Nibbles

Will Boulder’s culinary diversity go as strip malls go?

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Ras Kassa’s was the coolest culinary anomaly I’d ever encountered in my food writing life. It was an Ethiopian roadhouse set in a Twilight...

File under ‘Mouthwatering’

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There are no late fees when you borrow parsley, sage, rosemary or thyme from the Living Seed Library inside the Boulder Public Library. The Living...

A baker’s life

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By the dawn’s early light Jennifer Bush has already been at work awhile. Scratch-made muffins, quiche, cupcakes, fruit galettes and seriously caramelized dark chocolate...

Super bowls

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The last time the Denver Broncos went to the Super Bowl, I invited folks over for a party. We were all set with a...

Chews wisely

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Me and fad diets go way back. Mom told me that when I was a toddler doctors advised her to feed me an egg...

How Boulder became the birthplace of National Pie Day

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On Saturday, the people of the United States will enjoy a day devoted to the dessert that defines our country, National Pie Day. Few...

Arugula’s Alec Shuler started with chicken and rice

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After earning a biology degree in 1995 from the University of Colorado, Alec Schuler had two urgent goals. “To travel and to ski,” he...

Grocerants and pulses rising

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For as long as I can remember I’ve been a food trend nerd and fascinated by the food of the future as depicted in...

From menudo to beet sugar rum

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Bone broth was big in 2015 in Boulder — so popular it is even available on tap in multiple flavors. Personally, I’ll take my bone broth — animal bones boiled in water — in the traditional form of Jewish chicken soup, Japanese ramen and Vietnamese pho. Other hot ...

How the sausage was made

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The earliest known comment on my future career choices was uttered by Grandma Alice, my dad’s mother, in 1954 a few months after I was born...