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Lifestyle Letter
Welcome fall! With the changing seasons comes a change in what we are craving, and with fall, that often means one of my favorite things, comfort food! October is our most delectable issue of the year, filled with some of our favorite food trucks and events around town. We had the pleasure of sitting down with Will Blanco and his mom, Carlota Blanco, the owners and operators of La Pupuseria Food Truck. and learned about one of the first food trucks in Grand Junction—so get your taste buds ready!
The smells of fall bring memories to my mind of sitting in my mom’s kitchen, the aroma of her homemade chicken noodle soup enveloping me, while I elbowed my younger brothers out of the way to get first dibs at the table. I still make it every year, served in the bowls she made at the Art Center so many years ago.
The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or grabbing a beer and a taco from a food truck downtown, the time spent while enjoying food is invaluable.
As always, thanks for reading, and we’ll see you around town! Cheers!
October 2024
PUBLISHER
Scott Fairbanks | scott.fairbanks@citylifestyle.com
EDITORIAL COORDINATOR
Maggie Moorland maggie.moorland@citylifestyle.com
CONTRIBUTING WRITERS
Faith Rodriguez, Tiffinie Storm
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Branden Cooper
LAYOUT DESIGNER Kelsey Ragain
Learn
city scene
1: Grande River Vineyards staff serving up delicious wine 2: Quemando performs traditional and contemporary sounds of Latin Music 3: Iriana Medino Leo, Community Engagement Coordinator of La Plaza 4: Cowabunga Ice Cream family serving up sweet treats 5: Dancing the night away 6: Quemando 7: Artist, Cynthia Duff, painting live during the concert Photography by Lisa “Moose” Kral - Dancing In My Head Photography
8: Jake Jabs and Rene with American Furniture Warehouse 9: Rick Mancuso and the Fyvestar Band 10: Young resident enjoying her free peach ice cream 11: Kathy Gilbert with Cygnus Crossing Coffee 12: Dixie Burmeister, Master of Ceremonies 13: Palisade Fire and Police Department Guns N’ Hoses Tug of War 14: Residents enjoying the street dance Photography by Lisa “Moose” Kral -
15: Dave Cecuga with the Palisade Historical Society 16: Theresa and Scott High with High Country Orchards & Vineyards 17: Palisade 4 H Club
18: Charles and Joe Talbott with Talbott Farms 19: Clark Family Orchards 20: FOAMazing Parties 21: Palisade High School Marching Band
Photography by Lisa “Moose” Kral - Dancing In My Head Photography
SAMPLES and SIPS
United Way of Mesa County's Taste of the Grand Valley
ARTICLE BY FAITH RODRIGUEZ
BY TYLER PAYNE- TYLER PAYNE PRODUCTION
Taste of the Grand Valley is a beloved annual event hosted by United Way of Mesa County. The event includes samples from eight food trucks, and sips from four wineries and four breweries. Attendees have a great time sampling food and beverages and listening to live music while supporting our local community. Planning for the 2025 event is underway, get involved by contacting impact@uwmesacounty.org
PHOTOGRAPHY
FAVORITE Food TRUCK FARE
ARTICLE BY TIFFINIE STORM
It’s hard not to notice the significant boom of food trucks that has happened in Mesa County in the last several years. A far cry from even 5 years ago when fast food and fine dining were the only options. They have become so popular that even private businesses and local festivities are asking for food trucks to participate in their events.
Everywhere you look there is a plethora of options to tempt your taste buds! You could try a new one every day for a month and still have more to select from. The atmosphere is fun, and the food is amazing. I haven’t had an unpleasant experience yet. Just prepare to stand in line because everyone else thinks they are delicious as well! Sally Wilkerson, an avid food truck fan, commented “Anytime you want to try anything new in Grand Junction, you need to go to a food truck because the sit-down restaurant options are limited and expensive. Unfortunately, fast food is almost as expensive as regular restaurants and quickly becoming boring. I like having a huge selection to choose from. Nothing gets boring that way. If you want something that is great tasting and inexpensive, food trucks are the way to go.” Location doesn’t seem to be a problem either. If there is a parking lot, there is a food truck…or 5. Any time of day there is something to choose from. Many just serve
“IN OUR CULTURE, sharing a meal IS sharing love TO ANOTHER PERSON. WE
breakfast, but even more serve lunch and dinner. Social media is a wonderful way to follow your favorite food trucks to find out where and when they will be open for operation. Wednesday and Friday nights tend to be when you will be able to find a large amount of them together in one place. Be careful though, you might have a really tough time making up your mind!
Will Blanco, and his mom, Carlota Blanco are the owners and operators of La Pupuseria Food Truck. They have been in business since 2016. Their food truck is one of the first to start in the valley. Will is a veteran who served in the Marines 2001-2005, and Carlota has been making homemade deliciousness for more than 30 years.
They serve Salvadorian and Mexican food which is unique here on the western slope and is highly requested. People from Aspen, Craig, up valley, and all over the western slope come here just for their food. Their specialty is Pupusas. A homemade gluten-free tortilla that they stuff with meat, cheese, beans, and jalapenos. They have different combinations of fillings to choose from. They are to die for.
When Will was asked why he started La Pupuseria he said “After the Marines, I came to CMU and pursued a business degree. When I graduated with that degree I opened a business. The reason we opened a food truck was for me to spend more time with my mom and to build something together. We have built a family business that we are very proud of. We started in the parking lot of BG’s Convenient store on North and 29 Rd. Tom Mingus gave us a chance. He helped us break into the market. So many people in the community know us from there.”
Will and Carlota have worked hard and have learned a lot with their company. This is an accumulation of 30 years of cooking. Carlota started making food
for people out of her home. Word got out and one thing led to another. La Pupuseria has taken on a life of its own. This is a family business. Everyone has helped in one way or another. “This is how we teach our kids to work hard and how the business is run.”
Will said the reason he loves doing this is because he gets to share his culture with the community. “In our culture, sharing a meal is sharing love to another person. We love our customers and seeing them smile and enjoying our food makes it worthwhile.”
Will and Carlota are one of many who have had a dream and made it a reality. The food truck industry is thriving, especially here in western Colorado. And for those of us who have ventured out and tried something new, we are the ones who are benefitting!
Whatever your craving is, Mesa County has exploded with delicious options in the form of food truck cuisine. Give them a try and you will understand what all the hype is about. Not only do you get amazing food, but it also supports local businesses and provides a sense of community.
Meet Sally:
In 2020, at the age of 18, Sally came to FAM, homeless, alone, and scared FAM was able to assist with housing through the Fostering Youth to Independence housing voucher and provide ongoing support and resources Within a year she and her husband were financially stable and paying full rent
In August 2024, they purchased their first home!
fosteralumnimentors.org
SER VI NG UP S OUP
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
CONTINUED >
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
TOMATO BASIL SOUP
INGREDIENTS:
• 2 cans diced tomatoes
• 2 ½ cups vegetable broth
• ½ cup heavy whipping cream
• 1 onion, diced
• 3 cloves minced garlic
• 3 tablespoons olive oil (or alternatively, 1 stick butter)
• ½ cup chopped fresh basil
• Salt and pepper to taste
This classic tomato basil soup is easy and quick to make and is the perfect way to get the rustic, tangy and savory flavors of this italian dish.
DIRECTIONS:
Toss the butter or olive oil in the pan. Add onion, and saute until the onion is translucent and soft. Add minced garlic, and saute for 2 minutes. Next, add canned tomatoes and simmer. Transfer to a blender, and puree until smooth. Add the fresh basil and heavy cream. Transfer mixture back to the pan to thoroughly heat, and salt and pepper to taste. Top with fresh parmesan and chopped basil, and serve with toasted italian bread.
CREAMY BUTTERNUT SQUASH SOUP
For a healthy dose of vitamin A, enjoy this creamy soup that boasts a robust, rich butternut flavor. For an easier assembly buy pre-cut butternut squash.
INGREDIENTS:
• 6 cups cubed butternut squash
• 1 small onion
• 2 cloves garlic, minced
• 6 cups water
• ½ cup heavy whipping cream
• 1 teaspoon fresh thyme
• 1 tablespoon salt
• Pepper to taste
DIRECTIONS:
Combine the chopped squash, onion, garlic and red pepper, and place in a large pot. Add water, and bring to a boil. Add salt and simmer for about 30 minutes. Cool and blend mixture in a blender until smooth. Transfer mixture back to pot and add heavy whipping cream and fresh thyme. Pepper to taste. Garnish with pepitas and fresh herbs.
PUMPKIN PERFECTION
Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.
ARTICLE BY NICOLETTE MARTIN
the CREEPY crawler
For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.
Paint your “background” pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.
the METALLIC masterpiece
Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!)
You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.
Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.
Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!
the GALACTIC gourd
Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!
Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint—be sure to cover everything!
You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.
SOUTHERN STYLE GOULASH
WELCOME HARVEST WITH THIS SIMPLE SOUP RECIPE
HistoryToday.com explains that goulash is a beefy soup that originated in the barren beauty of the Hungarian plains during the ninth century. The dish was prepared by Hungarian Cowboys who spent months roaming the vast expanses of Eastern Europe on horseback while tending to their cattle. A lifestyle of sleeping under the stars calls for simple meals. Such soups spread throughout Europe and later across the world.
Though the soup is intimately linked with Hungarian culture, my
grandmother created a Southernstyle version. To make supper time feel fancy, she embellished this easy weeknight meal by describing it as a special recipe from Hungary. She was known to stretch the truth with her imaginative tales, but she was right about this recipe’s origin.
Goulash is a quick, economical dinner with robust tomatoes and macaroni noodles for any working mom to whip up on a whim.
INGREDIENTS
• 1 Pound Cooked Ground Beef
• 1 Yellow Onion Diced
• 4-5 Russet Potatoes Peeled and Cut into Cubes
• 1- 28 Ounce Can of Whole Tomatoes
• 1 Cup Elbow Macaroni Noodles
• Salt and Course-Ground Black Pepper to taste
DIRECTIONS
1. Heat a lightly greased pot or Dutch oven over medium heat.
2. Add the ground beef and brown.
3. Drain off any liquid or grease. Return to pot or Dutch oven to heat.
4. Add in onion, potatoes, tomatoes, salt and pepper.
5. Cover with water and boil. Stir occasionally, add more water as needed and until potatoes are cooked.
6. Stir in noodles and simmer until the noodles are fully cooked.
7. Serve with Southern cornbread.
ARTICLE BY SAVANNA JAGGEARS
PHOTOGRAPHY BY GREGORY JAGGEARS
Cozy Autumn Cookbooks
After a sizzling summer, when the last thing we wanted to do was turn on our ovens or stovetops, autumn has finally arrived. Shorter days and cooler temperatures draw us back into our kitchens to create our favorite comfort foods, but we often find ourselves stuck when it comes to new ideas. Whether you’re the family chef, an entertainer who loves to feed a crowd or a solo cook, you’re likely looking for some seasonal cooking and baking inspiration.
Filled with perfectly curated recipes, mouth-watering photos, cooking tips, and personal insights, the following four new releases are here to help. They offer solutions to your daily dinner dilemmas, celebrate our nation’s vast culinary history, teach you how to bake the best biscuits and satisfy your sweet tooth. Add these amazing cookbooks to your personal collection and you will add hundreds of new recipes to your repertoire, creating an endless array of delicious dinners and desserts. Spend a chilly night expanding your cooking talents or learning a few new baking tricks and watch how a quiet evening at home can quickly transform into something truly special. It’s time to celebrate the season, so put down that delivery app and pick up these tasty new cookbook releases, filled with recipes to keep you happy and cozy all season long.
Warm up your kitchen and celebrate the season
ARTICLE BY RHIANNON JOHNSON
Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes
BY ERIKA COUNCIL
Bomb Biscuit Company’s founder and head baker Erika Council pairs her heritage (she’s the granddaughter of legendary soul food chef Mildred Council aka “Mama Dip”) and immense skill set to deliver a heartfelt and tasty tribute to the Southern biscuit. Featuring classics and new favorites, this recipe collection is bound to become a favorite in your kitchen.
Sweet Little Cakes from Mrs. Zabar’s Bakeshop: Perfect Desserts for Sharing
BY TRACEY ZABAR
Smaller size, same big flavor! Tracey Zabar has edited her famous recipes to allow home bakers the opportunity to create their own smaller versions of her famous cakes in the comfort of their own kitchens. Each seasonally organized recipe serves two to six people—perfect for creating a tiny treat to share or to satisfy your own sweet tooth.
The Great American Recipe Cookbook Season 2 Edition:
100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food
There’s something for everyone in this companion cookbook to the second season of The Great American Recipe . The fun, feel-good cooking competition highlights some of our country’s most talented home cooks and captures the rich culinary history of America. From generational family treasures to regional cuisines, this recipe collection exemplifies how food represents and unifies our communities and cultures.
Skinnytaste
Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer
BY GINA HOMOLKA, HEATHER K. JONES, R.D.
Streamline your dinnertime routine with these easy, delicious, and healthy recipes, each requiring seven ingredients or fewer. Featuring 105 original recipes plus 15 beloved fan-favorites from the website, Skinnytaste Simple focuses on using minimum ingredients while delivering maximum flavor and nutrition.
The Junktown Film Festival
The Grand Junction Film Festival is now the Junktown Film Festival. Taking place in the childhood home of blacklisted screenwriter (and bathtub enthusiast) Dalton Trumbo, the festival will showcase incredible short films from across the United States
For more information visit:
TEDx Grand Junction
The Art Center, 1803 N 7th Street GJ,
Prepare to be captivated by powerful, thought-provoking talks from brilliant speakers on a wide range of topics. Immerse yourself in a day of transformative ideas, innovation, creativity, and the power of human connection.
This is more than just an event—it’s a movement. Don’t miss this incredible opportunity to be part of our vibrant TEDx community.
For more information visit: www.tedxgj.com
