October 21 - 22, 2022
Posts created 30

Ken Albala

Ken Albala is Professor of History at the University of the Pacific in Stockton, CA. He has written many books on food history, cookbooks, encyclopedias, reference works and translations. He […]

Gregory Bair-Caruso

Gregory Bair-Caruso is a Culinary R&D Technologist at The Jackfruit Company, specializing in frozen food. He is also one of the Festival’s emcees and a Flatirons Food Film Festival board […]

Steve Bergin

Steve Bergin is Founder of Conservation Cacao,  which supports cacao farmers across Latin America, helping them to improve quality through the selection of varietals with superior flavor, better post-harvest practices, […]

Sara Brito

Sara Brito is a food lover with a zest for life. She’s also the co-founder of the Good Food Media Network, publisher of the Good Food 100 Restaurants™, a 501(c)(3) […]

Caroline Bushnell

Caroline Bushnell is the Director of Corporate Engagement at The Good Food Institute (GFI), a nonprofit organization accelerating the shift to a sustainable, healthy, and just food system. She leads […]

Megan Bucholz

Megan Bucholz is the founding foodie of Local Table Tours, which provides culinary tours in Boulder, Denver, and Fort Collins. Megan is one of the Festival’s emcees, and a former […]

Clint Carroll

Clint Carroll is an associate professor in the Department of Ethnic Studies at CU-Boulder and an Executive Board member of the Center for Native American and Indigenous Studies at CU-Boulder. […]

Jackie Chang

Jackie Chang is the full-time cheesemaker at Haystack Mountain Cheese. Since 2004, she has been developing and making their perennially award-winning hand-made cheeses. When not working over a milk vat […]

Linnea Covington

Linnea Covington has written about food for over a decade, first in New York City and now back in her hometown of Denver. Since returning to the Mile High City […]

Greg D’alesandre

As Dandelion Chocolate Chief Chocolate Sourcerer, Greg D’alesandre travels the world in search of the best cacao to use to make great chocolate. He feels strongly about sourcing cacao directly […]

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