Nibbles
Favorite Nibbles
Nobody expects to find doughnuts dished from an Airstream trailer by the railroad tracks in Boulder. Yet, there I was enjoying an outstanding scratch-made,...
Pass the compassion
After 2020’s safely distanced Thanksgiving Day gatherings, large groups of family and friends are reuniting to break bread this week in Boulder.
We look forward...
Goldilocks and the just-right glass of iced ‘cold’ not ‘old’ coffee
Once upon a time last week hot coffee was my lifeblood, my winter raison d’etre. All it takes is one morning where it’s 70...
Will Boulder’s culinary diversity go as strip malls go?
Ras Kassa’s was the coolest culinary anomaly I’d ever encountered in my food writing life. It was an Ethiopian roadhouse set in a Twilight...
Flavor versus fire
The last thing the food world needs is another hot sauce. Endless rows of identical tall bottles with ominous-sounding names already line the shelves.
The...
Side order of sustainability
The Snail of Approval and Zero Foodprint awards help diners put their money where their values are
Woodstock for foodies
It’s not happening quickly, but the greatest minds and tastes in the world are once again coming to Denver this weekend for Slow Food...
Down on the farm stand
The real local flavors are out there, but you have to know where to look.
The French term terroir refers to the character and taste...
Dear Santa
You have a busy few weeks ahead what with Solstice/Yule (12/22), Hanukkah (12/22), Festivus (12/23), Boxing Day (12/26) and Kwanzaa (12/26) plus Christmas and...
Stockpile stock
There is a giant bag of ice cubes in my freezer. It makes me very happy.
I don’t put these frigid gems in ice water,...
Getting paid to eat
Food writing was not a serious journalism job. When I started working for local publications in the late 1970s in Colorado, stories about dining,...
Better than a sweater
In my other guise as a Lyft driver, I ferry visitors every day around Boulder between hotels and eateries. They come from all over...
