Cured

#021 Cured – Connecting People and Food with Will Frischkorn

 

Hey everyone, thanks for tuning in to Colorado.FM – The Colorado Podcast for this episode with Will Frischkorn of Cured here in Boulder.

Cured is a small grocery and deli that is dedicated to reestablishing our connection with food.  Be sure to stop by when you’re in town to grab a sandwich or a curated picnic basket for your day enjoying the outdoors.

Online, you can find Cured at CuredBoulder.com  and on Instagram @CuredBoulder and Twitter also @CuredBoulder.

If you can leave a review on iTunes, that really helps get the word out about the show and be sure to subscribe on iTunes, apple podcast, Stitcher, or however you like to listen to podcasts and signup for our email list as well.

Thanks a lot.

 


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Show Notes

[05:00] Roommates – Boxcar Coffee Roasters

[06:00] From the Tour de France to food – bringing the European influence home

[10:45] Educating the customers – being the connector to the producer

[15:30] Why Boulder

[18:45] Managing growth – what’s working, what isn’t

[21:00] What’s from Colorado, what’s made in house

 


Relevant Links

Cured Boulder

Lady of the Sunshine Wines

Boxcar Coffee Roasters

Light Root Community Farm

Mountain Flower Goat Dairy

New Beet Foods

Chautauqua

Mt. Sanitas

Brainard Lake Recreation Area

Ward General Store

Frasca Food & Wine

Todd Reid

 


Related Episodes

Jessica Beacom- The Real Food Dietitians

Piante Pizzeria

 


Transcript

 

You’re listening to Colorado.FM, the Colorado Podcast. Now we’ve been talking a lot about gear lately and you know, that’s a big part of what we do here in Colorado. But another big part is after that day outside is we are so fortunate to be able to just eat and drink so well at the end of the day.

So that’s been something I’ve wanted to get into a little bit more the local food scene and were able to kind of kick that off and, and hopefully go down that wormhole a bit with this episode.

So in this episode I speak with Will Frischkorn of Cured here in Boulder and so they are a small shop of just hand curated items. They’ve got an amazing deli, charcuterie and cheese counter with really knowledgeable staff throughout. And so you go in there and it’s just an amazing experience to almost like a more European shopping experience to go in there and speak with the purveyors of these amazing foods they’ve teamed up and share a space with a Boxcar coffee.

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It’s the kind of store that you just like hanging out it. I’m now a lot of us in boulder do know this story already. It’s a real favorite for people in the area and you know, hopefully this information will help you if you were heading to town, if you’re coming up, you know, whether for a vacation or even just for the day, this is really the place to stock up whether before you’re heading out for hikes or you know, if you need food after you’ve spent the day outside. Now if you are going before you’re part of your plan to go outside, they’ve got amazing sandwiches. Go in there, just grab something really good and you know, forget about those bars that you’ve been carrying around for your hikes. Just go get a great sandwich. Um, and also they do curated picnic baskets and you know, so it can really be a nice part of your plan if you’re going to spend the day outside, you know, and again, the picnic baskets, you know, there are a good thing for locals to grab too.

So really cool people. I’m amazing story, low family owned business and will himself, uh, you know, it is him and his wife that run this place, but I only had a chance to meet and speak with will. His story’s really fascinating. He had actually written in the Tour de France at at one point and you know, so it was a professional cyclist and this is what he transitioned to and so you can kind of really get a feel for all that time that he spent in Europe. Um, you know, as a cyclist and that connection with food that you, you kind of have over there. But again, you know, this is a important part when we talk about having a perfect day here in Colorado. A lot of times it’s getting outside and then getting some good food and some good beers. And you know, we’re just really fortunate to have all of this farm fresh produce and amazing craft beer that’s being made right in town.

And so again, hopefully this is just the start of, you know, getting to know this, this side of life a little bit better here in Colorado if you want to find out more about cured, you can find their website@curedboulder.com. Um, they also are cured boulder on instagram and on twitter. And twitter’s kind of interesting for them because they post up, you know, their menu of sandwiches daily. So if that’s something you want to keep track of their twitter feeds, where to find it out. So anyway, I hope you enjoy it. Here’s my conversation with will frischkorn have cured boulder.

Um, thanks for taking the time to meet me. Like we’re having a chance to chat for a second. This is one of my favorite places in town. And so, uh, sitting here in your wine shop in the morning, uh, you know, it was really a pretty perfect way to start the day. We’ll happy to, happy to do it. And yeah, this is our one quiet place in here we can hide out for just a couple minutes surrounded by delicious bottles and things first. First thing in the morning. First Day of the week. Yeah. And eat breakfast wines. We actually, we have one lady that makes, it’s called Lady of the sunshine. It’s this beautiful bottle of California biodynamics something in and she actually calls her wines. Breakfast wines. We should open one. Let’s, let’s cut. Exactly whenever you’re ready. Man. I’ve, I’ve already got myself off to upon espressos from the boxcar sit out.

So now it’s time to. Exactly. They’re good roommates. Their boxcar. We’re lucky. Yeah. This place is killer. And so, uh, yeah. So people, um, you know, not in boulder, so we’re at the shop and you might hear some coffee being ground in the background and some, uh, you know, there’s a nice bustle in the, in the space. It’s just a comfortable place to hang out. We’re, we’re, we’re lucky. We’re two businesses that share space here. So sort of before a real collaborative spaces started going a handful of years ago. We did it out of necessity. We, uh, we’re looking at, you know, two businesses trying to figure out how we locate in the area of Pearl Street. We wanted to be in spaces were all either too big or too small and they were all expensive. And we go, well, we’re both looking for about half of what that one is.

Let’s, let’s do it together. Um, and it’s been an amazing synergy, mean we’re seven years in, two brand new businesses. Both husband and wife operated so unbelievably lucky. Looking back and my dad, he’s a business consultant. I was like, you guys are idiots on so many counts. This is like a ticking time bomb. What are you doing? Or like, I think it’s kind of work. It’s like, well, I’ll go, go for it. You guys will have fun. And we’ve been, we’ve been lucky. Oh, that’s hilarious. Nothing like the, uh, the old sage looking down and being like, I don’t know that this doesn’t really sound like much of a plan that you guys. Sure you’re gonna drink a lot of good wine, right? Yeah. How can you go wrong? Right? You got all the good vices like cheese, wine advice and essential it all. It all depends on perspective.

Right, right. Cool. Well, let’s, um, you know, you kind of mentioned getting started in, in finding like a perfect a roommate, so, you know, I was just doing a little research and so, I mean, in 2008 you’re riding the Tour de France. Yeah. So a pretty abrupt but exciting change. I finished my cycling career early, retired young. I’m kind of at that point where I went, yeah, this is, this is amazing. I got to do the races that dreamt of as a little kid. Um, I’ve managed to make a living for 10 years living all over the world, riding my bike and paid to do it. Um, and I was good. I wasn’t great, but I was good. Um, you know, I was talented but not gifted. Um, and found that point where I’m like, this is probably about where I’m going to go. I might get a little bit better.

I could probably do this for six, seven, eight years, but I’m never going to be one of those guys that make so much money that when I stopped I can just be done. There’s always going to be a next chapter. And I was kinda excited to just get on with that next chapter, um, while I still loved riding a bike and still love playing and still had spilled some years and could also do before kids. Um, I looking back especially, I feel so blessed that my wife and I who started cure together, um, we did it before kids because, because man, those first couple of years they were together. We were here 60, 70 hours a week and you can’t do that once a little people come at. Right? So it was kind of a fun. It was a fun transition and it was a transition into stuff we loved, you know, I grew up loving racing bikes and got into that, um, along the way, fell in love with food.

I’m pretty darn early. Um, and then, uh, you know, different part of the country. My wife did the same thing. Food was a big passion for her and when we kind of have that, uh, made the decision, let’s stop racing bikes. Um, you know, what’s next? I worked in this port for about a year. I’m on the management side of it. Team learned a little about that, learned it wasn’t quite what I wanted to do for the rest of my life. Um, and we went to what, what is, what do we want to jump into and food was it, um, we, we almost did a restaurant. We’re kind of bouncing back and forth, these two business ideas in our heads and then looked around and said, you know, we’ve got a bunch of friends in the food world. I’m all over it and I don’t think we have a single couple that we know who are married, who have young kids and who have a restaurant and all those pieces still exist in the same circle.

Uh, so let’s not try to be the exception. Maybe we could be, but let’s still retail. Let’s do something that, that when we looked back at boulder and wanted to come back home here from living in Europe, we felt there was an, each, there was no know, more grocery stores here per capita than anywhere in the country. Um, but no specialty, nothing, nothing small. They were all big for whole foods. And three, king supers and s to Safeway. I mean it’s overwhelming, but they’re all big stores, so how do we do something? It feels like, you know, with an American spin that feels like the markets that we love shopping in in Spain, right? Yeah. And that’s like the reference, right? Like I’m cycling’s the type of sport that brings you to Europe, especially at elite levels and your relationship with food in Europe is just totally different. That’s not how we do it here in America. So I’m guessing that that a big part of that experience, living and living in that

environment is what rubbed off on them.

It was a big influencer. Yeah. No, I mean growing up both, both of us respectively had families that, that loves food and our own ways and enjoyed it and loved cooking together and eating and drinking and having, you know, having food. Be a, a social connector. I think rarely do you like to cook a great meal and sit there by yourself and just talk for a couple of hours. It’s like, no, you do it with friends, at least with a significant other or a good buddy. Um, and I think food is an amazing. It’s an amazing social lubricant. Um, alcohol of course helps too, but, but uh, but it’s something really magic about it and for us the opportunity to then live in Europe and get to go to all these places and see all these producers and the people that you might’ve even enjoyed here at home but not been able to connect with it gave us that opportunity and then almost as much as anything that the experience of shopping there, of, of cooking, of hunting your food on a daily basis, not going to a big grocery store and you know, cool, I’ve got what I need for the week, but you know, every day going out and what am I, what am I gonna eat today?

What looks fun? It looks great. What’s inspiring? That was something that really struck us as, as unique and special and that we wanted to play with.

Right? Yeah. No, and I think that some of that just way of life, that’s just the way it’s always been done over there. This is what’s starting to Kinda catch hold here, right? Like hugely satellite stop shopping, big box. You don’t need to stock up for the month. You can go out and then if there’s a person behind the counter is going to be an expert in that and that’s part of what the experience is here as well. I mean when you come here, I mean you go just go to the cheese counter and ask them what’s good and in the idea of being able to taste it, no one where it’s from the labels kind of explain it and it seems like you, a big part of that is making these adventurous type things a little more accessible.

Very much so. I mean we are in our core values, you know, education is a critical one of those and it’s educating obviously our team but, but especially our customers. How do we, how do we share a bit of knowledge about the food people are taking home and I think it’s a, we’re in a period right now that’s looking back. I think it’s one we’re actually going to look at is pretty pivotal in America’s sort of food scene and food systems, but people really want to know. They want to know about what they’re eating. And, and I, I honestly feel that when you know a little bit about what you’re eating, it tastes better. It’s more meaningful. Um, so if we can help almost as middleman is the wrong word, but as the connector between a person who’s making something awesome and we try, you know, every product in the shop is something that’s made by a person.

It’s not a, it’s not a company. I mean there’s, there’s a legal entity behind it, but we try to champion things that are, that are authentic, that are real, that are made by, by humans, but they’re probably pretty damn busy making that stuff. The reality is they’re not probably going to meet every person that eats their food, but we can be the connector between a great craftsperson and the end user, the theater. Um, and if we can share a little bit about story, know, hopefully it helps amplify what they’re doing and raise awareness and, and also people appreciate it a little bit more. It’s, it’s fun to do. And like you mentioned, it’s tons of work for these, like smaller batch producers. I know I live here in boulder as well. You know, I’m lucky enough to have been in an environment where you can connect with your food a little closer for example.

It’s incredible. Yeah. Yeah. A good friend of ours is one of these people making milk. They’ve got a dairy farm and we go over there and we take it up and we bring it home and it’s not even pasteurized and it’s the whole dynamic thing. It’s actually light route. Oh yeah. Yeah. And they’re amazing people and every time you go over there they’re working. Man. It’s crazy. And so, you know, the idea of marketing and selling and then connecting with the customers is like, you know, after you’ve already been up running a dairy farm is just insane. So yeah, like stores like this to support these brands are definitely a critical part of the. No, we do that as one of the most important things that we do is helping. Helping small producers make it. Um, and in our, in our introductory session, I’ve got a couple of new people starting today.

Okay. One of the first things I always share is like, none of us, anybody in here is going to get rich doing this. We’re not going to get rich on selling groceries that have incredibly slim margins. You’re not going to get rich working for us because, well, we have the margins and the producers that were, were selling product from there slaving away trying to make something awesome. But the reason we’re all doing this is not to get rich. It’s because it’s meaningful because it’s, it’s cool because it’s delicious because we get to surround ourselves by buy awesome products and awesome people. Um, and hopefully, you know, help help chug it all forward. Yeah. It’s funny, I was reading a book last night and I was this book that I’m in love with right now and not, and it was, you know, thinking about this meeting and they, and they were talking about, right, it’s about writers and art and really it’s, it’s way more about that kind of environment.

I mean, the people making these things are artists with their craft and narrative craft needs to be supported by an ecosystem and you know, it’s. And you’re an artist in your own right, like curating this thing. It must be incredibly fun to get. They’ll get me wrong, but it’s awesome. It’s awesome. That’s a lot of work. We taste a lot of product. That’s one of those fun things we get to do is choose what goes on the shelter because that also means we get to then steal it all and take it home. But yeah, I mean it’s, it’s an exciting time in the food world in America because there’s so much out there. Um, but there are a lot of people who are still figuring it out or it’s not quite there yet and it’s, it’s actually just as it’s cool to help those guys with, with positive, but real feedback, you know, here’s, here’s what you’re doing, right.

Here’s where I feel like there’s some shortcoming, like how do you help everybody, everybody do it better and rising tides. Yeah, yeah, yeah. We get to, we get to eat and drink a lot. It’s, it’s pretty good. Exactly. I was thinking about that, like, you know, speaking of food at home, I mean your covers must look amazing. Are they just a microcosm of what’s going on here? That’s pretty much the selection of what’s here and then what’s just about to be here for you. We, we, well yeah. And your kids like lunchboxes must be unbelievable to have our two year old, literally like my wife will be like pick them up from school and driving, driving up the street. It’s like money cured cheese comes in and just like sits down at a table and is like a quarter pound of Cheddar. It’s amazing. Exactly.

That’s perfect. So, so in that transition, um, you know, we talked about kind of why the store, but why boulder was, were you already kind of home based here? Were you looking for places? I know you say cycling is huge here, so I don’t know if cycling kind of had cycling and brought me here when I was a kid. Yeah. Um, but we looked elsewhere. We kind of developed this model while we were still in Europe, the idea of it and business plan and went where, where’s this fit in America. Um, and tried to pull ourselves out of, like automatically coming back to boulder, which is where my wife was born, lived all over, but it was back here. I’d moved to Colorado when I was 16 to live at the Olympic training center down in the springs when I was 18, turned pro, came up to boulder and kind of always had a house here since I’m even living in Europe.

Was back and forth a couple of years that I wasn’t here, rented our house, but we had a home here and friends were here and it was kind of a logical. Um, and it was fun to go, you know, is it, is it borders at Santa Barbara as it bend? Is it, is it Santa Cruz? Like we’re all of these little places that kind of older size and demographics we thought this might fit and then in the end go, no, let’s just boulder folders, folders, home and, and it’s awesome there. Yeah. Yeah. And how has it, um, you know, this community, one of the interesting things and one of the things that this podcast is even really about is, you know, what is really behind the magic of not just bolted, like what’s going on in the front range has just blown up, you know, it’s so supportive.

It seems like, you know, what’s your experience been like? Just fits the business side. Starting wild to watch, you know, I’ve been here for 20 years now and I moved from, uh, moved from West Virginia, completely different world, amazing mountain biking, kayaking, outdoor recreation. Like crazy to the point where you’re like, it still undiscovered. You go back there and it’s, it’s epic and there’s no one there. Where here we have, you know, half the trails of my neighborhood park did when I was a kid, you know, but like 700 times the users, but it’s a place that attracts people that, that I think are similarly like minded and want to want to play. I want to get outside one, uh, one of value lifestyle as a part of life. Um, work hard but, but enjoy life. Um, but it’s been wild to watch the transformation of, of, you know, California especially sort of drifting this direction, but people from all over that have come from successful backgrounds and go, I want, I want to live there.

This place is cool. Um, and are excited about all the things that brought people here 40, 50 years ago. Um, it’s, it’s an amazingly supportive community. That’d be a small business then people will really, if you’re doing a good job, people want to champion that and then support it. I’m going to go out of their way to do so. Which is so meaningful for all of us that are, that are trying to make this happen. But people also excited. I’m excited to have, you know, something like this. We timed, luckily timed well I think 10 years earlier we would have been out of business in a year or five years earlier. We might have struggled for a couple and then been done and we uh, we got lucky to start at right around the time where I think they were just a lot of people here that, that had been living in San Francisco and New York and bigger cities and going whereas the small place, um, that you have in big cities. Um, but we didn’t have here yet.

Yeah. You know, I am one of those people. I mean, I, you know, I’ve lived in New York and out on the west coast as well. And, and yeah, there’s like that. I think it’s Marie’s like a cheese store in New York. Yeah, I mean there’s a line down the street to shop at this like cheesemonger. Right. Completely. It’s amazing. And so that’s the kind of environment that, you know, in a, in a lot of other places maybe you didn’t have that kind of support. Like people are literally waiting in line to get this one item on their grocery list and so

no, and we are, you know, coming here on the holidays and we get a little bit of energy, like, wow, imagine what it’d be like to be in a big city. Right. It’s already too much. We like, or like every day you come to the counter, let’s taste some stuff. We’ll hang out for a little while. We’re, we’re lucky here in that way.

Right. Yeah. That’s like the perfect balance. Yeah. And that’s what was I going to get at, you know, one of the things that, you know, part of that supportive environment is it’s allowed you to grow a bit. Like you did open a place in Denver, I believe. Right.

You know, we keep talking about Denver. We have, we opened it, we opened a second one here in boulder. Um, it was kind of our experiments, seeing what, like, what that might change. We did it for two years. We actually just closed it and it was a really good business lesson. It was a great lesson in how important location is. Um, I think everybody says that, I think we’d known that, um, and we tried, but it was a really fun exercise in scaling, but small scaling and then going, you know what, this isn’t right. We have all of these other things that are working, you know, what we’ve ended up doing is our, our catering operation has grown like crazy and that’s become a huge focus. Our gifting business, something that’s just organic now is something where, you know, I think by the end of this holiday season we’re going to be looking at warehouse space, which is shipping, shipping goodies of goody boxes of food all over the country to places that don’t have a cured.

Um, it was really fun. And we create these boxes and we send them, you know, often there are people that have visited the shop or lived here in boulder that aren’t here anymore. Um, and we can send a little slice of what we do here everywhere. Right. Um, and it’s been the realization with, with additional location was that’s not the wisest move, let’s focus on these things because. Because they’re working. Gotcha. Yeah. Which has been been cool. Denver’s pulled though. Denver is huge. I mean for people that aren’t in Boulder or Denver listening, boulder small, we’re 120,000 people at Denver is a couple million and just booming. Right. Um, and you walked down there every time we go to the city, this is just this, this energy. We, you’re like, oh, well you kind of want a piece of this. Sure. But uh, but boulder you said balance earlier, boulder has an amazing balance.

Um, and for us as a family business, um, you know, my wife and I still, we’re, we’re here more than we’re not, you know, it’s how do we, how do we strike a balance for a business that works, that can support us and our kids, um, but still be happy. Right. That’s cool. And I was curious, speaking of curating boxes and curating goods around here, like is it all or significantly domestic? The question then like, even within that slice, like how much is coming from like local Colorado guys, if you had to put a percentage on it, you know, if you, the wine shop since we’re sitting here right now, sorry to hear, not that much as Colorado. Um, almost all of our beers, almost all of our spirits are Colorado. Okay. We’d be idiots not to. I mean this is one of the hotbeds for both of those industries in America and it’s just, it’s just fun.

Um, champion, the guys that are here, we have a couple of Colorado wines, but we want to, we want to share the best stuff. Um, and while I think it’s fun to support local, local has to earn it on the merit of the product, not just by being within a radius of the shop. Um, and we, uh, we do the same thing upfront. I mean, our wines come from all over the world, but there’s, there’s a lot of biodynamic, a lot of natural, a lot of small producers, wherever they’re from, um, upfront, a lot more as Colorado. Um, the gluten free crackers that we champion new beat, she’s based here in boulder and I will handstand say they’re the best gluten free crackers in the world. And the fact that, you know, Trish, who bakes them, drops them off herself every week, is that much cooler.

Um, you know, every product from Colorado upfront earns a spot on the shelf because it’s a great product. Um, and it’s just awesome when it’s close to home. Um, and we’re lucky that because of sort of the hotbed that’s, that we’re a part of here, a lot of that stuff is here, you know, obviously all of our produce is here, a handful of cheeses, handful of Charcuterie, a lot of the crackers, the preserves, all of our honeys, chocolate, a lot of, a lot of those goodies are, are people that are, you know, just down the road. Yeah. And what are you making in house? We do, um, a lot of our, a lot of our business now is prepared foods. We do a huge sandwich business, um, a lot of those ingredients. That’s fun. I mean, we ran the numbers the other day. I think I’ve eaten 2,600 of them the six days a week, seven years plus or minus maybe a $1,500.

That’s about that. When my wife jokes, she’s like, you’re not at the shop today, why are you going to get a sandwich? I’m like, well, it’s there and they’re good. Sure. Um, why should a be different? But yeah, I mean it’s, it’s just fun. But a lot of the ingredients that go on those, a lot of our, in all of our salads, all of our dips and spreads and things in the cold case jams preserves. Parte is, um, a lot of that product comes out of the kitchen in the back that also does all of our, all of our catering operation. But it’s fun. We’re working on more and more stuff in there. Um, because it’s, it’s cool to be able to smack our, Our name on that as well as, you know, having products made by friends right in the, in speaking to the, you know, there’s a nice combination of those including like the sandwiches again, there, they, they’re awesome.

And in part of one of the ways that you get to enjoy some of those things are the picnic baskets that you guys do. And the big new vaccines are fun. Those, when we opened, we were like, like, we’re going to be a picnic shop. Um, and the first year we sold like two picnics. Damn, that was such a good idea. Let’s keep plugging in. The next year we sold like 20 and we’re like, well that’s still not work. In the next year it was like 100 and now I feel like every day a couple go out the door and she’s just so fun because it’s, we’re in Colorado. Yeah. This is 300 days a year where you should go sit and eat some, eat somewhere outside. Help helping people do it in one of the reasons. I mean, one of the whole reasons I even do this podcast is just to pick people’s brains and get local knowledge and share it, even if it’s just for myself.

Um, you know, if you were going to come into town, grab a picnic and go somewhere, like if, you know, when you have a day off, like what’s one of your favorite spots, like what’s one of the things that just kind of works for you and the family. And you know, like two years ago we had literally been assets enough. We made a map, my, like my wife illustrated, she’s like, here are like seven favorite picnic spots. Um, because a lot of people come to down and do just that, right? Um, and there are two places that I think are just quintessential boulder. One is Chautauqua. Um, it’s a turn of the century know early project where they created a cultural hub up on this hill above boulder. I’m sure you’ve been there. There’s hiking that’s endless. It’s red at the foot of the flat irons, you know, there, there are more pictures tag at Chautauqua from bolder than like anywhere on the interweb.

But it’s beautiful. You get up there and it’s this huge lawn and you look down on town and, and they’ll probably be 50 other people picnicking. Um, but you still have your own little slice and it’s amazing. And then the other thing we love doing is, is heading up into the mountains just a little bit. Um, and there are a number of different spots, but, but Mt. Sanitas is I think one of boulder’s like, no, it’s our benchmark hike. It’s we live right at the bottom of it. It’s an hour run from our house to it, probably five days a week. I’m at about halfway up there. The called the hobbit chairs. Um, you sneak off the side of the trail and there’s this little plateau. Um, and some people have built these stone chairs and you can sneak up there even with our kids. That’s a little bit of a hike, but, but they can do, it’s 20, 25 minutes from the house at their speed and you looked out on town and, and you’re, you’re up in the mountains right now.

That’s just perfect. Yeah. And just for reference, that speed is, is two and four year olds feed, right. So that’s. So that’s totally adult leak up there at any level. Exactly. And that’s um, you know, sometimes the things that work better, there’s the ones that are in your backyard completely because, you know, you’ve got an hour to do the whole lunch, not an hour to drive somewhere go, you know, whatever. And so, uh, so that’s really appreciated. And then you as a cyclist, what’s your, you know, if you’re, you know, it doesn’t even have to be cured related obviously, like if you’re going to do a day, you had some people coming into town and they were like, all right, let’s do a ride and then come into town and get some food. Like what’s a good routine that works for you on that one? You know, I love, I love our ability to access the high mountains from right here in town.

And if you’re a pretty fit cyclist, I think there are few better rides here than riding just north of town. You go up lefthand canyon, takes you up to a little town called ward great cookies at the word general store, and then you can continue up words that like 10,000 feet, you can keep going to brainerd lake, which is about 11 and a half. Uh, yeah, I think 11 slash 11 eight. Um, this gorgeous lake. If there are people that don’t want to ride, they can bring the picnics up. You can meet there, do that action. It’s an x. They can go for a hike. I mean it’s just, it’s stunning. You’re right. You look up at the continental divide, um, and then it’s all downhill back to town and it’s epic and they actually did some nice road improvements. You there? God, it’s amazing. New Climbing Lane, like.

Exactly. That’s going to make that ride like a little bit better. You’re beating the cars at the time because they’re like, they’re waiting to get in the gate and on a bike you just cruise right by. Yeah, exactly. I mean, yeah. So that’s amazing. Those are great suggestions. And you know, sometimes you should talk was one of those things, you know, when you drive by there, no matter how many times you do it, you’re just like, man, this is, I could just lay in the grass here and it’s like the Maroon bells up in Aspen and you’re like, how many times have been buying, how many times I’ve taken the same picture, but it’s still good. Exactly. And if you have a picnic basket, all the more, you know, you’re even more set. Um, yeah. Well, you know, I really appreciate you taking the time.

There’s just one last question I’d like to ask my guests in. Um, and I think since you’re so connected with a local Colorado businesses that, you know, you could probably send me a spreadsheet, but, um, who would you like to hear, um, you know, on this podcast if you could, you know, whose story do you think, uh, you know, people that are listening to this type of thing would really enjoy hearing. You know, there are a couple of people I think would be really countless people. It’d be fun, but there are two that are, that are both within a block of us here are cured. They both have small businesses that are booming. Um, one, uh, his name is bobby stuckey. He owns a restaurant called Frasca. It’s right across the street. It’s one of America’s best restaurants right now. Um, and bobby champions champions balance in a pretty amazing way of being a seriously lead athlete.

Couple of marathons a year while running, I think five businesses including Frasca, um, and just a level of hospitality that you just don’t experience. Um, he’s amazing. Super Charismatic and just that damn good guy. Um, and then the other, just down the street, the other direction. I’m an artist, a todd reed. He’s a jeweler. He was a climber a long time ago. Started playing with metal and now make some of the most amazing. I’m very like raw creative sculptural jewelry. He did our wedding bands for us a long time ago. Oh No. I’ve been to, to know him for a long time and have had some pieces of his that the coral gets to wear more than, more than I do. But, uh, but his stuff is just, it’s so unique. Raw, raw diamonds, rough goal, really pretty. Um, and also just a fascinating guy. He tells, tells a good story.

Oh Man, I would. Those are excellent suggestions. I mean, I’ve definitely, you know, I’ve had some good luck connecting with kind of the gear crowd and have really wanted to get in more with like you the food and drink crowd because it’s such a booming part of all of what’s going on here. And like you said, I mean the, the beer side of things, some of that is, uh, you know, it’s what’s going on in Colorado is, is the best of what’s going on really in that whole kind of market. And so it’s, thanks for the suggestions. I definitely will reach out. Um, and I don’t know if there’s anything else you wanted to mention about what’s going on here, but again, I really appreciate you taking the time. Um, you know, this truly is one of my favorite places in town to, to hang out in, in a, you know, it’s really great to meet you. Well thank you. No, thanks for having me on and you know, for people that aren’t in boulder and can’t just come by and say, hey, check out our website. It shares a bit about our story, what we get to do, um, you can find those, those boxes, send them to yourself or somebody else and we love, we just love sharing good stuff, however, however we can. Yeah. Excellent. Alright, I think we should go eat some cheese. Let’s do it for breakfast one. Exactly. Thank you man.

Okay. Well, I hope you enjoyed that conversation with will from cured. I certainly enjoyed meeting him and it’s just fun to hear these stories behind places that I personally frequent so often. And hopefully if you make your way up to boulder, you’ll uh, check it out. It’s definitely worthwhile. If you’re enjoying this podcast, please take the time to subscribe. You can do that either via our mailing subscription, our email subscription, or on itunes, stitcher, or however you enjoy listening to podcasts. Thanks for listening and we’ll see you soon.