Colorado food / Eating / Food trends

Sustainable chefs’ Boulder Summit: Strong issues, meat class, Colorado tastes

By John Lehndorff (September 29, 2014) I started today thinking about GMOs, chicken on drugs, antibiotic resistance, and saving native fish species at the Chefs Collaborative Summit in Boulder. I learned a lot about meat biology and chemistry and watched half a lamb (actually a 6-year–old sheep) get artfully cut into it’s component tasty cuts. … Continue reading