Nibbles
The United States of stuffing
Stuffing is the Rorschach test of American foods. Tell me how you stuff your turkey and I’ll tell you who you are, where you’re...
Chewing the faux fat
It’s like a scene from The Matrix films set in the produce aisle at Sprouts: A woman offers a sample of a new local...
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...
Full circle
Flashback to the summer of 2016 in Boulder. Ex-collegiate hockey player, ex-lawyer and neophyte chef Natascha Sherman Hess takes a leap of faith. She...
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...
Open & Shuttered
Dear Future Food History Researcher,
As the year 2020 arrived, we heard that Ralphie’s Bar and Grill, which only opened in February, would close by...
Our comeback summer
We’ve missed it. All the sips, tastes and “yums.” Frankly, we missed “us.” We took for granted that every Colorado summer would be packed...
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...
Fingers roasting on an open fire
While writing this column I took a break to do some dinner prep. As I chopped onions, I put my chef’s knife too close...
Cooking under the hood
How hot is it today?
For sure, it’s just too toasty to turn on the stove, never mind the oven in your house. While it...
The bacon convergence
I find myself standing at a stainless-steel table under bright fluorescent lights wearing tight bright blue gloves and holding a shiny, sharp blade. It’s a...
CBD with those fries?
In Boulder, it’s in your cocktail. Your sourdough brioche bun is glazed with it in Louisville. It’s on your Lucky Charms in Arvada and...
