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Thursday, July 18,2013

The pickling revolution takes Boulder

By Camilla Sterne
Throughout Boulder County, citizens and businesses alike are lining their shelves and pantries with a similar assortment of carefully pickled goods. A long-standing cross-cultural tradition has found its place in the community, in the form of instructive classes and local products.
Thursday, July 11,2013

School's out for summer

Hill’s restaurants aim to replace students with other customers

By Patrick Fort
Boulder’s University Hill neighborhood has a reputation for being the students’ part of the city. After all, it’s located directly across Broadway from the University of Colorado Boulder, and the Hill’s home to many of the bars frequented by students. But what happens to business when they leave for the summer? Do Hill businesses hit tough times, and how hard is it to survive without students?
Wednesday, July 10,2013

Take a shot

Shmaltz's Slingshot provides a drinkable hops kick

By Steve Weishampel
Shmaltz Brewing Company’s He’Brew beer has quite the balancing act going on beneath its humorous exterior. With one brewery in San Francisco and another in New York, no other brewery is as immersed in the struggle of balancing the country’s craft beer tastes.
Wednesday, July 3,2013

Squashing the stigma of eating bugs

By Greg Beato
By 2050, the U.N. predicts, our planet will be inhabited by 2 billion more humans. If income and body mass continue their current upward trends, those billions will be richer and fatter than we are. That means they’ll want meat, not grain. They’ll also want seconds. But will 2050’s concentrated agricultural feeding operations — much less its free-range heritage pig farms — be able to produce enough livestock to meet the demand?
Thursday, June 27,2013

Food for all — almost

Why Boulder community cafť Peace-n-Carrots was never realized

By Camilla Sterne
Outside, a homeless man sits in a covered wheelchair vending The Voice. His red plaid shirt hangs from his insubstantial frame, and the American flag on his chair flutters minutely in the lunch hour heat. Beside him, two young men sit checking out female passersby, cooing with feigned subtlety. Through the shop door, patrons are met with air-conditioned relief.
Thursday, June 20,2013

Maintaining the passion for pours

How larger local breweries balance creativity and constant production

By Patrick Fort and Steve Weishampel
Quick. It’s your company’s birthday. What do you make? Cake? Cookies? Brownies? What about beer? Twisted Pine Brewery in Boulder is celebrating its 18th anniversary in July, and according to Justin Tilotta, who manages logistics for the brewery, Twisted Pine will have up to 40 different beers ready — a pretty huge number, even for a brewery that’s among the larger in Boulder County.
Thursday, June 13,2013

Cheating Mother Nature

Is Soylent the real deal for a liquid meal?

By Joseph Wirth
When Rob Rhinehart was living in San Francisco taking a start-up funding course in the summer of 2012, he noticed a startling economic segregation in the progressive city’s food culture. As he explored the hills and crannies of San Francisco he kept noticing that more affluent people in the Bay area were clearly healthier than poorer people, and he decided he wanted to do something about the high cost of staying healthy.
Wednesday, June 12,2013

Review: Upslope Imperial IPA

Bold beer doesn't go overboard on hops

By Steve Weishampel
It’s not unusual for beers to crack into the double-digit range, as the latest limited release from Upslope Brewing Company does. The Imperial India Pale Ale, labeled “No. 5,” is 10 percent ABV and feels like it, even once our almost-20-ounce sample can is split for four editors.
Thursday, June 6,2013

Natural foods: Who knows what your food actually is?

By Patrick Fort
Business is booming in the organic food sector. Since 2004, sales of organic food have increased 150 percent, from $12 billion to a projected $30 billion in 2013, according to the United States Department of Agriculture. One additional factor that is not included in this number, though, is the sale of “natural” foods. And there’s some evidence that consumers actually prefer the “natural” label to the more specific “organic.”
Thursday, May 30,2013

Locally grown superfood

All a Coloradan needs to know about asparagus

By Jessie Lucier
For Front Range gardeners, nature lovers, foodies and road runners, the mark of spring may be better indicated by the first sighting of wild asparagus sprouting up beside roadways, in irrigation ditches and along fences than whether or not Punxsutawney Phil saw his shadow in early February.