It’s been almost five years since I started as the food editor at Westword. I followed in the footsteps of my friend Mark Antonation, and now I’m handing over the role to Antony Bruno. He’s a talented writer who’s been a regular contributor to our food section for a while. You might have spotted his work showcasing Aurora’s Havana Street.
Taking on this role was a dream come true. I learned so much and grew as a writer and reporter. However, I feel the urge to explore new paths. You can still catch my articles in Westword as I continue contributing on a freelance basis.
Before my time here, I freelanced around a decade. Though I felt confident in my knowledge, I was nervous about tackling in-depth storytelling. But the job kicked off fast; on my first day, I helped confirm details about Bar Bar, a beloved dive bar in Denver.
It’s a place I returned to often, especially as I reported on its struggle to stay open. Unfortunately, we lost Bar Bar last September when a car accident made it irreparable. This reflects the rollercoaster of last year in my own life.
In March 2025, I was diagnosed with stage three breast cancer. Chemo took a toll on my taste, turning food into a chore. Trying to enjoy the outdoors was tough, especially with the loss of my hair. 2025 was definitely a challenging time for me.
However, once treatment wrapped up, I felt the joy of food return. I slowly got back into the swing of things and returned to work in September. Now, I’m on medications to keep everything at bay, and as my hair regrows, the future feels promising.
I’m proud of my journey as Westword‘s food editor. Here are a few stories that stand out from my time:
Oysters and Coastal Waterways: I discovered how oysters positively impact coastal ecosystems while visiting a Virginia farm. Trying those fresh oysters back in Denver connected me to where our food comes from.
Boulder’s Grain Business: My visit to Kelly Whitaker’s grain operation educated me on the importance of local food systems. It was inspiring to see how passionate people work to create a sustainable restaurant ecosystem.
Transitioning to Cheesemaking: I met Tim Veldhuizen, a former restaurateur turned cheesemaker, surrounded by adorable baby goats. His story reminded me to pursue my own passions.
Duffy Fanganello’s Market: Duffy’s Town & Country Market is known for its fresh salmon. His enthusiasm for food and community is infectious and continues to inspire others.
When it comes to favorite restaurants, it’s a tough call. I can’t pinpoint just one, but my comfort spot remains Sam’s No. 3 in Glendale. It’s where I celebrate milestones, indulge in Tex-Mex chili, and feel at home.
There’s still much to explore and many meals to enjoy. I’m excited about this new chapter ahead of me. Thanks for following my journey!
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