Tabitha Farrar places her hands and feet on her mat in the downward-facing dog position and releases a deep breath. When her face appears again, a smile breaks out. Her co-worker and, for the moment, yoga classmate, is squirming next to her while Ted Nugent plays in the background and the sound of glasses clinking and laughing rings out from the brewery bar in the next room.

Mike MacKinnon leads Christie into a small room and up onto a platform, where her neck is harnessed to keep her in place. Then he grabs a clean pail, pulls up a stool and begins to milk the French Alpine dairy goat, which recently gave birth at Frog Belly Farm in Longmont.

Let’s face it — being a kid can be tough. Bullies like to pick on the shy kids, the geeky kids, those who carry around a few more pounds than the others. All that can take its toll on a child’s self-esteem and confidence. But that doesn’t have to be the case at camp.

As summertime approaches, Maria Shupe and her staff at Highlands Presbyterian Camps and Retreat Center begin their preparations for the throngs of children set to arrive at their picturesque property in Allenspark.

When I look back at the summers of my youth, I think of the smell of the outdoors, of canoeing and horseback riding, of archery and s’mores around a campfire with friends. In a word, I think of camp.

When Liz Bailey first clipped her boots into a pair of dual snowboards two months ago, she was a little skeptical. An avid snowboarder, she wasn’t quite sure how these things on her feet would change the experience of gliding down the mountain.

When it comes to fresh seafood, many of us consider sushi the grand master. But these days, with the health of the environment pushing us to make more sustainable choices when it comes to what we put into our bodies, texture and flavor are not the only criteria we use when we decide what or where to eat.