Community Table

The pleasures of bitterness

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When food isn’t salty enough, we add salt, or salty condiments like soy sauce, or salty foods like bacon. If we need sweetness, we...

Rare company

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Natascha Hess was sitting in a restaurant with her husband, Steve, late one night several years ago. They were the only two people in...

The new home cooking

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Anything that gets more people cooking and interested in local food is a good thing. The self-proclaimed Airbnb of home cooking, Cozymeal, thinks it...

Cut it (the meat) out

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We should’ve expected this. As soon as Gov. Jared Polis proclaimed March 20 Colorado’s MeatOut Day, a long-running national event that encourages people to...

From saddle to Sauternes

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Will Frischkorn saw much as a professional cyclist, churning at 30 mph through Europe and North America’s best culinary and historic destinations in a...

Action-packed celeriac

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It’s a farmers’ market cliché that celeriac is good in soup. I hear it when folks inquire as to how to use this fragrant...

Got scoby?

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In other communities, one might knock on a neighbor’s door to borrow some butter or sugar. Maybe some milk. But in Boulder County, you’re...

Food for thought

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For as much talk as there is about eating healthy, and the benefits that come to our bodies, minds and lives when we do...

The only grocery store in Lyons is doing well, and now...

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Main Street in Lyons is empty. Amid stay-at-home orders, people aren’t going to the nature park or stopping in for a long brunch. They’re...

Restaurant week, at home

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Of course restaurants have taken it on the chin during the pandemic. But the call to support them has been so full-throated, in part,...

Cup or cone

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Bryce Licht never saw it coming. He had left Colorado, left CU, traveled around South America, moved to Los Angeles, then back to Boulder,...

State of the food scene

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Every week in this space, I share just a little bit of the long and interesting conversations I have with Boulder County’s chefs, restaurateurs,...