A Taste of the Yucatán Peninsula

In the dazzling area separating the Caribbean Sea from the Gulf of Mexico, the Yucatán Peninsula is a melting pot of flavor: start with a base of Mayan and Caribbean ingredients, then add Spanish and Arab foods that came with Mexican conquest, and later, Asian and...

Injera 101

Injera is not only a source of substance, but a vehicle for delivering Ethiopian meats and vegetable stews to your mouth — a delicious utensil of sorts. We are thrilled to invite Genet Gabeye, originally from Addis Ababa, Ethiopia, to explain the history of the most...

The Sweet Source of Craft Chocolate

Explore the delicious possibilities of using craft chocolate in desserts and learn about the importance of sourcing high quality, ethical and locally crafted chocolate in restaurants and homes. Fortuna Chocolate and chef Luke Miller of Boulder’s Arcana...

The Art of Fermentation

Learn the simple concepts underlying sauerkraut, kimchi, pickles, and all fermented vegetables. You’ll prepare a couple of different items to bring home and ferment, hear ideas for more variations, and get inspired to experiment.

This is Cider

People have been drinking Cider for a long time, no doubt because the apple is one of the oldest fruits known. We are excited to host four cider houses and a fourth generation apple grower from Colorado to discuss today’s cider resurgence. From cider’s...
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