• Walk the Culture Talk with Elephant Journal

    Willow and Waylon talk pickle biz

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  • Boulder County Home & Garden

    BOULDER COUNTY HOME & GARDEN Fermented Foods Find a Following Fermented foods are making a tasty new splash as “good-for-you-foods”–although our grandparents knew it all along. By Mary Lynn Bruny RECIPES FOR FERMENTING   Red RiceMake this recipe once, and I promise you, your family will ask for more. My daughter, Kailee, would never let a beet near her lips in any other way! IngredientsButter or olive oil, to taste 1 jar Ozuké the best pickled things Beets, Dulse & Kale 3-4 cups rice, cooked 1 teaspoon garlic (or to taste), minced Toasted sesame oil Optional: sprouts, kale, fried eggs DirectionsPut butter or olive oil in a pan over medium heat. Add one full jar Beets, Dulse & Kale. Sizzle for […read more]

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  • The Guardian UK

      Series: Road trips USA: West Previous | Next | Index   Boulder: a Rockies’ road to extreme sports, yoga and smoothies Gateway to the Rocky Mountains, the ‘republic’ of Boulder, Colorado, is also a bastion of liberal, exercise-crazy freaks Boulder and the scenic regions around it are ideal for extreme sports. Photograph: Soubrette/Getty The Republic of Boulder, as Boulder, Colorado, is fondly known, is a town of almost 100,000 people nestled up against the red sides of the Flatirons in the Front Range of the Rocky Mountains. The “Republic” has a reputation for being at once snooty and strange, a combination that works to bring in tourists and keep out the haters, who love to criticise this odd university […read more]

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  • The Pickling Revolution takes Boulder

    The pickling revolution takes Boulder By Camilla Sterne Photo by Camilla Sterne You wouldn’t think things stuffed in jars and steeped in salt, brine, spices or even their own fermented juices could be beautiful. But all lined up, pickles present a range of unique natural colors. There’s something enchanting about tidy jars all in row holding fragrant and shapely combinations of carrots, beets, onions, ginger, cauliflower, cabbage, soybeans and peppers. The result is far from our pickle archetype, but instead presents an artful array of colors, shapes, tastes and textures. Throughout Boulder County, citizens and businesses alike are lining their shelves and pantries with a similar assortment of carefully pickled goods. A long-standing cross-cultural tradition has found its place in […read more]

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  • Your Brain on Yogurt

      Read Article Your Brain on Yogurt featuring Esoteric Food Co.

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  • 5280 The Denver Magazine

    20 DAYS OF GIVEAWAYS: Pickle Power: Zuké Pickled Things

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  • edible Front Range

    Local entrepreneurs see fermented veggies as superfoods By Eileen Dolbeare Winter 2013 Number 20 READ ARTICLE

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