After recently shuttering three local eateries, including Farow in Niwot, Patrick and Lisa Balcom have launched Farow at Home (farowathome.com), an online home for sustainably focused recipes, cooking and baking demos and classes.
Beautiful ceramic dinnerware, serving platters and drinking vessels crafted by 80 U.S. artists are on display at delecTABLE: The Fine Art of Dining open at the Art Students League of Denver. (ASLD). Next door, Food-tography highlights culinary photography far beyond cell shots of onigiri at that hot sushi joint.
Franco Fubini, a grocer and professor of sustainability management, chats about his new book, In Search of the Perfect Peach: Why Flavour Holds the Answer to Fixing Our Food System, on March 6 at the Boulder Bookstore. Mara King, acclaimed director of fermentation for Basta and other local eateries, joins him: bit.ly/FubiniBW.
Nibbles Index: Organic is still little
Organic fruits and vegetables still only generated about 12% of total produce sales in the U.S. last year despite being widely available. Higher organic produce prices are the primary impediment to growth, according to The Produce News.
Words to Chew On: Playing in the kitchen
“We’ve earned the right to forget about stupefying household busywork, but kitchens — where food is cooked and eaten — those are really a good idea.”
– Novelist Barbara Kingsolver
Food talk of the town
Boulder Weekly food editor John Lehndorff will join Big Red F restaurateur Dave Query and host Nick Forster onstage at eTown Hall on Feb. 27 for a chat about Boulder dining — past, present and future.
6:30-8:30 p.m. Thursday, Feb. 27
eTown Hall, 1535 Spruce St., Boulder
Tickets: bit.ly/eTownLehndorffBW.