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Fall 2017 Issue

Last Updated September 19, 2017
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Edible Aspen, Issue #40 Fall 2017

THIS ISSUE IS CLOSE TO MY HEART for multiple reasons. I decided to pursue a career in food because I grew up on a California ranch and was active in 4-H (see Edible Traditions, page 47). I learned at an early age that few people understand where their food comes from, and so in my 20s I decided to pursue a degree in culinary arts from Johnson & Wales University’s ( JWU) Vail campus (now located in Denver). My ultimate goal was to teach recreational cooking classes and organize and lead farm tours, which I did, through my business, The Sustainable Kitchen. I eventually transitioned to food and travel writing, which in turn led me to Edible Communities and this very publication.

This—our Education Issue—is representative of the work I’ve dedicated my life and career to, as well as a tribute to how far Colorado has come in the 21 years since I graduated JWU. Example: There were no farmers’ markets in the mountain towns at that time, let alone anything resembling “local” or “sustainable” on menus, although I can’t say enough good things about my instructors and the education I received at that esteemed institution—which now has four campuses nationwide.

Without our readers and advertisers, edibleASPEN founder/publisher Lisa Houston and the dozens of farmers, ranchers, food and drink artisans, educators and chefs committed to changing (and innovating) Colorado’s culinary landscape, you wouldn’t be holding this issue in your hands right now. To all of you, a heartfelt thanks for loving good food and drink as much as we do. —Laurel Miller, Editor

What's Missing from Modern Curriculum Might be You

WHILE HUMANS HAVE an insatiable appetite for acquiring and accumulating stuff, it’s strange that we’re rarely formally taught how to...

Culinary Education

Your guide to cooking, baking, butchery and more Editor’s note: Following is a diverse selection curated by our writer and staff, designed...

Kids in the Kitchen

These recreational and vocational-focused youth programs aim to provide students with basic culinary skills and agricultural education....

Gardening & Agriculture-Based Education

From trimming fruit trees to tending poultry, Colorado has it covered Food is central to the human experience, and gardening, farming and...

Brewing, Beekeeping & Bitters

Making and cultivating artisanal foods, from cheese to kimchi Colorado has made a national name for itself in craft brewing and distilling...

Cultivating Change is the Mother of Invention

THESE AGRICULTURAL INNOVATORS ARE WORKING TO SOLVE GLOBAL FOOD ISSUES According to some estimates, by 2050 there will be nine billion...

Half Baked Harvest

The gorgeous Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains comes out this fall from the award-winning blogger behind...

The Foundations of 4-H

Even a century ago, people were concerned that public school curriculums lacked instruction in practical life skills. In 1902, these...

Pear Crisp

A warm crisp tastes as indulgent as a slice of pie, and yet it’s so much easier and faster to make. I love the combination of nuts and the sweet juice from the pears in the topping.

Susainable Skin Saver

SHOP Nose-to-tail cooking is on-trend, but few of us think about using unprocessed animal byproducts in our beauty and wellness regimens....

On-the-go Grazing

EAT Vukoo is a new Aspen-based nutrition bar company committed to creating highest-quality products. Vukoo bars are not only delicious but...

Flower Power: The Petal Project

GIVE Ever wonder what happens to the flowers after the wedding or party is over? Like many people who have worked in the event industry,...

Books for Cooks (and everyone else)

READ Amazon and technology notwithstanding, there will always be folks (like us!) who treasure the glorious heft of a book, and an indie...

Liquid Love

DRINK For Lindsey Slachta, chocolate making is literally in her lineage: Her grandmother was a chocolatier in Vernal, Utah. In 2017,...

In Good Taste

GO For Heather Tomasini, founder and director of Loveland-based Autentika Food Travel, the true spirit of a place is experienced through...

Get Localized: Western Colorado Food & Farm Forum

GATHER The sixth annual Western Colorado Food & Farm Forum will take place in Montrose, January 26–27, 2018. The gathering provides an...

Radicchio

CHICORIES, which belong to the dandelion family, have sturdy leaves with a bitter, slightly assertive bite. When grilled or roasted,...

DIY Mustard

Long before you could buy mustard in a snazzy array of sophisticated flavors, fourth-century Romans were glazing spit-roasted boars with the aromatic, gritty paste. The seed is found on every...

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