Nibbles
The raita stuff
Looking at the vast wall of dairy treats at most supermarkets, you would never know that yogurt wasn’t supposed to be a dessert. As...
Dear Santa
You have a busy few weeks ahead what with Solstice/Yule (12/22), Hanukkah (12/22), Festivus (12/23), Boxing Day (12/26) and Kwanzaa (12/26) plus Christmas and...
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...
The launch of Longmont Restaurant Week
There was a time when nobody thought about “dining” and “Longmont” in the same sentence. “When I was growing up, my parents always had...
A slice of home
For cousins Waris Yousifi, 23, and Yousof Kohistani, 25, the Afghani flatbread noni is not optional at meals.
“It’s compulsory. You must have this...
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...
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...
Side order of sustainability
The Snail of Approval and Zero Foodprint awards help diners put their money where their values are
Fermenting joy
As far as Daren Cook is concerned, humans never would have made it without fermentation.
It’s hard to imagine a tolerable modern life without beer,...
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...
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...
Haute dog days
Paolo Neville has been there and done that, cooking serious cuisine at fine-dining restaurants in California’s wine country and locally at The Med, Brasserie...
