Top Articles from Cuisine
Thursday, November 7,2013
Harm reduction approach to alcohol overconsumption focuses on minimizing risk of alcohol abuse, one slice of pizza at a time
As waves of cloudy-eyed CU students ascended the stairs from the University of Colorado Boulder campus to the front of the Colorado Book Store on Halloween, they were met by a group of individuals, some in suits and some in costumes, serving 10 pizzas from The Sink, two large party subs from Cheba Hut and four cases of bottled water.
Thursday, October 31,2013
Beer pairings continue their takeover of the town
Boulder’s brewpubs — where outside the mountains’ snowy tips mirror the foam-headed pints lining the bar — are out to prove that beer and food are one and the same.
Thursday, October 24,2013
Meat grown in vats is getting closer, and that’s a good thing
It’s getting increasingly hard to find anything good to say about meat. It is expensive, swallowing huge tracts of land and tons of grain. It has a large carbon footprint. Finally, industrial meat production is hard on the animals, even before they’re slaughtered.
Thursday, October 17,2013
Left Hand earns three golds as GABF smiles on Colorado
Is bigger better? This year’s Great American Beer Festival didn’t provide a clear answer.
Thursday, October 10,2013
Remodeled, re-established or just plain new, three Boulder restaurants bring excitement to dining landscape
Nelson Kugel, owner of the Gondolier, unrolls a blueprint under the hanging halogen lights in his restaurant’s new location at the Meadows Shopping Center. His finger hovers just above the diagram before he points out where the full-service bar, the private dining room and the adjacent booths will fit amid the bare concrete of the now-skeletal space.
Thursday, October 3,2013
After the flood, farmers and customers breathe life into community events
Federal law lays it all out: If the edible portion of a crop directly touched floodwater, it’s “adulterated” and should not enter human food channels.
Thursday, September 26,2013
Regulars, atmosphere create different type of bar experience
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
Floodplain map benefits Left Hand; Spirit Hound faces months-long closure
As water poured into the tasting room at Spirit Hound Distillers, Craig Engelhorn got drunk.
Thursday, September 12,2013
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
After decades honing mass-market appeal, the industry eyes artisanhood
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.