Bright green herb-infused oils made of basil, parsley, chives, or mint are a great way to use garden herbs and add concentrated flavor to your dishes. 

Milan Doshi of Five Points Fermentation Co. shows you how to make a poor man’s version of capers using edible flowers that can be grown in your backyard. 

“Local first, sustainable second, organic third.” Celebrity chef Hugh Acheson’s simple food philosophy can, and should, be a guiding light for all of us. Here in Denver, we’re lucky to have a devoted group of people dedicated to local, sustainable, organic—and just plain good—food. Dig into the stories on the following pages, then get out there and taste the difference community makes.

Deejay Howie Drummond turned his passion for backyard barbecue into a reality TV show. 

Start the day off right with Mangiamo Pronto’s granola.

Erika Cunha, owner of Living the Sweet Life bakery in LoHi, makes every piecrust from scratch (even during the holidays). She shows us how to master a perfect pastry.

Few foods are more symbolic of summer than an ear of sweet, buttery Olathe corn. Skip the pot of boiling water and grill the veggie instead. Chef Paul Reilly (of the now-closed Encore) shows us how.