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Thursday, March 26,2015

Go Fish

How seafood gets from one side of the world to Boulder County

By Matt Cortina
At the recent High West Oyster Fest, Chef Dave Query, owner of Big Red F restaurants, and Paul Packer, president of Northeast Seafood, one of the biggest seafood suppliers in the state, are standing around backstage and talking about seafood.
Thursday, March 19,2015

Future food

CSU marries technology and agriculture at innovation summit

By Matt Cortina
The Front Range is poised to change how the world eats. That’s the message at the first ever “Advancing the Agriculture Economy Through Innovation” Summit at Colorado State University. Over the course of three days, March 18-20, Colorado farmers, entrepreneurs, experts, industry members and more discussed cutting edge topics related to agriculture in a series of panels and lectures. The topics ranged from dealing with water shortages to financing agricultural entrepreneurs to passing a collective $1 trillion and entrenched agricultural knowledge from the current generation of farmers to a new one.
Thursday, March 12,2015

The continuing adventures of Hosea Rosenberg

Catching up with one of Boulder’s favorite chefs

By Hudson Lindenberger
Hosea Rosenberg is a gypsy. Not one that moves from town to town hanging his shingle out for a season until moving on. No, his journey is a more personal one of selfreinvention where he is continually pushing his culinary boundaries in different directions. Some succeed, some fail, but the lessons learned stay with him. And it all is on display at his newest endeavor Blackbelly Market.
Thursday, March 5,2015

Artifical colors: Not so sweet

Some in the food industry are pushing to completely eradicate coloring additives

By Ari LeVaux
Nestlť recently announced plans to remove all artificial colors and flavors from its candy bars. The company said it was doing so in response to consumer preferences, not because there was anything dangerous about the artificial products they were using.
Thursday, February 26,2015

Quality versus quantity

What Boulder County chefs and farmers say about sourcing food locally and nationally

By Wyatt Carlson
When we talk about farm-to-table in our Boulder County grocery stores and restaurants, we can sometimes take it for granted. The trend is national now. We expect a certain quality, but we forget that those same establishments need quantity in order to stay in business. While local farms provide the quality, generally speaking, the larger farms provide the quantity necessary to fill menus and grocery aisles. It means chefs and farmers (and Boulder County consumers) need to be flexible, but it’s interesting to hear what people in the industry have to say about why when we look at small versus large farms. It is always a matter of quality versus quantity.
Thursday, February 19,2015

Out of the backwoods

Modern moonshiners share their thoughts on the craft

By Cody Gabbard
If one were asked to describe what they think of as a moonshiner, the image that comes to mind is typically of a toothless, overall-wearing hillbilly, with a hard, southern drawl often accompanied with subtitles on the Discovery Channel and a middle-finger attitude when it comes to the law.
Thursday, February 12,2015


The power (or not) of aphrodisiacs

By Matt Cortina
Food and sex. That’ll do it for this week’s cuisine section boys, wrap it up! No, but it feels silly to talk about the two as if there needs to be analysis. Like a good meal or a good roll in the hay, vainly parsing the particulars only takes away from the alchemy that makes those things great. Food and sex are linked in our biology, our chemistry and our society. They are, in short, fundamental and wonderful.
Thursday, February 5,2015

Ski Town USA grows up

The culinary scene in Steamboat Springs is evolving

By Hudson Lindenberger
Something special is happening in Steamboat Springs, and it is only starting to gain attention outside the Yampa valley. The iconic mountain town long identified for its champagne powder and a laid-back cowboy lifestyle is undergoing a restaurant renaissance.
Thursday, January 29,2015

Raised locally

Chef from Boulder wins ‘The Taste’ reality television competition

By Matt Cortina
I like to relate food to sex, honestly, because I think it’s pretty similar,” says Gabe Kennedy. “I don’t ever want to be overtly sexual about it, but there’s not much we put in our body. Like we put in food and water, and some people put in a penis. It’s pretty intimate.
Thursday, January 22,2015

Everything has value

A night in the kitchen at a Boulder homeless shelter provides a lesson in resourcefulness

By Matt Cortina
There’s a big atrium and a recreation room with a TV. Lights out at 10 p.m., lights on at 6 a.m. Dinner at 6:30 p.m., breakfast at 6:30 a.m.