Nibbles
The implausible burger
There was a Whopper to the left of me and an Impossible Whopper to the right as I sat at a local Burger King...
Sausage city
Chorizo. Andouille. Merguez. Kielbasa. Chipolata. Bangers. Boudin. They’re all made here, along with hot Italian, Polish, German and breakfast links
For a city so closely...
Pie-minded enterprise
It was just another 200-pie day for chef Christine Carr at Boulder’s Tip Top Savory Pies, spreading buttery dough with a rolling pin, making...
Tourists in aisle three
Boulder is clearly a magnet for tourists. Some come for the weather, the activities and the yoga pants. Others are clearly drawn by Boulder’s...
The most american foods
Thanks, internet. Because of you, things I wrote before the turn of the century continue to haunt me like a photo of a youthful...
U-Turn for pastries
Is it wrong to plan a summer trip based on where you can find freshly baked, flaked croissants with unsalted butter and homemade jam?
A...
Scent and sensibility
A Boulder County chef comes back to his senses after COVID corrupted his ability to smell and taste
The tart cherry blues
It is cherry season, and while everyone else is feasting on Colorado bing cherries, I’m hunting for Montmorency cherries, one of the best foods...
Sushi journey
Sushi was far from hip in the mid-1960s when an 8-year-old named Gil Asakawa arrived in the U.S. from Japan with his family. Actually,...
How to get fat
Longmont’s Fatworks peddles artisan lard, tallow, ghee and all things fat and healthy
What’s faux dinner?
Since 1985 a singular artifact has always hung on my walls no matter where I have worked and lived. It is an aluminum foil...
