Table of contents 5280 April 2013
For more than a month this past summer, a 28-year-old man from Colorado Springs survived alone in the southern Utah desert on little more than plant roots and river water. Will LaFever was on a personal journey to repair a life broken by misunderstanding and misfortune. Fixing himself, though, might cost him everything.
With comprehensive immigration reform a real possibility this year, we look at how our broken system affects Colorado—and how things could come into focus in the near future.
We’re not failing quite yet, but our children’s overall health grade dipped to a D+ on the 2012 Colorado Health Report Card. From obesity to food allergies, we break down five issues facing our state’s kids—and examine the latest research, treatments, and programs you should know about to keep your child healthy and happy.
How beetle-kill trees can make your garden grow.
Hollie Colahan isn’t your typical animal-lover: Working at zoos from Houston to Orlando, Colahan has bottle-fed baby cheetahs and tended to agitated animals during hurricanes. Now, as the Denver Zoo’s large mammal curator, she helped facilitate a deal with the royal family of Qatar to bring a trio of young lions to Denver—the zoo’s first cubs since 2006.
How I learned to stop competing with a gardening know-it-all.
Meet Ben Mollner, a practicing dentist who runs an art studio out of his living room.
Everyday sneakers get a runway makeover.
Designer Spotlight: Stephanie Ohnmacht
Why you should consider hopping a short flight to your next weekend getaway destination.
Our picks for weekend-worthy end-of-season bashes at Colorado ski resorts.
How one local family channeled their pain from the Columbine tragedy into a nationwide force for good.
Menus are an ever-changing lineup of complex seasonal dishes, and sometimes even foodies can have a hard time keeping up with exactly what’s on their plates. We asked Corner House chef Matt Selby to break down some dishes and ingredients on the dinner menu at the four-month-old Jefferson Park restaurant. Bon appétit.
Eat & Drink
At Basta, chef-owner Kelly Whitaker cooks with a wood-fired oven to coax delicate flavor out of every dish.
Torta Grill proves why these Mexican sandwiches are the kings of the lunch rush.
Tired of store-bought ricotta? This fresh, spreadable cheese is easy to make and pairs well with crusty bread.
Ale House at Amato’s fried brownie isn’t just any old deep-fried treat.
No longer just for the yoga-obsessed, juicing hits the mainstream.