<![CDATA[Boulder - Weekly - Cuisine]]> <![CDATA[Cheating Mother Nature]]> When Rob Rhinehart was living in San Francisco taking a start-up funding course in the summer of 2012, he noticed a startling economic segregation in the progressive city’s food culture. As he explored the hills and crannies of San Francisco he kept noticing that more affluent people in the Bay area were clearly healthier than poorer people, and he decided he wanted to do something about the high cost of staying healthy.]]> <![CDATA[Sunny days ahead]]> In winter’s darkest hour, a new Sun will rise. OK, that’s a little dramatic.]]> <![CDATA[Please pass the salt]]> <![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[The new kitchen ingredient: old cookbooks]]> Peter Peckham and Patricia Edwards, who goes by the nickname Ed, are the husband-and-wife team behind an Internet company called www.oldcookbooks.com that sooner or later will show up on the computer screen of any serious cook or food lover.]]> <![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.]]> <![CDATA[Food gurus predict hot trends for 2010]]> With the new year upon us, it’s time to try predicting the year’s hottest food trends. Everyone from the National Restaurant Association to food bloggers get into this game. Here’s a look at five of these trends.]]> <![CDATA[Fabulous fernet]]> Depending on who you ask, Fernet is a miracle hangover cure, a delicious digestive aid or a secret handshake for those in an exclusive club.]]> <![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[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[Thanksgiving meal ideas]]> With Thanksgiving only days away, beautiful, golden-brown roasted turkeys are the eye candy on the covers of many magazines. Some have put different spins on traditional holiday foods, but most are not reinventing the turkey-roasting wheel this year. They’re sticking to the basics — herb-seasoned and salt-and-pepper-seasoned birds. ]]> <![CDATA[Zone Denver offers healthy alternative for delivered food]]> Zone Denver, a diet delivery service that came to Colorado in 2008 and operates a kitchen in Boulder, offers one solution to the great debate of fast food and fatty versus homemade and healthy, delivering freshly made food to doorsteps all along the Front Range, including Boulder County.]]> <![CDATA[At home with Boulder chefs]]> Chefs from some of Boulder’s most popular restaurants seem to agree that when it comes to cooking at home, the only rules required are simplicity and good, fresh ingredients.]]> <![CDATA[Cook with wine, time to dine!]]> A fun variation on winter and holiday cuisine is cooking with wine, liquor or liqueur. Each alcohol can add a distinctive flavor or enhance other ingredients from your favorite recipes. Whether you%uFFFDre cooking or baking something savory or sweet, alcohol can give your culinary dishes a festive element and taste.]]> <![CDATA[Whole hog]]> From New York City to Chicago and now even here in Boulder, chefs are attempting to embrace this new culinary challenge of serving the whole animal to their guests, leaving no parts out.]]> <![CDATA[Enlightenment in darkness]]> In many ways, Rosh Rocheleau’s life evokes a Kerouac sense of wander. While touring as a musician in Iceland, Rocheleau literally stumbled into a darkened café and found himself enlightened. “The waiters were blind, and they sent me in with a cane just by myself,” Rocheleau says. “I had to find my way in the pitch dark. "]]> <![CDATA[Restaurants rise from the ashes]]> Boulder was voted “foodiest town in America” by Bon Appétit in 2010, so it is hardly a surprise that the local food business is competitive. Only the toughest survive.]]> <![CDATA[That local spirit]]> Artisan craft bitters sweeten up the local cocktail scene.]]> <![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.]]>