BOULDER Magazine Aug-Sept 2023

The Magic of 

Fly Fishing 

A 101 Guide to Get 

Your Feet Wet 

From Buzz 

to Balance 

The Transformative 

Power of Bee Huts 

WILDFIRE 

MITIGATION 

BUFFS 

FOOTBALL 

SUSTAINABLE 

HOMES

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August/September 2023 | 1

BEAUTY IS IN THE IDEA

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August / September 2023 

88 

Reel It In 

The ultimate fly 

fishing primer 

By Julie Kailus 

95 

Firewise Boulder 

How Boulder County 

officials (and goats) 

proactively tackle 

wildfire mitigation 

By Teresa McLamb 

102 

From Blueprint to 

Greenprint 

The sustainable 

symphony of Rodwin 

Architecture 

and Skycastle 

Construction 

By Holly Bowers 

117 

How I Became 

a Bee-Liever 

Inside the enchanting 

world of meditative 

bee huts 

By Chloe-Anne Swink 

110 

Trekking 

Our Natural 

Meadowlands 

Five of the best 

hikes around 

Boulder County 

By Matt Maenpaa 

PHOTO MATT MAENPAA 



Departments » August / September 2023 

Buzz 

23 Sko Buffs Coach 

Prime takes the field 

24 Calendar Our five 

highlights for August/ 

September 

26 Events Your guide to 

planning your free time 

38 Entertainment 

Reviews of new movies 

and music 

40 Staff Picks Nonfiction 

books for the 

perfect vacation read 

42 Newsmaker E-bikes 

hit trails in Boulder 

44 History When 

Boulder was a 

locomotive hub 

23 

Well Styled 

73 Journey into Majesty 

Aboard the Royal 

Gorge Railroad 

74 Design Denim & 

Duke shares their 

secrets on upselling a 

home 

76 Day Trip A visit to 

the Royal Gorge park 

and railroad 

79 Social Scene Putting 

the ‘fun’ in fundraising 

80 Fashion Tailgaiting 

‘fits that are sure to 

impress Ralphie 

73 123 150 

Food+Drink 

123 Dining Out New 

American cuisine at 24 

Carrot Bistro 

126 In the Kitchen Plantbased 

recipes from 

the Auguste Escoffier 

School of Culinary Arts 

132 Libations A sensory 

experience at Stella’s 

Cucina 

134 BBQ Roundup 

Where to find the best 

finger-licking BBQ 

138 Restaurant Guide 

The best spots for 

eating and drinking in 

Boulder County 

Travel 

150 Unveiling Rome’s 

Hidden Treasures 

From Michelangelo’s 

bridges to culinary 

delights, uncover 

Rome’s best-kept 

secrets courtesy of the 

Sofitel Villa Borghese 

Hotel 

Fundamentals 

20 Reader Services 

22 Editor’s Letter 

148 Real Estate Forum 

152 The Last Reflection 

48 Business How Annie 

& Millie’s Place helps 

unhoused pets 

52 Local Chatter A 

magical night at Gold 

Hill Inn 

58 Art Seen Exploring 

The New Local’s artist 

community 

64 Western Drawl An 

interview with CU’s 

Dr. Jennifer Ho 

From Buzz 

to Balance 



The Magic of 

Fly Fishing 


Your Feet Wet 

68 CU Buffaloes 

Predictions for the 

upcoming Pac-12 

season 

76 

134 

WILDFIRE 

MITIGATION 

BUFFS 

FOOTBALL 

SUSTAINABLE 

HOMES 

ON THE COVER » 

Fly fishing in Rocky Mountain 

National Park 

PHOTO BOB POOL 


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Robert Sweeney 

Exec. Director of Operations 

Emily Sweeney 

■ ■ ■ 

Managing Editor 

Mara Welty 

■ ■ ■ 

Senior Account Executive 

Nichole Greenley 

Art Director 

Shanna Thomson 

Travel Director 

Katie McElveen 

Graphic Designers 

Carl Turner 

Piper Vitale 

Contributing Writers 

Holly Bowers, Sarah Cameron, 

Linnea Covington, Laura K. Deal, Jason 

Frye, Denise K. James, 

Julie Kailus, Cree Lawrence, 

Bland Lawson, Ray Linville, 

Matt Maenpaa, Megan Mathis, 

Katie McElveen, Teresa A. McLamb, 

Emily O’Brien, Anne Wolfe Postic 

Judy Royal, Morgan Ryan, 

Wendy Swat Snyder, 

Chloe-Anne Swink, Brad Weismann, 

Christopher C. Wuensch, 

Lisa Van Horne 

Photographers 

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Bonnie Chaim, Soledad Diaz, 

Bridget Dorr, Peggy Greb, Cary Jobe, 

Ryan Kobane, Dona Laurita, 

Matt Maenpaa, Dan Moyers, 

Tim Romano 

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Guided Fly Fishing Private Water Trips Float Fishing Trips 

Day Hikes Overnight Backpack Longs Peak Trips Snowshoe Trips 

Llama Pack Trips in RMNP & Estes Valley 

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from the editor 

From Buzz 

to Balance 



WILDFIRE 

MITIGATION 

BUFFS 

FOOTBALL 

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that lasts 

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to 

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22 | TheBoulderMag.com 

The Magic of 

Fly Fishing 


Your Feet Wet 

SUSTAINABLE 

HOMES 

AS WE WELCOME IN 

August, we find ourselves at 

the threshold of transition. 

The hot, dry summer air envelopes 

us, reminding us that autumn’s cool 

embrace is just around the corner. 

It’s the last stance of summer—and 

an opportune moment to review our 

bucket lists and embark on those 

lingering adventures we’ve been 

meaning to pursue, whether it’s 

strapping on our hiking boots to 

conquer the final 14er of the season or 

finally stepping into that local eatery 

we’ve been eyeing for months. 

From then, September welcomes 

us with festivities, harvests and 

an ever-changing kaleidoscope of 

color. The color extends beyond the 

changing leaves, however. Within the 

vibrant tapestry of Boulder County’s 

communities, businesses and activities 

exist passionate makers and doers, 

who you’ll meet amongst these pages. 

We speak to Marie-Juliette Bird, 

founder of The New Local artist 

community, whose historic Queen 

Anne headquarters you may have 

passed during your morning strolls 

along Pearl Street. 

Kristen Baltrum of Annie & Millie’s 

Place shares the story behind her 

mission to provide care to the pets of 

those who are unhoused. And Charlie 

and Carolyn Peterson of Capella 

Ranch invite us into their meditative 

bee hut experiences. 

From there, we head to the outer 

corners of the tapestry with a visit 

to Gold Hill Inn, a beloved spot for 

gourmet dining and outdoor music; 

we embark on a train ride through the 

Royal Gorge; and we visit the lakes 

and rivers of Rocky Mountain National 

Park, and the fly fishers who cast their 

lines in their pristine waters. 

Interwoven throughout, we feature 

Boulder County’s leaders, including 

Dr. Jennifer Ho, the director of CU’s 

Center for Humanities & the Arts; 

the Buffs head coach Deion “Prime 

Time” Sanders and several Boulder 

County officials who discuss ongoing 

wildfire mitigation strategies, which, 

I’m happy to say, includes a herd of gogetter 

goats. 

At Boulder Magazine, we understand 

that our unique perspectives and 

personal encounters profoundly 

influence the way we perceive and 

interpret our beloved home. While 

certain individuals are drawn to the 

secluded havens nestled within the 

wilderness, others find comfort and 

contentment in the lively ambiance of 

bustling eateries, the exhilaration of 

football tailgates or the intellectual 

stimulation derived from educational 

pursuits and cultural events. 

No matter where your serenity 

resides, I hope you’ll find somewhere to 

cozy up within these pages. 

Mara Welty 

Managing Editor 

editor@thebouldermag.com 

FIND US ONLINE! 

Visit us on our website 

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Find us on Facebook and Instagram 

@bouldermagazine

Your Local Rundown on News and Culture 

PHOTO DEREK MARCKEL / CU BOULDER ATHLETICS 

Sko Buffs 

Coach Deion “Prime 

Time” Sanders enters 

the turfed arena 

See page 68 


calendar 

The Reveal: 

AUGUST – SEP TE M BE R 

Our five highlights from this issue’s calendar of events. 

Summer Farmfest Music 

Evenings at Sunflower 

Farm 

Aug. 2, 9, 11 & 18, 

Sept. 8, 15 & 29, Oct. 6 

We want to offer local musicians and 

the community an amazing musical 

venue where bands play outside on 

the farm, surrounded by free-range 

chickens and screeching peacocks and 

children laughing and playing! Food 

trucks will also be available on all 

evenings, as well as our friend of the 

farm drink cart, Palo Coffee & Bar 

selling refreshing non-alcoholic drinks 

and snow cones. $27/person. 4–8pm. 

Sunflower Park, 11150 Prospect Road, 

Longmont. sunflowerfarminfo.com. 

Colorado Mountain 

Half Marathon Series: 

Ned Ned Run 

Sept. 9 

Embark on your journey by winding 

through Old Town Nederland, the 

epitome of Colorado mountain towns. 

The Half Marathon will take you on 

dirt roads and single-track trails as 

you challenge yourself to be “a little 

more extreme” and immerse yourself 

in the history and beauty of the area. 

Costumes are encouraged! Registration 

required. 8am–12pm. 151 East St., 

Nederland. nednedrun.com. 

Jaipur Literature 

Festival 2023 

Sept. 21–23 

Experience the exhilarating energy 

of the Jaipur Festival as it makes its 

grand return to Boulder this year. 

Join us in celebrating the beauty of the 

Rockies and prairies, as well as the 

vibrant energy, excitement and intellect 

of Boulder. At JLF Colorado 2023, 

experience our hallmark camaraderie, 

a caravan of ideas and the enchanting 

flow of conversations. Get ready for a 

truly unparalleled festival! Boulder 

Public Library, 1001 Arapahoe Avenue, 

Boulder. jlflitfest.org. 

pARTiculars Art Gallery’s 

Annual Owner’s Show 

Sept. 1 – Oct. 31 

PARTiculars is Lafayette’s premier 

cooperative art gallery and teaching 

studio, owned and operated by 40- 

plus local artists proudly showcasing 

fine art in various media. The annual 

Owner’s Show, which celebrates 15 

years, will showcase new pieces for the 

owner’s exhibit entitled, “Enduring.” The artists’ reception will be held during the 

gallery’s September Art Night Out event on Sept. 8, 4–8:30pm. The Art Night 

Out event fills Lafayette’s Public Road with art, food and entertainment. 401 

South Public Road, Lafayette. particularsart.com. 

Boulder Fall Fest 


A three-day autumn festival featuring 

local food, a beer/wine/cocktail garden, 

live music, children’s activities and 

more. Plus, enjoy 100+ artisans in 

Firefly Handmade Markets’ Fall Show 

on the one-and-only Pearl Street Mall. 

Parents can grab a drink and some 

food and hang out on the lawn while 

their kids enjoy the bounce house, giant 

slide and inflatable obstacle course. 

Free. Pearl Street Mall, Boulder. 

boulderdowntown.com. 

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Celebrating 

13 Years! 

Firefly Handmade Fall Market Sept. 22–24 

Join us for our celebration of fall as part of this cherished Boulder 

tradition, the Annual Downtown Boulder Fall Fest on the world-famous 

Pearl Street Mall! At this highly anticipated event, we share our artisan’s 

magic with local, regional, national and international visitors in the 

heart of downtown Boulder. Free. Times vary. Pearl Street Mall, Boulder. 

fireflyhandmade.com. 

Event Calendar 

Looking to fill your social calendar? We've got the 

rundown on what to do this season. 

“agriCULTURE: 

Art Inspired by the 

Land” Exhibit 

June 10–Jan. 7 

A collaborative, 

contemporary art 

exhibit created by 

the Longmont Museum and the 

Boulder Museum of Contemporary 

Art, “agriCULTURE: Art Inspired by 

the Land,” pairs more than 15 local 

and national artists with farmers 

throughout Boulder County to create 

three site-specific, new visual works. 

The exhibit draws on the expertise of 

farmers and the inspiration of nature 

and invites visitors to examine their 

own connections to the land and 

natural world. $8 adults; $5 students/ 

seniors; free for children three and 

under. Daily. Longmont Museum 

& Cultural Center, 400 Quail Rd., 

Longmont. longmontcolorado.gov. 

Read to Rover 

Aug. 1, 8, 15, 22 & 29 

Recommended for grades K and up, 

reading to a therapy dog can help your 

child build reading fluency and confidence. 

Free. No registration required. 4–5pm. 

Louisville Public Library, 951 Spruce St., 

Louisville. louisvilleco.gov. 

One Man, Two Guvnors: By 

Richard Bean 

Aug. 2, 3, 6, 9, 10 & 13 

Brighton, England. The swinging 

60s. Hilarity and hijinks ensue when 

Francis Henshall, fired from a skiffle 

band and in search of new work, 

finds himself employed by a woman 

(posing as her mobster brother) and 

by her boyfriend (who is hiding from 

that brother). How long can Francis 

keep them apart? Featuring live 

music and uproarious fun, Richard 

Bean’s adaptation of “The Servant of 

Two Masters” delivers a fresh spin 

on a farcical commedia classic. Since 

1958, the Colorado Shakespeare 

Festival has delighted audiences 

with professional theatre on the CU 

Boulder campus. Ticket prices and 

showtimes vary. University Theatre 

Building, 261 University of Colorado, 

Boulder. cupresents.org. 

Summer 

Farmfest Music 

Evenings at 

Sunflower Farm 

Aug. 2, 9, 11 & 18, 

Sept. 8, 15 & 29, Oct. 6 

We want to offer local musicians and 

the community an amazing musical

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venue where bands play outside on the 

farm, surrounded by free-range chickens 

and screeching peacocks and children 

laughing and playing! Food trucks will 

also be available on all evenings, as well 

as our friend of the farm drink cart, Palo 

Coffee & Bar selling refreshing nonalcoholic 

drinks and snow cones. Bring 

your family, chairs/blankets and listen to 

some fantastic local bands. $27/person. 

4–8pm. Sunflower Park, 11150 Prospect 

Road, Longmont. sunflowerfarminfo.com. 

Picnic on the Plaza 

Aug. 3, 10 & 17 

Bring your picnic lunch and something 

to sit on, and join us at Picnic on 

the Plaza, featuring free, live music 

on the lawn. Each week will feature 

a different musician to please a 

variety of tastes, including 5 Foot 

Betty, Graciela Alvarado and Dave 

and Diane. Free. 12–1pm. Festival 

Plaza, 311 S. Public Road, Lafayette. 

lafayetteco.gov. 

Beautiful clothing 

since 1988 

Yappy Hour 

Aug. 4 

Yappy Hour serves as a haven for 

four-legged companions and their 

devoted owners to meet, bond and 

revel in the shared love for dogs. 

This event will include sniffing 

introductions, spirited games of fetch, 

infectious canine smiles and much 

more. Join us on 13th Street, Boulder 

as we celebrate the unbreakable bond 

between humans and their beloved 

furry companions. Remember, cats 

drool and dogs rule! Free. 2–5pm. 


Louisville 

Street Faire 


The Louisville 

Street Faire 

presents DJ Williams, the young 

guitarist who has had the pleasure of 

sharing the stage with John Legend, 

Dave Matthews Band, John Oates, 

Warren Haynes, Ivan Neville, Big 

Daddy Kane, Sharon Jones & The Dap 

Kings, Soulive, Levon Helm, Slightly 

Stoopid, Robert Randolph, Slick 

Rick and many, many more. There 

is excellent food, cold drinks, lots of 

children’s activities, quality arts, crafts 

and sundries. Free. 5:30–9:30pm. 

Steinbaugh Pavilion, 824 Front Street., 

Louisville. downtownlouisvilleco.com/ 

street-faire. 

1334 Pearl Street Boulder 303-447-2047 

Alpaca Connection 

Alpaca Sweaters & Unique Clothing 

King Lear: By William 

Shakespeare 

Aug. 4, 5, 9, 11 & 12 

An aging King Lear decides to 

divide his kingdom among his three 

daughters, proportionally by who 

professes to love him most. His 

plotting comes to catastrophe and 

sees him cast from his own kingdom. 

Shakespeare’s tumultuous tragedy 

explores speaking truth to power, the 


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cost of grievous mistakes and whether it’s 

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DENVER • 303.751.2618 • 1067 SOUTH GAYLORD 

barbaraandcompany.net view new arrivals 

complimentary seatbacks included. Ticket 

prices and showtimes vary. Hellems Arts 

and Sciences, University of Colorado, 

Boulder. cupresents.org. 

First Friday Market 

Aug. 4, Sept. 1 & Oct. 6 

The First Friday Market aims to provide 

Mon~Sat, 10-6 

Sunday, 11-5 

By appointment 

a fun, diverse, family event to Boulder 

County residents and visitors, by 

bringing together hundreds of 

talented artists, farmers, musicians, 

chefs, makers and entrepreneurs for 

a fun block party vibe. The market 

is an expansion of the monthly NoBo 

Art District First Fridays event (May 

through October) and will highlight 

local artists, makers, food trucks 

and creative entrepreneurs as well 

as dozens of artists in residence at 

KAF and Lee Hill, often known 

as the “Emerald City,” where the 

First Friday Market is held. Various 

locations in the Emerald Warehouse 

area, Boulder. noboartdistrict.org. 

Creatures of the Creek 


Join Colorado Parks and Wildlife’s 

Sam Peterson and Lafayette 

naturalist, Martin Ogle, for a 

fascinating morning of discovering 

the life of Coal Creek. Find the fish, 

inspect the insects, binocular the 

birds and mind the mammals! Lots 

of hands-on exploration as well as 

expert guidance provided to help you 

become familiar with the beautiful 

Coal Creek corridor. Ages 5 and older. 

Registration required. 10am–12pm. 

Coal Creek, at the end of Centaur 

Village Dr., Lafayette. lafayetteco.gov. 

Art Market 

Aug. 5–6 

Metamorphosis 

Tattoo Studio & 

Art Gallery is 

hosting a lovely 

indoor/outdoor 

art market loaded 

with a variety of local artisans. There 

will be all varieties of artforms present 

from paint, ceramics, illustration, 

clothing, leatherwork, resin and 

more, as well as musicians each day. 

There will be no tattooing during the 

event, but it’s a great opportunity to 

meet and greet our tattooists. We 

will have a raffle for free tattoos up 

to a $500 value and will be having a 

DIY tie dye party. Free. 11am–5pm. 

Metamorphosis Tattoo Studio & 

Art Gallery, 304 B Main St., Lyons. 

lyonscreativedistrict.org. 


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Louisville 

Farmer’s Market 

Aug. 5, 12, 19 & 

26–Sept. 2, 9, 16, 

23 & 30 

The Louisville Farmers Market 

seeks to support Colorado farms and 

businesses by providing Louisville 

and surrounding communities with 

a dynamic and inviting market 

that is beneficial to both its vendors 

and customers by emphasizing the 

importance of buying local products. 

It offers locally grown fruits and 

vegetables, meats, eggs, artisan 

breads, honey, coffee, baked goods, 

fresh salsas, pastas, natural body 

care, cheese and much more to 

this wonderful community. Free. 

9am–1pm. Steinbaugh Pavilion, 

824 Front Street., Louisville. 

realfarmersmarketco.com/louisvillefarmers-market. 

Boulder Social Streets: Boulder 

Street Soccer Classic 


The Boulder Street Soccer Classic 

(BSSC) is a first of its kind for the city 

of Boulder! During this one-day street 

soccer tournament (featuring youth 

and adult brackets), teams will compete 

5v5 on small street courts in friendly 

play to see who will be crowned the 

first BSSC Champion. With vendors, 

food trucks and DJs, it’s sure to be a 

day of fútbol fun. Free. 10am–8pm. 

Boulder Civic Plaza, 1770 13th St., 

Boulder. boulderdowntown.com. 

Ollin Farms 

Farm Dinners 

Aug. 19, Sept. 

16, Oct. 7 & 

Oct. 14 

Join Ollin Farms 

for a unique farm-to-table four course 

meal of delicious vegetables and 

locally sourced meats, enjoyed next 

to the beautiful cottonwoods of Left 

Hand Creek. This season, they’re 

partnering with local chefs from The 

Magic Food Bus, Roots and La Vita 

Bella and featuring various musical 

guests. $90/person. Times vary. 

Reservations required. Ollin Farms, 

8627 North 95th St., Longmont. 

ollinfarms.com. 


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Melanin Funk Festival 


The 2023 Melanin Funk Festival 

will be a vibrant celebration of 

Black culture and community in the 

heart of downtown Boulder. All are 

welcome to enjoy an evening of fun 

on 13th Street, Boulder, featuring 

live music, renowned artists/local 

groups, food and drinks. This will be 

an event like no other! Free. 6–9pm. 


pARTiculars Art Gallery’s 

Annual Owner’s Show 

Sept. 1 – Oct. 31 

PARTiculars, established in 2008, 

is Lafayette’s premier cooperative 

art gallery and teaching studio, 

owned and operated by 40-plus local 

artists proudly showcasing fine art in 

various media. The annual Owner’s 

Show, which celebrates 15 years, will 

showcase new pieces for the owner’s 

exhibit, entitled “Enduring.” The 

artists’ reception will be held during 

the gallery’s September Art Night 

Out event on Sept. 8, 4–8:30pm. The 

Art Night Out event fills Lafayette’s 

Public Road with art, food and 

entertainment. 401 South Public 

Road, Lafayette. particularsart.com. 

Colorado Mountain Half 

Marathon Series: Ned Ned Run 


Embark on your journey by winding 

through Old Town Nederland, the 

epitome of Colorado mountain towns. 

The Half Marathon will take you on 

dirt roads and single-track trails as you 

challenge yourself to be “a little more 

extreme” and immerse yourself in the 

history and beauty of the area. 5K and 

10K runs will also be held. This longtime 

race is family friendly, and you 

are welcome to run with your dog on 

leash in the 5K ONLY. Costumes are 

encouraged! Registration required. 

8am–12pm. 151 East St., Nederland. 

nednedrun.com. 

Chili and Beer Fest 


The Town of Superior 

and the Rotary Club of 

Boulder Valley are once 

again hosting the town’s 

biggest event of the year. This year’s 


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Open 7 days a week ✽ Walk-ins welcome 

La Belle Nail Salon 

Professional Nail Care 

for Ladies & Gentlemen 

1962 13th St. ✽ Boulder, CO 

(303) 444-3566 

1/2 block south of the Pearl Street Mall 

event features Colorado’s best funk 

band, food trucks (selling non-chili 

items), beer, cider and seltzer sampling 

from local breweries, a Ninja-Warrior 

themed kids’ zone, dunk tank, local 

vendors and much, much more. There 

will also be free chili samples and a 

hot chili competition from regional and 

local community cooks, businesses, 

restaurants and organizations. Ticket 

prices vary. 2–6pm. Community 

Park, 1350 Coalton Road, Superior. 

superiorcolorado.gov. 

Erie Air Fair 


This event 

is free to the 

c o m m u n i t y 

and is used to 

showcase the 

Erie Air Park. This event will include 

airplanes on static display, food trucks, 

bands, vendors and a bounce house. 

Free. 11am–3pm. Erie Municipal 

Airport. erieco.gov. 

Jaipur Literature Festival 2023 


In January 2023, the 16th edition of 

the Jaipur Literature Festival took 

place in the Pink City of Jaipur, 

Rajasthan. It was a resounding 

success, highlighting the power 

of words and ideas through a 

remarkable lineup of speakers. 

Experience the exhilarating energy 

of the Jaipur Festival as it makes its 

grand return to Boulder this year. 

Join us in celebrating the beauty of 

the Rockies and prairies, as well as 

the vibrant energy, excitement and 

intellect of Boulder. At JLF Colorado 

2023, experience our hallmark 

camaraderie, a caravan of ideas and 

the enchanting flow of conversations. 

Get ready for a truly unparalleled 

festival! Boulder Public Library, 1001 

Arapahoe Avenue, Boulder. jlflitfest. 

org. 

Boulder Fall Fest 


A three-day autumn festival featuring 

local food, a beer/wine/cocktail garden, 

live music, children’s activities and 

more. Plus, enjoy 100+ artisans in 

Firefly Handmade Markets’ Fall 

Show on the one-and-only Pearl Street 

Mall. Sponsored by Eldora Mountain 

Resort, this year’s Family Activities 

include free bounce attractions on the 

Boulder County Courthouse Lawn. 

Parents can grab a drink and some 

food and hang out on the lawn while 

their kids enjoy the bounce house, 

giant slide and inflatable obstacle 

course. Free. Pearl Street Mall, 

Boulder. boulderdowntown.com. 

Oktoberfest Presented by 

Longmont Humane Society 


Party with your friends and neighbors 

at this community festival with a 

global vibe! Oktoberfest at Thompson 

Park will offer a fun mix of artisan 

goods, food, drinks and live music for a 

variety of tastes. Welcome to the stage 

Gasoline Lollipops, Better Sensory 

Perception, Quemando Salsa, High 

Lonesome and more. Proceeds benefit 

Longmont Humane Society. Ticket 

prices vary. 11am–7pm. Thompson 

Park, 9595 Nelson Rd., Longmont. 

longmonthumane.org. 


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Reviews: Movies & Music 

DENISE K. JAMES ON NEW FILMS AND MUSIC 

Kelly Clarkson 

Chemistry 

Kelly Clarkson, by far one of the standout 

talents to emerge from American Idol, 

returns with a collection of soulful pop 

ballads in her latest album, “Chemistry.” 

I eagerly downloaded the aptly titled track 

“me” and was delighted to rediscover 

everything I adore about this artist – the 

lyrical independence she exudes and the 

sheer vocal power she displays in those 

captivating bridges. It brought back fond 

memories of Mariah Carey’s classic style, 

in the best possible way. I also highly 

recommend giving “I Hate Love” and 

“Mine” a listen. Bravo, Kelly. We are fully 

invested in this musical journey. 

The Marvelous Mrs. Maisel (Amazon Prime Video) 

Starring Rachel Brosnahan, Tony Shalhoub & Alex Borstein 

5 STARS 

Jeff Bezos (or one of his representatives) kindly granted me a complimentary ticket 

to attend the series finale of “The Marvelous Mrs. Maisel,” arguably Prime Video’s 

most successful original series, at my local cinema. To enhance the experience, 

popcorn and soda were provided free of charge. I settled into my seat just in time 

for a pre-show trivia game. Since I had started watching “Maisel” well before the 

pandemic disrupted my life, I wondered how much I would recall from the earlier 

seasons. As it turned out, I remembered a substantial amount. This show leaves a 

lasting impression. 

If you’ve seen even a few episodes of “The Marvelous Mrs. Maisel” — or if you 

keep up with popular culture — you are aware of the exceptional performances by 

Rachel Brosnahan as Miriam, Tony Shalhoub as Abe and Alex Borstein as Susie 

in this comedy-drama. Beyond showcasing Miriam’s comedic career journey (a 

common experience in creative fields, wouldn’t you agree?), the series treats us to 

various other delights: a captivating period setting (those dresses!), a glimpse into 

Jewish culture and family norms and the relatable quest for love and self-discovery. 

For those who discontinued watching “Maisel” before the surge of content driven 

by the pandemic, I sincerely encourage you to give it another chance, regardless 

of any hearsay about the fifth and final season. It is widely acknowledged that 

series finales are challenging, and viewers often disagree on the desired outcome 

— and I won’t claim that this is any different. In fact, I had my own criticisms of 

the ending. The true emotional resonance of the episode (and the entire series) lies 

in the moments leading up to the prolonged finale. While I lament that it didn’t 

conclude where I had hoped, I understand the reasoning behind this decision. 

In summary, I implore you to watch the series for yourself and form your own 

opinions about the intricately portrayed characters and the unfolding of their lives. 

It reminds me of a book review I once wrote, where I concluded with the line, “You 

can’t know all of anybody’s story; you can only know your part in it.” Indeed, we 

can only comprehend the part we, as viewers, play in Miriam Maisel’s journey to 

success and self-discovery. However, it is a highly rewarding part, deserving of a 

round of applause. 

Hiss Golden Messenger 

Jump for Joy 

For those unacquainted with Hiss Golden 

Messenger, a North Carolina-based 

band, this summer presents the perfect 

opportunity to acquaint yourself with 

their latest album, “Jump for Joy.” This 

group caters to lovers of folk rock and 

irresistible Southern melodies, striking 

all the right chords with tracks like 

the infectiously vibrant “Nu-Grape,” 

complemented by its charmingly offbeat 

music video. New listeners may also want 

to add the 2021 releases “Glory Strums” 

and “Hardlytown” to their playlist 

to experience the band’s exceptional 

songwriting prowess. 


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staff picks 

Truth Be Told 

Non-fiction books we love 

A good vacation read is in the eye of the beholder and nonfiction readers need page-turners, too! 

Check out these nonfiction titles that are riveting, thrilling and heartfelt. 

“The Wager: A Tale of 

Shipwreck, Mutiny, and 

Murder” by David Grann 

David Grann is renowned for his 

captivating nonfiction narratives 

that possess the allure of fiction, 

and his latest work is no exception. 

“The Wager” presents a gripping 

historical account of a shipwreck 

in the 1740s off the South 

American coast, delving into the 

disintegration of the survivors’ 

order into chaos and violence. Even prior to the calamity, 

the crew endures afflictions of illness and discord, with 

many sailors having been unwillingly press-ganged into 

service. The vessel constantly battles adverse weather 

conditions and a tempestuous ocean until it ultimately 

succumbs to destruction. It is then that the true turmoil 

ensues – starvation, internal strife, mutinous intentions, 

and even murder. Do not overlook this enthralling true 

story of survival. –Megan Mathis 

“Breathless: The 

Scientific Race to Defeat 

a Deadly Virus” 

by David Quammen 

In “Breathless,” a finalist for the 

2022 National Book Award in 

nonfiction, acclaimed science writer 

Quammen forsakes the medical 

drama of the coronavirus pandemic 

to focus solely on the frantic efforts 

of scientists striving to unravel 

the origins of the outbreak and 

determine the most effective means of control. “Breathless” 

could be considered a quasi-sequel to Quammen’s 2012 

book, “Spillover: Animal Infections and the Next Human 

Pandemic.” In fact, he returns to interview many of the same 

scientists he engaged with for his earlier work. Patiently, 

he delves into the scientific discourse surrounding whether 

the virus originated directly from bats, passed through 

another animal intermediary or possibly emerged due to 

a laboratory accident. The cast of characters is extensive, 

and Quammen provides a helpful Credits section at the end 

of the text, offering a brief biography of each scientist he 

interviewed. –Bland Lawson 

“Hijab Butch Blues” 

by Lamya H. 

This candid and heartfelt memoir by 

a queer Muslim woman chronicles a 

story of self-discovery through faith, 

while offering an intimate portrayal 

of the immigrant experience. Born 

in a Southeast Asian country and 

raised in the Middle East, Lamya 

grew up torn between the teachings 

and societal expectations of her 

cherished religion and her undeniable 

identity. As she immigrates to the 

United States to pursue a university education, her 

deep devotion to Islam serves as a guiding light as she 

endeavors to uncover her true self and determine her path. 

Each chapter is named after a significant figure from the 

Quran, and Lamya utilizes their stories to contextualize 

and comprehend various aspects of her own journey. The 

resulting narrative is an inspiring odyssey of seeking 

and finding authenticity in life and establishing genuine 

community. –Sarah Cameron 

“The Underworld: 

Journeys to the Depths 

of the Ocean” 

by Susan Casey 

Publication Date: August 1, 2023 

The depths of the ocean have long 

been enigmatic and miscalculated, 

mostly remaining a realm of the 

unknown. Throughout the centuries, 

humans have conjectured about the 

mysteries lurking at the ocean’s 

floor, conjuring up nightmarish 

images of ravenous sea monsters thirsting 

for destruction. We have possessed greater knowledge of the 

farthest reaches of space than the profound depths of our 

oceans. Susan Casey accompanies you on her expedition 

alongside scientists endeavoring to delve to the ocean’s 

abyss (pun intended) and make groundbreaking discoveries 

that will revolutionize our understanding of our planet. 

Seamlessly transitioning between the history of deep-sea 

exploration and her captivating encounters aboard research 

vessels, Casey interweaves the urgency of climate change 

action. –Morgan Ryan 

B 



newsmaker 

Pedaling Forward 

E-bikes roll into legal territory 

IN EARLY JUNE, THE 

Boulder City Council voted 

unanimously to make a change 

in how open spaces are used 

by permitting certain types of 

e-bikes (low-speed, battery- and motorassisted 

bicycles) on some trails in 

town. It’s a move that’s sure to continue 

to benefit commuters, pleasure riders 

and outdoor lovers alike. 

According to Phillip Yates, 

spokesperson for the City of Boulder 

Open Space and Mountain Parks 

(OSMP), “e-bikes [are] allowed on 39 

miles of OSMP-managed multi-use 

trails where biking is already allowed. 

That figure represents about 25 percent 

of the 154 miles comprising the OSMP 

trail system.” 

“From July 1, 2023, e-bikes will be 

By JASON FRYE 

allowed on all Plains Trails east of 

Broadway that currently allow bikes, 

on the Boulder Canyon Trail, as well 

as Chapman Drive Trail, Foothills 

South Trail and Wonderland Lakes 

Trails,” says Dr. Nicole Speer, Boulder 

City Councilmember. 

Fellow Councilmember Matthew 

Benjamin calls this an “ongoing 

evolution” of Boulder’s Open Space 

policies, driven in part by how the 

public uses these open spaces. 

“For decades we were all about 

acquisition—obtaining land and 

building our network of space—but now 

it’s shifting more toward stewardship. 

We’re looking at how to best use the 

open spaces we have,” Benjamin 

says. He cites a significant surge in 

bikeshare and e-bike use during the 

pandemic, along with ongoing high 

usage rates of both bikeshare and 

e-bikes, as evidence that the public is 

now utilizing these spaces differently. 

In addition to responding to how 

Boulderites use open spaces, Wendy 

Sweet, Executive Director of the 

Boulder Mountainbike Association, 

says the new regulations do more by 

“clearing up issues around adjoining 

and sometimes co-managed trail 

segments.” In other words, even though 

certain trails may seem connected, they 

are, in reality, governed by different 

entities, such as the state, county or 

city, leading to potential confusion 

regarding rules and guidelines for 

those embarking into the open spaces. 

A 2017 Colorado law re-classified 

e-bikes, which had previously been 

deemed motor vehicles (like cars and 

ATVs), to allow them on multi-use 

paths, “unless not allowed by local 

regulation,” says Dr. Speer. This 

meant that just a few months ago, as 

riders left a county-controlled stretch 

of trail and entered a stretch overseen 

by OSMP, they may have needed to 

dismount, walk their bike 500 yards 

to another county-owned segment and 

then repeat the process a quarter-mile 

down the road. 

This shift in policy isn’t a change to 

the city’s OSMP Charter, which can 

only happen by public vote. Rather, it’s 

bringing what Benjamin calls “clarity 

and definition” to the Open Space 

Action Plan by creating a consistent 

set of rules for e-bikes (especially on 

those co-managed and/or overlapping 

trail segments) and defining what 

types of e-bikes fall under the “passive 

recreational use” umbrella. 

So, what’s all this mean? According 

to Sweet, “gravel riders can enjoy 

riding Chapman Drive to the top of 

Flagstaff Mountain; commuters will 

appreciate riding the entire LoBo 

Trail from Longmont to Boulder; and 

mountain bikers will be able to ride the 

Dirty Bismark at Marshall Mesa and 

those stunning views of the Flatirons.” 

Ultimately, however, these changes 

make Boulder’s beauty more accessible 

to the masses—or, at least to those 

willing to embark on a two-wheeled, 

electric-powered adventure. B 

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history 

Boulder’s Locomotive 

Love Affair 

Unraveling the rich history of the Rockies’ railroads 

By LAURA K. DEAL 

UNLESS YOU’RE A RAILWAY AFICIONADO, YOU PROBABLY ONLY NOTICE TRAINS 

when they’re halting traffic, but the railed routes of those freights have a storied history. They comprise some 

of the earliest infrastructure in Boulder County—and they’ve helped build many Front Range towns, which 

boomed during the Gold Rush. 

A Legacy on Steel: 19th Century Beginnings 

In 1873, a remarkable transformation of the Front Range 

began with 16 railroads weaving their way in and around 

Boulder. Among the pioneers were railroad companies 

Colorado Central and Denver & Boulder Valley, heralding 

an era of steam and electric trains in what is now 

Boulder County. 

Even the man behind the Cheyenne Mountain Railway 

in Colorado Springs proposed building a scenic and wellilluminated 

railway to the top of Flagstaff Mountain to attract 

tourists. While the Flagstaff railway never materialized, 

a “wye” did—in the area that is now 30th and Pearl. The 

triangular configuration of the track allowed routes to 

intersect and trains to crisscross through the city. 

As the population surged during the Gold Rush, railroads 

proved essential, not only connecting Boulder to Front Range 

towns but also penetrating deep into the mountains to access 

precious gold and silver mines. 

The Switzerland Trail of America 

The “Switzerland Trail of America,” as the track came to be 

called, linked Boulder to mining towns with a narrow-gauge 

(top left) Engine No. 106 of the Greeley, Salt Lake & Pacific railroad pulls a Colorado Central baggage car. 1883–1890. (top right) A 

westbound engine climbs into Boulder Canyon. 1883–1909. (bottom left) A coach of the Colorado Central railroad stops in Boulder 

Canyon to let off passengers, who sit on a rock in Boulder Creek. 1883–1909. (bottom right) A washed-out railroad bridge near 

Boulder Creek following the 1894 flood. 

PHOTOS BOULDER HISTORICAL SOCIETY/MUSEUM OF BOULDER 


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trains 

Picnickers rest 

near a railroad 

track in Boulder 

Canyon. 1900. 

to Boulder and into the mountains beyond. One railway 

brought excursionists to the natural springs swimming pool 

in Eldorado Canyon. 

The Rise and Fall: Automobiles and Tragedy 

The advent of automobiles threatened the dominance of 

passenger trains. And, on Labor Day, in 1920, two passenger 

trains collided head-on in a northern Denver suburb, 

Globeville. The tragic crash left a profound impact on the D&I 

Railway, leading to its eventual downfall. As enthusiasm for 

rail travel waned and despite efforts to rebuild, the inevitable 

shift to buses marked the end of an era. 

railroad, since the mountain canyons were too winding for 

standard gauge track and wide engines. It owes its existence 

to the sweat and toil of Black workers, who amid challenges 

and adversity, laid the track using shovels, black powder and 

muscle power. 

In May of 1894, tragedy ensued: A terrible flood in Boulder 

Canyon washed out much of the railbed and bridges of the 

narrow-gauge track. The railroad, optimistically named 

the Greeley, Salt Lake & Pacific, had only ever reached 

the mining towns above Boulder and, after the flood, 

ceased operations altogether. The lure of the riches of the 

mines proved irresistible, however, and soon the Colorado 

& Northwestern Railway built a railroad from Boulder to 

Sunset and on to Ward. 

The Age of Passenger Trains 

By the early 20th century, rapid population growth beckoned 

dedicated passenger trains. The Colorado & Southern (C&S) 

Railway built electric interurban routes that connected 

Denver, Boulder and surrounding towns. The Denver & 

Interurban (D&I) railway, established by C&S in 1904, 

was eventually franchised and became the tramway of 

the Front Range. The Kite Route, as it came to be known, 

powered motor cars with 11,000 volts of AC electricity from a 

Lafayette station. Connecting Denver to Boulder, it traced its 

way through Louisville and Marshall, ushering in a new era 

of accessibility and exploration. 

The D&I Railroad soon carried tourists and picnickers 

Modern Relics: Traces of a Storied Past 

While the golden age of railroads may have faded, Boulder 

County still echoes with whispers of its railway legacy. 

Explore the path that once harbored trains along Boulder 

Canyon, although most signs of the rail lines are long gone. 

Even so, you can still find a bit of the wye, now used by 

BNSF for freight, intersecting Pearl Parkway just east of 

Junction Place. 

While you’re there, discover the old Union Pacific Depot, 

now a vibrant eatery, Roadhouse Boulder Depot, saved from 

demolition in 1973 and landmarked in 1979. 

For the ardent rail enthusiast, Engine No. 30 of the 

Colorado & Northwestern Railway awaits at the Colorado 

Railroad Museum in Golden. Originally, it resided in 

Boulder’s Central Park, as a monument to Boulder’s early 

pioneers. However, it was moved after vandals used dynamite 

to destroy the caboose in 1958 and it was further damaged by 

arsonists in 2007. 

The Promise of Rail Anew 

Amidst the echoes of the past, hope lingers for a renaissance 

of passenger trains. The much-awaited Northwest Rail line 

holds the potential to recapture the pomp and pleasure of train 

travel. While, today, it only connects Denver to Westminster, 

plans are scribed to build a line that connects Denver’s Union 

Station to Longmont, running parallel to US 36 to Boulder, 

then along SH 119 to Longmont. As the anticipation builds, 

we await with bated breath for the moment when the rail line 

finally leaves the station. B 

Three women stand under the pavilion 

of Boulder Union Pacific depot. 

1900–1909. 

Engine No. 30, renumbered 74 by the Rio Grande Southern, sits 

on the tracks awaiting transport to Boulder. 1952. 


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usiness 

Companions 

in Crisis 

How one charity helps unhoused 

pet owners get a leg up 

By EMILY O’BRIEN 

BEING UNHOUSED 

offers its own fair share of 

difficulties—especially 

when you have a furry 

friend in tow. Most 

shelters for unhoused individuals 

prohibit pets, which means pet 

owners facing a housing crisis are left 

to choose between surrendering their 

animal or finding a different place to 

sleep. Oftentimes this means camping 

in a park or their car if they own one. 

Fortunately, Annie & Millie’s Place 

is stepping in. The nonprofit aims to 

keep pets and their parents together— 

no matter the circumstance—by 

equipping people who are experiencing 

homelessness with pet-friendly 

programs and resources. 

They offer several avenues of aid. 

First, they provide basic pet 

supplies, such as food and gear. They 

also partner with the Street Dog 

Coalition, which hosts complimentary 

veterinary care clinics for those 

affected by homelessness and their 

pets. Annie & Millie’s Place will 

cover the cost of urgent or emergency 

veterinary care for crises through a 

grant received from the Cold Noses 

Foundation. 

Partnerships with HOPE for 

Longmont and Dee-O-Gee pet supply 

and daycare also allow Annie & 

Millie’s Place to sponsor a few days 

of doggie daycare for unhoused 

pet owners who need to attend 

appointments or go to work. 

For people who are unable to 

provide care to their pets, due to 

circumstances like hospitalization 

or short-term incarceration, the 

organization also provides pet foster 

care services. 

Kristen Baltrum, the founder 

and Executive Director of Annie 

& Millie’s Place, firmly believes 

in using advocacy and education 

platforms to share her story. She 

aims to underscore the significance 

of human-animal bonds and their 

positive impact on individuals and 

communities. 

“We believe that ‘togetherness,’ 

both for the human-animal duo in 

PHOTOS ANNIE & MILLIE’S PLACE 



usiness 

circumstances of homelessness and 

in partnerships with businesses 

and organizations, is the best way 

to navigate difficulties,” Baltrum 

says. “Each partner brings their 

best to the problem and together we 

find solutions.” 

The organization’s name honors 

Baltrum’s deceased sister, Annie, who 

faced her own housing crisis, which 

was only made more complex when 

she did not want to separate from her 

dog, Millie. 

Baltrum observed that Annie faced 

increased difficulties in tasks like 

finding shelter, making appointments 

and maintaining her job due to the 

presence of Millie. 

“I thought the easy solution was for 

her to surrender Millie, which would 

give Millie a safe home and Annie the 

access to the resources she needed,” 

Baltrum says. When she asked Annie 

to give up her dog, her response was a 

firm “no.” She felt that they needed each 

other and said she’d never give her up. 

Baltrum explains there was never 

a time when it wasn’t hard for her 

family to watch Annie and Millie 

navigate that situation. “There is 

a fine line between enabling and 

empowering, and we constantly had 

to make a choice about how much we 

could support them,” says Baltrum. 

It was not until the tragic event 

of Annie taking her own life that 

Baltrum came to a profound 

realization—Millie had been a 

constant source of unwavering support 

to Annie, faithfully accompanying her 

throughout their shared journey, even 

when others could not. 

“Right or wrong, the companionship 

and love Millie gave Annie were 

unfaltering,” she says. “Now I cannot 

look at someone with their pet without 

seeing the love that Millie and Annie 

had for each other.” 

Speaking of the people she 

encounters at her organization, 

she says, “It’s clear to me that the 

animal that travels with them is their 

family, their purpose, their constant 

companion. Over and over again, I see 

how the person cares for their animal 

before caring for themselves.” 

Moving forward, Baltrum hopes to 

partner with a shelter and become a 

“satellite shelter” for the pets who are 

not permitted. “We will run the pet 

program and co-shelter space, while 

the primary shelter continues their 

human-centric work. Again, it is truly 

about partnership.” 

To donate or volunteer, visit 

annieandmillies.org. B 


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local chatter 

Striking Gold 

The rare treat that is Gold Hill Inn 

By BRAD WEISMANN » Photos by BONNIE CHAIM 

SOME OF BOULDER’S 

most sublime experiences 

are hidden, lying well off 

the beaten track. Such is 

the case with a little oasis 

of fine dining and live entertainment 

that’s been in business for a century 

now, high in the foothills. Though 

only 10 miles from downtown, it’s a 

half-hour drive and a world away from 

the everyday, a local institution of 

quiet excellence. Welcome to the Gold 

Hill Inn. 

It’s a leisurely trip away from 

Boulder, up Left Hand Canyon. Paved 

road turns into a ribbon of dirt, and 

the forest crowds in on both sides. 

At the end of the trail sits Gold Hill, 

a charming little settlement of a few 

hundred, a former mining camp that’s 

now called home by those who thrive 

on the location’s beauty and in-thewoods 

isolation. And smack dab in the 

middle of this is a rustic and tastefully 

decorated dining hall, built in 1924, 

that the Finn family has operated for 

61 years. 

“It’s kind of its own beast,” says coowner 

Brian Finn, who has run things 

at the Gold Hill Inn with his brother 

Christopher since the 1980s. “It’s 

definitely a community center.” Its 

snug and imposing log cabin structure 

accommodates a number of dining 

tables and a full bar. 

Their parents Barbara and Frank 

bought the place in 1962 and quickly 

turned it into a dining destination. Its 

unique prix fixe menu features various 

appetizers, soups, entrees and desserts, 

varying seasonally and changing from 

evening to evening. Guests are offered 

either six-course or three-course meals. 


Of his dishes, which range from lamb 

and pork to rabbit and trout, Finn says, 

“There are always some old favorites, 

but new and different entrees make 

their way onto the menu, and that’s 

always rotated in as well.” 

Another factor contributing to the 

inn’s charming ambiance is its strong 

commitment to live music. Local 

musicians of all kinds perform on 

the dining hall’s Barroom Stage, or 

outside at its new innovation, the Beer 

Garden, an outdoor space adjacent to 

the restaurant that accommodates a la 

carte dining and live listening. (A little 

band you may have heard of, Elephant 

Revival, played its first gig at the inn 

in 2006.) 

“We do a fair amount of live music,” 

says Finn. “When COVID started, 

we opened up a beer garden that’s a 

hit. Now, after COVID, we have a la 

carte served very casually in the beer 

garden, and we started doing music out 

there. On Friday nights we’ll have a 

band inside, usually a bluegrass band.” 

First-time visitors may want to 

avail themselves of the inn’s signature 

holiday barbeques, which are held on 

Memorial Day, the 4th of July Twang 

Fest and Labor Day. The stellar event 

of the inn’s concert season is the mid- 

July The Charles, aka the Charles 

Sawtelle Memorial Mountain Jam, 

which benefits local independent 

radio station KGNU. Sawtelle was the 

original guitarist for Boulder’s famed 

Hot Rize bluegrass group; he helped 

found the festival in 1989 and passed 

away, prematurely, in 1999. 

The area’s roots run deep in local 

history. Gold Hill was the site of the 

first discovery of gold in Colorado, on 

January 15, 1859. The town boomed 


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local chatter 

and busted with the fortunes of the 

miners, but enough people stayed on 

to create a community. The inn was 

originally built to service the Bluebird 

Lodge across the street. 

That hotel was built in 1872 as the 

Wentworth and housed luminaries 

such as lawyer Clarence Darrow and 

poet Eugene Field. (Both the lodge 

and the inn are listed on the National 

Register of Historic Places.) In 1920, 

it was purchased and renamed after 

the “Bluebirds,” self-supporting women 

from Chicago who came west to camp 

for the summer. 

The Finns now operate the Bluebird 

as well. It’s an intimate lodging, with 

nine sleeping rooms, a kitchen, a 

dining room and more. It’s now rented 

out as a whole and is appropriate for 

family reunions, weddings and small 

corporate events. 

One featured attraction at the lodge 

that’s making a comeback is Murder 

Mystery Nights. ‘Til Death Do Us 

Party Productions handles the mystery 

part of the evening, which includes the 

three-course dinner. 

“They were put on hold during 

COVID,” says Finn of the mystery 

nights, “but we are starting to look at 

doing a little run this fall, very limited.” 

Dates so far are August 4, September 2 

and October 14, 20 and 27. 

Finn assesses the value of the inn in 

its traditions and its dedication to quiet 

excellence. “We’re steeped in history 

throughout the years,” he says. “It’s a 

pretty rich place to work. It’s a one-ofa-kind 

kind of place.” 

FYI: Gold Hill Inn, 401 Main St., Gold 

Hill; 303-443-6461; goldhillinn.com. 

Open Wednesday through Sunday, 5pm 

to 8pm, May through December. B 


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art seen 

Founder, Marie-Juliette Bird. 

Painting: Natasha Mistry; 

Beaded Wall Hanging: Salihah 

Moore; Ceramics: Mod Crmx; 

Flowers: Fawn’s Leap 

An Inspiring 

Arts Community 

How The New Local is building bridges across the Boulder art scene 

By LISA VAN HORNE » Photos by BRIDGET DORR 

A 

SELF-PROCLAIMED BOULDER 

kid, Marie-Juliette Bird remembers a time 

when the city was a sleepy mountain town 

with a university culture. Much changed 

following Bird’s childhood of frequenting 

Ballet Arts above Tom’s Tavern, with growth spurred from 

an influx of tech companies, outdoor businesses, natural food 

organizations and renowned chefs and restauranteurs. Bird 

began to observe that this boom, coupled with inadequate 

arts funding and an undeveloped philanthropic culture, was 

causing a chasm to form—a disconnect between Boulder’s 

long-time identity as one of the most creative cities in the 

country and the ability for artists to thrive in the area. 

“Arts and culture are the soul of every community,” says 


Weaving: Darcie Shively 

Paintings: Dani Loujo; 

Cloches: Heather Cherry 

Bird. “We already have an incredibly talented population of 

creators. But what we need are more platforms of support 

and points of connection.” 

Enter The New Local, the nonprofit that Bird launched 

to bolster support for Boulder’s arts culture as well as the 

financial empowerment of the creative women who embody 

it. An artist herself with a diverse background of creative 

endeavors, Bird was inspired to found The New Local by the 

collaborative spirit that she experienced when organizing a 

holiday art pop-up in the winter of 2019. 

“Along my path, I always maintained a deep determination 

that there was a way to cultivate a financially successful life 

in the arts,” says Bird. “That way ended up being together 

alongside my creative, supremely talented friends.” 

Bird notes that the collective of women creators she 

gathered shifted her perspective. She began to consider 

whether there was a systemic issue keeping women from 

being able to achieve successful creative careers and how 

she could help find a solution. This was the genesis of 

The New Local and its mission to thrive at the nexus of 

art and entrepreneurialism by championing exceptional 

local women creators while building bridges between these 

artists and the community. 

“Maintaining a vibrant arts culture requires community 

support at a broad level, especially given the rising costs 

of living and real estate prices,” says Bird. “We hope that 

our organization helps local businesses, corporations and 

individuals realize the value of Boulder’s arts culture and 

spurs action to support it.” 


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art seen 

Wood Vessels: 

Hollow and Form 

Photograph: Cary 

Jobe; Triangle Dress: 

Carol Ann Wachter; 

Ceramics: Alev Erkan 

The New Local is located in the Montgomery House on 

Pearl Street’s West End—a historic Queen Anne that dates 

back to the 1800s. It was secured through determination, 

grit and angel donor The Radical Waves Foundation. This 

gallery brims with the work of 60 talented women practicing 

their crafts across mediums, including jewelry, floral design, 

sculpture, ceramics, oil painting, leather, apothecary 

and more. 

Calls for submissions are put out to the public on a recurring 

basis, and submissions are then juried for inclusion by a 

diverse team of experts. The New Local likewise hosts daily 

workshops, classes and events—many of which spill over to 

the organization’s expansion, The Annex, down the street— 

to further the reach and impact of its educational programs. 

In addition, The New Local rents private studios to six 

artists per year, increasing the availability of affordable 

working space for creatives downtown. 

Collaborations across the community to champion the arts 

are central to The New Local mission. Just a few of these 

partnerships include a scholarship program with Boulder 

Valley School District to broaden the reach of The New Local 

artistic programming to vulnerable children; an initiative 

with Create Boulder to infuse millions of arts-designated 

Ceramic Vase: Phyllis Savage; 

Print: Belgin Yucelen 

dollars into the local economy; an upcoming fall residency 

for El Centro Amistad, which uplifts Latine women and 

families through the arts; upcoming mini-workshops free to 

the public on The New Local lawn with Downtown Boulder 

Partnership; and inclusion in Historic Boulder’s “Haunted 

Mansions” tour in October. 

For Bird, The New Local is a manifestation of her 

dual love for Boulder and her quest to foster an inspiring 

arts community. 

“I love contributing to the cultural landscape of my 

hometown,” says Bird. “I hope that The New Local 

can shine as a beacon for our creative community, 

representing a slice of Boulder’s talent while giving back 

in meaningful ways.” B 


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western drawl 

The Fight for Ideas 

Dr. Jennifer Ho’s impact on inclusive education 

By WENDY SWAT SNYDER 

FROM A CNN OPINION PIECE ON THE ATLANTA MASS SHOOTING TO A 

documentary film following Asian voters across America, Dr. Jennifer Ho is on a mission to raise 

awareness of issues surrounding biases—racial, ethnic and gender. Her activism was sparked in a 

childhood classroom, where she was told life wasn’t fair, particularly for girls. Today, as the first nonmale, 

non-white director of the Center for Humanities & the Arts (CHA) at the University of Colorado 

Boulder, Ho uses her platform as a distinguished academic and award-winning author to create more 

inclusive spaces and reimagine the role of humanities and the arts. As the CHA celebrates its 25th 

anniversary, we reached out to Dr. Ho to learn more about her journey. 

PHOTOS UNIVERSITY OF COLORADO BOULDER 



western drawl 

You assumed the role of CHA director in 2019. What 

made you stand out? 

I believe CU’s interest in me had a lot to do with the fact 

that I’m an Asian American studies scholar who also teaches 

critical race theory (CRT) and race and racism. And while I’m 

simply a steward for the years I’m here, I believe I was chosen 

because there are people at Boulder who want the center to 

be more actively involved and engaged in issues of equity and 

inclusion, and my area of expertise fits very well within that 

mission. I have two different boards to keep me honest about 

that, because I very much believe that it is not the Jennifer Ho 

Center, it’s the Center for Humanities & the Arts of which I 

am the current director. 

What has your experience been like as the first woman 

of color appointed to the CHA directorship? 

Positively gratifying. I may be a first at Boulder, but a first 

along with other women of color across the US and Canada— 

becoming leaders in various positions—and that’s been a really 

affirming space to come into because the generation before me 

would have come in as “the first,” without any critical mass. 

How important is critical mass in sustaining women in 

the workplace? 

The conference I was just at in Santiago, Chile—the 

Consortium of Humanities Centers and Institutes—was a 

very male enterprise when I first started attending six, seven 

years ago. Now, it’s about 50-50. And there are also many 

more women and people of color. So now I have cohorts. They 

may not be at Boulder but through spaces like this annual 

meeting, we can share notes, and I can assert myself—as a 

leader, as a woman of color. 

Solid gains, yet challenges persist. 

In May, Fast Company published an article about women 

in leadership. They’d done studies about women across 

various fields—Fortune 500 

companies, non-profit— 

and would you like to know 

the number one thing that 

hinders women in leadership 

roles? Being a woman! What 

they found was that women 

were told they were too old 

or too young, they have too 

much or too little education, 

or not from the right type of 

schools, they have too many 

children or are too fat, or too 

something, because we don’t 

accept women as leaders. 

Sometimes it feels like 

we’re rolling things back, 

and The Handmaid’s Tale 

is being used as a playbook. 

I’m not going to see an end 

to racism in my lifetime, 

but that is part of what drives me. If I can create any kind of 

foundation—build upon the people who came before me, one 

that someone else after me can build upon, that’s what keeps 

me going. 

Several states enacted bans on critical race theory, 

claiming it’s being taught in elementary and high 

schools. 

What would be wrong with it? It’s not happening, but what if 

we did try to distill to students what the actual history of the 

United States was and that we were not going to be afraid 

of what that meant. Because that’s what we’re really talking 

about: There’s a really ugly history of the United States, but 

the country is composed of humanity, the best of it and the 

worst of it. We shouldn’t be afraid that our children can’t 

absorb these lessons from the past and move forward with that 

awareness to the future. 

Describe your vision for the CHA. 

My vision is to really have the center address the most 

pressing issues facing humans, and right now it’s fascism, in 

my opinion. Everything we’re doing next year will be under the 

theme of liberty, freedom, democracy and the fight for ideas, 

because these words have been co-opted by certain elements 

of US society. I want to break down what we mean when we 

talk about liberty and freedom: freedom to, freedom from, 

what are people afraid of, what are they aspiring to, when 

they invoke freedom, liberty, democracy. I think humanities 

and the arts play a central role in addressing that, especially 

around book banning, which is antithetical to anything to do 

with education. 

So, this theme has been discussed with both of my boards 

and my staff and it’s in harmony with the messaging of the 

university, and also what the university at large wants to be 

known for—that it’s an inclusive space that encourages its 

students, staff and faculty to show up as their full self. B 


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cu buffaloes 

Colorado Buffs Ready 

for the Prime Time 

Your Colorado college football preview 

By CHRISTOPHER C. WUENSCH 

AFTER YEARS OF 

toiling toward the bottom 

of the Pac-12, the Colorado 

Buffaloes are officially 

ready for the prime time. 

The newfound swagger and confidence 

felt around The Hill these days can be 

attributed to the arrival of new Buffs 

head coach Deion “Prime Time” Sanders. 

The only direction is up for a program 

that finished 1-11 in 2022 and needed 

overtime to defeat California for their 

lone triumph. Losing all but three games 

by at least 25 points made for a season in 

Boulder that many wouldlike to forget. 

Enter the hall-of-famer Sanders 

and his emblematic brand of energy, 

positivity and discipline. It’s inspired 

a wave of interest among fans and has 

a merchandise boon for the program. 

All of which culminated with a recordsetting 

45,000 fans attending the Buffs’ 

Black & Gold Day Spring Game. 

Sanders’ arrival in Boulder wasn’t 

without a sense of controversy as 

Colorado witnessed 73 scholarship 

players either retire or enter the NCAA 

Transfer Portal—the process in which 

players with remaining eligibility can 

switch schools without penalty. 

All told, there are only 12 scholarship 

players remaining on the Buffs from 

last year. 

Sanders artfully used the Transfer 

Portal to his own advantage by 

historically overhauling the entire 

roster. That includes seven players 

from Jackson State, where Sanders 

was 27-6 (12-1 in 2022) as head coach 

during the past three years. 

New offensive coordinator Sean 

Lewis, who joins the Buffs after 

five years as head coach at Kent 

State, must be champing at the bit 

to work with the one-two combo of 

PHOTOS DEREK MARCKEL / CU BOULDER ATHLETICS 


(top) Coach Prime, decked in CU Boulder 

attire, walks Folsom Field. (bottom) CU 

Boulder mascot, Ralphie the Buffalo, 

charges onto the field. 

wide receiver Travis Hunter and 

quarterback Shedeur Sanders. 

The son of Deion, Shedeur enters his 

junior year with 6,963 career passing 

yards and 70 touchdowns (3,732 yards 

and 40 TDs in 2022) in two seasons 

with Jackson State. 

Following him to Boulder is wide 

receiver Travis Hunter, the former No. 

1 recruit in the nation, who shocked 

the NCAA when he chose the Sanders 

family and Jackson State. More on him 

to come. 

The sophomore will be flanked on 

the outside by the talented Xavier 

Weaver and Jimmy Horn Jr. from 

South Florida. 

Four-star freshman Dylan Edwards 

has the dynamic speed to contend 

for carries out of the backfield. He’ll 

join a tandem of transfers that 

include Kavosiey Smoke (Kentucky) 

and Alton McCaskill IV (Houston), 

both of whom experienced success at 

previous schools. 

They’ll be protected by an offensive 

line that boasts nine players with 

starting experience, three of which are 

returning Buffs starters. 

The influx of talent should be more 

than enough to give opposing defenses 

fits and lift the Buffs offense, which 

finished ranked No. 127 out of 131 FBS 

teams in total offense in 2022. 

Things weren’t much better on the 

defensive side of the ball for Colorado 

last season. 

The Buffs coughed up 38 points 

or more in 10 of their 12 contests, 

producing an FBS-worst 44.5 points 

per game. 

But the slate is essentially clean. New 

defensive coordinator Charles Kelly 

inherits just one returning starter in 

safety Trevor Woods. 

Despite the high turnover, it’s 

possible that not many teams will be 

successful against the Buffs via the air. 

Remember the aforementioned 

Travis Hunter? Hunter’s natural 

position is cornerback, so teaming 

up with Coach Sanders, the greatest 

cornerback of all-time, simply made 


cu buffaloes 

Coach Prime walks 

onto the field with 

superfan Peggy 

Coppom at the 

2023 spring game. 

sense. Toss in Cormani McClain 

into the fold and CU has the No. 1 

cornerback from the 2021 and 2022 

recruiting classes, respectively. 

All Ivy League defensive tackle 

Shane Cokes (Dartmouth) helps solidify 

the Buffs up front, while Florida State’s 

Derrick McClendon should wreak 

havoc coming off the edge. They’ll get 

help from Fresno State nose tackle 

Leonard Payne Jr. and linebacker 

LaVonta Bentley from Clemson. 

How persuasive is Coach Sanders? 

He even convinced place-kicker 

Alejandro Mata to relocate to Boulder. 

An All-SWAC member, Mata split the 

uprights on 12 of his 13 kicks last year 

for Jackson State. 

Does it all add up to wins for Colorado? 

Time will tell if they can win their first 

bowl game since 2004. One thing is for 

sure, the Buffs have the talent to take 

on the same ebullient energy as their 

new head coach. 

They’ll certainly be put to the test 

early. Up first is a road game against 

TCU, who finished 13-2 in 2022 and 

lost to Georgia in the College Football 

Playoff National Championship. 

Sanders can endear himself instantly 

to the CU fans with a Week 2 win over 

hated rival Nebraska in the coach’s 

Folsom Field debut. Then, before the 

Buffs can blink, they’ll return home to 

face in-state rival Colorado State. 

Add a road game versus Oregon 

and a home match against Southern 

California, and September has all the 

makings of a potentially challenging 

month for Sanders and company right 

out of the gate. 

Win or lose, the spotlight will be 

bright in Boulder this season and 

focused squarely on the potentially 

dynamic Buffs squad looking to undo 

the ills of season’s past. 

Around Boulder, they’re calling it 

Prime Time. 

CSU Not Ready to Play Second 

Fiddle to CU 

While Sanders garners much of 

the football world’s attention in the 

Centennial State, some 40 miles 

north in Fort Collins, head coach Jay 

Norvell seeks a resurgence of his own 

with the Rams. 


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cu buffaloes 

CSU 

football 

coach Jay 

Norvell. 

And, just like Sanders, he’s 

aggressively relied on the Transfer 

Portal to overhaul the Colorado 

State roster. 

Norvell posted a 3-9 (3-5 MWC) mark 

in his debut season with the Rams, 

matching the record from predecessor 

Steve Addazio a year prior. 

Despite the program’s recent 

struggles, Norvell firmly believes 

this year’s squad has the talent to 

earn Colorado State its fourth ever 

Mountain West Conference title and 

first since 2002. 

But plenty remains to be done for 

the Rams to simply return to bowl 

eligibility for the first time since the 

2017 season. Or even muster more than 

20 points per game, something they 

failed to do in 2022. 

The initial order of business is 

finding some much-needed protection 

for quarterback Clay Millen. 

Millen led the nation in completion 

percentage (72 percent, 169 of 234 for 

1,131 yards and 10 TDs) in 2022. That’s 

a remarkable feat considering the Rams 

offensive line yielded an NCAA-high 

4.95 sacks per game. 

Whether or not the junior 

quarterback—who followed Norvell to 

CSU from Nevada after his freshman 

campaign—will again need to scramble 

for his life every Saturday remains to 

be seen as the coach attempts to restock 

an offensive line that returns only 

starting center Jacob Gardner. 

BYU transfer Dallin Holker should 

be an upgrade at tight end and provide 

additional pass-catching and runblocking 

protection for Millen. They’ll 

need him. In total, Rams’ signal callers 

were sacked 59 times last year. 

All eyes on the offensive side of 

the ball, however, will be fixated on 

standout wide receiver Tory Horton. 

The junior, who also followed Norvell 

out of Nevada, hauled in 1,131 yards 

through the air to go along with 8 

touchdowns last season. Horton even 

added a punt return touchdown for 

good measure. 

He’ll be complemented by sophomore 

wide receiver Justus Ross-Simmons 

(424 yards, 3 TDs in ‘22). 

North Dakota State transfer Kobe 

Johnson and K.J. Edwards from 

Victor Valley Community College 

will be tasked with filling the void 

left by incumbent leading rusher 

Avery Morrow (834 yards, 3 TDs), 

who is suspended indefinitely pending 

the completion of an assault arrest 

in January. 

As impressive as the offense could be, 

the Rams defense has the potential to 

be even better. Perhaps, even the best 

in the conference. 

The unit returns seven starters, led 

by NFL-hopeful Mohamed Kamara. 

Back for his fifth season (Covid 

exemption), the defensive end dropped 

8.5 quarterbacks for sacks in 2022 and 

is in line for another big year. 

He’ll once again team with rundisruptor 

Grady Kelly (43 tackles, 

fumble recovery) to batten down the 

front line. 

The Rams will rely on a pair of 

experienced transfers at cornerback to 

lock up opposing passing games with 

Chigozie Anusiem (California) and Ron 

Hardge (Oregon State) leading the way. 

Safety Jack Howell, however, remains 

the unit’s anchor after posting a teamhigh 

108 tackles in 2022. 

As for the kicking game? That 

competition won’t be settled until the 

training camp. 

With the greatly improved roster, 

Norvell is hoping history can 

repeat itself. 

The new Rams coach also went 3-9 

during his first of five years at Nevada. 

The Wolfpack then cruised to an 8-3 

record and a win over Arkansas State 

in the 2018 Arizona Bowl during his 

second season in Reno. 

With a season in Norvell’s program 

under their belts and “his” players in 

place, the Rams more than have the 

talent to make the same sizable leap. 

And with that, perhaps Colorado 

State can reclaim some of that swagger 

back from their rivals to the south. B 


design | day trip | social scene | fashion 

Journey into 

Majesty 

A train trek through the 

Royal Gorge makes for the 

perfect day trip 

See page 76 

PHOTO FOXRUNART 


design 

Center Stage 

The art of upselling your home with Denim & Duke 

By JUDY ROYAL 

AS THE REAL ESTATE 

market begins to cool 

from its recent peak, 

many home sellers 

are seeking new ways 

to make their property stand out 

from other listings. Home staging 

is an artform that can transform 

both the interior of a home and the 

buyers’ experience. 

Industry experts are quick to sing 

the praises of home staging—82 

percent of buyers’ agents say staging 

a home makes it easier for a buyer 

to envision the property as a future 

home, according to the National 

Association of Realtors. However, most 

people don’t have the skills to properly 

stage their own home and rely upon 

professionals—like Denim & Duke— 

to help spruce up their space. 

“It’s become more critical than ever 

these days,” says Jen Hill, owner and 

designer at Denim & Duke, a home 

staging and styling business serving 

Denver, Boulder and surrounding 

areas. “We want to get your place 

shined up and ready to go. Stagers 

have that eye for the emotional touch 

points of when you walk in a house. If 


you have too much stuff, it’s not going 

to happen.” 

Hiring someone with expertise in 

balance, texture and color can make 

a huge difference when selling your 

home, whether it’s occupied or vacant, 

she says. 

“It’s just a really good idea to get 

a stager in there,” Hill says. “I can’t 

stress the importance of getting an 

opinion and a plan together. It’s a smart 

idea for a homeowner to do. It doesn’t 

mean we have to wipe out everything. 

Most people just need 

helping packing up 

and decluttering.” 

Denim & Duke 

can work with a 

homeowner as much 

or as little as needed, 

offering as little as an 

initial consultation 

that leaves the 

homeowner with a list 

of suggested tasks. 

For those looking 

for a more hands-on 

partnership, Denim 

& Duke can provide 

full cleanouts with 

Owner and designer 

Jen Hill with her dog, 

Duke. 

Hill bringing in her own staging items 

to reimagine the home. 

Many, however, opt for the middle 

ground, which largely uses the 

homeowner’s existing items and 

incorporates small details, like plants 

and accessories. The main goal is to 

downplay people’s belongings and play 

up the home’s features so potential 

buyers will connect with the space, 

Hill says. 

Before moving to Colorado and 

starting Denim & Duke in 2018, 

PHOTOS DENIM & DUKE

Hill sold her home in the suburbs of 

Chicago. It was through this process 

that she realized she had a knack for 

home staging, which prompted her to 

become certified in home staging and 

redesign styling. 

“When I sold my home, it was an 

emotional process,” she says. “I’d been 

there for 20 years and raised my kids. 

I knew that less is more when showing 

a home. I pulled out a lot of pieces and 

sold them, keeping just a few. It was 

very natural for me to do this, and 

when I kept getting rave reviews from 

real estate agents, I thought this was 

fun and easy for me. The house sold in 

a week.” 

Developing relationships is Hill’s 

favorite part of working at Denim & 

Duke, which is partly named after her 

14-pound cockapoo Duke. “It is fun to 

design and style, but I think my favorite 

part is really making a connection with 

people and hearing their stories,” she 

says. “You see the transformation in 

these spaces, and to see that end result 

is such a great feeling.” 

Hill helped residents Andy Goldberg 

and his wife stage their home before 

they sold it last year. Goldberg says he 

wouldn’t attempt to sell another house 

without her expertise. 

“What she was able to do was just 

incredible,” Goldberg says. “She 

brought in a whole bunch of little 

knick-knacks that made the house 

so much more comfortable. We said 

maybe we wouldn’t have sold it if she 

had done that first. She just made the 

rooms feel so much better.” 

Brian MacDonald, an associate real 

estate agent with Compass, enlists 

Hill’s help for many of his clients who 

are selling homes. Homes that are 

staged well will generally go for a 

higher price and sell faster than those 

that aren’t staged, he says. 

“It encourages buyers to look at the 

big picture,” MacDonald says. “It puts 

them in the right frame of mind for 

them to want to make it work.” 

Those who spend money on home 

staging typically recoup their 

investment and then some with a 

higher sales price, says Hill. “You 

want to get the most out of your home. 

That’s one of your biggest investments, 

so why not make it its best for very 

little money?” B 


day trip 

Nature’s 

Thrill Ride 

Where heart-stopping vistas, rail 

escapades and an engineering 

marvel converge to create an 

adventure like no other. 

By EMILY O’BRIEN 

IN THE HEART OF 

Colorado, amidst the 

rugged beauty of the Rocky 

Mountains, lies the majestic 

Royal Gorge. As the vibrant 

summer sun bathes the landscape in 

golden warmth, the gorge becomes an 

enchanting sight to behold. 

Standing on the edge of the towering 

Royal Gorge Bridge, a deep and 

narrow chasm that stretches for over a 

thousand feet exists below. The canyon 

walls, rugged and imposing, create a 

natural amphitheater that intensifies 

the grandeur of the scene. And just 

below, a tangerine-colored train snakes 

its way along the Arkansas River across 

the canyon floor. 

All Aboard the Royal Gorge 

Route Railroad 

Located roughly two and a half hours 

from Boulder in Cañon City, which is 

located just outside of Colorado Springs, 

sits the Santa Fe Depot, the train’s 

departure site. Once aboard, you’re 

privy to an up-close-and-personal 

look of the 1,250-foot-deep gorge. The 

Arkansas River seems to set the pace— 

the train meanders with ease, giving 

spectators plenty of opportunities to 

take in the sights year-round. 

As Colorado’s first and only fullservice 

railroad dining experience, the 

train features a carefully restored midcentury 

coach, dining, bar and lounge, as 

well as windowed vista dome cars, with 

high-quality crimson-clad furnishings, 

which transport passengers to eras 

past. Each ride lasts a minimum of 

one and a half hours, depending on 

the experience. Among the featured 

experiences includes a Breakfast Train, 

complete with morning-time favorites 

and bottomless coffee and cocktails, and 

the opportunity to take to the tracks 

alongside the locomotive’s engineer. 

No matter the experience, passengers 

can choose from Coach, Deluxe Class, 

First Class or Vista Dome tickets. 

The latter is truly immersive with 

panoramic windows and booth-style 

seating. Although, all passengers can 

also visit the open-air observation car to 

enjoy unobstructed views of the canyon 

walls and its accompanying water 

channel. 

The train marries stunning scenery 

with scrumptious breakfast, lunch 

and dinner meals, available to all 

passengers and made to order featuring 

local ingredients from chefs onboard. 

Casual diners can choose from the 403 

Grill menu while First Class ticket 

holders can indulge in three-course 

meals, which, we must be honest, 

were pretty spectacular. The “rolling” 

dining experience starts with a glass 

of champagne, mixed greens and warm 

rolls and steams ahead with entrees 

like Pork Osso Bucco and Buffalo Short 

Rib. Cocktails, microbrews and wines 

from the Conductor’s Reserve Wine 

List are also available for purchase. 

royalgorgeroute.com 

PHOTOS FOXRUNART 


Duel of the Railways: 

A Stage Intermission 

The service classes and 

furnishings of the trains pay 

homage to a bygone era when 

train travel exuded luxury and 

elegance. The railroad itself 

is rich in history, with a 

storied past that traces back 

to a momentous confrontation. 

ENTER the Atchison, Topeka 

and Santa Fe Railway (ATSFR) 

and the Denver and Rio Grande 

Company (DRGC), two formidable 

entities in the realm of rail 

transport. 

They take center stage. 

INT. COURTROOM. 

Intense legal battles unfold 

as the ATSFR and DRGC argue 

over the rights to lay their 

tracks over Raton Pass in 

northern New Mexico, near 

the Colorado border and then, 

later, through the Royal Gorge. 

The stakes are high, and the 

tension is palpable. 

CUT TO: EXT. ROYAL GORGE 

The conflict escalates beyond 

the courtroom, erupting into 

violent clashes and gunfights. 

Chaos reigns as these rival 

railroads fight for dominance. 

CUT TO: INT. FEDERAL COURTROOM 

Finally, a momentous decision 

is reached. The federal courts 

rule in favor of the DRGC, 

bringing an end to the mayhem. 

The dust settles, and a new 

chapter begins. 

INT. TRAIN CABIN – MODERN DAY 

We find ourselves aboard the 

Royal Gorge Route Railroad, a 

testament to the rich history 

of these railroad giants. The 

legacy of the epic clash lives 

on as the train glides through 

the stunning landscapes of the 

Royal Gorge. 

CURTAIN FALLS. 


day trip 

Royal Gorge Bridge & Park 

Just a short 30 minutes from the 

train stop or a three-hour drive from 

Boulder, Royal Gorge Bridge and Park 

provides the chance to explore the 

Royal Gorge from above. Its scenic 

beauty rivals that of the Grand Canyon 

and its suspension bridge—America’s 

highest—soars an astounding 1,053 

feet above the river. 

“The beauty is unsurpassed 

surrounding the Royal Gorge, and the 

Royal Gorge Bridge is still considered 

an ‘engineering marvel’ even after all 

these years,” says Peggy Gair, human 

resource manager of Royal Gorge 

Bridge and Park. “The wooden-planked 

bridge has stood here since 1929 and 

has been crossed by millions.” 

Open 365 days a year, weather 

permitting, the Royal Gorge Park boasts 

attractions for all ages and adventureseekers 

to enjoy. Those looking for 

an adrenaline rush can strap in and 

free fall at 50 miles per hour, 1,000 

feet above the Arkansas River via the 

Royal Rush Skycoaster. For climbers, 

there is the Royal Gorge Via Ferrata, 

a cable system that leads guests up 

the granite walls. The Cloud Scraper 

Zip Line, anchored 1,200 feet above 

the river, flies guests across the gorge 

and is deemed The Travel Channel’s #1 

Colorado Bucket List experience. 

Although, it’s not all high stakes 

at the Royal Gorge Park. The Aerial 

Gondolas provide a steady glide 

across the gorge and panoramic views, 

which include the adjacent mountain 

ranges. For additional respite, visit the 

Plaza Theater for a 20-minute minidocumentary 

on the history of the area 

and the construction of the bridge. 

royalgorgebridge.com B 

TRAVEL HACKS 

Peggy Gair recommends spending at least half a day at the Royal Gorge 

Bridge and Park—and longer if you plan to partake in an adventure 

experience. Also, remember to: 

• Wear comfortable walking shoes 

• Pack sunscreen (even in the winter) 

• Stay hydrated 

• Download the Royal Gorge Bridge and Park app to plan your adventure 


social scene 

PEEK 2023: A Space Odyssey 

On May 25, 2023, the Dairy Arts Center held their annual PEEK fundraising event, themed A Space Odyssey. 

PEEK offers a fully interactive experience as guests rotate through each of the theaters presenting Music, Dance, 

Visual Art, Comedy, and Theater. Guests enjoyed wine, cocktails, small plates and confectionary delights. 

This year’s event raised over $193,000, which helps support small arts organizations in Boulder and beyond. 

PHOTOS SOLEDAD DIAZ PHOTOS DONA LAURITA 

SPAN Chocolate Lovers’ Fling 

For 42 years, Safehouse Progressive Alliance for Nonviolence (SPAN) has hosted the Chocolate Lovers’ Fling 

as their largest annual fundraising gala. Over 300 guests gathered on Saturday, June 3rd to raise funds on 

behalf of survivors of domestic violence and their children. It was a record-breaking year, grossing $298,617 

benefiting emergency, long-term, and violence prevention programs at SPAN. 


Fun in 

the Sun 

It’s full of promise—fall on a college 

campus. At CU Boulder, the season 

brings welcome events galore; 

courses and research that extend 

the depths of science and humanity; 

fun appearances by Ralphie, the 

community’s beloved bison, and 

more. Plus, this year will kick off 

the highly anticipated football 

program under Coach Prime. 

Photographer: CARY JOBE 

Fashion Director: EMILY SWEENEY 

Assistant: DAVID GLASSNER 

Makeup: AMBER ARAGON 

Models: ASPEN FURUBOTTEN, 

MUGI KHANDSUREN, & NICK MORETTO 

with nxt|MODEL 

Special thanks to BRIAN BISHOP & team 

at CU Boulder. Go BUFFS! 


CU Boulder Book Store 

On Aspen: Gold University of Colorado crew 

sweatshirt, OluKai ladies HA’UPA shoe. 

On Mugi: White University of Colorado cotton 

t-shirt, OluKai ladies HA’UPA shoe. 

On Nick: Hooded sweatshirt, Black Cloud 5 

shoe; all BUFF clothes at CU Boulder Book 

Store; Shoes at Brown’s Shoe Fit Co., Longmont. 

A special thanks to Brian Crider and crew at 

Boulder Campervans for the custom van and 

custom cornhole. 


SNOW Apparel 

On Her: Organic cotton 

hemp overalls, curated by 

Snow for SNOW Apparel, 

organic/hemp t-shirt 

made in USA, handmade 

sterling silver turquoise 

necklace, reclaimed 

leather belt bag, organic 

cotton and linen throw, 

recycled marine cushion 

mesh bag. 

On Him: Athletic cut 

100% non-GMO organic 

cotton shirt; all at SNOW 

Apparel, Longmont. 


Helly Hansen 

Verglas light hoodie, 

Maridalen short; at Helly 

Hansen, Boulder; Hoka 

M Transport; at Brown’s 

Shoe Fit Co., Longmont. 

August/September June/July 2023 | 83

The Ritz 

‘60s-inspired printed 

denim bell bottoms, 

distressed denim 

shirt, cutout flower 

sunglasses; at The 

Ritz, Boulder. 


Barbara & Company 

Aspen: The Great lace 

trimmed blouse, AG 

ex-boyfriend jeans, In2 

Designs pearl waterfall 

lariat, Brave leather belt. 

Mugi: The Great 

cropped tee and floral 

garden silk skirt, Haley 

Design drop earrings; 

all at Barbara & Co., 

Boulder 


Alpaca 

Dolcezza Jacket, French 

Gear jean capris; at Alpaca 

Connection, Boulder. 

Johnny Was Cotton 

Tee with floral embroidery, 

Johnny Was 

Linen Trouser with 

floral embroidery, 

Wyeth felted hat 

with feather and bud 

rose trim, at Little 

Bird, Niwot. 


SPEND A YEAR IN 

THE MOUNTAINS 

of Boulder, Colorado 

From Buzz 

to Balance 



The Magic of 

Fly Fishing 


Your Feet Wet 

WILDFIRE 

MITIGATION 

BUFFS 

FOOTBALL 

SUSTAINABLE 

HOMES 

THE PERFECT GIFT FOR 

EVERYONE WHO LOVES 

THE MOUNTAINS. 

Subscribe Today! 

TheBoulderMag.com/subscribe or 

843-856-2532 


Reel It In 

The ultimate fly fishing primer 

By JULIE KAILUS 


PHOTO ROCKY MOUNTAIN ANGLERS 

THE SKY STRETCHES 

overhead like a vast azure 

canvas, brushed with 

strokes of wispy clouds 

that dance in the gentle 

breeze. Standing on the banks of the 

South Platte River, you feel the cool 

mountain air as you prepare to cast 

your line into the crystal-clear water. 

You carefully select a tied fly, its 

intricate patterns mimicking the 

insects that flutter along the water’s 

surface. With a practiced flick of your 

wrist, the line gracefully unravels, 

landing with a splash. 

As you immerse yourself in your 

surroundings, time gradually 

fades away. Suddenly, a tug on the 

line interrupts your reverie. Your 

line tightens, initiating a brief yet 

exhilarating battle. The trout leaps 

from the water, defying gravity for a 

fleeting moment. 

At last, you cradle the trout in your 

hands, its iridescent hues reflecting the 

beauty of this wild corner of Colorado. 

In this moment, you transcend being 

an angler, becoming an integral part 

of something greater—a testament 

to the artistry of fly fishing and the 

profound connection that can be forged 

with the untamed wilderness. 

Are you hooked yet? This is fly 

fishing 101. 

Why Cast Flies? 

For countless fly anglers, the phrase 

‘the tug is the drug’ resonates deeply. 

Each tug on the line represents a 

link to the natural world—and an 

addictive one at that. The flow is near 

meditative—until the final reel-in 

breaks the cadence. 

In Colorado, you can count on 

hooking a trout. Although, you can 

also find Kakonee salmon in many 

reservoirs; Wiper fish, which can grow 

to 27 pounds; and Mountain whitefish, 

which are native to the Yampa and 

White Rivers. 

And then there’s the Largemouth 

bass, whose likeness you may have 

seen mounted and singing as novelty 

animatronic fish, Big Mouth Billy 

Bass. In the wild, they’re not so 

friendly. In fact, they’re quite the 


fighters and regarded as one of the 

most infamous fighting game fish out 

there. To reel in a 25-pounder is a feat 

of strength and skill. 

Who Angles These Days? 

You’ll find anglers of all generations, 

races and genders out on the water. 

Notably, women are the fastestgrowing 

group within the fly fishing 

scene, and there are more female 

ambassadors, guides and gear makers 

than ever before. 

One of which includes Erica 

Nelson, an indigenous fishing guide 

and advocate for inclusivity within 

the fly fishing space, who’s based in 

the beautiful Crested Butte. She cofounded 

an inclusivity consulting 

group called REAL Consulting 

alongside advocacy group, Brown 

Folks Fishing—which aims to expand 

access to Black, Indigenous and People 

of Color (BIPOC) anglers. Together, 

they launched the Angling For All 

initiative, which calls fishing anglers, 

organizations and outfitters to take a 

pledge to combat inequality faced by 

BIPOC anglers in fishing communities. 

That said, all those who are 

interested in casting a line are 

encouraged to strap on their waders 

and spend some time in the water. 

Where To Get Started 

Look no further than Boulder’s 

premier fly shops and outfitters, Rocky 

Mountain Anglers and Front Range 

Anglers. Both outfitters are taking 

PHOTOS ROCKY MOUNTAIN ANGLERS PHOTO JOHN BROWN 


PHOTOS ROCKY MOUNTAIN ANGLERS 

COMMON FLY FISHING MISCONCEPTIONS 

1. You must be an experienced angler to fly fish. 

Fly fishing is accessible to all, and with a few classes or guided tours, 

you can learn your skills alongside experts who know exactly what 

you need to excel at the sport. Outfitters like Rocky Mountain Anglers 

cater to beginners. Their modus operandi? To build an active customer 

community and encourage opportunities to learn through free camps 

and classes. 

2. Fly fishing is expensive. 

According to Hicks, fly fishing is more affordable than most people 

think. An initial setup, including rod, reel, fly line, leader, tippet 

line and net, along with some flies, typically requires a $200 to $300 

upfront investment. 

3. Fly fishing is limited to trout. 

While trout fishing is often associated with fly fishing, it is by no 

means the only species targeted. Fly fishing can be used to pursue a 

wide range of fish, including bass, pike, salmon, whitefish and 

many others. 

impressive steps to bring the fly fishing 

experience to more people. 

Rocky Mountain Anglers owner 

Randy Hicks says that fly fishing is a 

natural fit for the Colorado lifestyle, 

highlighting the state’s built-in access 

to beautiful, world-class watersheds 

and fisheries flowing right out the 

door. They provide guided fishing trips 

through Rocky Mountain National 

Park, as well as Boulder Creek, St. 

Vrain creeks and the Blue River, 

which is located near Silverthorne. For 

beginner anglers, there is a fly fishing 

course that teaches the ins and outs of 

knotting, rigging and casting. You can 

also book a one-on-one class, too. 

Front Range Anglers, located on 

Pearl Street, also offers fly fishing 

trips—in and outside of Colorado. 

For a day trip, you’ll mosey down to 

Rocky Mountain National Park. Its 

Adventure Travel Program takes 

anglers to places like New Zealand, 

Iceland, Alaska and Belize. According 

to Anthony Bottagaro, Front Range 

Anglers guide and shop staff member, 

fly fishing possesses an innate 

romanticism, punctuated by the 

unique landscapes anglers flock to, 

including coastal enclaves and vast 

oceans for saltwater fly fishing for 

those looking to cast beyond Colorado. 

And, in the heart of Rocky Mountain 

National Park sits Kirks Flyshop in 

Estes Park. Leasing over five miles 

of private water and with access to 

over 10 trout-populated lakes, Kirks 


John Brown, adventure 

travel assistant, 

ecommerce manager 

and guide coordinator 

for Front Range Anglers 

fishes for wild brook 

trout in Rocky Mountain 

National Park. 

Denver-based 

fly angler Anna 

Wallingford reels in 

a classic Colorado 

rainbow trout. 

PHOTO DAN MOYERS PHOTO JOHN BROWN 

Flyshop hosts a variety of fly fishing 

trips for all experience levels. There 

are backpacking trips, float trips down 

the Colorado River and North Platte 

River and even llama pack trips, in 

which llamas and their guides escort 

adventurers to secluded back-country 

locations. “Some trips are overnight, 

including float and backpack trips,” 

says shop owner Kirk Bien. 

The shop also provides gear rentals, 

which include fly rods and reels, 

waders, wading boots, float tubes and 

microspikes, as well as snowshoes, 

poles, gaiters and sleds for those casting 

lines during the winter months. 

New Angler Know-How 

Firstly, find an experienced guide. 

Front Range Anglers’ Bottagaro 

believes the best guides account for an 

angler’s existing fishing experience, 

including what they’ve gleaned from 

watching and researching online. 

Most fly fishing outfitters understand 

how to strike a balance in respecting 

what newbies come to the water with 

and teaching the most important 

aspects of fly fishing. 

“If they’re brand new, we keep it 

simple,” says Bien. “I like to just do one 

cast. And normally it’s a water tension 

cast. So you’ll have the line drag down 

stream, let it tighten up and then you 

have them flop it forward. And the 

most important part of fly fishing, I 

think, is the hook set. So if their fly 

goes under or a fish bites, you have to 

set the hook (secure the fish) as soon 

as you see it.” 

Hicks says that becoming 

comfortable fly fishing involves a lot of 

muscle memory, recommending that 

new anglers commit to fly angling a 

few times a week for a couple of hours 

at a time. In their free time, they can 

also practice the motion of casting a 

line or tying knots. 

That said, when in the water, the 

PHOTO ROCKY MOUNTAIN ANGLERS & KIRKS FLY SHOP 


PHOTOS ROCKY MOUNTAIN ANGLERS 

key is to not cast too much—according 

to Bien. “The more you cast, the more 

tangles you get; the more your line’s in 

the water, the more fish you can catch.” 

Also, keep your eye on the fly fishing 

reports—detailed updates of current 

fishing conditions and activity in 

specific locations. Fly fishing reports 

are typically compiled and shared by 

local fishing organizations, guides, 

fly shops or experienced anglers who 

regularly monitor and assess fishing 

conditions in a particular area. And 

all three aforementioned retailers 

provide their own online. “We get a lot 

of our information from our guides, as 

well as other fishermen in the water,” 

says Bien. 

The Best Spots to Cast 

Your Line 

Once you’ve gotten your feet wet and 

you feel comfortable at the rod, it’s 

time to explore the best spots to cast 


Angler Assets 

Found at Jax Outdoor Gear ⅼ jaxgoods.com 

your line. While every angler has their 

own secret fishing holes, you can find 

beautiful—and fruitful—fly fishing 

locations in and outside of Boulder. 

For Boulderites looking for a small 

skip to their local fly fishing hole, there 

is Boulder Creek, which has several 

tributaries. South Boulder Creek flows 

through Rollinsville, Gross Reservoir 

and Eldorado Canyon. North Boulder 

Creek begins between Navajo Peak 

and Arikaree Peak and meets Middle 

Boulder Creek, which weaves through 

Eldora and Nederland before reaching 

Barker Meadow Reservoir. 

The waterway then flows down 

Boulder Canyon, where it eventually 

joints St. Vrain Creek, a popular spot for 

anglers. You’ll find several types of trout 

in the creeks, and bass, carp, shiners 

and sunfish may live in the ponds and 

reservoirs the creeks feed into. 

For anglers looking for an adventure, 

exploring mountainous waterways 

may be a thrilling endeavor. For that, 

there is Rocky Mountain National 

Park. Take your gear up to Big 

Thompson River, The Loch, Sprague 

Lake, Roaring River or Lake of Glass 

and Sky Pond—two high-country 

glacier-fed lakes. 

Outside of the national park, there 

is the South Platte River—specifically 

the North Fork, which begins atop 

Kenosha Pass. Downstream between 

Spinney Reservoir and Elevenmile 

Reservoir is also a fantastic location 

for those looking for larger trout. Blue 

River, a tributary of the Colorado River 

that starts at the Dillon Reservoir, 

also provides trophy-sized trout—and 

beautiful mountain views. B 


Clearwater® Fly Rod 

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PHOTO KIRKS FLY SHOP & JAX OUTDOOR GEAR

Firewise 

Boulder 

How Boulder County officials (and goats) 

proactively tackle wildfire mitigation 

By TERESA McLAMB 

PHOTO MALACHI BROOKS 


Members of the Wildfire 

Partners remove flammable 

mulch from a Boulder 

County property. 

SMOKE FROM FIRES HUNDREDS OF MILES FROM BOULDER HAVE BEEN A 

reminder that this part of the country, with its high winds and grasslands, is susceptible to the 

excitable tentacles of wildfire. While unprecedented rainfall this summer has shielded much of the 

region from plume-filled horizons, officials within Boulder County are still taking precautions to 

mitigate disaster and introduce emergency action plans to ensure the safety of county residents 

and wildlife. 

Boulder County’s Action Plan 

City of Boulder Wildland Fire Division Chief Brian Oliver 

oversees operations, but he emphasizes that multiple 

agencies collaborate to ensure swift and effective responses. 

“We’ve put a lot of work into making evacuations more 

efficient. We’re rebuilding the dispatch system.” Notably, 

these enhancements involve a shift from solely addressing 

incidents within their jurisdiction to dispatching an 

appropriate number of fire trucks from the nearest available 

locations, regardless of jurisdiction. 

“We’re working on the community wildfire protection plan 

in partnership with others. There’s a lot of effort going on 

to maintain best practices. It must be a shared effort. Fire 

has no boundaries; we all must work together,” says Oliver. 

Among the ongoing efforts are forest thinning, livestock 

grazing, weed management and controlled burns. That said, 

Boulder County’s Parks & Open Space and Sheriff’s Office 

Wildland Fire Management Program will only conduct 

prescribed burns if they can be done safely and align with 

both city burn goals and state-mandated guidelines. 

Educational materials provided online by the county 

point out that the Boulder area has “evolved with fire for 

millions of years…helping to shape the diverse wildlife and 

plant ecosystems we all enjoy today.” While Boulderites 

PHOTO WILDFIRE PARTNERS 


Firefighters respond to 

the 2020 Calwood Fire. 

PHOTOS WILDFIRE PARTNERS 

PHOTO MALACHI BROOKS 

have coexisted with wildfire risk, enjoying that space in a 

safe manner requires regulations. Namely, the prohibition 

of ignition in Boulder Open Space and Mountain Parks 

(OSMP) including smoking, campfires and fireworks. 

As a recent example, the City of Boulder made a 

notable decision to substitute a traditional 4th of July 

firework display with a drone light show to mitigate the 

risk of wildfires. 

The city has additionally created an eight-page booklet 

describing efforts homeowners can make to combat property 

damage from a wildfire. “If you don’t know anything about 

living in an area that’s prone to wildfire, this gives you 

a good start,” Oliver says. The document includes best 

practices and construction materials and explains how to 

identify an ignition zone around a structure. “Most houses 

are lost from embers landing and igniting fuel next to the 

home. That radiant heat grows exponentially from home 

to home, especially in Boulder because of the density of 


The Wildlife 

Partners saw and 

remove large tree 

trunks to mitigate 

wildfire danger. 

housing,” he says. 

Ignition zone protection measures include changes in 

building materials, removal of flammable materials, such 

as organic mulch, and limbing trees near the roof line. The 

most effective fire mitigation efforts are done within five to 

10 feet of a structure. 

While Oliver says there’s no way to completely protect 

your home from fire, about 98 percent of fires are kept to 

an acre through safe and effective response from trained 

professionals with the right equipment. “It’s that two or three 

[acres] that get up and build momentum, becoming a large 

fire. They’re few and far between. The Marshall Fire is a 

great example of mother nature in charge. When conditions 

are such, there’s nothing we in the fire department can do. 

It’s going to run its course. Fire is a force of nature.” 

Following the Marshall Fire, the city developed a 

citywide team to take a more comprehensive approach to 

wildfire management. They pulled directors from across 

city departments to meet monthly to ensure efforts were 

at a city level, not just an individual department. “That’s 

really going to have a tremendous effect,” Oliver says. 

Additional Mitigation Measures 

On the county level, numerous mitigation efforts are 

underway thanks in part to passage of two tax measures, 

according to Boulder County Fire Management Officer 

Seth McKinney. One fund addresses mitigation across the 

county; Wildfire Partners—a wildfire mitigation program 

PHOTOS WILDFIRE PARTNERS 


Contrast between burned 

and unburned shortgrass 

steppe after a fall wildfire 

in northeastern Colorado. 

PHOTO PEGGY GREB 


A herder creates a 

grazing zone for the 

goats using fencing. 

to help residents of the mountains and foothills prepare 

for fire—is administering that effort. Specifically, the 

program provides onsite wildfire home assessments, 

performed by a mitigation specialist. With the homeowner, 

they will examine the trees and other vegetation within 

what they deem the defensible space zones around the 

home. They’ll also assess the exterior of the home for 

potential vulnerabilities to wildfire. The assessment takes 

about two hours, and they are conducted year-round, 

weather permitting. 

The other is an emergency response tax meant to address 

a multitude of needs the county had identified pertaining 

to wildfire-specific items, volunteer rescue needs and 

rural departments across the county. “A lot of movement 

is happening that hasn’t come to fruition yet; I support 

all the mitigation efforts,” McKinney says. Included in the 

developments will be a new facility for Rocky Mountain 

Rescue Group, an all-volunteer rescue organization. 

McKinney applauds the coordination of fire shed 

agencies—including the state and federal forest services— 

working together to collaborate a shared vision. “We 

recognize a lot of these projects need to be across boundaries 

and jurisdictions. Our meeting time helps us to get on the 

same page and coordinate to work together.” 

And Then There Were Goats 

One unlikely—and adorable—mitigation method used 

throughout Boulder County is prescribed goat grazing, in 

which herds of goats are put on the job to reduce vegetation 

and access hard-to-reach terrain. “For what the goats 

PHOTO GREEN GOATS LLC 


PHOTO GREEN GOATS LLC 

munch on, they’re more effective in grassy areas,” says 

McKinney. They are, however, also used in the mountains, 

he says. In Boulder County, specifically, goat grazers are 

primarily contracted by residents, rather than agencies. 

Lani Malmberg’s herd of 1,200 cashmere goats first 

worked in Boulder in 1999. She holds a master’s degree in 

weed science from Colorado State University and grew up 

on a cattle ranch. Her son, Donny Benz, and his fiancé, Kati 

Singley, are partners in the business, aptly named Green 

Goats LLC. 

“My goats have eaten all the poisonous plants in all 15 

western states we work with no problem. Colorado has 68 

noxious weeds, and the goats eat all of them,” Malmberg 

says. “We have 27 generations of goats who have worked 

their whole lives for us. We’re on contract every day 

somewhere. Sometimes it’s all in one herd and sometimes 

it’s split.” In that case, the off-duty goats are put in a camper 

and watched by at least one human companion. 

To perform their jobs correctly isn’t just a buffet in the park, 

however. The target area is encased with electric fencing 

and moved several times throughout the day to change the 

herd’s grazing area and act as a deterrent to attackers,” 

Malmberg says. While she’s seen many predators, she’s 

never had a coyote or bear go through a fence. 

Routinely, a goat will eat for four hours and lie down 

to digest for four more, before they begin to eat again. In 

the long days of summer, they may eat several times, and, 

in winter, maybe once. Fortunately, they eat almost any 

vegetation, making them far more effective grazers than 

cattle, who primarily eat low grasses. Goats can also stand 

on their hind feet to eat, often munching on vegetation 

from tall bushes and trees, effectively clearing the fire fuel 

ladder—that is, vegetation that allows a flame to climb and 

intensify. As they’re eating, they also recycle the material. 

Their hooved feet atop soil stabilizes the debris on 

hillsides, reducing the risk of mudslides, Malmberg notes, 

meaning they can perform soil stabilization tasks after a 

fire, too. 

While most days are peaceful, there have been tense 

times, including their evacuation from the 2020 Grizzly 

Creek Fire in Glenwood Canyon with 100 goats. “My son 

and I and the border collies [who herd the goats] ran down 

the mountain; lions and bears were running with us. It was 

pretty cool,” Malmberg remembers. 

And, while the heavy rainfall this year has acted as 

potential retardant to summer flames, Malmberg believes 

the resulting thick grasses will dry in the fall, creating a 

potential burn hazard. Climate change plays a role, too. 

Increasing temperatures and dry conditions are challenges 

the whole county faces, and officials encourage community 

preparedness in the face of fire-prone dry soil and vegetation, 

as well as fast winds. 

Ultimately, Colorado residents must proactively prepare 

for fire incidents and actively collaborate with the 

agencies responsible for their protection and service. This 

partnership plays a pivotal role in ensuring safety and 

reducing wildfire risk. B 

Your Wildffiire 

Preparedness Pack 

For more information about home wildfire 

assessments, contact Jim Webster, Wildfire Partners 

Program Coordinator, at wildfiremitigation@ 

bouldercounty.org or 720-564-2600. 

Apply for a free wildfire risk assessment directly with 

Wildfire Partners at wildfirepartners.org. 

Visit Boulder County’s Wildfire Mitigation Education 

and Outreach Portal, which provides educational 

videos, studies and reports that explore the 

effectiveness of wildfire mitigation. 

Download the City of Boulder Fire-Rescue Wildfire 

Preparedness Guide at bouldercolorado.gov for 

insights into how to protect your family and home 

against wildfire. 

Contact Lani Malmberg at goatseatweeds.com to hire 

a herd to help manage fire fuel and noxious weeds. 

Sign up for email/SMS alerts re: Boulder County 

wildfire mitigation and prescribed burns at 

bouldercounty.gov. 


The sleek kitchen of 

the Hoefling House, 

designed for indooroutdoor 

flow, features 

tall wooden cabinets, 

tile floors and quick 

access to the raised bed 

garden and small fruit 

tree orchard outside. 

PHOTO ALIVE STUDIOS AND ETHAN HERROLD PHOTOGRAPHY 


From Blueprint 

to Greenprint 

The sustainable symphony of Rodwin Architecture 

and Skycastle Construction 

BY HOLLY BOWERS 


The Hoefling House 

integrates a warm 

palette and passive 

solar design to 

connect the home to 

its environment. 

WHAT’S THE FIRST 

thing that comes to 

mind when you think of 

a sustainable home? Is 

it an Earthship built out of old tires? 

Or maybe a homestead that runs 

completely off-grid? 

Rodwin Architecture and Skycastle 

Construction are working to change 

that perception. 

Scott Rodwin has been a leader 

in sustainable design for more 

than 30 years. He started Rodwin 

Architecture in 1999 and Skycastle 

Construction in 2001. Following the 

Great Recession in 2008, he and 

Brandon David, Skycastle’s president 

and head of design-build at Rodwin 

Architecture, turned the two firms 

into a single design-build entity that 

provides complete services to their 

clients. Chief among those services is 

creating and constructing high-quality 

homes that function as comfortably 

and sustainably as possible. 

Both Rodwin and David are quick 

to emphasize that sustainability is 

not about what a design looks like; 

it’s in how the home is built and how 

it operates. “[Green] doesn’t look like 

anything,” Rodwin explains. “It’s about 

how it performs and how we think about 

the design ahead of time, meaning 

orienting to the sun, creating a really 

good thermal envelope, having a very 

intelligently designed or engineered 

mechanical system and then layering 

on things like LED lighting and 

renewable energy photovoltaics.” 

Rodwin Architecture and Skycastle 

Construction’s portfolio is the best 

proof of that. Their work includes 

the Hoefling House, a contemporarylooking 

home inspired by its 

surroundings in Boulder. Hoefling 

House is close to net zero in its energy 

performance and achieved LEED 

Platinum certification, the highest 

possible level of sustainability. 

On the other side of the visual 

spectrum is Farmhouse. While it looks 

like a conventional farmstead, the 

home is Rodwin and Skycastle’s first 

regenerative house, meaning that it 

generates more energy than it uses. 

The perception-busting work is 

really paying off. 

In June, Skycastle was named the 

2023 Mercury fastest-growing private 

company in Boulder Valley in its size 

grouping by BizWest Magazine. The 

honor comes thanks to Skycastle’s 154 

percent increase in revenue growth 

over the past two years. 

But the company’s success is wider 

than its revenue growth. In the past 

25 years, David says, he’s seen green 

building go from a nice-to-have to a 

need-to-have. “People see a real strong 

need for it, they can see the value in 

it…there’s a smarter way to live that 

not only gives us and our clients more 



Above a floating 

staircase and boardformed 

concrete tile 

wall, the landing gives 

way to picturesque 

mountain views. 




PHOTOS ALIVE STUDIOS AND ETHAN HERROLD PHOTOGRAPHY

(opposite top) A custom-designed pair of laser-cut barn doors inspired by a forest of trees opens to an 18th century Chinese daybed. 

(above) Farmhouse produces more energy than it consumes through solar design, sustainable construction and permaculture and 

urban faming, including raised planting beds and a passive solar chicken coop/greenhouse. 

PHOTO RODWIN ARCHITECTURE 

comfort, but lower energy bills.” 

People are also realizing that 

sustainability doesn’t have to mean 

sacrifice. “It’s one of the main things 

we talk about when we first meet 

with clients,” Rodwin says. “You don’t 

have to compromise. You can have 

the performance, you can have the 

functionality, you can have the beauty. 

And you can also have low energy bills, 

low water bills and really good indoor 

air quality.” 

Clients themselves have changed, too. 

David says they’re much more educated 

and knowledgeable about green 

building, so they want to understand 

how their home is being designed. 

He loves that collaboration. 

Customer experience is incredibly 

important to Skycastle. The team 

creates an excellent experience 

through the holistic services they 

provide with Rodwin Architecture 

as a design-build firm. Skycastle can 

inform the design of projects, and 

the tight communication between the 

design and build teams leads to lower 

costs and high efficiency. Homeowners 

also get a single point of responsibility, 

which, as anyone who has undertaken 

a major building or renovation project 

knows, is key. 

Rodwin and David are also 

committed to setting clear expectations 

for their clients from the get-go about 

costs, timelines and the design of their 

homes. “We want them to actually 

understand the level of thoughtfulness 

that goes into every aspect of both 

the design and the construction 

process,” Rodwin explains. After all, 

sustainability is only one value that 


(above) The home features custom built-in FSC-certified wood and beetle kill pine cabinets with low-VOC finishes to bring out the 

natural character of the wood. (opposite) LEED Platinum certified and the companies’ first “regenerative home,” the Farmhouse 

design incorporates high-performance doors and windows to achieve a HERS negative -8 rating and Energy Star v.3.0 certification. 

the team works to incorporate in each 

home they design and build. The home 

should also reflect who the homeowner 

is and how they want to live. 

Achieving that requires a deep 

knowledge of building codes in Boulder, 

which has stringent green building 

rules. Over the last 15 years, Rodwin 

Architecture and Skycastle have 

taught “Understanding the Rules for 

Building in Boulder” to more than 

2,000 realtors. As the first point of 

contact that most property buyers have, 

realtors need to understand the ins and 

outs of Boulder’s codes so that they can 

help clients understand what they can 

do with their property. 

Education is a key part of Rodwin and 

David’s work. In addition to “Building in 

Boulder,” they’ve taught green building 

courses for the City and County of 

Boulder, for the American Institute of 

Architects and at the university level. 

Skycastle also participates in the 

Colorado Green Building Guild and 

invests in regular development for its 

staff, including monthly lunch-andlearns, 

job site visits and continued 

education at conferences and events. 

These efforts help the team hone the 

skills they need to build the highestquality 

green homes. With Boulder’s 

culture of sustainability, walking the 

walk is crucial. “Skycastle is where the 

rubber meets the road,” Rodwin says. 

David makes sure that every home the 

firm builds performs as well and as 

sustainably as promised. 

And at the end of the day, Rodwin 

and David hope that their homes will 

inspire other homeowners and builders 

to consider green construction. One 

green single-family home isn’t going to 

save the world, Rodwin acknowledges. 

But inspiring others “dramatically 

amplifies the sustainability benefits 

that we’re achieving.” rodwinarch.com; 

skycastleconstruction.com B 

PHOTO RODWIN ARCHITECTURE 


PHOTOS RODWIN ARCHITECTURE 



Trekking 

Our Natural 

Meadowlands 

Five of the best hikes around Boulder County 

Words and photos by MATT MAENPAA 


Pella Crossing 

WITH NATURAL BEAUTY EVERYWHERE YOU TURN IN BOULDER COUNTY, GETTING 

out to explore can be a daunting task for residents and visitors alike. Hundreds of miles of trails weave 

throughout the county’s 740-square-mile footprint—where to even begin? 

These trails offer a mix of scenery, difficulty and popularity and span across the county and nearby 

environs. They’ll take you through scenic ponds and rich forests and offer glimpses of Colorado history, 

majestic mountain meadows and gushing creeks. 


More of a nature walk than a true hike, Pella Crossing is 

a series of ponds connected by almost three miles of wide, 

flat trails. It’s the perfect place for warming up or cooling 

down from bigger treks, and it’s level enough to bring folks 

from out of town who haven’t yet adjusted to the altitude. 

Nestled at the edge of the foothills, the ponds offer stellar 

views of the mountains, spectacular sunsets and plenty of 

opportunities for birdwatching. 

There is a pastoral beauty surrounding the area that 

lends itself to a small escape from urban life. The ponds 

teem with life, immersing visitors in birdsong and the 

chirp of insects. The occasional white pelican can be seen 

floating on the waters alongside more common waterfowl, 

while the western section hosts a few raptor nests tucked 

in the branches of cottonwood trees. In early spring, great 

blue herons build nests nearby and can be seen fishing in 

the ponds. 

Pella Crossing Trailhead, Boulder County Open Space, 

11600 N 75th Street, Longmont, CO 80503 

Ceran St. Vrain 

This gentle 3.9-mile out-and-back trail meanders east 

alongside the South St. Vrain Creek, a rare trail in the 

Front Range that is consistently shaded and breezy in the 

warmer months. The trail itself is gentle, spotted with 



wildflowers and lined with mossy rocks that evoke the 

Pacific Northwest during the richness of spring. Aspens 

shiver among the pines, promising deep hues when the 

leaves turn in autumn. 

The ease of the trail makes it a perfect place to wander 

with children, while the lack of serious elevation gain 

makes it another ideal hike for out-of-state visitors looking 

for natural wonder without the altitude sickness. 

The thick forest does mean there aren’t many eye-catching 

vistas, but bold hikers can follow the trail until it connects 

with the service road to Miller Rock. From there, the ascent 

gets rough and rocky, but a solid scramble offers views of 

Longs Peak and the sprawl of the Front Range. 

Ceran Saint Vrain Trailhead, Ceran Saint Vrain/Riverside 

Lane, Ward, CO 80481 




Button Rock Preserve 

Tucked in the foothills outside of Lyons, Button Rock 

Preserve follows the path of the North St. Vrain Creek as it 

travels from Ralph Price and Longmont Reservoirs. From 

the parking lot, the service road continues for nearly two 

miles, past Chimney Rock Dam up to Button Rock Dam 

itself. The spillway for the dam is a sight to behold, as a 

fierce jet of water erupts through the pipes to feed the creek 

from the reservoir above. 

While the service road along the creek is wide and easy, 

the nearby three-mile Sleepy Lion trail veers up into the 

hills to follow along meadow paths and twisted pine trees. 

In the spring and early summer, wildflower blooms brighten 

the trail, but shade is at a minimum. Rocky outcrops open 

to stunning views of the reservoir below, with Longs Peak, 

Mt. Meeker and the Twin Sisters visible on the horizon. 

The trail loops back down to the base of Button Rock 

Dam, where a series of switchbacks lead hikers up alongside 

the dam to the gorgeous Ralph Price Reservoir. A few trails 

lead around the water as well, making for a tranquil picnic 

spot before heading back to the parking lot. 

Button Rock Trailhead, CO Hwy 80/Longmont Dam Road, 

Lyons, CO 80540 


Walker Ranch Loop 

One of the more rugged but rewarding trails, Walker Ranch 

Loop is a fierce 7.9-mile loop around the southwestern 

section of Boulder County. From the trailhead, the path 

diverges north or south. Both directions descend toward 

South Boulder Creek, with the southern route starting with 

a short climb before descending steadily into a steep section 

of the canyon known as “The Wall.” Not for the faint of 

heart, the 500-foot section of trail has hikers climb up slick 

stone steps while the creek rushes alongside them. 

Rising out of The Wall, the trail continues to ascend 

steadily through pine forests until spilling out into wide 

meadows with stunning eastern views. Eventually, it 

turns back northwest for views of Gross Dam Reservoir 

near Nederland and a few glimpses of snow-capped Rocky 

Mountains in the distance. 

Headed back toward the trailhead, the descent is 

somewhat less steep as the path returns to the creek at a 

much wider section. Before the last climb toward the parking 

lot, a picnic area with a few amenities invites rest and an 

opportunity to soak sore feet in the cool water. 

Walker Ranch Loop Trailhead, Flagstaff Rd, Boulder, CO 

80302 


CHASING THE COLORS 

Lion Gulch 

Lion Gulch to Homestead Meadows 

Though just outside Boulder County, Lion Gulch to 

Homestead Meadows is a rugged adventure into parts 

of Colorado history. A steady 2.8-mile climb up the gulch 

and gully winds across a tumbledown stream, through 

ponderosa, lodgepole and pinion. The trail itself is rough 

and rocky, while only a few of the dozen stream crossings 

have any sort of man-made bridges. 

With 1,300 feet of elevation gain on the ascent, little respite 

can be found until you reach the top, where lanky pines give 

way to spruce, fir and aspens. Birdsong carries along the 

gentle breeze, from the sharp calls of jays to the whirring 

chirps of hummingbirds. Once up into the Homestead 

Meadows section, more than a half dozen miles of trail wind 

through stands of trees and wildflower meadows. 

Giving the locale its namesake, the area is full of artifacts 

and well-preserved remnants of old settlements. Highlights 

include foundations dating as far back as the 1860s, 

including the ruins of an old lumber mill and a cabin that 

still saw use as recently as the 1950s. Explorers and history 

enthusiasts could spend hours roaming the area, getting a 

glimpse into what life was like back then. 

Lion Gulch Trailhead, N. St Vrain Drive/US Hwy 36, 

Lyons, CO 80540 B 

Leaf peeping is a popular pastime on the Front 

Range, particularly up at elevation where the foliage 

of aspens wash the hills in brilliant golds, oranges 

and reds. The season starts to turn in late September, 

with the leaves hanging on until late October when 

the mountains usually get their first snowfall. 

The best colors can be seen with a gorgeous drive 

down the Peak-to-Peak Scenic Byway, also known 

as CO Hwy 72. Taking several hours headed west 

from Boulder up through Nederland, then following 

signs north, the highway connects with Hwy 7 near 

Allenspark. 

Heading out on foot, here are a few spots to see the 

changing leaves up close: 

Caribou Ranch & Mud Lake Open Space 

144 Co Road 126 #86, Nederland, CO 80466 


Ceran Saint Vrain Trailhead, Ceran Saint Vrain/ 

Riverside Lane, Ward, CO 80481 

Lion Gulch Trail 

Lion Gulch Trailhead, N. St Vrain Drive/US Hwy 36, 

Lyons, CO 80540 

Hessie Trailhead 

1120 Hessie Road #1104, Nederland, CO 80466 

Eldorado Canyon State Park 

9 Kneale Road, Eldorado Springs, CO 80025 


How I Became a Bee-liever 

Inside the enchanting world of meditative bee huts 

By CHLOE-ANNE SWINK 

PHOTOS CAPELLA RANCH 

LYING DOWN ON A 

cedar bench in a hut that 

appears—to the unwitting 

eye—a lot like a dry sauna, 

I turn my head to the side, 

rest my ear against the cedar slats and 

close my eyes. A few minutes later, I’m 

transported to a riverside campsite in 

the mountains. 

I can hear the sound of running 

water, entranced by the river that’s 

surely rushing beside me. I lay there 

for a few minutes more, consciously 

breathing in…and out…soaking in the 

tranquility of my environment. 

Then—crackling. It’s the unmistakable 

pop of a campfire, sparking fluttering 

embers into the open air. The rush of the 

river continues. The snapping campfire 

amplifies. I breathe in…and out. And then 

I remember—I’m lying alone, in a small 

cedar hut. 

To say I was alone, however, is not 

truly accurate. Below me swarmed 

a colony of over 200,000 honeybees, 

working diligently to tend to their 

queen and hive. 

After just about 20 minutes, I 

walked out of that cedar bee hut 

absolutely buzzing. 

This is the otherworldly experience 

awaiting all those who venture to the 

Capella Ranch bee huts. 

Carolyn Peterson, one of the owners 

of the family-run Capella Ranch, says 

everyone who walks into the bee huts 

seems to walk out with different, yet 

equally astounding (and perplexing) 

experiences. “A lot of people say they 

feel like they’re levitating above the 

wood,” she says. 

In my case, I found myself lost in a 

meditative state, absorbed in a deep 

calm. At about 15 minutes into the 

experience, I felt a tingling warming 

feeling crawl from my spine, down 

my arms and into my fingertips. By 

the 20-minute mark, when Carolyn 


Bees from one of 

Charlie Peterson’s 

swarms, entering their 

hive within a bee hut. 

knocked on the door to the bee hut, I 

might as well have dozed off, woken up 

and taken a couple of shots of espresso. 

I can only relate the feeling I 

encountered to that of a deep yoga 

nidra (or “deep rest”) practice, in which 

you’re rejuvenated without sleep and 

walk away from the practice feeling 

both ecstatic and deeply relaxed. 

It’s a lot to take in, but there are 

decades of science and centuries of 

history behind apitherapy—the field of 

therapeutics that bee huts fall into. 

Any practice that uses compounds 

produced by bees, such as honey, 

propolis, bee venom and royal jelly for 

the treatment and prevention of acute 

illness and disease is considered 

apitherapy. It’s used to treat 

everything from burns to multiple 

sclerosis symptoms. 

What visitors to Capella Ranch 

experience inside the bee huts is a 

niche category of apitherapy called 

hive aerosol apitherapy. The way 

Capella Ranch’s two bee 

huts from the outside. 


Charlie Peterson tending 

a colony of bees within 

one of the huts. 


Capella Ranch’s baby goats. 

Charlie Peterson, Carolyn’s husband, 

beekeeper and co-owner of Capella 

Ranch, explains it, “Hive aerosol 

apitherapy is the inhalation of the 

aerosol that comes off the beehives.” 

Hive aerosol apitherapy, in 

particular, has anecdotally helped 

calm anxiety, eliminate migraines, 

clear sinuses and allergy symptoms 

and improve symptoms of depression. 

While Charlie and Carolyn don’t claim 

or guarantee any medical benefits will 

result from time spent in their bee 

huts, from my own experience, I can 

certainly see how it could be possible. 

The bee huts at Capella Ranch 

are one of only a few in the United 

States that are available to the 

public. However, the use of bee huts 

as a therapeutic wellness practice 

has been popular in Eastern Europe 

for many years. Charlie and Carolyn 

take inspiration from countries like 

Austria and Belgium that have long 

trusted in the healing properties of 

hive aerosol apitherapy. 

When you arrive at Capella Ranch, 

you’re led to one of two cedar bee huts 

on the property. You’re greeted by 

the sound of roosters, goats, lambs 

and other farm animals that Carolyn 

cares for. The bee huts are roomy, yet 

cozy—thoughtfully decorated with 

pillows and bolsters of various shapes 

and sizes to ensure you can settle in 

however you’re most comfortable. 

They’re equipped with windows 

and cameras, too (to page Charlie and 

Carolyn if you need anything during 

your sessions) and two-tiered cedar 

benches. The tallest of which holds 

the active beehive you commune with. 

Through quarter-inch gaps in the wood 

slats, you can see bees at work behind 

a metal grate and hear their buzzing 

activity uninterrupted. “There’s a 

cavity around where the beehives are. 

So even though they’re fully screened 

off from where you’re sitting, they can 

still fly around,” says Charlie. 

And the experience strays from 

typical beekeeping practices. 

Traditional beekeeping requires 

beekeepers to interrupt the insects to 

get an up-close interaction with them. 

Opening hives causes bees to fly up 

and buzz around the beekeeper’s head, 


The bees live within 

drawers, which are stored in 

the back of the huts. 

interfering with their daily work. 

Sitting in a bee hut, on the other hand, 

allows you to get up close and personal 

with the bees in the most unintrusive 

way possible. The bees continue 

business as usual, and the humans 

can find a meditative experience in 

their droning hums. 

“I’ve heard things that I would 

never have even known they did,” says 

Charlie of the “crackling” campfire 

sound that I heard the bees making 

during my time in the bee hut, “As 

a beekeeper, I had never even heard 

that noise. I’ve asked every beekeeper 

who comes by, and nobody has ever 

heard it.” 

While it isn’t certain what the 

bees are doing to cause the strange 

crackling phenomenon, what is certain 

is that we have a lot to learn from 

spending time with the bees. 

In particular, Carolyn cites three 

major factors that patrons of the bee 

huts come to experience: A serene white 

noise, the effects of an electromagnetic 

field that the bees generate around the 

hive and highly ionic air that’s created 

inside the hut as a result. 

“People who do Reiki and who are 

very in tune with energy healing can 

feel their electromagnetic field,” says 

Carolyn. “They say it’s very psychedelic. 

It’s like a guided meditation.” 

While the Petersons can’t make 

promises about what any individual 

will gain inside the bee huts, every 

one of their 300-plus patrons seem 

to have walked away from their time 

at Capella Ranch as bee-lievers. “If 

nothing else, it’s a great opportunity 

to relax and tune yourself into nature. 

We really encourage people to turn off 

technology and just be one with the 

bees,” says Charlie. 

The bee huts at Capella Ranch are 

just one of those things that you must 

experience yourself—and anyone can 

reserve a 30-minute or one-hour time 

slot to harmonize with the bees. The 

bee huts have been open to the public 

since August 2022, and they continue 

to welcome visitors from springtime to 

early fall—just as long as the outside 

temperatures are warm enough to 

keep the bees happy and active. 

“First and foremost, we protect the 

bees,” says Carolyn. 

To reserve a hut, please visit 

capellaranch.com. B 


The Ultimate Experience 

vintage I midcentury I found I industrial I kitsch I salvaged 

21,000 SQUARE FEET OF SHOPPING 

Antiques • Collectibles • Furniture 

Home Accessories • Jewelry • Clothing 

Gifts • Toys • Tools and more! 

OPEN: 

Mon.-Sat. 9am-6pm 

@frontrangemercantile 

303-776-6605 

1201 S. Sunset St. 

Longmont, CO 


dining out | in the kitchen | libations | bbq roundup | restaurant guide 

Local 

Cuisine 

Seasonal ingredients 

flourish at 

24 Carrot Bistro 

PHOTO TIM ROMANO 


dining out 


New American cuisine celebrates local farms 

and seasonal foods 

578 Briggs St. 

Erie, CO 

303-828-1392 

24carrotbistro.com 

By RAY LINVILLE » Photos TIM ROMANO 

LOCATED IN DOWNTOWN 

Erie, 24 Carrot Bistro has 

a simple approach to food: 

farm-to-table, fresh, seasonal 

and local. Co-owners Kevin Kidd, 

executive chef, and Bianca Retzloff, 

general manager, are passionate about 

sourcing fresh, seasonal ingredients 

from local farms throughout Colorado. 

Retzloff, who grew up on a 10-acre 

organic family farm, shares Kidd’s 

commitment for serving food of the 

highest quality. Their New American 

cuisine has a strong emphasis on 

ingredients that showcase area family 

farms. “We bring in produce from local 

farms as they come in season,” says Kidd. 

The owners, who worked together at 

leading restaurants in Colorado since 

2008 before opening 24 Carrot Bistro in 

2015, have long-standing relationships 

with many local sources such as Croft 

Family Farm in Kersey, which is known 

for fresh produce. 

Small plates, entrees and even the 

kids menu feature meat from Buckner 

Family Farm in Longmont where all 

animals graze on natural grasses. 

Even in landlocked Colorado, 24 

Carrot Bistro also specializes in fresh 

seafood. Taking advantage of his roots 

in Cape Cod, Massachusetts, where 

he began his culinary journey at age 

14, Kidd has extensive relationships 

with New England providers to obtain 

calamari and other fresh seafood. 

He is also currently featuring wild 

caught Alaskan halibut and salmon. 

They are shipped and picked up from 

the airport within hours of being 

caught. “It’s literally just 48 to 72 

hours after they’ve been taken out of 

the water. The seafood on the menu is 

Roasted barramundi 

with snap pea salad and 

artichoke and potato hash. 

always changing and rotates depending 

on the season,” Kidd says. 

“I also do a lot of creative dishes with 

duck. Duck confit and pan-seared duck 

breast are always on the menu,” he adds. 

Delectable desserts are brought to 

life by Louis Thomas, the phenomenal 

pastry chef. The 24 Carrot Cake, so 

appropriately named, is the signature 

sweet. “The recipe hasn’t changed since 

the restaurant opened,” says Retzloff. 

Flavored cheesecakes, such as the 

lemon blackberry, are also Thomas’ 

specialties. Mini Bites, which change 

daily, are smaller desserts. “They are 

half the price, and they are so creative,” 

she adds. 

In the dining room, the 25-foot antique 

bar serves up an impressive selection of 

classic cocktails, local spirits and craft 

beers on tap. “It’s our centerpiece, a 

talking piece that definitely lends to the 

ambiance,” says Retzloff. 

The talent behind the bar is amazing. 

“Our team has combined over 40 years 

of bartending experience. They are 

really professionals who are proud of 

their skill and craft. They make a lot 

of their own cocktail ingredients in 

house,” she adds. 

The godfather of the bartending 

team is D.J. Reimer, a local legend 

whose frustration with artificial 

cocktail items inspired him to 

handcraft his own special flavors with 

organic and natural ingredients. In 

addition to being prominently featured 

at 24 Carrot Bistro, they are also sold 

through Reimer’s business, Grove 

Street Alchemy. 

Much of the charm of 24 Carrot Bistro 

draws from being in a building over 120 


24 Carrot cake 

with cardamom 

cream cheese icing, 

coconut coulis, 

orange supreme, 

pecan, toasted 

coconut flake and 

fried basil. 

years old — “one of the oldest in historic 

downtown Erie. It’s always been a 

gathering place for the community and 

town,” Retzloff says. 

Historic exposed brick and hardwood 

floors create a warm and inviting space 

where every seat feels like the best seat 

in the house. Its legacy as being a place 

for the community to gather for good 

time and excellent drinks led to a menu 

innovation known as the Speakeasy. 

Once a month, Kidd plans a four-course 

meal around a novel theme that is 

capped by desserts specially prepared 

by Thomas. 

In June, the Speakeasy theme was 

California Cuisine, and in July, it 

was Bourbon Country. For August, 

the menu has been planned with a 

Key West theme with special seafood 

creations by Kidd. 

“The Speakeasy is a product of 

the coronavirus era. Our customers 

couldn’t have their regular seats at the 

bar, and they missed their interactions 

with our bartenders. We really create a 

fun atmosphere by even blackening out 

the windows much like what happened 

during Prohibition,” says Retzloff. 

In 1932, Colorado endorsed the repeal 

of Prohibition by an overwhelming 67 

percent of the vote. Other states slowly 

came on board, and finally the 21st 

Amendment that ended Prohibition 

was approved on December 5, 1933. 

This day continues to be celebrated 

each year by 24 Carrot Bistro with a 

“Prohibition Ends At Last!” party. As 

the restaurant’s team teases, “Tighten 

those suspenders, fasten those hair 

ornaments and get ready to eat and 

drink the night away. Flappers and 

mobsters welcome.” 

Another way to try 24 Carrot Bistro’s 

delicious creations is on Thursdays 

from 5 to 8pm until mid-September by 

visiting the Erie Farmers Market on 

Briggs Street. Wander by 24 Carrot 

Bistro, pick up a special libation such as 

Bourbon Peach Lemonade and enjoy it 

as you stroll the entertainment district. 

In addition to dining inside, now is an 

excellent season to enjoy outside dining 

at 24 Carrot Bistro with the streetside 

seating on Briggs Street. “While we 

usually are limited to 55 seats in the 

winter, we have space for up to almost 

100 in the summer,” says Retzloff. 

Also enjoy dining outside on the back 

patio, called the Garden, where herbs, 

flowers and other plants are lovingly 

cared for by “Mama T,” the nickname 

for Retzloff’s mother, a master gardener 

who continues to grow vegetables and 

other crops on the family farm. 

With a broad menu of chef-inspired 

appetizers, small plates and entrees 

served in a refined, casual atmosphere, 

24 Carrot Bistro is the perfect place to 

meet a friend for lunch, go for an afterwork 

cocktail or bring the whole family 

for dinner. B 


The Chef’s Cookbook 

Elevate your plant-based cooking skills with Escoffier 

Compiled by MARA WELTY 

STEP INTO A WORLD WHERE CULINARY EXCELLENCE MERGES WITH TIMELESS 

traditions, where the aroma of delectable creations fills the air and where the spirit of a legendary 

chef lives on. Enter the Auguste Escoffier School of Culinary Arts, where the legacy of the King of 

Chefs and Chef of Kings, Auguste Escoffier, is celebrated and carried forward. 

With a passion for sustainability and a commitment to modern culinary techniques, the school 

offers students an immersive training experience through a well-balanced, hands-on curriculum 

and expert guidance from over 130 esteemed chef educators. Students learn not only the art of 

cooking but also the importance of camaraderie, critical thinking and effective communication. 

As the largest culinary school brand in the nation—with its very own campus nestled in Boulder, 

led by educator-chef-president Kirk Bachmann—the Auguste Escoffier School of Culinary Arts 

continues to expand its horizons with innovative programs focusing on holistic and plant-based 

cuisines—seven of which they graciously share below. 

It’s no wonder they continue to leave an indelible mark on the culinary landscape. 


HANDMADE SPINACH PASTA WITH 

LEEKS & WILD MUSHROOMS 

Recipe provided by Escoffier Culinary Education Specialist Frank Vollkommer, CMPC, M.Ed. 

PHOTOS AUGUSTE ESCOFFIER SCHOOL 

SPINACH PASTA 

Serves: 4 to 6 

1 1/2 cup type 00 flour 

1/3 cup semolina flour 

3 ounces spinach puree 

3 ounces water 

1 teaspoon salt 

1 tablespoon olive oil 

1. To make the spinach puree, quickly blanch fresh 

spinach leaves in a small amount of boiling water and 

immediately drain. Press out the excess water and reserve 

it for adjusting the consistency of the puree. Process 

the blanched spinach until smooth using a blender or 

food processor, adding back just enough of the reserved 

blanching liquid to create a smooth puree consistency. 

Allow the spinach puree to cool. 

2. To mix the pasta dough, add the flour, semolina and 

salt to a large mixing bowl. Make a well in the center 

of the flour mixture and add the spinach puree and oil. 

Begin mixing, pulling the flour into the center to form 

a shaggy dough. Add only enough water to make a firm, 

cohesive dough. *Note: It is better for the dough to be a 

little dry for easier handling, rolling and cutting using 

the pasta machine. 

3. Knead the dough on a lightly floured surface for 6–8 

minutes or until a smooth, elastic consistency is achieved. 

Wrap the dough in plastic and refrigerate for a minimum 

of 2 hours to relax the gluten. 

4. Cut the pasta into small rectangles and press flat 

to fit through the widest setting on the pasta roller. 

Alternatively, a rolling pin may be used. Feed the pasta 

dough through the machine several times to a thickness 

of 1–2mm using flour only if the pasta is sticking to the 

machine or table. Allow the sheets to dry on each side for 

10–15 minutes to help prevent the dough from sticking 

when the noodles are cut. 

5. Pass the sheets of pasta through the noodle-cutting 

attachment to the desired width. Dust the noodles lightly 

with semolina to prevent them from sticking together. At 

this point, the cut noodles may be hung to dry or coiled 

into small nests equal to one portion. The pasta may be 

cooked immediately, dried, refrigerated or frozen fresh 

for use at a later time. 

6. To cook the pasta, bring a large pot of salted water to a 

rolling boil. Drop the pasta into the boiling water and 

cook for 2–3 minutes or until al dente. Fresh pasta cooks 

very quickly, so be sure to have everything else ready 

before boiling the noodles. 

WILD MUSHROOM & LEEK SAUCE WITH 

CASHEW CREAM 

Serves: 4 to 6 

3 ounces julienne leeks (about 1 stalk, washed) 

4 ounces wild mushrooms (crimini, shitake, oyster, enoki) 

2 ounces fresh spinach leaves 

3 ea garlic cloves (finely chopped) 

12 ounces cashew cream (see instructions) 

1 ounce toasted cashews 

Parsley to taste 

Sage to taste 

Salt to taste 

Pepper to taste 

Extra virgin olive oil 

1. To make the cashew cream, soak 6 ounces of raw cashews 

in approximately 8 ounces of warm water, or enough to 

cover them completely. Allow the cashews to soften for 

a minimum of 4 hours or overnight. Using a high-speed 

blender or food processor, puree the cashews and water 

until completely smooth. Adjust the consistency to that 

of heavy cream using additional water. Reserve the 

cashew cream. 

2. Sear the mushrooms on medium heat to remove water 

and develop a golden-brown color. Remove the mushrooms 

from the pan and reserve. 

3. Sweat the leeks and garlic in olive oil until translucent 

and aromatic. Add the cashew cream and the seared 

mushrooms. *Pro tip: Reserve a few mushrooms to use as 

garnish. Season with salt and pepper to taste and remove 

from the heat. 

4. Boil the spinach pasta for approximately 2 minutes in 

salted water. Remove the pasta with tongs and place 

directly into the mushroom sauce mixture. Use some 

of the hot pasta water to adjust the consistency, as the 

pasta will absorb some of the liquid. Sprinkle with fresh 

chopped parsley, sage and garnish with the toasted 

cashews and/or reserved mushrooms. Enjoy! 


much like a pancake batter. 

4. Line a large, rimmed baking sheet with parchment 

paper. Pour the quinoa batter in the middle and, using 

a spatula, spread it thinly and evenly towards the sides 

of the baking sheet. (You can shape it into a circle or a 

simple rectangular shape, whatever you prefer.) Keep it 

roughly 1/3-inch thick. 

5. Bake the quinoa flatbread for 20 to 25 minutes (no need 

to flip it) until golden brown and crisp around the edges. 

The longer you cook it, the crispier it will get, so check 

after 20 minutes. 

PEANUT SAUCE 

1/2 cup peanut butter 

1/2 cup light coconut milk 

1 tablespoon rice vinegar 

1 tablespoon coconut sugar 

1 tablespoon toasted sesame oil 

1 tablespoon tamari 

1 clove garlic, minced 

1 teaspoon ginger, minced 

1 teaspoon sriracha sauce 

1. Mix all peanut sauce ingredients in a high-speed blender 

until garlic and ginger are well blended. 

2. Refrigerate for at least an hour if a thicker sauce is 

desired. 

THAI PIE PIZZA WITH 

QUINOA CRUST 

Recipe provided by Chef McKenzie Johnson, Escoffier 

Culinary Arts/Plant-Based Culinary Arts Chef Instructor 

CHEF COMMENT: This plant-based, gluten-free Thai 

pizza has the flavors of Thai spring rolls on a crispy pizza 

crust. Two surprising recipes in one that will leave you 

coming back for more, and who doesn’t love peanut sauce?! 

Toppings to consider before or after baking: Toasted 

peanuts, shredded carrots, pineapple chunks, sliced red 

peppers, cilantro, sliced green onion, microgreens, broccoli 

mushrooms 

SIMPLE QUINOA CRUST 

1 cup white quinoa 

1 cup + 1 tablespoon hot water 

1 tablespoon onion powder 

1 pinch salt 

1. Preheat oven to 425°F. 

2. Add the quinoa and the hot water to a bowl and allow to 

soak for 15 minutes. 

3. Transfer to a powerful blender, add a pinch of salt and 

onion powder and process until a creamy batter forms, 

GARLIC GINGER TOFU 

*Substitution options: You can substitute a plant-based 

chicken here, mushrooms or chunks of cauliflower marinated 

the same way and browned in a sauté pan. 

1 teaspoon ginger, minced 

1 clove garlic, minced 

1 tablespoon tamari 

1 tablespoon toasted sesame oil 

14 ounces firm tofu 

1. Combine minced ginger and garlic with tamari and 

sesame oil. 

2. Prepare the tofu by gently pressing out the water and 

then patting it dry. 

3. Slice tofu and place in marinade. Marinate overnight for 

the most robust flavor, or, if you’re in a hurry, marinate 

for at least an hour. 

4. Cook in oil until golden brown, then flip and cook on the 

other side until golden brown. 

5. Prep desired veggies for toppings. 

PIZZA ASSEMBLY 


2. Layer peanut sauce and toppings on pre-baked quinoa 

pizza crust. 

3. Cook pizza at 450° for 10 minutes more. 

4. Drizzle more peanut sauce, if desired. 

5. Sprinkle fresh herbs on top, slice and serve. Enjoy! 


PUMPKIN SEED PATE 

WITH CORN SALSA 

Recipe provided by Escoffier Pastry Arts Chef Instructor 

John Oechsner CEPC, CCE, A.O.S., B.A. 

PUMPKIN SEED PÂTÉ 

(VEGAN, RAW, GLUTEN-FREE) 

2 cups raw pumpkin seeds, soaked in filtered water for 

20–30 minutes, then drained 

1/2 cup (packed) Italian parsley leaves 

1/2 cup (packed) arugula 

1 tablespoon garlic, minced 

1 tablespoon ginger, minced 

1 teaspoon jalapeño, minced 

1/4 cup tamari or coconut aminos, or 1 1/2 teaspoons sea salt 

1/3 cup olive oil 

1/2 cup freshly squeezed lemon juice 

1. Combine everything in a food processor and blend until 

creamy but still retains some texture. Do not blend until 

completely smooth. Adjust seasoning as needed. 

2. Pack in a container and keep in the refrigerator for up to 

2 days. 

3. Serve with Avocado-Corn Salsa as a dip or use romaine 

lettuce leaves for a raw “taco.” 

AVOCADO-CORN SALSA 

1 cup toma tomato, medium dice 

1 cup fresh corn kernels, from about 1 ear of corn 

1/3 cup red onion, small dice 

1/2 cup red bell pepper, small dice 

2–3 tablespoons cilantro, coarsely chopped 

1 teaspoon garlic, mashed to a paste 

1/2 teaspoon minced habanero or other hot chile, or to taste 

1 teaspoon sea salt 

1 tablespoon fresh lime juice, or to taste 

1 ripe avocado, diced 

1. Combine all ingredients except the avocado and adjust 

the seasonings to taste. Refrigerate for one hour. 

2. Just before plate-up, gently fold in the diced avocado. 

CREOLE MAC’ N CHEEZ 

Recipe provided by Escoffier Culinary Arts Chef Instructor 

Adele Ledet B.A. 

CHEF COMMENT: This recipe reminds me of New 

Orleans-style dishes. You can add vegan shrimp or 

andouille sausage to jazz it up. Turn it into a soul food 

dish by adding collards and BBQ cauliflower. 

1 pound rotini noodles 

2 cups unsweetened coconut milk 

1/2 cup + 4 tablespoons butter, plant-based 

1/2 cup chickpea flour 

1 red bell pepper, halved, seeded 

1 yellow onion, halved 

2 garlic cloves 

4 celery stalks 

2 bay leaves 

1 teaspoon smoked paprika 

1/2 teaspoon thyme 

3/4 tablespoon + 1 teaspoon Creole Magik spices 

1 tablespoon + 1 teaspoon onion powder 

1 tablespoon + 1 teaspoon garlic powder 

3/4 tablespoon turmeric 

14 ounces, divided, shredded American cheese or cheddar 

vegan cheese 

1. In a medium pot, add water and boil. Boil noodles until 

al dente. 

2. Strain and return to pot. Add butter and 1 teaspoon each of 

creole spices, onion and garlic powder to noodles. Set aside. 

3. Preheat oven to 375°F. Roughly chop vegetables. Set aside. 

4. In a large skillet, melt 1/2 cup butter, then add vegetables 

and cook until semi-translucent. Add bay leaves and stir. 

Add spices and stir until evenly combined. 

5. Warm milk in a small pot until warm. Do not boil. 

6. Add flour to skillet and mix in until even. Then add warm 

milk and stir until even. Add 7 ounces of cheese and stir 

until melted. Taste and adjust seasonings. 

7. Add noodles to the skillet, mix evenly, then transfer to a 

large pan. Sprinkle with the remaining 7 ounces of cheese 

and dot butter all over the cheese, about 4 tablespoons. 

8. Cover tightly with foil and bake for around 30 minutes or 

until the cheese melts. 


1. Blend together the sugar and cornstarch in a separate bowl. 

2. Place the cashew milk inside a small pot and whisk in the 

sugar blend, avoiding lumps. 

3. Cook the sugar blend and the milk until it reaches a boil 

and becomes thick. Add in the vanilla extract and strain 

if needed. 

4. Place in a bowl and cover with plastic wrap, let sit in the 

fridge until cool. 

5. Once cool, whisk until smooth and stir in the cashew 

yogurt, lemon and salt. Adjust the flavor to taste. 

ASSEMBLY 


2. Using a tart pan of choice, spray with nonstick spray. 

3. Press the shortbread crust into the pan with an even 

thickness, along the bottom and the sides. Dock the 

bottom with a fork to prevent an uneven bake. 

4. Place in the fridge/freezer to help set or to make ahead. 

5. Bake the tart for 18–20 minutes, or until the sides begin 

to golden. Let the empty tart pan cool. 

6. Fill with the finished cashew custard. 

7. Top with seasonal berries of choice. 

RUSTIC FRUIT TART 

Recipe provided by Escoffier Baking & Pastry Arts Chef 

Instructor Denise Spooner B.A., A.S., CEPC 

CHEF COMMENT: Seasonal berries or fruits become 

the star of this plant-based dessert. Using cashew yogurt 

gives the custard a slightly richer taste and feel that 

complements the flavorful berries. 

SHORTBREAD CRUST RECIPE 

50 grams organic vegan granulated sugar 

(or coconut sugar) 

100 grams plant-based butter 

175 grams all-purpose flour 

1 gram salt 

2 grams vanilla extract 

1. Cream the butter and the sugar together until light 

and fluffy. 

2. Add the vanilla extract. Once incorporated, add the dry 

ingredients until it comes together. 

3. Place in the fridge for at least one hour before using. 

CASHEW CUSTARD FILLING 

300 grams cashew milk 

50 grams organic vegan granulated sugar (or coconut sugar) 

25 grams cornstarch 


150 grams vegan cashew yogurt 

3 grams lemon zest 

1 gram salt 

PEANUT BUTTER 

CHOCOLATE CAKE 

Recipe provided by Escoffier Baking & Pastry Arts Chef 

Instructor Nicole Lourie B.S., M.A.T., A.S. 

CAKE 

180 grams gluten-free flour blend 

180 grams sugar 

2 grams salt 

28 grams cocoa powder 

6 grams baking soda 

3 grams baking powder 

100 grams oil 

18 grams vinegar 


200 grams almond milk 


2. Line a 10-inch round cake pan with parchment on the 

button, do not spray the sides with pan spray. In a bowl, 

combine the gluten-free flour, salt, cocoa powder, baking 

soda and baking powder. Sift! 

3. In a separate bowl, whisk together the sugar, vanilla and oil. 

4. Combine the almond milk and vinegar and allow to sit 

for 5 minutes. 

5. Alternate adding the dry and wet ingredients into your oil. 

6. Pour batter into your prepared pan and bake for 25–30 

minutes or until the cake pulls away from the sides of the 

pan slightly and bounces back when touched. 


TIPS 

• The peanut butter frosting will get lumpy before it gets smooth. 

You haven’t done anything wrong, just let it keep going. 

• You can over-mix this frosting, and it will get soupy! 

• Frosting can be stored at room temperature in a sealed 

container for 10 days. 

• This cake can be frozen for up to a month if wrapped properly. 

• The cake can be used with regular all-purpose flour and 

does not need to be gluten-free. 

• Almond milk can be substituted for regular milk if you do 

not need the recipe to be vegan. 

• Peanut butter can be substituted with other praline 

pastes to create different nut-flavored frostings such as 

hazelnut, pecan or almond. 

FROSTING 

243 grams peanut butter 

133 grams coconut oil 


3 grams salt 

355 grams powdered sugar 

1. In a mixing bowl, fitted with a paddle attachment, 

combine the peanut butter, coconut oil, salt and vanilla. 

Mix until smooth. 

2. Sift the powdered sugar and add slowly in stages to the 

peanut butter mixture. Mix until smooth. 

GLAZE 

21 grams coconut oil 

150 grams dark chocolate 

1. Melt coconut oil in a heat-safe bowl either in the microwave 

or on a double boiler. 

2. Add the chocolate coins (or chopped chocolate) to the 

coconut oil and mix until homogeneous. 

ASSEMBLY 

1. Cut the cooled cake horizontally into three even layers. 

2. Spread an equal amount of frosting between the layers. 

Chill the cake as needed since the frosting can be soft to 

work with. 

3. Crumb-coat the cake and allow the frosting to firm up 

before the final icing. 

4. Once the final icing is completed, chill the cake for 10–15 

minutes. 

5. Allow the cake to sit on the counter on a glazing rack for 

2–5 minutes while you warm the glaze. The glaze should 

be between 85°–90°F. Pour glaze over the cake, ensuring 

the edges are coated. Use an offset spatula to remove 

excess glaze from the top of the cake in one to two motions. 

6. Allow the glaze to harden before slicing for service. 

LEMONY SUGAR SNAP 

PEA PASTA 

Recipe provided by Escoffier Culinary Arts Chef Instructor 

Maya Brown A.S., A.S. 

One 8-ounce box of Banza rotini pasta 

Extra virgin olive oil, for pasta 

1/2 pound sugar snap peas, halved 

1/2 cup parmesan cheese, grated (more, if desired) 

1/4 cup fresh herb of choice (dill, basil, and/or parsley) 

4 garlic cloves, pasted 

1–2 lemons, zested & juiced 

Salt, to taste 

Freshly ground black pepper, to taste 

1. Cook pasta from the directions on the box—Banza pasta 

cooks quickly—only a few minutes. 

2. Drain and rinse pasta under cold water to stop the 

cooking process. 

3. Drizzle the pasta with olive oil to avoid pasta from 

sticking to one another. 

4. Mix pasta and add sugar snap peas, cheese, 

herb(s), garlic and lemon zest and 

juice in a mixing bowl. 

5. Gently fold with one another. 

6. Season to taste with salt 

and fresh ground black 

pepper. 

7. Pasta can be served 

cold or warmed. 

8. It can be kept in an 

airtight container 

for a few days, but 

will be eaten up 

very quickly! B 


libations 

Epicurean 

Enchantment 

Indulging in the sensory wonders of Italian 

wine haven, Stella’s Cucina 

By CREE LAWRENCE » Photos by RYAN KOBANE 

WALKING THROUGH 

the sweeping metallic 

door marked with an “S” 

transports you to a world 

of reverie. Stella’s Cucina, founded 

this year, cultivates a warm ambiance, 

with Art Deco meets modern design. 

The oblong bar sits center stage in the 

dining area, acting as a focal point to 

bustling waiters carrying authentic 

Italian dishes. But it draws more 

than the eye—patrons cluster there, 

indulging in conversation, community 

and cuisine. 

Attention to detail is just one 

specialty of Stella’s Cucina. It starts 

with its custom napkin holders, modern 

silverware setting and royal blue table 

placemats and extends to its wine list, 

cultivated with Italian flavors in mind. 

Filippo Piccini, Stella’s Cucina’s 

executive chef who works alongside the 

restaurant’s sommeliers, explains, “Our 

wine list is 90 –95 percent Italian wines,” 

which are customized to each dish. “[If] 

you’re having a heavier, fatty meat dish 

or steak, I would recommend a heavier 

red. If you’re enjoying a seafood dish, 

a vegetarian dish or a chicken dish, I 

would recommend a lighter, brighter 

white wine. But, of course, there are 

exceptions to each wine.” 

The wine list encompasses every 

region of Italy—and its bountiful 

aromas weave playfully with the 

clinks of silverware, the hum of quiet 

conversation and, on Thursday through 

Sunday nights, the jubilant riffs of live 

music. After dinner service, libations 

and dance overpour in the dining 

room-turned-lounge. 

Stella Spanu, the woman behind 

Stella’s Cucina, spent her early years 

between New York and Rome, which 

polished her love for the finer things 

in life. “When I talk to people about 

Stella’s full sensory experience, of 

course, it’s about what you’re listening 

to, how you’re feeling, where you’re 

sitting, the food that you’re eating, but 

it’s also about the drinks you’re enjoying 

and how that complements everything 

else around you,” Spanu says. 

“One of the best things about going 

to a restaurant in Italy is that you feel 

like you’re in somebody’s home, you’re 

a part of somebody’s family and it’s 

comfortable. I wanted to bring that 

element into the restaurant. Of course, 

it is a modernized take. The ambiance 

and the environment that we create is 

something that people feel comfortable 

going to, but they can also still feel sexy 

and sophisticated and enter a more 

upscale environment without feeling 

like it’s stuffy or they must dress up to 

a certain level,” she continues. 

Spanu honors her Italian roots by 

sourcing many of her ingredients 

directly from Italy as well as local 

farms like Boulder’s Masa Farms. “I 

think that is really what Italian cuisine 

is—using the ingredients that are 

found locally and naturally sourced.” 

And, of course, you can’t forget the 

wine—a staple of Italian cuisine and 

Stella Cucina’s sensory delight. 

So, grab your favorite conversation 

partner and meander on down to 

Stella’s Cucina, located at 1123 Walnut 

St. just off Pearl Street Mall—where 

an artful symphony of flavors, sights 

and sounds harmonize to uncork an 

unrivaled flow of delicious elegance. B 



q roundup 

Ribs, hot links and pulled 

pork at Georgia Boys. 

BBQ Bliss 

Discover the finger-licking best in Boulder County 

By LINNEA COVINGTON 

SUMMER CONJURES LONG DAYS AND FESTIVE OUTDOOR ACTIVITIES. LUCKILY, 

locals don’t have to worry about slaving over a hot grill to indulge in delectable barbecue favorites—plenty 

of establishments have perfected the art of smokey barbecue themselves. This high season, leave the apron 

at home and treat yourself to the area’s tastiest spots for smoked, grilled and barbecued foods. 

Busey Brews Smokehouse & Brewery 

Nederland 

In 2019 Janice and Kyle Busey bought the restaurant Kyle 

worked at and transformed it into what it is today—an 18- 

tap brewery that also turns out really good barbecue. All the 

meats are smoked onsite, and so is the tofu, which has its own 

smoker to keep it a true vegan and vegetarian option. Pair 

a plate of slow-smoked ribs, pulled pork, brisket or smoked 

chicken wings with a pint of Tropical Stay-cation Juicy IPA, 

and call the meal a real trip to barbecue paradise. 

DJ’s Watering Hole Restaurant 

Louisville 

Back in November of 2022, three guys got together to create 

a unique restaurant that not only served homemade pulled 

pork, burnt ends, ribs, brisket and chicken wings, but also 

added an Indian twist to the food. Funny enough, none of 

the owners are actually named DJ, instead the name comes 

from the first initial of their first names, Darryl Johnson, 

Jatin Patel and Shivang Patel. The inspiration for the rich 

masala that tops the meat (optional) comes from Jatin 

Patel, who originally owned Tiffins India Cafe in Boulder. 

Not only does the barbecue have this flavorful flare, but the 

Indian influence is also found on sandwiches, in salads, 

throughout the appetizer menu and in a side of freshly made 

naan, perfect for scooping up the tender bits of meat, sauce 

and rice. 

LuLu’s BBQ 

Louisville 

Get down with some Texas-style smoking and spice rubs, 

mixed with a bit of Carolina-style vinegar sauce and the 

restaurant’s very own Lazy-H BBQ sauce, created by the 

owner’s family in Oklahoma. Owned by Kevin Herrington, 

the restaurant opened in 2011 and was built inside a 

renovated gas station. Look for rib tips, smoked sausages 

and barbecue-laden nachos, as well as the usual lineup of 

succulent pulled pork, ribs, smoked turkey and brisket. 

Visit the shop seven days a week, from noon until about 

8pm, or when they sell out. 

PHOTO GEORGIA BOYS 


PHOTOS GEORGIA BOYS & BUSY BREWS 

Georgia Boys 

Longmont 

Don’t let the name fool you, Georgia Boys isn’t a transplant, 

it was founded in Boulder by two fraternity brothers, Nick 

Reckinger and Matt Alexander, and the name comes from 

their home state. The two had started making and selling 

slow-cooked, southern-style barbecue out of their Boulder 

apartment, and it became so popular that they opened their 

first shop in 2011. The original spot since closed, but the 

team still operates three Colorado locations in Frederick, 

Greeley and Longmont. Stop in for popular items such as 

the beef brisket and burnt ends, then add on a platter of 

St. Louis-style pork ribs and smoked chicken thighs. All 

platters come with Texas toast and two sides, such as handcut 

fries, skillet cornbread, sweet potato casserole and 

baked beans. 

Wayne’s Smoke Shack 

Superior 

Wayne and Samantha Shelnutt have run this joint for almost 

10 years, and they continue to love what they make. In fact, 

Wayne personally seasons, smokes and pulls every single 

piece of meat himself, with no plans to pass the saucy gloves 

to anyone else as long as he is in charge. While Wayne flavors 

the Texas-style brisket, St. Louis ribs, smoked turkey and 

candied pork belly, Samantha cuts the meat on the block, 

making it a true mom-and-pop operation. Another way the 

operation stands out comes through its dedication to using the 

highest quality hormone- and antibiotic-free meat. The only 

catch comes in timing—while open year-round, customers 

can only get the barbecue on Fridays and Saturdays from 

11am to 3pm, or until they sell out. However, there’s also 

a grab-and-go market where packs of the couple’s frozen 

barbecue meats can be purchased to take home. 

West End Tavern 

Boulder 

For over three decades, this institution has served 

Boulderites good beer and even better food. Today, it’s 

owned by the restaurant group Big Red F, and that’s about 

all that’s changed. Enjoy not only standard pub fare but 

goods from the smoker, too, like pulled pork with Carolina 

(top left) Family sampler at Georgia Boys. (top right) Sampler at 

Busey Brews Smokehouse & Brewery. (bottom right) Beer flight 

at Busey Brews Smokehouse & Brewery. 

gold barbecue sauce, burnt ends, hot links and St. Louisstyle 

ribs. Order a platter there or take your barbecue by the 

pound, there is no wrong answer. 

Smokin’ Daves BBQ & Brew 

Longmont 

The first Smokin’ Daves BBQ & Brew opened in Estes 

Park in 2007, and now owners David and Cat Oehlman 

have four Colorado locations, Longmont being one of them. 

All the food and sauces are made from scratch, including 

the flavorful rubs on the meat. Go in for the barbecue and 

stay for a plate of southern-style catfish, smoked meatloaf, 

award-winning chili, sandwiches and more. Don’t skip out 

on the bison ribs, jalapeño hushpuppies or Carolina pulled 

pork, either. Although anything picked up from this friendly 

spot is worth indulging in. 


KT’s BBQ 

Boulder 

Taking the first initials of their first names, Kirk and Tricia 

Jamison opened KT’s BBQ in a little blue house in Boulder 

in January 1992. Today, they have two locations, both 

modeled after Pecos Pit BBQ in Seattle, the state where the 

Jamisons come from. The idea for KT’s was to serve mainly 

Memphis-style barbecue, and its highlights include the 

hickory-smoked pulled pork topped with a peppery vinegarbased 

sauce, dry-rubbed pork ribs, Texas-style beef brisket 

with Tricia’s secret sauce and spicy hot links. 

Oskar Blues Homemade Liquids and Solids 

Longmont 

Dale Katechis grew up in Alabama, and if you grow up in 

Alabama, said the owner of Oskar Blues Brewery, you had 

to grow up on barbecue. That’s why when he moved out to 

Colorado, he wanted to bring that southern staple along for the 

ride with his first gastronomic venture, which opened during 

an epic snowstorm in April 1996. While Oskar Blues may be 

better known for its beer nowadays, it was food that drove 

Katechis to start brewing. Now each of the four “fooderies” 

has its own smoker, which burns apple and hickory wood. Of 

course, beer is still a part of it, and while pairing a pint with 

a pile of pulled pork or smoked chicken wings showcases this, 

so do the sauces that utilize some of the beers in the recipe. 

Avery Brewing Co. 

Boulder 

Something about beer and barbecue just goes together, as 

witnessed by how many spots in Boulder County make both. 

Avery Brewing Co. is no exception, and it’s easy for diners 

(top right) Pulled pork sandwich at Oskar Blues Homemade 

Liquids and Solids. (middle right) Wings at Oskar Blues 

Homemade Liquids and Solids. (bottom images) DJ’s Watering 

Hole Restaurant. 

PHOTO OSKAR BLUES 

DJS PHOTOS LINNEA COVINGTON) 

PHOTO OSKAR BLUES 


Brisket and 

hot links at 

Georgia Boys. 

BBQ sauce at Smokin’ Daves BBQ & Brew. 

Smokin’ Daves BBQ & Brew 

PHOTOS SMOKIN’ DAVES & GEORGIA BOYS 

to indulge in a plate of house-smoked brisket or ribs with 

tomatillo barbecue sauce and a pint of Hazyish IPA or Clear 

Horizons. The food menu also features smoked brisket 

nachos, smoked salmon over salads and more. 

Kona Hawaiian BBQ 

Longmont 

What makes Hawaiian barbecue stand out is its marinade— 

it’s made with a sweet-and-tangy mixture of soy sauce, 

sugar and fresh garlic and ginger. Kona Hawaiian BBQ in 

Longmont is fairly new, opening in 2022 with a parade of 

barbecue chicken, kalua pork, kalbi short rib and Hawaiian 

barbecue beef platters taking the spotlight. It’s a casual 

spot ready for any hungry customer looking for a quick and 

satisfying meal. 

The Local 

Boulder 

While The Local itself doesn’t make barbecue, its catering 

sister Hattie’s BBQ is housed in the same building and 

provides all the goods that make this a choice spot for 

smoked meat lovers. Choose from Texas-style brisket, 

Carolina-style pork, St. Louis ribs and all the homemade 

sauces. The concepts are run by married couple Nate and 

Whitney Rajotte, who opened this casual spot in the Willow 

Springs Shopping Center in North Boulder. 

B 



Ready to Eat? 

Use our restaurant listings to find the best 

eating and drinking in Boulder County 

AMERICAN 

24 Carrot Bistro (E) 578 Briggs St, 

303-828-1392. Seasonal New American 

farm to table cuisine and craft cocktails 

in a refined, open-timbered dining room. 

Lunch Tue-Fri, dinner Tue-Sun and 

brunch Sat-Sun. 

95a Bistro & Co. (LA) 1381 Forest Park 

Cir, 303-665-3080. An eclectic eatery 

serving creative, seasonally inspired 

American cuisine, like tapas dishes, 

ruby red trout and handcrafted cocktails. 

Lunch Mon-Fri, dinner nightly, brunch 

Sat-Sun. 

740 Front (L) 740 Front St, 720-519-1972. 

A traditional American dining saloon 

with a quaint ambiance, serving beef 

and bison steaks, seafood and cocktails. 

Dinner Tue-Sat. 

1914 House (N) 121 2nd Ave, 303-834- 

9751. Cozy and sophisticated historic 

home serving scratch-made New 

American cuisine using sustainably 

grown ingredients. Opens 4pm Wed-Sun. 

Bartaco (B) 1048 Pearl St, 719-249-8226. 

Enjoy upscale street food and specialty 

cocktails in a rustic setting. An eclectic 

menu of tacos, rice bowls and more. Lunch 

and dinner daily. 

Birdhouse (E) 526 Briggs St, 303-997-9630. 

Drink Well. 

Eat Well. 

Be Well. 

Join us for house-made 

recipes and soulful 

meals with bold flavors. 

Large selection of beer, 

wine and spirits. 

DJ’s Watering Hole 

988 W Dillon Rd, Louisville 

303-604-6000 

djswaterinholerestaurant.com 

Open: Tue-Sun 11am-10pm 

Stride 

into 

4700 Pearl Street, Ste. 2A • Boulder, CO 

A ∙ Boulder, CO 80301 ∙ (720) 406-1215 (p) ∙ www.redstonemeadery.com 

(720) 406-1215 • redstonemeadery.com 


BRUNCH | SATURDAY & SUNDAY 10AM-2:30PM 

LUNCH | TUESDAY - FRIDAY 11:30AM-2:30PM 

HAPPY HOUR | TUESDAY - SUNDAY 2:30PM-5:30PM 

DINNER | TUESDAY - SUNDAY 4PM-9PM 

1011 WALNUT, BOULDER 303-998-1010 

RESERVATIONS ONLINE: 

OR BRASSERIETENTEN.COM 


A relaxed eatery serving traditional tacos 

like lemongrass pork, ramen dishes and 

rum-based cocktails. Lunch Fri-Sun, dinner 

nightly. 

Blackbelly (B) 1606 Conestoga St, 303- 

247-1000. A farmhouse-chic eatery and 

butcher shop serving local ingredients 

and pasture raised animals. Roasted beet 

salad, lamb radiatore and koji cured pork 

round out the menu. Dinner nightly. 

Black Cat Bistro (B) 1964 13th St, 

303-444-9110. An elegant bistro serving 

farm to table New American dishes that 

are sourced locally. Enjoy alfresco dining 

with beautiful gardens and mountain 

views. Dinner nightly. 

Bramble and Hare (B) 1970 13th St, 

303-444-9110. Eclectic seasonal fare 

served in a lively, warm atmosphere. 

Features a 3-course prix fixe menu and 

hand-crafted cocktails. Dinner Tue-Sat. 

Chautauqua Dining Hall (B) 900 

Baseline Rd, 303-440-3776. A tradition 

since 1898 offering Flatiron views from a 

wraparound porch, and serving farm-totable 

American bistro cuisine. Breakfast, 

lunch and dinner daily. 


Community Supper Club (LA) 206 

S Public Rd, 720-890-3793. A casual 

neighborhood eatery featuring eclectic 

fare like housemade pastas, slow-roasted 

birria, sandwiches, craft beers and house 

cocktails. Dinner nightly, brunch Sat-Sun. 

DJ’s Watering Hole (L) 988 W Dillon 

Rd, 303-604-6000. A casual American 

cuisine eatery, serving up burgers and 

sandwiches, BBQ, tandoor dishes, 

salads and apps. Lunch and dinner 

Tue-Sun. 

Oak at Fourteenth (B) 1400 Pearl St, 

303-444-3622. A stylish neighborhood 

restaurant serving upscale New 

American cuisine and cocktails. The oakroasted 

Alaskan Halibut is a favorite. 

Dinner Mon-Sat. 

Redgarden Restaurant & Brewery 

(L) 1700 Dogwood St, 303-927-6361. A 

lively hangout offering scratch-made, 

elevated pub-style food. Braised, handsliced 

banh mi, burgers, soup, apps and 

more. Lunch and dinner daily. 

River and Woods (B) 2328 Pearl St, 

303-993-6301. Serving elevated comfort 

food in a small cottage with outdoor 

seating. Try the Southwestern poutine or 

slow braised short ribs. Dinner Tue-Sun, 

Brunch Sat-Sun. 

Salt (B) 1047 Pearl St, 303-444-7258. 

Farm-to-table American eats with a 

changing menu, served in a rustic-chic 

atmosphere. Try the gnocchi Bolognese 

or a farmhouse salad. Lunch Wed-Fri, 

dinner nightly and brunch Sat-Sun. 

Snooze, an A.M. Eatery (B) 1617 Pearl 

St, 303-225-7344. A vibrant, retro eatery 

serving creative breakfast and lunch fare, 

plus cocktails. French toast, benedicts 

and more. Open daily. 

Spruce Farm & Fish (B) 2115 13th St, 

303-442-4880. A polished eatery at the 

Hotel Boulderado, serving seasonal New 

American cuisine like sea scallop crudo 

and bison strip steak Diane. Brunch and 

dinner daily. 

Sugarbeet (LG) 101 Pratt St, 303-651- 

3330. A cozy and intimate bistro serving 

upscale, seasonal American cuisine and 

fine wines. Try the beet-cured salmon and 

the roasted pappardelle. Dinner Tue-Sat. 

Tangerine (B) 2777 Iris Ave, 303-443- 

2333; (LA) 300 S Public Rd, 303-443- 

5100; (LG) 379 Main St, 720-815-2888. 

A farm-fresh breakfast and lunch spot, 

serving innovative morning fare and 

mimosas. Open daily. 

The Kitchen Bistro (B) 1039 Pearl 

St, 303-544-5973. A stylish bistro and 

bar serving up an imaginative array 

of globally inspired shared dishes, and 

creative cocktails. Lunch Mon-Fri, dinner 

nightly and brunch Sat-Sun. 

The Melting Pot (L) 732 Main St, 303- 

666-7777. A fondue restaurant offering 

several cooking styles in heated pots and 

a variety of unique entrees, salads and 

desserts. Extensive wine list. Dinner 

nightly, lunch Sat-Sun. 

The Roost (LG) 526 Main St, 303-827- 

3380. A rustic-chic eatery and rooftop 

whiskey bar, serving New American fare 

and craft beer. Polenta bites, short rib 

tacos and more. Lunch and dinner daily. 

ASIAN 

Busaba (L) 133 S McCaslin Blvd, 303- 

665-0330; (B) 4800 Baseline Rd, 720- 

350-4927. Serving authentic Thai food 

with fresh local ingredients. Noodle 

dishes, curries and more. Lunch and 

dinner Mon-Sat. 

Boulder Dushanbee Teahouse (B) 

1770 13th St, 303-442-4993. Stunning 

ornate décor of this popular landmark 

that was shipped from Tajikistan. 

Enjoy Asian fare from an eclectic menu

Kanpai! 

With warmer weather in full 

swing and stampedes filling 

the streets, our four patios are 

the perfect place to savor the 

last days of summer on Pearl 

If you prefer the great indoors: 

take a seat at one of our lively 

bars, feast alongside the 

jellyfish or sink into a lounge. 

Sushi picnic more your style? 

All your favorites are available 

for curbside pickup too. 

No matter how you choose 

to dine, you wont want to 

miss our seasonal catches, 

delicious cocktails and 

latest rare whiskies! 

RESERVATIONS & 

CARRYOUT 

+1 303 938 0330 

BoulderJapango.com 

HOURS & LOCATION 

11am - 10pm Sun - Thur 

11am - 11pm Fri & Sat 

1136 Pearl St. Boulder, CO 

JapangoRestaurant 

JapangoBoulder 


and extensive selection of teas. Lunch, 

teatime and dinner daily. 

Chez Thuy (B) 2655 28th St, 303-442-1700. 

A casual Asian eatery serving Vietnamese 

fare like Pho noodle soup, hot pots and stirfry. 

Lunch and dinner Wed-Mon. 

Dragonfly Noodle (B) 2014 10th St, 

720-580-1100. Modern Asian dishes 

from the Pacific Rim, serving housemade 

ramen, bao, pho and creative cocktails. 

Lunch and dinner daily. 

Hana Japanese Bistro (L) 1148 W 

Dillon Rd, 720-328-8826. Traditional 

Japanese dishes in an intimate setting. 

Sushi, sashimi, tempura, teriyaki, 

noodles and more. Generous portions. 

Dinner nightly. 

Hapa Sushi Grill & Sake Bar (B) 1117 

Pearl St, 303-473-4730. A modern sushi 

eatery with a creative blend of Japanese 

and Hawaiian fare and uniquely named 

rolls. Lunch and dinner daily. 

Izakaya Amu (B) 1221 Spruce St, 

303-440-0807. A tiny Japanese pub 

specializing in small plates that 

accompany sake. Try the grilled mackerel 

or fried squid legs. Dinner nightly. 

FRESH 

SMOKED MEAT 

70 E 1st Street 

Nederland, CO 


Japango (B) 1136 Pearl St, 303-938-0330. 

Inventive Japanese tapas, sushi and sashimi, 

served in a lively, modern atmosphere with 

daily happy hour. Lunch and dinner daily. 

Little Tibet (B) 4479 N Broadway, 

720-459-8336. Authentic Tibetan and 

Indian food like hand-pulled noodles and 

fried patties stuffed with beef and onion. 


Misaki (S) 402 Marshall Rd, 720-277-8600. 

A Japanese eatery known for great sushi 

and sashimi, along with specialties like 

ramen, tempura and kushiyaki skewers. 


Osaka’s (B) 2460 Canyon Blvd, 

720-398-9115. A stylish Japanese 

restaurant with dining room and patio 

seating. Sushi, ramen, tempura and 

okonomiyaki. Dinner Thur-Mon. 

Zoe Ma Ma (B) 2010 10th St, 303-545-6262. 

Freshly prepared Chinese signature dishes 

and delicious home cooking. Homemade 

noodles, dim sum and daily specials. Lunch 


BAKERY 

Boulder Baked (B) 5290 Arapahoe Ave, 

303-444-4999. Serving a wide selection 

HOUSE 

BREWED BEER 

Order Online at 

BuseyBrews.com 

Voted 

Best Craft 

Brewery 

Best of Boulder 2023 

Write-In Vote 

of baked goods like cupcakes, cookies, 

grilled sandwiches and soup. Open daily. 

Lucky’s Bakehouse (B) 3990 Broadway, 

720-596-4905. An artisan bakery featuring 

breakfast pastries and desserts and localroasted 

coffee. Open daily at 7am. 

Moxie Bread Co (L) 641 Main St, 

720-420-9616. An heirloom bakery and 

mill, featuring morning pastries, coffee, 

rustic breads and lunchtime eats. Open 

daily at 7am. 

BAR/ PUB/ TAVERN 

Acreage (LA) 1380 Horizon Ave, 

303-227-3243. An urban cider house 

experience in a tavern setting, with farmto-table 

Basque-inspired comfort food. 

Outdoor deck and cider garden. Lunch 

and dinner Wed-Sun. 

Longs Peak Pub & Taphouse (LG) 

600 Longs Peak Ave, 303-651-7886. An 

unpretentious gathering space offering 

high quality pub fare and award-winning 

craft beer. Lunch and dinner daily. 

Mike O’Shays Ale House (LG) 512 

Main St, 303-772-0252. A neighborhood 

stalwart for over 32 years, offering 

seafood, Irish fare, steaks, burgers and 

award-winning desserts. Lunch and 

dinner daily. 

Niwot Tavern (N) 7960 Niwot Rd, 

303-652-0200. A casual American 

eatery serving classic pub fare with 

some Irish dishes and specialty 

cocktails. Lunch and dinner daily. 

The Corner Bar (B) 2115 13th St, 

303-442-4880. Located inside Hotel 

Boulderado, this bar is a favorite for 

people watching. Enjoy lunch, a lively 

happy hour or a late-night meal. Open 

daily at 11am, brunch Sat-Sun. 

The Old Mine (E) 500 Briggs St, 

303-905-0620. Housemade world-class 

hard cider, craft brews and bourbon, 

sandwiches and craft artisan pizza, 

served in a historic 1889 brick building. 

Lunch Thur-Sun, dinner Tue-Sun. 

West End Tavern (B) 926 Pearl St, 

303-444-3535. An iconic American 

tavern, serving up home-style cuisine 

like juicy burgers, tasty salads and daily 

specials. Extensive bourbon menu and 

rooftop patio. Open daily at 11:30am. 

West Side Tavern (LG) 1283 3rd Ave, 

720-526-0360. A unique gastropub in 

a restored 1915 grocery store, serving 

seasonal menus, fine wines, whiskey 

and crafted cocktails. Dinner nightly, 

Sun brunch. 

William Oliver’s Pub & Eatery (LA) 

201 N Public Rd, 720-509-9537. A casual

1710 Pearl Street | Boulder | Colorado 

303-442-1485 | leafvegetarianrestaurant.com 

a Three Leaf Concepts Restaurant 


gastropub featuring craft beer, extensive 

whiskey list and a bacon-centric menu in a 

friendly ambiance. Lunch and dinner daily. 

BARBECUE 

Lulu’s BBQ (L) 701 Main St, 720-583- 

1789. Enjoy award-winning Texas-style 

barbecue, slow smoked in Lulu’s pit. Ribs, 

brisket, pulled pork, chicken, turkey and 

sausage. Lunch and dinner daily. 

CAFÉ 

Alpine Modern Café (B) 904 College 

Ave and 1629 29th St, 303-954-0129. 

A hip café and coffeehouse with an 

elevated design, serving a variety of toast 

selections and sandwiches. Open daily. 

Boulder Social (B) 1600 38th St, 

720-716-3345. A neighborhood hangout 

with great food, craft beer and cocktails. 

Enjoy small plates, great apps like Fig 

& Apple Burrata, sandwiches and pizza. 

Lunch and dinner daily, brunch Sat-Sun. 

Organic Sandwich Company (B) 

16th & Pearl, 720-639-3986; (L) 459 S 

McCaslin Blvd, 720-598-5931. Creating 

foods with only the purest ingredients, 

this cozy café serves gourmet sandwiches 

and breakfast items, including vegetarian 

and vegan options. Open daily. 

CREOLE 

Lucile’s Creole Café (B) 2124 14th 

St, 303-442-4743. A cozy eatery serving 

Cajun-Creole breakfast and lunch. 

Benedicts, beignets, shrimp & grits, 

gumbo and more. Open daily. 

FINE DINING 

Corrida (B) 1023 Walnut St, #400, 

303-444-1333. A sophisticated Spanishinspired 

steakhouse with a rooftop patio 

overlooking the Flatirons. An excellent 

wine list, tapas and meticulously sourced 

cuts of beef. Dinner nightly, brunch Sat- 

Sun. 

Flagstaff House (B) 1138 Flagstaff Rd, 

303-442-4640. Refined New American 

cuisine and a world-renowned wine list 

with breathtaking views of the Rockies. 

Dinner Tue-Sun. 

Frasca Food and Wine (B) 1738 Pearl 

St, 303-442-6966. A James Beard Award 

winning concept, steeped in traditions 

of the Friuli-centric Northern Italian 

cuisine, warm hospitality and expertly 

selected wines. Dinner Mon-Sat. 

Greenbriar Inn (B) 8735 N Foothills 

Hwy, 303-440-7979. An elegant whitetablecloth 

eatery, tavern and private 

event space, serving inventive American 

dishes and an award-winning wine cellar. 

Dinner Wed-Sun, brunch Sun. 

Jill’s Restaurant & Bisto (B) 900 

Walnut St, 720-406-9696. An elegant 

and romantic bistro inside the St. Julien 

Hotel & Spa, offering scratch-made 

American and French cuisine using 

fresh, local ingredients. Breakfast, lunch 


Martinis Bistro (LG) 543 Terry St, 

303-651-2772. A casual, fine dining 

eatery and cocktail bar serving upscale 

American cuisine crafted from fresh 

ingredients. Opens 3pm Mon-Sat. 

FRENCH 

Brasserie Boulder (B) 1235 

Pennsylvania Ave, 303-993-8131. 

Offering delicious, classic French cuisine 

for takeout or home delivery as well as 

dining in options. Wed-Fri 3-9pm, Sat- 

Sun 11am-9pm. 

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Brasserie Ten Ten (B) 1011 Walnut St, 

303-998-1010. A popular French eatery 

with a vibrant and cozy setting. Freshly 

prepared seared yellowfin tuna, steaks, 

apps and more. Dinner Tue-Sat. 

Le French Café (B) 2525 Arapahoe Ave, 

303-284-2265. A casual French eatery 

serving breakfast, lunch and pastries. 

Indulge on sweet crepes or sandwiches 

made on baguettes or croissants. Open 

Wed-Sun. 

Mateo (B) 1837 Pearl St, 303-443-7766. 

A bustling and trendy eatery serving 

seasonal French cuisine from the 

Provence Region and small-batch French 

and Italian wine. Lunch Mon-Fri, dinner 

Mon-Sat. 

INTERNATIONAL 

Avanti F&B (B) 1401 Pearl St, 

720-343-7757. Explore your culinary 

options with six different restaurants in 

one collective space, plus two bars and a 

rooftop deck. Lunch and dinner daily. 

Café Aion (B) 1235 Pennsylvania Ave, 

303-993-8131. A Spanish and Moroccan 

inspired eatery, serving innovative tapas 

dishes like paella and brined whole roast 

chicken. Lunch and dinner Wed-Sun. 

Dagabi Tapas Bar (B) 3970 N 

Broadway, 303-786-9004. Serving up 

Spanish tapas, pasta dishes and woodfired 

pizza in a stylish neighborhood 

eatery. Dinner nightly. 

Mumtaz Mediterranean Food 

(LA) 588 US 287, 303-926-1400. A 

neighborhood restaurant offering 

traditional Mediterranean cuisine in 

a casual atmosphere. Falafels, gyros, 

kabobs, baklava and more. Lunch and 

dinner Mon-Sat. 

Piripi (E) 615 Briggs St, 720-328-0787. 

Serving up Latin and Mediterranean 

cuisine featuring 99% gluten-free menu. 

Vegetarian and vegan options. Lunch and 

dinner daily. 

Ras Kassa’s Ethiopian (LA) 802 

S Public Rd, 303-447-2919. A longstanding 

destination serving spiced 

Ethiopian dishes like Rocky Mountain 

red trout, steak tartare and more. 

Opens 3pm Tue-Sun. 

Rincon Argentino (B) 2525 Arapahoe 

Ave, 303-442-4133. Authentic Argentinean 

dishes like hand-crafted empanadas or 

milanesa sandwiches using fresh, local 

ingredients. Lunch and dinner Mon-Sat. 

Rosetta Hall (B) 1109 Walnut St. Chic 

space offering American and International 

cuisine with eight restaurants and two 

bars under one roof. Hang out in the main 

dining room, front patio or rooftop. Lunch 


Tandoori Grill (B) 619 S Broadway, 

303-543-7339. Authentic Indian dishes 

with a modern touch for the western 

palate. Traditional curry classics and 

favorites like tamarind duck and ribeye 

steak. Dinner Tue-Sun. 

ITALIAN 

Bacco Trattoria (B) 1200 Yarmouth 

Ave, 303-442-3899. Authentic Italian 

cuisine in a stylish, relaxed setting. 

Specialty cheese, pizza and traditional 

dishes like Cioppino and Saltimbocca. 

Dinner Mon-Sat. 

Basta (B) 3601 Arapahoe Ave, 

303-997-8775. Acclaimed Italian eatery 

known for wood-fired pizza and apps like 

oysters and chicken liver mousse. Dinner 

Mon-Sat. 

Carelli’s of Boulder (B) 645 30th St, 

303-938-9300. Authentic Italian cuisine 

served in a contemporary setting with 

a large fireplace and outdoor patio. 

Traditional dishes and extensive wine 

list. Dinner Mon-Sat. 

Cimmini’s (N) 300 2nd Ave, 303-834- 

9522. A family-owned eatery, serving 

scratch-made authentic Italian cuisine, 

delicious desserts and crafted cocktails. 

Breakfast Sat-Sun, lunch Wed-Fri and 

dinner Wed-Sun. 

Parma Trattoria & Mozzarella Bar 

(L) 1132 W Dillon Rd, 303-284-2741. An 

authentic Italian eatery serving scratchmade 

dishes, pastas and pizza. The 

mozzarella bar offers a variety of fresh 

cheeses. Dinner nightly, lunch Mon-Sat. 

Pasta Jay’s (B) 1001 Pearl St, 303-444- 

5800. A low-key Italian eatery serving 

pasta dishes made from family recipes, 

thin-crust pizza, ravioli and more. 


Stella’s Cucina (B) 1123 Walnut St, 303- 

943-1000. Authentic old-world Italian 

cuisine in a contemporary setting. Housemade 

pastas, veal, seabass and extensive 

wine list. Dinner Wed-Sun. 

Via Toscana (L) 356 McCaslin Blvd, 

303-604-6960. Serving regional Tuscan 

trattoria dishes from family recipes using 

farm fresh ingredients. Extensive wine 

and craft beer selections. Dinner Tue-Sat. 

Zucca (L) 808 Main St, 303-666-6499. 

Serving a broad range of Italian cuisine, 

explore the rich flavors in a cozy, relaxed 

atmosphere. Wine list from all regions of 

Italy. Dinner Tue-Sun. 

MEXICAN 

Efrain’s Mexican Restaurant (B) 

1630 63rd St, 303-440-4045; (LA) 101 

E Cleveland St, 303-666-7544. Classic 

homestyle Mexican cuisine like green 

chili, enchiladas, burritos and choose 

from 17 different margaritas. Lunch and 

dinner Tue-Sat. 

Rio Grande Mexican (B) 1101 Walnut 

St, 303-444-3690. Serving up delicious 

Tex Mex and legendary margaritas in 

a lively atmosphere. Great views of the 

Flatirons from rooftop patio. Lunch and 

dinner daily. 

Santo (B) 1265 Alpine Ave, 

303-442-6100. Discover Northern New 

Mexican cuisine in a warm and rustic 

eatery serving stacked enchiladas, bluecorn 

tostadas, tacos and more. Breakfast, 

lunch and dinner daily. 

Teocalli Cocina (LA) 103 N Public 

Rd, 303-284-6597. A lively Mexican 

restaurant serving 100% gluten-free 

dishes in a modern space. Tacos, seared 

ahi tuna, enchiladas, pozole verde and 

more. Lunch and dinner daily. 

SEAFOOD & STEAKS 

Boulder Cork (B) 3295 30th St, 

303-443-9505. A warm and intimate 

setting, serving locally sourced American 

cuisine like prime rib, rainbow trout and 

teriyaki sirloin. Extensive wine list. 


Jax Fish House & Oyster Bar (B) 

928 Pearl St, 303-444-1811. An upscale 

seafood restaurant serving gourmet 

dishes and creative cocktails. Try the 

chargrilled oysters and sesame crusted 

yellowfin tuna. Lunch and dinner daily. 

Steakhouse No. 316 (B) 1922 13th St, 

720-729-1922. A boutique steakhouse 

serving up prime steaks in cast-iron 

skillets, delicious apps like lamb 

carpaccio, seafood and more. Dinner 

Wed-Sun. 

TAKE-HOME MEALS 

Cultivate Kitchen Co. (L) 640 Main 

St, 303-997-8220. Healthy chef-prepared 

meals for pick-up via preorder to fuel 

your busy lifestyle. Local fresh cuisine. 

Open daily. 

VEGETARIAN / VEGAN 

Leaf Vegetarian (B) 1710 Pearl St, 

303-442-1485. Farm-to-table vegetarian 

and vegan cuisine, using fresh, local 

ingredients to craft exceptional dishes. 

Lunch Tue-Fri, dinner Tue-Sun and 

brunch Sat-Sun. 


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REAL ESTATE FORUM | Special Advertising Feature 

640 College Avenue 

Boulder | $3,100,000 

4 bed, 3.5 bath dreamy, modern and 

traditional home awaits you. 

Ann Cooper 

303.517.0447 

anncooper@comcast.net 

S. St. Vrain Drive 

Lyons | $555,000 

64 acres of sheer beauty. 

MLS #968215 

Ann Cooper 

303.517.0447 

anncooper@comcast.net 

11546 Eagle Springs Trail 

Longmont | $6,500,000 

A modern masterpiece set on 11.82 acres 

awaits in Boulder County: an enduring 

sanctuary of stone and sun-filled 

windows with stunning views, flowing 

floorplan, elevated design and luxe 

finishes. The included adjoining lot offers 

unlimited possibilities for a separate 

residence or guesthouse, pool + pool 

house, equestrian center and more. 

MLS #980502 

Jennifer Fly 

303.506.0253 

jfly@milehimodern.com 

0 Bluff Street 

Boulder | $1,500,000 

7,252 sq. ft. lot tucked away in the 

Whittier neighborhood under a canopy 

of mature trees. Build your dream home 

on Sunset Hill, on a quiet, dead-end 

street and take in the views of downtown 

Boulder and the Flatirons. 

MLS #974373 

Patrick Westfall 

303.579.0469 

patrick.westfall@milehimodern.com 

3054 11th Street 

Boulder | $975,000 

This sweet cottage sits back from 11th St 

in the popular Newlands neighborhood. 

Quietly situated just a few blocks from 

NOBO park, Ideal Market, bus, schools, 

NOBO Rec. Center, coffee shops and Mt 

Sanitas hiking trails and the famous Pearl 

Street Mall. Hardwood floors throughout 

this sunny bungalow. New furnace and 

A/C. Views of the foothills! Detached 

single car garage. Washer and dryer 

included! Enjoy as it is, or update and 

expand. MLS #980877 

Eric Jacobson 

303.437.0221 

eric.jacobson@compass.com 

6028 Flagstaff Road 

Boulder | $1,625,000 

TAKE IN THE VIEWS of the Continental 

Divide in this 3 story Foothills Chalet! 

This custom home with Skylights and 

Decks galore is Architecturally Designed 

to Bring the Outdoors in. Stroll on over 

6 level acres, just steps to Walker Ranch 

with 6,000 acres of trails and open space. 

Barb Passalacqua 

BarbP@boulderco.com 

303-931-6673 


REAL ESTATE FORUM | Special Advertising Feature 

911 High Mountain Drive 

Boulder | $1,998,500 

Spectacular Mountain Views! Custombuilt 

home on 2 acres! Expansive space 

with fireplace that leads to covered patio. 

Gourmet kitchen with walnut cabinets, 

quartz counters, and a double oven. Main 

floor owner’s suite with luxury bath. 

Rec Room with a wet bar that opens to 

a rooftop deck with panoramic views! 

MLS# 977378 

Janet Borchert 

303.263.3215 

www.911.wkre.com 

3093 Ouray Street 

Boulder | $1,339,000 

Welcome to the epitome of luxury living 

in Northfield Commons! This stunning 3B 

/ 3B townhome offers an unparalleled 

living experience with exquisite features 

and amenities. The primary suite is a true 

oasis with vaulted ceilings, balcony with 

mountain views! Step outside and enjoy 

the fresh air in the fenced-in side yard, 

perfect for outdoor dining or relaxing. 

MLS #983228 

Ardee Imerman 

303.946.5458 



Boulder | $4,300,000 

Every detail has been considered to 

create an ideal setting for entertaining. 

An expansive stone patio offers space to 

lounge by the fireplace, dine with friends, 

or grill in the outdoor kitchen. Inside, a 

striking limestone fireplace centers the 

living room and a gourmet kitchen with 

generous Carrera marble topped island, 

Wolf and Sub-Zero appliances and a 

butler’s pantry should please any chef. 

MLS #983330 

Liz Benson 

303.589.8957 


4528 Sprucedale Place 

Boulder | $1,895,000 

Semi-custom, move-in ready w/Flatiron 

Views! This light and bright home has an 

updated chef’s kitchen, walk-in pantry, 

main floor office + 3rd floor studio w/ 

deck, hot tub and fireplace. Primary suite 

along w/3 other beds upstairs, full bath 

& laundry. Finished basement with 5th 

bedroom, 4th bath and home theater + 

a 3-car garage! Best Value in Boulder. 

MLS#980587 

445 Laramie Boulevard 

Boulder | $1,280,000 

Stylish easy living in this lock and leave 

West Boulder townhouse. Steps to 

hiking and parks. Filled with sunlight 

and fresh contemporary finishes. Three 

bedrooms, four baths, attached two car 

garage. Welcoming front porch and three 

balconies. Impeccably maintained, move 

right in! 

MLS#982758 


Boulder | $2,685,000 

Hidden down a private drive, magical 

setting. Traditional two story filled with 

warmth and character. Wraparound 

porch. Lush landscaping, colorful 

gardens, almost half acre. 4,700 sq ft 

with six bedrooms. Chef’s kitchen. Two 

car attached plus one car detached 

garage. Coveted location! 

MLS# 981174 

Michelle Trudgeon 

720.272.9547 


John Hoeffler 

720.564.6014 


John Hoeffler 

720.564.6014 



Early risers can combine 

a history tour of the city 

and their morning jog 

with ArcheoRunning. 

Unveiling Rome's 

Hidden Treasures 

From Michelangelo's bridges to culinary delights, 

uncover some of Rome's best-kept secrets courtesy 

of the Sofitel Villa Borghese Hotel 

AS THE HEAD CONCIERGE 

at Rome’s Sofitel Villa 

Borghese Hotel and the 

president of Les Clefs d’Or, Rome, 

Agostino Sità spends most of his 

days helping guests fall in love with 

his home city. And while he loves 

when guests report back how taken 

they were with the Colosseum, the 

Sistine Chapel or Trevi Fountain, his 

real joy comes from sharing some of 

Rome’s lesser-known experiences: the 

By KATIE MCELVEEN 

tiny restaurants, decades-old shops 

and hidden artworks that only locals 

know about. 

Sità’s suggestions go beyond a map. 

As repeat guests requested his help 

building a less touristy itinerary, Sità 

asked his contacts across the city to 

come up with ways for guests to gain 

an insider’s look at the city. 

“Curating a program of unforgettable 

experiences at Sofitel Rome Villa 

Borghese is a passion of mine, as I 

believe true luxury lies not only in 

lavish amenities but in revealing 

Rome’s hidden beauty to our discerning 

guests,” he explains. “Through my 

work, I have had the privilege of getting 

to know exceptional experts in various 

fields from culinary to art, fashion and 

more, all of whom hold the keys to the 

city’s best-kept secrets. Their profound 

knowledge and genuine love for 

Rome have allowed me to trust their 

expertise implicitly, enabling me to 

create a collection of local experiences 

that showcase the soul and essence of 

this remarkable city.” 

One of those experiences is with 

ArcheoRunning, which combines 

owner Isabella Calidonna’s two 

passions: running and art history. 

Today, she’s led me to Via Giula, 

a lovely but quiet and seemingly 

unremarkable street a few blocks 

from the bustling Campo de’ Fiori. 

On one side of the street, beautifully 

dressed locals stand outside a coffee 

bar sipping their morning espresso 

from tiny porcelain cups; on the other, 

Isabella is directing our attention 

toward a bridge arching across the 


oadway, connecting two buildings. 

“Michelangelo designed that bridge,” 

she explains. “The Farnese family 

wanted to be able to travel more easily 

between their two villas.” 

That was just the beginning. As we 

wove our way through the labyrinth 

that is Rome, Isabella, who is an 

art historian, certified Rome guide 

and running coach with the Italian 

Olympic Committee, pointed out places 

where Michelangelo had lived and 

worked. Along the way, she pointed 

out tiny bits of art that I never would 

have noticed had I been on my own. 

The hotel offers a tour that immerses 

guests into the brief, intense life of the 

17th-century painter Caravaggio; for 

those who prefer a more modern era, 

the hotel works with an art historian 

who specializes in 19th-century art 

and architecture. 

Not all of the hotel’s experiences are 

history based. There are also shopping 

experiences at some of the city’s most 

elegant tailors, shoemakers and ateliers 

with fashion influencers, yoga classes 

within private gardens and villas, 

horseback riding, a guided photo tour 

and more. 

Of course, this being Italy, 

Sità included several food-based 

experiences, including a blind wine 

tasting, a gelato tour, market visits 

and a street food tour with local 

influencer Lauren Caramico, who 

owns Davvero Rome. 

Our marathon of food began at 

Roscioli, where we crunched into 

square, airy slabs of Roman pizza 

heaped with ham and dribbles of cheese 

as Lauren explained the difference 

between Roman pizza and pizza from 

Naples. Next, we skipped the line 

outside Dar Filettaro a Santa Barbara, 

which serves golden fingers of fried 

bacala, or salted cod, to guests sitting 

at mismatched wooden tables drinking 

dry white wine out of juice glasses. 

Hot, steaming and shatteringly crisp, 

the bacala was difficult to stop eating. 

Before long, we were deep in 

Trastevere, the former workingclass 

neighborhood where centuriesold 

churches and markets share the 

streets with hip restaurants and bars. 

Our destination was Il Trapizzino, 

Some of the best gelato 

shops in Rome are located 

near the Pantheon. 

At Settima, the 

hotel’s rooftop 

restaurant, cacio 

e pepe—Rome’s 

sublime version 

of pasta and 

cheese—comes 

with a view of 

the city. 

Located within the Sofitel Rome 

Villa Borghese Hotel, Settimo 

looks out over the city. 

where owners Stefano Callegari 

and Paul Pansera have created the 

Trapizzino, a cone-shaped pizza filled 

with traditional Italian dishes such 

as chicken cacciatore, meatballs and 

sauce and even eggplant parmesan. 

Easy to eat on the go, the Trapizzinos 

were creamy and satisfying, full of 

flavor but not greasy or wet. Even 

better, the wine list, which is studded 

with unexpected varietals and flavors, 

transformed course number three 

of our traveling dinner into a full-on 

culinary experience. Throughout it 

all, Lauren, whose relationships with 

owners and servers at every stop 

meant no waiting for tables and the 

chance to taste a multitude of dishes, 

shared neighborhood lore, offered 

ideas for future meals and, at the end 

of the evening, took us to a lively bar 

for after-dinner spritzes. 

Though it’s located just a few blocks 

from some of Rome’s most popular 

sites, Sofitel Rome Villa Borghese 

Hotel itself is a quiet oasis where 

it was easy to recharge. Rooms are 

breezy and bright and have windows 

that look out over Villa Borghese’s 

100 acres of gardens, meadows and 

pathways; each morning I enjoyed 

my morning coffee (which arrived 

with a few lovely cookies) at a small 

table positioned to catch the lemonscented 

breeze. The hotel’s restaurant, 

Settimo, has an elegant rooftop lounge 

that offers views of St. Peter’s. The 78- 

room hotel is situated within a 19thcentury 

palazzo; it was fully renovated 

in 2019 by renowned French architect 

Jean-Philipe Nuel. 

All in all, the specially curated 

experience was a collection of 

unforgettable, hidden gems that 

revealed the true soul and essence of 

this remarkable city. B 


the last reflection 

you wait, list all the tasks you have 

to do that day. If one of those tasks is 

“knife sharpening,” do that first. 

DO YOU LIKE HAVING 

people over? Do you 

like serving something 

simple and light, yet 

slightly impressive? Not 

quite a meal, but more dramatic than a 

snack? Do you love making something 

just for yourself that’s special enough 

to brighten your day? If you have a 

little fresh fish and a zippered plastic 

bag, ceviche is here for you. 

I own part of a very traditional (read: 

old and in constant need of repair) 

house on the Edisto Island sound. Solo 

visits allow me to get plenty of repairs 

done and make sure it’s well stocked 

for renters. (As an aside, what do y’all 

do with spoons? One year, we started 

with 42 spoons. Six months later, there 

were three. Really, three. I understand 

losing a few, because toddlers wander 

off with things, and occasionally one 

Ceviche 

Supremely easy (and just a little bit fancy) 

By ANNE WOLFE POSTIC 

might decide to eat yogurt in the car, 

then forget to return the spoon. But 

39 spoons? What happened? But I 

digress.) When I’m alone, there’s no 

point in making an enormous pot of 

Frogmore stew, roasting an entire 

fish, or steaming and picking a dozen 

crabs. Yet the lure of fresh seafood is 

irresistible so close to the coast. Going 

out to eat solo after a day of yard work, 

counting spoons, and laundering bed 

linens might require clean clothes, 

which can be daunting. 

Ceviche to the rescue! It can serve 

one or two people, but be multiplied 

as needed. Before you get to hauling 

rugs outside and beating the dirt out 

of them, go to your favorite seafood 

vendor and get a pound (or less, or 

more) of your favorite fish. Pop it in the 

freezer for about 30 minutes, which 

makes it easier to chop evenly. While 

Here we go, easy ceviche: 

1. Chop your fish into little cubes, 

maybe about a half inch. If you prefer 

bigger or smaller cubes, fine by me. 

Do make sure they’re uniform in 

size to ensure even cooking. 

2. Add about a quarter cup thinly 

sliced green onion (or minced shallot 

or red onion) to the fish. 

3. Maybe add a little finely chopped 

red pepper, and minced jalapeño or 

a dash of cayenne, if you like it spicy. 

4. Juice a few lemons, limes, or a 

mixture, enough to make about a 

cup of juice per pound of fish. 

5. Put all the ingredients in a zippered 

bag, squeezing out as much air 

as possible before closing, so all 

ingredients are immersed in juice. 

The acidity in the citrus cures the 

fish. 

6. Put the bag in the fridge for a few 

hours and go on about your day. 

Check as many tasks as possible off 

your list. 

When you’re ready for a pat on the 

back, pour a glass of something nice 

and cold to drink. Take the ceviche out 

of the fridge and use a slotted spoon to 

put a portion in a bowl. (Ceviche will 

keep for a couple of days in the fridge, 

but you can’t put it back in once you’ve 

let it get to room temperature.) 

Add salt and pepper to taste, maybe 

a little fresh basil or cilantro, and 

drizzle with olive oil. Serve with a 

bowl of chips and enjoy. B 


THANK YOU 

BOULDER COUNTY! 

TOP DOG...AGAIN. 

2023 BEST OF BOULDER, 8 YEARS RUNNING 

SPIRITHOUNDS.COM 

©2023 Spirit Hound Distillers, Lyons, CO. All rights reserved.

BOULDER Magazine Aug-Sept 2023

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