food column
ZERO FOOTPRINT | EDIBLE SCHOOLYARD | SLOW FOOD
WORTHY GOALS Words by Josh Niernberg | Photo by Cat Mayer
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e are coming to the end of yet another
and French traditional classics reimagined with
busy summer. I can see the light at the end
— you guested it — Colorado ingredients. In mid-
of the tunnel of our scheduled events. Last week
July, I was in Denver with the FIVE cooking at the
I was one of a group of chefs called the Colorado
Colorado Fare party at Slow Food Nations; their
Five who were cooking an eight-course Japanese
motto is “Good, Clean and Fair” food for all, and
Kaiseki-themed menu to help raise money for
the unofficial theme of the event was how. If you
charity. This event was held at Knapp Ranch
aren’t already familiar, Slow Food Nations is an
in Edwards and it was the most beautiful table
annual festival which takes place in downtown
setting I’ve ever had the privilege to be a part of.
Denver. This year there were 30,000 participants
The FIVE team used Colorado-grown ingredients,
over the week of events.
Colorado wines and spirits and Colorado themes
throughout the ambitious menu inspired by
Summit which was hosted by a panel of experts
Chef Bryan Redniss of The Rose in Edwards. The
within the field of responsibly-sourced food. If
previous week, the team was at the Crested Butte
you have been an avid reader of this #thenewwest
Food & Wine Festival. We were raising money for
column in Spoke+Blossom, it should come as no
the Crested Butte Center for the Arts by cooking
surprise that I am an avid supporter of the Slow
a menu inspired by European ski culture. Swiss
Food Movement and a member of the Slow Food
One of those events was the Slow Food Chefs
