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Thursday, July 10,2014

Feeding the Front Range

National food prices rising faster than locally grown

By Heather Ridge
President John F. Kennedy once quipped that the farmer is “the only person in our economy who buys everything at retail, sells everything at wholesale and pays the freight both ways.” As long-term droughts continue to dry out the fertile valleys and plains of California, Oklahoma and Texas, and many parts of the country recover from unprecedented frosts, food prices across the country are anticipated to rise.
Thursday, July 3,2014

A little cheesy

Boulder’s craft cheesemaking scene is small, but growing

By Kristen Kuchar
What started out as one simple, fresh chevre sold at farmers’ markets, developed into cheeses being herbcoated, marinated and smoked, winning national attention by snagging awards with the American Cheese Society. Queso de Mano, “A Cheese Named Sue,” Red Cloud and Green Chile Jack are some of the recent winners.
Thursday, June 26,2014

Pain and growth

Local therapists exploring the value of gardening

By Elizabeth Escobar
Horticultural therapy picks up where medicinal treatments leave off. By way of gardening work and instruction, horticultural therapy serves to assist the elderly and people with disabilities through an expanded range of activities — both physical and social.
Thursday, June 19,2014


Where to eat your way across Colorado this summer

By Bob Berwyn
June 21 marks the official first day of summer, and that means the season of road trips is officially here. It’s time for fresh vistas, new trails and trying some new eateries along the way, because food, like adventure, nourishes not only the body, but the soul.
Thursday, June 12,2014


Cooper 10:30-11:30 a.m. The Importance of Local Food with Tracy Ryder 1-2 p.m. Lunch Lessons: Changing the Way We Feed Our Children with Ann Cooper 2-3 p.m. Making Community through Food A Reality with Kimbal Musk 4-5 p.m. The Art of Plating with Escoffier 7-8 p.
Thursday, June 12,2014

Meat, veggies and The Dairy

Inaugural Taste of Art festival puts dinner on display

By Josh Gross
The flood pushed things back a bit. But it was still nearly a year ago that Mallory Cates originally approached The Dairy Center for the Arts to pitch them on an art show about food. For Cates, who ran a company making spreads and tapenades and knew a lot of writers and photographers from her time in publishing, it seemed like a natural fit. Still…
Thursday, June 5,2014

Now seating the Flintstones

Paleo diet gets out of the cave and onto Boulder menus

By Erin Blakemore
There’s no denying that paleolithic eating, which claims to mimic the ways of our pre-agricultural ancestors by focusing on protein and eschewing grains, legumes and industrially processed seed oils, is the saber-toothed tiger of current diet trends.
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.