In Denver there's a little restaurant called Beast + Bottle, which is run by chef Paul C. Reilly and his sister Aileen V. Reilly. The pair strives to use as much local food as possible, and pasture-raised lamb is one of the top meats found on the menu. Paul orders his...
Let's get to the marrow of the subject right away, making your own bone broth is easy, cheaper and you have complete control over what goes into the liquid. After all, would you rather be pouring a pale substance out of a carton from who-knows-where or, sipping on...
Bacon made with pastured heritage pork by any other name might smell as sweet, but it doesn't taste as good. That's why we source some of the best from Buckner Family Farm in Longmont as well as River Bear American Meats. While River Bear is easy to spot, if you've...
by Linnea Covington Moving a herd of bison isn't easy, as Jill and Glen Klawonn know. They run High Point Bison, a 5,000-acre ranch on the border in Wyoming that raises all the buffalo meat Locavore Delivery sells. "We really enjoy it," says Jill, who practices...
by Linnea Covington The first time I walked onto Buckner Family Farm in Longmont I was greeted by a procession of adorable dogs, each bigger than the one before it. Finally, I settled next to the two-foot-tall Sirtlan, a hound from Turkey that Clint Buckner procured...
2 Servings Wild Salmon Ingredients: 2 salmon filets, 6-ounce each, skin on 1 Tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon fresh cracked black pepper Instructions: Preheat oiled grill to 450 degrees. Season both fillets with salt, pepper and olive oil. Place...
4 Servings "Simpler is better with this fish," says Ryan. "The product speaks for itself and with true wild-caught fish you want to pull a little bit of the moisture out of the meat." What You Will Need: 4 Alaska Direct wild-caught sockeye salmon fillets, 6 to 8...
by Linnea Covington There's nothing like fresh salmon on the plate, whether it's grilled, baked, fried or steamed. But not all salmon is created equal, and our wild-caught sockeye has a flavor that sings of salty seas, and a gorgeous orange-pink hue thanks to the...
by Linnea Covington Once a fisherman, always a fisherman, says Ryan Hanley, who provides the beautiful, bright red-pink salmon we serve to our customers. Hailing from Alaska, Ryan moved to Colorado in 2005 to go to the School of Mines, but after falling in love with...
by Linnea Covington Eating good chicken changed Garoleen Wilson's life, literally. She would get pasture-raised birds from a farm in Nebraska, and once she and her family started eating chicken this way, Garoleen knew she couldn't go back. "They were so delicious, we...