The last day of my eight day outdoor adventure tour of New England brought me to Pittsfield, Massachusetts, in the northern Berkshires. (I was backcountry skiing nearby on Mt. Greylock, Massachusetts’ tallest peak.) I did a quick Internet search for restaurants in and around Pittsfield, and then scanned the list for restaurants that might have […]
Flatbread Company, New England
As I continued my travels throughout New England, I stopped in for dinner at the Flatbread Company in North Conway, New Hampshire. Founded in 1998 in Amesbury, Massachusetts, Flatbread now has seven locations, ranging from MA to NH to ME. Rumor had it that they now serve a gluten-free pizza, and I couldn’t resist checking […]
Margarita Grill, Glen, NH
I haven’t blogged nearly as much as I would have liked to lately, largely because I’ve been buried by my recent travel schedule. At the moment I’m in Intervale, New Hampshire, and I’ve been traveling throughout NY, VT, NH and MA for eight consecutive days of backcountry skiing and ice climbing on assignment for a […]
Larkburger, Edwards, CO
For much of last week, Kelli, Marin and I were in Vail, Colorado, where friends of ours from Washington were in town for a ski vacation. Needing to satisfy a lunchtime hunger craving one day, we debated where to eat. Vail certainly has no shortage of high-end, white tablecloth (expensive) restaurants, including Larkspur, which is […]
A False Sense of Security
Here’s an admission: those of us in the Celiac/gluten-free community can, at times, be a paranoid group. We worry (obsessively) about gluten contamination in our food, usually because we’ve had an experience (or several) that has shaken our confidence in what we can eat where. Regaining that confidence is a difficult process – it can […]
The Happy News about Blue Cheese
Recently, the question came up about whether or not blue-veined cheeses are gluten-free. It’s a fair question to ask, given that blue cheeses (Roquefort in France, Stilton in England, Gorgonzola in Italy, Danablu in Denmark, and Maytag Blue in the U.S., for example) are made using mold derived from the Penicillium bacteria. That mold, in […]
GF Dehydrated Meals in the Backcountry
Well, another day at the winter outdoor retailer is under my belt, and frankly, I’m exhausted. But I did find out some useful information about GF offerings in the dehydrated meal category. Several companies make a full line of breakfasts, lunches, dinners, desserts and side dishes that are dehydrated. Typically, you add boiling water, let […]
GF Outdoor Athletes and Energy Chews
This blog post finds me in Salt Lake City, Utah, where I’m attending the Outdoor Retailer Winter Market trade show, hosted by the Outdoor Industry Association. If you’re into outdoor adventure sports, this is the place for you! Imagine taking all the companies that deal in climbing gear, ski gear, camping gear, outdoor technical clothing, […]
Clearing up the debate about Everclear
I was recently at a restaurant in Boulder on assignment for a magazine, writing about the chef and his approach to cooking (more on that and a GF review of the restaurant after my article comes out). After dinner, I sat at the bar chatting with the bartender, who makes many of his own liquors […]
Panchero’s Mexican Grill
I’m writing this blog post from the road – from a hotel room in Montrose, Colorado, to be exact. Thursday began a whirlwind tour of western Colorado, and I’m just about at the halfway mark, having completed stops in Durango, Silverton and Montrose, and with stops in Aspen, Glenwood Springs, and Grand Junction still to […]
- « Previous Page
- 1
- …
- 64
- 65
- 66
- 67
- 68
- …
- 74
- Next Page »