Food Matters: Cooking with Rosemary

Chef Rosemary Burkholder

Borscht is bubbling on the stove inside Rosemary Burkholder’s rustic alpine home, perched up a steep, rocky shelf between Carbondale and Glenwood Springs. The chunky stew honors autumn for the classically trained chef, who hails from Berks County, Pennsylvania, and has spent the past 32 years working with food here in the Roaring Fork Valley and beyond.

“As a kid playing in the woods of Pennsylvania, being a rebellious child (with my siblings), we ended up in some hippie garden farm. They had borscht going,” she recalls. “I fell in love with it then.”

Burkholder has prepared a gourmet lunch to highlight early fall harvest and showcase fresh elk, hunted in Steamboat Springs by her husband, an avid outdoorsman. She’s also gathered ingredients to prepare two kinds of fruit-infused vinegar, another seasonal tradition that helps to stock her pantry for winter. (See recipes at the end of

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This Is the New No. 1 Cause of Food Poisoning, CDC Study Says

It’s common knowledge that handling or preparing certain foods the wrong way can get you pretty sick if you eat them. Typically, this involves washing fruit and veggies before cooking them, storing items at the appropriate temperature, and being sure to clean surfaces and your hands when they’ve been in contact with raw ingredients. But now, a new study from the Centers for Disease Control and Prevention (CDC) has uncovered that there may be some new surprising items in your kitchen that could lead to food poisoning.

The comprehensive research, released in the CDC’s Emerging Infectious Diseases journal on Sept. 8, examined data from the Foodborne Disease Outbreak Surveillance System (FDOSS) that is used to collect reports of foodborne disease outbreaks from federal, state, local, and territorial health departments across the United States. Researchers tabulated outbreaks recorded between 2007 and 2016, which they describe as “nationally notifiable and defined

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