As strip malls fade, will Boulder’s culinary diversiy go with them?
Colorado food / Dining and Restaurants / Eating / Food trends

As strip malls fade, will Boulder’s culinary diversiy go with them?

By John Lehndorff Boulder Weekly Feb. 25, 2016 – Ras Kassa’s was the coolest culinary anomaly I’d ever encountered in my food writing life. It was an Ethiopian roadhouse set in a Twilight Zone location, the tumbleweed junction at the mouth of Eldorado Canyon at US-93 in the 1980s. Sour injera bread and yebeg alicha … Continue reading

A baker’s life: Jennifer Bush rises to the occasion
Colorado food / Food and Cooking

A baker’s life: Jennifer Bush rises to the occasion

By John Lehndorff (This column originally appeared in the Boulder Weekly) By the dawn’s early light Jennifer Bush has already been at work awhile. Scratch-made muffins, quiche, cupcakes, fruit galettes and seriously caramelized dark chocolate chunk cookies need to be ready for the regulars when Lucky’s Bakehouse opens at 7 a.m. “I like the quiet … Continue reading

Checking out fava beans, banh mi, n’duja, SPAM and Alice B Toklas
Colorado food / Eating / Food trends

Checking out fava beans, banh mi, n’duja, SPAM and Alice B Toklas

By John Lehndorff (Nibbles, Boulder Weekly, 2/18/16) There are no late fees when you borrow parsley, sage, rosemary or thyme from the Living Seed Library inside the Boulder Public Library. The Living Seed library is really a filing cabinet with 25 drawers filled with seed packets. Instead of the Dewey Decimal System, they are subdivided … Continue reading

Driven by customer demand, chefs make meat share space on the plate with fresh produce
Dining and Restaurants / Eating / Food trends

Driven by customer demand, chefs make meat share space on the plate with fresh produce

    By John Lehndorff (This feature appears in the current issue of the trade magazine Produce Business)  Vegan. Vegetarian. Raw. Paleo. Omnivore. It’s easy to dismiss these dietary labels as just more noise about the diet du jour. After all, the most recent survey by the food research firm Technomic found that only three percent … Continue reading