<![CDATA[Boulder - Weekly - Cuisine]]> <![CDATA[Locals longing for their kombucha]]> Formerly a tea of limited flavors, kombucha producers introduced more fruit flavors to their selections, which ultimately requires more sugar for the fermentation process. According to news reports, kombucha products typically have less than 0.]]> <![CDATA[Put a twist on your Thanksgiving favorites]]> No other meal is as traditional as the Thanksgiving feast. If the host or hostess doesn't serve the family's favorite green bean casserole, Aunt Betty's sweet potato casserole or grandma's five-cup salad, there could be some holiday discontent.]]> <![CDATA[Relocation of The Buff delayed by building permits]]> Overflowing plates of hearty brunch food, tart Arnold Palmers in mason jars and silverware wrapped in mismatched cloth napkins crowd the tables shared by college students and older Boulder residents at The Buff. It’s hard not to feel at home in the restaurant that’s become a Boulder staple — and the $1 mimosas and Bloody Marys don’t hurt.]]> <![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[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[New looks for fall]]> Nelson Kugel, owner of the Gondolier, unrolls a blueprint under the hanging halogen lights in his restaurant’s new location at the Meadows Shopping Center. His finger hovers just above the diagram before he points out where the full-service bar, the private dining room and the adjacent booths will fit amid the bare concrete of the now-skeletal space.]]> <![CDATA[Watching (local) sausage being made]]> When you get the family and friends together this summer to char up brats or make a pot of homemade spaghetti sauce with Italian sausage, there’s a good chance some of those links will have come from a local maker with ties to the area stretching back half a century.]]> <![CDATA[A dream come true]]> Opening a restaurant is always a long process. But the chain of events that led to the opening of one Boulder restaurant and the realization of a lifelong dream spanned two continents and intertwined the fates of two women in a way neither of them could have foreseen.]]> <![CDATA[Raw milk: A drink in the raw]]> Mike MacKinnon leads Christie into a small room and up onto a platform, where her neck is harnessed to keep her in place. Then he grabs a clean pail, pulls up a stool and begins to milk the French Alpine dairy goat, which recently gave birth at Frog Belly Farm in Longmont.]]> <![CDATA[Third-generation chocolatier: Go soft on the fudge]]> Maryann Boho’s mother, Evelyn Dixon, started The Williamsburg Chocolatier in 1985. Evelyn learned the art of making candy from her own mother, Mary Conner. “My mother taught me what she knew about chocolate and candy-making, so many people do refer to me as a third-generation chocolatier,” says Boho, who lives in New Kent County, near Williamsburg, Va.]]> <![CDATA[Boulder restaurants: Old dogs, new tricks]]> Here at The Sink, local and national crowds gather within the recognizable walls that have sheltered everyone from the once-a-week regular to the president of the United States. Now celebrating its 90th year of service, food and drink endures in evolving ways to keep relevant and exceed near-mythological expectations.]]> <![CDATA[Help your organs by eating them]]> Teleology is the philosophical study of the purpose or design in natural phenomena. Apply nutrition to this study and, as an eater, you can determine how a particular whole food, be it a fruit, vegetable or nut, can benefit your body based on its shape, design and color.]]> <![CDATA[Importing old tradition]]> The Bohemian Biergarten is not a restaurant, it’s a pub, says Srom, and traditional pilsners will dominate the taps.]]> <![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[Pain and growth]]> Horticultural therapy picks up where medicinal treatments leave off. By way of gardening work and instruction, horticultural therapy serves to assist the elderly and people with disabilities through an expanded range of activities — both physical and social.]]> <![CDATA[Nutrition-conscious drawn to diet for those who can't digest wheat]]> The gluten-free diet is no picnic. So when Julie Pech put her 12-year-old son on the wheatfree eating plan, she also stopped eating the ubiquitous grain to help him make the transition.]]> <![CDATA[Celebrity chefs prove kids can eat their veggies]]> The Pick Chow! Across America event, hosted by the award-winning kids nutrition website ZisBoomBah.com, will encourage kids to make their own choices heard in the kitchen.]]> <![CDATA[Planting seeds]]> The American menu today is crowded with many cuisines: Italian, Chinese, French, Japanese, German, Ethiopian, Irish, Vietnamese. With so many kinds of cooking, it can be easy to forget what is the most important cuisine of them all, that of American Indians.]]> <![CDATA[It’s plain as day]]> Plastered with a reputation for plainness, a plant with a fairly short history of use is anything but. When studying vanilla, one discovers definitions that complement and clash when describing the world of this fairly ubiquitous taste. Its name even holds a dirty little secret.]]> <![CDATA[Feeling out food: Why we eat the things we do]]> “The psychology of eating is perceived in society as concerning only anorexia, bulimia and extreme obesity,” says Marc David, a health and nutrition consultant and eating psychologist. “This is like defining health as ‘cancer, heart disease and diabetes.]]>