AURORA – The Associated Press reports that required labels for genetically engineered food are under consideration in Colorado. A State House committee planned to consider a bill to give Colorado the nation’s most expansive “GMO” label requirements. More than 60 countries require genetically modified foods to be labeled, but the U.S. isn’t one of them. Only Alaska has enacted legislation requiring the labeling of genetically engineered fish and shellfish products. Colorado’s bill would exempt restaurant food, chewing gum and alcohol. Many scientists say the labels aren’t useful because genetically modified or engineered foods are safe. California voters last year rejected a statewide labeling requirement. One of Colorado’s members of Congress has suggested a national labeling law. Democratic Rep. Jared Polis says consumers need the information.

Want some granola with that elk?

The New York Times reports that, “Chefs are whipping up granolas — sweet ones, savory ones, spicy ones — that bring extra layers of texture and flavor to appetizers and main courses. A rosemary-and-pistachio mix becomes a crust around a piece of elk at Oak at Fourteenth, a restaurant in Boulder. … And if there’s a subtle hint of hippie consciousness in that, all the better. After all, said Steve Redzikowski, (Oak’s) chef and an owner, “‘we’re in Boulder.’”

Quiznos: 150 shops planned for Mexico

Denver-born Quiznos is expanding into Mexico. The toasted-sub sandwich chain said that it will open more than 150 Quiznos restaurants in Mexico in the next 10 years including five in Mexico City. Quiznos has locations in 30 countries.

Rising meat prices will change eatery entrees

Chefs in the Vail Valley are expecting meat prices to rise significantly this year. “You’re seeing a lot of bone marrow and pork belly,” Sweet Basil and Mountain Standard Chef Paul Anders told the Vail Daily. “Cheaper cuts are becoming much more common. A lot of that is because at the moment, the pieces of primal steaks, they’re “gastronomical.”

‘Shock-and-awe moment’ transforms Colorado school lunch cook

Kathy Del Tonto started cooking school food 30 years ago in the Montrose school district at the foot of Colorado’s San Juan Mountains, reports Colorado Public Radio with Kaiser Health News. “My first kitchen that I managed was a little country school out south of town, and we made our own ketchup and everything,” she said.

Families started eating more fast food, and processing companies started offering schools fast-food choices. “By doing processed food you can cut your labor because you don’t have to do the hard cooking, or you’re just reheating,” Del Tonto explained.

The movement to reduce childhood obesity changed the game. “When I sat there in that classroom and knew the obesity rate had increased 30 percent, when I saw photos of kids and knowing that that generation doesn’t have the life expectancy that their parents (have) — as a mom, that’s a shock-and-awe moment,” she said. “I remember thinking if it’s not me, who’s it gonna be that’s going to take that on? And if not now, when?” Two years later, Montrose schools have switched to cooking from scratch about 95 percent of what the kids eat.

Breck Brewery to built destination facility in Littleton

Breckenridge Brewery will buy the 12-acre property that stretches between South Santa Fe Drive and the Mary Carter Greenway Trail in Littleton. It hopes to break ground on construction in late 2013 or early 2014 and open to the public in late 2014 or early 2015.  The property will include a brewhouse, a packaging facility, a warehouse, an administration building and restaurant situated in a farmhouse-like building.

It also will have a hops farm and a large green area that will attract bikers from the adjoining greenway, as well as fans of the beer making it a destination stop.