Nibbles
Thighs and whispers
Like any parent, I wait until I see my child in person to have The Talk. So when Hans unexpectedly visited last weekend from...
Hooked on curds
My transcendental fromage moment occurred in 2004 during an epic lunch with my family at L’Espadon restaurant in the Paris Ritz hotel. I was...
Appetite for kindness
I was sitting at a busy Boulder restaurant with a bunch of folks, but I might as well have been eating alone. Everyone at...
Room at the feast
Boulder is an absolutely distinctive place, and the city has the kudos to prove it. Boulder has been named America’s foodiest town with one...
The beauty of butchery
With prices soaring, a butcher says forget the tenderloin and explore tastier, cheaper cuts
Seeding a dream
Boulder's resident seed expert explains how picking the right plants assures a healthy summer garden
Lessons learned in Mom’s kitchen
Even now I can transport immediately to Mom’s kitchen and seat myself against the pantry closet and watch her make stuffed cabbage, or Portuguese...
Bites with benefits
I’m happy to admit that I truly love finding a food bargain: everything from happy-hour eats to coupons, anything to make eating in Boulder...
Summer s’mores secrets
S’mores — originally created to feed large groups of Girl Scouts — contain one key ingredient that has long been considered an aphrodisiac. Ironically,...
The noodle nerd
In Greek mythology, the chimera (pronounced kai-mere-uh) was a fire-breathing creature with a lion’s head, a goat’s body, a serpent’s tail and some complicated personal...
Prime produce time
Immersive is the style du jour, from Denver’s psychedelic Meow Wolf or beguiling Van Gogh exhibit, to the “liquid sky” music shows at Boulder’s...
How the sausage was made
The earliest known comment on my future career choices was uttered by Grandma Alice, my dad’s mother, in 1954 a few months after I was born...
