<![CDATA[Boulder - Weekly - Cuisine]]> <![CDATA[Give a cookie, get a cookie for Halloween]]> Santa has always had a monopoly on the good cookies. But it took Julia Usher a while to ponder the bigger issue: Why should the winter holidays get all the gingerbread? And why should something as deliciously fun as a cookie exchange be relegated to December?]]> <![CDATA[Defining local]]> According to the New Oxford American Dictionary (which actually selected the word “locavore” as its 2007 word of the year), local food is that which is sold and consumed within a 100-mile radius from where it was grown. But ask 10 people what they consider to be “local food,” and you’ll probably get 10 different answers.]]> <![CDATA[Juice, juice baby!]]> While commonly thought of in terms of cleanses and diet resets, juice from raw fruits, vegetables and nuts is increasingly becoming a key element to healthy, balanced meal planning.]]> <![CDATA[Time to rethink rice?]]> Rice is known by nutritionists as a “first food.” Easily digested and bland, it is often the first solid food a baby receives. Prior to that, babies may be exposed to rice starch and brown rice syrup in infant formulas, which use the grain as an ingredient digestible by infants with lactose or gluten intolerance.]]> <![CDATA[Squashing the stigma of eating bugs]]> By 2050, the U.N. predicts, our planet will be inhabited by 2 billion more humans. If income and body mass continue their current upward trends, those billions will be richer and fatter than we are. That means they’ll want meat, not grain. They’ll also want seconds. But will 2050’s concentrated agricultural feeding operations — much less its free-range heritage pig farms — be able to produce enough livestock to meet the demand?]]> <![CDATA[Eat and run]]> As the last snow begins to melt, flowers begin to bud and the temperatures rise, Boulder gears up to face the beautiful spring and summer months. One of the best ways to get the most out of spring is to take advantage of the nice weather and return of life with a good tour.]]> <![CDATA[The pickling revolution takes Boulder]]> Throughout Boulder County, citizens and businesses alike are lining their shelves and pantries with a similar assortment of carefully pickled goods. A long-standing cross-cultural tradition has found its place in the community, in the form of instructive classes and local products.]]> <![CDATA[End of an era]]> According to current general manager Ed Bigg, the restaurant was busy from the get-go. Boulderites latched on to the casual style of the little Mexican joint, sipping margaritas in the Red Room lounge and digging into a wide selection of TexMex specialties.]]> <![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[CU unveiling new dining extravaganza]]> Located in the southwest area of campus next to Regent Hall, the Center for Community (C4C) is easily accessible from Regent Drive for cars and bikes alike.]]> <![CDATA[Alternative Thanksgiving options]]> Sometimes it can be fun to play with holiday traditions, especially those involving food. Altering an ingredient, making a new dish, or changing a presentation can create a fresh energy for the table and may help alleviate the stress of hosting your hard-to-please in-laws and extended family.]]> <![CDATA[Chai time]]> For the Rawats, chai is the glue that holds their family together. This summer, the Boulder residents had an idea to take their chai out into the community with the hope that their drink could make an impact on bringing people together. The idea flourished, and Rachna Rawat and her husband Rajeev Rawat watched as their two children, Radhika, 19, and Rishi, 21, took their family recipe and formed Hanuman Chai.]]> <![CDATA[Dreams of free meals]]> It isn’t tough to spot the food writers at Brasserie Ten Ten on a sunny Sunday. Buddy Thomas’ professional Nikon sits on the table, ready to snap oysters, mussels and whatever brunch is going to be. And Thomas and fellow blogger Paul McCullough both sport homemade T-shirts with BoulderFoodBlog.]]> <![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[Unemployed Georgia boys turn to BBQ]]> Delicious barbecue that holds true to its deep Southern roots — while also catering to the environmentally conscious masses — can be a difficult find in Boulder County, but Matt Alexander and Nick Reckinger are facing the challenge head-on.]]> <![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[Not with a bang but with a shipping delay]]> In October, Huy Fong Foods, manufacturer of Asian hot sauce institution Sriracha, aka, “cock sauce,” was sued by its hometown of Irwindale, Calif., a move that threatened to limit America’s strategic hot sauce reserves and potentially send prices skyrocketing. In a word: Srirachagate.]]> <![CDATA[Feeding the Front Range]]> President John F. Kennedy once quipped that the farmer is “the only person in our economy who buys everything at retail, sells everything at wholesale and pays the freight both ways.” As long-term droughts continue to dry out the fertile valleys and plains of California, Oklahoma and Texas, and many parts of the country recover from unprecedented frosts, food prices across the country are anticipated to rise.]]> <![CDATA[Hangover killers]]> Summer is more than here — it’s hangover. Be sure you have cash on hand kicking hard. That means it’s because they don’t take credit cards. the perfect time to enjoy the Illegal Pete’s:.]]> <![CDATA[There’s no business like brew business]]> Just like those bands who feel they have mastered their chords and progressions, though, “homebrewers are a dime a dozen,” says Michael Memsic of Sanitas Brewing Company. And despite how good your friends say your award-winning homebrew is, there’s a lot more to it than recipe development.]]>