<![CDATA[Boulder - Weekly - Cuisine]]> <![CDATA[A conscientious approach to coffee]]> A certified organic and fair-trade roaster, Conscious Coffees has been providing coffee to Boulder companies for 15 years. Their single-origin coffees can be found at The Cup, Folsom Street Coffee House, Whole Foods, The Kitchen and Arugula, among others.]]> <![CDATA[Need for feed]]> Food assistance in Boulder County has increased rapidly in the past five years. Since April 2007, clients of the Boulder County Supplemental Nutrition Assistance Program (SNAP) have jumped from 8,848 to 21,250 as of April 2013, a 240 percent increase.]]> <![CDATA[America’s mayonnaise of record]]> Mayonnaise is the top-selling condiment in the nation, and is on a trajectory to overtake soy sauce on the world stage. The reasons behind this popularity are diverse and are the subject of much speculation — by me, anyway.]]> <![CDATA[Cocktails with a kick]]> There’s little doubt spicy cocktails have found a place on many menus. So Boulder Weekly sought the thoughts of several bartenders, mixologists and general managers around Boulder to find out what appeals to drinkers about spicy cocktails and whether capsaicin, chili peppers’ spicy chemical, is too hot to handle.]]> <![CDATA[Lactose intolerant? Try a slice of cheese]]> Cheese is arguably one of the world’s most prized commodities. Spanning the globe in vast diversity, it has remained a gustatory staple for thousands of years. Yet somewhere along the way, cheese gained a bad reputation and became, for many Americans, nothing but a guilty pleasure. For some, it’s become an enemy altogether.]]> <![CDATA[Eat, drink, shop, walk: Taste of Pearl]]> The point of Taste of Pearl, which will be held for the third time this Sunday, April 22, is to draw people out for an exploration of the many offerings of Pearl Street. They might just discover something new.]]> <![CDATA[Women in the kitchen: nurture or necessity?]]> The days of Julia Child's 12-hour pot roasts and intricate souffles have in large part vanished, at least on television. More popular cooking shows today include Rachael Ray's 30-Minute Meals and Giada De Laurentiis, Everyday Italian, both of which emphasize timely preparation for a busy individual.]]> <![CDATA[Meals on wheels]]> In their continuing efforts to up the ante on re-envisioning school lunch, the district has recently acquired a new mobile food truck that will be making the circuit across all of the district’s high schools to provide even more options for the noontime meal.]]> <![CDATA[Farmageddon]]> In the last 20 years, the amount of local foods consumed in the American diet has tripled, according to USDA, and now comprises two percent of food consumed in the U.S. As with anything that’s popular, some have seen fit to tear it down. Why do they do this? Do they find the locavores to be annoying, or do they seriously believe, as many argue, that local food enthusiasts pose a threat to the planet?]]> <![CDATA[schedule]]> <![CDATA[Moving up]]> Tim Payne is a busy man. Through his food business Farmer Girl, he’s a caterer, runs a food truck, hosts farm and pop-up dinners, and he just opened a stand in Avanti’s food hall and eatery in Denver. Glancing at his portfolio, the concepts are mobile and casual, yet diversified. However, Payne’s food business hasn’t always been that way.]]> <![CDATA[Kitchen gifts: Little things that do a lot]]> There are two ways to gift shop for a cook. You can drop a wad on a spectacular piece of equipment that will get used three or four times a year and sit in the pantry the rest of the time. Or you can convert a relatively small amount of money into a potful of tools that will get used on a daily basis.]]> <![CDATA[Making room for mobile food trucks]]> 'We've been asking the city to allow us to operate, and to let us make friends instead of enemies,' Rossello says. 'I can speak for myself, and a few other food truck owners, and say that I don't want to put my Mexicanfood truck in front of a Mexican restaurant.']]> <![CDATA[Does red or white go with turmeric?]]> Blake and Tracy Eliasson have been running their winemaking business, Settembre Cellars, for seven years now in Boulder. But it was just in May of this year that they opened up the tasting room. Once they did, they had to figure out what to do with it. And what they decided to do this week, was try to send people elsewhere, to Savory Spice Shop.]]> <![CDATA[Morel madness in Colorado]]> Mushroom hunters are a strange bunch to begin with, scurrying through the forest with their eyes glued to all the damp and shady spots on the ground, hoping to find that treasure trove of delectable fungi. The morel-seeking clan is especially zealous for a particularly delicious variety starting to sprout along some Boulder-area streambanks right now.]]> <![CDATA[A matter of perception]]> You walk into a roadside gas station on some random afternoon. You’re busy with chores all day. As you’re paying for a bottle of water you catch a familiar blur of shape and color on the candy rack. You buy it and in the car, before you turn the ignition, you take a bite.]]> <![CDATA[CU dining services constrained from going local]]> Dining services at the University of Colorado Boulder is attempting to increase the percentage of local food served in on-campus dining halls. However, the rules and regulations involved in the process are hindering localization efforts.]]> <![CDATA[Post-Katrina food: The perfect storm in edible New Orleans]]> Just two days after Hurricane Katrina barreled into New Orleans, chef John Besh, an ex- Marine who served in Kuwait and fought in Desert Storm, was already tapping his national network of military buddies to marshal resources — from propane tanks to red beans and rice — to feed workers, refugees and evacuees.]]> <![CDATA[A young crop of chefs]]> Favorite foods were on everyone’s mind at the sixth annual Iron Chef Competition at Casey Middle School, which took place on April 23. When competitors and spectators were asked about their favorite dishes, the answers ranged from Italian to Indian and Mediterranean to bacon-infused Brussels sprouts.]]> <![CDATA[Celebrate food times, come on]]> George Bernard Shaw once said, “There is no sincerer love than the love of food.” No truer words were ever spoken. Food is needed to keep humans moving, functioning. Food may also be craved, savored and enjoyed. Americans love their food. From cooking contests to eating contests, there is no end to talking, reading or discussing food options. There are days, weeks and months devoted to specific food items. ]]>