Kevin Poss’ grandfather grew Scout 66, a cool-season wheat variety, on the family farm in Hugo. While grain production has changed significantly in the past three generations, Kevin continues growing the winter wheat variety.“ My father and grandfather both sold their grains into the commodity system,” says Kevin, a Colorado Grain Chain member. “We sell direct to consumer, and I am so grateful to my customers who make it possible for me to still carry on the family tradition of farming grains close to Hugo.”

Efrain Gomez built his restaurant empire following an apprenticeship with his uncle, known as Señor Miguel, a pioneering figure in Boulder's Mexican food scene. Señor Miguel was notably the first Mexican American to own a commercial building in Boulder, a fact Gomez takes considerable pride in. Gomez opened his first establishment in Lafayette in 1991. After achieving success there, he eventually transferred operations to his siblings and redirected his focus toward Boulder. Efrain's of Boulder opened in 1997 and has remained under Gomez's direct management ever since. He emphasizes the importance of consistent personal involvement, stating: A lot of people open a restaurant, and then get some success with it, and they walk away. They go on vacation, and when they come back, things aren't so good. The restaurants' foundation rests on chile verde—green chile with pork—which customers consistently praise. Gomez distinguishes his preparation method: The problem with a lot of other places is that they put flour in their chile verde to thicken it. We don't do that, and it's much better. The Boulder location's success earned Efrain's the Best Mexican Food award from the Boulder Daily Camera for 19 of 20 years. Gomez's nephew, Christian Piñon, is transitioning into leadership. Recently, Piñon orchestrated the Boulder restaurant's relocation to a more prominent location near McGuckin Hardware.

> Created by culinary school graduate Rick and home-taught cook Cassie, Freshly Laid Food Truck partners with local farms to source freshly laid eggs for their 'suggestively tasty' breakfast dishes. Their signature 'Basic Chic' features house-made Frosted Flake-crusted crispy chicken, a farm-fresh fried egg, and chili maple aioli on French toast brioche. Having worked together on 'at least a dozen food-related jobs' over the past decade, they bring farm-to-table breakfast to Lafayette's food scene.

> L.R. Laggy is on a mission to serve 'the most delicious brisket in the region' while making barbecue that is 'healthy for people's bodies as well as the planet.' With the pledge of 'no seed oils, ever,' Rang Tang cooks ethically-sourced meats for hours using local oak and fruitwoods on an offset smoker. Sourcing from Grama Grass & Livestock, Buckner Family Ranch, and Frank's All Natural Homestead Meats, Laggy believes that 'the way to transform the food system is to have high standards.'

"Gray's Misen Place is a registered 501(c)(3) nonprofit organization dedicated to raising food waste awareness and empowering youth with culinary education."

Every active Colorado Master Gardener is required to work 24 volunteer hours per year and accrue 12 hours of continuing education.

Sarah’s experience in sales and marketing has helped the Joneses diversify their business model, allowing them to collaborate with local farmers and ranchers in ways that benefit everyone, while simultaneously protecting the local ecosystem. “The key is biodiversity, whether it’s our gut health and diet, our soil, our friends, or customers,” Sarah explains. In addition to growing over 20 varieties of potatoes, the Joneses also grow seven varieties of heirloom grains

> Growing on 2.5 acres in Fort Collins, Folks Farm and Seed uses regenerative agriculture practices including seed saving, composting, cover cropping, and low-till farming to produce 'nutrient-dense superfood grown with beyond organic standards.' Their farm stand and CSA program provide 24 weeks of organically grown vegetables, herbs, and regionally adapted produce. They specialize in 'saving and selecting varieties of vegetables that have been bred locally or in the arid Southwest,' making their crops ideally suited to Colorado's climate.

"Hand-crafting funky, delicious, and gut-healthy lacto-fermented foods using local & organic ingredients from regenerative farms in Colorado."

Chocolate, with the right ingredients, can be a guilt-free pleasure.