Nibbles
The citrus variations
I asked a lot of big questions when I was a kid, some spiritual and some practical. Maybe that was a clue to my...
Empty aprons
Boulder is experiencing a dire shortage of cooks and other restaurant workers. Ask any chef or restaurant owner in town about their biggest challenges...
Future snacks
According to FastCasual, emotions are driving U.S. diners’ eating and cooking decisions more than the shaky economic conditions right now. We are choosing familiar...
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...
Steep terrain
It takes a lot for me to give up on iced tea for the calendar year. I always rue that day because I know what...
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...
On the baked goods trail
Getting out of town in the past year, I’ve appreciated the bluebird skies, pristine vistas and hairpin turns because almost everywhere I went when...
Hangin’ out with Julia
I can’t say I knew Julia Child well but I can do a fairly good “Joooo-leeeee-ahhh.” I grew up with her as a presence...
Taste of the Week: A slice of seeded perfection
No loaf of bread is ever absolutely perfect, but I sampled a loaf from Boulder’s Dry Storage recently that came pretty close. There’s a...
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...
Prime time
In 1969, the hippies had invaded Boulder and Richard Nixon was president. Cell phones, the internet and the Paleo diet were decades in the future....
Seeding the future
An inconspicuous little house on the east edge of Boulder seems like an unlikely place for a local food revolution.
Inside are shelves lined with...