When Dan Hayward looks at his own store, he can see the obstacles it faces. Savory Spice Shop is tucked into the expensive-looking strip along Broadway north of Pearl Street — Hayward calls it a “destination shop” that probably looks like a fancier, more expensive option than the grocery store.

The term “gluten-free” has become something of a catchphrase around Boulder. There are gluten-free restaurants, gluten-free frozen foods, gluten-free cookies, bagels and breads. Though gluten-free foods are becoming a norm in Boulder, there is some debate about whether going gluten-free is just a fad or truly a healthier life choice.

A band you like is playing one of the two restaurant/music venues on the 2000 block of Boulder’s 13th Street, so you fire up Google Maps to be sure of where you’re going. In the glare of a summer sun, between beer delivery trucks, you can just spot a sign outside: RedFish. Or, wait, there: b.side. Wait, no. Are you on the right block?

Rather than submitting to the expensive and tedious activities of a “normal” Valentine’s Day this year, some suggest taking advantage of Boulder’s local breweries.

Women’s hands are too warm, the argument goes, to handle the ingredients. They’d damage the raw fish. The perfume or makeup or lotion on women’s hands would ruin the salmon and tuna. Of course, these are animals that live in some of the filthiest ecosystems this side of the Death Star’s trash compactor.

he thought of doing more math on a daily basis is a terrifying prospect for some. Even the word “math” is enough to make some people’s palms sweat and breathing quicken. But doing a little more math, especially in the grocery store, could save those last few calories you’ve been trying to slice off your diet.

“People easily become discouraged when they set big goals because they are too overwhelming,” says Sarah Zangerle, a dietitian at Froedtert & the Medical College of Wisconsin’s Comprehensive Weight Loss Center. “In order to keep the motivation going, it’s important to focus on small, achievable goals.

From an early age, Roundhouse Spirits’ Ted Palmer had distilling in his blood. At age 10, he was spending summer vacation at his grandfather’s house. His elder relative had mastered making wine and other spirits, and had decided to educate his young charge on the finer points of producing whiskey. This intrigued the young Palmer, but didn’t sit so well with his father. When his dad found out, Palmer recounts, “That was the end of summer vacation.”

Molotov had his cocktail; I have mine — a fiery Bloody Mary, three parts tomato juice, one part vodka. Crumble in bits of crispy bacon, add a splash or two of horseradish and hot sauce for extra tingle. There’s more to this classic drink, but that’s the basic plotline, the can’t-miss equation.

As the holiday season draws to a close, some prefer to spend a quiet New Year’s at home instead of venturing out. Ideally, preparing for this celebration should require a minimum of time hovering over the stove and standing in line at the grocery store. Chris Clarke, resident chef at Door-to- Door Organics, a service providing weekly home food delivery, recognizes the need for an elegant New Year’s menu that’s easy to prepare.