Home » Articles » Cuisine »  Cuisine
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.
Thursday, May 23,2013

Up-Hill battle

NoEntiendo faces obstacles in replacing K’s China

By Joseph Wirth
K’s China, a lightning rod for controversy with the Boulder police and the city council for years, has closed its doors, its owner citing the city’s scrutiny. Now, the “problem” business is looking to change its image as NoEntiendo, a South American restaurant that aims to be a more mature business, although the new owner says the pressure continues.
Thursday, May 16,2013

Need for feed

In slow economy, food assistance on the rise

By Steve Weishampel
Food assistance in Boulder County has increased rapidly in the past five years. Since April 2007, clients of the Boulder County Supplemental Nutrition Assistance Program (SNAP) have jumped from 8,848 to 21,250 as of April 2013, a 240 percent increase.
Thursday, May 9,2013

The gut as a second brain

Boulder naturopaths say food allergies can cause depression

By Abby Faires
We know that certain foods can affect the way we feel. But what about the way food makes us think?
Thursday, May 2,2013

Your brain on yogurt

Probiotic bacteria spread at Colorado universities and businesses

By Cecelia Gilboy
Sex, drugs and yogurt: what do they all have in common? They could all affect the hormone associated with happiness.
Thursday, April 25,2013

Time to rethink rice?

Arsenic levels call utilitarian food into question

By Maggie Wolf Peterson
Rice is known by nutritionists as a “first food.” Easily digested and bland, it is often the first solid food a baby receives. Prior to that, babies may be exposed to rice starch and brown rice syrup in infant formulas, which use the grain as an ingredient digestible by infants with lactose or gluten intolerance.