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Wednesday, December 31,2014

Finding the cure

Curing meats at home provides a world of culinary options you otherwise won’t find

By Matt Cortina
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 with friends and family.
Tuesday, December 30,2014

Flat

What to do with expensive bubbles and brews when the party dies

By Matt Cortina
And with good reason — without carbonation, something just tastes off in our sparkling wines, beers and ciders. It’s also hard not to connote flat drinks with memories of stench-filled and grungy college mornings. It’s true letting drinks go flat is not ideal but it need not be a death sentence.
Thursday, December 18,2014

The perfect holiday spice

By Yvona Fast
Zingiber officinale initially came to us from the Far East — southern China and Malaysia. There, the root is used chiefly in savory dishes. It spread westward across Asia to Egypt and entered Europe through Greece. Both Egyptians and Greeks baked a type of gingerbread for ceremonial purposes.
Thursday, December 11,2014

Trimming the fat on fat

Everything you thought you knew about fat is wrong

By Ari LeVaux
With the salad days of summer behind us and dark, cold days approaching, fat is in season. The holidays, and the accompanying onslaught of rich feasts, present a timely opportunity to think about fat, and there is much to consider these days.
Thursday, December 4,2014

Eat your greens

Serving up sustainability in restaurants actually saves money

By Matthew Schniper
At New York’s Otto pizzeria, he’s added meatless Mondays and incorporated lessresource-intensive vegan and vegetarian items into the menu; he’s nixed bottled water service in favor of a house system and reusable glass bottles; food delivery is done...
Wednesday, November 26,2014

Brewing battle

Grocery stores want voters to let them sell full-strength beer and wine, but is that really a good idea?

By Hudson Lindenberger
There is a fight brewing that could become one of the biggest ballot issues in 2016.† After failing five times to get legislative approval for sales of full-strength beer and wine in the last
Thursday, November 20,2014

Mussels don't stick around in acidic ocean water

By Miguel Llanos, The Daily Climate
Her job: testing how mussels in this idyllic bay, home to the nation’s largest harvester of mussels, are affected by changing ocean conditions, especially warmer and more acidic waters. It’s a question critical to the future of mussel farmers in the region.
Thursday, November 13,2014

‘Tis the season

Gain that warm winter weight at a discount with Boulder Restaurant Week

By Josh Gross
From Friday, Nov. 14 to Sunday, Nov. 22, more than 50 restaurants in Boulder County are offering specially-prepared and discounted prix fixe three-course menus.
Thursday, November 6,2014

Glean on me

Boulder Fruit Rescue brings in a bountiful harvest

By Heather Ridge
On every street there seems to be at least one tree laden with branches bowed down with ripening fruit. Sauces, cider, pies and cobblers — it’s been hard for homeowners to use them all and many, overwhelmed with the volume, simply haven’t been able to organize their harvest.
Thursday, October 30,2014

Defining ‘Local,’ Part 2

How many degrees away from Farmer Kevin did you source your bacon?

By Heather Ridge
For many growers, the term “local” varies by commodity. “The things we grow are heavy,” reminds Stephen Koontz, professor of Agriculture and Resource Economics at Colorado State University. While selling locally may ease some of the burden of transport, it’s not alway possible for some items.
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