Restaurant Week exceeded expectations when it launched last year. Folks at the Longmont Chamber of Commerce, including a handful of motivated Longmont restaurateurs,...
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...
‘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...
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...
To save the Earth, should we be shipping meat halfway around...
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...
