Cuisine

Defining ‘Local,’ Part 2

How many degrees away from Farmer Kevin did you source your bacon?

By Heather Ridge

For many growers, the term “local” varies by commodity. “The things we grow are heavy,” reminds Stephen Koontz, professor of Agriculture and Resource Economics at Colorado State University. While selling locally may ease some of the burden of transport, it’s not alway possible for some items.

Cuisine

Farm to school

BVSD’s first annual Harvest Festival seeded through a USDA grant

By Heather Ridge

One year ago, the Boulder Valley School District learned it would be receiving almost $100,000 in funding from the U.S. Department of Agriculture to help support Farm to School initiatives that connect the schools to local farmers.

Cuisine

Facelift

Where is downtown’s dining scene heading?

By Hudson Lindenberger

The place downtown Boulderīs changes are perhaps most evident to the average person is downtown restaurants.

Cuisine

Second course

The Flatirons Food Film Festival returns for a sophomore year

By Michael J. Casey

Back for a second year, and sporting a new name, Flatirons Food Film Festival looks to expand the palate even more. Once again, five movies will be screened (Craft, Trattoria, Seeds of Time, Growing Cities, El Somni).

Cuisine

Chef Che

An artisanal army of food revolutionaries invades Boulder

By Josh Gross

“Food actually leads culture,” said Brito. “What happens with food affects every element with life. The clothes we wear. The houses we build. The things we fill those houses with. The things we use to clean those houses. How we move around in life. Food really does mean more than food.”

Cuisine

Defining local

Can one catchall word capture the meaning of the local food movement for grocers and consumers?

By Heather Ridge

According to the New Oxford American Dictionary (which actually selected the word “locavore” as its 2007 word of the year), local food is that which is sold and consumed within a 100-mile radius from where it was grown. But ask 10 people what they consider to be “local food,” and you’ll probably get 10 different answers.

Cuisine

Park it right here

Food truck pod moves measurably closer toward becoming a reality

By Josh Gross

He pulled Grant aside on the trip and pitched him on starting a similar food park in Boulder. Grant, who had been working in app development for the last several years saw the potential and came on board, bringing his business partner, Justin Riley, on as well.

Cuisine

Eat a plant and spare a tree

New study warns that our diet could push planet to the brink

By Alex Kirby

Healthier diets — defined as meaning lower meat and dairy consumption — and reduced food waste are among the solutions needed to ensure food security and avoid dangerous climate change, the study says..

Cuisine

Browned greens

Latinovating Food Fiesta to highlight how Latino food can make environmental change

By Josh Gross

As a nurse, Americas Latino Eco-Festival volunteer Tanja Johnson worked all over the world. She says that everywhere she went, she saw that food was a core part of what made and drove the culture. She says she learned that “food is where we gather, food is community and food is collaboration.

Cuisine

Does red or white go with turmeric?

Workshop aims to pair wine and spices

By Josh Gross

Blake and Tracy Eliasson have been running their winemaking business, Settembre Cellars, for seven years now in Boulder. But it was just in May of this year that they opened up the tasting room. Once they did, they had to figure out what to do with it. And what they decided to do this week, was try to send people elsewhere, to Savory Spice Shop.

Restaurant Review

That place

Finally making it into Rincon Del Sol after months of driving by

By Josh Gross

Though the specific locale is different for everyone, we all have that place, the one you drive past nearly everywhere you go, thinking to yourself, “I should stop in some time,” but keep driving past for at least another six to eight months. You know where I’m talking about.

Restaurant Review

Why do they even give you chopsticks?

Motomaki makes sushi for the burrito crowd

By Josh Gross

The rapid-service sushi joint offers 12 different rolls, or the choice to design your own. All are available as bowls, but are intended to be served as burrito-sized hand rolls, wrapped in foil and halved. It’s the perfect example of what Steve Jobs meant when he said the job of entrepreneurs was to provide what consumers didn’t yet know they wanted.

Restaurant Review

Parking your butt

Staying in one place serves Verde well

By Josh Gross

The Mexican street corn on the appetizer menu is worth a trip to Verde all by itself.

Restaurant Review

Baked on a budget

Michael’s Bavarian Bakery delivers the sweets on the cheap

By Josh Gross

The bratwurst special ($9.95) this reporter ordered had a strong, smoky flavor and a pleasantly firm texture for a brat. My server said that the sausages are currently made by friends of the owner, but that it is their ultimate goal to make them in-house.

Restaurant Review

Roadside romance

Marco’s Hot Dogs channels the feel of LA street food

By Josh Gross

When I went to school in Los Angeles, nearly a third of my meals were eaten at Cactus Taqueria, a tiny orange shack outside my apartment near Vine and Melrose. It had enough exhaust from passing traffic to function as a smokehouse, no shade, no seating, no bathroom, no ambiance and little else amenity-wise.

Restaurant Review

If it ain’t broke

Turley’s Kitchen tweaks American food instead of fixing it

By Josh Gross

In many ways, Boulder’s restaurant culture, with its focus on local, organic and high-quality ingredients and preparation, serves as a model for what the rest of the country could be doing to help Americans eat better.

Restaurant Review

The water’s fine

May Wah Restaurant and the art of simple Asian

By Josh Gross

One thing every diner needs in their toolkit is good, simple Asian food. Not simple in the sense that it’s of poor quality, but simple in the sense that it isn’t decorated to death, to the point of terminal tackiness. Just something approachably tasteful, and tasty.

Restaurant Review

Affordable excellence

Project Pie won’t nickel and dime you

By Josh Gross

My pizza artist rolled and brushed the dough, slapped my dream team on top and threw it in the oven to bake. The final product ended up with roasted Brussels sprouts, prosciutto, mushrooms, caramelized onions, peppers and red sauce on top of the fresh-baked and tasty thin-style crust.

Restaurant Review

Farm to fast food

MAD Greens is all about the quickies, what, the quickies, what

By Josh Gross

The Colorado chain has been slinging spinach since 2004, steadily growing from a single saladteria in Denver to a dozen locations statewide, with company owners saying they are looking to open as many as 50 more outlets in the next five years. MAD Greens may not be winning friends by The Simpsons’.

Restaurant Review

Wokking the wok

Wok Eat and the joys of anti-mall-foodcourt cooking

By Josh Gross

It’s kind of an uphill battle for Wok Eat. It’s located across the street from a similar restaurant (the slightly cheaper Boulder favorite Zoe Ma Ma), and has a touch of the sterile look of a generic chain, despite it being the eatery’s only location..

TidBites

Tidbites | Week of Oct. 30, 2014

The Council is considering a motion that will authorize the city manager to sign an agreement formalizing the existence of a regional group known as Making Local Foods Work. This foundation’s goal is to create an interconnected food network in the community to make eating locally convenient and affordable.

TidBites

Tidbites | Week of Oct. 23, 2014

The newest addition to the family offers the same famed pub menu and 21 beers on tap as the other Mountain Sun restaurants, including at least 16 of their own beers brewed right here in Boulder. The “World Famous” Mountain Sun Margaritas and seven wines are also ready for pouring.

TidBites

Tidbites | Week of Oct. 16, 2014

By Josh Gross

Red Bull owes you a Red Bull, McDonalds hires a mythbuster and Motomaki opens.

TidBites

Tidbites | Week of October 9, 2014

The chain has 15 locations across the U.S., mostly in metro foodie centers, and focuses on making meals that are both healthy and delicious. Nothing on the menu clocks in at more than 600 calories and there are plenty of vegan, vegetarian and gluten-free items.

TidBites

Tidbites | Week of Oct, 2. 2014

Professional archaeologist Dr. Rebecca Schwendler was introduced to the beverage 10 years ago and has been mastering its preparation and discovering new variations ever since.

TidBites

Tidbites | Week of Sept. 25, 2014

“Guests will start the evening being guided into the dark by the blind wait staff with wine and dark chocolate followed by a delicious vegetarian sensory tasting,” says a press release. “The ultimate goal of The Blind Cafe is for guests to walk away from the event having changed the way they view themselves.

TidBites

Tidbites | Week of Sept. 18, 2014

Founded in San Francisco, Instacart has since expanded to 15 cities and relies on crowdsourcing for its labor, allowing independent “personal shoppers” to shop for and deliver groceries with their own personal transportation.

TidBites

Tidbites | Week of Sept 11, 2014

Cured searched Colorado far and wide to create a sandwich they call the “PLT,” made of 100 percent homegrown ingredients — Tender Belly Ham in a house made Porchetta, Cure Farm Egg Aioli, Avalanche Cheese Company’s Cabra Blanca Cheese, BonaVida Growers’ Tomatoes, and Oxford Gardens Summer Lettuce mix.

TidBites

Tidbites | Week of Sept. 4, 2014

The epidemic has shut down markets, limited trade and made game-animals suspect. Farmers are in many cases prohibited from farming due to government bans on public gatherings as part of control measures, and getting in aid has also become more difficult.

TidBites

Tidbites | Week of August 28, 2014

By Josh Gross

According to a press release (and the giant signs in its windows), Lyfe Kitchen is “a restaurant whose focus is on dishes that are 600 calories or less and which uses local, natural and organic products.” Low-calorie and organic? In Boulder? Inconceivable!.

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