patrick.oconnor@ampf.com ameripriseadvisors.com/ patrick.oconnor
Reach out to Kay and Amanda Henry, DDS to see if a sleep appliance is something that can help protect you! If you have been prescribed a CPAP, wearing it appropriately is critical for safe sleep. If you are unable to tolerate it, ask your provider about alternatives.
Welcome to our special two-year anniversary issue, a celebration of all things food and drink!
Often times, life’s most memorable moments happen around a dinner table, with a shared meal or a clinking of glasses. It is in these moments that we connect, share stories, and create lasting memories. It’s a parallel that strikes me as perfect for this milestone. For two years, we’ve had the privilege of inviting you to our table—a monthly gathering of local luxury, and a feast for the eyes and the mind.
As we raise a glass to this anniversary, I want to take a moment to make a special toast to the incredible team that brings this magazine to life month after month. The pages you hold are a testament to their passion, creativity, and tireless dedication. To our brilliant Editor, Patti Noble, thank you for your unwavering vision and for shaping every word into a work of art. To our talented writers, Katie Bobrow, Klaudia Burian, and Jamie Kayser, thank you for your incredible storytelling that captivates and informs. And to our gifted photographers, Sharmila Taylor and David Bradburn, thank you for your stunning visual narratives that make our pages sing. Each of you plays a vital role in our success, and it is a true honor to work alongside you. This anniversary is a tribute to your hard work.
Finally, a heartfelt thank you to our loyal advertising partners, whose support has been the foundation of our growth. Your belief in our mission allows us to continue celebrating the best of our community. And of course, to you, our cherished readers. Your engagement, enthusiasm, and loyalty are the reasons we do what we do.
Here’s to many more years of sharing, connecting, and celebrating together. Cheers!
STEVE ROGERS, PUBLISHER
@CRYSTALLAKECITYLIFESTYLE
Discover Crystal Lake City Lifestyle in the towns of Crystal Lake, Village of Lakewood, Prairie Grove, and Huntley.
October 2025
PUBLISHER
Steve Rogers | steve.rogers@citylifestyle.com
EDITOR
Patti Noble | patti.noble@citylifestyle.com
STAFF WRITER
Katie Bobrow | katie.bobrow@citylifestyle.com
CONTRIBUTING WRITERS
Jamie Kayser, Klaudia Burian, Katie Bobrow
CONTRIBUTING PHOTOGRAPHER
David Bradburn
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Kolich
LAYOUT DESIGNER Jamie Housh
QUALITY CONTROL SPECIALIST Megan Cagle
Learn
A
Shake a Tail Feather
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: Crystal Lake Travel earns the CL Chamber’s Pride in Crystal Lake award. 2: Crystal Lake Chamber members celebrate their 85th year and were awarded the city’s Community Investment Award 3: Painting and sipping at Summer Moon makes for a perfect date night. 4: Community members came out to enjoy live music in the Cottage parking lot. 5: Attending the Storytelling Workshop for Small Business at Huntley Area Chamber, hosted by Social Butterfly. 6: Runners enjoyed the scenic tour of Crystal Lake at this years Half Marathon & 12k race. 7: Celebrating at the finish line of the Crystal Lake Half Marathon and 12k race.
6703 Colonel Holcomb Dr 5605 Farmbrook Ln 3409 Arbor Ln 5618 Farmbrook Ln 6617 Colonel Holcomb Dr
Edinburgh Ct
Recently Sold Properties in the Crystal Lake Area
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Highland Ln
Shade Tree Cir
Nicklaus Ln
Farrell Dr
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ARTICLE BY KATIE BOBROW | PHOTOGRAPHY BY DAVID BRADBURN AND KATIE BOBROW
A Huntley eco-farm brings people together through sustainable farming, education, and volunteer-driven community programs
The Covid-19 pandemic changed life in ways few could have predicted. Some changes were temporary, fading as life returned to normal, while others left a lasting mark on how we live, work, and connect. One enduring change can be found off Hensel Road in Huntley, IL: Hongik ECO Farm. This community-centered eco-farm began with Younglim Lee’s desire to teach others healthier ways of living and to counteract the isolation she felt during the pandemic. While the idea quietly began in her mind during those uncertain months, it wasn’t until August 2024 that she and a group of like-minded
friends were able to purchase 10 acres of farmable land and start bringing that vision to life.
Walking the fields with Younglim and Eric, I could feel their pride at every turn. Younglim, a neuroscientist from Korea with a PhD from Yale, spoke gently but passionately about how isolation during the pandemic revealed itself not only in loneliness but also in financial and mental hardship. Drawing on decades of personal and academic insight, she came to believe in a wholebody, whole-community approach to health. A belief she summed up simply: “take ownership of your body and play an active role in your health.”
That belief became the foundation of the farm’s mission, supported by four board members with equally diverse and meaningful backgrounds, each bringing something unique to the table.
Eric Carlberg, the farm’s first official farmer and manager, lives on the property with his family. He shared stories from his past, how gardening began as a hobby, evolved into a passion, and eventually became a way for him to fuse his background in
social work with hands-on education for individuals from all facets of life. Walking with him, I watched him gesture toward the covered beds, explaining how cardboard acts as a no-chemical weed control, how composted manure becomes rich fertilizer, and how untouched patches protect prairie crayfish and other wildlife. His no-till gardening approach, he explained, is about keeping the soil alive and whole.
Every Tuesday, the farm’s produce is harvested and packed into crates, then delivered directly to the food pantry in Harvard, where it reaches community members who need it most. Eric explained how the team plans their crops carefully. For example, last month they grew and harvested everything needed to make fresh salsa. When they introduce a new vegetable, they provide clear information on its uses and nutritional benefits so people know how to incorporate it into their meals.
After we wandered through raised beds and tidy rows, we rounded past several small outbuildings that will soon be refurbished for yoga, and Younglim
CONTINUED >
“Take ownership of your body and play an active role in your health.”
began to talk again about community. Hongik ECO Farm’s full potential depends on community involvement. As a 501(c)(3) nonprofit, the farm relies on volunteers to help carry out its vision, from maintaining the gardens to supporting educational programs and future activities. Younglim, Eric, and the rest of the team have ambitious plans for the space, but those plans can’t move forward without people willing to contribute their time and effort. The farm’s growth depends on neighbors and community members coming together to make the vision a reality.
Younglim paused by a patch of kale and spoke about the ripple effect, the idea that a single drop in water spreads outward to reach the shore. She applies that philosophy to the farm, hoping that even a small effort, one garden plot, one harvest, or one volunteer contribution, can have a wider impact on the community.
The name itself, “Hongik,” carries this spirit. In Korean, it means “benefitting all” or “widely benefiting all life.” It’s a traditional idea rooted deep in Korean philosophy, expressing a belief that we are here for each other's benefit and in service to the greater web of life.
Hongik ECO Farm is a 10-acre community-centered farm in Huntley, IL, focused on sustainable growing, education, and outreach. The farm delivers fresh produce to local food pantries and plans to offer community gardening, yoga, Tai Chi, and educational programs as it grows. Volunteers and community support are welcome.
Address: 12713 Hensel Rd, Huntley, IL 60142 Website: hongikecofarm.org
That idea guides the farm’s phased growth. Right now, Phase One includes turning the land into a working eco-farm with community gardens, student plots, and food forests shaping themselves under careful planning. Further down the road, Hongik ECO Farm hopes to offer not just produce, but experiences: free yoga and Tai Chi classes, meditation sessions, hands-on community gardening, education, and eventually even farm animals.
The spirit of the farm reflects its origins. Born from a moment of isolation, it has grown into a place of connection. Each week’s harvest is more than food, it is a reminder of what can be built when people come together with a shared purpose. And with every season, Hongik ECO Farm moves closer to its goal of being not just a farm, but a community space where health, learning, and belonging coincide.
The Institute for Integrative Nutrition splits nourishment into 2 categories; primary and secondary food; primary defined as all the nourishment experienced in our daily lives.
Research now clearly shows that primary food, the food off the plate, can affect choices around what kind of food actually ends up on the plate. The health of our relationships with loved ones, passion for career, secure finances, intentional time in nature, and a healthy mind and spirit are just a few influencers. When there’s some difficulty in any of these primary areas, it can impact choices around food on our plate (secondary), and also how the body actually digests and assimilates the nutrients.
Autumn feels like one of the most beloved times, especially here in the Midwest, where the cooler breeze and kaleidoscope of colors beckons people to come out, explore, and play together. One of the most potent and powerful primary foods on the planet is spending time in nature. Simply observing, or walking slowly through a local forest preserve, for even a few minutes, in silence or with a friend, can help reduce accumulated stress in the body.
This simple practice, also referred to as forest bathing, has been shown to reduce blood pressure and blood sugar, and actually improve the immune system. Just like creating a beautiful meal, creating a cozy home environment is important in helping the body relax. On cooler nights, an irresistible hot mug of comfort, like tea or hot cider, is worth the reluctant departure from a fuzzy blanket. Sitting down with a favorite
journal, with silky paper and a smooth pen, can be a powerful practice as a way to set down what makes us feel heavy, so there’s less to carry. These micro practices can be part of a daily or weekly ‘diet’ for a delightful fall season. At the end of the day, this is when healthy and satisfying secondary food becomes a powerful ally in overall wellbeing. Once the environment is set, and the body is settled, preparing a delicious fall-inspired meal puts a nice finishing touch on a day well spent, a body cared for, and a spirit in peace. Farmer’s markets in the area are open through most of October, and since there is no shortage of pumpkin spice recipes out there, our lens this month highlights a few other delicious late season favorites.
CONTINUED >
The invitation this month, as the last fields are lovingly harvested, is to venture out into fresh air, take in the explosion of color, and explore what veggies are designed to bring an earthy, comforting texture and flavor to a meal. The recipes here leave room for creative, easy substitutions, for whatever the farmer’s market might have. The herby sauce can be used on your favorite protein, like chicken breast, or a broiled salmon as featured here. Blending raw and cooked ingredients delivers a kaleidoscope of minerals and vitamins, and fills the belly for a full, slower burn without heaviness. Sweet potatoes can easily be substituted with squash, and the feta can be swapped with what you have on hand. Have fun creating this satiating, grounding, and delicious meal, which easily serves 6, on a Sunday, in October.
INGREDIENTS
SAGE BUTTER
• 4T butter
• 3T olive oil
• 15 fresh sage leaves chopped or 1T dry sage
• 3 cloves garlic chopped
ROASTED VEGGIES:
• 3 bunches baby bok choy
• 6 whole carrots
• 2 Fennel Bulbs
POLENTA AND PUREE:
• 4T butter
• 2T olive oil
• 1 sweet potato
• 1 ear fresh corn, kernels sliced off
• ¾ cup dry polenta (not instant)
• 4 cups Broth
• 15 fresh save leaves or 1T dry
• 2 cloves garlic
• ¼ cup crumbled feta
SLAW:
• ¼ fresh cabbage
• 1 large carrot
• 1 scallion
• 1T lemon juice
• 1T olive oil
• 2 tsp pure maple syrup
• 1T everything bagel seasoning
*Preheat the oven to 450 degrees fahrenheit.
1. For sauce, melt butter with olive oil in a skillet. Add sage, garlic and a pinch of salt. Saute for about 5 minutes, set aside.
2. Peel and cube sweet potato. Boil for 15-20 minutes until soft. Drain, allow to cool a little, and puree (or mash with a fork) with a pinch of salt and pepper.
3. For slaw, thinly slice cabbage and scallion lengthwise. Make ribbons with the carrot using a peeler. Place all veggies into a bowl with iced water to curl and crisp up.
4. Meanwhile, wash and slice the bok choy and carrots in half lengthwise. Trim tops of fennel, and quarter keeping the core. Massage with olive oil, season with salt, pepper and garlic powder. Roast veggies cut side down for 15 minutes until softened and golden.
5. In a deep skillet, melt 4T butter and 2T oil. Add sage and garlic, saute for about 2 minutes. Add polenta and broth, bring to a gentle simmer and stir constantly. Once all the liquid is incorporated and polenta is still creamy, stir in sweet potato, corn kernels and feta.
6. Remove off heat, stir occasionally until served. Drain the raw veggies. Toss with lemon, olive oil, syrup, and bagel seasoning. Mix well.
Serve protein with veggies, over the polenta, top with sage butter, and fresh slaw. The presentation here is beautiful, worth the effort.
ARTICLE BY JAMIE KAYSER | PHOTOGRAPHY BY DAVID BRADBURN
“YOU CAN GET A GOOD SENSE OF THE WAY SOMETHING TASTES BY USING YOUR NOSE.”
Tom and Cathy Koch have been Crystal Lake locals for 30 years–almost the entire length of their marriage. They raised their family and put down roots here. Cathy, a stay home mom, ran the household while also caring for elderly and ailing family members. Tom worked as a sales executive in a tech firm and continues that career today. Their love for Crystal Lake and specifically the downtown area is evident when you meet them. They are proud to be a part of the community and now a part of the vibrant shopping and dining district.
While vacationing in Florida, the couple casually strolled into a Spice & Tea Exchange franchise and fell in love with the products. Later when they were on the company website to place an on-line order, they were surprised to learn that they could open their own franchise. That sparked an idea that changed the trajectory of their lives. The couple researched their options and persevered through challenges and made what seemed like the obvious decision to open a Spice & Tea exchange, a specialty shop owned by
its passionate and hospitable hosts, right here in Crystal Lake.
Since opening in November of 2024, their Spice & Tea franchise has complimented the “unique foot traffic” model and theme of small-town downtown Crystal Lake. Cathy operates the store, which she longed for. Tom works for a global technology firm, but enjoys supporting the store behind the scenes–and sometimes the front counter. They have felt so welcomed and embraced by the town, a reflection of the way they have supported shops around them. The couple feels they have “hit their stride” and have fun every day with their “labor of love." As they share, “We did this for us.”
The Kochs explained that within the store, there are “350 large glass jars that offer a smell of a salt, sugar, spice, herb, tea, etc. You can get a good sense of the way something tastes by using your nose”. Every three months they have a wave of new inventory, most of which stay in circulation. The shop shelves 80 different types of tea (including the ever-popular chai) and 40 types of sugar–the possibilities are endless. Teas can be made to order and tea-scented candles make a great gift. The aisles invite you into a world so aromatic, you feel as if you're gathering the leaves and sprigs yourself. The point of sale counter is made from a slab of the two-century old tree that once stood in front of the Dole Mansion, adding to the rustic feel of the shop.
Fall is the perfect time to sample the flavors of the season, including cherry pie and pumpkin cake teas, Caesar, Green Goddess, and Honey Mustard for dips and salads, and Autumn Harvest Spice Blend, Pumpkin Pie Sugar, Pumpkin Pie Spice Blend, Pumpkin Spice Maple Syrup, and Brandy Honey for your baking needs. Plus dark cocoas for all your holiday needs, including a Halloween drink with marshmallow “ghosts” for a spooky night effect.
Speaking of the holidays, there are plenty of wonderful gifts including drink
mixes (for cocktails and mocktails), everyday spice staples, a variety of pre-portioned bundles with recipes to follow-just add your own (fill in the blank). If spices and teas aren’t enough, check out the pastas, rubs for your Thanksgiving turkey, and more!
As The Spice & Tea Exchange of Crystal Lake marks its first anniversary on Williams Street, Tom and Cathy Koch look forward to celebrating with the community which has embraced their vision and welcomed them with open arms.
ARTICLE BY KATIE BOBROW
Fall is upon us and this October we are looking ahead and planning for holiday 5k races and fun runs. Thanksgiving morning runs have become a cherished tradition for many, blending fitness, family, and fun before the day’s big meal. Turkey Trots aren’t just about logging miles, they’re about gathering together, celebrating community, and starting the holiday on a positive note. In McHenry County, these 5Ks also highlight the spirit of giving back and supporting local causes that make a difference in people’s lives. Whether you’re
running to honor loved ones, or just out to enjoy the crisp fall air before a big feast, these Turkey Trots offer a meaningful start to a day of thanks.
In McHenry, the Kiwanis Club Run for Hospice 5K brings runners together to support JourneyCare Hospice. The course winds through town, and proceeds help provide compassionate end-of-life care to community members and their families.
The Trout Valley Hertz Turkey Trot 5K offers a scenic route through the beautiful private neighborhood of
Plan now to celebrate Thanksgiving morning with local Turkey Trots supporting hospice care, food pantry needs, and community spirit
Trout Valley. Runners enjoy rolling hills, tree-lined streets, horses out to pasture, and river views in this family-friendly race that welcomes walkers and strollers as well as seasoned competitors.
In Crystal Lake, the Hillstriders Turkey Trot 5K at Lippold Park benefits the Crystal Lake Food Pantry. The race encourages participants to bring nonperishable donations along with their running shoes, making it a feel-good way to start the day. The course winds through Lippold Park and the surrounding neighborhood.
Whether you run, walk, or cheer from the sidelines, these Turkey Trots deliver the perfect mix of fitness, tradition, and giving back before the turkey hits the table.
Kiwanis Club Run for Hospice – McHenry
Location: McHenry High School East Campus, 1012 N. Green St., McHenry
Details & Registration: k04537.site.kiwanis.org
Trout Valley Hertz Turkey Trot 5K
Location: Trout Valley Barn, 167 Country Commons Rd., Trout Valley
Details & Registration: troutvalleyturkeytrot.com
Hillstriders Turkey Trot 5K – Crystal Lake
Location: Lippold Park, 851 W. Route 176, Crystal Lake
Details & Registration: hillstriders.com
Lace up, bundle up, and join one of these festive McHenry County runs! Run with friends, family, or enjoy a quiet solo run before the craziness begins. No matter your reason, or your activity level, turkey trots are fun for everyone.
ARTICLE BY PATTI NOBLE PHOTOGRAPHY BY GRACE JACKSON
ingredients:
• 4 Tbsp Spice & Tea Exchange Cinnamon Plum Herbal Tea
• 32 oz water
• 6 Tbsp Chai Sugar
• 4 oz brandy
• 4 oz orange juice
• 750ml bottle red wine (Grenache or Pinot Noir recommended)
• 1 medium orange, quartered and sliced thin
• 1 medium green apple, cored and chopped
• 1 cup chopped seasonal fruit
directions:
Step 1. To a medium saucepot over medium heat, add herbal tea and water. Heat mixture until small bubbles just begin to surface around the edges (do not boil).
Step 2. Turn off heat and cover. Steep for 10 minutes then add sugar and stir until fully disolved.
Step 3. Strain into a 32-ounce pitcher. Allow to cool to room temperature.
Step 4. Once cool, add brandy, orange juice, wine, and fruit. Stir to combine. Cover and refrigerate overnight.
Step 5. Serve over ice with a spoon or two of fruit. Garnish as desired.
ARTICLE BY MEL BOBAN
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
OCTOBER 17TH - 19TH
Autumn Drive 2025
18209 Collins Road, Woodstock | 9:00 AM - 5:00 PM
Take a drive through McHenry county and explore local farms offering fall produce and treats like pumpkins, honey, jams, soaps and vinegars. Experience tractor rides, petting zoos, hayrides and pumpkin and apple launchers. Pick your own apples or pumpkins. Score a treasure at many of the stops featuring crafters, antique dealers, garage sales and barn sales. There’s something for everyone!
OCTOBER 18TH
Crystal Lake Community Expo
Crystal Lake Holiday Inn | 10:00 AM
Mark your calendars — the 2025 Crystal Lake Community Expo is happening from 10 AM to 2 PM at the Holiday Inn in Crystal Lake! This exciting event is a fantastic opportunity to connect with businesses in the community and build meaningful local relationships. With a mix of vendors, community resources, and family-friendly entertainment, there’s something for everyone!
OCTOBER 18TH
6:00 PM
This amazing, spook-free, corn maze takes on a new atmosphere after dark. Bring your flashlights and enjoy a fun, family friendly night and TOM’s exploring the 6-acre corn maze and moonlight hayride. Enjoy the roaring bonfire and visit the cafe for special night time treats. TICKETS: $20. Must have a ticket to enter the premises,
OCTOBER 25TH
Crystal Lake Park District Truck or Treat
Main Beach, 300 Lake Shore Drive | 10:00 AM
Wear your costume and bring a treat bag for this free, rain or shine, family event, from 10:00am-12:00pm at Main Beach. Children dressed in Halloween costumes will have the opportunity to trick or treat from truck to truck for candy and prizes, take pictures at Halloween displays and enjoy a morning of free family fun for all ages.
OCTOBER 25TH
Halloween Party at the Plaza
Crystal Lake Plaza, 6500 Northwest Hwy. | 11:00 AM
Bring the family out to the Crystal Lake Plaza from 11:00am-2:00pm for a magical day. Be amazed by a live magician, then have your face painted, and stop by the petting zoo. Enoy candy, games, and so much more. Bring you friends and family to this all-ages, free event. Don't miss this spooktacular celebration!
OCTOBER 31ST
Halloween Handout Downtown Crystal Lake
Downtown Crystal Lake Businesses | 3:00 PM
Bring the kids Downtown Crystal Lake for another spooktacular Halloween event! On October 31st from 3:00-5:00PM, local businesses will be handing out treats to trick-or-treaters. Participating stores will have orange posters in windows for candy, and teal posters for fun, non-candy goodies. So be on the lookout. Come dressed in your best costume and enjoy a non-frightfully fun afternoon!
Dear Crystal Lake Community,
I’m excited to introduce myself—I’m Sam Barakat, General Manager of Al Piemonte Chrysler Dodge Jeep RAM. After more than 20 years serving Chrysler, Dodge, Jeep, and RAM clients—and over a decade with the Al Piemonte Auto Group—I’m proud to bring our family-first way of doing business to Crystal Lake.
For over 60 years, the Al Piemonte name has stood for reliability, honesty, and a commitment to treating every customer like family. Now, it’s our privilege to bring that legacy to your hometown. I'd like to introduce you to our expert-level service team that will resolve any issue you may have no matter how big or
small as well as our dedicated sales team that keeps it real—and real easy—you’ll feel the difference the moment you walk through our doors.
But we’re more than just a dealership. We’re committed to being a strong pillar in this community, building lasting relationships, supporting local families, and making Crystal Lake an even better place to call home.
I invite you to stop in, meet our team, and experience what makes the Al Piemonte family so trusted for generations. I look forward to personally welcoming you and earning your trust for years to come.
