“Do you think my men are going to work for $12 an hour if the guy next door is paying $20?” Figone asked, appearing to inflate the cost. “I’m going to have to match that pay.”
The six-year-old law allows Centennial Staters to make no-refrigeration-required foodstuffs—breads, cookies, pastries, preserves, pickles, and the like—in their home kitchens and sell their scratch-made wares (as well as eggs, honey, tea, and more) from their yards, at local markets and events, and online. Producers working under this law need only take a food-safety class to be certified; they also have to maintain a clean kitchen, properly label their packaging, pay sales taxes, and sell directly to consumers within our state’s rectangular borders. Sound easy? It actually is—much more so than leasing a commercial kitchen just to bake and sell a few hundred pies or cookies. Intrepid producers can earn up to $10,000 in net revenue per year, per CFA product (e.g., brownies are one product, and brownies with walnuts are considered a different product)—meaning it’s not out of the question for folks to earn a decent living from the comfort of their own home kitchens, for the delicious benefit of their fellow Coloradans.
Kaur, N., Chugh, V., & Gupta, A. K. (2014, October). Essential fatty acids as functional components of foods – a review. Journal of Food Science and Technology, 51(10), 2289–2303. Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4190204/
Anyone who has ever roasted winter squash seeds knows they don’t cook evenly. The skin remains kind of chewy even as the seeds’ innards become tender. Here’s how to ensure even cooking: Start by simmering the seeds in boiling salted water. This step not only tenderizes the seeds’ hard skin, it also deeply seasons it.
An update on the Parisian classic—tartare made with lean veal, salty roe, and a smoky pecorino dressing. Get the recipe for Veal Tartare with Trout Roe, Capers, and Fiore Sardo Dressing »
By “recently,” I mean the past couple of decades. And by “moving target,” I mean that those who aren’t inclined to kill it dead have taken to reinventing the institution every few years.
A robotic stacking arm, named “Lester,” stacks seed oats onto pallet at Schumitsch Seed Inc. (Photo: Courtesy of Travis Dewitz)
Little-known fact: L’Hostaria sommelier Carlos Valenzuela and manager Fabrizio Brovelli have a passion for hunting and smoking Colorado game. Enjoy the bounty of their expeditions, prepared off-menu by chef Ruben Bonomi—craveworthy smoked salmon this week, too—to pair with impeccable imported Italian wines. Just ask. 620 E. Hyman Ave., 970-925-9022, hostaria.com
DEAR DAVID: You know how they say if you put 10,000 monkeys in a room, typing on keyboards non-stop, that one will eventually produce a great piece of literature? Well, forget the monkeys and start rounding up some squirrels.
Zimbio reports that the star fines the venue $5,000 if her dressing room gets an incoming call. Then there’s all the junk food she requests, like Doritos, Pop Tarts and KFC.
If frost does occur, the information below will give you some details to help assess any potential impact to crop yield and quality. The full impact of frost will not be obvious immediately. Several warm days may be required for the extent of leaf and crop damage to be evident. The magnitude of frost injury will be dependent upon how low temperatures went, time of exposure, and the stage of crop development. Generally, the closer the crops are to maturity, the less serious the loss. Critical stages and temperatures for various major crops are described as follows.
Menu items show global influence with a respect for the southwestern pantry. Every element of every dish I’ve eaten there so far has been prepared properly, highlighting the quality of the ingredients.
How to Roast Pumpkin Seeds (and the Pumpkin Itself!) | Big Size Pumpkin Seeds Related Video:
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