Nibbles
The bacon convergence
I find myself standing at a stainless-steel table under bright fluorescent lights wearing tight bright blue gloves and holding a shiny, sharp blade. It’s a...
How to become a mashed potato GOAT
For all its culinary hipness, Boulder is really ground zero of the Mashed Potato Belt. You don’t have to look far to uncover the...
My foodie selfie
Hi. My name is John, and I belong to a Facebook group called Food Porn. On a daily basis, members publish intimate photos of...
Where the wild blues are
The Blueberry Man always showed up at the back door of my childhood home on hot summer Saturday mornings. I never knew the name...
In crust we trust
I love a pretty pie, but as a pie judge for the past 30-plus years, I’ve learned that many pies hide their craveable flavors...
A taste for transparency
America turns its hungry eyes to you, Boulder and Denver... yet again.
America has looked to us in the past for leadership on issues of...
Off-road nibbling
During summer’s peak travel season I get variations on the same question from friends and sometimes strangers that go something like this: “We’re driving...
Speaking in tongs
Boulder’s Tundra spoon-feeds restaurant and home cooks with the exact food tools of the trade
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...
Cultured revolution
Marcus McCauley doesn’t produce pickles, kimchi and hot sauce as an artisan hobby. The organic farmer and chef is a virtual fermentation evangelist on...
You are what you will eat
Millennials and members of Generation X and Y are constantly being blamed for everything from the election of Donald Trump to the rise in...
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,...
