1 minute read
Table of Contents
from Feast 2023
09 CHANGE OF TASTE: Boulder County offers unique tasting experiences beyond beer
12 CLOSE TO THE BONE: Local meat producers and sellers put ethics first
17 THE CHANGING CULTURE OF TIPPING: Attempting to reset a flawed system
21 FOOD AND DRINK FESTIVALS: Get a taste of Colorado, all year round
The past few years have reshaped the hospitality industry: The pandemic shuttered restaurant doors for months, then gutted staff as a nationwide conversation arose around how we work and what work we seem to value most.
But these were necessary conversations, and, as a result, the hospitality industry is changing — for the better, we think.
25 BETTER TOGETHER:
Delicious zero-proof drinks are on the menu around Boulder County
29 GO AHEAD, MOCK ME:
Delicious zero-proof drinks are on the menu around Boulder County
30 LOST IN THE (HOT) SAUCE:
Three local companies turning up the heat
35 LEARNING TO TASTE:
Boulder County boasts a big roster of cooking, baking, cheesemaking, coffee brewing, truffle crafting and mixology classes
In this issue of Feast — our first since the pandemic began — we dive into some of those changes. We examined the shifting culture around tipping, and how restaurants around Boulder County are trying to create a more equitable workplace for both front- and back-of-house staff. We also looked at how local restaurants are sourcing meat closer and closer to home in an effort to be as sustainable as possible.
But it’s not all serious within these pages: We pair Boulder County chocolates with Western Slope wines. We take you to tasting rooms that offer mead, cider, wine — even oxygen and kava. Within these pages you’ll find stories about hot sauces, mocktails, food festivals and culinary classes. Boulder County’s food scene truly offers something for everyone.
