Community News Feed
Curated News and Information from Across Colorado and Beyond
Colorado SB 26-114: Colorado’s New Liquor Permit That Gives Spirits Manufacturers Distillery Pub-Style Functionality
The Colorado General Assembly adjourned on May 13, 2026, and Colorado Senate Bill 26-114—passed by both chambers and signed by the Governor on June 1, 2026—quietly reshapes what a licensed spirits manufacturer can do...
Denver brewery to open fourth taproom in Parker
Cerebral Brewing has signed a 10-year lease for a space on Parker's Main Street, where it expects to open next summer. Read the full article by Ryan Pachmayer here.
Eastern Colorado farmers brace for worst wheat harvest since 1965
In the heart of Colorado wheat country, only about half the typical precipitation has fallen this year, forcing farmers to make hard choices. Read the full article by Jeff Rice here.
The Dynamics of Soil Health, Insects, and Diversity - Field Conference at Pfaltzgraff Farms
[.] Deep Dive Tuesday afternoon, June 16th Noon to 5pm (2.5 CEUs) Full Day Wednesday, June 17th 7:30am to 5pm (3 CEUs) The Research Field Conference with Pfaltzgraff Farms is right around the corner! Join us June...
Naturally Colorado Farm Dinner
Thursday, July 30th, 2026 Yellow Barn Farm 5:00–9:00 PM Early bird tickets $200 – limited availability On Thursday, July 30th, Naturally Colorado invites you to Yellow Barn for a summer evening celebrating the people,...
The End of Cheap Food
Why the next era of growth is being built on quality, health, and system resilience. Read the full industry report by SoCha.
Prized by ‘MAHA’ Influencers and Chefs Alike, Craft Flour Is on the Rise
Growing demand for fiber-rich grains is boosting the premium flour industry, which offers less processed, but pricier, alternatives to the classic grocery store brands. Read the full article by Matthew Kronsberg in...
The Company Helping Turn Colorado Into a Tortilla Destination
On a tribally owned farm near the Four Corners and across Colorado restaurant kitchens, corn is reshaping regional cuisine—and keeping it rooted in place. Read the full article by Carrie Honaker in Afar Magazine.