By Claire Walter on January 30, 2015
Grand Central Publishing, which prides itself on keeping up with food and other lifestyle trends, has declared that 2014 trends that passed their expiration dates include “‘healthy’ gluten-free products, all-juice cleanses, coffee with butter, cronuts, cupcakes (Sex and the City ended 10 years ago), $18 small plates of brussel [stet] sprouts, uni, foraging and vocado toast (thanks, […]
By Claire Walter on January 20, 2015
Natural foods restaurant quick to hook onto hot trend. Rich, hearty broths are suddenly a current food trend, and Boulder’s Fresh Thymes Eatery has jumped on the “brothwagon” and is making the “good stuff our body craves – collagen, gelatin, bio-available minerals and amino acids,” according to a press release. The restaurant’s house-made broth is served from a new Broth […]
By Claire Walter on December 31, 2014
Follow the lead of modern epicures. It’s New Year’s resolution time, and Slow Food USA has some suggestions for the coming year. I don’t generally do soapbox posts, but I do believe these points are excellent and timely, as American chefs and American foodies have learned to eat well — for the body and the […]
By Claire Walter on October 30, 2014
Former Greenbriar chef tackles & tweaks “clean” food menu. Zeal, a downtown Boulder restaurant catering to health-conscious food enthusiasts, opened November and developed a following from those allergic or averse to certain foods or food groups. Vegetarian? Zeal has many dishes for you, including sustainably harvested proteins of various kinds. Carnivore? They serve only pedigreed meats […]
By Claire Walter on July 18, 2014
On Monday, July 28, the Trash Fish Dinner takes place at the Squeaky Bean in Denver, highlighting underutilized fish species, put on by the Denver “cell” of the Chefs Collaborative, a national organization that works to fix America’s broken food system.
By Claire Walter on May 30, 2014
This easily digestible exhibition, which is geared for children and adults, examines food origins, cultures, the opposing challenges of hunger/starvation on the one hand and obesity on the other, the impact of agribusiness on food production today and the future of food production to feed a growing population on the planet.
By Claire Walter on May 17, 2014
When in Rome, the old saying goes, do as the Romans do. My corollary is, when in Greece, drink as the Greeks do. I’ll draw the line at Retsina, which I truly don’t like, but I have been ordering a glass of wine with every meal in Greece — red, white, rosé. Ours was not a culinary trip, so we ate in mid-priced restaurants, and the house wines I tried were just fine.