Landscape lighting enhances the ambience of outdoor spaces by illuminating key features such as trees, pathways, and architectural elements.
Big News! Our Landscaping Expertise is Now on YouTube! This will be another destination for expert landscaping tips, stunning project showcases, seasonal maintenance advice and more! Scan the QR code and light up your life!
Not sure where to start? Step into our Open House and experience an introduction to plant wellness designed with your comfort in mind.
Enjoy complimentary coffee from Eden Coffee Cart between 11am-1pm, browse our informative displays, and connect with our knowledgeable team for answers and guidance.
Whether you’re completely new or seeking clarity, you’ll find a welcoming space where your questions are valued and judgment is left behind.
Saturday, November 8 | 11 AM–4 PM
This October, we celebrate Taste & Tradition, a season of flavor, creativity and community where timeless stories are brought to life in inspiring new ways. Fall always brings with it a sense of nostalgia: the aroma of bread baking, the sweetness of chocolate enjoyed on a crisp evening and the traditions that remind us of family, comfort and home.
Within these pages, you’ll find a rich blend of her itage and innovation. We're honored to share the legacy of Busch Family Brewing & Distilling, where craftsmanship and family pride create something truly extraordinary. We're also delighted to feature Lia Craft Baker, TLC’s America’s Next Great Baker, whose new cookbook inspires us to bring more creativity into our own kitchens.
The comfort of freshly baked bread in the fall reminds us that the simplest traditions often bring the greatest joy. The artistry of Bissinger’s, our beloved, handcrafted chocolatier, continues to delight generation after generation. We also highlight the growing movement of Faith in the Marketplace, showcasing women whose leadership and vision are igniting change. And for a stylish twist, Food to Fashion: Harvesting Haute Couture proves that inspiration can be found as much on the runway as at the table.
As always, our City Scene pages capture the people, stories and moments that connect us, inspire us, and make our city shine.
From our family to yours, here’s to savoring the tastes of the season, honoring tradition, and celebrating the creativity that continues to shape our community.
With gratitude,
KELLEY AND GORDON, PUBLISHER AND CO-PUBLISHER
October 2025
PUBLISHER
Gordon Montgomery gordon.montgomery@citylifestyle.com
CO-PUBLISHER
Kelley Lamm
kelley.lamm@citylifestyle.com
COPY EDITOR
Julie Brown Patton | julie.patton@citylifestyle.com
PUBLICATION DIRECTOR
Casey Pierce | casey.pierce@citylifestyle.com
SALES DIRECTOR
Audra Harrold | audra.harrold@citylifestyle.com
CONTRIBUTING WRITERS
Julie Brown Patton, Kelley Lamm, Audra Harrold, Mel Boban, Stacey Dixson, Robin Seaton Jefferson, Angela Broockerd
CONTRIBUTING PHOTOGRAPHERS
Dawson Holter, John Lore, Butlers Pantry, Sandra Ferkel, Jen Sampson, Sharen Bradford, Emma Zordan, Janie Jones
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Antanette Ray
QUALITY CONTROL SPECIALIST Anna Minnick
Proverbs 3:5-6
JUDITH SCISSORS
314-886-5065 | T he G aT eswor T h . com
Facebook.com/TheGatesworth
One McKnight Place, St. Louis, MO 63124
The Gatesworth is an independent senior living community conveniently located north of Highway 40 just off I-170 Exceptional People. Exceptional Living.
The Gatesworth provides the perfect canvas to enjoy life your way. Living in an exquisitely appointed apartment surrounded by beautiful, lush grounds, you’ll feel inspired to pursue new interests, expand your knowledge, build friendships and embrace your independence.
Discover The Gatesworth and experience exceptional senior living today. Call 314-886-5065.
Busch Family Brewing and Distilling, founded in 2021 by Billy Busch and his family, blends tradition and innovation to craft beer, whiskey, and unforgettable community experiences on the historic Busch family farm. More than a brewery and distillery, it’s a gathering place with live music, festivals, events, and a growing future rooted in family, hard work, and passion.
1: Saint Louis Art Fair Reveal at Husch Blackwell spotlights co-founder Susan Uchitelle and featured artist. 2: Sara Umlauf pauses for a photo with others at the Saint Louis Art Fair Reveal. 3: Saint Louis Art Fair Reveal at Husch Blackwell: Executive Director Sara Umlauf welcomes attendees.
4: Audra Harrold with artist Amber Ann at Saint Louis Art Fair Reveal, Husch Blackwell. 5: Sharon Spillar proudly displaying her commemorative print ‘Terry’ at the 2025 Saint Louis Art Fair. 6: Co-founder Susan Uchitelle socializes at the Saint Louis Art Fair Reveal, Husch Blackwell. 7: YeonSeo Choi captivates in Black Swan Pas de Deux for St. Louis Dance’s 60th-Anniversary season.
8: Dance St. Louis’ 60th-Anniversary features Momix’s ‘Alice,’ a whimsical blend of dance, acrobatics and illusion. 9: Photographer, Caren Libby poses with a Paint Louis artist. 10-11: Paint Louis, the world’s largest graffiti festival, gathers 400-plus artists annually along St. Louis’ riverfront. 12: Missouri Botanical Garden’s Japanese Festival celebrates 40-plus years of art, dance, food and culture annually. 13: The Regional Arts Commission of St. Louis celebrated 40 years at its sold-out birthday bash. 14: Entertainment and design wowed guests at the Regional Arts Commission’s 40th celebration.
At Mister Guy and Mister Guy Women, we curate the finest collections from the world’s most sought-after designers, blending luxury clothing with contemporary sportswear for every facet of your life. From exclusive in-store styling services to curated multi-brand events, we bring you more than fashion—we deliver a personalized experience that’s as refined as your wardrobe.
Discover the season’s finest collections at MG Clothiers in Clayton. Each weekend, a new showcase of world-class brands awaits you.
Oct 2-3: Kinross Cashmere and OUI
Oct 3–4: Ravazzolo – Italian tailoring at its peak
Oct 10–11: Heritage Gold, Emanuel Berg Shirting & L.E.N Belts – Luxury details that define a look
Oct 17–18: Peter Millar – Effortless sophistication, refined
Oct 24–25: Atelier Munro, Bugatchi & Ballin Pants – Elevated style for every occasion
Why Attend?
• Preview and shop exclusive collections
• Personalized fittings and styling
• Limited-time offers only available during the events
ARTICLE BY STACEY DIXSON | PHOTOGRAPHY BY JOHN LORE
Nearly 200 years have passed since Adolphus Busch immigrated to St. Louis and married Lilly Anheuser. Within two decades, Anheuser-Busch was an American icon. Today, Billy Busch continues the brewing tradition. “I’ve always worked in hospitality, and I decided to pivot,” Billy says, “having our brewery in St. Charles County is more sustainable than contract brewing.”
If anyone knows how to entertain, it’s Billy Busch. Busch Family Brewing & Distilling embodies both hospitality and the grain-to-glass tradition the world expects from the name.
Set on 150 acres in Defiance, Busch Family Brewing & Distilling feels like home. Founded in 2021 by Billy Busch, great-grandson of Adolphus and Lilly, and author of Family Reins: The Extraordinary Rise and Epic Fall of an American Dynasty, the brewery blends rustic charm with modern craft.
“It’s a beautiful atmosphere,” Billy states, “you’re out here in nature with great food and beer.”
Many look at Busch Family Brewing & Distilling as the perfect place to relax. Special events fill the calendar. Farmer’s markets are Sundays 11 a.m. to 2 p.m. in summer. Rodeos run July through
October; the next one is Saturday, Oct. 4, featuring barrel racing, bronco riding, Western entertainers and activities for children. Busch + Boots music festivals highlight four rising country artists from St. Louis, Nashville and Texas, scheduled the second Saturday of each month. Doors open at 4 p.m., music begins at 5 p.m., and the stage stays alive until 10 p.m.
Schlachtfest, held annually, is the Busch family’s Oktoberfest. “Growing up, Mom and Dad hosted Schlachtfest on our farm in St. Peters,” Billy recalls. “Every artisan brought food, drinks and crafts. I wanted to continue that tradition. We’ll have pretzels, sausage, pumpkin beer and a bonfire.”
Autumn at the brewery features a corn maze and pumpkin patch. This year, Schlachtfest is Nov. 1.
During November and December, the farm is dressed for Christmas, with Santa crossing the lake by lantern light. Christmas beer debuts, soups join the menu and fire kettles glow, warming visitors with s’mores. The menu is focused and consistently excellent. “We use only high-quality meats,” Billy says. “The hamburger and fries are my favorite.” Those burgers appparently also are super popular with guests, too. Other food options are pretzels, nachos, chicken tenders, brisket, brats and salads. Desserts include housemade treats and Zia’s frozen ice.
“An oasis of hospitality, Busch Family Brewing & Distilling is warm and inviting. A gleaming brewhouse showcases beer as science and art. The working farm features a stage, a porch for relaxed dining and animals, including Clydesdales, Texas Longhorns, alpacas and a miniature Highland cow.”
PERSONALIZED PEPTIDE THERAPY AT INVITA HEALTH & WELLNESS
Peptides are short chains of amino acids- natural messengers in the body that hep regulate critical biological functions like metabolism, hormone balance, skin repair and more. As we age, our natural peptide levels decline. Supplementing with targeted peptides can support the body’s ability to heal, regenerate and perform at its peak.
At InVita Health & Wellness, we offer evidence-based, medically supervised peptide therapy for: Fat Loss & Metabolic Support | Anti-Aging & Longevity | Hormone Balance & Sexual Wellness
Cognitive & Mood Support | Athletic Recovery & Joint Health | Increase Energy
All protocols are personalized after a comprehensive consultation.
Integrative Approach: Aesthetics + Functional medicine | Medical-grade peptides, compounded in U.S. pharmacies
Full concierge follow-up and lab monitoring if needed | Safe, data-driven, and patient-centered care
Ready to look and feel better from the inside out?
At Marcia Moore Design, we believe design should surprise you—make your heart skip and your guests say “wow.”
A rug too small? We turned it into a design centerpiece. Look up and you’ll find gilded medallions that lift the room skyward, proving that good design isn’t about more—it’s about knowing what to highlight… and what to let fade.
This month, we’re leaning into timeless style with a twist—luxury that lives beautifully and boldly.
New on the Podcast: The Layered Rug Trick You’ll Use Forever Hit play, be inspired, and discover how fearless choices create unforgettable spaces.
Scan to hear how we turned conflict into clarity.
MEAL PREPARATION COMPANY FIT-FLAVORS PROVIDES CHEF-INSPIRED ROTATING MENU OF CUISINES
ARTICLE BY JULIE BROWN PATTON
Jillian Tedesco, founder and CEO of fit-flavors, is zealous about healthy eating, fitness and proper nutrition.
"The best-kept secret to a healthy lifestyle isn’t another diet or trick, it’s a mindset shift," she says. "The moment you stop treating health like a race or a punishment, and start seeing it as a privilege, everything changes. It stops being about giving things up and starts being about gaining everything you’ve been craving in life."
As a certified chef from world renowned Le Cordon Bleu, she authored a book titled Owning the Wait, which is about harnessing spirituality and mindsets through every season of life, especially pertaining to creating sustainably healthy habits. She also has a podcast of the same name.
"For me, giving up gluten and dairy was never about restriction, it was about listening to my body. I struggled with joint and gut issues, and when I removed those foods, I felt a real difference. That said, I don’t have an allergy, so I allow myself the freedom to enjoy them when it matters," Jillian explains.
"If I have dairy, it’s high-quality, organic and intentionally chosen, because as a foodie, I value how beautifully it can elevate flavor. And when I have gluten, it’s almost always pasta from Italy, a nod to my Italian roots."
To assist people with sustainable lifestyle changes, Jillian started the fit-flavors company to take the fretting and guesswork out of how to eat healthy. First, an in-house, fit-flavors menu development team creates balanced, delicious meals with high-quality ingredients. Clients can mix and match from more than 60 seasonally rotating meal options. Food then can be secured online for pickup or delivery, or by shopping in-store at one of seven St. Louis area locations.
fit-flavors has physical stores in Chesterfield, St. Peters, Brentwood, Des Peres, Creve Coeur, Sunset Hills and Fenton.
Once purchased, fit-flavors entrees can be refrigerated for up to 10-15 days, depending on the individual, best-by dates that are provided. Meals are microwaved before being enjoyed.
As a meal preparation company, ‘fit-flavors exists to make eating healthy simple.’
—JILLIAN TEDESCO, FOUNDER
Jillian says people tend to overcomplicate nutrition. "But at the end of the day, it’s simple: eat quality food, in the right portions, balanced with the right macros. That’s the foundation, and that’s exactly why fit-flavors exists. We make healthy simple."
314.328.4246 fit-flavors.com
RECIPE: AUTUMN HARVEST HONEY OAT BREAD
ARTICLE BY KELLEY LAMM
There’s something magical about baking bread when the air turns crisp and leaves crunch underfoot. The golden crust, the soft, pillowy center, the aroma that drifts through the house, it’s comfort, nostalgia and joy all rolled into one.
Fall bread-baking is more than a recipe; it’s an invitation to slow down, to savor life’s simplest pleasures. As the oven hums and the scent of yeast and warm flour fills the kitchen, time seems to pause. Slice, drizzle with honey and savor.
Ingredients
• 1¼ cups warm water (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• 3 tablespoons honey, divided (plus more for drizzling)
• 2 tablespoons unsalted butter, melted (plus extra for brushing)
• 1 teaspoon salt
• 2 cups bread flour
• 1 cup whole wheat flour
• 1 cup old-fashioned rolled oats (plus 2 tablespoons for topping)
Directions
1. Activate the yeast. In a large bowl, combine warm water and yeast. Stir in 1 tablespoon of the honey. Let sit for 5–10 minutes until foamy.
2. Mix the dough. Add remaining 2 tablespoons honey, melted butter, salt, bread flour, whole wheat flour and oats. Stir until a shaggy dough forms.
3. Knead. Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 6–7 minutes).
4. First rise. Place dough in a lightly oiled bowl, cover with a damp towel and let rise in a warm spot for 1 hour or until doubled in size.
5. Shape and second rise. Punch down dough, shape into a loaf and place in a greased 9x5-inch loaf pan. Cover and let rise 30–40 minutes, until puffy.
6. Bake. Preheat oven to 375°F. Brush top with melted butter, sprinkle with oats and bake 30–35 minutes until golden brown and hollow-sounding when tapped.
7. Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm with butter and a drizzle of honey. The first slice will fill one’s kitchen with the sweet, earthy scent of oats and honey; best enjoyed with a steaming cup of coffee or tea. And if there’s any bread left the next morning, it makes heavenly toast.
GLENNON CARD SHOPPING DAYS
20% off with your $60 Glennon Card Purchase October 17-26
THREE STORIES THREE STORIES
GLENNON CARD EVENT
Friday & Saturday
October 17-18, 11-5pm
NANIS JEWELS NANIS JEWELS
GLENNON CARD EVENT
Friday & Saturday
October 24-25, 11-5pm
FFR VINTAGE AND HOWL
Thursday November 13, 11-7pm
MARTINI'S WITH TINI & RANDI, THE TEAM BEHIND HOWL AND FFR, 4-7pm
NOUVEL HERITAGE
PARISIAN COFFEE BAR
Friday & Saturday
November 21 & 22, 11-5pm
HOLIDAY MUST HAVES WITH DESIGNER CORINA
Friday & Saturday
December 19 & 20, 11-6pm
Bissinger’s story began in 1668 Paris, France. As guardians of a legacy of European chocolate excellence, it continues today with the Abel family in St. Louis. “Our rich history of confection craftsmanship has endured for over 350 years,” says Bissinger’s owner and chief chocolate officer, Dan Abel Jr. “The Bissinger family's singular passion to handcraft the finest chocolate in the world still remains.”
Once granted the title of Confiseur Imperial (Confectioner of the Empire) by King Louis XIV, and confectioner to European nobility and heads of state, including Napoleon Bonaparte and the Rothschilds, the Bissinger's name has been one of the longest standing names in the confectionery industry.
Dan’s mother and father, Rosalie and Dan Abel Sr., started a candy company in 1981. The senior Abel had worked for one in college and decided to start his own. When Bissinger’s went on the market, the Abels decided to combine their knowledge of chocolate confections and family-operated business to purchase
CONTINUED >
St. Louis Chocolatier Family Bissinger’s Preserves Handcrafted Confection
That Began in 1668 Paris, France
ARTICLE BY ROBIN SEATON JEFFERSON PHOTOGRAPHY BY JENNIFER SAMPSON
one that had more than three centuries of history with chocolate. “We decided as a family that Bissinger’s incredible branding history and premium handcrafted chocolates represented our own identity,” Dan Jr. says.
Bissinger’s has preserved its Old-World techniques using copper kettles and preparing the same timeless recipes, from the 1899 Bissinger Family Cookbook, in small batches with fresh ingredients. “Our goal has never been to be the biggest chocolatier in the world, only the finest,” he says.
In an age of high-tech production and immediacy, Bissinger's remains committed to high standards.
“We believe in finding the best ingredients, no matter the cost, and crafting the confections by hand in small batches. We are a large small batch manufacturer,” Dan says. “To us, a gallon of vanilla that costs $300 makes all the difference in the world, because it’s just that good. That pure, authentic vanilla taste comes out in the confections. There are no sharp notes, no after taste, no chemical taste of artificial flavors.”
Bissinger confections have been praised by European nobility as well as worldwide celebrities, The New York Times, The Food Network, Unwrapped and previous residents of 1600 Pennsylvania Avenue along with ordinary loyal patrons for generations. The company’s Gummy Pandas have been sold in more than 8,000 Starbucks locations nationwide, and its chocolates in Whole Foods and specialty stores nationwide.
“Everyone has their favorite assorted confections,” Dan says. “We focus on getting the creams, caramels and truffles perfect. We purposely choose every piece in the assortment. There are no ‘filler pieces.’ Every one of those pieces is one myself or our family enjoy eating.”
Bissinger’s opened its first retail boutique outside of Missouri and Illinois this month with its new store in Palm Beach, Florida. Another will open in Nashville, Tennessee, this year. Dan says the company hopes to have at least four more around the country starting next year.
“Our rich history of confection craftsmanship has endured for 350 years,” says Bissinger’s owner and chief chocolate officer, Dan Abel Jr. “The Bissinger family’s singular passion to hand craft the finest chocolate in the world still remains.”
Without a plan, probate court can:
• Drag on for months or years
• Drain your family’s assets in fees and taxes
• Leave loved ones fighting instead of healing With a plan, you can:
• Protect your legacy
• Provide peace of mind
• Ensure your wishes are honored
A tradition has been established in St. Louis, one that's spreading like wildfire, with professional women traveling cross-country to take part. It's the annual Christian Business Women’s Breakfast that takes place each fall. This year, it'll be held on Wednesday, Oct. 22, at The Ritz Carlton in Clayton.
Now in its eighth year, The Christian Business Women’s Breakfast provides a powerful morning of connection and inspiration for professional women across industries.
“The Christian Women's Business Breakfast hosted 340 women and a few men in its inaugural year,” says Debbie Shaw-Franke, board member of The Rooted Sisters and co-chair of this year’s breakfast. “This year we're hosting it at The Ritz Carlton with 825 reservations and a waiting list. We've outgrown three venues since the inception eight years ago. The atmosphere in the room is electric.”
This year’s keynote speaker is Toni Townes-Whitley, CEO and global technology leader of SAIC, named one of Fortune magazine’s Most Powerful Women of 2025. Element Church representatives will provide engaging worship music, and Mandy Murphey, local Fox 2 News anchor, again will lend to a warm, welcoming environment as emcee.
The Christian Business Women’s Breakfast is produced by The Rooted Sisters, a nonprofit organization recognized as a dynamic network of professional women representing a wide range of fields, unified by their faith in Jesus. The mission of The Rooted Sisters is to provide a safe place for
professional women to study the Word of God, grow in their faith in Christ and learn to lead others to do the same.
This event is a marked success in large part due to the number of regional and national businesses that show their support for Christian women in business through sponsorship. One business has been a steady supporter since the birth of this organization: Technology Partners, a technology solutions firm based in St. Louis. In fact, The Rooted Sisters was co-founded by Lisa Nichols, CEO of Technology Partners, and by Cindy Owens, now president & CEO of UCP Heartland. The two originally met in a CEO group and say they were united by a heart to see spiritual revival take place in the marketplace.
Now in its 10th year, The Rooted Sisters is recognized for producing events that help women grow in their faith. Their signature events include The Faith-Fueled Life Mastermind Retreat at Big Cedar Lodge, taking place in April, and a National Day of Prayer event, in addition to their annual breakfast. In fact, at this year’s Christian Business Women’s Breakfast, attendees will have the opportunity to experience a glimpse of the mastermind retreat by taking part in mini-mastermind sessions after the breakfast.
five key categories: faith, leadership, stewardship, relationships and health. With 20 facilitators, each a recognized expert in their industry, participants are voicing an excitement to connect, learn and grow.
While lauded for their signature events, the greatest focus of The Rooted Sisters remains where it all began with Bible study. They offer ministry programs throughout the month, including their twice monthly Bible study, weekly prayer meeting, monthly equipping webinar and fellowship events, including their well-attended monthly social hour in Frontenac.
“We’ve outgrown three venues since the inception eight years ago. The atmosphere in the room is electric.”
“Being a part of Rooted Sisters is a blessing,” says Debbie. “It's a group of women who support one another in an atmosphere honoring our Lord and feeling comfortable being vulnerable, sharing our own personal stories."
With this year's breakfast theme being "Flourish," attendees can participate in two expert-led mini-mastermind sessions designed to help them flourish in
The Rooted Sisters offers personal connection for professional women who gather at local chapters in St. Louis; Houston, Texas, and coming next spring, in Boston, Massachusetts. Women also gather online from across the country to participate. Through their involvement in The Rooted Sisters, they're inspired to grow in their faith, and they develop friendships that last a lifetime.
TheRootedSisters.com
Available At Must-Visit Destination: Made. By Lia Craft Bakery, TLC’s “America’s Next Great Baker”
ARTICLE BY JULIE BROWN PATTON PHOTOGRAPHY BY DAWSON HOLTER
A new, local cookbook is available, created by TLC's 2014 "America's Next Great Baker" winner Lia Holter, a St. Louis culinary enthusiast who during 2020 launched a craft bakery located in Old Town Florissant.
“When I started writing this cookbook, I had high hopes but didn’t know what to expect. I’m so blessed to be living my dream.”
As she explains in her cookbook titled Made. by Lia - Everyday Craft Baking : “This book is near and dear to my heart. I’ve honed these recipes — many born at home with my kids, developed alongside my team or passed down from loved ones. They define me as a baker and fuel my bakery’s success. Cooking is my love language, connecting me to others through a single bite. When someone says my bakes recall their childhood, that’s why I do this: to bring families back to the kitchen, making memories around the table."
Lia launched the cookbook by hosting a free event at St. Louis County Library's Clark Family Branch.
She even shared some of her delicious bakery treats with attendees.
The Made. by Lia Bakery offers a wide variety of fromscratch pastries, scones and sweets, along with coffee and tea options. The team also provides several gluten-free and vegan options for those with dietary restrictions.
For sure, the St. Louis food scene played a major role in Lia's success. She graduated from Fontbonne in 2012 with a bachelor’s degree in business administration and management. At the same time, she attended St. Louis Community College at Forest Park for her degree in baking and pastry arts.
"I based the new cookbook around how I started Made. by Lia after winning Next Great Baker, then being a brand ambassador, starting my own brand and finding community in Old Town Florissant instead of going to Las Vegas to work with Cake Boss," explains Lia.
Lia says about two years ago, AB Mauri, the company that owns Fleischmann’s Yeast, reached out to her to do a cookbook that was to be handed out to their customers as marketing materials. "It worked well to use Fleischmann yeast in my bread recipes. The vision was to eventually turn my collection into a Made. by Lia cookbook with all of my best recipes. All in all, it was the perfect opportunity because I’ve always dreamed of writing a cookbook."
She says the recipes in the new book are like her "greatest hits."
"They include recipes from childhood, as well as the most popular and fan favorites from my bakery, like the lemon blueberry scones, cherry strudels and chocolate chip cookies. It was hard to narrow down the recipes, but I think I put together the perfect variety so that everyone could find something that they’d want to bake and eat!" explains Lia.
"For the recipes I left out, well, hopefully they'll make it into the next cookbook."
Locally, her cookbook is available at Barnes & Noble, on Lia's website (shipping nationwide) or in-store at her bakery, 610 Rue St. Francois. Lia says this first cookbook is just the start. "I’ve got so much more to share. Welcome to my kitchen, my bakery, my home.”
314.551.2383
MadeByLia.com
By: Dr. Beth Templin
Hip pain doesn’t have to define your future. Too many people give up the activities they love walking with friends, gardening, or playing with the grandkids— because every step hurts. But there is hope. With advancements in noninvasive technologies such as Regenerative Therapy, you can move beyond the limits of pain and rediscover the freedom to live life on your terms.
Hip pain is one of the most common complaints in older adults In fact, 1 in 4 people will develop hip arthritis in their lifetime. And while hip pain can affect anyone, it becomes more stubborn and life-limiting as we age making it harder to stay active and independent
The problem is traditional treatments often only mask symptoms, without addressing the root cause Medications may dull the pain, but they don ’t repair damaged tissue. Injections can help for a time, but their effects wear off and may cause more harm long-term. Surgery, while sometimes necessary, is risky and requires long recovery. This is where regenerative therapies like EMTT, Radial, and Focused Shockwave
come in. These innovative, treatments stimulate your body’s own natural healing process to repair damaged tissue, reduce inflammation, and rest ore mobility, helping you get back to the life you love Interested in learning more? I invite you to attend our free upcoming seminar “Healing Your Hips Naturally: Modern Options Without Surgery”.
During this seminar you’ll learn:
What causes common hip issues as you age Why pain pills and injections don’t always work for hip pain. How Regenerative Therapy is a game changer for hip pain. What a typical treatment plan looks like
When: Fri, Oct 24th at 2 pm Where: 3809 Lemay Ferry Rd, 63125
*Attend in-person or join us online from your home. Space is limited. Call (314) 939-1377 to register.
There’s nothing quite like gathering around a fire with friends and family. If planning a campfire-themed get-together this fall, event caterer Butler's Pantry shared tips to make it memorable.
Make It Comfy: Create a welcoming space where guests want to linger. Think cozy blankets, pillows and easy seating, such as benches, poufs or low chairs. Remember to keep fabric and soft seating a safe distance from the fire.
Prep Ahead For Less Stress: Enjoy parties by doing preparations. Pre-grill or pre-cook the main food items so the fire becomes more about fun than fuss. Save fires for quick treats such as warming mini brie wheels, crisping rice crispy treats or roasting marshmallows.
Keep Drinks Simple And Seasonal: Stock a cooler with seasonal beers and a couple of bottles of wine, then add one special batched cocktail as the highlight. A pitcher of spiced cider sangria in the fall reflects the season’s flavors and keeps hosting easy.
ARTICLE BY MEL BOBAN AND BRI MARTIN | PHOTOGRAPHY BY BUTLER’S PANTRY
GRILLED CITRUS CHICKEN PEPPER KABOBS WITH PEACH SALSA
YIELD: 6 kabobs
• 2 large chicken breasts, cubed
• 2 red and yellow peppers, cut in squares
• 1 tablespoon minced thyme
• Zest and juice of 1 lemon and 1 orange
• 1/4 cup olive oil
• 2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
DIRECTIONS: Combine all ingredients and mix well. Marinate chicken and peppers for at least 1 hour or overnight. (If camping, mix together with marinade before packing). Assemble chicken and peppers on a skewer and cook over a grill or a campfire. Serve with peach salsa.
PEACH AND PEPPER SALSA:
• 2 peaches
• 2 poblano peppers
• 1/2 red onion, diced
• Juice of 1 roasted lime
• Salt and pepper to taste
DIRECTIONS: Slice peaches and grill until tender, or if making over a campfire, slice and wrap in foil with the lime to roast. Grill poblanos until blackened, or if making over a campfire, place peppers at the edge of the fire and roast until blackened. Remove peppers from the fire, cool and peel the blackened exterior. Remove the seeds. Dice roasted peaches and poblanos and mix together with red onion and the roasted lime juice. Season with salt and pepper.
CAMPFIRE ELOTE
YIELDS: 4 servings
• 4 corn cobbs
• 1 teaspoon olive oil
• Salt and pepper as needed
• 1/4 cup mayo
• 2 grilled or fire roasted limes
• 1/4 cup cotija cheese
• 2 tablespoon chopped cilantro
DIRECTIONS: Season corn cobbs with olive oil, salt and pepper and roast over the grill or campfire for 5 minutes. Remove from the fire, brush with mayo and sprinkle with cotija cheese and cilantro. Finish with roasted lime juice and enjoy.
Fashion always has been about reinvention, often turning the unexpected into the irresistible. In recent years, designers have taken that mantra to new heights by transforming the contents of kitchens into the fabrics of wardrobes. Food has become fashion’s freshest ingredient. Take mushrooms, for example. No longer just a topping on pizza, fungi are now cultivated into supple, sustainable “mushroom leather.” With the texture of suede and the durability of hide, this eco-friendly material makes a handbag that once sprouted in a forest feel deliciously chic.
Then there is pineapple leather. Known as Piñatex, this golden fruit’s spiky leaves are pressed into a strong, flexible textile. From sneakers to couture gowns, designers are serving tropical toughness with just a hint of island breeze.
Wine lovers are not left behind. Cork, once destined to be popped and forgotten, is being repurposed into lightweight accessories such as sassy sandals or sleek clutches made from recycled stoppers. Celebrations turned sustainable.
And the menu keeps expanding. Banana fibers are spun into silky fabrics. Apple peels become vegan leather. Even coffee grounds get a second act, woven into odor-resistant yarns that prove latte can go the distance.
Closer to home, St. Louis designer and wardrobe stylist Paulie Gibson is stirring the pot with his cactus-based vegan leather. His sleek shorts and jackets are so convincing, one would never know they're plant-based. Cruelty-free and biodegradable, they're a stylish reminder that sustainability doesn't have to compromise sophistication.
As Paulie puts it: “I think it is common knowledge in today's apparel landscape, regardless of what part of the garment lifecycle you work in, we work in an industry that is wasteful. Every article of clothing ever made is still on the planet. Finding more sustainable apparel options is crucial to loving the industry forward.”
From pantry to runway, edible couture is proving that fashion has never been so tasteful.
“Finding more sustainable apparel options is crucial to loving the industry forward.”
~Paulie Gibson “
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
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• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
OCTOBER 1ST
Artisans In The Loop | 12:00 PM
See local artists works inspired by myth, folklore, cryptids and the unknown. The exhibit is free and open to the public. This spot is located across the street from the legendary Blue Berry Hill restaurant on Delmar Avenue in University City. Gallery hours are: Wednesdays 12-6 p.m.; Thursdays through Saturdays 12-7 p.m.; Sundays 12-5 p.m.
OCTOBER 2ND
M1 Bank | 6:00 PM
One Heart Family Ministries is hosting a 3-hour event in Clayton devoted to helping with care for children in the Missouri foster care system by equipping and supporting Christian families impacted by foster care and adoptions. This is the group's sole fundraising event this year, with a goal to raise $150,000. For questions, contact Emily Nienhuis 314.250.6983 or emilyn@ohfm.org.
OCTOBER 3RD, 4TH, AND 5TH
Missouri Botanical Garden | 9:00 AM
The Best of Missouri Market returns more than 120 vendors, offering unique handicrafts, locally produced foodstuffs, bespoke jewelry, native plants and additional interesting trinkets. Youths also can have fun with fall-inspired activities, such as sustainable pumpkin decorating.
OCTOBER 4TH-5TH
Historic Shaw Art Fair
Flora Place And Tower Grove Avenue | 9:00 AM
This is the group's 33rd season of celebrating art, education and community. $8 weekend passes. $10 at-the-gate; valid both days. Age 14 and younger are free admission with an adult. At-thegate ticket $1 off with canned food donation. Food and live music available. Art represented: clay, digital, drawing/ pastels, fiber art, glass, jewelry, mixed media, painting, photography, printmaking, sculpture and wood/metal.
OCTOBER 17TH
Shaw Park | 6:00 PM
Bring whole family for a fun fall evening until 8 p.m. Enjoy activities for all ages, including a candy hunt, hayrides, inflatables, craft and a hot dog dinner included with each child's registration. Tickets: $12 advance/$17 at event. Adults can purchase a dinner for just $5 at the event. Register online by Oct. 17 at noon on or at event.
OCTOBER 19TH
First Unitarian Church | 1:00 PM
Bring no-longer-needed kids clothes (no holes or stains) for infants to 10 years old, maternity clothes, baby gear, toys and books also accepted (fair-to-excellent condition). Volunteers sort clothes by age/size. Shop for kids, with everything fair game and free. All remaining items at the end of the swap are donated to Foster & Adoptive Care Coalition. RSVPs requested: moppetswapstl@gmail.com.
