Cindy Sutter’s article called “Foodie are us” in Sunday’s Camera was spot on.  Boulder’s restaurant scene has developed significantly over the past 18 years since I started Culinary School of the Rockies. As she said, chefs Dave Query, John Platt, Mark Monette, Jim Smailer, and (one she omitted) Bradford Heap (Full Moon, Colterra and now Salt) were the pioneers and have produced consistently great food. Boulder (and Colorado generally) have more recently received national recognition as a place to find excellent food, wine and beer.

It is gratifying that the local farm to table movement, significant on many levels, is now the primary focus of chefs and home cooks. For the health of the planet and ourselves, we must all learn to be more creative in sourcing local and organic food, both in the restaurants we support and the food we buy to cook at home.  Last winter I asked the produce manager at Whole Foods why they buy raspberries from Chile (just one example).  He said, “Because they sell.” To this end, please ask Whole Foods (and yourselves) to stop doing this, and to buy more food seasonally from local sources. Let’s hear it for winter root vegetables and slow cooking.

Joan Brett

Boulder

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