Take a byte of some plant-based holiday recipes

Alexis Kenyon/KGNU Bite-sized appetizer with locally produced plant based meat alternative, cheese, sour cream and chives.
On this week’s Radio Nibbles, John Lehndorff welcomes chef Ryan Cunningham for a tasty talk about the Boulder-born chef’s life growing up in natural foods, culinary education and vegan cookery. Cunningham’s Rollin Greens company offers shelf-stable, ready-to-use, plant-based “meats.” Cunningham waxed poetic about a fine-dining salad he tasted this week.
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    MorningMagazine_2023-11-30 Alexis Kenyon

You can read John’s latest column for Boulder Weekly here.

Alexis Kenyon

Alexis Kenyon


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