Nibbles
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...
Hacking pie crust
Pie crust has a bad reputation. It may be tasty, but it’s impossible to make. Popular culture has transformed simple dough into this magical,...
Tipping point
Do you tip when you are just picking up takeout food from a restaurant?”
It seemed like just a simple question from a friend...
For the love of bacon
Eliza Cross grew up on bacon in Boulder.
“My earliest memory of bacon was my dad cooking it when I was a little girl,” she...
Side order of sustainability
The Snail of Approval and Zero Foodprint awards help diners put their money where their values are
Getting paid to eat
Food writing was not a serious journalism job. When I started working for local publications in the late 1970s in Colorado, stories about dining,...
De-frosting salad
How stupid do they think our children are?
Apparently, Kraft thinks that our little ones are idiots based on the food conglomerate’s newest product: Kraft...
Pouring and pairing
Julia Herz hadn’t really planned on spending her life in beer, but she’s thrilled it worked out that way.
Herz is the craft beer program...
‘Babette,’ Bourdain, baked goods toasted at Boulder’s Food Film Fest
The first time I saw Babette’s Feast, I left the theater ravenously famished, emotionally drained and spiritually moved.
One of the Danish film’s key characters,...
