Josie Horchak:
The Concierge
Vet
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AugustKids and Pets
From the Desk (or Dog Bed) of Jack
Chief Happiness Officer
Hi Friends,
My name is Jack, and I’m what you humans call a Golden Retriever—but around here, I’m just known as “a very good boy.” When my human, Jennifer, asked me to write a letter for the Kids & Pets issue, I wagged my tail so hard I almost knocked over my water bowl.
You see, life as a dog in Nashville is pretty sweet. I spend my days napping, sneaking snacks (don’t tell Mom), and offering unlimited tail wags and hugs. But the very best part? The kids. They’re my favorite humans. They give the best belly rubs, drop the most crumbs, and somehow always have time to play.
There’s something magical about the bond between pets and kids. We’re like peanut butter and jelly—just meant to be together. We teach each other kindness, patience, and the art of living in the moment. (I’m especially good at the “living in the moment” part.)
So whether you’ve got a wagging tail, tiny paws, little hands, or just a big heart, this issue is for you. It’s a celebration of the unconditional love, laughter, and mischief that fill our homes when pets and kids come together.
Now if you’ll excuse me, I hear the treat jar opening.
Paws and kisses,
JACK, GOLDEN RETRIEVER & PROFESSIONAL TAIL WAGGER
August 2025
PUBLISHER
Jennifer Kaufman | jennifer.kaufman@citylifestyle.com
EDITOR
Kit Garrott | kit.garrott@citylifestyle.com
ACCOUNT MANAGER
Stephanie Krejci | stephanie.krejci@citylifestyle.com
CONTRIBUTING WRITER
Michele Bogle
CONTRIBUTING PHOTOGRAPHERS
Bonner Morgan, Leslie Parrott
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Jenna Crawford
LAYOUT DESIGNER Kelsi Southard
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
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city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: From left: Brittany Stone, Haley Trusler (Housing Director, Dream Streets), Jaclyn Tempkins, Bobbi Lipschult, Lisa Link 2: From left: Lee Frantz, Joanne Sowell (Impact100 Nashville Board President), Angela Vogeli, Eva Angelina Romero 3: From left: Lucinda Benn, Julia Mancini, Kristen Phillips, Amy Hilton 4: From left: Jackie Karr, Julie Westland, Karen Moss, Melissa McGrath, Maureen Neukirch, Tara Waters 5: From left: Deshana Rucker, Jackie Thomas, Lillian Beretta, Katherine Terrell 6: From left: Lauren Collier, Eva Angelina Romero, Wendy Huffman 7: From left: Amy Fair, Whitney Cartelli
Photography by Lisa Link of KPL Photography
8: From left: Valery Parham, Lisa Baker, Jacqueline Grant, Megan Bruneau 9: Michelle Herlein 10: Joanne Sowell addresses Garden Party guests
Photography by Lisa Link of KPL Photography
ST. PAUL CHRISTIAN ACADEMY NURTURES ACADEMIC EXCELLENCE, LEADERSHIP, AND FAITH
Best Foot Forward
ARTICLE BY KIT GARROTT
In the heart of Green Hills, St. Paul Christian Academy has been a cornerstone of Nashville's educational community for more than fifty years. With a mission rooted in academic excellence, a passion for Christ and leadership development, this independent Christian school now serves more than 420 students from junior fours through sixth grade.
At the helm is Head of School Will Norton, who joined the faculty in 2021, but his connection to St. Paul runs much deeper. Norton first experienced St. Paul as a parent in 2012 when he enrolled his eldest child in kindergarten. He quickly saw the difference the school's culture and curriculum made in students' lives. "When I was at Montgomery Bell Academy, it was clear that the St. Paul students were the best prepared—not just academically, but in their confidence and self-understanding," Norton reflects.
The school's three-pillar mission is apparent in every aspect of campus life. The academic program is built around experiential learning that emphasizes both foundational skills and exploration. Beginning in the lower school (junior kindergarten through second grade), students develop strong academic habits in a nurturing environment that still celebrates the wonder of childhood.
Milestones mark the student journey, including the Crossing the Pillars ceremony in third grade, where students receive their first upper school Bible from sixth-grade mentors. From third through sixth grade, leadership takes center stage. Students participate in intentional programming, culminating in a capstone weeklong trip to Washington, D.C. There, they meet with leaders like Senator Bill Hagerty and engage in projects that mirror their leadership and history curriculum.
Athletics and the arts are equally intentional. Students explore a wide variety of sports through a skills-based approach that focuses on teamwork, sportsmanship and confidence. St. Paul's soccer and running teams have each won championships the past two years, but Norton is quick to emphasize that winning isn't the goal. It's about teaching resilience and leadership. Likewise, performing arts opportunities help students discover their talents and develop confidence on stage.
Faith development is integrated seamlessly into daily life. Sixth graders lead morning devotions broadcast across campus, and weekly chapel services, led by students from every grade, offer a joyful space for worship and reflection. "There's something transformative about a student standing before the entire school to deliver a message or perform a memorized line," Norton says.
CONTINUED >
Faculty are at the heart of St. Paul's mission, with more than 75 staff and faculty members, including several alums, who build deep connections with students. "They are the backbone of our community," Norton emphasizes, "They connect with the hearts of our students." Their lessons often extend beyond the classroom, whether through guidance at their Treetops campus—a 25-acre site with ropes courses and a treehouse complex on the Natchez Trace—or their robust
service program in the broader Nashville community and beyond. Through programs like the Walk of Love in the Napier community and a spring break mission trip to the Dominican Republic, students experience firsthand the value of service and compassion.
From leadership ropes courses on its wooded campus to classrooms filled with academic rigor and spiritual growth, St. Paul Christian Academy stands as a place where students are known, loved and prepared to flourish.
Learning
HOUSE CALLS
How Josie Horchak is transforming pet care in Nashville with her concierge veterinary practice.
PHOTOGRAPHY BY LESLIE PARROTT
For Nashville veterinarian Josie Horchak, everything changed when she pivoted her career from owning two busy clinics—managing employees and juggling care for over 6,000 patients—to running The Concierge Vet , a boutique practice that trades volume for personal connection.
"I love being a veterinarian," Horchak says. "I love taking care of animals and building relationships with my clients. But I wasn't able to do that anymore—I was just managing the business."
Josie's love of animals started when she was a kid. "I grew up in Indianapolis, and my grandparents had a farm in Zionsville, Indiana, and I spent all my free time out there. They had all kinds of animals, so from a very young age, I was exposed to many animals, big and small." She loved spending time with her grandparents' animals, and when her parents got her a car when she was 15, she had to find a way to pay for gas and maintenance. "I walked down the street to start looking for a job, and the first place I passed was a veterinary clinic. I went in, submitted my application, and was hired as a kennel assistant. I have never worked in any other field since."
In 2024, she launched The Concierge Vet, Nashville’s first concierge-style veterinary practice, but honestly it’s one of, if not the first, in the country. The Concierge Vet just celebrated its first anniversary this July. Her business model is simple: personalized, in-home veterinary care with a focus on strong relationships, comfort, and quality over quantity.
Today, Horchak has a number of furry patients, many of whom live in Belle Meade and Green Hills. All of her clients have her personal cell number. "Pets love to get sick at 9 p.m. on a Friday—it's like they know when you have dinner plans," she says with a laugh. However, Horchak's services extend far beyond basic checkups and vaccines. Through a partnership with Harding Animal Hospital, she can rent a surgical suite as needed to perform more advanced procedures, such as dental cleanings, soft tissue surgeries or any procedure that requires anesthesia. "I can handle everything from exams to dentistry to surgery—it's full-service, just without the waiting room," she explains. Owner convenience (owners love not having to take their pets to the vet!) “A total game-changer for pet owners—no more stressful vet trips!”
Much of her business has grown through word of mouth, something Horchak intentionally encourages. "I wanted this to grow organically," she says. "It has exceeded all of my expectations."
In addition to caring for Nashville's pets, Dr. Horchak also shares her veterinary expertise on her podcast, "In The Vet's Office with Dr. Josie Horchak," produced by iHeartMedia and the Nashville Podcast Network. On the show, she addresses common pet concerns—from feeding and potty training to dental hygiene—with humor and honesty. The podcast also includes listener Q&As, guest interviews, and her popular "Paw & Order" segment, where she shares things she'd never do with her own pets.
“We also bring in guests,” she says. "One of my favorite episodes was with my husband. We discussed navigating the end of life of one of our dogs, Biggie. It was really personal." Other guests include veterinary surgeon Dr. Marta Agrodnia, Lauren Akins, SWAT Officer Steve Holland and Justin Anderson. She has also discussed topics such as navigating your pet's aging and her dramatic rescue of Saya, a dog in Mexico who followed her and her husband around during a trip, only to surprise them back home by being pregnant. The show, now a favorite among pet owners nationwide, will kick off its fourth season this fall.
“At every turn, I am reminded that I love being a veterinarian. I love taking care of animals. I love talking with and educating my clients, making them feel comfortable with whatever treatment plan we decide on.”
Outside of work, Horchak has a passion for polo. "I think I could ride a horse before I could walk," she jokes. She plays with the Nashville Polo Club between May and October, riding her four polo ponies—Mariposa, Blue, Grace Kelly, and Evita—alongside her retired hunter horse, Timmy. "Ninety percent of polo ponies are mares," she explains. She had a professional Polo player and star of the Netflix docu-series "POLO," Pamela Flanagan Devaleix, on her
podcast to discuss the sport and common misconceptions about how polo ponies fare. After nearly two decades in veterinary medicine, Horchak has no regrets about changing course. "I'm not saying no to growth," she says. "But my priority is to maintain the current level of care we provide." The animals Josie cares for are significantly calmer at home, and the owners feel that peace as well. It's intimate, personal and exactly what veterinary care should be.
bone appétit
WHIP UP SIMPLE, DOG-APPROVED SNACKS TO KEEP YOUR PUP HAPPY AND COOL THIS SUMMER.
As the temps keep climbing and tails won’t stop wagging, it’s time to treat your pup to something cool and homemade. These two easy recipes are perfect for spoiling your four-legged friend during the dog days of summer. Whether you’re whipping up frozen Pupsicles with a crunchy pretzel handle or baking peanut butter-pumpkin treats topped with a sweet drizzle, both recipes are made with simple, pup-safe ingredients. They’re a fun way to get the whole family involved—kids can help mix and mold while dogs await the payoff. Because let’s be honest—when they’re this cute, they deserve dessert too.
PHOTOGRAPHY BY BONNER MORGAN
ingredients
• 5 ounces plain organic yogurt
• 2 tbsps peanut butter
• 1/2 banana
• 12 pretzel sticks
directions
1. Add yogurt, peanut butter, and banana to a blender or food processor and blend until creamy.
2. Spoon mixture into ice cube molds, filling each to the brim.
3. Put a pretzel stick into the center of each mold.
4. Place molds in the freezer until popsicles are completely frozen, around 3 hours.
DOG DAYS OF SUMMER TREATS
ingredients
• Treats:
• 1 cup oat flour
• ½ cup pumpkin puree
• ½ cup peanut butter
• • Icing: 1/3 cup corn starch
• 2 tbsp peanut butter
• 1 tbsp honey
• 3-4 tbsp hot water
directions
1. Preheat oven to 350 degrees
2. In a large bowl, combine oat flour, pumpkin puree and peanut butter for the treats.
3. Mix until a dough forms
4. Sift oat flour over the rubber molds to avoid sticking. Press dough firmly into oven-safe molds of choice. Let sit for at least 15 minutes in molds before putting in the oven.
5. Bake treats for 18-20 minutes. Let the treats cool completely before removing from the molds and adding icing.
6. While the treats are baking, combine cornstarch, peanut butter, honey and hot water for the icing. Mix thoroughly.
7. Pour icing into a plastic bag or icing tube, to drizzle over the fully cool treats.
ARTICLE BY KIT GARROTT
A Basque Country Adventure
When traveling with family, relaxation is often the main priority. Planning leisurely time spent enjoying each other's company and the place, wherever a group trip may take you. However, on a recent family hiking trip through the Basque Country of Spain and the Pyrenees Mountains, we relaxed, but only after a day outside. We challenged ourselves and each other, trekking through mountains, vineyards and towns while enjoying the simplicity of life when it’s reduced to the basics—walking, eating, resting and repeating. Choosing an adventure travel family vacation isn't most people's first inclination, but the benefits of exploring together in this unique way are magical.
An exploration of how adventure travel invites deeper connection, shared challenges and lasting family memories.
Our journey began in Biarritz, once a glamorous resort town favored by Empress Eugénie and Napoleon III. Its grand boulevards and seaside promenades feel like a step back in time, but the real magic began just beyond the town—on a cliffside trail near Bidart, where the Atlantic churns below dramatic bluffs. The Sentier du Littoral, a coastal path that stretches into Spain, carried us past fishing villages and stone chapels, across beaches, and into the vibrant port town of Saint-Jeande-Luz. Timber-framed houses, a glass of crisp Txakoli, and our first of many long, wine-filled dinners marked the start of a special trip.
The next few days led us into the Pyrenees, where trails traced the French-Spanish border and wound past shepherd's huts and fields dotted with Pottok ponies. In the hills above St-Martin-d'Arrossa, we climbed past vistas where the land rolled in endless shades of green. Along the way, we learned about the history of the mountain range and settled into a rhythm that slowed everything down. At night, we stayed in restored estates with sweeping views—a glass of Rioja in hand.
There were challenges, of course. A 2,500-foot climb in misty weather. A few minor blisters. But those moments have become some of the memories reflected on most frequently and most fondly, and the fantastic meals tasted that much better with tired legs resting under the table.
Crossing into Spain over the Col de Roncevaux, a pass steeped in legend, we followed the route of ancient pilgrims along the Camino de Santiago. As we stepped into the next leg of our journey through the vineyards of La Rioja, the terrain softened, the meals grew even richer, and wine cellars carved beneath medieval towns offered respite from the afternoon sun.
By the final day, walking among the vines near Briñas with the River Ebro glinting nearby, we all felt invigorated. Adventure travel with family has a way of reshaping the familiar. Parents become companions. Siblings lean on each other with renewed appreciation. And shared effort turns into shared memory—adventure travel strips away
distractions, offering space for authentic connection. Without schedules packed with sightseeing or technology pulling focus away from the adventure at hand, families naturally fall into a unique rhythm that exists so distinctly beyond a typical vacation. Every climb, every unexpected detour, becomes a joint effort, transforming the experience into something richer than relaxation alone.
We departed after a day in Bilbao with a deeper appreciation of the region and a well-deserved pride in all we had achieved together. Hiking, eating, sweating, swimming and exploring with family elevates a vacation beyond relaxation and enjoyment to a level where something new can grow - something lasting.
This data is a sampling of sold properties from June 2025 in and around Belle Meade.
WHISKING UP CONFIDENCE
Why Cooking with Kids is More Than Just Making Meals
ANIMAL Crackers
Ingredients:
• 1 cup and 2 tbsp white flour
• 1/4 tsp baking soda
• 1/2 cup oatmeal
• 4 tbsp honey
• 1/2 tsp vanilla
Steps:
BY JANIE JONES
There’s something truly special about inviting your child into the kitchen—not just for the cookies or cupcakes, but for the confidence, creativity, and connection that come with it. Cooking with your children isn’t just a fun way to pass the time; it’s an opportunity to build lifelong skills and memories that stick.
Cooking together also taps into something a little magical—memory. The smell of cookies baking or chili simmering on the stove can instantly transport us back to childhood. That’s not just nostalgia talking—science backs it up. Our sense of smell is closely tied to autobiographical memory, especially memories formed early in life. So those sweet, savory scents? They’re more powerful than you might think.
The key is to start simple. Let your toddler play with mixing bowls, spoons, and measuring cups. Begin with small jobs—scooping flour, flattening cookie dough with a rolling pin—and gradually add more steps as your child becomes more confident.
It won’t be perfect. Embrace the mess, stay patient, and focus on the fun. A dash of encouragement and a sprinkle of praise go a long way in keeping your little chef engaged and excited.
Over time, you’ll see the magic unfold: a child who’s not only learning how to cook but also growing more independent, capable, and proud of what they’ve created. And who knows? Maybe one day, they’ll pass those same recipes—and memories—on to their own kids.
• 4 tbsp buttermilk
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1/4 cup whole wheat flour
• 1/4 cup unsalted butter, room temperature
• Optional: add 1/4 tsp nutmeg or cinnamon
1. Preheat the oven to 400 degrees.
2. Put the oatmeal in a blender or food processor and pulse for about a minute, until it’s reduced to a rough powder. Add the ground oatmeal to the whole wheat and 1/2 cup of the white flour, baking soda and salt to the bowl of an electric mixer affixed with a paddle attachment, and turn on to mix. Add butter and blend on medium speed until the butter has been incorporated and the mix looks a little like wet sand. Add the buttermilk, vanilla, honey and almond extract and blend. If the dough looks too wet to roll, add the remaining flour 1/4 cup at a time until the dough forms a ball and pulls away from the sides of the blender.
3. Turn the dough out onto a piece of plastic wrap and flatten into a disc. Cover completely and chill in the fridge for at least one hour, up to overnight.
4. When ready to bake, preheat the oven to 400 degrees and place dough on a lightly floured surface (using the remaining 2 tbsp of flour). Roll out until 1/8 inch thick. Cut out with desired cookie cutters and bake for five to seven minutes, based on your preference. Five minutes will get you a softer cracker, while seven will get you a crisp cracker.
Enjoy!
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