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Tess on the Town: Nov. 11

By Tess Furey

The menu at a good restaurant is an ever-evolving ode to endless possibilities. Here are a few of the evolutions in the Grand Valley restaurant scene. BETWEEN BREAKFAST AND LUNCH: The Wild Flour Café, 2148 Broadway, is offering a Sunday ...


Hermosa grows 17 varietals on East Orchard Mesa

By Dave Buchanan

Ken Dunn laughs when you ask him about rkatsiteli, the curious white grape he grows in his Hermosa Vineyards on East Orchard Mesa. He pours an ounce or so of the pale-gold wine for a visitor but refrains from one himself. “I’m ...

Get ready for Taste of Home

By Staff

The questions started coming as far back as last spring: “This is the year for Taste of Home, right?” Well, fall is here and yes, it’s time for food, fun, good times and great recipes, prizes and great booths with the latest ...


Gross treats for a Halloween feast

By Rachel Sauer

Among Halloween’s many delights — the fake scabs, the miniature Take 5 bars, the “Monster Mash” — is the opportunity to be really yucky. And not just your run-of-the-mill yucky, but secretly delicious ...


Finger-licking good (hee, hee, hee-hee)

By Rachel Sauer

Poor witches. They really get a bad rap. Aside from some recreational mayhem and evil plotting, all they seem to want is a little peace and quiet (with the occasional snack of a plump first-grader). Then along come trespassing kids, villagers ...


Muesli makes breakfast to swoon for

By Rachel Sauer

The vistas were great, all sky and cloud and endless horizon. And the sea was a tapestry of colors I’d never even seen before, dancing between turquoise and teal, aqua and dusky blue. I could gaze at it for days. Plus, there were the ...

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Green chili: a flavor like religion

By Rachel Sauer

It happens: A Southwest native gets transplanted somewhere far away — Tennessee, Vermont, Florida… Let’s not call it the hinterlands, but it isn’t here. So, one day, Southwest native is perusing the aisles of Walmart, ...

Fruit of your labor: What to do with bounty

By Staff

With the rather strange growing season this year, we’re now in the peak of the season for all those wonderful garden fresh fruits. Yes, I said fruits. Fruits such as tomatoes, eggplants, sweet corn, bell peppers of all colors, ...

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A delicious thing I ate one time: Recreating the past, one dish at a time

By Rachel Sauer

There’s a poignant loveliness in the best preserved memories — flowers in amber that are slow to fade. I carry them with me, knowing that times change and that I change, and to try recreating what exists perfect in memory can only ...

Moms contribute with handmade food at A Taste of Riverside

By Staff

When Riverside Educational Center needed a fundraising event last year, it was the moms brigade that came to the rescue. These are moms who grew up making tortillas, enchiladas and tamales by hand. A Taste of Riverside is their contribution ...

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