Most ranchers sell their cattle to a meat company for the going price, so there’s often little profit or incentive to invest in significant environmental improvements to their land. Something as simple as planting trees among pastures is expensive, especially across hundreds or thousands of acres.
“These kinds of things are great for biodiversity and take carbon out of the atmosphere and create all this public benefit and conserve water,” said Anthony Myint. “But they can’t sell the beef for an extra dollar.”
Myint is a restaurateur and the co-founder of Zero Foodprint, a nonprofit working with Boulder County to support regenerative agriculture projects that can help fight climate change.
Let chef David Pitula s meal kits nourish you on your next Colorado getaway.Denise Mickelsen •
Colorado mountain towns have become Denverites’ premier vacation destinations for winter 2021. But what to eat in your condo/cabin/hut away from home? Leave that to Whistling Boar, whose Weekender Box feeds two (at least); it will feel as if chef-owner David Pitula is in your rental kitchen with you. He and his wife and work partner, Debbie Seaford-Pitula, procure, prep, and pack into eco-friendly containers everything you’ll need to dine exquisitely. Snacks (think: hand-cut potato chips with ranch for dipping and meat-and-cheese assortments) come ready to eat, while locally sourced meals (two brunches, a salad, and two main courses with two sides each) require basic cooking or reheating via Pitula’s written instructions. Whipping up, say, a French toast feast is a simple matter of soaking challah in the provided custard; pan-frying it, along with SkyPilot Farm sausage links a