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...
Saving Thanksgiving
If you are hosting Thanksgiving at your house today, complete with “Alice’s Restaurant” playing in the background, you probably won’t read this until well...
Scratch and bites
I spied some fake food news recently as I walked down the frozen food aisle, progressively triggering the motion detectors and illuminating the products inside...
Future snacks
According to FastCasual, emotions are driving U.S. diners’ eating and cooking decisions more than the shaky economic conditions right now. We are choosing familiar...
I <3 Falafel
I’m not a vegan nor a vegetarian. I do enjoy yummy animal proteins, but I often end up going meatless when I’m out. These...
Return to scenter
If you open up your snail mailbox and find that it smells like blue raspberry popsicles, do not be alarmed, and do not call...
The sounds of cooking
I was cleaning the electric slicing machine when the mariachi music was cranked up. The device had just been used to thinly slice 25...
Discover your roots
You wouldn’t know it now, but beets used to be bad. Several generations of Americans absolutely loathed beets.
“I always avoid eating them,” Barack Obama,...
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...
Introducing iDinner 8.0
The Food Marketing Institute reminded me recently that September is the third annual National Family Meals Month. Apparently we need an official commemoration to...
Waste makes taste
Lots of Colorado food companies call their products “local,” but it may really mean “regional.” Many restaurants detail the local source of their ingredients...
