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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.
Thursday, August 15,2013

Boulder County hop growers contribute to craft beers

By Camilla Sterne
The female Humulus lupulus, or hop plant, is something that all beer drinkers encounter every time they indulge in a cold one.
Thursday, August 8,2013

Gourmet camp food: Better dining under the stars

Authors encourage gourmet cooking for camping, backpacking

By Steve Weishampel
At home or at a restaurant, people don’t settle for boring food. And when they pack up the family and head out to a campsite, Robin Donovan says, that shouldn’t change.
Thursday, August 1,2013

The taco, revisited

Chefs put new twists on a classic

By Joseph Wirth
The taco has deep, traditional roots that go back as early as 18th-century Mexico, and still today those same flavors can be found at traditional Mexican restaurants across the United States and in Boulder County.
Thursday, July 25,2013

Cocktails with a kick

Why bartenders, patrons embrace peppery spice

By Steve Weishampel
There’s little doubt spicy cocktails have found a place on many menus. So Boulder Weekly sought the thoughts of several bartenders, mixologists and general managers around Boulder to find out what appeals to drinkers about spicy cocktails and whether capsaicin, chili peppers’ spicy chemical, is too hot to handle.