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A few days ago, I saw my chef talking to an older man with a funny-looking wicker basket. She called me over for what turned into an all-organic olive oil tasting. The guy had finishing oil as well, so that we could compare ours to his. After trying the oil we use, the man (who looked and talked a little like Jeffrey Steingarten) searched for a word to describe it, and eventually went with "cloying."
If I had participated in this tasting a year ago, I would have been writing down everything he said and deciding which oil to get. But now, I was much more concerned with getting the line set up.
Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.
