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Tess on the Town: Ring in 2013 with spirits of Peach Street

By Tess Furey

As the new year looms, it seems only fitting to ring out the year in homage to one of the Grand Valley’s most notable artisan producers, Peach Street Distillers. After winning four medals for individual spirits at the American ...


Good to the core

By Dave Buchanan

ROGERS MESA — The well-polished red apple, untold thousands of which have graced teachers’ desks and schoolboy lunches, is more than a symbol of temptation or high-tech. As Henry David Thoreau once wrote, “It’s ...


Yes, you can!

By Erin McIntyre

There’s something about a row of homemade jars of jelly, gleaming like a stained glass window, that make me smile. A feeling of peace washes over me when I open the pantry and see stacks of jars filled with roasted corn salsa, gently ...

Tips for newbies, canning faithful

By Erin McIntyre

There are so many resources out there for home canners, it can be pretty overwhelming. It’s important to follow reliable information, and you can count on your local extension service for that. Beginning canners and experienced canners ...

2012 Palisade Peach Festival Recipe Contest winners

By Dixie Burmeister

2012 Palisade Peach Festival Recipe Contest winning recipes CATEGORY: Home preserved First place and grand prize winner PEACH PEPPER JAM By Jill Young 3 pounds of ripe peaches (about 9 medium-sized peaches, enough to make 6 cups) 6 cups ...

Aspen Food & Wine Classic cook-off

Food & Wine Classic in Aspen still fresh at 30

By Dave Buchanan

ASPEN – At the ripe age of 30, the Food & Wine Classic in Aspen is fresh as a teenager. The 30th annual Food & Wine Classic in Aspen ended its three-day run Sunday and just like the fine cheese and great wines featured during ...

On Food: Honeybee here to stay in Palisade

By Dixie Burmeister

The fourth annual International Honeybee Festival in Palisade last weekend brought the importance of the honeybee, not only to our local produce, but to the world’s food supply, into clear focus. This festival can do nothing but grow, ...

On Food: What the devil makes these so eggcellent?

By Dixie Burmeister

Just like spring, Easter is making an early appearance this year and it certainly fits, with all the fruit trees in bloom, happy tulips of all colors and those adorable daffodils. As I started this column, a young electrician was doing some ...


Wine Openers: Lower grape yields push up wine prices

By Dave Buchanan

Wine consumers could be paying higher prices as the world-wide glut of wine and wine grapes shows signs of ending. Reports from several major wine-trade websites are saying a series of low harvests worldwide along with a global rise in wine ...

On Food: Strawberries and asparagus, yes, it’s spring

By Dixie Burmeister

It is officially spring, the time of year when it feels cold and windy so you put a wintertime comfort food in the Crock-Pot and by dinner time the clouds are gone and it’s in the high 60s and you’re ready for a light spring ...

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