It’s time to discuss Colorado cheeses, natural personal lubricants, bees and turkey eggs (not necessarily in that order).

Alpine natural rind cheese, via Loveland-based Colorado Farmhouse Cheese Instagram.
Spring was in the air and taste buds for the May edition of Kitchen Table Talk, KGNU’s monthly hour-long food show. Co-hosts John Lehndorff and chef Dan Asher of River & Woods and Ask’Kara were joined by Rainbow Shultz of the Jamestown Merce and Liz Thomas, Boulder Farmers Market Manager. They tasted local farmstead cheddar and spicy greens and cricket-enhanced granola and talked with callers about making the most of spring crops and deviled eggs. Topics included natural personal lubricants, sourcing turkey eggs and childhood food aversions.
You can read John’s Nibbles column about the 25th anniversary of the Boulder Dushanbe Teahouse here.
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    It’s time to discuss Colorado cheeses, natural personal lubricants, bees and turkey eggs (not necessarily in that order). Alexis Kenyon

  • cover play_arrow

    It’s time to discuss Colorado cheeses, natural personal lubricants, bees and turkey eggs (not necessarily in that order). Alexis Kenyon

Alexis Kenyon

Alexis Kenyon

Alexis Kenyon is an experienced radio reporter with more than 15 years of experience creating compelling, sound-rich radio stories for news outlets across the country. Kenyon has master's degrees from the University of California, Berkeley, Graduate School of Journalism in radio broadcast and photojournalism. She has worked in KGNU's news department since 2021 as a reporter, editor, and daily news producer. In all her work, she strives to produce thought-provoking, trustworthy journalism that makes other people's stories feel personal. In addition to audio production, Kenyon runs KGNU's news internship program and oversees the department's digital engagement.
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