09/15/2026
Rang Tang was featured in the Fall issue of Edible Denver Magazine ! (Link in bio….) A few things (beyond the feature itself!) made this especially meaningful.
1. I’ve been a fan of the Edibles since I was a burgeoning foodie and nascent hospitality professional in the early aughts, reading every edible Manhattan and edible Brooklyn as they came out. And edible Denver’s invitation to me came as a direct result of me expressing my fanboyism. So that’s fun.
2. Out of five recipes, only one is for meat. That really captures what we stand for at Rang Tang; we’re all about balance, and our sides matter. That’s a relatively fresh tradition in the barbecue world. Because we have access to some of the best food in the world – Grama Grass and Livestock chuck, Monroe Family Farms cabbage, 𝐂𝐫𝐨𝐟𝐭 𝐅𝐚𝐦𝐢𝐥𝐲 𝐅𝐚𝐫𝐦 cucumbers, Off Beet Farm’s favorite crop, carrots - there’s an elemental joy in having a moderate amount of beef surrounded by vegetables in many forms. The best version of decadence. You really can have it all.
3. The people! From my first email interactions with any edible folks, everybody was so real and such unabashed fans of food. Stephanie Tod was so easy to work with (on a tallow-solidifyingly cool April day) and, as she later pointed out to me, our discussion of the early Saveur covers (check them out, the first few years were special) came full circle as her photo of Ridiculous Carrots was chosen as the cover of this issue. A sweet moment. And my first irl encounter of editor Molly O’Brien was when she dropped off cartons of freshly-printed magazines at the farmers market; she was so incredibly friendly and enthusiastic. It was obvious that she cares so much 💛
Grateful for all the support over the years from staff, friends, family, and the market communities. (And to Rayback Collective for letting us shoot there!) We hope to feed you all for a long time to come 🙏🙇❤️ Lastly but not leastly, support your local food systems! Cheers y’all 🤠
