10th Anniversary Issue

Last Updated December 08, 2017
Share to printerest Share to fb Share to twitter Share to mail Share to print

Over the last 10 years, publishing edibleASPEN has transformed from the most daunting work I’ve ever done to the most rewarding, and I’m grateful to everyone who has played a role, with special thanks to our editor, Laurel Miller, for her devotion to the magazine, and for maintaining high editorial standards; to our layout designer, Kelly Alford, for her creative and stunning visual contributions; and to our copy editor, Doug Adrianson, for being beyond meticulous!

After rereading the letter I wrote for our inaugural issue in 2007, it seems fitting to share it again, as I feel as inspired today as I did 10 years ago:

"Welcome to the premiere issue of edibleASPEN, a quarterly publication dedicated to the growers and producers, restaurants, chefs and food-related businesses that are committed to providing fresh local foods from our Valley and neighboring communities.

Although I’ve lived in Aspen for more than 20 years, it was only recently that I began to truly appreciate the great bounty of Western Colorado. From the Roaring Fork Valley to the North Fork Valley, from the Eagle Valley to the Grand Valley, there is a remarkable abundance of both cultivated and wild fare.

Equally plentiful are the people who bring this fresh food to us. These farmers, ranchers, winemakers, food artisans, bakers and beekeepers are some of the hardest working, most dedicated and enthusiastic people whom I have ever had the pleasure to meet.

The value of what has been here all along has been recognized and supported by many; others are just beginning to appreciate the benefits. Eating local means fresher, tastier food, supporting farms and ranches that preserve the beauty of our landscape, and building relationships with our neighbors.

Each issue of edibleASPEN will not only be dedicated to connecting our readers with food producers but also to the restaurateurs, chefs, home cooks, specialty stores and markets devoted to using and promoting local sources. Our intention is to empower readers with the information required to make informed decisions on how to best support and enjoy the products of our foodshed.

Thank you to my husband, Sam, and our children, Andrew, Hart, Taylor and Sammy, for their encouragement and support, and to our writers, photographers and advertisers for their commitment to this publication. With great pleasure I look forward to bringing each issue of edibleASPEN to our community, and through its pages invite you to discover the authentic foods from our area and those committed to bringing them to your table."

Savor the season!

Lisa Houston, Publisher



Message in a Bottle

Wood’s High Mountain Distillery raises the bar for making signature small-batch spirits “I couldn’t afford to move!” P.T. Wood is telling...

Facts on Yaks

Domesticated yaks are descendants of wild yaks (Bos mutus), which are indigenous to the Himalaya and Tibetan Plateau. For approximately 4,...

Bowman's Musee Brought the Bizarre to Aspen's Saloon Scene

The lure of silver drew the first crowds over Independence Pass to the Roaring Fork Valley in the early 1880s. Myriad businesses opened in...

Getting to the Bottom of What's in Your Glass

“Grain-to-glass” has become synonymous with small-batch distilling, but it’s an unregulated term. Says Wood, “It refers to production that...

Good Shepherd

Bosq delights diners with artistic yet unfussy dishes celebrating local ingredients At Bosq, Chef-Owner C. Barclay Dodge’s menus read like...

Farming and Climate Change

How a shift in diet may be the most powerful way to reduce carbon emissions For the last 20 years or so, we’ve been told that if we want to...

24-Hour Onion Soup

When onion soup is made in a slow cooker the flavor becomes intense—especially when it’s simmered for 24 hours. Make the beef stock and...

At Home on the Range

The human-animal bond is strong at Butte Pasture Yak Ranch It’s a bright, cloudless day and all is quiet at Crawford’s Butte Pasture Yak...

The Power of Local Food

Editor’s note: This is an updated version of the essay LeVan wrote for edibleASPEN’s premiere issue. When it comes to food, many of us don’...

On the go

Karen Hoskin, founder of Crested Butte’s sustainable and much-lauded Montanya Distillers, was distressed by the amount of convenience trash...

Comfort Food

Gina Cucina, a Carbondale-based prepared food company, showcases produce from sustainable farms (this time of year, think nourishing soups...

What's on Tap

Fans of Aspen Brewing Company have a lot to look forward to this winter, with the opening of a new taproom and restaurant in the former...

Cooking Fresh Winter 2018

Sweet: Desserts from London’s Ottolenghi is a collection of over 110 recipes for sweets, baked goods and confections from superstar chef...

What’s happening near you

Build your own subscription bundle.
Pick 3 regions for $60