<![CDATA[Boulder - Weekly - Cuisine]]> <![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[Warming something up]]> The world’s population is projected to top 9 billion by 2050, a 28 percent leap that will greatly increase the demand for food just as climate change is altering rainfall patterns and causing more frequent and widespread droughts.]]> <![CDATA[The taco, revisited]]> The taco has deep, traditional roots that go back as early as 18th-century Mexico, and still today those same flavors can be found at traditional Mexican restaurants across the United States and in Boulder County.]]> <![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[The coffee is sweeter at Bittersweet]]> Editor’s note: Boulder Weekly received this submission from the Imagine! CORE-Longmont reviewers and decided to let them head off this week’s Cuisine section with a story on their experience at Bittersweet in Louisville.]]> <![CDATA[Browned greens]]> As a nurse, Americas Latino Eco-Festival volunteer Tanja Johnson worked all over the world. She says that everywhere she went, she saw that food was a core part of what made and drove the culture. She says she learned that “food is where we gather, food is community and food is collaboration.]]> <![CDATA[Eat a plant and spare a tree]]> Healthier diets — defined as meaning lower meat and dairy consumption — and reduced food waste are among the solutions needed to ensure food security and avoid dangerous climate change, the study says..]]> <![CDATA[The transformative potential of travel and food]]> Somewhere in an old suitcase, Peggy Markel has a photograph of her father as a young man in the military, breaking bread with Gypsy (also known as Roma) children in Florence, Italy. For her, this image captures what she values about her relationship to food: kinship, adventure and unexpected good stories.]]> <![CDATA[Park it right here]]> He pulled Grant aside on the trip and pitched him on starting a similar food park in Boulder. Grant, who had been working in app development for the last several years saw the potential and came on board, bringing his business partner, Justin Riley, on as well.]]> <![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[Chef Che]]> “Food actually leads culture,” said Brito. “What happens with food affects every element with life. The clothes we wear. The houses we build. The things we fill those houses with. The things we use to clean those houses. How we move around in life. Food really does mean more than food.”]]> <![CDATA[Second course]]> Back for a second year, and sporting a new name, Flatirons Food Film Festival looks to expand the palate even more. Once again, five movies will be screened (Craft, Trattoria, Seeds of Time, Growing Cities, El Somni).]]> <![CDATA[Facelift]]> The place downtown Boulder´s changes are perhaps most evident to the average person is downtown restaurants.]]> <![CDATA[Farm to school]]> One year ago, the Boulder Valley School District learned it would be receiving almost $100,000 in funding from the U.S. Department of Agriculture to help support Farm to School initiatives that connect the schools to local farmers.]]> <![CDATA[Dressed Up Salad Dressing brings flavor, color and, most importantly, nutrition]]> When Jamie Corder and Aryn Schlichting started “eating happy” in 2010, they realized that one aspect of their diet was still unhappy. As they wandered down the salad aisle, they could not find a dressing that matched their needs.]]> <![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[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[Video: Great American Beer Fest 2012]]> David Accomazzo and Josh Minor were on a quest to find unique brewers at this year's Great American Beer Festival. Check out the video they came back with. ]]> <![CDATA[Italian-style pizza booming in Boulder]]> It’s clear that people in Boulder love pizza. Not just any kind of pizza, but authentic Italian pizza. And the city’s restaurant scene has seen an uptick in places that offer it. Boulder’s newest restaurant that serves Italian-style pizza is Tossa, which opened its doors on Oct. 26 to many waiting customers. Yet there are many other pizzerias blocks away that also have loyal customers, in part because each restaurant has its own unique style of Italian pizza.]]> <![CDATA[Long, strange trip: Notions about food change over four decades]]> At the time, no one realized it was the beginning of a food revolution, since much of the action took place out of the public eye in kitchens and co-ops, at farms and farmers markets.]]>