Trying to eat better this spring? Or at least trying to look better when you bust out the shorts and swimsuits this summer? Boulder Weekly sat down with James Lee, owner/partner of Blackbelly Catering and The Bitter Bar to discuss his favorite seasonal drinks and ways to tailor them for the health-conscious.]]> 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.]]> Every Monday at 8:30 a.m., Shannon Aten hits the streets with a food truck chock full of cupcakes, cookies, cinnamon rolls and croissants to sell to hungry customers.]]> Ripple isn't the first of its kind, and it won't be the last in Boulder. In a trend that seems to be sweeping in from the West Coast, self-serve frozen yogurt joints are gradually popping up around the city.]]> David Accomazzo and Josh Minor were at the the first night of the Great American Beer Festival. Check out the video below:]]> I should have known better. My cousin’s seemingly casual invitation was too intent on success, the gleam in her eye a bit too bright. “Take a bite,” she said, holding out the stalk of rhubarb.]]> The svelte sommelier for San Francisco’s upscale Spruce restaurant looks like a polished Drew Barrymore as she works the floor with a warm smile. But, like all the restaurant jobs Guild Moore has had, this one, long associated with stuffy men in tuxedos, is surprisingly physical. You need only look at the 27-year-old’s orthopedic-like black clogs to know stilettos wouldn’t work in wine service.]]> "Like a lot of brewers today, it%uFFFDs Charlie's fault," Turner says. Charlie, in this case, refers to Charlie Papazian, the man who founded the American Home Brewers Association in 1978 and in 1984 wrote the 'home brewer's bible,' The Complete Joy of Home Brewing.]]> Wright has started a company based in Lafayette called DrunkenRaisins, which sells gin-soaked raisins online. Wright himself started using the raisins about four years ago when conventional methods weren%uFFFDt working for the pain he was experiencing in his hands.]]> 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.]]> It’s the summer of homebrewers. Or, more accurately, it’s the summer they’re stepping out. Starting in about a week, when BRU Beer will open its first taps, three new breweries will emerge in Boulder County’s already busy beer scene.]]> 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.]]> “We’ve all noticed asparagus and pineapples in December in the supermarkets,” says Chris Waldrop, director of the Food Policy Institute of the Consumer Federation of America (CFA). A visit to supermarkets finds frozen vegetables from across the globe, including Canada, China, Egypt, Ecuador, Mexico, Peru and Poland.]]> Tom Henson and his son Tim are the owners of T %uFFFD T Jerky Outlet in the Table Mesa Shopping Center, and to say they carry a wide variety of jerky is a bit of an understatement. The walls are lined with every type of jerky you could ever imagine, as well as a few varieties you probably hadn%uFFFDt.]]> Even surrounded by all the activity inside the CW2 studio early on a Monday morning, Dessert Diva Danette Randall finds peace doing what she loves: baking. With the morning news segment taping live, Randall works in a darkened corner of the studio on a rolling kitchen preparation table separating her ingredients for her 8:35 a.m. segment. After a five-minute warning, her table is rolled to her segment space and she checks her lipstick one last time.]]> 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.]]> 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.]]> 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.]]> The way you prepare your food can be just as important as what food you eat. Is there any point in eating broccoli, for example, if you cook the life out of its natural carcinogen killers? On the other hand, some foods, such as tomatoes, may offer more benefits when they’re cooked. Fortunately, nutrition experts know a few tricks to help you get the most nutrients out of your food.]]> 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.]]>