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Thursday, September 11,2014

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.
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Thursday, September 11,2014

Scientifically funny

Local authors travel the world searching for a unified theory of comedy

By Josh Gross
But the duo were not just in search of comedy itself, they were doing research on McGraw’s theory of why things are funny, something he calls the “benign violation” theory, simply described as “the idea that humor arises when something seems wrong or threatening, but is simultaneously OK or safe.
Thursday, September 11,2014

Don’t call it a comeback

Claudia Schmidt has been playing here for years

By Josh Gross
Claudia Schmidt has been playing here for years.
Thursday, September 11,2014

Fringe central

Boulder International Fringe Festival to take over The Dairy Center for the Arts

By Josh Gross
Now that summer has ended and school is back in session, the calendar has rolled back around to one of Boulder’s most cherished shenanigans: The Boulder International Fringe Festival, in which dozens upon dozens of unusual, avantgarde and...
Thursday, September 4,2014

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’.
Thursday, September 4,2014

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.
Thursday, September 4,2014

Almost green

Rick Najera’s ‘Almost White’ highlights how lack of diversity affects Hollywood and the green movement

By Josh Gross
Najera began writing about the experience and his life. But writing about that experience quickly turned into writing about larger experiences involving being Latino, or “almost white.” He wrote anecdotes and one-offs. He wrote about statistics showing that Latinos are consistently underrepresented or hypersexualized in film.
Thursday, September 4,2014

The sport of knaves

Polo for the people

By Josh Gross
The attire is sun hats, plaid shirts and jeans. A line of pickups and Suburus are backed up to the field so people can tailgate. Two girls drive by in a John Deere golf cart shouting “Beer?” as a pit bull trots alongside nipping at the wheels. The teams on the field are delineated as red versus blue.
Thursday, August 28,2014

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..
Thursday, August 28,2014

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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