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Accurate Mockster Renders Final Broncos First-Round Prediction
The NFL draft is on Thursday, and unlike last year, there is a lot of uncertainty about what the Denver Broncos will do. It isn’t quite as apparent as it was a year ago, when they so desperately needed a quarterback.
Some reports have the Broncos trading up, and there is a discrepancy about whether it is for a running back, tight end, or wide receiver, depending on the reporter. Some have Denver trading down, while others have them standing pat.
ESPN‘s Peter Schrager has the Broncos standing pat in his only mock draft, selecting Ohio State wide receiver Emeka Egbuka.
“Bar none, Egbuka is the most universally well-liked prospect in this draft. He is smart, reliable and sure-handed. He could be a 10-year captain somewhere and is most often compared to fellow Buckeyes legend Terry McLaurin,” Schrager said. “Coach Sean Payton and general manager George Paton hit a home run with Bo Nix a year ago. This could be another no-brainer.”
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What makes this noteworthy is Schrager’s history of being one of the most accurate mock drafts over the past five years, including being the most accurate one in 2024. There’s no doubt about his connection to multiple teams, consistently putting out one of the most accurate mock drafts year after year.
There’s a lot of doubt in Broncos Country about the team taking a wide receiver due to the belief in Devaughn Vele, Troy Franklin, and Marvin Mims Jr. However, all three of them still have to show development, with Franklin being the one farthest from where he needs to be.
When you add in Courtland Sutton’s age and contract status, even with some recent good news on the contract front, it makes sense for the Broncos to add another wide receiver as a weapon for Bo Nix.
Egbuka is praised for his football character, maturity, off-field character, leadership, and love of the game, all those invaluable traits that are important when building up a locker room, as Sean Payton has been doing. He has been highly productive and consistent with his production at Ohio State, despite being in the shadow of some excellent wide receivers.
While Egbuka works best in the slot, there is some ability to play out wide as a Z-receiver. He’s a good blocker, a great route runner, and is dubbed a jack-of-all-trades, master of none.
The rest of the saying, “is oftentimes better than none,” rings true for Egbuka. The Broncos can use someone of his caliber to add to the room, even if his ceiling isn’t the highest among the receivers.
In his mock draft, Schrager has the Broncos passing on defensive linemen and opting for the two common running back pairings of Ohio State’s TreVeyon Henderson and North Carolina’s Omarion Hampton to select Egbuka.
While most of Broncos Country wants a running back, this is a strong class for the position. Adding that early receiver with such a high floor, and considering moving up in the second round or standing pat, could maximize the Broncos’ ability to build around Nix.
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Are GLP-1 weight-loss drugs really rewriting Denver restaurant menus? | Opinion
Food, Honestly is a monthly column discussing how people actually eat right now – not through reviews or recipes, but through real talk about cost, convenience and everyday food decisions. We want you to participate in that discussion by telling us what matters to you. Email allysoneatsden@gmail.com to keep the conversation going.
GLP-1s, drugs designed to regulate blood sugar, weren’t supposed to disrupt how we eat. They were built for metabolic control, not cultural upheaval, but it’s their effect on appetite that’s been the plot twist.
David J. Phillip, Associated Press file
Drugs like Ozempic are changing the way we eat. (AP Photo/David J. Phillip, File)
Now, if you want to see how drugs like Ozempic, Wegovy and Mounjaro have reshaped how we eat, don’t look to a scale or a lab report. Look at a restaurant menu.
It was actually back in 2005 that the first GLP-1 drug was approved to treat Type 2 diabetes, but unless you were directly affected, you probably didn’t hear about these sorts of drugs until the more potent Ozempic entered our cultural lexicon. Over the past couple of years, as millions of Americans began taking these GLP-1s — and as appetites have shrunk — restaurants started to notice.
Some of the changes? Downsized portions, cocktails losing their alcohol and protein pushing its way into everything from our morning coffee to ice cream cones. What began as a medical intervention is now rewriting the menu.
I’ll admit, I thought last August’s New York Times story about restaurants shrinking portion sizes in response to Ozempic was just clickbait. Mostly, it was my own ignorance. I thought of the drugs as something only celebrities and rich people were taking for vanity, and I didn’t understand how they actually work.
The reality is that 18% of Americans have taken a GLP-1 drug for one reason or another, and those numbers are expected to grow substantially this year as new pills hit the market and as prices come down. Essentially, these drugs mimic a naturally occurring hormone that regulates blood sugar, slows digestion and signals fullness to the brain, erasing hunger long before that “personal” pizza is finished.
The result is not just weight loss, but also a reset of appetite itself. GLP-1 medications normalize smaller appetites — and restaurants are starting to respond.
“Before, if you didn’t have these gargantuan portions [on your menu], you were frowned upon,” said Brent Berkowitz, COO of Denver-based Olive & Finch restaurants. “The trend is flipping around. Now it’s about quality and flavor over quantity.”
At Olive & Finch, that looks like adding smaller, protein-dense plates to the menu and shedding some of those empty calories. Protein is a key part to all of this, the VIP on the plate to make sure weight comes off without taking all your muscles with it.
“It’s monstrous, the emphasis on protein,” Berkowitz said. “I’ve been on GLPs. You don’t feel like eating. Eating becomes a chore, not something you enjoy. You might have had 30 bites before, now you have 13 bites. So it’s got to entice you.”
Nationally, the GLP-1 era has made its way to the corporate test kitchen, with many chains getting in on the small-portion, high-protein action. Olive Garden added a “lighter portion” section to its menu in December 2025. Subway introduced $3.99 Protein Pockets in January, and Shake Shack is channeling the Atkins days with bun-less burgers on its “Good Fit” menu.
While most restaurants have been discreet about naming GLP-1s directly, Smoothie King wasn’t shy about calling its menu what it is. They created a dedicated GLP-1 Support Menu back in 2024, full of high-protein, no-added-sugar smoothies designed specifically for Ozempic users.

Carrie Baird, partner and culinary director of Culinary Creative Group, which runs restaurants like Tap & Burger, Mister Oso, Bar Dough and Fox and the Hen, gave a playful nod to the drugs on her most recent menu at Tap & Burger. The smaller-portion, higher-protein burgers are under a new section called Green Lean Protein. (GLP – get it?)
“I think the demand is there,” Baird said. “For me, writing menus, I want to make sure I’m making these things available to people who want to eat like that. I want to give them the options.”
Her next goal is to create sugar-free mocktails for her restaurants, as GLP-1s can make alcohol less appealing. So while the sober movement had already been picking up steam over the past decade, these meds might just give it a little extra fizz going forward.
Even after learning more about these drugs, their history and their implications, I’ll admit that my ignorance and stereotyping about who, exactly, is taking them persisted. (I blame ‘The Real Housewives.’) I asked Berkowitz — who has Olive & Finch locations in Cherry Creek, Uptown, Union Station and the Denver Performing Arts Complex, as well as Little Finch on 16th Street — if geography played a role in demand. Would Cherry Creekers, I hypothesized, be more likely to need an Ozempic-friendly menu because of their reputation for being, well, maybe a little more Housewife-y?
Berkowitz emphasized that demand for this type of eating is showing up at all of their locations, but it is strongest at the Cherry Creek and Arts Complex restaurants. Still, even in neighborhoods where image isn’t everything, the appetite shift is real.
These drugs may not have been designed to change how we eat, but here we are. Protein added to anything and everything, smoothies designed to play nice with your prescriptions and restaurants measuring portions by appetite, not tradition. Maybe GLP-1s have done what no menu ever could: They’re convincing insatiable Americans that less is more.
Allyson Reedy is a Denver-area freelance writer, cookbook author and novelist. She is also a former Denver Post food writer.
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