OUTDOOR DINING, PATIOS, ROOFS, FOOD TRUCK EVENTS & MORE
COOKING CLASSES
ELEVATE HOME MEALS
NORTHERN COLORADO FOOD BANKS STRIVE FOR A HUNGER-FREE FUTURE
ENVIRONMENTAL AWARENESS AT HORSE & DRAGON BREWING
Catch the Music on the Weekends!
June 28: Reminisce Live
June 29: Wesley Scott
July 5: Braydon Peterson
July 6: Kenny Lee Young
July 12: Reminisce Live
July 19: Steve Johnson
July 20: Samantha Erin
July 26: Christopher Morse
July 27: MTN Duo
Aug 2: Christine Alice
Aug 3: John Hodges
Aug 9: Kenny Lee Young & Kit Sawyer
Northern Colorado is the land of food and beer. With Fort Collins and Loveland both ranking in the top 20 places with the most breweries per capita in the country, our communities have statistically put their money where their mouths are when supporting their local breweries.
Beer culture aside, NOCO is also home to complex cuisines with long histories. From Taquirias in Fort Collins to breakfast spots in Greeley, NOCO is a place where tradition can experiment.
In this edition, we take a look at the history behind some of our favorite spots, from power couple Christy and Mike Moriarty’s Breakfast, Brunch and Lunch franchise The Epic Egg to the owners of Horse & Dragon Brewing, who talk about how they balance making quality beer with uplifting their community.
Highlighting cooking classes and outdoor patios to check out this summer gives anyone who wants an adventure new things on their list. We also look at the Larimer and Weld County Food Banks, exploring ways our community is supporting itself and looking at how we can continue our efforts in the future.
Reading to the back will also reward anyone looking with a list of cocktails to make during the hottest days NOCO sees in a year.
Best, Ben Haney, Editor
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Jill Stravolemos, jill@greeleytribune.com
Editor Ben Haney
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Marketing Features Coordinator
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Contributing Writers And Photographers
Darian Armer, Peter Conlan, Kathleen Duff, Rebecca Furuta, Jim Rydbom, Tamanna Rumee, Christina Rumpf, Sandi Y. Squicquero, Matthew L. Van Deventer, Kristen White
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NOTES FROM TOWN HALL
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Check out the events happening at the Windsor Town Hall.
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for breakfast, lunch and dinner six days a week. You’ll love our fresh approach to classic dishes with a little more OOMPH, “also known as” (AKA) twist. Whether it ’s adding
or unexpected ingredients, our unique plated presentations, our bottomless mimosa brunches, or the happiest of happy hours, the results are always mouth-watering.
Inside
JULY 2024
COVER STORY
The Epic Egg restaurant is a testament to the passion and dedication of its owners, Christy and Mike Moriarty.
NONPROFIT SPOTLIGHT
The Food Bank for Larimer County and Weld Food Bank are looking to facilitate a hunger-free future in northern Colorado.
TREAT YOURSELF TO WELLNESS
Healthy eating and drinking to gain some control over your life, including weight loss and even joint health
LIFELONG LEARNING
Cooking classes in northern Colorado allow people to nurture their inner culinarian and just have some fun.
SOCIAL RESPONSIBILITY
The Horse & Dragon Brewing Company in Fort Collins is giving back to the community, one pint at a time.
SUMMER FUN
Outdoor dining, patios, roofs, food truck events and more to enjoy the summer.
HEALTHY LIVING
Delving into the surprising amount of health benefits to herbs and spices in addition to the taste in using them in your cooking.
SUPER SMOOTHIES
Follow these tips for some super-smooth, super-cool fruit treats.
COOLING DOWN
A list of some fun summer cocktails and their recipes to cool down in the heat and to add some brightness to your day.
SENIORS’ CORNER
Some great Senior discounts around northern Colorado that you should be taking advantage of.
UPCOMING EVENTS
Things to do in northern Colorado, from 4th of July celebrations to plays to art openings.
NOCO COUPONS
Mike & Christy Moriarty, owners of Epic Egg breakfast brunch and lunch restaurants, with locations in Greeley, Cheyenne and Loveland, pose inside their location at 2305 W. 27th Street in Greeley. Ben Haney
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Mike and Christy Moriarty’s Epic Egg
WhereBreakfast MeetsHeart
to
By Ben Haney
The Epic Egg, known for its vibrant menu and community-focused work culture, is more than just a place to grab a bite; it’s a testament to the passion and dedication of its owners, Mike and Christy Moriarty.
Mike Moriarty started working in the food service industry to work his way through college at Colorado State University in 1984. Moving to Greeley shortly after saw him continuing his
work as the kitchen manager for Rayno Seaser at The Egg & I, a new exciting breakfast, brunch and lunch concept.
Committed to the restaurant’s cause, he bought it in 1996 as the first franchisee. In 1998 he purchased the Cheyenne location, a second Greeley location in 2002 and the Loveland location in 2023.
Christy Moriarty, Mike’s wife and co-owner
Christy and Mike Moriarty outside the Epic Egg’s Willow Station location at 2305 W 27th Street, Greeley. Photo by Ben Haney
of The Epic Egg, has extensive experience with food and management as well. Working in the Albertsons butcher block and as a seafood merchandiser for Northeast Seafood facilitated her love for food.
In 2015, Mike and Christy met, fell in love, and joined forces just in time for big changes. They decided to leave the franchise group and rebrand as their own breakfast, brunch and lunch spot, The Epic Egg.
This decision required an entrepreneurial spirit that allowed the Moriartys to focus on explosive local flavors, businesses and pledging 1% of sales toward local charities.
Today, The Epic Egg is not just a restaurant; it’s a community hub where patrons can find some peace before a busy day, gather with loved ones or seek delicious inspiration. The menu is a testament to the Moriartys’ dedication to offering something for everyone, from hearty meals to lighter fare.
One of the restaurant’s standout dishes is the Cowboy Skillet, a favorite of Christy’s. This hearty meal features rustic potatoes topped with chicken fried steak, sausage gravy, jack and cheddar cheese, two over-medium eggs, and pork green chili sauce, all served with a homemade biscuit. For those with a sweet tooth, the BOSS Bacon, coated in a delicious glaze and
cooked to perfection, is a must-try.
The Epic Egg also caters to a wide range of dietary preferences and needs. For families, there are kid-friendly options like Abby’s Favorite, which includes scrambled eggs on potatoes with bacon and toast, and the BOO BOO Pancake, a playful creation shaped like a cute face with a bacon mouth.
Vegetarian, vegan and gluten-free diners are also well-catered to with an entire section of the menu dedicated to plant-based options. Highlights include
Jane’s Addiction, a dish featuring plantbased eggs, breakfast sausage, cheese and sliced tomato in a grilled English muffin with a side of rustic potatoes.
Another favorite is Va-Va Vegan, which offers rustic potatoes topped with roasted onions, tomatoes, mushrooms, peppadew peppers, black beans, avocado and homemade ranchero sauce, served with dry whole wheat toast.
“Our breakfast and lunch creations are made with fresh ingredients with
The Cowboy Skillet with BOSS Bacon and Coffee. Ben Haney
Joe Rodriguez (left) talking to Lauren Niblitt at breakfast. Ben Haney
CoverStory
The Epic Egg also caters to a wide range of dietary preferences and needs. For families, there are kidfriendly options like Abby’s Favorite, which includes scrambled eggs on potatoes with bacon and toast, and the BOO BOO Pancake, a playful creation shaped like a cute face with a bacon mouth
local flavor inspiration,” the Moriartys say. This commitment to quality and community is evident in every dish served at The Epic Egg, making it a beloved staple in Greeley, Northern Colorado, and Cheyenne. Whether you’re a local or a visitor, The Epic Egg promises a memorable dining experience that celebrates the best of breakfast, brunch and lunch.
Loveland
l 1477 E. Eisenhower Blvd.
l Hours: 6:30 a.m. to 2 p.m.
l (970) 791-2072
l epiceggrestaurants@ gmail.com
Greeley – 10th Street
l 3830 W. 10th Street C-1
l Hours: 6:30 a.m. to 2 p.m.
l (970) 353-5740
l epiceggrestaurants@ gmail.com
Greeley – 23rd Avenue
l 2305 W. 27th Street, 509A
l Hours: 6:30 a.m. to 2 p.m.
l (970) 330-5895
l epiceggrestaurants@ gmail.com
Cheyenne
l 2300 Carey Avenue
l Hours: 6:30 a.m. to 2 p.m.
l (307) 632-1002
l epiceggrestaurants@ gmail.com
l epiceggrestaurants.com
l Hours: 6:30 a.m. to 2 p.m. (Closed Christmas & Thanksgiving Day)
l Facebook and Instagram @epiceggrestaurants and Epic Egg
How
Food Banks in Northern Colorado are Looking to Facilitate a Hunger-Free Future
Weoften take the ability to go to our fridge or pantry and grab a snack for granted. But the reality is that many in our communities struggle with hunger every day.
In Weld County, one in four people are going without food on a daily basis. Even more staggering is that one in three children in Weld County are struggling with the effects of hunger. It’s not all bleak though. Food banks like Weld Food Bank and Food Bank for Larimer County work with local nonprofits in order to cast a wider net to feed the hungry.
A private nonprofit, Food Bank for Larimer County is in its 40th year of serving the community with a focus to “rescue food.”
“Rescued food has been our major source of food that we then redistribute to our community. We rescue food from local retailers, farmers and manufacturers. Rescued food is perfectly safe and edible food. It would otherwise end up in a landfill,” says Amy Pezzani, CEO. “Our vision is a hunger-free Larimer county, which to us means anyone in need of food can access food. We rescue and redistribute food.”
Pezzani says they serve about 100 nonprofits and 120 programs within those organizations by rescuing and redistributing food. That’s one of the Food
By Darian Armer
Bank of Larimer County’s programs — Nourishing Network. Those nonprofits are then able to distribute food to their clients in need. They serve primary nonprofits who operate food pantries or soup kitchens. Secondary nonprofits are groups who need food to meet their mission, but food insecurity isn’t their mission. Like domestic violence shelters or senior assistance programs.
The largest program the organization operates is their No-Cost Markets. The Fresh Food Share No-Cost Markets are brick-and-mortar locations just like a grocery store. Clients can choose from a variety of fresh fruits, vegetables, bread, meat, dairy and shelf-stable items, all for free.
Pezzani says the NoCost Markets have seen a huge increase in need, especially in the number of unduplicated individuals being served and the number of visits. The group is serving about 34% more people than last year. In May of this year, the Food Bank served 16,221 individuals between two markets.
through community partners and directly to kids on school-off days throughout the year and summer. The Lunch Lab food truck helps provide lunches on school-off days.
“Our Nutritious Kitchen is a fully functioning commercial kitchen where we are making food from scratch daily. The primary recipients are seniors and kids under age 18,” Pezzani says. “During summer is a busy, busy time. We are the largest provider of summer meals to kids in the county.”
Food Bank for Larimer County is serving 34% more people than last year
The Nutritious Kitchen program provides lunch for children through the Kids’ Café. It provides more than 100,000 healthy meals and snacks
The Food Bank also provides meals to seniors throughout the city through a partnership with the Volunteers of America (VOA). They prepare the meals from scratch and VOA volunteers deliver them.
The organization actively helps people sign up for SNAP benefits. Pezzani says in any given month they will sign up between 100-150 families that are eligible but not receiving SNAP benefits.
“Those are federal dollars that should be going into the community,” she says. “It helps our economy, but if we don’t use it, we lose it.”
Other programs include Cooking Matters — a nutrition class available
Meals ready for children to eat through The Weld Food Bank’s summer feeding program, providing hot food even on non-school days.
Courtesy/Weld Food Bank
in English and Spanish, as well as the Nappie Project, which provides free diapers to those in need.
“Our number one goal for the future is to ensure we have the food that people need. When we’re seeing increases of 34 percent, we’re having to make sure
we’re sourcing that food. We also want to make sure that the food we’re providing is healthy and nutritious because the connection between hunger and health cannot be understated,” she says. “From there we’re looking at gaps in the community to see if there is a need for home
delivery for those who are home-bound, or other gaps where people struggle to access nutritious food.”
At the Weld Food Bank, they’re also working to solve hunger issues in the county. They have eight direct service programs that they offer directly through the food banks. Four of those are specifically for children.
The Weld Food Bank offers the Kids Café and summer feeding program. They work with places like the Rodarte Center, schools and Boys and Girls Clubs to provide food. In the summertime they target more community accessible areas and go further into rural communities like Dacono to allows kids to access those meals for free. Dacono is one of 23 different sites.
“We provide 150,000 meals and snacks between the school year and summer feeding programs,” says Weston Edmund, Communications Manager. “To give some insight into the impact on child hunger, half of those 150,000 meals went out during the summer feeding. So, in 10 weeks we provided 75,000 meals. Summer hunger is a big issue for kids.”
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Jada Specht
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Scott & Michelle Butterworth (Owners)
Volunteers at the Weld Food Bank in mid-June.
Courtesy/Weld Food Bank via Facebook
Weld
“Kids can fall behind mentally and physically if they’re not eating well,” he says. “We also have the senior feeding program, which works to provide meals for individuals 60 and older. It’s crucial for seniors not to have to cut things like medications or utilities.”
Other programs serve any age, like mobile programs that bring healthy foods to underserved populations. The Farms to Families program is a mobile farmer’s market to serve hunger within the wider Weld County area. The Emergency Food Program provides emergency food to any resident who finds themselves in a moment of need. Residents can access
the emergency food pantry once a week.
Edmund says they served almost 57,000 emergency packages last year and are on their way to serve 100,000 emergency food packages this year.
Food Bank served almost 57K emergency packages last year, and are on a pace for 100k this year
“We’re really seeing a need for this program,” he says. “Hunger never happens by itself. When someone is food insecure it’s not the only issue. Our agency partners really help us to expand our reach.”
For more information or to get involved with the Food Bank for Larimer County, visit foodbanklarimer.org. For more information or to get involved with the Weld Food Bank, visit weldfoodbank.org.
The Weld Food Bank in Greeley. Courtesy/Weld Food Bank
The Food Bank for Larimer County in Loveland. Courtesy/Food Bank for Larimer County
Taking Control Over Our Lives
By Sandi Squicquero
e take an inventory of ourselves during the winter months. We want to do things that make us healthier and happier and we want to know why we are gaining weight so we can address fitness and improve our health. No time is better to do this than the summer when foods are fresher and barbeque grills are sizzling.
People do not understand why they are gaining weight, possibly because they do not monitor the calories of the food and beverages they put into their mouth or the extras they consume daily. It is easy not to count snacks such as a few crackers with hummus or pretzels in front of the TV, so we often underestimate the amount of food we eat. When working with weight patients, I encourage them to keep a food diary and list the amount of food eaten during the day and I ask them to count the amount of calories in the beverages they consume daily, yes liquor is to be monitored and counted. It is also important as a therapist to know about the emotions and moods surrounding meals.
As a licensed counselor and hypno-analyst concerned with weight loss and obesity, I look for psychological causes of overeating, while educating patients on diet and exercise. For most of us it is impossible to lose weight unless we incorporate the mind and the body in the process. The mind and body
connection means that our thoughts, feelings, attitudes and beliefs can affect our bodies positively or negatively. The body connection to our mind means that what we do with or to our physical body affects how we feel and our mental state. For instance, what we eat, and how much we eat, can affect how we feel about our selves and our bodies.
Obesity has been thought to have come from overeating or lack of physical activity. Many people who are overweight eat very little and in some surveys obese people have been found not to eat more than non-obese people.
A relationship between stress and overeating has been documented, especially stress that originates with a traumatic emotional event. It is important to analyze your stress and identify what it means to you. Is it a threat to your physical well-being? Are you turning to food to cope, inappropriately, with the stressful situation? The more healthy options you have for coping, the less stress you have. Healthy and adaptive coping uses good problem-solving skills which involve assessment of the situation and what can be done to resolve it.
Most people are aware of the well-publicized anorexia and bulimia, however, there is another disorder that often goes untreated, a significant number of overweight Americans suffer from compulsive eating disorders.
Compulsive overeating is hallmarked by uncontrollable eating and constant weight gain.
Compulsive eating usually begins early in childhood when eating patterns are formed and can be influenced by factors such as family history, metabolism, developmental and personality factors.
People with compulsive eating disorder are unable to stop eating and they eat very fast when they are not hungry. They eat when they are alone and they eat non-stop during the day. The amount and duration of food can vary for a person struggling with this disorder, but damage is done both mentally and physically. Compulsive eaters spend time thinking about food and desiring it and use food as a way to cope with stress, feelings of helplessness or emotional problems. The food blocks out feelings and emotions and some people use eating as a way to numb themselves to the everyday stressors going on around them.
Although this behavior may be a temporary fix, these episodes of indulgence and overeating lead to overwhelming feelings of guilt, shame, disgust and further depression and other psychological problems.
Most eating disorders are fuelled by anxiety. Anorexia patients are obsessed with their weight and body image. Bulimics go through cycles of binging and purging and will use food as a way to manage their stress. Compulsive eaters often over-indulge in sugary foods and use them as a mood elevator.
Most of us know that water is vital to our health. The benefits of drinking water are numerous. Water prevents dehydration, which can cause mood and memory problems. Water helps us with overheating and lubricates our joints and tissues. It also maintains healthy digestion and aids in weight management. Mayo Clinic states you should consume 6-10 glasses of water daily. For those who drink and enjoy alcohol, the amount of alcohol you can consume per day depends on your gender and health condition. Moderate alcohol use is one drink per day for women and two drinks per day for men. Moderate alcohol use may reduce the risk of heart disease, however it carries the risk of increased cancer. Take care of yourself. Put yourself first. Make yourself a priority and stay in balance. Eat and drink healthy. Most of all accept yourself and love yourself.
Healthy eating and drinking leads to better control of weight and of body in general.
Courtesy/Peter Conlan, Unsplash
LifelongLearning
By Matthew Van Deventer
Cooking Classes in northern Colorado allow people to nurture their inner culinarian and just have some fun.
in
After a career spent traveling as a corporate nurse executive and taking cooking classes all over the country, Trish O’Neill quit her job and in May 2015 she founded The Cooking Studio in Fort Collins.
The organization offers chef-run cooking classes to amateurs and seasoned cooks alike to have some fun and nurture their inner culinarian. Participants can set up a fun date night session on a Saturday night, attend a parent-child class, or focus on a particular cuisine like Cantonese cooking. “The chefs are there to guide people to cook and they make sure you are successful,” explained O’Neill.
The former executive chef at Café Vino, Dana Demarco, has landed as The Cooking Studio’s current executive chef. She’s heading up the studio’s youth program for 10-14-yearolds, an age group that O’Neill said they discovered loves to cook the most, and do so without fear. One dish they may teach the kids is a pancooked salmon with a brown sugar glaze and vegetables.
Starting in August The Cooking Stu-
A delicious finished meal made with products from The Bottled Olive in Windsor. Courtesy/Influence Magazine & The Bottled Olive
dio will hold cooking classes at Gardens at Spring Creek where the master gardener will take participants into the gardens to discuss growing various vegetables and then The Cooking Studio chefs teach them how to cook with those ingredients.
Classes can accommodate 16 people at a time. Their facility has four cooking stations that can have four people cooking at a time, each person with a partner. Wine and beer are available as well.
“It’s way more fun than going out to dinner. It’s so much more interactive. You don’t just sit down and people bring your food. You actually talk to each other about what you’re doing,” said O’ Neill.
They aren’t the only business in the Northern Colorado region holding classes. The Bottled Olive Company in Windsor has over 50 infused olive oils and vinegars, spices, sauces, specialty pastas and other gourmet items. They offer six cooking demonstrations and two hands-on classes. “It’s our passion to get people to love to cook and introduce them to new flavors,”
said Amanda Lucas, manager of The Bottled Olive Pantry. There’s Mexican, Italian and world cuisine courses that can accommodate up to 16 people.
The demonstration-type classes cook a full five-course meal during which patrons can taste different
components of the meal like oils, vinegars or spices that they use. Then they get to eat each course. Participants also enjoy discounts on purchases in the store. They get a great meal and learn to recreate recipes at home and learn the various ways to
Mother’s Day pie baking for the whole family at Ginger and Baker. Courtesy/Ginger and Baker
LifelongLearning
use unique items like their blood orange olive oil. Lucas said it is delicious drizzled over salmon but can go into making brownies as well.
Ginger and Baker in Fort Collins is a café and eatery that has a mission of “celebrating history, community, creativity and pie,” according to Ginger and Baker’s owner, Ginger Graham. When they were building it, they decided a Teaching Kitchen would “bring all these elements together.” Graham said they believe that the kitchen is where people come together and they aim for their Teaching Kitchen to do just that. They offer a regular schedule of classes on cooking, cocktails and crafting among other activities.
Students of all ages and cooking levels attended Ginger and Baker’s classes. Kids learn to make pasta, multiple generations in a family can learn to craft pies, couples attend for a date night, and friends simply have a fun evening out. Private lessons are also available where people can celebrate special events. Other classes include international cooking, like Thai and Greek, baking Ginger and Baker’s famous pot pies or dessert pies to searing a steak to perfection or seasonal menus meant to entertain. Each class is led by an experienced chef like their Culinary Director, Chef Deb Traylor. “The goal is to learn something new and make new friends,” explained Graham. Students can learn about new cuisines or ingredients, learn new culinary skills, meet new people or do something fun and different. “Experienced chefs lead the classes and at the end everyone sits down for a delicious meal.”
Date night at The Cooking Studio. Courtesy/The Cooking Studio
Above (center page): Trish O’Neill
Courtesy/Zebrajellyfish Photography
This photo: Ginger and Baker Culinary Director
Chef Deb Traylor adds finishing touches. Courtesy/Ginger and Baker
&Horse Dragon
By Kathleen Duff
Giving back to the community one pint at a time.
The Fort Collins brewer, which produces 2,500 barrels a year using a 15-barrel system, blends a unique recipe of social responsibility with its high-quality beer. Top sellers include Sad Panda Coffee Stout — well known among local aficionados — along with Silver Lion Czech-style Pilsner and Haze & Dragon Hazy IPA. Fruited kettle sours and seasonal beers also are offered with occasional one-off varieties that are available until they are gone.
“We try to make beer you want a second pint of,” said Tatum Cochran, compulsive dancer/general manager.
Her title is indicative of Horse & Dragon’s fun and welcoming approach. A visit to the craft brewer’s eclectic tasting room shows why the tagline “because beer brings people together” is an accurate reflection of how the company has operated for the past 10 years.
The family-run company was started by Cochran’s parents, Tim and Carol Cochran, who had dreamed of owning a craft brewery since their honeymoon. The couple grew up in the West, where the horse has a history of hard work and commitment. And they spent 10 years in
SocialResponsibility cont.
Courtesy/Horse & Dragon Brewing
UPCOMING EVENTS
KIT CARSON COUNTY PRCA RODEO TICKETS
Asia, where the dragon is an important cultural symbol of power and good fortune. Daughter Trina (her special name is Trinasaurus Rex) produces the company’s graphic designs.
The family’s international travel has lent to a worldly flair in some of its beer varieties. Sad Panda was one of H&D’s original beers. The light-bodied stout with coffee, chocolate and vanilla bean flavors, is a year-round offering.
While the brewing company’s business model is based on distribution to Northern Colorado bars, restaurants and liquor stores, its tasting room is a cozy place where
beer buyers can discuss varieties while sitting next to a soccer fan trying the latest one-off. Twelve to 14 craft brews are poured nearly every day, as well as hand-crafted golden root beer and rotating sparkling water flavors.
The tasting room, which is not a bar and does not offer food, features furniture made by a local woodworker from reclaimed cable spools, telephone poles and pallets. Visitors are allowed to bring in their own food and non-alcoholic beverages. Soccer games are shown day and night, and Horse & Dragon is the dedicated watch location for members
Horse & Dragon Brewing, which produces 2,500 barrels a year using a 15-barrel system, blends a unique recipe of
pint of Sad Panda Coffee Stout, ready
of the American Outlaws Fort Collins chapter to support U.S. soccer teams.
“Our goal is to have a beer for everyone,” Cochran said, while gently swaying. With a giggle, she admits to dancing pretty much all the time whether or not music is playing. “We have a fair amount of regulars. It’s good to see people and check in with them.
“We work with local ingredient producers, most notably Troubadour Maltings and Root Shoot Malting, because we think they provide unique and really flavorful characteristics,” she said.
H&D often works with small “dosing” quantities of beer to start and also utilizes its one-barrel pilot system to run test batches of experimental brews.
“Our team, H&D regulars and guests weigh in all the time on particular flavors they enjoy,” Cochran said. But it isn’t all about the beer at this establishment. Horse & Dragon strives to be a leader with community-building efforts and a strong commitment to supporting local — whether
it’s partnerships with local suppliers, charitable organizations and community members, Cochran explained.
“Our overarching goal is to be a net giver,” she said. “If you’re not contributing — if you are a net taker — you shouldn’t exist. We step up, step in and build community. If you are not doing that, then what’s your why?”
Cochran said, “Our four tenets of operation are to make great beer, treat everyone ethically, minimize our environmental impact wherever possible and to be proactive members of our community.”
The approach is what sets it apart in a region known for its craft breweries.
“We love this community and want to support it to grow and be as good as it can be.”
H&D strives to be a small brewer with a big impact. Cochran said, “One pint at a time — it’s what keeps the lights on.”
SummerFun
Summer Al Fresco
By Rebecca Furuta
Outdoor Dining, Outdoor Patios, Outdoor Roofs, Food Truck events and More
When summer arrives, outdoor dining becomes a must, and Northern Colorado has plenty of options to enjoy an alfresco meal. There’s nothing quite like getting together with friends or family and enjoying a balmy evening on a rooftop or, perhaps, a shaded terrace or twinkle-lit patio. These are the kinds of places where you can watch the city lights sparkle or get lost in the greenery — or scenery — that surrounds your table.
Whether your preference is a coffee shop or brewery, a taco truck or a fine dining restaurant, there are plenty of destination-worthy scenic places in the area worth visiting for the views as well as the food. With hundreds of patio options around Northern Colorado, these essential spots provide some of the best places to enjoy great food and drinks outdoors:
Coopersmith’s
5 Old Town Square, Fort Collins Coopersmith’s two-sided patio is ideal for large groups. Whether you choose pubside or poolside,
Door 222 in Loveland. Courtesy/Door 222
Coopermith’s is the perfect hangout when downtown events are taking place. You can hunker down with a slice of pizza and observe Old Town Square or watch the bustle along Mountain Avenue. The brewpub features an onsite brewery and a long list of beers and ales. The menu is extensive, featuring vegetarian options and regional fare.
Ace Café
239 South College Avenue, Fort Collins
Located in the lobby of the Armstrong Hotel, the Ace Café feels a world away from busy downtown Fort Collins. The courtyard-style seating feels more like an idyllic garden with greenery and plants all around. It’s a great place for a long, leisurely lunch in the shade with some craft cocktails and shared plates.
The Exchange
200 North College Avenue, Fort Collins
Grabbing a table at The Exchange is a bit like going to a backyard BBQ. The common eatery has a central plaza surrounded by patios and green
space. You’ll find kids
ample bike parking, and families passing around mac ‘n’ cheese topped with pork belly, burgers and fries and freshly made salads. It’s easy to forget you’re not at a neighborhood garden party.
Door 222
222 East 4th Street, Loveland
Door 222 serves eclectic, chef-driven fare with plenty of small plates and shareables and date-worthy dishes. Patrons can relax and enjoy the richness of duck confit or split black angus
carpaccio while sipping a cocktail under sparkling lights. The patio has plenty of shade for those who dine earlier in the day, but it really shines under the warm light of evening.
CJ’s Patio and Grill
1331 Eagle Drive, Loveland
With “patio” in the name, it’s only right to include CJ’s Patio and Grill. While patrons would come into CJ’s for the pot roast and meatloaf or an excellent burger no matter the location, the real draw here is the back patio where people hang out late into the evening.
Chimney
Park Restaurant and Grill
406 Main Street, Windsor
Everything about Chimney Park Restaurant and Grill feels cozy and romantic. Housed in historic downtown Windsor in a building that dates back to 1895, the patio isn’t huge, but that’s part of its charm. The space itself is compelling enough to make you want to stop in for a relaxing meal, and the menu is delicious. Grilled octopus and tenderloin feel like even more of a decadence with the lights of downtown casting a warm glow.
Mishawaka Amphitheater
13714 Poudre Canyon Road, Bellvue Mishawaka Amphitheater offers something for everyone. With stunning views of Poudre Canyon and the river, you’ll enjoy the breathtaking landscape alongside delicious, casual
fare. Relax with an Odell microbrew and watch the big horn sheep graze along the hillside.
Fort Collins and Loveland Food Truck Rally
Food truck rallies are a great way to get together with friends and family, sample diverse offerings from a variety of vendors, and relax to some live music from local bands.
Fort Collins hosts a food truck rally with rotating vendors in City Park every Tuesday until September 17th. Bring your well-behaved dog and a comfy chair, and enjoy everything from wood-fired pizzas to gumbo.
Loveland has its own food truck rally on select Tuesdays in North Lake Park all summer long. Kids can enjoy
a train ride courtesy of the Kiwanis Club, and adults will appreciate the local musical acts. With 4-5 rotating food trucks, there’s guaranteed to be something for everyone.
AKA Kitchen
414 E 6th Street, Loveland
With a goal to serve something with a little more oomph, AKA Kitchen in Loveland has really blown people away with their modern approach to the restaurant experience. Quality food and a good beer on their cozy patio is a great way to beat the heat this summer. With an award-winning atmosphere, outdoor firepit and rave reviews from all of Loveland, AKA Kitchen is an amazing place to enjoy food outside.
The Exchange in Fort Collins. Courtesy/The Exchange
The Churn Ice Cream Parlor in the central plaza area of The Exchange in Fort Collins. Courtesy/The Exchange
SATURDAY, AUGUST 24
10 a.m. to 1 p.m. / UNC Football Practice Fields 17th Avenue & Reservoir Road
Join the Greeley Tribune and UNC Athletics at the 2024 Family Fest & Bears Bash!
Family Fest/Bears Bash is back and we’re more excited than ever! Join us for fun as we welcome students back to campus, support local business and celebrate fall sports and activities in Greeley. Engage with the community for a day of fun, food, free activities for families and UNC’s 8,000 students including the 1,000 freshmen, many of whom are new to Greeley and your products and services!
Local Vendors • Food Truck • Kids Activities Scrimmages • Meet and Greets • Games Prize Giveaways • And Much More! GreeleyTribune.com/FamilyFest
Meet Athletes & Coaches from mens’/womens’ sports including football, basketball, volleyball, softball, baseball, track & field, soccer, golf, wrestling and swimming.
Meet the Band & Spirit Groups including Klawz, cheer team and view a special performance by the Pride of the Rockies Marching Band.
Courtesy/Christina Rumpf
Salt, pepper, cinnamon, paprika, garlic — these are a handful of spices almost everyone is familiar with, commonly used in cooking or baking. Many people stick to what’s already in their wheelhouse when it comes to herbs and spices, yet there are so many flavors and combinations out there to be discovered.
“Herbs and spices add so much more to cooking than just flavor,” said Eric Sudhalter, owner of Orion’s Apothecary in Loveland. “They can add texture, change a dish from sweet to savory, add complexity, even suggest a connection to the past. Sometimes blends of seasonings have been passed down through generations, adding a different kind of depth to a dish.”
By Kristen White
of Herbs and Spices Many Benefits The
Many home cooks and bakers have their go-to regulars that they reach for in the spice cabinet. And while there’s a reason most of those standbys are popular, one of the biggest pieces of advice from professional chefs and spice shop owners is to not be afraid of trying new things. Whether that means a new herb or spice, combining
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several or using flavors in new ways, you might be surprised.
Professionals also note that most home cooks under-season or don’t evenly season food, which can also have a huge effect on the final taste.
There are often variations on herbs and spices too, that can change flavor. Locally, Old Town Spice Shop in Fort Collins offers products such as vanilla bean sugar, lavender or rose sugar, Mexican oregano, four-peppercorn blend, black garlic salt and crushed Calabrian Chile.
Within the blog on their website, the staff at Old Town Spice Shop often gives descriptions of herbs and spices, as well as how to use them. For example, while thyme is an herb that most people have heard of, it’s less of a common go-to.
“Thyme has a fragrant, herby flavor that can enhance the taste of roasted vegetables, stuffing, gravy and a variety of soups. Its lemony and slightly minty flavor elevates the taste of many dishes while adding a refreshing aroma,” says the blog. “In addition to its delightful taste, thyme has anti-in-
flammatory properties and can boost your immunity.”
That’s right — not only do herbs and spices help food taste amazing, but research shows that some can have beneficial health benefits too.
A published study in the National Institutes of Health (NIH)’s National Library of Medicine said that during the last few decades, research into health benefits of spices has increased significantly.
“A number of herbs and spices have been noted for their strong antioxidant, anti-microbial and anti-inflammatory properties,” the study said. “Some of the potential health benefits of herbs and spices include conferring protection against cardiovascular disease, neurodegenerative conditions, chronic inflammation, cancer, obesity and Type 2 Diabetes.”
The study noted that many herbs and spices commonly found in kitchens have anti-inflammatory effects. These include thyme, oregano, rosemary, sage, basil, mint, parsley, cinnamon, nutmeg and pepper.
Another plus to using a variety of
herbs and spices in cooking and baking is that the flavoring properties also tend to reduce the need for salt, and a reduced sodium intake is good for cardiovascular health.
“I’m always drawn to basil because it has various uses and many possible flavors,” said Sudhalter. “It can taste bright, sweet, earthy or sometimes spicy. And fennel strikes me as an underused herb, but it’s delicious when roasted with root vegetables.
“Take chances and try new combinations,” Sudhalter said. “You never know when you’ll find a new flavor or combination that tastes amazing.”
DeliciousTreats
By Beth Dooley Star Tribune (TNS)
SuperSmoothies
ust the word “smoothie” calls to mind a soothing, cooling sippable meal in a tall, frosty glass. An easy breakfast or expeditious snack, a smoothie is the deliciously healthy cousin to an ice cream shake. The only equipment you need is a good blender. (I can attest that a food processor will leak.)
Despite their no-cooking simplicity, things can go wrong. Your concoction might end up watery, flavorless or overly vegetal. Here are a few tips to keep in mind when whirring up a luscious drink.
Too watery and limp? Add a dense fruit such as a banana or mango; an avocado adds body, too. You might add a tablespoon or two of nut butter — peanut, almond and cashew all work — or tahini. Try adding few chunks of silken tofu or Greek yogurt or a splash of heavy cream; cooked oatmeal or white rice will also do the trick. Tasteless or flat? Give it a splash of tangy lemon or lime juice, or kefir. A sprinkle of warm spices —
ground cinnamon, cardamom, nutmeg, ginger — or vanilla or almond extracts also will enhance flavors. Pay attention to the order of ingredients. Add the liquid first and get the motor running to create a vortex before adding the more substantial ingredients, such as yogurt or tofu, avocado or banana, then frozen fruit. If you’re relying on fresh fruit, it’s best to first freeze it for a day or two. Pumping up the protein is tricky. Those powders can turn gritty, so try dissolving them in a little juice and then pouring the mixture through a sieve into the blender. Or, instead, add a high-protein ingredient such as silken tofu, Greek yogurt, kefir or a nut butter.
The best smoothies rely on your own particular tastes, not on a recipe. It’s all about proportions. Consider the recipes below to be guidelines; make them your own and enjoy right away. The ingredients tend to separate, but if that happens, just re-buzz to reboot. Cheers!
Berry Avocado Smoothie
Makes 1 drink. Note: No dairy? No problem. A ripe avocado gives this luscious drink its creamy silkiness. No sweetener is needed, as the blueberries are delicious enough. If using fresh fruit, freeze it for a day or two first. From Beth Dooley.
l 1/2 cup nondairy milk, such as oat, almond or coconut milk
l 1 medium banana, cut into 1-in. chunks
l 1/2 very ripe avocado, cut into 1-in. chunks
l 2 cups frozen berries, such as blueberries or raspberries (see Note)
l 1 tbsp. almond or other nut butter
l Generous pinch cinnamon
Directions
Pour the milk into the blender and turn the motor on. With the motor running, add the banana and avocado and blend. Add the berries and the nut butter and process until smooth.
Simplest Fruit Smoothie
Makes 1 drink. This is the easiest, most sippable breakfast ever! Whizz it up and hit the road. If using fresh fruits, freeze them for a day or two first. From Beth Dooley.
l 1/2 cup fruit juice (orange, tangerine, cranberry)
l 3/4 cup plain yogurt, preferably whole milk
l 1 1/2 cup (6 to 7 oz.) frozen peaches, mango or cherries, or a mix (see Note)
Directions
Pour the fruit juice into a blender and start the motor. With the motor running, add the yogurt and process until blended. Add the fruit, about 1/2 cup at a time, and continue to process until blended.
Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.
1. Combine mint with simple syrup and muddle until ingredients are inncorporated.
2. Add ice, lime juice, and the rum and briefly shake well (about 20 secs).
3. Strain into an ice-filled glass and top to the brim with the soda.
4. Garnish with mint sprig and enjoy!
With summer in full force, folks looking to relax with a cool beverage are in luck. From classics to twists on existing drinks, here’s a list of cocktails that are sure to brighten up a hot summer day.
3. APEROL SPRITZ:
INGREDIENTS:
l 3 oz. Prosecco
l 2 oz. Aperol
l 1 oz. soda water
l 1 orange slice (for garnish)
2. PASSION FRUIT MARTINI:
INGREDIENTS:
l 1 ripe passion fruit (halved)
l 30ml vodka
l 15ml passoa
l 1/2 tbsp. lime juice
l 1/2 tbsp. sugar syrup
l Prosecco, to serve
STEPS:
1. Scoop seeds from half of the passion fruit into the cocktail shaker.
2. Add the vodka, passoa, lime juice and sugar syrup.
3. Add a handful of ice and shake well.
4. Strain into a martini glass, top up with prosecco, then squeeze in the other half of the passion fruit.
5. Optionally add garnish and
STEPS:
1. Fill a stemmed wine glass with ice, and add Prosecco, followed by Aperol.
2. Top with 1 oz. of soda water (or enough to fill to the rim of the glass).
3. Garnish with an orange slice.
4. FROZEN GIN AND TONIC:
INGREDIENTS:
l 4 oz. London Dry gin
l 4 oz. Lillet Blanc
l 2 oz. Jack Rudy tonic syrup
l 1 oz. lime juice
l 3 cups ice
l 1 lime (for garnish)
5. SPIKED ARNOLD PALMER:
INGREDIENTS:
l 1/2 Peach
l 1 oz. Bacardi rum
l 1 oz. Citron vodka
l 1/2 oz. Peach Schnapps
l 1 cup sweet tea
l 1/2 cup lemonade
l 1/2 lemon for garnish wheels
l 1 mint sprig for garnish
STEPS:
1. Cube peach and add to a blender on puree.
2. Using a bar shaker add your liquors, peach mix, and lemonade. Shake to combine.
3. Fill glass 3/4 of the way full with ice and pour mix into the glass and top with sweet tea.
4. Garnish with lemon and mint!
STEPS:
1. Add dry gin, Lillet blanc, tonic syrup, lime juice, and ice to a high-powered blender. Blend until smooth, about 15 seconds.
Presented by the Loveland High Plains Arts Council
Exhibiting Over 2000 Sculptures Created by 160 National and International Artists
America’s Largest Outdoor Juried Sculpture Show and Sale
6. LEMON & STRAWBERRY CAIPIRINHA:
INGREDIENTS:
l 5 small strawberries, hulled (about 3/4 cup)
l 1 oz. fresh lemon juice (juice from one whole lemon)
l 5 teaspoons granulated sugar
l 5 oz. Cachaça
l 1 lemon slice, for garnish
7. TINTO DE VERANO:
INGREDIENTS:
l 1/2 cup of red wine
l 1/2 cup of lime soda 250 ml
l Orange slices
l Optional: raspberries or other fruits for garnish
STEPS:
1. Fill glass with ice cubes and add in red wine.
2. Add lime soda to each glass and stir gently to combine the ingredients.
STEPS:
1. Combine strawberries, lemon juice, and sugar in shaker. Muddle together to break everything down.
2. Add cachaça and ice, and the shaker. Shake until chilled (15–20 seconds).
3. Strain drink into a rocks glasses filled with ice. Garnish with a lemon slice.
3. Allow the glass to sit in the refrigerator or freezer for about 5 minutes to chill.
4. Serve chilled and optionally garnish with an orange slice and raspberries. Dip rim of glass into triple sec and then into sprinkles.
5. Carefully pour margarita into glass.
6. Top with toasted coconut and a lime wedge.
by Staff
Meals Deals
A List of Great Restaurant Discounts Seniors Can Enjoy in Northern Colorado
inding senior meal deals across Northern Colorado can be a complicated process. With support from associations like AARP and local restaurants, seniors have been able to enjoy more affordable meals than ever. Here are some interesting deals we found as well as a list of some of the many AARP locations across the Front Range.
The Breakfast Club
The Breakfast Club is a locally owned and operated diner headed by Dakota and Michelle Soifer. With ownership across Northern Colorado, the pair focus on their local community in all their businesses. The Breakfast Club is no exception. Their wide variety of senior breakfast and lunch options are extremely affordable and portioned for a filling meal.
The Breakfast Club’s partnership with Nosh NOCO is another benefit, as they often link up with places like the Poudre Library to donate proceeds to local causes. In May, they raised money for the Summer Adventure Initiative, which provides kids and teens with free books and programs.
Rocky Mountain Bagel Works
The family-owned Rocky Mountain Bagel Works has teamed up with AARP to offer one complimentary bagel with cream cheese when a second bagel with cream cheese of equal or greater value is purchased. Their freshly cooked bagels are a treat that any senior in the area should experience on a sunny morning in Fort Collins.
All photos Shutterstock unless noted.
Photo by Jeff Sheldon/ Unsplash
The Island Grill
The Island Grill in Fort Collins offers an impressive 25% off the total bill with AARP coupons. Enjoy interesting burgers, a nice drink, and a unique ambiance at their Fort Collins location.
Culver’s
The Midwest’s best cheese curds, burgers, and more can be found at Culver’s across the country. Participating locations in Colorado have teamed up to offer a
10% senior discount for any hungry patrons looking to get a meal deal on the go.
Participating AARP Locations:
l Bonefish Grill
l Auntie Annes
l Dennys
l Cinnabon
l Outback Steakhouse
l Papa Johns
For more information on Senior Discounts, visit local.aarp.org.
819 E Mulberry St Fort Collins, CO 80524
JULY 1
upcoming noco events
JULY
Slamogadro
Come Howl With us for a night of exceptional local poetry and expression. This month we are featuring traveling New Orleans poet, Jonathan Brown. If you are interested in performing: be ready to spit with three poems. All poets are welcome and encouraged! If you just want to hang: that’s rad too! Show up with an open mind, a ready heart and maybe a pen/notebook combination, just in case inspiration strikes. Free. | 7 p.m. | Avogadro’s Number, 605 S. Mason Street, Fort Collins
JULY 3
Art for the Heart
Every Wednesday from 11 a.m.-1 p.m., NOLA Creative Company will be parked in Old Town Square with packaged and ready-to-go art projects that come complete with instructions and all of the materials needed to complete a fun and explorative art technique. Return your masterpiece the next week and have it displayed in our kiosk. Our summer art challenge is for children of all ages and will occur seven times throughout the summer. This event is sponsored by the Fort Collins Downtown Development Authority. Free. | 11 a.m.-1 p.m. | Old Town Square, 19 Old Town Square, Fort Collins
JULY 4
Greeley Freedom 5k at the Greeley Stampede Parade
We bring back the annual
July 4th Freedom 5k walk and run, along the Greeley Stampede 4th of July Parade route! Participants will start and finish on the route, just in time to also watch the parade as you kick off your Independence Day Celebration! This year’s race proceeds benefit Beefsticks for BackPacks, a local 501(c) (3) aimed at providing children in need with quality nutrition. Host: run.Windsor. Info and registration at bit. ly/4cbqnvG | 7 a.m. | Intersection of 15th Street and 10th Avenue, Greeley
JULY 4
Independence Day Parade
The 2024 parade, the 102nd in the city’s history, is slated to start at 9 a.m. Thursday, July 4 along 10th Avenue in downtown Greeley. This year’s parade theme is “Preserving Our Western Heritage.” | 9 a.m. | 10th Avenue between 19th Street and 5th Street, Greeley
JULY 4
4th of July Golf Special at Boomerang Links and Highland Hills
Come enjoy some golf at one of Greeley’s beautiful courses. Special includes 18 holes with cart for $38.00. Book online at GolfinGreeley
.com | All day | Boomerang Links, 7309 West 4th Street, Greeley; Highland Hills Golf Course, 2200 Clubhouse Drive, Greeley
JULY 4
Independence Day Community Celebration Fireworks
Come enjoy some beautiful fireworks to celebrate our nation’s birthday. See ridetransfort.com/rider-info-event-transportation for information about shuttle service from CSU and the Downtown Transit Center. Free. | 9:35 p.m. | Sheldon Lake at City Park, 1500 W. Mulberry Street, Fort Collins
JULY 4
July 4th Festival at North Lake Park
An all-day event at North Lake Park in Loveland, featuring vendors & food, a Kids Zone with an interactive DJ under the picnic shelter, yard games and outdoor fun, a face painter and the Buckhorn Train from 12 noon-8:00 p.m. We’ll also have a childrens’ bike parade around North Lake Park (see website for info), the Loveland Concert Band at 8 p.m. at the Hammond Amphitheater and fireworks at approximately 9:17 p.m. See bit.ly/3VwezNv for full information. | North Lake Park, corner of Taft Avenue & 29th Street, Loveland
JULY 5
“Twelfth Night” Presented by OpenStage Theatre & Company
Written by William Shakespeare, directed by Debbie Swann. In a rambunctious
story of hidden identities and misplaced love, the witty, resourceful and inventive Viola turns tragedy and loss into a life-changing experience for herself and everyone she touches. Regular price: $29-34, Senior & Student: $24-29, Child under 12: $12, Teen: $19. | 7 p.m., 7/57/7/2024 & 7/12-13/2024 | The Park at Columbine Health Systems, 947 Worthington Circle, Fort Collins
JULY 6
Greeley Summer Farmers Market
A new location! Shop from a selection of root crops, winter squash and greenhouse-grown produce. Other offerings include locally raised meats, fresh bread, honey, handmade gifts and many other items. | 8 a.m.-12 noon | 7th Street, between 9th and 10th Avenues, north of Lincoln Park, Greeley
JULY 10
The Lincoln Center Children’s Summer Series: Huitzilopochtli Huitzilopochtli is a collab-
oration of artists with roots in the indigenous cultures of North America. Through the use of dance, music, storytelling and ceremony they promote the preservation of Indigenous culture. Come join us on The Lincoln Center lawn for this family-friendly show that will entertain both young and old alike! Blankets and sunscreen encouraged. Space is limited and to seat as many people as possible, we ask that you only reserve enough blanket space to accommodate your party. Chairs will not be permitted on the lawn but are allowed as space is available in specified areas. | 10 a.m. | The Lincoln Center, 417 W. Magnolia Street, Fort Collins
JULY 10
Fried Chicken Dinner
Wednesday
Enjoy some comfort food! Open to the public, it will feature delicious fried chicken and sides for $25 per person. For more informa tion, contact Pelican Lakes at (970) 674-0930. | 5-9 p.m. | Pelican Lakes Golf Club, 1620 Pelican Lakes Point, Windsor
JULY 11
Family FunPlex Con cert Series with NOCO Winds Saxophone
The City of Greeley’s Family FunPlex outdoor amphi theater will host its annual
family-friendly concert series on Thursday evenings. Attendees are encouraged to bring a picnic dinner, spread out a blanket or chair, and enjoy an evening with family and friends while listening to exceptional local music. Free. | 7 p.m. | 1501 65th Avenue,
JULY 13-14
Rocky Mountain Antique Festival BY antique lovers, FOR antique lovers! Join us to shop with quality antique dealers from across the country at this two-day climate-controlled, indoor event. Choose from
JULY 20
Touch A Truck and Car Show
Family-friendly event! Meet City of Greeley first responders and tour their trucks, and relish in some nostalgia with a spectacular car show. Enjoy local food and business
305 Carpenter Road, Fo Pathways has been the leading p Palliative services are now also
