FARM DINNER SEASON IS UPON US
The American food system makes people largely detached from what they eat. But thanks to a announced series of farm dinners at Three Leaf Farms in Lafayette, folks will be able to eat a carrot within sight of its ancestral home — its, ahem, “roots.”
The schedule will kick off with the “Summer Solstice Wild Food Dinner” on June 21 from 6-9 p.m.
Executive Chef Rachel Best of Leaf Vegetarian Restaurant is collaborating with local wild foraging guru, Wendy “Butter” Petty, to create an allvegetarian menu including wild foods from the Colorado spring like dandelion, alfalfa, wild currants and more. Space is limited and the cost will be $85.
The farm dinner series will run until mid-September with the “Summer’s Bounty Farm Dinner” on Monday, July 14, “Vegetarian Harvest Farm Dinner” on Saturday, Aug. 16 and “Harvest Equinox Farm Dinner” Saturday, Sept. 20.
For more info or to register visit threeleaffarm.com.
— Maalikah Hartley
SHINE ON THE GO
Just in time for the picnic and barbecue season, Shine Restaurant and Gathering Place will now be offering “Grab and Go” deli items, to join their growlers of house-made beer, and Shine Potions.
The gluten-free restaurant now has a stocked refrigerator at the front of the store where customers can pick up 8-ounce packages of popular items like the Beet Hummus, Yam Butter, Trout Salad and Shine’s dairy-free arugula pesto.
These items join the to-go bottles of Shine “potions” (juice blends) that hit the cold case earlier this year. The thirsty and in a hurry can pick up a bottle of “Owl Eyes,” for clarity, containing herbs and flower essences priced at $5.99 for an 8-ounce bottle or $23.45 for the 32-ounce. Growlers of Shine beer sell for $12.
For more information visit Shineboulder.com
— Maalikah Hartley
WE’RE NUMBER SEVEN! WE’RE NUMBER SEVEN!
Because Boulderites take pride in knowing where their food comes from, put an emphasis on locally grown ingredients, and get just as excited about the opening of ski season as they do the opening weekend of the farmers’ market, Boulder has been named number seven in Livability’s Top 10 Foodie Cities for 2014.
According to the online magazine, Boulder showcases regional cuisine and provides residents with bountiful opportunities to discover new flavors, textures and cooking techniques. Critically acclaimed restaurants include The Boulder Dushanbe Teahouse, which provides international cuisine from the Caribbean and North Africa in a house that was originally constructed in Tajikistan, while Brasserie Ten Ten provides diners with handcrafted cocktails and a true taste of France. The “Outstanding Wine Program” winner for the 2013 James Beard Foundation Award, Frasca Food and Wine, also highlights 200 varieties of European wines and smaller winemakers.
Editors of Livability also analyzed the accessibility city residents have to quality meat and healthy foods like fruits and vegetables — for eating in — and how much the average resident spends eating out — proving their love for their cities’ restaurants.
Topping the list was New Haven, CT. For a full analysis on criteria and other Boulder restaurants to “sniff out,” visit livability. com.
— Maalikah Hartley
EAT FISH, NOT MERCURY
The U.S. Food and Drug Administration and the U.S. Environmental Protection Agency recently issued an updated draft advice for fish consumption which encourages pregnant women and breastfeeding mothers to eat more fish that are lower in mercury — consistent with recommendations in the 2010 Dietary Guidelines for Americans.
“For years many women have limited or avoided eating fish during pregnancy or feeding fish to their young children,” said Stephen Ostroff, M.D., the FDA’s acting chief scientist.
The updated draft advice recommends pregnant women eat at least 8 ounces and up to 12 ounces (2-3 servings) per week of a variety of fish that are lower in mercury — like shrimp, salmon, tilapia and cod — to support fetal growth and development. Some highmercury containing fish that are recommended to be avoided are tilefish from the Gulf of Mexico, shark, swordfish and king mackerel.
Before issuing final advice, the agencies will consider public input. For more information visit fda.gov.
— Maalikah Hartley
Respond: letters@boulderweekly.com
