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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 ...


A good pie crust is a culinary milestone

By Rachel Sauer

National Pie Day is March 14, so that was the day I intended to make a pie. Fresh pie! Homemade delight! Could anything be better? Except, maybe I needed to, um, do some laundry first. Yes! Clean dish cloths! And then perhaps I should mop. ...

Your Town: March 18, 2012

By Tammy Gemaehlich

Spring has sprung. Well, officially, it will be spring on Tuesday, March 20, at precisely 1:14 a.m. EDT, according to The one thing we don’t know — officially — is whether it will it be warm or cold, ...


Wine Openers: Introduce yourself to cognac

By Dave Buchanan

Cognac seems a stranger to many wine drinkers, but with Edesia — A Palisade Culinary Wine and Spirits Adventure set for Sunday at the Wine Country Inn, now is the perfect time for a formal introduction. All Cognac is brandy, but not all ...

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