Join us as we start a new year, a new administration and a new journey!  Food Stories Magazine is launching June 2021 -- and what proved to be a beautiful 5 years with Bin 46, we are getting back to our "roots" and returning to what we do very well -- celebrating food, gatherings and the stories behind amazing chefs, winemakers and purveyors that evoke lasting memories with friends, family and our community.

Editor | Publisher - Candy A. Campbell

Campbell found her way back to her own modern food story as the “chef” and owner of Bin 46 Craft Bar & Restaurant. With 14 + years of experience in food and fine dining, hers was as a food adventurer, not by way of restaurant service. Campbell spent many years in banking and finance and several more in publishing and marketing. She found her passion in launching new businesses. Particularly her own. A serial entrepreneur, her business acumen afforded her many opportunities.  As a lover of food and wine, with great appreciation for sourcing locally and artisan purveyors, Campbell was inaugurated into the industry as the Editor in Chief for Gourmet Business Magazine, a national publication for the gourmet foods industry along with custom titles for food and hospitality through Virgo Publishing in Phoenix. She quickly became Publisher and further advanced to cooking demonstrations and education, traveling nationally. Her favorite celebrity experience, meeting Julia Child. Later, Campbell took a position as Marketing Director with New Hope Natural Media, a division of Penton Media representing the natural products industry. 

Campbell also was the owner and publisher for over 5 years of Colorado Company Magazine, Elevated Living and a number of custom titles in Colorado, further exposing her to amazing talent and chefs. She produced several signature events in Denver including 12 Chefs 7 Nights and 6 Charities working with the Executive Chef for the Ritz-Carlton at the time Andres Jimenez, Chef Keegan Gerhard of the Food Network and a few celebrity “non-chefs”, gaining recognition for her partnerships and alliances with non-profits and entrepreneurial start-ups. Campbell brought each chef to her kitchen for charity in small intimate settings where guests could enjoy the presentation of cooking and of course, gathering in the kitchen with talented chefs. 

Campbell launched in 2007 and continues to serve as the board chair for the Women’s Business Development Center, a 501c3 organization serving women owned start-ups.  Campbell was thrown into the fire when she took over a defunct new start-up in Longmont, Modena Wine Café, that filed bankruptcy after 8 short months. Campbell thought the establishment had potential and after three weeks of negotiations, re-launched in the restaurant space under a new concept, Bin 46 Craft Bar & Restaurant.

With a continued desire to learn and invent, Campbell is in her element, creating unique menu items and sourcing with passion and excitement through local farmers and purveyors. An unknown fact to many, the kitchen at Bin 46 was completely induction and the space was built without a hood. To Campbell, this meant clean cooking and highlighting product; a hindrance for many up and coming chefs and line cooks. No hood, no fire, no grease.  Adding a fresh spin to comfort foods she grew up with and pouring through cookbooks in hopes of finding something cool to experiment with --Campbell attributes the restaurant’s success to its “learning kitchen” and its lack of a hood, required the team to prepare foods lovingly and with intention. Sourcing as locally as possible, Campbell has established relationships with a number of farms and purveyors that brought the menu to life.  Campbell celebrated 5 years of success with Bin 46 before closing the restaurant in 2020. While she does not have formal training as a Chef, unless you count 40 years of prep, baking, manning the grill at family gatherings and formal dinner parties --Campbell relates to the number of cooks who love to work with food and are inspired by their mentors, those who are closest to them and who, over the years, trained the very men and women we idolize today through family, heirloom recipes and gathering around the kitchen table.   

LOCAL

In the kitchen and around the table, ingredients and purveyors that are thoughtfully sourced contribute to exceptional meals. With a humble appreciation for seasonal diversity and respect for the land and animals, chefs and home cooks bring together the food stories that contribute to a history of recipes that feed our family, our community and our souls.  

We proudly use as much local, organic, GMO free products whenever possible from Aspen Moon, Brown's Farm,
Buckner Farms, Kingdom Come Farm Mushrooms, 7x Cattle Company, Ollin Farms, Esoterra Culinary, Savage Greens, Rocky Mountain Fresh,
Pacifico Fish Co, Seattle Fish Co, Northeast Fish, Pappardelle’s

AT THE TABLE - BRINGING PEOPLE TOGETHER

We love seeing the transformation of a private space into a special event.  Join us in 2021 for intimate pop up dinners and conversation!

—Contributors
If you are interested in becoming a contributing writer or photographer, please visit this page.