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Foodie Trends, Trendy Foods
As a lifelong food geek, I jumped at the opportunity to work on Eat In Eat Out, a new report focused on U.S. food and beverage trends. Thus, some predictions—and how they are manifesting locally.
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food
Tid-Bites: A Grain of SALT
Andra and I enjoyed a really wonderful media dinner at SALT last week, and we got to sit with some wonderful people, including John Long of Long Family Farm, purveyor of practically perfect pork! Thanks, SALT, for a wonderful evening!
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Tid-Bites: Park Burger, Denver
My friend Hannah and her husband are my go-to excuse for trying new restaurants in Denver. If I don’t really have an excuse to be down there, but want to try a new place, I’ll call them up and ask…
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YS Interview with Michael Pollan: Full Text
I just wanted to talk about mostly some ideas for how a person can implement your ideas at a local level. There’s been a lot of attention to Obama and his ideas about food policy on a national level, but…
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The Defender of Food
For me, the revolution started in January of 2007 when I read a feature article in The New York Times Magazine called “Unhappy Meals.” “Eat food. Not too much. Mostly plants,” the article began, before launching into a staggering evaluation…
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Staycations: Food & Drink
Daytrip Foodie Day When you think of destinations, you likely don’t think of Windsor, Colorado’s oft-ignored suburban shire. But Windsor is on the verge of a foodie revolution. Head north on I-25 and swing into downtown Windsor for lunch. At…
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Forget Harbingers
Seeing a cadre of regulars with the same ethnic background as the restaurant you are eating at is always comforting. A good Mexican restaurant should draw Mexicans looking for food that reminds them of home. An Ethiopian eatery should pull…
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French’s 5
Here’s a five-course meal alternative to the standard “bird and stuffing” routine.
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Happy Turkeys For Us
The roll of her eyes was unmistakable. “You want to spend how much on a turkey?” my puzzled mother asked. “About 30 bucks,” I replied. “But Butterballs are only five bucks.” “It’s worth the extra cost. Just think of the…
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