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LIFESTYLE LETTER

Let's Get Cooking

October 2022 PUBLISHER

Mark Andrea | mark.andrea@citylifestyle.com EDITOR

Amanda Stout | amanda.stout@citylifestyle.com

The Food + Drink issue is one of my favorites. I tend to consider myself an equal opportunity consumer when it comes to food and drinks (except for pickles!). Thankfully we are surrounded by experts to help craft delicious dishes in our own kitchen. In this issue, we’re excited to serve up chefdriven recipes and cookbook inspiration, plus an inside look at locally made products. If you’re in need of some inspiration in the kitchen, we have you covered. Busy Bee Real Meals has been prepping and delivering meals to families across the South Dayton metro area for more than five years. Owner Brandy Skelton shares tips for healthy food choices as well as two simple and filling recipes. Looking for recipe ideas? Be sure to check out the diverse selection of cookbooks available at both Washington-Centerville Public Library locations. Trips to the grocery store are a part of our normal routine. As we stroll the aisles, it’s hard to imagine all that goes into making sure we have access to the freshest high-quality products. Thanks to our partner Dorothy Lane Market, we learned about three of their local suppliers: beekeeper Al Tuttle, The Farm on Central, and Boston Stoker Coffee. Our Giving Back story spotlights the Dayton PB&J Project. Founded by Centerville resident, Rebecca Quiñones, this grassroots group is helping children and families throughout Dayton to ensure no child goes to sleep hungry. Read about the organization’s mission and how you can donate and support them at upcoming events. Now that your plate is full of reading, we hope you savor this month’s issue of Centerville Lifestyle.

COPY EDITOR

Karen Andrea AD DESIGNER

Evan Deuvall LAYOUT DESIGNER

Kelsi Southard CONTR IBUTING WR ITER S

Lori Balster, Nina Weierman, Natalie Schulte CONTR IBUTING PHOTOGR APHER

Cathy Lyons–Lyons Photography

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor

MARK ANDREA, PUBLISHER @CENTERVILLELIFESTYLE

OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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Proverbs 3:5-6 Centerville Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Centerville area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Centerville Lifestyle™ is gathered from sources considered to be reliable, but the

L I F E ST Y LE LE T T E R

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

14 The Power of Peanut Butter

Lifestyle Letter

Learn how a simple sandwich staple helps support food-insecure people in

City Scene

local communities.

Business Monthly

Giving Back

Healthy Lifestyle

Locally Sourced

Local’s Choice

Events

Party Planning

18 Simplifying Healthy Eating

Brandy Skelton from Busy Bee Real Meals offers real-life tips for healthier eating.

22 Proof is in the Product

Meet some of the local people behind the gourmet products at Dorothy Lane Market.

28 What’s For Dinner?

Washington-Centerville Public Library helps you answer that age-old question with new cookbook recommendations.

O N T H E C OV E R

Photography: Cathy Lyons—Lyons Photography Brandy Skelton from Busy Bee Real Meals makes it simple for families to fit eating well into their on-the-go lives. Try out a couple of her delicious recipes and learn more about her services.

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

7 5

1: The Summer Beach Party at Stubbs Park in Centerville was fun for the whole family. 2: The first 2,500 fans received free, colorful leis to help celebrate summer. 3: All ages were able to enjoy the activities and music at the family-friendly party. 4: Sail On, who performed at the event, is a popular Beach Boys tribute band. 5: The crowd enjoys great weather and music from the featured band, Sail On. 6: The sand art station was a very popular activity for kids of all ages. 7: The event was a great opportunity for Centerville and Washington Twp. communities to celebrate summer.

Photography by Drew Simon

Want to be seen in the magazine? Tag your Instagram photos with @centervillelifestyle

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O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses.

USA Benefits Opens New Office Location

The Miami Valley School Welcomes New Directors

USA Benefits Group has recently opened a new location in Springboro, Ohio. As a full-service insurance brokerage firm, they have more than 15 years of experience with aiding clients in their health, life and Medicare insurance needs. The new office location is at 15 S. Main Street in Springboro and aims to better serve individuals, families and small business owners in the local area. USABGOhio.com

The Miami Valley School is proud to welcome Lindsey Roeth as the school’s Director of College Counseling and Reggie James as Director of Athletics. Mrs. Roeth began her tenure at MVS in 2015 in the upper school History & Social Science faculty, and is a 2022 Dayton Business Journal Forty Under 40 honoree. Prior to MVS, Mr. James served for five years as Athletic Director at Pioneer Academy in Wayne, New Jersey. MVSchool.com

Photography by Mark Andrea

Photography by Tyler Benedict

Scan to read more.

Wright State Staff Honored in Ohio Journalism Contest Staff members from Wright State University’s Office of Communications and Office of Marketing received four awards, including three first-place prizes in the 2022 Ohio’s Best Journalism Content, sponsored by the Ohio chapter of the Society of Professional Journalists. Wright State employees honored were (left to right), Erin Pence, university photographer; Chris Snyder, photography coordinator; Kris Sproles, video content producer; and Jim Hannah, retired assistant director of public relations. Wright.edu Photography by Andrew Call

Scan to read more.

CONTINUED >

B USIN E SS M ON T H LY

Know a story we should share in the magazine? EMAIL CENTERVILLE@CITYLIFESTYLE.COM

The Dayton Art Institute is the area’s premier destination for weddings and receptions.

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Grant Funds to Enhance Security in Centerville Schools The Centerville School District announced in August that they will be receiving grants to enhance security for the school. The first grant of $42,000 is set to be used for the installation of the Raptor Visitor Management System in all school buildings. The Ohio Facilities Construction Commission will provide the district with two rounds of grant funding, totaling $533,000, which will be used to improve exterior entrances. Centerville.k12.oh.us Photography by Sarah Swan

Explore Wright State October 22 during our Raider Open House. • Tour campus and housing • Connect with faculty and students • Get your questions answered

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Centerville

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C E N T E RV I L L E

the power of peanut butter ARTICLE BY LORI BALSTER | PHOTOGRAPHY PROVIDED

Learn how a simple sandwich staple helps support food-insecure people in local communities.

G IV IN G BAC K | FOOD + BE VE RAGE

It all started with jars of peanut butter. “In the spring of 2017, House of Bread put out a call for a box of peanut butter jars to feed community members in need,” recalls Centerville resident Rebecca Quiñones, founder and head of community outreach for the Dayton PB&J Project. “Some friends and I provided it for them and that’s how we got started. It made us realize there was something simple we could do that really helps the community.” Soon after that first donation, Dayton PB&J Project became a grassroots organization, and a member of The Heart of Centerville and Washington Township, an organization that supports Centerville area businesses. Rebecca’s good friend and partner Carol Wheeler, friends Karen Schweier, Mariluz Bustelo, Lorraine Vargas and their families have provided their time, effort and financial support. “We are truly a team of mothers who find our passion in working together to feed others,” says Rebecca. Additionally, Rebecca’s daughter Sofia Quiñones has been a dedicated volunteer helping collect donations, stock shelves at food pantries, unload trucks and rally her friends. “We’re always out collecting peanut butter and jelly and passing it on to places that can distribute it to hungry people,” Rebecca shares. “Sometimes we bring a truckload!” While Rebecca manages a real estate brokerage as her day job, feeding the hungry is a passion with a personal connection for her. “I grew up poor. Sometimes peanut butter was all we had to eat. We even rationed jelly at home. So the House of Bread request spoke to me. I know what a lifeline it can be for people and I know how important it is to not go to bed hungry,” she says. In addition to gathering boxes of jarred peanut butter and jelly, Rebecca and friends also stock the “pantries on a post” that you may have seen in Dayton, Fairborn, and other neighborhoods. They are similar to a Little Free

Library, except with food inside, including peanut butter and jelly. “We want to get the food turned over once a week,” says Rebecca. The PB&J Project was started to feed the hungry in the Dayton area, with peanut butter being the primary item collected for a few very good reasons. “Peanut butter is such a great way to provide people protein for a low cost,” Rebecca says. “We have major drives at Thanksgiving, Christmas, spring break, and before summer. That’s because school is out at those times, and this is when kids tend to be the most food insecure.” Anyone who needs an urgent food source can turn to the PB&J Project. “We have found that the need for this food is greater than we ever realized,” Rebecca mentions. “For example, more than a hundred kids in Fairborn’s Backpack Program get food for their backpacks due to need, both in primary and intermediate schools.” The PB&J Project is always looking to expand and serve whomever it can. They are even willing to distribute to individual families if needed, though they usually pass along collected items to House of Bread, Fairborn Schools, or other larger service organizations to handle the distribution. The PB&J Project has impacted many area people experiencing hunger, for the better. “After we donated 2,000 jars of peanut butter, we stopped counting,” Rebecca notes. “I can’t measure our impact exactly, but to me, if one kid doesn’t go to bed hungry, what we do is worth it.” One memorable moment with a hungry kid they served was when he received his own jar of peanut butter. “He asked, ‘Is this just for me?’” Rebecca recalls. “He was very excited.” For those in the community who would like to support their efforts, Rebecca suggests that the best way to help is to reach out to PB&J through their Facebook page or website under “Contact Us.” CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C E N T E RV I L L E

“After we donated 2,000 jars of peanut butter, we stopped counting. I can’t measure our impact exactly, but to me, if one kid doesn’t go to bed hungry, what we do is worth it.”

“Currently, we specifically need people to do peanut butter collection drives. We will then distribute them,” Rebecca mentions. The PB&J Project will also be at the Centerville Fall Fest on Sunday, October 2. “We’ll be collecting peanut butter, jelly, and hopefully donations,” says Rebecca. “Please come out and see us.” Cash donations as well as peanut butter, jelly and applesauce pouches (plastic pouches are preferred because some will go into little kids’ backpacks) are

all needed. The PB&J Project doesn’t collect bread or crackers as those are provided by other organizations. “We prefer the little Kroger jars of peanut butter or jelly for donations, though we never say no to anything unless it’s expired,” she adds. Rebecca shares some parting thoughts: “If you look for ways to help, there will always be opportunities to serve the community. Nobody can do this alone. Luckily, I’m surrounded by great friends and family, and we are all driven to give back.”

L E A R N M O R E : To volunteer or donate to the Dayton PB&J Project, visit their website DaytonPBJ.org or Facebook.com/DaytonPBJ

G IV IN G BAC K | FOOD + BE VE RAGE

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simplifying

H E A LT H Y E AT I NG

H EA LT H Y LIF E ST Y LE | FOOD + BE VE RAGE

Brandy Skelton from Busy Bee Real Meals offers real-life tips for healthier eating. ARTICLE BY NINA WEIERMAN | PHOTOGRAPHY BY CATHY LYONS–LYONS PHOTOGRAPHY Many people have a desire to eat healthily but end up choosing something quick and convenient when pressed for time. This common problem is what inspired Brandy Skelton to open her business, Busy Bee Real Meals. “As a mom of small children, I learned how challenging it can be to feed a family week in and week out,” concedes Brandy. In operation since 2016, Busy Bee Real Meals is a refreshing alternative to fast food, providing balanced, healthy meals for busy people. There is never a minimum order required. Simply view the menu posted on their Facebook page on Monday, fill out the Google form and your meal will be ready for pick up or delivery the following Thursday. Meals are prepared to last for about a week.

BRANDY’S TIPS FOR HEALTHY FOOD CHOICES: 1. Find a few simple fruits and veggies you like and can eat every day and add one fruit and one veggie to breakfast and lunch. 2. Identify the one problem area in your day, and if nothing else, meal prep for that. If you tend to grab something high in sugar when you get your coffee, be prepared with a fruit and yogurt parfait, a protein bar, or a simple egg bake. 3. Eat your leftovers! It may not be exciting, but eating your leftovers will not only help control portion size but also keep you from ordering fast food. Try your hand in the kitchen with these simple, yet satisfying healthy recipes from Brandy. CONTINUED > OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C E N T E RV I L L E

‘Big Mac’ Caulif lower Rice Bowl Yields 4 Servings Chef’s Notes: By swapping out cauliflower rice for a bun, the meal is still filling but so much healthier than its fast food namesake. By making it from scratch, there is also less sodium, processed ingredients, preservatives and chemicals.

INGREDIENTS • 6 cups cauliflower rice, frozen • 1 tablespoon olive oil Burger Mix • 1 lb. lean ground beef • ¼ teaspoon garlic powder • ¼ teaspoon onion powder • ¼ teaspoon black pepper • 1 teaspoon oregano • ¼ teaspoon salt • 1 teaspoon ketchup • 1 teaspoon yellow mustard • 1 teaspoon Worcestershire sauce • 1 teaspoon coconut aminos

‘Big Mac’ Sauce • 1 cup high-quality mayonnaise • ¼ cup chopped dill pickle or pickle relish • ¼ cup ketchup • ¼ cup yellow mustard • 1 tablespoon white wine vinegar • 1 ½ teaspoons paprika • 1 ½ teaspoons onion powder Garnish • ¼ cup tomato, diced • 1 tablespoon onion, diced • ¼ cup shredded cheddar • ¼ cup dill pickle slices

DIRECTIONS 1.

3. 4.

H EA LT H Y LIF E ST Y LE | FOOD + BE VE RAGE

Preheat the oven to 425°F and line a baking sheet with foil. Spread the cauliflower rice on the foil, drizzle with olive oil and shake the pan gently to distribute. Roast cauliflower rice for 15-20 minutes until golden. While the cauliflower rice is roasting, prepare your burger mix. Heat a saucepan over medium-high heat and brown the ground beef. Remove from heat and drain off any fat. Add dry seasonings and wet ingredients listed under ‘Burger Mix’; stir to combine and set aside. In a small bowl, mix all ingredients for the ‘Big Mac’ Sauce and whisk to combine. Divide the cauliflower rice into four bowls or meal prep containers with 3/4-1 cup per person. Top each serving of cauliflower rice with 1/2 cup of ground beef. Add garnish and drizzle with ‘Big Mac’ Sauce.

Cranberry Apple Pecan Chicken Salad Yields 6 Servings Chef’s Notes: Our biggest change to classic chicken salad is substituting part of the mayo with plain Greek yogurt. It provides creaminess without the added fat and calories and adds protein. To further lower calories, top sliced cucumber or lettuce with the chicken salad instead of bread.

INGREDIENTS • 1 lb. chicken breast, diced (rotisserie chicken works great) • 1 cup celery, diced • ¼ cup red onion, diced • 1 large apple, diced (Honeycrisp and Fuji are our favorites to use) • ¼ cup plain Greek yogurt • ½ cup high-quality mayonnaise

• 1-2 tablespoons fresh parsley, chopped • ½ teaspoon onion powder • ½ teaspoon salt • ½ teaspoon pepper • ½ cup dried cranberries • ½ cup pecans, chopped

DIRECTIONS 1. In a large bowl, combine all ingredients until mixed and coated with Greek yogurt and mayonnaise. 2. Portion out into individual containers or cover the bowl and refrigerate the entire batch. Best if used within 5-7 days.

Look for Busy Bee Real Meals’ new storefront coming to downtown Springboro in early 2023 and for more information, visit BusyBeeRealMeals.com

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C E N T E RV I L L E

Proof is in the

Product Meet some of the local people behind the gourmet products in Dorothy Lane Market.

LOCA LLY SOU R CE D | L IF E + CULTURE

Recognized for carrying the highest quality food and for offering the best level of service, Dorothy Lane Market (DLM) started out as a fruit stand on the corner of Far Hills Avenue and Dorothy Lane back in 1948. Still locally owned and operated by Calvin and Vera Jane Mayne’s family, DLM features local farmers and vendors who uphold the quality and pride in their products.

AL TUTTLE, BEEKEEPER Al Tuttle of Eagle Ridge Apiaries has supplied DLM with 100% local, unprocessed, raw honey since 2006. “It’s the people that I work with” says Al, when asked what he likes most about supplying DLM with honey. A beekeeper in the Miami Valley for the last 33 years, Al got started in the business the way a lot of people do - he saw a need and looked to fill it. “When our children were still in school we were going through a gallon of honey a month. I went to the person from whom we were buying honey and told him that I was interested in getting a hive of my own,” Al shares. “He helped make that happen and was instrumental in getting me started.” Local, unfiltered honey offers a wide variety of health benefits. Local honey can help with allergies because unfiltered honey contains pollen. With a teaspoon a day your body can build up an immunity to plant pollen. “Basically everything that is in a beehive has a potential health benefit, including the bee venom from the sting which is used to help people with MS and arthritis”, explains Al. Whether you are looking to soothe a sore throat or sweeten a warm cup of tea, DLM 100% Pure Honey is an excellent option from a wonderful, local source.

THE KILPATRICK FAMILY, THE FARM ON CENTRAL The health benefits of organically farmed and locally sourced food is something that Michael Kilpatrick and his wife Savannah, owners of The Farm on Central are passionate about. “Our goal is to create an oasis of health in the community and to teach people how to become healthier,” Michael shares. CONTINUED >

ARTICLE BY NINA WEIERMAN PHOTOGRAPHY BY NATALIE STEWART & PROVIDED OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C E N T E RV I L L E

“We’ve been able to give them things that open up their experience to the whole edible world. It's all about expanding food horizons for people." —Michael Kilpatrick, The Farm on Central

The Farm on Central supplies the DLM Garden Box, a seasonal weekly subscription-based experience where subscribers receive produce that is grown and gathered on the farm. More than just a box of fresh produce, it is meticulously curated to spark excitement and creativity in the kitchen. “We’ve been able to give them things that open up their experience to the whole edible world. It's all about expanding food horizons for people,” considers Michael. They have been able to offer things that people might not have tasted before, such as edible flowers, dragon beans, varieties of basil and even something called a “toothache plant.” These unique ingredients coupled with DLM’s Chef Carrie’s crafted recipes makes for a unique culinary adventure inside every box. The Farm on Central also has a strong commitment to growing items organically and encouraging biodiversity. “Rabbits are eating our lettuce, we have the pollinator habitat up front, and the bumblebees love the lavender…even though we are going to lose some crops to them, it’s part

LOCA LLY SOU R CE D | L IF E + CULTURE

of creating an ecosystem, which is friendly to all life.”

MICHAEL BROWN, BOSTON STOKER COFFEE If you’ve ever walked into DLM and stopped for a warm cup of brew, you have experienced Boston Stoker Coffee. “The quality of our product begins with the relationship we develop with the farmers who grow the coffee,” explains Michael Brown, senior vice president of Boston Stoker. Having started in the 1970s and partnered with DLM beginning in the 1980s, Boston Stoker has several decades of providing specialty coffee to Dayton and the surrounding area. Coffee often brings people together. “We truly represent so many good memories for so many people,” shares Michael. With such a rich history, what you think of as the quintessential Boston Stoker brew could vary: “If you discovered our coffee in the 80s, you may say our Classic 83 is the hallmark of our brand. If you are one of our more recent coffee buyers, you may say it's

our Buna Fruta. And of course, whenever you found us, you may say our Original Grogg is your favorite.” Roasting every coffee bean in their roastery in Vandalia, OH, Boston Stoker has become Dayton’s premiere coffee brand. All Boston Stoker coffee is roasted and packaged within two days after it’s ordered. As another company that provides an amazing product and wants to support its local community, Boston Stoker also loves to work with people who love coffee, whether that’s fundraising for schools and civic organizations or corporate gifts. Dorothy Lane Market DorothyLane.com The Farm on Central FarmOnCentral.com hello@central.farm Boston Stoker BostonStoker.com wholesale@bostonstoker.com

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CENTERVILLE LIFESTYLE™ 26

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We Look Forward To Seeing You!

what’s for dinner? Washington-Centerville Public Library helps you answer that age-old question with new cookbook recommendations.

Sometimes you’ve used up all your usual go-to dishes, or you just want to try something new. Look no further than your local Washington-Centerville Public Library, where you can be inspired by a diverse array of cookbooks. Kathy O’Neill, public services assistant, shares four cookbooks new to the library’s collection for fall that are sure to be popular. Visit the Centerville or Woodbourne libraries to check out these or any other titles that entice your appetite.

ARTICLE BY LORI BALSTE R | PHOTOG R APHY PROVIDE D

LOCA L’S CH OICE | FOOD + BE VE RAGE

CU LTU R E

The Official Wakanda Cookbook by Nyanyika Banda Inspired by more than 50 years of Marvel’s Black Panther comics and recipes from all over the African continent, The Official Wakanda Cookbook will take your tastebuds on a journey as surprising, delightful, and unexpected as Wakanda itself. The cookbook features 70 unique recipes such as Roasted Chambo, Glazed Roadrunner Wings and Braised Oxtail and Dumplings. Difficulty varies from beginner to advanced. You’ll find both unassuming meals and exquisite dishes with a touch of royalty. The cookbook also features gorgeous full-color photography evoking the splendor of Wakanda to help you get excited about the new movie, Wakanda Forever, coming out November 11.

The “I Don’t Want to Cook” Book: 100 Tasty, Healthy, LowPrep Recipes for When You Just Don’t Want to Cook by Alyssa Brantley This cookbook is for everyone who knows they need to cook, but just aren’t feeling it. Maybe they never liked cooking or don’t want to take another trip to the grocery for unusual, hard-to-find ingredients. Whatever the case, this cookbook has easy, low-fuss meals to get anyone to the other side of dinner. It features more than 100 recipes and no more than 15 minutes of kitchen prep time for each meal. Recipes include Chicken Salad with Herbs and Vanilla Microwave Mug Cake. Kathy shares, “I have a hard time deciding what to make for dinner on a regular basis, so I’m thinking others would appreciate this book too!” E A SY

CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/C E N T E RV I L L E

TR AV E L

Turkey and the Wolf: Flavor Tripping in New Orleans by Mason Hereford New York Times bestselling author and owner of Turkey and the Wolf in New Orleans, Mason Hereford introduces the fun and flavors of Southern cooking in this book of more than 95 recipes. Drawing inspiration from the food found in the small country stores of his youth, and lessons learned working in fine dining in New Orleans, Hereford puts his own unique twist on Southern cooking. Recipes include southern specialties like Potato Chip Loaded Fried Bologna Sandwiches and Burnt Tomato Casserole.

DASH Diet Air Fryer Cookbook: 75 Easy Recipes for a Healthier Lifestyle by Christina Lombardi, MS, RD, FMNS As Kathy points out, the air fryer is having a moment, and few things are easier than using this handy appliance to make tasty meals that still let you follow a DASH (Dietary Approaches to Stop Hypertension) diet. This heart healthy cookbook also offers an introduction to DASH cooking and the DASH lifestyle. The recipes offer abundant flavor without oil, salt or high calories. With its 75 plus recipes even beginner cooks can follow, it features step-by-step instructions and simple ingredients. Experts offer advice on how to approach the recipes, including substitutions, flavor adjustments, air fryer tips and more.

For more information and to find these books, plus additional recommendations, check out the Washington-Centerville Public Library Simply Cookbooks Reading list, WCLibrary.info.

LOCA L’S CH OICE | FOOD + BE VE RAGE

H E A LTH

O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area.

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Movie Party in the Park: The Parent Trap

FOR EST FIELD PAR K | 7:00 PM The Centerville-Washington Township Park District welcomes the community to Forest Field Park for a family-fun movie night on October 7 from 7-10 p.m. Families are welcome to bring a picnic and watch the 1998 film, The Parent Trap. Guests can also enjoy crafts, field games and frozen yogurt from the Yagoot food truck. Admission is free. CWPD.org O C TO BE R 9 T H

Tour de Gem

RI VER S CAPE METR OPAR K | 7:0 0 A M The Tour de Gem comes to RiverScape Metropark on October 9 from 7 a.m.-7 p.m. The ride helps raise funds for local nonprofit organizations within the Miami Valley. There will be bike paths suitable for beginner and experienced cyclists to help support a family-fun ride. Admission is $50 and registration is required. MetroParks.org O C TO BE R 1 0 T H

The Miami Valley School Open House

T HE MIAMI VALLEY S CHOOL | 9 :30 A M The Miami Valley School (MVS) will host an open house on October 10 from 9:30-11:30 a.m. Prospective families with children in grades Pre-K through 12 are invited to tour MVS, Dayton's #1 independent, college-preparatory school. See the MVS campus, visit classes, meet teachers and students and more! For information or to RSVP, please email admissions@mvschool.com. MVSchool.com O C TO BE R 1 4 T H

Charm at the Farm

LEBAN ON , OH | 4:00 PM Charm at the Farm offers a fun weekend of shopping October 14-16. The festivities begin at 4 p.m. on Friday and conclude at 3 p.m. on Sunday. Patrons can enjoy a wide variety of local artisans, vendors, food trucks and take part in a photo booth experience. General Admission is $11 per person. CharmattheFarm.com O C TO BE R 1 9 T H

The Great Pumpkin Patch

RUS S N ATUR E PR ES ERVE | 6:00 P M Greene County Parks and Trails invites families with children ages 2-9 to The Great Pumpkin Patch on October 19 from 6-8 p.m. Children will match pumpkins on their provided card to pumpkins found on the trails. Once all are found, they will be able to turn it in for prizes. Registration is required but free. GCParksTrails.com O C TO BE R 2 2 N D

StretchLab Open House

STR ETCHLAB CEN TERVILLE | 8 :0 0 A M StretchLab in Centerville is celebrating two years of business with an open house on October 22 from 8 a.m.-4 p.m. Visitors can receive free Normatec Compression Recovery Sessions and have the opportunity to enter to win a Hyperice MiniSphere. First-time visitors will receive a free 25-minute stretch, but reservations are required. StretchLab.com

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ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

PA RT Y P LA N N IN G | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.