Nibbles
Back to food school
I spent most of the past year working as a prep cook for a Boulder caterer. When I walked into the kitchen I was no...
Embracing duality
Recent reports about the death of retail shopping have been greatly exaggerated. Big box shopping certainly is threatened by online ordering and home delivery....
Who drank Laura Palmer?
How !@#$% hot is it?
It’s stinkin’ hot. Boulder smells like heat, sweat and softening asphalt (plus the usual pervasive hint of cannabis) with...
Picnics with bison
I hate to be a bummer, but there are only 144 shopping days until Christmas. More importantly, there are only four weeks left until summer...
Dim sum delight
She had me at “dumplings.”
I had poked my head into Formosa Bakery, recently opened at 1305 Broadway on the Hill, to check out the...
Dear Santa
There is almost always a tangerine, maple sugar candy, a walnut and chocolate coins in my stocking every Christmas morning. These small traditions are...
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...
Eat. Pray. Post.
"Where do you want to eat?”
“I don’t know. Where do you want to eat?!”
Is this not a central question plaguing family and friends every...
Another roadside cucina
The one where Massimo and Vittorio dish fine Italian cuisine at a self-serve gas station in Lyons.
Hand pie high five
Something makes us love almost anything wrapped in dough across the globe, whether they are called samosas, pierogi, fried pies, turnovers, calzones, tiropita, bao,...
A little pickle-ish
It takes guts to get through this life in good shape; in particular, guts full of hard-working helpful microbes.
The scientific evidence, like a...
