This week in Cuisine
Cuisine

Mussels don't stick around in acidic ocean water

By Miguel Llanos, The Daily Climate

Her job: testing how mussels in this idyllic bay, home to the nation’s largest harvester of mussels, are affected by changing ocean conditions, especially warmer and more acidic waters. It’s a question critical to the future of mussel farmers in the region.

 
 
Boulder Weekly Beer Tour
Restaurant Review

McFoodies

The culinary conundrum of Lyfe Kitchen

By Josh Gross

Regardless of whether you’re on Team Offal, Team Slow Food or Team Molecular Gastronomy, a consistent theme in modern culinary thought is the idea of rejecting an industrialized food system, either to maximize the variety of experience, source effectively, or have an intimate knowledge of what you are eating in order to better hack your metabolism.

Past Restaurant Reviews
McFoodies
By Josh Gross
Upstairs and upscale
By Josh Gross
In need of a warm up
By Josh Gross
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