Community Table

Community’s Chris Teigland on comfort food

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Community Chef Chris Teigland is easy-going. People notice. “Even at work people are like, ‘You’re never mad,’” Teigland says....

Chef and CU professor Carmen Pacheco-Borden on molé

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Carmen Pacheco-Borden is one of two things, and possibly both: She’s either not your average mechanical engineering professor or she’s not your...

Le French Café’s Agnes and Quentin Garrigou on casual French food

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Agnes and Quentin Garrigou, the husband-wife owners of Boulder’s Le French Café, grew up around food. For, they are French.

Clint and MaryKay Buckner on raising animals for meat

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I was sitting in Blackbelly one afternoon when a rock star walked in. The butchers dropped their tools and shook hands with...

On barbecue… with Georgia Boys Nick Reckinger and Matt Alexander

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"Love is time,” says Georgia Boys co-founder Nick Reckinger. He’s talking about meat. If that’s not obvious, he continues: “Love is good...

Moxie’s Andy Clark on using heirloom grains and his forthcoming Boulder...

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Andy Clark, the two-time James Beard Award semifinalist and head baker and owner of Moxie Bread Co., is scraping and molding a...

Community behind the craft

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It’s fun work if you think of it that way,” Joe says with a grin, grabbing empty beer cans, six at a time, and...

Satisfaction guaranteed

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The seed of what would become Organic Sandwich Company was sewn in the wilds of Michigan, where Marcy Miller and her three sibling...

Chef Lachlan Mackinnon-Patterson on a new endeavor

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Life is good, and busy, for Lachlan Mackinnon-Patterson. Frasca Food and Wine, which he co-founded with Master Sommelier Bobby Stuckey in 2004,...

‘The Versailles of chicken coops’

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On the top of Flagstaff Mountain, 100 chickens are living their best lives.  A rooster, a handful of show...

Pork and beans, Brazilian style

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Pork and beans is an age-old combination, expressed in countless ways around the world: Southwestern pinto beans refried in lard; Asian tofu...

Cuckoo for cocoa nog

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When the weather turns cold, we turn to hot cocoa. Like the vanishing sun, that steaming cup is a source of warmth...