Nibbles
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...
Being the recipe
I’ve sometimes been accused of living in my head. At the very least I cook in my head and it spills into the kitchen....
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...
The global stuffing
I’m not here to debate whose family stuffing recipe is the best. Clearly, my stuffing is the greatest of all time. That said, this...
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...
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...
Carpe Pancakes
I’m awake before the alarm and before the dawn.
This is a situation I would have avoided at all costs when I lived a younger man’s...
Love apple lust
You think you know what a tomato tastes like, but you really don’t.
That’s especially true if you only eat supermarket greenhouse tomatoes, as...
From palette to palate
When Mike Johnston was growing up in Chicago there were herbs and spices in his mother’s kitchen. “My Mom was a good home cook....
Will it waffle?
I have never been a waffler. Even when I’ve eaten at Waffle House restaurants I haven’t ordered waffles. (The hash browns are great.) My...
Fields of dreams
If you are a longtime Boulder local, you already know what this Saturday means.
If you are a newcomer — someone who has moved...
File under ‘Mouthwatering’
There are no late fees when you borrow parsley, sage, rosemary or thyme from the Living Seed Library inside the Boulder Public Library.
The Living...
