Summer 2016

Bringing marijuana into the realm of fine dining

A Pipe at Every Table By Kate Jonuska White wine is for fish. Red wine is for beef. By remembering those basics, a food lover can squeak by in most of the wine-drinking world. Of course, youʼre not in most of the wine-drinking world, but in an envelope-pushing state where diners may soon understand new

Rebuilding Rural Nepal

Boulder restaurateur Pemba Sherpa and friends help heal his earthquake-stricken homeland By Steven Wilke A search for adventure brought 18-year-old Pemba Sherpa from the rooftop of the world to the Flatirons, but it was the Boulder community that made him stay. He didn’t forget where he was raised; since 1991, when he left Sengma, his

Australian finds a home for her yogurt in Boulder

Down-Under Recipe Is Over the Top By Lisa Truesdale Koel Thomae was born in Australia and so was her now-famous Noosa Yoghurt, but they’ve both found a home in Colorado. After college, Thomae didn’t know what to do with her life, so she set out on a journey of discovery—a walkabout, of sorts. She knew