Nibbles
Grateful chefs
As young kids we naturally assume that every other kid lives like we do and eats the same foods because our family is all...
Liquor and lunch
I was rounding the corner near the shelves of Colorado-made spirits and wines a few weeks ago when I saw something that stopped me in...
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...
Save the bounty!
I can tell you are drowning in fresh, local produce of summer — the lettuces, peaches, etc. — and taking it for granted. You are...
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,...
Arugula’s Alec Shuler started with chicken and rice
After earning a biology degree in 1995 from the University of Colorado, Alec Schuler had two urgent goals. “To travel and to ski,” he...
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...
SPAM shaming
A lot of us live in Tofu Town and its surrounding communities. Boulder is the epicenter of the natural foods industry. National press journalists...
It’s all relatives
They’re back.
We say that with complete affection and a sense of humor about the family members and friends who will be joining us in...
My Own Devices
Do you have certain “appliances” that are hidden away in your house that you would rather not talk about?
If you answered “yes,” you are...
Second helpings
My first taste of Wayne’s smoked pork belly was a revelation, as was a bite of the Mediterranean Market’s spinach pie. Hidden among the...
When Froyo met EVOO
For the grand prize of $1 million, can you properly pronounce and list the ingredients in bibimbap and sriracha and describe what “EVOO” and...
