Nibbles
Blood, sweat and cheers
Before my career in culinary journalism, I was a Boulder restaurant cook. I was burned by hot fryer oil, injured in walk-in freezers, sliced...
The nicest people you know are guilty of restaurant robbery
We are shoplifters. Ask local chefs and they will relate horror stories of serious thievery by their own diners. They are not talking about...
Your first time
You never forget your first kiss and the first time people laughed at your jokes. I also remember my very first taste of certain...
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...
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,...
Better than a sweater
In my other guise as a Lyft driver, I ferry visitors every day around Boulder between hotels and eateries. They come from all over...
Cook here now
Chile-cumin steam wafted up from the creamy broth, vegetables, and beef when I sat down to eat. My TV dinner—paired with toasted corn tortillas,...
Field of greens
If you fry it right, the fried chicken people will most definitely come. These folks — constantly disappointed by restaurant fried chicken — will...
Local flavors
It’s hard to figure out what’s going on food-wise in Boulder and around the state. Various publications and organizations have local bloggers and columnists...
Fueled by ripe, sweet New Haven peaches
I was just outside of Silt when the car started to smell like peaches. I figured if I had to drive from Grand Junction to...
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...
Find fresh flavors and new eateries during First Bite
Your friends and family have noticed that you only eat out at six or seven restaurants. Honestly, three of those are pizzerias. What happened...
