Tucked along the quiet bends of Coal Creek in Lafayette, Colorado, Three Leaf Farm is more than just a working farm—it’s a sanctuary for inspiration, creativity, and connection to the natural world. Here, we grow organic herbs, flowers, and produce for our own local restaurants and Tea Company, care for animals who call the farm home, and invite our community to explore the rhythms of the Earth through seasonal events, workshops, and gatherings.

As such, restaurants must change the way they treat cash customers, rounding to the nearest 5 cents when they do not have the exact amount. This is expected to cost restaurants a pretty penny: The National Restaurant Association estimates that rounding will cost restaurants an estimated $13 million to $14 million per month, or up to $168 million per year.

For the restaurant industry, a quarter of transactions still happen in cash, so the elimination of the penny could mean as much as $14 million in lost monthly revenue if eateries have to keep rounding up to make change. That has led the National Restaurant Association to push the federal government to allow pennies to continue circulating. At the same time, the group is advocating for legislation, called the Common Cents Act, that would set up national rounding rules to help businesses better manage the currency shift.

“Slow Food” plays a fundamental role in keeping this system alive, bringing people together to enjoy what the earth produces while also fostering awareness of how the ground and its people produce it. And let’s not forget “the right to pleasure” (il diritto al piacere, in Carlo Petrini’s words)!

Pagosa Baking Company started out of the back of our car. In 1999, Kathy started making her European style sourdough breads at home for friends, and over the months was invited to sell her products in local retail stores. We converted part of our garage into a commercial kitchen in December 2000, with the intention of a wholesale bread business. With encouragement from our future down town neighbors, we purchased our building in June of 2001 and opened the retail shop in July of 2001. Production continued in our garage kitchen till March of 2004, when we completed an addition to accommodate an onsite kitchen and apartment. This afforded us the opportunity to expand our offerings to include breakfast burritos, soups, and sandwiches. Our kitchen operates 7 days a week, up to 18 hours a day, to keep up with production needs.

When you consume fresh baked(short shelf life), locally source sourdough bread, you’re practically rewarding yourself and your stomach! Cottage bakery’s like Daily Grains specialize in these kinds of healthier breads.

In mid-November, Boulder-based Sanitas Brewing Co. announced it would close by the end of the year. By Dec. 20, the brewery had poured its final beers, becoming one of the latest casualties of a difficult period for the craft beer industry.

The Lafayette taproom closed Dec. 18, followed by the Englewood location on Dec. 19 and the flagship Boulder taproom on Dec. 20.

I wanted to create a space that my younger self would feel empowered going to, said Zaphira Be, who has been an esthetician for 13 years. I created my practice to help people feel comfortable and feel seen...I wanted to build a space that I would want to go. She opened her practice in 2022 after removing herself from toxic relationships and finding her purpose.

Glen and Dee Anspach moved from Bozeman, Montana to Lafayette in 1955, and Glen Anspach opened his jewelry store in a 300-square-foot space that doubled as home. The family-owned business now spans four generations with current owner Graig Anspach and grandson Ty Kuppinger continuing the legacy.

We dove into the farmers market world after years of owning a coffee roasting company (Peter) and a beekeeping company (Margo), said the Wanbergs. In 2021 we had the opportunity to open the City Park Farmers Market in Denver, and our lives were irrevocably changed for the better. This year we are taking the leap to open our second market in Lafayette where we now live.