Eats & Beats

The 3rd annual Local Food Summit is March 2-3 in Denver.  Mickki Langston, executive director of the Mile High Business Alliance, visited "First Take with Lando and Chavis to describe the growing momentum behind the local food movement.

"The intention is to help build relationships between people who are working inside the food economy all the time," said Langston.  "Food is the foundation of our community, and it's delicious!"

In light of his new television series, "Chef Driven," chef  and restaurant owner Frank Bonanno visited "First Take with Lando and Chavis" to talk about public TV and food artistry.

"I really wanted to showcase what Denver has to offer,” said Bonanno. “...We are as good a beer town and wine town as any city the country.” This Saturday at 1:30 p.m. on Rocky Mountain PBS, the next episode of "Chef Driven" covers  soul food in Denver (Feb. 21). Previous episodes have focused on beer, burgers, and bread. 

Round two of Chipotle's "Cultivating Thought" series has been announced, with a diverse collection of 10 writers, whose work, thoughts, musings and ideas will appear on cups and wrappers.  This time, curator and NY Times bestselling author Jonathan Safran Foer (Extremely Loud and Incredibly Close, Eating Animals) included three Latino authors in the mix, but none of them Chicano or Mexican.

Ryan Mecillas

Looking for some variation in the standard Super Bowl menu (you know, guac, chips, wings), we called on Sergio and Roxanne Negrin from Frijoles Colorado in Lakewood, for a fresh take on what to serve for the big game.  

They obliged by visiting KUVO's morning show "First Take with Lando and Chavis" with tiny cups of strong, sweet Cuban coffee, a plate of their  ropa vieja (shredded pork on rice with black beans and plantain),  and an  authentic Cubano sandwich.

Eats & Beats: A Ramen Rescue

Jan 21, 2015

A new study reported at says America's youth may be eating too much pizza (or just not the right kind of pizza).  So what's a college student to do?!  Ramen noodles to rescue, say KUVO interns Cindy Howard and Ryan Mecillas.

It's about the things you add, says Howard (CU-Boulder).  "When we're using the regular ramen noodles we will add some basil, some chicken, some vegetables, carrots, sprouts. We'll make it like a pho" (the Vietnamese noodle dish).