Chef’s choice
At height of harvest, restaurants feature local and regional ingredients
DATE: Aug 19, 2014 | CATEGORY: Food
In search of new wine choices? Look to the Old World
Fancy some furmint? How about a nice glass of grillo? If you’ve never heard of either, chances are you will. Wine lists are getting a makeover as producers all over the world make a play for...
DATE: Aug 19, 2014 | CATEGORY: Food
Durango Natural Foods pondering a merger
Co-op members talk about possibly linking with larger N.M. co-op
DATE: Aug 18, 2014 | CATEGORY: Local News
This shaved salsa needs no tomatoes, no chopping
We generally assume two things about salsa that we shouldn’t.
First, that it must involve tomatoes. Second, that the ingredients should be chopped. Because while chopped tomato sa...
DATE: Aug 12, 2014 | CATEGORY: Food
Hold on to tomato season with spicy-sweet jam, robust stuffing
Slice ’em and salt ’em.
That’s really all a seasonally delicious tomato needs. Though if you really want to gussy it up, you could add a bit of pepper, a splash of olive oil, mayb...
DATE: Aug 12, 2014 | CATEGORY: Food
The art of canning
Fair entries are judged on technique, taste and appearance
DATE: Aug 12, 2014 | CATEGORY: Food
Gin shakes things up with new products
For a French cognac expert, Alexandre Gabriel has some interesting things to say about gin.
Cognac, explains Gabriel, proprietor of Cognac Ferrand in Ars, France, is like classica...
DATE: Aug 12, 2014 | CATEGORY: Food
On the side
You can can
Really want to know how to can the summer’s bounty for winter’s dark days? Wendy Rice and the Colorado State University Extension office are offering a series of how-t...
DATE: Aug 12, 2014 | CATEGORY: Food
Local natural-food co-op no more?
Durango Natural Foods, group based in N.M. may hook up
DATE: Aug 12, 2014 | CATEGORY: Business
Montezuma County co-op is blossoming
Southwest Farm Fresh looking to step up distribution for harvest
DATE: Aug 6, 2014 | CATEGORY: Good Earth
We’re all ears as native corn fills farm stands
For most of us, piping hot, slathered with butter and sprinkled with salt really is the best way to enjoy corn on the cob.
Our only gripe with it? It’s so good, we tend to forget ...
DATE: Aug 5, 2014 | CATEGORY: Food
Corn adds sunny side to salmon dinner omelet
For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It’s perfect as is.
But even perfection gets boring af...
DATE: Aug 5, 2014 | CATEGORY: Food
