Edible Southwest Colorado

A Goodbye, a Why and a Thank You

My sleeping bag was protecting me from the highly questionable linen in the discounted motel room.The air outside was winter crisp while inside it was the scent...

The Art of Farming in a Drought

By Daniel & Hana Fullmer Working as farmers during a severe drought year, we have appreciated the well-meaning sympathy from customers, family,...

Ancient Barley: An Old-World Grain Receives Modern Attention

Edible Southwest Colorado

By Abby Dockter Modern fields of winter wheat surround the cluster of ancient homes on a ridge above McElmo Creek where prehistorically, using ston...

Ask the Chef, Chris Crowl of Eolus

Edible Southwest Colorado

Chris Crowl got his first job washing dishes at fifteen, and hasn't strayed from restaurant work in the thirty years that have followed. Now, he is chef and co-...

Farmers in a Drought Year

Edible Southwest Colorado

By Mike Nolan Sitting around our kitchen table in January, my farm partner, Mindy, and I discussed what the coming growing season would look like. It’s...

Ridgway and its Burgeoning Foodie Scene

Edible Southwest Colorado

For a mountain town with a population under 1,000, Ridgway puts an emphasis on quality, local, and conscientious food that’s in touch with the seasons. “It’s ...