This week in Cuisine
Cuisine

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.

 
 
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Everyone is happy

It must be something in the chicken

By Matt Cortina

Everyone is happy at The Post. On a Friday afternoon, three cooks are laughing behind the bakery counter. When I return a week later, three new cooks — or who knows — are laughing again. The waiters, too, are all happy. Not the giddy, storemandated affability that drives you nuts. Just the calm joy of a person who’s happy to be at work. Happiness inhabits the place, an old VFW that was chicly remodeled and restored into a post-industrial lodge. It keeps smiles on the faces of the folks who have to wait tables and the folks who have to wait for tables.

Past Restaurant Reviews
Everyone is happy
By Matt Cortina
Looking good
By Matt Cortina
The re-creation of fun
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Cuisine
Quality versus quantity
By Wyatt Carlson
Out of the backwoods
By Cody Gabbard
Lovejuice
By Matt Cortina
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