Tips: Click on articles from page
What's new at Boulder Weekly
Boulder Weekly is published every Thursday. No portion may be reproduced in any form without written permission from the publisher..
Page 3 - no comments - 345 views Letters | Valmont series is great
As long as we have a growth-based economy, we will have worsening water problems and shortages. Conservation can only delay the problems; no amount of conservation can “beat the exponential” of constant population growth. (“Sustainable growth” is an oxymoron, and a dangerous one at that.
Page 5 - no comments - 282 views quotes
—Japanese earthquake/tsunami survivor Tatsuya Suzuki, reflecting on the anniversary of the natural disaster that killed about 20,000 people.
Page 6 - no comments - 261 views The fight to label frankenfoods
Poll after poll shows that more than 90 percent of Americans want labels on foods that contain GE ingredients — GE corn in snacks and breakfast cereal, for example, or GE soybeans in frozen dinners. More than 40 countries, including China, require labeling of GM foods, but the U.
Page 6 - no comments - 227 views In case you missed it | HOW’S THAT PIE?
After all, “pink slime,” as it is now called, is a collection of beef byproducts formerly used only in pet foods. Now they are heating it and then spinning it to separate the textured salvage product from the partially liquefied fat. Then they sell us what’s left over as meat.
Page 8 - no comments - 266 views City responses to Valmont concerns follow familiar pattern
Considering what has transpired over the past 40 years since the city’s first involvement at the site, it seems fair to question whether the city has been either naïve in its handling of the Valmont Butte situation or has intentionally charged...
Page 11 - no comments - 332 views CU faces UNLV at the big dance
UNLV is coached by Dave Rice, who is in his first year in Sin City after taking over for the successful Lon Kruger. Like Kruger, Rice employs a running style of offense, taking advantage of opponents’ misses and turnovers, exchanging them for easy buckets.
Page 18 - no comments - 274 views Boulder celebrates its love affair with bicycles
Boulder’s bicycle culture is thriving and lively, and we habitually capture and celebrate it in visual form and as a group. Compare the single man polishing the chrome bumper of his car to the workshop of Community Cycles, which has now graduated 1,000 Earn-a- Bikers from its community workshop.
Page 21 - no comments - 334 views Eco-briefs | A little extinction is OK
“I don’t speak for the scientific community, of course, but I believe the world’s getting warmer. I can’t prove that, but I believe based on what I read that the world is getting warmer. And number two, I believe that humans contribute to that.
Page 22 - no comments - 326 views FROM BANAL TO EXTRAORDINARY
Stan Brakhage may have died in 2003, but his legacy lives on in the town in which he made his home. To this day, the spirit of the experimental filmmaking legend lives on in many ways — and in Boulder, there is no shortage of places to go and see films and speakers whose work fits in the same vein as Brakhage’s experimental spirit.
Page 25 - no comments - 256 views Setting fire to sex trafficking
Wallingford and a team of eight Naropa art therapy grad students were looking for a creative way to engage local artists in producing artwork for an auction benefitting a nonprofit they’ve launched to help sex trafficking victims in Cambodia. On March 17, all that artwork will be unveiled at the “Small Resources = Big Possibilities” gala.
Page 30 - no comments - 290 views Get your green on
St. Baldricks’ Day at Celestial Seasonings (4600 Sleepytime Drive, Boulder).
Page 31 - no comments - 325 views Reel to reel | Week of March 15, 2012
After the rescue of a kidnapped CIA operative leads to the discovery of a terrorist plot against the U.S., a team of Navy Seals is dispatched on a worldwide manhunt to foil the attack. Rated R. At Century, Colony Square and Twin Peaks. — Los Angeles Times/MCT.
Page 44 - no comments - 371 views Getting a grip
“It was a really odd and alarming transition from being sort of a dirtbag and living on floors and in my car and being late on rent to having a wife and a house and a career that I’ve worked for for a decade that was finally working out, not just as a photographer, but as a climber,” Richards says.
Page 46 - no comments - 503 views Little restaurants that could
In a foodie town with freight engines like Frasca, Centro and The Kitchen, it is easy to get overshadowed. Yet with optimism, family support and fresh, authentic food, restaurants like Il Pastaio and Arabesque exemplify the little engine that could.
Page 50 - no comments - 380 views Pad Si Ew: The middle ground of homemade Thai
I love Thai food, but I don’t ever cook it. The primary reason is that I happen to live in a neighborhood chock-full of amazing Thai, Vietnamese and Chinese food. Those restaurants are all lightningfast. Plus, most of the sauces used in those dishes are pre-made and, for some reason, I find that unacceptable to do at home.
Page 50 - no comments - 263 views Chinese-American standbys
I’ve finally taken a “If you can’t beat, join ‘em” tack to my critical assessment of local Chinese restaurants. No longer do I hold Boulder eateries to the same standard of the Bay Area joints of my youth. Why? Because for the most part, establishments around here are not, strictly speaking, Chinese restaurants.
Page 51 - no comments - 270 views Tidbites | Is there a mixologist in the house?
In its second year, Boulder’s Best Mixologist pits eight drink-makers against each other, with all participants using 303 Vodka as a common ingredient. The other competitors represented Aji, Hapa Sushi, The Kitchen, Oak at Fourteenth, The Pinyon, Riff’s Urban Fare and West End Tavern.
Page 52 - no comments - 370 views
and chorizo, braised pork over potato, and chile pepper and avocado tempura..
Page 54 - no comments - 250 views