Deep Dish
Balancing act
Chef John Platt likes to fish. When asked to describe his perfect day for a brochure called Boulder Sliced and Diced: A Chef’s Guide...
Hashing it out at the Merc
Western saloons were created to serve certain kinds of customers: fur trappers, cowboys, lumberjacks, soldiers, miners, outlaws... folks who worked hard, even if outside...
A flower in my teacup
When people visit Boulder, there are a few places they should experience without question — a hike through one of Chautauqua’s many trails, the...
Making it look simple
A couple of months ago, Boulder Weekly’s John Lehndorff used his Nibbles column to note Lafayette’s burgeoning food scene. Heeding the sage food writer’s words,...
What food says about who we are
Think about how you define yourself — hair color and style, jewelry, clothes, car, nail polish, piercings, tattoos, musical taste, home décor, job; these...
