Email Author Juliet Wittman

Awards

• 2012 - National Council on Crime and Delinquency/Prevention for a Safer Society Award, published October 27, 2011

  "Redemption"

• 2012 - Bert Greene Award/International Association of Culinary Professionals, published January 20, 2011

  "Czech, Please"

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2001 Stories by Juliet Wittman

• The Plum Dumpling Gang

  published August 30, 2001

  When I was a child, my mother made plum dumplings every year around this time. It was always an occasion. My sister and brother-in-law came over... More >>

• The Soft Cell

  published August 16, 2001

  It's lunchtime at Fourmile, one of the state prisons in the Cañon City complex. We're in a small room, at a table set with plastic cutlery... More >>

• Planet Dancer

  published August 2, 2001

  If America were as ballet mad now as it was in the 1970s, or if last year's Center Stage were as good a movie as The Turning Point,... More >>

• The Truth Hurts

  published May 10, 2001

  In 1895, playwright Oscar Wilde took the Marquess of Queensbury to court in London, claiming the marquess had libeled him by calling him a... More >>

• Snout on the Town

  published May 3, 2001

  I first encountered truffles last summer -- after reading about them, wondering about them, gazing at the listings in food catalogues and wincing... More >>

• In Search of Umami

  published April 5, 2001

  Mark Monette, Flagstaff House: "It's not real. I think it's an invented thing. When I'm balancing taste, I go back to the things I know work well... More >>

• Candyland

  published March 15, 2001

  The first thing that hits you is the scent: chocolate. Subtle, not too sweet, but permeating the air in the spotless Boulder kitchen where Chris... More >>

• Life in the Slow Lane

  published February 15, 2001

  Here's what Boulder chef and Slow-Foodie James Moore suggests you do when confronted with a bottle of olive oil: Pause to consider the color -- is... More >>

• Swiss Miss

  published February 15, 2001

  Victor Saouma carefully shapes his sentences, at pains to be accurate. Part Lebanese, part Colombian, he holds himself with dignity. A professor... More >>

• Cuba Libre

  published February 1, 2001

  Joe Schneider had already graduated from culinary school and spent time in professional kitchens when the Caribbean cookbooks started calling to... More >>

• Stop, Cook and Listen

  published January 4, 2001

  The students stand around the steel tables of the Cooking School of the Rockies' professional kitchen. Before them are rows of plates containing... More >>