Colorado Table

Peak to Peak Tap Room owner Gordon McKennon poses for a portrait in front of a handful of the 20 taps that are featured at the tap room. McKennon built and installed  the copper backsplash himself as well as used repurposed White Oak for the bar top, not pictured. (Philip B. Poston/Aurora Sentinel)

AURORA | When he started Launch Pad Brewing Co. earlier this year, brewer and owner David Levesque knew he wanted to dabble in barrel aging. With a brewing set up on the small side, aging a few brews in whiskey, wine or tequila barrels seemed like an ideal fit, he said. This week, Levesque is […]

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This image provided by Lonely Planet shows the cover for the book "Thailand: From the Source." It is part of a new line of cookbooks that offer takes on the cuisine of a particular country. (Lonely Planet via AP)

“Rice, Noodle, Fish” is the first guidebook — though the term should be applied somewhat loosely — to be published under Bourdain’s partnership with travel and food website Roads & Kingdoms. The book — written by Roads & Kingdoms co-founder Matt Goulding — is a deep dive into Japan’s food culture.

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This photo provided by JetBlue shows vegetation planted at a 24,000 square-foot "farm" outside Terminal 5 at John F. Kennedy International Airport in New York. The space is meant to educate travelers more than actually feed them, although eventually JetBlue would like to serve items grown there in terminal restaurants and even make some blue potato Terra Chips that are served on flights. (Jetblue via AP)

“We know people like green space. It’s what they have at home. Why not put that at an airport if that’s what they love and want?” says Sophia Leonora Mendelsohn, the New York-based airline’s head of sustainability. “Your flying experience starts on the ground.”

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