NIBBLES

ents for me to cook dinner for the family when I got home from school or sports. I still have the cute recipe book she started for me when I was 13 years old. It taught me to open any refrigerator and make a delicious dish with what is available. I use this skill daily to reduce waste in the bakery and at home. I have passed this on to my chefs and bakers.”

‘SHE PRIZED DESSERT ABOVE EVERYTHING ELSE’

Lisa Balcom is the co-owner of Farow (7916 Niwot Road) and takeout-only Pie Dog Pizza (7916 Niwot Road) in Niwot.

“I think my mom has a lot to do with my interest in being a pastry chef. She always prized dessert above everything else and would take us to a variety of bakeries as bakery and the recipes. Kim and Jake Rosenbarger are focusing on Kim and Jake’s gluten-free packaged foods. kids. She also loved to bake at home and I feel like it has become one of my love languages as well. Her enthusiasm for well-crafted, high-quality desserts drew me to having the same feelings toward ingredients and technique.”

On May 25, Chef Jorge Pedrianes will open Bison Bistro Kitchen inside Bounce Empire in Lafayette, a 50,000-square-foot bounce theme park with bars, a movie theater and a concert venue billed as “the world’s largest indoor inflatable amusement park.” On the menu: Bison ribs, elk sausage and white chocolate prickly pear cheesecake.

Coming soon: Day Day Up Tea, 535 W. South Boulder Road, Lafayette.

WORDS TO CHEW ON: WHAT TITA KNEW

“Tita knew through her own flesh how fire transforms the elements, how a lump of corn flour is changed into a tortilla, how a soul that hasn’t been warmed by the fire of love is lifeless, like a useless ball of corn flour.”

— From “Like Water for Chocolate” by Laura Esquivel

John Lehndorff hosts Radio Nibbles on KGNU. Listen to podcasts: news.kgnu.org/category/ radio-nibbles

SERVING BOULDER SCRATCH-MADE DAMN GOOD TACOS, AWARD-WINNING GREEN CHILE