Jennifer Pappas

Farm-to-Table In Every Way Possible

The thing about changing the world is that it takes more than a model, it takes a revolution. A handful of food fanatics isn’t enough to overthrow processed food or establish a sustainable local agriculture. People have to support it; consumers have to choose it.

Food News May 2018

Here we go again. Isn’t it nice to read news with no mention of nuclear weapons, gun violence, corruption, or the man we call POTUS? Starting now, I mean… Alex Seidel, chef and owner of Mercantile in Denver, took home a James Beard Award from the gala on May 7. Andy Clark of Moxie Bread Co. in Louisville was also a finalist in the Outstanding Baker category, and though he didn’t claim an

Hola, Corrida. Bryan Dayton Brings Basque To Boulder

From the menu to the space, Corrida establishes a palpable change in pace. From the moment you exit the elevator on the fourth floor and enter Corrida’s dining room through the kitchen, it becomes hard to maintain your sense of urgency. A partition of stacked wine bottles and a beef refrigerator mostly obscures the kitchen, the floor-to-ceiling windows showcase the view--everything about the

Sampler Plate: Following Chocolate From Tree To Truffle

According to Aztec legend, the deity Quetzacoatl angered his fellow gods by sharing a divine secret with mortals – the cultivation and craft of chocolate. This story implies the grand importance of this ingredient throughout history, so much as to make it sacred. The idea has remnants in culture today. Part of its scientific name, theobroma, literally translates from Greek as “food of the

Outdoor Retailer: Industry And Advocacy

For a lot of us, Outdoor Retailer is something we only see from the outside. Or from the social media posts of friends working in the industry. The shows are full of influencers, brands, manufacturers, and even famous pets. (The Insta-illustrious wolfdog, Loki, graced this year’s Snow Show with his presence. Who might we glimpse at the Summer Market?) Even at 85,000 attendees, they are

Food News April 2018

Alright, everybody, it’s here. The news you’ve been anxiously awaiting, and probably salivating over. We’ll cut to the chase. First up: If you’ve been waiting as impatiently as we have for a stroll through the farmers market, we have amazing news: Boulder and Longmont markets will be opening a whole month earlier than usual! Opening day was on April 7, and they go through Nov. 17

Stop To Smell The Rosemary: Slow Food In Boulder County

By this point, we’re all acquainted with the dangers of fast food. But how many of us are truly eating “slow” food, the way it was meant to be eaten? The Slow Food movement is about more than foregoing the McDonald’s drive-through; it’s about engaging with what you’re eating, appreciating where it comes from, and sharing it with your community. It’s a philosophy about taking a

Sampler Plate: Tracing Coffee from Bean to Barista

We live in Boulder County, so we have to admit to being spoiled in a lot of ways, including by the coffee culture. But when you’re surrounded by places where you can pick up fresh, premium coffee, it’s easy to sip, savor, and move on with our day without thinking about what it takes to get a truly great brew into our cups each morning. Will Kuepper, Director of Education at Ozo Coffee

Glass Highways: The Future of CO Transportation Is Transparency. We Hope.

As Denver’s population grows rapidly with few signs of stopping, transportation rushes to keep up, developing high-speed tube networks and carless transportation—or at least, driverless. As we expand our technology, we need to do more than just envision the most futuristic vehicles possible. We need to change the way we think about mobility entirely. Imagine traveling from Denver to Houston

Ski Like A Girl

We love stories about girl power. About the cool stuff chicks in Colorado are doing. About ladies who tear it up in the mountains every weekend. Who bring intensity like no one else. Specifically, we love this story about one particular Coloradan girl who has trained her way to skiing glory, all before graduating from the fifth grade. We caught up with Lucy Oliviero high in the