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Thursday, February 26,2015

Quality versus quantity

What Boulder County chefs and farmers say about sourcing food locally and nationally

By Wyatt Carlson
When we talk about farm-to-table in our Boulder County grocery stores and restaurants, we can sometimes take it for granted. The trend is national now. We expect a certain quality, but we forget that those same establishments need quantity in order to stay in business. While local farms provide the quality, generally speaking, the larger farms provide the quantity necessary to fill menus and grocery aisles. It means chefs and farmers (and Boulder County consumers) need to be flexible, but it’s interesting to hear what people in the industry have to say about why when we look at small versus large farms. It is always a matter of quality versus quantity.
Thursday, February 19,2015

Out of the backwoods

Modern moonshiners share their thoughts on the craft

By Cody Gabbard
If one were asked to describe what they think of as a moonshiner, the image that comes to mind is typically of a toothless, overall-wearing hillbilly, with a hard, southern drawl often accompanied with subtitles on the Discovery Channel and a middle-finger attitude when it comes to the law.
Thursday, February 12,2015


The power (or not) of aphrodisiacs

By Matt Cortina
Food and sex. That’ll do it for this week’s cuisine section boys, wrap it up! No, but it feels silly to talk about the two as if there needs to be analysis. Like a good meal or a good roll in the hay, vainly parsing the particulars only takes away from the alchemy that makes those things great. Food and sex are linked in our biology, our chemistry and our society. They are, in short, fundamental and wonderful.
Thursday, February 5,2015

Ski Town USA grows up

The culinary scene in Steamboat Springs is evolving

By Hudson Lindenberger
Something special is happening in Steamboat Springs, and it is only starting to gain attention outside the Yampa valley. The iconic mountain town long identified for its champagne powder and a laid-back cowboy lifestyle is undergoing a restaurant renaissance.
Thursday, January 29,2015

Raised locally

Chef from Boulder wins ‘The Taste’ reality television competition

By Matt Cortina
I like to relate food to sex, honestly, because I think it’s pretty similar,” says Gabe Kennedy. “I don’t ever want to be overtly sexual about it, but there’s not much we put in our body. Like we put in food and water, and some people put in a penis. It’s pretty intimate.
Thursday, January 22,2015

Everything has value

A night in the kitchen at a Boulder homeless shelter provides a lesson in resourcefulness

By Matt Cortina
There’s a big atrium and a recreation room with a TV. Lights out at 10 p.m., lights on at 6 a.m. Dinner at 6:30 p.m., breakfast at 6:30 a.m.
Thursday, January 15,2015

The meaning of mayonnaise

It’s not all bread buns and tuna fish

By Ari LeVaux
It’s not mayonnaise, complained the plaintiff, food giant Unilever, maker of Hellmann’s Real Mayonnaise. Unilever ended up backing down and the suit was dropped, thanks to a perfect storm of public relations blowback it created.
Thursday, January 8,2015

Tricks to not wasting fruit and vegetables

By Julie Schwietert Collazo
about one-third of the food produced in the world each year is lost or wasted, according to the United Nations Environment Programme. Some organizations that track food waste put that number even higher; the UK’s Institute of Mechanical Engineers contends that as much as half of the food we grow and make gets sent to landfills.
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


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.