Nibbles
Embracing duality
Recent reports about the death of retail shopping have been greatly exaggerated. Big box shopping certainly is threatened by online ordering and home delivery....
Listening to Clark
The word “moxie” means “force of character, determination or nerve,” according to the Oxford English Dictionary. The breads produced at Moxie Bakery are also...
When Ginger Pig flies
You don’t need GPS. Just follow your nose to figure out where Natascha Hess is cooking today. Sniff for the triad of garlic, ginger...
Turkey Day terrors
Every November for 30 years or so I’ve written about the big day and shared my family’s recipe for Italian sausage and potato stuffing.
Every...
Being the recipe
I’ve sometimes been accused of living in my head. At the very least I cook in my head and it spills into the kitchen....
Will Boulder’s culinary diversity go as strip malls go?
Ras Kassa’s was the coolest culinary anomaly I’d ever encountered in my food writing life. It was an Ethiopian roadhouse set in a Twilight...
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...
The cure for retirement
How a chef and a grower are bringing fine homegrown fare to a Boulder organic farm stand
Back around the table
When we last connected, it was March 19, 2020. My Nibbles column that day chronicled a surreal late-night trip to the supermarket “for some...
Small Rules
Sometimes I’m just not in the mood to deal with the Boulder Farmers Market. Don’t get me wrong. I’ve been a supporter since it...
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...
The joy of ugly produce
We hold this truth to be self-evident: Americans today are wimps when it comes to dirt, especially on their vegetables and fruit. It seems...