Cuisine
Rising CO2 levels to cut key nutrients in global crops
New research studying 41 strains of six different crops on three continents that was published May 7 in the scientific journal, Nature, shows that as concentrations of atmospheric carbon dioxide increase, the nutritional content of key food crops will drop, ...
Dear Santa
There is almost always a tangerine, maple sugar candy, a walnut and chocolate coins in my stocking every Christmas morning. These small traditions are...
The butterfly sausage effect
Conventional wisdom says there are two things you never want to watch being made: sausages and laws. If you knew what went into creating...
Prince-worthy findings at Smiling Toad
My brewery tour companion and I approached the door to the Smiling Toad Brewery in Colorado Springs with expectations that were ... let’s call them modest. When I spotted the sign from the street, a little A-frame by a skinny sidewalk that read “brewery” and drew ...
Mixed packs from Oskar Blues and Bootstrap
Oskar Blues Brewery and Bootstrap Brewing Company have been keeping Longmont hoppy for some time now, but with a new mixed-pack apiece, beer drinkers...
SPAM shaming
A lot of us live in Tofu Town and its surrounding communities. Boulder is the epicenter of the natural foods industry. National press journalists...
Grateful chefs
As young kids we naturally assume that every other kid lives like we do and eats the same foods because our family is all...
Mediterranean simplicity
Sometimes all you want to eat is something cheap, quick and simple. Boulder’s Mediterranean Market fits this description to a T with the added bonus of dishing out unpretentious ethnic cuisine. Trappings here are basic and functional, and true to this establishment’s...
Site review
When you’re looking for a new place to eat in Boulder County, you’re liable to check Boulder Weekly, of course. But after that, you’ll probably Google some restaurant names or some food types and see what comes up...
‘Bigger and better’
When Devin Donohoe walked into Babette’s Bakery in Longmont looking for a job in 2020, he was surprised by a question: Do you do...
Finding the cure
There’s a bit of magic in curing meat. Letting a fresh cut muscle or sausage hang just below room temperature while a salt cure slowly marbleizes and condenses the flavor of the meat over the course of months until you take it down, slice a few pieces and share it ...
