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Thursday, May 29,2014

A tradition, and a guild, unlike any other

Boulder Butchery Guild imparts time-honored butchery skills to varied groups of students

In Italy, Alberto Sabbadini’s family and neighbors butchered a pig every winter. His father or a neighbor would shoot it in the head with a .22-caliber rifle, slit its throat just so and hang it from a tree, snoutdown, to drain the blood.
Thursday, May 22,2014

Sustainability tax

Boulder County proposes a new levy aimed at boosting local agriculture

By Lori DeBoer
Susie Strife, sustainability coordinator for Boulder County, says that county officials have also surveyed residents multiple times on environmental issues and have found that increasing the amount of food grown locally and organically, preserving agricultural land and increasing the number of farmer’s markets have been a priority.
Thursday, May 15,2014

Rising CO2 levels to cut key nutrients in global crops

Study pinpoints impacts of greenhouse gases to key food crops

By Bob Berwyn
“Humanity is conducting a global experiment by rapidly altering the environmental conditions on the only habitable planet we know. As this experiment unfolds, there will undoubtedly be many surprises. Finding out that rising CO2 threatens human nutrition is one such surprise,” he says.
Thursday, May 8,2014

A coffee high

Climate change in coffee-growing regions is driving up prices

By Kieran Cooke
Arabica coffee beans — by far the most popular variety of coffee — are now fetching around $2 a pound on the world market. That’s nearly double the price of a year ago. There are several factors that seem to be driving the market upwards.
Thursday, May 1,2014

Morel madness in Colorado

Wild mushroom foraging season begins in the grassy cottonwood bosques

By Bob Berwyn
Mushroom hunters are a strange bunch to begin with, scurrying through the forest with their eyes glued to all the damp and shady spots on the ground, hoping to find that treasure trove of delectable fungi. The morel-seeking clan is especially zealous for a particularly delicious variety starting to sprout along some Boulder-area streambanks right now.
Thursday, April 24,2014

Hey, frackers — don’t mess with our beer!

Brewer concerns reflect wider unease with fracking boom

By Bob Berwyn
In all, 36 brewers signed a letter to Gov. John Hickenlooper, mildly (and vaguely) expressing concern about energy development impacts to the state’s craft-brewing industry. Specifically, the brewers asked Hickenlooper to strike a better balance between energy development and resource protection by supporting more stringent rules for fracking and other fossil fuel development.
Thursday, April 17,2014

What’s Manischewitz?

The goy’s guide to Passover

By Tara Morgan
This week, Jewish people worldwide are celebrating Passover. Though the celebration continues for a whole week, the holiday’s most important meal — the Passover seder — generally falls on the first night. Filled with storytelling, ritual foods and lots of wine, the seder dinner can be both mysterious to goys (non- Jews) and enthralling for all who secure an invite.
Thursday, April 10,2014

Eat and run

Sampling Boulder’s variety of food tours

By Grace Boyle
As the last snow begins to melt, flowers begin to bud and the temperatures rise, Boulder gears up to face the beautiful spring and summer months. One of the best ways to get the most out of spring is to take advantage of the nice weather and return of life with a good tour.
Thursday, April 3,2014

The mayonnaise of record

What the popularity of one brand says about the condiment

By Ari LeVaux
Mayonnaise is the top-selling condiment in the nation, and is on a trajectory to overtake soy sauce on the world stage. The reasons behind this popularity are diverse and are the subject of much speculation — by me, anyway.
Thursday, March 27,2014

Going GMO-free is easier said than done

Which comes first: the cage-free chicken or the organic egg?

By Grace Boyle
Boulder is known for its staunch commitment to organic products, sourcing local and an emphasis on avoiding genetically modified organisms, often referred to as GMOs. Whether it’s picketers on Pearl Street, advocates at the farmers’ market or social media rants from locals, it is clear there’s a rising tide of opposition to GMOs, especially in the local restaurant scene.
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