As the first crisp mornings of fall settle over Longmont, the season feels like an invitation – to slow down, to savor and to celebrate the flavors and traditions that make our community unique. Autumn in Colorado is more than a shift in temperature; it’s a season that brings people together around tables, markets, breweries and events that highlight the best of local life.
This issue is brimming with ways to embrace the season. At the Longmont Farmers Market, fall produce is in full swing, offering fresh inspiration for your kitchen. If you’re looking to sharpen your culinary skills, local cooking classes provide both global tastes and plenty of fun, whether you’re a beginner or an adventurous home chef.
Food and fitness come together in a uniquely Colorado way as brewery fitness events rise in popularity – proof that sometimes the best reward for a workout is a pint shared with friends. Speaking of friends, few local institutions are as beloved as Longmont Dairy, which is celebrating 60 years of delivering fresh, local milk to our community. It’s a story of tradition, growth and enduring connections
We also look at the growing trend of families buying meat in bulk from butchers and farms – a decision that supports local producers while making meals more affordable and meaningful. For seniors, we spotlight how culinary programs are helping dining in senior living feel more like home, ensuring that every meal is about comfort and joy.
You’ll also find features on businesses making a difference: from Goodie Bag’s mission to reduce food waste while supporting local eats, to Longmont Food Rescue’s community fridges that provide free access to fresh food. And, of course, our annual list of top flavors and brews will guide you to the best tastes in Longmont and the St. Vrain Valley.
This fall, let’s raise a glass – to fresh flavors, community connections and the traditions that bring us together.
– Greg Stone, Editor
WHAT’S INSIDE
september/o ctober 2 025
10 AT THE MARKET: FALL IN FULL FLAVOR
What's new at the Longmont Farmers
37 LONGMONT FOOD & BREWS
Our annual list of where to savor the top flavors that Longmont and the St. Vrain Valley offer
46 BUSINESS: FROM PLATE TO PURPOSE
How locally founded Goodie Bag supports local eats and cuts waste
48 MAKING A DIFFERENCE: THE FRIDGES FEEDING LONGMONT
Cooking
The
CULINARY CREATIONS
Senior living dining that tastes like home
Longmont Food Rescue provides residents with access to fresh, free food through outdoor community fridges
50 BOOKSHELF: Q&A WITH LONGMONT'S 'BUFFALO PHIL' CARAGOL
Meet the man behind the horns and CU Superfan ahead of his Author Talk
52 SAVE THE DATE
Mark your calendars for an array of events happening in and around Longmont this fall
cow from the Longmont Dairy Farm.
(Courtesy Photo: Longmont Dairy Farm)
CONTRIBUTING WRITERS
Brittany Anas, Dana Cadey, Rebecca Furuta, Sarah Fuhrey Huber, Courtney Johnson, Julie Kailus, Emily Kemme, Ross Maak, Wendy McMillan, Darren Thornberry
EDITOR/DESIGNER
Greg Stone gstone@prairiemountainmedia.com
ADVERTISING COORDINATOR Jeanine Fritz
ADVERTISING SALES
Julie Casper, Ruth Garfield, Abbie Lance, Billy Magrini, Francine Wahlgren
LONGMONT MAGAZINE
Publication of the Longmont Times-Call. To advertise, call 303.473.1400 or email advertising@prairiemountainmedia.com
EDITORIAL &
To submit a story idea, visit longmontmagazine.com/contact-us or email Greg at gstone@prairiemountainmedia.com
•
in Full Fall
What’s
new at the Longmont Farmers Market
Flavor
By Julie kailus Longmont magazine
TWhen Rocky Mountain Fresh brings out their show-stopping gourds, you know it’s time for craft night. From dehydrated apple garlands to handpicked centerpiece arrangements, inspiration is everywhere. (Courtesy Photo: Longmont Farmers Market)
Harvest Festival Community
here’s a specialness that returns with the cooler air and golden light of fall. And for many longtime locals, it’s best experienced at the Longmont Farmers Market. Whether you’re just strolling with a pumpkin spice latte in hand or hunting
down heirloom tomatoes in your favorite flannel, autumn is when Colorado’s bounty truly shines Fresh Flavors and Unexpected Finds “What’s truly new this fall?” I asked Frankie Ryder, director of marketing for Boulder County Farmers Markets. “You never know what you’ll find,” she said, and she’s absolutely right
Our FREE Annual Community Harvest Festival is coming!Joinus Saturday,September 27th.It’sgoing to be amazing, andweencourage everyone to come!Inviteyour friendsand neighbors. Allagesare welcome.There will be games, prizes, food,and so much more!We hope to seeyou there!
One recent star attraction – Rising Tiger’s 50k Pork Cutlet Sando – was even featured on The Food Network.
But it’s not just about the foodie buzz. There’s simple joy in discovering a quirky Ray Road Nut Butter flavor like carrot cake or sampling an elephant heart plum variety. It’s that spirit of surprise that keeps regulars coming back week after week. There’s always something unique to tempt your taste buds – and maybe even challenge your recipe box
Seasonal Produce Worth Savoring
Contrary to popular belief, Colorado farmers markets don’t fade with the summer. Fall is when northern Colorado hits its stride. Thanks to our state’s late growing season, you’ll find tomatoes well into October and a rainbow of peppers, chiles and squash varieties throughout the stalls
Want to impress at your next fall potluck? Skip the standard pumpkin and reach for a red or green kabocha squash instead. And don’t even get me started on the apples –Western Slope varieties are crisp, flavorful and utterly addictive. Turn them into apple butter or cider cocktails. Or try an apple pie from Hinman’s that will put grandma’s to shame (don’t tell her I
said that).
Crafting, Music and Family Fun
Fall at the market isn’t just about food – it’s a full sensory experience. When Rocky Mountain Fresh brings out their show-stopping gourds, you know it’s time for craft night. From dehydrated apple garlands to handpicked centerpiece arrangements, inspiration is everywhere And the music? It’s the backdrop to market magic. Picture jazz mingling with the scent of roasted chiles while kids twirl to the rhythm of the Djembe Orchestra’s drum circle. To stay tuned in on the local music lineup, sign up for the weekly newsletter at bcfm.org
possible.” The market runs through November 15, so don’t hang up your tote bag just yet
Ryder put it simply: “Fall is the best time to shop – fewer crowds, peak produce and your support means the world. You’re helping to sustain the livelihood of local farmers and small businesses who work tirelessly throughout the summer to make this bounty
And don’t forget: the Winter Market weekend is coming December 6-7 at the Boulder County Fairgrounds. With 150+ vendors, it’s the perfect place to eat, shop and support all things local this holiday season.
FREE EVENT EVENT SEPTEMBER
13 FROM 4-9:30
Opening Band: Delta So
Thanks to our state’s late growing season, you’ll find tomatoes well into October and a rainbow of peppers, chiles and squash varieties throughout the stalls (Courtesy Photo: Kirsten Boyer Photography/Longmont Farmers Market)
SCAN TO LEARN MORE
brews after bootcamp
The
rise of brewery fitness events
Fitness followed by a pint afterwards – it just fits together like peanut butter and jelly. After all, beer has always been a natural way to bring people together.
By courtney johnson Longmont magazine
Fitness followed by a pint afterwards – it just fits together like peanut butter and jelly. After all, beer has always been a natural way to bring people together.
While running, cycling and yoga are often viewed as solitary activities, these events are
changing that perception by hosting events that bring people together. From breweries and yoga studios to bike shops and running stores, these events are gaining popularity as a way to get in a good workout. “At Shoes & Br we see the pint as the reward and the social glue,” said Ashlee Anderson, co-owner and event director. “The run gives people that sense of accomplishment and the beer creates space to slow down, connect and share the experience. It’s not about the beer alone or the run alone – it’s about how the two together create a community that’s welcoming, fun and motivating.”
This rising trend blends both health and social fun. Local businesses in Longmont
and surrounding cities have caught notice of the popularity “Longmont has both a vibrant cycling community and a thriving beer scene,” said Lenosky, brand manager for REEB Cycles ooptie Bike Garage.
“Bringing the two together creates natural opportunities for people to connect, build friendships and strengthen the community.”
Beer serves as the perfect reward after a ride, run or strenuous workout, and who better to share it with than friends and local community members? “Working hard toward a shared goal brings people closer – whether it’s crushing a tough yoga class, training for a big ride or supporting a cause,” said Jill Preston, director of marketing
Outdoor yoga class at Left Hand Brewing.
(Courtesy Photo: Brie Michalik/Left Hand Brewing)
(Courtesy Photo: Shoes & Brews)
for Left Hand Brewing Co. and Dry Dock Brewing Co. “Those moments create real camaraderie. And when it’s all done, nothing beats kicking back with a cold beer and celebrating the effort together.
From goat yoga to weekly runs, there is a variety of social gatherings for those who like a mindful flow or those who prefer more fast-paced endurance workouts. “Our most popular event so far has been the Let’s Ride Longmont Weekend in May,” said Lenosky. “Highlights included a massive cruiser ride, a bicycle film night and hosting the nonprofit Can’d Aid. Together with volunteers, we built bikes and donated them to an entire firstgrade class in town.”
Two events that have stood out as clear favorites at Lefthand, according to Preston, are Craft Yoga with Brie Michalik and their Bike MS cycling team, Team Left Hand. “We’re regularly approached by various groups and we also research trends to see
what’s resonating within the community,” said Preston.
For Shoes and Brews, the most popular events, “highlight both sides of what we do –running and beer,” said Anderson. “The Sole Mates 5K, now in its 11th year, is always a highlight of the fall. Our Thursday Night Run Club is another cornerstone, bringing our community together every single week for a group run and a pint afterward. These events have grown because they combine fitness, fun and the chance to connect with others over a good brew.”
Whether you are a weekend warrior or a winner in your age group at the local 5K, everyone can find an activity that suits their pace and lifestyle. “We welcome everyone to join in,” said Preston. “Our events are all about having fun, trying something new and sharing good times together. The only requirement is that you are 21+ if you plan to enjoy a beer afterward.”
The variety of events means the larger community can find a way to enjoy this popular fitness trend. “Whether you’re a seasoned runner chasing a PR, someone brand new to running who just wants to try a group jog or even a beer lover who enjoys the social side more than the miles, there’s a place for you at Shoes & Brews,” said Anderson.
Pairing beer and a workout has brought together all kinds of people, making living in the Front Range as great as it is. “One of the best things about the Bike Shop and Lounge is the diversity of people who come through our doors – from core cycling enthusiasts to those simply looking for a fun place to relax or try a new beer,” said Lenosky. “We recently started offering REEB Rocky Mountain IPA exclusively at The Hooptie Bike Lounge, and it’s been great seeing both cyclists and beer lovers come together to enjoy it.”
To find some events that pair brews and fitness near you, check out: lefthandbrewing.com shoesandbrews.com reebcycles.com/pages/hooptiebikelounge
Whether you are a weekend warrior or a winner in your age group at the local 5K, everyone can find an activity that suits their pace and lifestyle
(Courtesy Photos: Shoes & Brews)
Bike MS. (Courtesy Photos: Left Hand Brewing)
Dan Boyd and Katie Copeland, third-generation co-owners, Longmont Dairy Farm. (Courtesy Photo: Longmont Dairy Farm)
Longmont Dairy Farm
60 years of fresh, local milk
By Dana Cadey
Longmont times-call
Longmont Dairy likes to keep things old-school. From its glass milk bottles to its doorstep delivery model, the family-owned business treats its customers to a blast from the past This year, Longmont Dairy is also looking back in time to its founding six decades ago.
Longmont Dairy provides weekly milk deliveries to communities from Loveland in the north to Parker in the south. Milk from Longmont Dairy cows is bottled within 24 hours, then quickly shipped out to eager Front Range customers.
Longmont Dairy’s headquarters is on Coffman Street, but all of its milk is sourced from its farm near Loveland. There, its 600 cows are cared for without any steroids or artificial hormones and while the company may use antibiotics while the cows are being treated, they are removed from the milking herd so there are no antibiotics in the milk according to the business
That commitment to freshness is why some customers stick with Longmont Dairy
for decades
“It’s not uncommon to have somebody say they’ve been a customer with us for 30 years,” said Katie Copeland, Longmont Dairy president and third-generation co-owner.
Longmont Dairy takes pride in its farmto-doorstep model. According to Gabi Johnston, media relations manager for the Colorado Department of Public Health and Environment, Longmont Dairy is one of just two Colorado dairies that offer home delivery
It’s also one of two dairies in the state that use reusable glass containers, Johnston wrote in an email.
Copeland’s grandfather Jim Boyd was one of Longmont Dairy’s founders back in 1965. Over the years, Copeland has watched her family business evolve by partnering with local companies to deliver even more fresh products, including bread, yogurt and cookie dough.
“We’re honored that we’ve made it this far, especially as a third-generation business,” she said. “It’s exciting.”
Earlier this year, Longmont Dairy’s
Longmont Dairy’s headquarters is on Coffman Street, but all of its milk is sourced from its farm near Loveland. There, its 600 cows are cared for without any steroids, antibiotics or artificial hormones, according to the business (Courtesy Photo: Longmont Dairy Farm)
Longmont Dairy representative Dave McDougall begins sales at the Longmont Farmers Market on June 14 by giving out a sample. Mackenzie Shelden, left, helps out (Cliff Grassmick/Staff Photographer)
“Milk Caps for Mooola” program hit 15 million caps. The program encourages participating Colorado schools to collect Longmont Dairy glass bottle caps. Each bottle cap is worth 5 cents, and schools can trade in their collections for cash.
More than 400 schools have participated in the program since it started in 2012, with Meiklejohn Elementary School in Arvada
Q: When not serving milk, where does the Longmont Dairy Farm team like to grab a bite in Longmont? local favorites
Katie C: I love the variety of tacos and fun music at Jefe’s!
Chris P: My favorite local breakfast, brunch and lunch is the Tangerine on Main Street. Friendly service and the best Monte Cristo you’ve ever eaten!
Mackenzie S: Blue Corn Taco is my go-to for lunch; they’re amazing!
Allison G: My go-to comfort food is the Ma’s Mac ‘N Cheese at Smokin’ Dave’s BBQ –bacon and green chiles put it over the top!
Travis K: Rosa Cantina’s fajitas are our favorite after work!
sending in the 16 millionth cap. With that milestone reached, Longmont Dairy has donated over $800,000 to local schools Longmont Dairy regularly hosts a booth at the Longmont branch of the Boulder County Farmers Markets, as well as the Westminster and Arvada farmers markets
In June, the business hosted raffles at each market, during which current Longmont Dairy customers could win free metal
milk boxes.
“Some customers buy a metal milk box that’s a little more nostalgic and cool on your front porch, but they’re kind of pricey,” Copeland explained. “We just wanted a way to thank our customers ”
Cold samples of root beer milk and strawberry milk were snatched up by guests during a recent hot Saturday morning. The tent ran out of chocolate milk not long after 11 a.m.
Dave McDougall, a Longmont Dairy brand representative, said most of the market shoppers who visit the tent already know about Longmont Dairy
“They’re aware of it, if not customers,” he said. “They bring their families over to try the products. And then they try the stuff they haven’t had.”
McDougall called out the cold brew coffee and orange juice as standouts from Longmont Dairy’s collection of products He said he likes Longmont Dairy for several reasons, including its great staff and the fact that it’s a local business
“There’s actually, to this point, nothing I don’t like about it,” he said.
Longmont Dairy will be at the Longmont Farmers Market at the Boulder County Fairgrounds, 9595 Nelson Road, until Nov 15. The market is open from 8 a.m. to 1 p m. Saturdays
Longmont Dairy provides weekly milk deliveries to communities from Loveland in the north to Parker in the south. (Courtesy Photo: Longmont Dairy Farm)
Longmont Dairy takes pride in its farm-to-doorstep model (Courtesy Photos: Longmont Dairy Farm).
Try It!
By emily Kemme Longmont magazine
Whether you are a rookie or feel confident in the kitchen, cooking classes serve many purposes. From brushing up on techniques, learning a new cuisine or getting your hands into pasta dough, classes are a good social time – and you might even make a new friend.
Chef Jay Minaya likes to keep his Longmont-based cooking classes small to create a stress-free environment at Journey Culinary. Minaya, the business’s executive head chef, trained professionally at the Auguste Escoffier School of Culinary Arts in Boulder and has worked in stressful restaurant kitchens.
“Journey Culinary is more fun than a restaurant,” he said, “and it’s educational, delicious and a calm kitchen for everybody.”
Born in Lima, Peru, Minaya is fluent
Cooking classes offer global tastes, new skills and fun
Families or groups of friends can book a fun, cultural and delicious culinary experience at Journey Culinary (Photo courtesy: David Minaya/Journey Culinary)
After learning techniques and preparing a meal, share a table with classmates (Photo: Auguste Escoffier School of Culinary Arts).
in Portuguese and teaches culinary phrases in that language. He specializes in French, Brazilian, Spanish, Peruvian and Mediterranean cuisines. The classes offer culinary immersion through the use of language and cultural insight, and he and the two chefs at Journey Culinary add localized information to enhance traditional cooking classes.
Through his worldwide travels, Minaya explores regional dishes in small towns where he meets with local chefs to learn about their popular dishes and authentic ingredients
Journey Culinary students benefit from his research by discovering authentic dishes that are rarely found in Front Range restaurants, Minaya said. The tapas class is a favorite, featuring Spanish appetizers ideal for cocktail pairing
The class provides hands-on instruction for three scratch-made tapas, including Huevos a la Flamenca, a traditional southern Spain dish from the Andalusian region made with smoky Spanish chorizo, potatoes and peas, topped with an egg broiled in tomate frito sauce. Another is salmorejo Cordobés, an authentic cold gazpacho from Seville.
“For the Brazilian class, I went to São Paolo and learned to make dishes from
“A shared table [is] where friendships can spark over a bowl of handmade pasta or a perfectly plated dessert. It’s an experience that blends culinary learning with the joy of community.”
chefs and local cooks,” he said. The course focuses on brunch and dinner, including savory and sweet tapiocas and moquecas with shrimp and codfish, as well as a stew made with authentic Brazilian ingredients
“It’s like traveling for a few hours overseas. You have the experience learning the dishes of a specific city abroad, along with their history, that country’s gastronomy, the products, their signature ingredients and how they produce them,” Minaya said.
Sourcing suggestions for finding ingredients locally are also provided.
The two other chefs teach more global cuisines, including those of Thailand, Japan, the Middle East and the Caribbean.
In addition to travel-oriented classes, Journey Culinary offers technical courses in knife skills, a fundamentals series and sauce-making. For personalized gatherings, home culinary experiences are available in Fort Collins, Erie and Boulder.
If you’ve caught the cooking bug but don’t want to pursue a diploma or degree,
in addition to its professional foundational programs, Boulder’s Escoffier School of Culinary Arts created Enthusiasts Cooking classes for community members to enjoy cooking and challenge themselves to learn more.
“They’re topic-focused – think fresh pasta from scratch, French pastry basics or farmto-table dinners – and emphasize hands-on participation and practical tips you can use immediately at home,” Escoffier Provost and Boulder Campus President Kirk Bachmann wrote in an email.
The stand-alone classes are held on weekdays and weekends for three to four hours. More immersive experiences span several days to a week or more.
Escoffier’s highly interactive courses connect people through food, blending time spent cooking, tasting and experimenting, guided by Dallas Houle, a professional chef instructor, Bachmann said. There is often a brief demonstration to showcase techniques or explain key recipe steps, but then participants spend time prepping and at the stove.
“It’s that tactile experience – slicing, searing, kneading – that makes the lessons memorable and builds confidence in the kitchen,” he wrote.
Laughter, storytelling and sharing tips are a natural outcome of group activities, Bachmann said. Classes wrap up with participants sharing the dishes they’ve prepared.
“A shared table [is] where friendships can spark over a bowl of handmade pasta or a perfectly plated dessert. It’s an experience that blends culinary learning with the joy of community.”
Journey Culinary’s Executive Chef Jay Minaya preps vegetables (Photo courtesy: David Minaya/ Journey Culinary)
LEFT: Teens enjoy making Huevos a la Flamenca at Journey Culinary RIGHT: The art of pasta making class (Photos courtesy: David Minaya/Journey Culinary)
Local cooking classes
Journey Culinary
720.745.2290 | journeyculinary.com
706 Kimbark St., Longmont
Cultural immersion cooking with unique regional dishes; academic skills and basic fundamental classes.
Auguste Escoffier School of Culinary Arts (Boulder)
877.249.0305 | escoffier.edu
637 South Broadway, Suite H, Boulder
Professional adult program for culinary arts; non-degree
Enthusiast Cooking classes for beginners and serious cooks alike.
Introduce yourself to new, tasty cuisines (Photo: Auguste Escoffier School of Culinary Arts).
TRE NDS
Why families are buying meat in bulk in 2025
By darren thornberry Longmont magazine
For many Coloradans, the meat aisle at their local grocery store has been the source of sticker shock for months now. In June, ground beef averaged about $6.12 per pound, up nearly 12 percent from a year ago Steak has jumped 8 percent year over year. Across the board, grocery bills are up. In the 12 months ending July 2025, the overall “food at home” index (which covers grocery items) rose 2.2%, while the “meats, poultry, fish and eggs” component increased 5.2%.
Bottom line: There has to be a more economical way to purchase meat without compromising quality. And savvy consumers across the country are doing just that by buying meat in bulk from local butchers and farms. The upfront cost is higher, but the per-pound price for premium cuts (such as steaks, roasts and ground beef) is significantly lower
The benefits of buying meat in bulk from a local butcher or farm go beyond the money you’ll save. Fewer trips to the store, better meat, better packaging, easier meal planning – what’s not to love? Your Butcher Frank, right here in Longmont, has a lot to offer to meat lovers, including some of the
best bulk variety bundles in the county at various price points. Every time, you can count on:
• No added hormones
• No antibiotic residue
• Tested before slaughtered
• Grass started; grain/corn finished beef
• Colorado lamb
• Anything cut to request
“We sell a variety of bundles of beef, pork, chicken and we have a mega beef bundle, too, if somebody really has a lot of money to spend on meat,” says Co-owner Ron Lamb. “Once we get into the fall, we tend to have people buying more bundles and more sides of beef and things like that Meat prices are extremely high. I’m hoping we’re at the top of that [price increase] now.”
You don’t have to be an economics expert to understand why ordering meat in bulk is an attractive proposition: lower price per pound. Buying in larger quantities (like a quarter of beef, a whole chicken pack or big family-sized trays) usually comes with a discount compared to smaller packages. And while you save per pound, you’re making fewer runs to the store for the main course since it’s already in your
freezer. Having a stocked freezer keeps you prepared for emergencies and price hikes, like the ones we’re experiencing now. That’s not a small thing for big households that usually cook at home.
Your Butcher Frank’s meat bundles vary in the amount of beef, pork and chicken since everyone’s tastes vary too If someone doesn’t eat pork, they’ll substitute it, price for price. Buying a meat bundle will generally save 10 to 15 percent off the counter price.
Your Butcher Frank, 900 Coffman St., Longmont, 303.772.3281, yourbutcherfrank.com
bundles at a glance
14-lb Freezer Bundle Special: $85.99
• 5 lbs ground beef • 3 lbs pork chops
• 1 lb bacon • 1 lb wieners
• 2 lbs country-style ribs
• 2 lbs beef patties
24-lb Freezer Bundle Special: $182.99
• 6 lbs chicken • 3 lbs chuck steak
• 5 lbs ground beef • 3 lbs top round steak
• 2 lbs stew • 1 lb bacon
1 lb sausage
• 3 lbs boneless chuck roast
Your Butcher Frank offers a dozen more bundles, all of which can be viewed on their website. Hot tip: Don’t go into the shop hungry! You might walk out with a boneless shoulder of lamb, a beef heart, turkey drumsticks, chicken livers, smoked pork shank or another delectable item from the deli counter
“If you’ve got a full freezer of meat, then you could presumably only go to the grocery store once or twice a week, which will lead to spending less on your grocery bill,” Lamb says If you have your meals planned out, you’re going to spend less money, and that’s probably better for your whole family dynamic.”
Co-owners Ron Lamb, left, and Patrick Martien. (Photo: Darren Thornberry)
culinary creations
Senior living dining that tastes like home
By Sarah Fuhrey Huber Longmont magazine
For many seniors, the words “fall” and “food” blend in their most cherished memories
When Candy Markley, a resident at Alta Vita in Longmont, recalls her childhood in Nebraska, she often thinks of the Jonathan apple tree in her backyard After her father died, her mom took a job, and her grandmother covered meal prep “I always remembered the wonderful aromas from the baking apples, cinnamon
Saturday October 4, 2025
9:00 AM – 2:00 PM
$1.00 Entry
First Lutheran Church
Third Ave, Longmont, CO
and Grandma’s pie crust, browning just perfectly in the oven,” Markley said. “Waiting for dessert for dinner was torture after having been in the same house with that pie all day.”
Markley believes her grandmother’s apple pie spurred her to become a baker, too. She said, “Folks around me know how I love to bake and share just about everything, but I never really felt like a baker until I mastered a great pie crust like hers.”
At Alta Vita, Executive Chef Regan Dreiling relies on traditional flavors to serve fall favorites that residents savor, including
apple pie. On Thanksgiving, Dreiling rolls out glazed ham, homemade cranberry
Chef Regan Dreiling on left, preparing food at Alta Vista. (Courtesy Photo: Alta Vita)
relish, green bean casserole, loaded sweet potatoes and pumpkin cheesecake. Alta Vita Activities Director Robyn Figuero said, “Coming together over food is about connection. We meet new people and learn from each other.”
To continue connections over food, Dreiling leads a monthly Foodie Club, in which he discusses a food theme and provides samples to residents Topics have included everything from pork to pumpkin.
Figuero also spearheads food-related field trips with residents. In the fall, they visit an apple orchard, with many residents returning home laden with apple jellies Halloween finds residents stuffing trickor-treat bags and nibbling a few candies as they prepare for the annual parade of preschoolers in costume.
For Ann Pyle, the delicious food at Balfour Longmont was part of the draw to her new home. “When we toured, we were so impressed that we didn’t look anywhere else,” said Pyle, who moved into Balfour Longmont nearly a year ago. At Balfour, she adores autumn soups, including a butternut squash bisque. “I really like chocolate,” she added, though she noted that her sweet tooth does not extend to loaded sweet potatoes with marshmallows. This time of year, Pyle is excited about Colorado’s local harvests, from the final Palisade peaches of summer to Olathe sweet corn.
Balfour’s Longmont Executive Chef, Geraldo Velez, aims to deliver, piling plates high with fresh produce. He crafts a quarterly menu of 16 to 20 offerings, alongside specials that showcase seasonal ingredients. “I am always visiting with residents and getting their feedback. When a special meets with resounding success, that may make our menu,” he said. “Our priority is to make food the residents love.”
Balfour residents eager to try a specific cuisine or taste again a beloved family dish are encouraged to ask the chef to create it. He noted, “They have brought me clippings, family recipes, even old
cookbooks. Sometimes they tell me about an ingredient, and I research it to learn more. Everything we make here feels meaningful.”
As for Pyle, one of her fall food memories includes her mother’s dressing (“we always called it dressing, not stuffing,” she explained). Pyle prepared the same dish for years, and now her daughters and their children ensure it lands on the Thanksgiving table. “It’s special to see that continue,” she said.
Like Dreiling and Velez, Hover Senior Living Community’s executive chef, Will Kelley, meets regularly with residents for feedback. He said, “I’m in their home, and we’re doing this together. I want them to have as much freedom and choice as they can.”
Leaning into residents’ choice, Kelley often hosts tasting events Residents recently opted for a new cut of french fries after a tasting party. When one woman requested three-bean salad, Kelley whipped up several recipes for residents to test before serving the winning dish in the dining room.
“We keep it simple and seasonal – what our residents like,” he said. For a new fall plate, Kelley is planning squash ravioli with a brown butter sage cream sauce and herb-roasted pork loin. Desserts will include apple brown betty and apple cobbler.
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Apple Upside Down Cake
(Courtesy Photo: Balfour Longmont)
WHERE WE'RE EATING
From mouthwatering omelettes, barbecue and burgers to salads, sandwiches and other local culinary treasures – savor all the top flavors that Longmont and the St. Vrain Valley offer.
FOOD& BREWS
BOOTSTRAP BREWING Pints, playlists & personality
Step into “Beervana” at Bootstrap Brewing, where fresh, award-winning craft beers flow daily. Known for its flagship Insane Rush IPA, Bootstrap also keeps fans coming back with classics like the 1956 Golden Ale, Lush Puppy Juicy IPA and the bold Wreak Havoc Imperial Red. Adventurous drinkers will love the rotating collaboration brews and experimental recipes always on tap, plus gluten-reduced beers and sparkalicious hard seltzer for a lighter sip. With live entertainment every night, Bootstrap has earned its reputation as Longmont’s go-to spot for music, good vibes and cold pints Guests can relax indoors, outside or on the covered patio and families are welcome.
Bootstrap has earned its reputation as Longmont’s go-to spot for music, good vibes and cold pints (Photo courtesy: Bootstrap Brewing).
“Stop by and check out the fun! Our event calendar can be found at bootstrapbrewing com,” says Co-owner Leslie Kaczeus. Whether you’re grabbing a flight, a pint or a case to go, Bootstrap delivers craft beer with personality
Experience the taste of genuine care and small-town Wisconsin roots at Culver’s of Longmont, a beloved gem since 2016 and a proud recipient of the prestigious “Best of Longmont” award. Their mission is simple: to ensure every guest leaves happy, cherishing the wholesome, delicious meals and heartfelt smiles they provide. Hometown hospitality is at the heart of their service, treating each customer as they’d want to be treated. This dedication stems from the legacy of Craig’s mother, Ruth Culver, whose warm welcome made Culver’s a home away from home. Culver’s commitment to excellence extends to their handcrafted freshness, promising the finest ingredients in every dish. From fresh, never frozen beef to family farm-fresh dairy for their Frozen Custard, quality is their top priority. Every ButterBurger is cooked to order and served with a lightly buttered, toasted bun, while their Fresh Frozen Custard is made in-house all day, every day In Boulder County, Culver’s finds joy in serving the community with genuine care, offering a culinary experience that delights taste buds and warms hearts.
Culver's of Longmont, 1218 S. Hover Road, Longmont, 720.600.6787, culvers.com
flavors, family traditions
At The Den on Eleventh, every dish tells a story of comfort, community and culinary creativity Executive Chef Beau Raffensperger draws on summers spent along the Eastern Shore to bring elevated coastal classics – like Lobster Risotto and Mussels and Frites – to Longmont. Seasonal favorites such as Fish & Chips, Argentinian Skirt Steak and the crowdfavorite Den Burger keep guests coming back, while cocktails like the best-selling old fashioned are mixed to perfection. Guests can unwind in the cozy dining room or out on the patio strung with lights and warmed by a fire pit. Kids aren’t left out either – the $12 kids meal comes with sides, a drink and a whimsical Bear Cup dessert. “We’re a locally owned, family-run restaurant that takes pride in being a true neighborhood spot,” says Co-owner Liz Raffensperger. From date nights to laid-back evenings at the bar, The Den offers something for everyone.
Argentinian Skirt Steak, Fish & Chips, Lobster Risotto and best-selling Old Fashioned. (Photos courtesy: The Den on Eleventh).
FLAVOR OF INDIA
Bold spices, unforgettable bites
Spices, heart and heritage come together at Flavor of India, where every dish tells a story rooted in Punjabi tradition and served with a side of community love. Since opening in 2006, this family-owned gem has become a go-to for both bold Indian classics and inventive new bites. From Chicken Tikka Masala and sizzling tandoori plates to crave-worthy specials like Chicken Lollipops and Lamb Shanks, there’s something to delight every palate Signature cocktails like “Genie in a Jar” and “Empressing, Honey!” elevate the experience. Their secret? A commitment to consistency and creativity that keeps longtime fans coming back. “Serving delicious food with heart has always been our passion,” says Owner Daman Singh Thanks to loyal customers and a love for feeding people generously, Flavor of India is the proud winner of the 2025 Best of Longmont for Best Restaurant and Best Indian Restaurant Flavor of India, 370 Main St., Longmont, 303.682.9010, flavorofindiacolorado com
GEORGIA BOYS BBQ
Where hickory smoke meets southern hospitality
Georgia Boys BBQ has once again been named Best Barbecue in Longmont, reaffirming its status as a local favorite since opening in 2011. Known for its slow-smoked meats and Southern-style hospitality, the restaurant has grown from a small shack to a bustling destination at 250 3rd Ave. The scent of hickory and applewood greets patrons before they step inside, where hearty sides and house-made sauces await. The menu features brisket, ribs and pulled pork, along with rotating specials and regional favorites. Locals flock to the restaurant for its half-price happy hour drinks and early dining specials, which offer big flavor at smaller prices. Staff say the loyal customer base and friendly team help fuel the restaurant’s ongoing success. Georgia Boys continues to smoke the competition – one rack of ribs at a time.
Georgia Boys BBQ, 250 3rd Ave., Longmont, 720.999.4099, georgiaboys.com
THE GARDEN GATE CAFÉ
Big plates, small-town warmth
For 25 years, The Garden Gate Café has been Niwot’s beloved spot for from-scratch comfort food and warm hospitality. Open daily for breakfast and lunch, the café serves everything from hearty burritos to
indulgent blueberry granola French toast, paired with locally roasted coffee. Seasonal specials keep the menu exciting – think fresh fruit crêpes or bubbling chile rellenos – while longtime favorites like Huevos Rancheros and smothered chimichangas keep loyal fans coming back for more. To celebrate their milestone anniversary, the café is reviving classics like the Big Kahuna, a decadent French toast piled high with coconut, pineapple and house-made syrup.
“The best way to see why we’re still here is to come experience it for yourself – great food, warm service and a place that feels like home,” says Owner Laura Gaibler. With a sunny patio, dog-friendly menu and even turtle-shaped pancakes for kids, it’s a true community gathering place.
The Garden Gate Café, 7960 Niwot Road, Unit B4, Niwot, 303.652.8595, thegardengatecafe.com
Breakfast burrito, crab cake benedict and Denver omelette. (Photos courtesy: The Garden Gate Café).
GOODFELLA'S DINER A dozen years of good feels at Goodfella’s
By Ross maak Longmont magazine
For movie buffs, Goodfellas brings up visions of Ray Liotta, Robert De Niro and Joe Pesci running wild as gangsters.
For those living in and around Longmont, however, it’s hard to think of anything but comfort food and good vibes.
That’s compliments of Jeff Price and his late father, Mark. Mark opened and operated Aunt Alice’s for years, but in 2012 Jeff and his dad decided to go in on a venture together. That venture became Goodfella’s – a mainstay in Longmont for the past 12 years
“My dad and I always had a dream of opening a family-friendly restaurant as partners where people could gather for good food and conversation,” Jeff said. “We always had our eye on this particular location. When (it) became available, I was ready to make a shift in my career path.
“We both felt like it could be a place where the community came together, and 12 years later, that’s exactly what it’s become.”
Jeff takes pride in what Goodfella’s has become
“As a diner concept, our goal has always been casual and comfortable, where people feel at home the second they walk in,” Jeff said. “We want guests to enjoy not only the food but the company and conversation. Our staff plays a huge role in that – they’re
friendly, attentive and treat everyone like a regular, even on their first visit.”
Those at Goodfella’s take the same care with the menu
“We make food the way we’d serve it to our own family – hearty, fresh and made with care,” Jeff said. “We also listen to our customers and try to be involved in the community People know they can count on us ...”
And while there’s a ton of variety on the menu, there are a few special dishes that keep many regulars coming back for more. Jeff pointed to the Jefe burger, German pancake and Chicken parmesan as favorites since day one.
“People drive in from out of town for them,” he said. “We also have a few specials that have developed a following over the years, but these are probably our most-loved.”
Jeff’s dad died in 2020 and the family has since sold Aunt Alice’s in March 2024 “to a wonderful family who has committed to keeping its traditions,” Jeff said. In the meantime, Jeff
remains the sole proprietor of Goodfella’s “As a whole, if feels good to keep these community staples alive.”
Goodfella's Diner, 623 Ken Pratt Blvd., Longmont, 303.485.7000, eatatgoodfellas.com
Jefe burger, Biscuit and Gravy Combo, German Pancake and Banana Split (Courtesy Photos: Goodfella's Diner)
WHERE WE'RE EATING
LEFT HAND BREWING COMPANY
A craft beer pioneer
Founded in 1993, Left Hand Brewing Company has become a cornerstone of Longmont’s vibrant craft beer scene. Located at 1265 Boston Ave., this trailblazing brewery is known for its innovative brews and strong community ties. With a spacious tasting room and a welcoming outdoor beer garden, Left Hand Brewing offers the perfect setting for enjoying a cold beer with friends, family or even on your own. The brewery’s dedication to quality and creativity has earned it the title of the most awarded Colorado brewer at the Great American Beer Fest and World Beer Cup since 1994. Among its many offerings, the Milk Stout Nitro stands out as the #1 selling craft stout in the U.S., making it a must-try for any beer enthusiast. At Left Hand, the experience goes beyond just great beer. The Beer Garden, equipped with six rotating taps and ample seating, is perfect for a leisurely afternoon or evening. The brewery hosts various events, from live music to trivia, ensuring something exciting is always happening. And with food trucks on-site and a variety of non-alcoholic beverages, there’s something for everyone to enjoy.
Left Hand Brewing, 1265 Boston Ave., Longmont, 303.772.0258, lefthandbrewing.com
MANA THAI COMFORT FOOD Big flavor, warm welcome
Bold flavors, comforting portions and a fiercely loyal following – Mana Thai Comfort Food delivers on its name and then some. Since 2021, this mom-and-pop, takeout-focused spot has been serving Longmont dishes rooted in tradition and bursting with personality
Owned by Noi and Greg Hoefer, Mana Thai earned Best Asian Restaurant, Best Thai and Best Take-out in the 2025 Best of Longmont awardsfor good reason. “The ongoing support of our regulars who simply adore our food and keep coming back for more” is what drives the restaurant’s success, Greg said. Favorites like drunken noodles, eggplant stir-fry and pineapple fried rice share the menu with lesser-seen gems such as Khao Soi, Rad Na and Yentafo – classic Thai soups rarely found elsewhere. Whether you’re craving something spicy, savory or soul-soothing, Mana Thai makes every bite feel like home.
Mana Thai Comfort Food, 510 3rd Ave., Longmont, 303.776.8161, manathaicomfortfood.com
MARTINIS BISTRO
Creative plates, classic martinis
Martinis Bistro is where casual elegance meets unforgettable dining. Set inside a beautifully restored 1890s Victorian home, this restaurant and cocktail bar offers handcrafted cuisine and creative drinks alongside the largest patio on the Front Range. Guests flock to the patio for its canopy, fountain, flowers and dog-friendly vibe, or gather on the front lawn under the shade of a 175-year-old maple tree with Adirondack chairs and full service. Executive Chef James “Crocket” Crowder, who has been with Martinis for nearly 15 years, brings inspiration from a wide range of cuisines to craft a menu that balances sophistication with comfort. This season’s standout entrées include braised short ribs on crispy polenta with peach-bourbon glaze and baby back ribs finished with orange-apricot glaze, mint chimichurri and charred sweet potatoes Seafood lovers can’t miss seasonal starters like Hamachi Crudo and cocktail crab claws, while the long-standing favorite Winnie martini – a mix of local Spirit Hound whiskey, cherry liqueur, honey syrup and orange bitters – remains the drink of choice. Guests with dietary needs are also celebrated here: much of the menu is gluten-free, including a celiac-friendly baguette, and the calamari, battered in rice flour, is famously crisp. Vegan and vegetarian options abound. “Whether you just want to pop over for a drink and app or an intimate dinner celebrating your anniversary, we have a spot for you,” says Sarah B Morgan.
Martinis Bistro, 543 Terry St., Longmont, 303.651.2772, martinisbistro.com
Gather on the front lawn at Martinis Bistro. (Photo courtesy: Martinis Bistro)
Codfather, prime rib Mondays and legendary mac & cheese – Niwot Tavern is the kind of place where regulars bring friends, and first-timers leave planning their next visit. Owners Stacy Szydlek and Tara Shaheen took the reins in 2020, just before the pandemic hit, and their grit carried them through 18 months of takeoutonly service. Now thriving as a Best of Longmont winner, this woman-owned restaurant is celebrated for more than its hearty comfort food. “We strive to provide great food and great service!” Szydlek said, and their loyal customer base across Boulder County clearly agrees. With daily happy hour from 2 to 5 p.m., Taco Tuesdays, and a warm, welcoming vibe, Niwot Tavern has carved out its own corner of community tradition – one plate (and pint) at a time.
PARRY’S PIZZERIA & TAPHOUSE Pizza, pints & good times
Parry’s Pizzeria & Taphouse has built its reputation on bold flavors, cold pints and an atmosphere that feels like a celebration every time you walk through the door
Bringing authentic New York–style pies to Colorado, Parry’s takes pride in scratchmade dough, rich sauce and toppings that don’t shy away from flavor. Their signature Uncle Sam pizza is a fan favorite – pepperoni, tangy pickled jalapeños and cream cheese come together for the perfect balance of heat and richness. Add bacon for a smoky finish that takes it over the top
OSKAR BLUES BREWERY TAPROOM (TASTY WEASEL)
Small batches, big vibes
Since 2009, the Oskar Blues Brewery (Tasty Weasel) Taproom has been the only place in Colorado where fans can sip Oskar Blues’ small-batch and special releases straight from the source. Attached to the brewery’s Longmont production facility, this taproom pours beloved classics like Dale’s Pale Ale, Hazy Blues IPA and Neon Rodeo tart ale, alongside new and experimental brews, hard teas, lemonades and Wild Basin Hard Seltzers. “With new and innovative craft beverages coming down the line, we offer different types of beer, seltzers, hard teas and hard lemonades at this time,” says taproom manager Danyelle Kaveney. The vibe is laid-back and lively, with a large patio, garage doors that open to bring the outdoors in, and food trucks almost daily. Weekly trivia, live music and vendor markets keep the energy high, while kids and dogs are welcome too.
Oskar Blues Brewery Taproom (Tasty Weasel), 1640 South Sunset St., Longmont, 720.776.1914, oskarblues.com/location/longmont
The menu doesn’t stop at pizza. Saucy wings, vegetarian and gluten-free options, and a dedicated kids’ menu ensure that everyone at the table is satisfied. Pair your meal with a pint from their constantly rotating craft beer lineup, which features local and national brews from hoppy IPAs to seasonal stouts. “We’re here to bring people together over great food, cold pints, and that unmistakable East Coast energy – right here in Colorado,” says Jennifer Rodriguez. Guests can enjoy a spacious patio overlooking a courtyard, complete
with cooling misters in the summer, or gather inside where the buzz of conversation pairs perfectly with Parry’s upbeat vibe. More than a restaurant, Parry’s serves as a community hub, often hosting fundraisers for local schools and nonprofits With a full bar, friendly staff and a menu built for sharing, Parry’s is a place where food and good times go hand in hand.
The menu doesn’t stop at pizza. Saucy wings, vegetarian and gluten-free options, and a dedicated kids’ menu ensure that everyone at the table is satisfied. (Photo courtesy: Pumphouse Brewery)
PHARAOH’S AMERICAN GRILL & BILLIARDS
Billiards, burgers and beyond
Chalk up a cue and order the prime rib sliders –Pharaoh’s American Grill & Billiards is Longmont’s top spot for serious pool and seriously good eats Voted Best Pool Hall, Pharaoh’s is more than just tables and tournaments. It’s a welcoming hangout where friendly competition meets quality food and a community vibe. “We provide a service that is needed and do a good job of offering friendly service with top-ofthe-line equipment,” said Owner David Mot. Known for attracting respectful and fun-loving players of all ages, Pharaoh’s blends billiards with a full grill menu featuring NY strip steaks, wings, burgers, tacos and their fan-favorite: prime rib sliders. Weekly leagues and tournaments keep the action lively, while regulars become part of what Mot calls a “happy pool player family.” Whether you’re a seasoned shooter or just in it for the scallop tacos, this Main Street venue hits the mark.
Pharaoh's American Grill & Billiards, 380 Main St., Longmont, 720.909.2215, pharaohsbilliards.com
Pumphouse is located on Main Street in Longmont (Photo courtesy: Pumphouse Brewery)
PUMPHOUSE BREWERY
A local staple with something for everyone
Since 1996, Pumphouse Brewery has been a cornerstone of Longmont’s dining scene. Located at 540 Main St., this craft brewery and sports bar doubles as a family-friendly restaurant, making it the perfect spot for any occasion. With its employee-owned status since 2022, Pumphouse continues to thrive, serving up generous portions, attentive service and a diverse menu featuring over 80 scratch-made dishes.
The brewery’s commitment to variety is evident in its offerings From the robustly bitter Flashpoint IPA – a West Coast-style IPA with bright citrus notes – to new menu additions like Crispy Brussels Sprouts and a Skillet Cookie, there’s something to please every palate. Vegetarians and gluten-free diners will also find plenty of options, including the Sweet Potato Cauliflower “Burgers” and Creamy Vegetable Risotto
Pumphouse’s year-round covered patio, which is heated in winter, has earned accolades as the Best Patio in the 2024 Best of the West and Best Place to Eat Outdoors in the 2023 Best of Boulder awards It’s also dog-friendly, adding to its charm. With a dedicated space for family-friendly games and a menu that caters to all, Pumphouse Brewery remains a beloved Longmont institution.
Pumphouse Brewery, 540 Main St., Longmont, 303.702.0881, pumphousebrewery.com
Buffalo Chicken Salad and Pub Meatloaf (Photo courtesy: Pumphouse Brewery).
WHERE WE'RE EATING
TIFFIN’S INDIA CAFÉ Authentic flavor, family tradition
Established in 2012, Tiffin’s India Cafe stands out for its authentic, family-inspired approach to Indian cuisine. “We prepare food with the same care as if we were serving our own family,” says Owner Rabi Gurung, highlighting their dedication to quality and authenticity. Specializing in traditional dishes like Dosa, Pani Poori and Idli, Tiffin’s offers a rich, flavorful dining experience that keeps customers coming back. Their catering service, renowned for its reliability and delicious food, ensures every event is a memorable one. Celebrate the best of Indian cuisine and outstanding catering with Tiffin’s India Cafe.
VEGAN THAI CO.
Vibrant flavors, vegan focus
Vegan Thai Co. has captured the hearts of Longmont, earning accolades as Best Vegetarian/Vegan and Best Gluten-Free restaurant in the 2025 Best of Longmont awards Founded in Denver and relocated to Longmont in 2022, this gem shares a space with Mana Thai Comfort Food. “Our customer base is loyal and supportive of our delicious food,” says Owner Gregory Hoefer. What sets Vegan Thai Co. apart is its exclusive vegan Thai cuisine, available for delivery and pickup. The menu features a delectable array of gluten-free options, making it a haven for those with dietary restrictions. The flavors are vibrant, and the dishes are crafted with care, ensuring every meal is a delightful experience. Vegan Thai Co. has become a staple in the community, offering a unique culinary journey that caters to all. Their commitment to quality and taste has earned them a devoted following and these prestigious awards
Tiffin's India Café, 1232 S. Hover St., Longmont, 303.834.8368, tiffinsindiacafelongmont.com
Sandwich lovers know the drill: when you’re craving a stacked Reuben or a legendary Italian sub, you head to Your Butcher Frank. This Longmont mainstay has been slicing, stacking and serving with a smile since 1980. Coowners Ron Lamb and Patrick Martien credit their win for Best Deli to a simple recipe: “We pile our sandwiches high with high-quality lunch meat,” Patrick said, proudly referencing their use of premium Thumann’s deli meats. But it’s more than just what’s between the bread. With homemade soups, fresh salads, rotating specials from deli wizard Steven Podel, and a full-service butcher on site, it’s the ultimate one-stop shop for lunch and dinner. Friendly service and familiar faces make every visit feel like coming home – with a sandwich you can barely wrap your hands around.
Your Butcher Frank, 900 Coffman St., Ste. A, Longmont, 303.772.3281, yourbutcherfrank.com
FROM PLATE Purpose TO
How locally founded Goodie Bag supports local eats and cuts waste
by wendy McMillan Longmont magazine
It’s one of life’s most basic, unifying truths: everybody eats. Forget romanticizing concepts of “starving artists” or waxing nostalgic over pulling all-nighters in college sustained by boiled ramen. People need fuel, not least when they’re engaged in bright, creative, purposeful, and productive pursuits. And, while ramen may be delicious, who would truly choose a salty cup of noodles when a mouthwatering selection of crispy, juicy hot chicken with farm-fresh side dishes from Post Chicken and Beer in Longmont is available instead? Perhaps followed by an irresistible assortment of scratch-made Landline Doughnuts? Thanks to Goodie Bag, a cleverly innovative mobile app, options like these are not only real and affordable, but each purchase also supports local businesses while reducing food waste
While students at CU Boulder, Goodie Bag founders Eddie Connors and Luke Siegert found themselves increasingly
struck by the dual issues of high food costs and waste. Both worked in restaurants, where they saw firsthand the quantities and frequency with which quality food ended up in landfills. Where others might merely see the problems, however, Connors and Siegert envisioned possibilities. Following graduation, they spent a year in Siegert’s parents’ basement, dedicating their best efforts to creating a more sustainable and affordable food system by building Goodie Bag
The Goods on Goodie Bag
Customers, or “goodie baggers,” use the Goodie Bag app to browse these listings and purchase a bag at a stellar discount, not uncommonly as deep as 60% or more off the original price.
While constructing the online platform, Siegert was working at Boulder pizzeria Barchetta. His boss loved the idea so much that he offered the pair a pilot opportunity from the restaurant, packaging up leftover lunch slices and selling them at half-price on Goodie Bag. The response was resoundingly positive.
“The first goodie bag sold was a pretty surreal moment,” Connors says. “We camped out at Barchetta when they listed the goodie bag, and at the time, texts went out to a couple of hundred local customers in Boulder with a link to purchase. Sure enough, the bag was purchased, and less than an hour later, a young mother and her two children walked in, asking for their “goodie bag.” That moment was super rewarding. It validated the past several months with very real evidence that we could shape society for the better.”
Since that first trial, the promising startup has expanded to include a third founder, Briana Boehmer. As a part-time CU professor and 2:33 marathon runner, Boehmer well knows the value of quality fuel. She also has extensive experience with startups. “Goodie Bag is without a doubt the most impactful endeavor I’ve been fortunate enough to work on,” she says. “Rarely do you get the opportunity to work on a project that can help create systematic change in the way Goodie Bag can.”
Not Your Ordinary App
Getting started with Goodie Bag is easy
Simply download the app, set your radius and preferences and wait to be notified when bags drop
“Goodie Bag is a great way to get last-minute deals. I’ve tried new restaurants I wouldn’t have otherwise.”
Goodie Bag’s simple but brilliant marketplace model connects customers with local shops offering surplus food at discounted prices. Local food shops – from bakeries and cafes to restaurants and delis – can list their perfectly good, unsold food at the end of the day as “goodie bags.”
When a shop has extra food/surplus, they can list it, and Goodie Bag notifies everyone in the area, then it’s up to users to snag the bag
Surplus can be incredibly variable from one shop and predictable from another, Boehmer says. Some may post every day, and others just a few times a week. Bags must be picked up within the window specified by the shop. With 66% or more off the food, it’s well worth it! Shops can also add quick items at checkout
“Goodie Bag is a great way to get lastminute deals,” says satisfied customer Gina H. “I’ve tried new restaurants I wouldn’t
(Left to Right): Luke Siegert, Eddy Connors, Briana Boehmer and Jack Connors (Eddy’s brother). Courtesy photo: Goodie Bag
have otherwise. I’ve recommended it to friends who now love it, too.”
Win-win-win
The progressive platform is completely free for shops and consumers to use. For businesses, Goodie Bag provides a way to salvage revenue on otherwise sunk costs, reduce their environmental footprint, and attract a new customer base. For consumers, it’s an opportunity to access tasty, highquality, local food at an affordable price, making healthy eating more accessible. And for the planet, it’s a powerful tool in the fight against food waste.
“It’s been awesome to be able to repurpose some of our favorite leftover foods or pizzas,” says Barchetta Owner Jesse. “We can still get that meal out to somebody instead of it going into the trash.”
What’s next?
Goodie Bag currently operates in five states including its home base, Colorado Longmont joined Boulder, Denver, Fort Collins and surrounding communities when Goodie Bag launched here in June. Local partners currently include
Bakewell, Landline Doughnuts, Ozo Coffee (Longmont), Biscuits @ Mike’s, Peak Press Juicery, Bella La Crema and Post Chicken and Beer (Longmont), with interest steadily growing.
While the Goodie Bag team looks forward to broadening its impact in other states, they are also devoted to and thankful for the company’s Colorado roots. “We are a small scrappy team, so the support of communities we launch in, like Longmont, matters so much!” Boehmer says
Learn more about Goodie Bag at goodiebag.co
MAKING A DIFFERENCE
The Fridges Feeding Longmont
By Rebecca furuta Longmont magazine
“You just have to be hungry,” explains Melanie Graham, volunteer and board chair of Longmont Food Share.
That’s how Graham describes gaining access to either of Longmont’s two community fridges. “There’s no paperwork or identification. We don’t have to assess your level of need. It’s literally an open door to food.”
Longmont Food Rescue (LFR) provides residents with access to fresh, free food through outdoor community fridges that are open at all hours, every day of the week.
open and accessible whenever someone needs food,” explains Volunteer Kendra Johnson.
Longmont’s two community fridges are located at Longmont United Hospital and outside the Heart of Longmont Methodist Church.
Keeping with the principles of mutual aid, neighbors can bring surplus food from their kitchens, fruit trees or gardens to the fridge, which distributes the resources and prevents food waste. LFR represents an aid model rooted in community support and the voluntary exchange of resources
LFR’s Fresh Food Connect uses bike couriers to collect excess food from community gardens, local pantries and groceries donated by individuals. Volunteer cyclists pick up food donations to help stock the community fridges
Naomi Curland, executive director of LFR, finds that community fridges have the added benefit of bringing people together for the purpose of feeding Longmont and ensuring that everyone has access to food.
“Just to see that these individuals can come here and get excited over items and be able to say, ‘Oh, I can share this with my other neighbors who have a need’ is a really beautiful thing,” she says
Mutual aid has always existed in human society, says Curland, but there is often a rise in mutual aid when the systems in place have failed. Community members want to address the inequities they observe. “We have a lot of volunteers who are worried about federal policies that impact food security, and this is a hands-on, grassroots way for them to do something to help.”
“We have a lot of different programs all with the shared mission of reducing food waste and getting food to those who need it.”
The group follows a mutual aid model, where resources are exchanged among community members for mutual benefit
“It’s really important to allow people who are engaging with the fridge to do so with dignity and not feel shame or a sense of stigma, and that’s why the fridges are
LFR relies on dedicated volunteers to run the organization. Started in 2017, the organization has grown rapidly and serves approximately 1800 people each month. Still, most of the work is done by volunteers like Graham and Johnson. “I get so much out of being a part of this,” says Graham. “The gratitude fills me up, and the way people only take what they need and share what they have is pretty incredible.”
LFR also relies on a dedicated staff to coordinate partnerships with other organizations, nonprofit agencies and food retailers
“We have a lot of different programs all with the shared mission of reducing
Longmont Community Fridges feature colorful artwork designed by local artists and painted by community members. (Courtesy photo: Longmont Food Rescue).
Longmont Food Rescue (LFR) provides residents with access to fresh, free food through outdoor community fridges that are open at all hours, every day of the week.(Courtesy photo: Longmont Food Rescue)
food waste and getting food to those who need it,” says Curland. “We connect with donor partners who have excess food and distribute it at our Produce in the Park and Parking Lot pop-ups and distributions.”
The parking lot distributions take place at the Longmont YMCA on the second and fourth Sundays of the month. Produce in the Park takes place in Collyer Park on the first and third Sundays of each month.
“I think it’s really important to have varied distributions,” says Johnson. “Produce in the Park is a free farmer’s market, where people can shop for what they want. The YMCA gives people quick access to pre-bagged distributions so they have the chance to experiment with new foods they might not normally consume.”
Reducing barriers to accessing food is a central part of LFR’s mission. Food recipients remain anonymous There are no forms to fill out, and recipients do not need to provide any proof of need.
“A lot of people feel a sense of shame or embarrassment when they use services like food pantries,” says Curland. “They can come to one of our distributions, remain in
their car, drive up and leave with food.”
Serving up a second helping of dignity matters a lot to recipients struggling with food insecurity. Curland shares that one food recipient stated, “We’re so grateful for what you do! This summer, we had five kids and the grandkids move back in with us, so it’s a lot more mouths to feed. These fridges help so much!”
As future federal funding for food
assistance programs remains uncertain, Curland and her volunteers remain committed to local solutions. They believe grassroots efforts, such as the fridges, are vital for combating hunger throughout the community. “What’s so special about our organization is that anybody can be involved,” Curland said. “The second that you put your hand on that fridge, you’re part of this project.”
LEFT: Longmont Food Rescue Founder Kelly Mahoney rides the Fresh Food Connect electric trike for a food rescue shift. RIGHT: LFR volunteers set up a free farmers market in the park. (Courtesy photos: Longmont Food Rescue).
Q&A with Longmont's ‘Buffalo Phil’ Caragol
by brittany anas Longmont magazine
For the past 15 years, 'Buffalo Phil' Caragol – Longmont resident, CU superfan and walking spirit squad – has been impossible to miss at University of Colorado football games. Sporting a horned helmet, face paint and boundless energy, the 72-year-old alum turns every Folsom Field appearance into a rally He logs 20,000 steps a game while firing up the student section, high-fiving kids and even welcoming rival fans, all in the name of Buffs pride
Now, with Coach Prime’s third season kicking off and a reloaded CU roster, Caragol is back in action and ready to deliver another fanfueled assist from the stands
Outside of Folsom, he's channeling that same wild energy into “The Blunder Years: A Boyhood Memoir,” his hilarious and heartfelt memoir packed with stories from his childhood and 1970s Boulder when he was a student Fans can meet him in person at his Boulder Bookstore author talk on Oct. 22 But first, meet the man behind the horns in this Q&A, which has been edited for length.
Let’s start with the horns – how did the signature helmet look begin, and when did you first become “Buffalo Phil”?
Phil Caragol: It all started in 2010 I graduated from CU in 1975. After working at ad agencies on Madison Ave. and then in San Francisco, my wife and I moved back to Boulder. Friends threw us bon voyage parties before we left, and at one of them, someone presented me with a buffalo helmet they'd made. I had no idea what to do with it at first
The first game I went to, the Buffs had a terrible season, and everyone in the stands had long, sad faces The lightbulb went off: 'I know what I need to do with this helmet.' That was the beginning of Buffalo Phil. I sat in the stands the next game with the helmet on and talked myself into going all the way down to the front of the stands and just going crazy to get people to cheer and make noise. A few people stood up, and then a few more, and it just continued
Now, when I come into the stadium, it’s a love fest.
It's my boyhood memoir. It's my firsthand account of growing up in the 1950s and 1960s, and then attending college in Boulder in the early 1970s. It's got a lot of twists
What do you hope your legacy will be?
In the past two years, I've had at least a dozen freshmen come up to me and say: 'Buffalo Phil! I have photos of you, me and my dad at CU games when I was a kid.' That keeps me fired up
Your book’s called The Blunder Years – what’s one story from that era you almost didn’t put in the book?
PC: There is one. It's called 'Orange Sunshine on my Shoulder.' That story was about my college drug years. I hesitated to include it because I thought it might be perceived in the wrong way. There's no way around it: In the early 1970s, Boulder was very psychedelic. It was a very mindexpanding experience that affected the rest of my life. I discovered how creative I was
You’ve been cheering for the Buffs through thick and thin. What keeps you coming back every season?
PC: I'm not a fair-weather fan. Everyone wants nothing but 'Let's win, let's win.' But I bleed black and gold. I'm fired up with school spirit. That really keeps me coming back. The fans have school spirit, and it's an honor for me to bring it out in the fans and the stadium. Every game is one continuous adrenaline rush.
You’re speaking at the Boulder Bookstore this October What can fans expect from your in-person author talk?
PC: A lot of laughs and storytelling.
PC: I’m not a sanctioned mascot. I’m totally indie. But I’ve become like a school tradition. Ralphie and Chip are school traditions. I love Miss Peggy [CU’s superfan who has attended games since the 1940s]. I would like that to be my legacy – Buffalo Phil is a school tradition. I’m 72. I hope I can keep doing this as long as I’m above ground.
The Blunder Years is available now from online booksellers, Longmont’s Barbed Wire Books and will be featured this fall at Boulder Bookstore, where fans can meet Buffalo Phil in person at his author talk and book signing on Oct. 22. Visit boulderbookstore.net for tickets and details.
Buffalo Phil’s Game Day Ritual
Here’s what a game day looks like for Buffalo Phil:
• The Pregame: “I have a two-hour bathroom takeover to put on my beard paint, which is mascara,” he says. “And then I have a curly que mustache on both ends.” Then there’s the face paint and costume.
• In the Stadium: Buffalo Phil starts in the visitor section, welcoming the opposing team’s fans to Boulder. Many times, those teams have a superfan, too, so he snaps photos with them.” “I have a photo with five corn head guys from Nebraska," he says. Then, he heads down the West side of the stadium, going up and down the stairs, giving out high-fives
• Next is the student section: “That’s also a gigantic rush because I sneak in downstairs so they don’t see me coming,” he says.
• During the Game: It’s game time. Buffalo Phil runs throughout the stadium, following the Buffs on defense and rallying fans to make noise. “There have been times where the momentum of the game has changed as a result of that,” he says
'Buffalo Phil' Caragol on the sidelines of a CU football game.
(Courtesy: Phil Caragol)
CALENDAR
SEPTEMBER/OCTOBER
Mark your calendars and explore a variety of events happening in and around Longmont this fall.
RHYTHM AT ROOSEVELT PARK
MUSIC & ARTS FESTIVAL
SATURDAY, SEPT. 6 • 2-10 P.M.
Rhythm at Roosevelt is more than a music and art event: it’s fun for the whole family Celebrating the arts, music and nature in one fun-filled signature event held at the scenic Roosevelt Park. 700 Longs Peak Ave., Longmont, longmontcolorado.gov
THE INN BETWEEN CHILI COOK-OFF
SATURDAY, SEPT. 13 • 1-4 P.M.
Turn up the heat on homelessness! Join us for The Inn Between's 4th Annual Chili Cook-Off fundraiser. Taste and judge the best chili recipes or enter your own for a chance to win prizes! Featuring live music with Mackenzie Rae & Buckshot Moon, a silent auction and the satisfaction of supporting a great cause. All proceeds go directly to providing supportive housing for low-income families and individuals facing homelessness in our community. $15. Bootstrap Brewery, 142 Pratt St., Longmont. theinnbetween.org
LEFT HAND OKTOBERFEST
SATURDAY, SEPT. 27 • 11 A.M.-9 P.M.
Join us for a traditional all-day Oktoberfest with live music from Polka Folka and the Polkanauts, stein holding, brat eating, a costume contest, kids’ activities, bounce houses/slides, craft artisan market and more. Plus, Oktoberfest Märzen Lager will be flowing with traditional eats from local food trucks. Perfect for the whole family! Tickets: $5, Kids 12 & under are free. Tickets sales benefit the Left Hand Brewing Foundation. The Garden at Left Hand Brewing, 1245 Boston Ave.,
Longmont, lefthandbrewing.com
YA YA FARM & ORCHARD APPLEFEST
SATURDAY, OCT. 11 • 3:30-6 P.M.
SUNDAY, OCT. 12 • 3:30-6 P.M.
Celebrate fall at YA YA Farm & Orchard’s Applefest with food, music and family fun. Savor Nordy’s BBQ, fresh apples, and cider donuts. Enjoy drinks while listening to live bluegrass music by local band Stirrup Trouble. Rain or shine. This event does not include apple picking Tickets: $48 adults, $25 kids (10 & under), $5 (3 & under). YA YA Farm & Orchard, 6914 Ute Hwy., Longmont, yayafarmandorchard.com.
ST. VRAIN HISTORICAL PUMPKIN PIE DAYS
SATURDAY, OCT. 11 • 10 A.M.-5 P.M.
SUNDAY, OCT. 12 • 11 A.M.-4 P.M. Fall means more than pumpkin pie – it’s time for the St. Vrain
Historical Society’s 54th annual Pumpkin Pie Days Vintage & Antique Market, Oct. 12–13. Browse 80+ vendors of antiques, art and collectibles. Tickets: $11; kids under 12 free Boulder County Fairgrounds Exhibit Building, 9595 Nelson Road. Tickets: $11 and free for children under 12. stvrainhistory.org/ vintage-antique-markets
LONGMONT OKTOBERFEST
SUNDAY, OCT. 21 • 11 A.M.-7 P.M. Celebrate Longmont Oktoberfest at Thompson Park with beer, pretzels, live music, food, games, and a local artisan market. Bring your dog to Paw Partners’ petfriendly space or relax in the Hot Dog Lounge. Proceeds benefit Longmont Humane Society, Annie & Millie’s Place and Greenwood Wildlife. Thompson Park, 420 Bross St., Longmont, longmonthumane.org
DÍA DE MUERTOS FAMILY CELEBRATION
SATURDAY, OCT. 11, 11 A.M.–3 P.M.
Celebrate the 25th anniversary of the longest-running public Day of the Dead celebration in Colorado! This year’s Family Celebration will return to Downtown Longmont with the outdoor street festival that has become a Longmont tradition. The celebration of culture, heritage, life and love will feature traditional live music and dance, face painting, sugar skull decorating, crafts, food trucks, a kids’ play zone, local vendors and more! Free. Downtown Longmont 4th Ave. & Kimbark St., longmontcolorado.gov
MEAD COMMUNITY DAY
SATURDAY, SEPT. 13, 4-9:30 P.M.
Mead Community Day returns Sept 13 at Mead Town Park. Enjoy games, activities, vendors, food trucks, a beverage garden, and fireworks Live music includes Delta Sonics and headliner Vixen Don’t miss the cornhole tournament and family fun! Mead Town Park, 441 Third St., Mead, townofmead.org
LONGMONT HALLOWEEN PARADE
SATURDAY, OCT. 25, 9:30 A.M.
The annual Longmont Halloween Parade is one of our city’s most beloved events Ghosts and goblins gather to show off their costumes and trick or treat at participating businesses along Main Street More details about the 2025 event will be posted soon! Roosevelt Park, 700 Longs Peak Ave., Longmont, longmontcolorado.gov
YA YA Farm & Orchard Applefest (Photo courtesy: YA YA Farm & Orchard).
