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Thursday, October 24,2013

Artificial flavoring

Meat grown in vats is getting closer, and that’s a good thing

By Andrew Potter
It’s getting increasingly hard to find anything good to say about meat. It is expensive, swallowing huge tracts of land and tons of grain. It has a large carbon footprint. Finally, industrial meat production is hard on the animals, even before they’re slaughtered.
Thursday, October 17,2013

Great American Beer Festival: Counting up the medal haul

Left Hand earns three golds as GABF smiles on Colorado

By Steve Weishampel
Is bigger better? This year’s Great American Beer Festival didn’t provide a clear answer.
Thursday, October 10,2013

New looks for fall

Remodeled, re-established or just plain new, three Boulder restaurants bring excitement to dining landscape

By Michael Krumholtz
Nelson Kugel, owner of the Gondolier, unrolls a blueprint under the hanging halogen lights in his restaurant’s new location at the Meadows Shopping Center. His finger hovers just above the diagram before he points out where the full-service bar, the private dining room and the adjacent booths will fit amid the bare concrete of the now-skeletal space.
Thursday, October 3,2013

Back on the market

After the flood, farmers and customers breathe life into community events

By Steve Weishampel and Ali Tadayon
Federal law lays it all out: If the edible portion of a crop directly touched floodwater, it’s “adulterated” and should not enter human food channels.
Thursday, September 26,2013

Holy diver

Regulars, atmosphere create different type of bar experience

By Ali Tadayon
The doors open at 3 p.m. and the regulars start coming in, some with paperbacks to read at the bar. Many are there five, six, seven days a week. They know each other’s names, the regulars, the bartenders, the doorman — he’s not really a bouncer until the night crowd appears.
Thursday, September 19,2013

Boulder County businesses: Waiting it out in the 'war zone'

Floodplain map benefits Left Hand; Spirit Hound faces months-long closure

By Steve Weishampel
As water poured into the tasting room at Spirit Hound Distillers, Craig Engelhorn got drunk.
Thursday, September 12,2013

How locavores are the new gun nuts

By Andrew Potter
There’s a new gun nut in town. Once upon a time you could find him wandering gentrifying neighborhoods in skinny jeans and a retro T-shirt carrying an armload of vinyl in one arm and pushing a fixed-gear bike with the other.
Thursday, September 5,2013

Beef goes upscale

After decades honing mass-market appeal, the industry eyes artisanhood

By Greg Beato
At the Belcampo Meat Company in Larkspur, Calif., the primary merchandise is presented almost as fetishistically as the iPhones at an Apple store. Sirloin tip cutlets, whole rabbits, Chateaubriands, and a dozen or so other varieties of raw meat rest on white platters lined with brown butcher paper.
Thursday, August 29,2013

GABF 2013: The big beer run

Why there are no quick fixes for the GABF registration boom

By Steve Weishampel
The brewery registration process created frustration and led to complaints in print and online — complaints that have the typically genial craft beer world more terse and accusatory than usual. Brewers have accused the BA of being unprepared, ignoring its member organizations and failing to accommodate the growing industry it serves.
Thursday, August 22,2013

The woman who's changing the definition of 'foodie'

By Michelle Chen
As one of the largest low-wage sectors in the country, restaurant work is more than a tough gig — it’s an industrial pressure cooker.