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July 17-23, 2008
buzz@boulderweekly.com
• Going for the gold, reaching for nutrition
In wake of China’s tainted food, Olympic planners strive for healthy meals
by Tim Johnson
• And the winner is…
Bali to Bombay serves up diverse Asian fare
by Clay Fong
Food Bites
Food happenings around town
Going green
Snarf’s, four locations in Boulder County, www.eatsnarfs.com
Snarf’s, one of Boulder’s most prized eateries, has recently announced its latest reason for patrons to celebrate: it’s going green! To do its part in protecting the environment, while still satisfying our stomachs, Snarf’s has made a few changes to its practices. All four locations have committed to a switch to eco-friendly products and procedures. This includes the use of the Eco-Product line of compostable materials, participation in Western Disposal’s composting program and a variety of recycling efforts. In addition, the good folks at Snarf’s have their leftover hot pepper oil turned into biodiesel and personally collect their plastic bread bags for complex recycling centers. And if that weren’t enough reason to patronize this establishment, there’s always the fact that the green inside Snarf’s subs is still as fresh and delicious as ever. Snarf’s combines artisan-style bread, fresh cheeses, wholesome meats and the crispest veggies around to create the perfect sandwich. And now that they’ve gone green, eating your favorite in local low-key subs never tasted so good.
Dirty kitty
Black Cat, 1964 13th St., Boulder, 303-444-5500
It’s time to get a little dirty. Black Cat, Boulder’s acclaimed fine dining restaurant, is hosting a series of summer Sunday “Dirt Dinners.” The Dirt Dinners are an opportunity for patrons to get a taste of Black Cat Chef Eric Skokan’s gardening efforts. Chef Skokan has created a personal garden full of the season’s best vegetables, everything from arugula to eggplant to sweet peas. Now that those summer vegetables are in harvest, he has decided to present them to the public for the best in fresh cuisine. It’s an important move for those “locavores” to partake in cuisine whose ingredients were grown here in Boulder, reducing the carbon footprint caused by shipped goods. The upcoming July 20 dinner will showcase haricots verts, small and delectable green beans. Future Sunday Dirt Dinners will include fennel, tomatoes, eggplant and peppers. Each dinner is priced at $38 per person, and a complimentary bottle of wine is served when you order two dinners. Reservations are recommended and can be made by calling the restaurant at 303-444-5500.
The philosophy of food
The Iliff School of Theology, 2201 S. University Blvd., Denver, 303-765-3198
We all consume food on a daily basis as sort of a generic routine to fill our bodies with sustenance. But food has a place in the bigger picture, as well. The Veterans of Hope Project, a nonprofit that seeks to connect and educate people about religion, culture and democracy, is sponsoring an upcoming symposium in Denver titled, “The Welcome Table: Food, Culture and Community-Building.” The three-day event will teach how social justice can be accomplished through art, storytelling and, of course, food. The Welcome Table will feature the opinions of cooks, artists and activists, and even host cooking demonstrations and panel discussions on the connections between food, religion, culture and social justice theory. The event will take place on July 18-20 at the Iliff School of Theology. There is no cost to participate, but a $10 per day donation is suggested and advanced registration is required. For more information or to register, contact the Veterans of Hope Project at 303-765-3198 or www.veteransofhope.org.
Respond: letters@boulderweekly.com
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