I write about once a month at Boulder Weekly, since they asked me to write features in November. I’m particularly proud of a piece I did on local restaurants going GMO-free. Genetically modified food is a hot topic right now and even as educated as I feel I am, interviewing the local chefs for this piece, was eye-opening. Their commitment to being non-GMO is impressive, albeit an uphill battle and difficult. If you enjoy food in anyway, this is something that simply cannot be ignored.

You can read the full piece and interview here.

Note: Special thanks to Bradford Heap of SALT: the bistro and Colterra, Jon and Eleni Deering of Volta, and Sean Smith of Zeal. All wonderful local restaurants, and great chefs and/or restauranteurs.