Interview with Alex Zeidner about founding Folks Farm & Seed, focusing on seed-to-seed growing and regenerative agriculture practices. Source: VoyageDenver

Farm Eats Direct launched in July 2020 when chef and entrepreneur Donna Merten transformed her University of Colorado Boulder graduate degree in food systems into a mobile operation that captures 'seconds'—produce, meat, and ingredients that would otherwise go to waste—from 10-12 Boulder County farms and creates affordable, nutritious meals that demonstrate how sustainable food systems can support both farmers and community resilience. Operating from a food truck with executive chef Greg Ashbaugh and junior sous chef Juan Medina alongside culinary students from Auguste Escoffier School of Culinary Arts, Farm Eats Direct receives daily deliveries of excess inventory ranging from cosmetically imperfect produce to sprouting potatoes and animal organs, creating daily menus featuring organ burgers, mushroom tacos, pasta from pig cheeks, and fermented condiments while returning all kitchen waste to farms as animal feed. The operation captured nearly 40,000 pounds of food in 2021 and projected 80,000 pounds in 2022, proving that five-star dining experiences can be served on compostable plates at accessible prices while addressing food waste and farmer compensation simultaneously. Beyond commercial operations, Farm Eats Direct partnered with World Central Kitchen to serve over 1,800 meals to Marshall Fire survivors in December 2021, establishing operations next to Moxie Bread Co. in Louisville for several months and demonstrating how food systems focused on waste reduction and farmer support can pivot to serve communities during emergencies. Through its commitment to connecting farmers directly to consumers while reducing waste and bringing local nutrient-dense food to Boulder County, Farm Eats Direct embodies the grain chain philosophy of building resilient regional food economies where skilled culinary professionals transform overlooked ingredients into celebrated meals.

> Co-owners Barbra Huntting and Deirdre Appelhans opened The Read Queen Bookstore & Cafe at 129 N Harrison Ave on June 20, 2020, reviving independent bookselling in East Boulder County after Louisville's Book Cellar closed in 2018. Despite construction delays and the coronavirus pandemic pushing their February opening to June, the women-owned business acquired the previous store's inventory and naming rights, creating an inviting community space featuring distinctive red bookcases, a welcoming patio, and a front porch where customers can work or read. What sets The Read Queen apart is their dual focus on community building and quality offerings: new and used books across multiple genres paired with exceptional coffee service (voted write-in winner for best Latte/Mocha/Teahouse). Open Monday through Friday from 7:00 am to 7:00 pm and weekends from 8:00 am to 7:00 pm, the café serves "some of the finest espresso drinks anywhere along the front range of Colorado" alongside sweet treats. Located across from the WOW! Children's Museum, one block south of Baseline on Harrison Ave, The Read Queen has earned recognition as Best Bookstore, Best Independent Business, and serves as a gathering place for book lovers seeking unique gifts, exclusive board games, local artisan creations, greeting cards, and puzzles in a welcoming, community-focused environment.

Feature on Moringa Vinga, a Denver company making sipping vinegars from nutrient-dense moringa leaves, inspired by the founder's experience fighting malnutrition in Zambia. Source: 5280 Magazine

> Based in Longmont and managed by Doug Farrar, Crooked Roots Farm is a small-scale Boulder County operation specializing in vegetable production alongside pasture-raised eggs, lamb, and heritage pork. The farm maintains strict organic standards, emphasizing that they 'never spray pesticides ever.' Beyond avoiding chemicals, Crooked Roots implements regenerative techniques including cover crops, compost application, and compost tea to enhance soil health, while integrating livestock grazing into their rotation before vegetable planting. Their mission centers on delivering 'high quality meats and vegetables' to Boulder County while prioritizing land stewardship through sustainable agriculture that balances productivity with environmental care.

"Soy-free, plant-based protein made from red lentils, yellow lentils, green peas, and mung beans. Packed with clean protein and naturally firm in texture."

Spruce House Bread operates as a cottage bakery at 7198 S Spruce Street in Centennial, Colorado where baker Jeff Nixon hand-mixes and shapes all breads at his home using wild yeast sourdough culture and long fermentation methods that demonstrate how traditional bread-making techniques produce more flavorful and digestible products than industrial processes. Following the philosophy that 'when made the way your ancestors made it, bread is more flavorful and easier to digest,' Nixon sources organic and local ingredients whenever possible, recognizing that short ingredient lists require premium-quality components to achieve exceptional results. Operating on a cottage bakery model where customers place online orders for Tuesday, Thursday, and Saturday pickup with menus rotating weekly and posted every Sunday, Spruce House Bread proves that small-scale artisan production can achieve professional recognition while maintaining home-based operations accessible to individual bakers. Nixon's commitment to craft earned Best In Show, Best Professional Entry, and Best Bread awards at Denver Bake Fest in both 2023 and 2024, validating that Colorado's grain chain includes world-class bakers who prioritize traditional methods and quality ingredients over production volume. Featured on Daily Grains' platform since September 2022, Spruce House Bread exemplifies the regional grain economy's emphasis on artisan producers who transform local and organic grains into celebrated products through time-honored fermentation techniques, demonstrating how cottage food laws enable skilled bakers to build professional reputations and serve communities without requiring commercial bakery infrastructure.

> Kalita Grill Greek Cafe opened at 801 S Public Rd in Lafayette (in the building most recently home to Jack's Pet Place pet supplies shop), bringing its beloved Greek cuisine to a new location related to the original Kalita Grill in Boulder. Open Monday through Saturday from 11:00 am to 8:00 pm, the restaurant positions itself as 'a Greek go-to restaurant where everyone can come to savor a bit of Greece,' offering traditional Mediterranean favorites including gyros, shawarma wraps, Greek plates, salads, and vegetarian options. The cafe's accessible menu and neighborhood-friendly atmosphere have made it a local favorite for authentic Greek dining, with delivery available through DoorDash and convenient online ordering. From classic gyro plates to chicken souvlaki and traditional Greek dishes prepared with Mediterranean flair, Kalita Grill brings the flavors and hospitality of Greece to Lafayette's growing restaurant scene, providing both quick lunch options and sit-down dining for those seeking authentic Greek cuisine in a welcoming, casual setting.

"Cultivating plants, healing, creativity and community through ecology based farming." Herb farm and tea company.

"Our selection of cold-pressed juices and nut milks are made from 100% organic fruits and vegetables with no added water or sweeteners." Minority-woman owned in Denver.