Sitting at our little kitchen table, the stark reality of the situation immanent in my mind. Choose a name? Almost too frivolous a task considering what we were up against.
I wanted something poetic with a culinary reference. "Saffron" perhaps. Richard went the Groucho Marx way. We'll call it the "Duck Walk" he said.
The Audubon book of Rocky Mountain Wildflowers was sitting on the table. I picked it up and opened the pages to "Crazyweed". It seemed to embody the spirit of ecclectisism, fun and energy that we both wanted to convey. It stuck.
Jan Hrabec — Crazyweed Chef & Owner