It's Harvest Season!
FOOD + BEVERAGE ARE YOU A FALL FOODIE?
For the Love of Food
I've always felt food was more than just fuel. Food is the most universal language because everyone eats and it's the easiest way to connect with people and cultures. Every culture has its own way of expressing love, hospitality, traditions and history through cuisine. It opens up the world in ways that nothing else can and it brings people together in ways that few other things do. Some of my most favorite memories revolve around meals that were with family and friends. Holidays, Sunday family dinners, celebrations, weddings, funerals... the list goes on. These meals are about connection. They involve laughter and conversation, and they build relationships. Being a foodie doesn't necessarily mean you chase only the most expensive, or exclusive meals. It's about respecting a tradition, being endlessly curious, seeking out new flavors and experiences. It's about the love of eating, celebrating a culture and feeling the emotions that food evokes. It's about the story behind the meal and appreciating the hands that have made it.
A good meal doesn't have to be elaborate or fancy. Some of the best food experiences are the simplest. It can be a warm slice of fresh bread just out of the oven, or a homemade meal that has been prepared with love. A fresh off the tree peach or a recipe that has been passed down for generations. The best meals are not just about what is on the plate, they're about the moments and memories that come with them. And being a foodie means savoring every bite and never taking the experience for granted.
Happy October!
October 2025
PUBLISHER
Scott Fairbanks | scott.fairbanks@citylifestyle.com
PUBLISHER ASSISTANT
Tiffinie Storm | tiffinie.storm@citylifestyle.com
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Otto
LAYOUT DESIGNER Meredith Wilson
QUALITY
Brandy Thomas
1-7: Caddy Shack Classic
Photography by Fruita Chamber of Commerce
Photography by Fruita Chamber of Commerce
WILD, GOURMET GATHERING
ARTICLE BY MYCOLOGY COLORADO
Amanita (Death Cap)just don't touch this one.
Colorado's Wild Mushrooms - and Safety Tips
King Bolete - thick, light-colored stem
IDENTIFYING WILD MUSHROOMS OF COLORADO
Colorado’s diverse landscapes, from lush forests to alpine meadows, provide an ideal environment for a wide variety of wild mushrooms. Foraging for mushrooms can be rewarding, but accurate identification is crucial as many species are toxic. Here’s a guide to help you identify some common mushrooms found in Colorado’s wilderness. More varieties of both edible and inedible types are found in our regional forests than this account covers.
1. UNDERSTAND MUSHROOM ANATOMY
Before identifying mushrooms, familiarize yourself with basic mushroom anatomy: Cap: The top part, often umbrella-shaped.
Gills/Pores: Found under the cap, where spores are released.
Stipe (Stem): Supports the cap.
Ring and Volva: Some mushrooms have a ring around the stem or a cup-like structure at the base, key for identification.
2. COMMON EDIBLE MUSHROOMS IN COLORADO
Morel (Morchella): Honeycomb-like caps with deep pits and ridges, hollow inside. Found in moist, wooded areas in spring.
King Bolete (Boletus edulis): AKA porcini. Has a large, brown cap with a thick, white stem and sponge-like pores underneath. [Although edible, the Aspen Bolete (leccinum insignie) - typically found among aspen trees - is one to be cautious of. If you’re new to enjoying wild mushrooms, start with small amounts of this one. Some people find they are more sensitive and experience stomach upset, eating this type.]
Chanterelle (Cantharellus cibarius): Bright orange or yellow, with wavy caps and false gills that run down the stem. Found near conifers in summer and fall.
Hawk’s Wing (Sarcodon imbricatus): Brown, scaly cap with tooth-like projections underneath. Found in coniferous forests.
3.
DANGEROUS LOOK-ALIKES
False Morel (Gyromitra spp.): Resembles morels but has irregular, lobed caps. Contains toxic compounds.
Amanita species (e.g., Death Cap, Destroying Angel): White gills, sac-like volva, and rings around the stem. Highly poisonous.
Jack-O’-Lantern (Omphalotus illudens): Bright orange, grows in clusters on wood, with true gills. Glows faintly in the dark. That’s a bit spooky!
4. KEY IDENTIFICATION TIPS
Spore Prints: Place the cap gill-side down on paper to see the spore color.
Habitat and Season: Note where and when you find the mushroom; many have specific growing preferences.
Smell and Texture: Some mushrooms have distinctive odors or textures. Consult Field Guides: Use Colorado-specific mushroom guides with detailed photos.
5. FORAGING SAFETY TIPS
Never Eat Uncertain Mushrooms: If unsure, don’t consume it.
Avoid Old or Decomposing Specimens: Toxins can develop as mushrooms decay. Keep Specimens Separate: To prevent cross-contamination.
Join a Mycological Society: Learning from experienced foragers reduces risks.
6. LEGAL AND ETHICAL CONSIDERATIONS
Know Local Regulations: Some areas have restrictions on foraging.
Sustainable Harvesting: Only take what you’ll use and leave some for wildlife and spore dispersal.
PREPARATIONS:
Much like the large Portobello mushroom cap, often grilled and served like a burger, the king bolete has a large cap that ends itself well to larger portion presentations.
While tremendous in soups and stews, most mushrooms contain a naturally developed form of MSG (monosodium glutamate) which enhances the flavors of other components in a dish. One common presentation for many of these unique varieties is in hand crafted risotto dishes such as the appetizers shown being served, on many cooking competition and gourmet cooking shows.
FINAL THOUGHTS
Foraging for wild mushrooms in Colorado is an enriching activity, blending outdoor adventure with culinary discovery. However, knowledge, caution, and respect for nature are vital. Always double-check your finds with reputable sources and, when in doubt, consult experts. Stay safe, know the rules and happy foraging!
Jack-o-Lantern - flatter top and more round cap than the Chanterelle
False Morel - note wrinkled surface, like a walnut, not hollow or honeycomb like the true Morel
Chanterelle - well defined gills
LOCAL Agriculture Products AND Activities
Western Colorado, with its diverse landscapes and favorable climate, serves as a thriving hub for agricultural production and community events celebrating local products. The region’s varied elevations, rich alluvial soils, and ample sunshine create ideal conditions for cultivating a range of high-quality products that support both local economies and distant markets.
FRUIT PRODUCTION
One of Western Colorado’s most celebrated agricultural outputs is its fruit, particularly peaches from the Grand Valley. The unique combination of hot days and cool nights enhances the sweetness and flavor of these peaches, making them highly sought after. Palisade, is renowned for its luscious, sun-ripened peaches, drawing thousands of visitors during the annual Peach Festival. In addition to peaches, the region is known for producing apples, cherries, apricots, and plums, with orchards stretching across Mesa and Delta counties.
VITICULTURE AND WINERIES
Western Colorado has also carved out a niche in viticulture, thanks to its arid climate and well-drained soils. The Grand Valley and West Elks American Viticultural Areas (AVAs) host numerous wineries and vineyards producing award-winning wines. Varietals
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A Variety to Please Every Palate
ARTICLE BY IAGO BEAUMONT
like Cabernet Sauvignon, Merlot, Riesling, and Syrah thrive here, benefiting from the region’s elevation and temperature swings, which enhance grape complexity.
VEGETABLE AND ROW CROPS
Beyond fruit and wine, Western Colorado supports a wide variety of vegetable farming. Sweet corn from Olathe is particularly famous, celebrated annually at the Olathe Sweet Corn Festival. The region also grows tomatoes, onions, melons, and leafy greens, often sold at local farmers’ markets and distributed to regional grocers. Organic farming practices are increasingly popular, with many farms embracing sustainable techniques to meet growing consumer demand.
LIVESTOCK AND DAIRY
Livestock production plays a significant role in Western Colorado’s agricultural landscape. Cattle ranching is predominant, with beef being a major product. Sheep herding is also common, contributing to both meat and wool production. Dairy farms, though fewer in number, produce milk, cheese, and yogurt for local consumption and distribution.
GRAINS AND FORAGE
The region’s drier areas support the cultivation of grains like wheat, barley, and oats. Barley, in particular, finds a ready market with local craft breweries, which have flourished alongside the burgeoning wine industry. Additionally, alfalfa and other forage crops are vital for sustaining the livestock industry, providing high-quality feed throughout the year and top quality, weed free hay prized by outfitters guiding adventurers and hunters alike in the western Colorado’s high country.
EMERGING AGRICULTURAL TRENDS
In recent years, Western Colorado has seen growth in hemp cultivation, driven by the demand for CBD products. Greenhouse operations are also expanding, enabling year-round production of herbs, salad greens, and specialty crops.
Western Colorado’s agricultural diversity not only sustains its economy but also enhances its cultural identity, reflecting a rich heritage of farming, ranching, and innovation.
Some festivals and area names still celebrate historic production that is no longer active.
known for the fiery, fruit blossoms of Spring
Appleton not so apple-ey these days
Redlands
Strawberry Days Glenwood Springs
Potato Days Carbondale
Bone Broth
A HEALTHY DE LI CIOUS TREND
Maybe some of you have noticed a trend in recent years that has gotten quite popular. Bone Broth. Bones are rich in vitamins and nutrients, including magnesium, calcium, and phosphorous. In addition to being a great source of nutrients and doing miraculous things for your body, it also tastes amazing.
ARTICLE BY TIFFINIE STORM
There are a lot of options when it comes to getting started with adding it to your diet. It is available to purchase in stores, some dry and some liquid, as well as ordering it online from specific companies that are dedicated to good health. Or you can easily make it at home yourself. This way you are able to control the overall flavor, and you know the sources of everything.
As stated above, it is a great source of nutrients, especially when certain things are added into the recipe. When you brew connective tissue into the bone broth it provides the body with natural compounds from the cartilage. Bones and tissue also contain collagen, which provides the body with amino acids which are the building blocks of protein. Also, because it is rich with the amino acid called glutamine, drinking bone broth can help repair your intestinal lining.
It can also help with “leaky gut”. Leaky gut is when bacteria and toxins enter the bloodstream and cause widespread inflammation that triggers a reaction from the immune system. Some of the most common symptoms of leaky gut syndrome are bloating, food sensitivity, digestive issues, skin problems, autoimmune diseases, fatigue, skin problems and more. Drinking bone broth every day is a simple way to get anti-inflammatory amino acids into the body to help repair the gut.
It is easy to make and just as easy to store, which makes it handy to grab and go.
Bone Broth
INGREDIENTS
• 3 to 4 lbs of assorted beef bones and connective tissue.
• 1 cup apple cider vinegar
• 1/4 cup pink Himalayan salt
• water to cover all the bones
• Fresh rosemary (about 4 sprigs)
• 2 Lemons sliced in half
• 2 onions sliced in half
• 2 celery stalk bases
DIRECTIONS
1. Put all items into a 7-quart pot and cover with water.
2. Simmer on medium/low heat for 8 hours and skim the top as needed.
3. Strain out all the bones and vegetables and enjoy the DELICIOUS broth!
4. You can store the broth in individual size containers and freeze to keep on hand.
NOTE
This recipe could easily be changed to add any vegetables, or seasoning you wish, as well as replacing the beef bones and connective tissue with chicken or turkey bones. (Keeping and using the turkey carcass after Thanksgiving is an easy way to stock up on broth.)
Before using the broth, chip away at the top and discard any fat that has solidified. You can drink the broth by itself, or use it as a base for soups, stews, or any recipe that calls for stock or broth. Not only is this a simple step to implementing into your diet, but it is also a delicious one.
APPLE VARIETIES:
Harvest Creations
Living in Mesa County certainly has its advantages. Especially in the fall at harvest time. We have the ability to drive just a few miles in any direction and experience a plethora of fruits and vegetables. One of the most abundant of these fruits are the variety of apples we have available. Mesa County has a rich history of growing many different apples and current operations continue to offer a diverse
selection from tart to sweet, suitable for eating fresh or for baking.
Some of the specific varieties found in Mesa County include: Fameuse, Jonathan, Fuji, Pink Lady, Honey Crisp, Gala, Golden Delicious, Ginger Gold, and Esopus Spitzenburg.
For an apple harvest in Mesa County, you can make a variety of harvest creations inspired by community traditions.
ARTICLE BY TIFFINIE STORM
CANNING APPLE PIE FILLING
(CSU Extension method) is a popular recipe for preserving apples to be used in pies and other desserts later in the year.
Ingredients:
• 6 Quarts of cubed apples
• 5 1/2 cups of granulated sugar
• 1 1/2 cups of Clear Jel (modified food starch for canning)
• 1 tbsp ground cinnamon
• 2 tsp apple pie spice
• 5 cups apple juice
• 3/4 cup lemon juice
Directions:
Prepare the apples: peel, core and cube apples. To prevent browning, treat them with a solution of water and ascorbic acid.
Blanch the apples: Drain the cubed apples and place them in boiling water for one minute to remove air and kill bacteria. Then, remove and keep them warm.
Prepare the filling : In a large saucepan, combine the sugar and clear Jel. Mix well to avoid clumps. Stir in the cinnamon, apple pie spice, water and apple juice.
Cook the mixture: Cook over medium-high heat until the mixture thickens and begins to bubble. Stir constantly and add the lemon juice.
Combine and pack : Add the warm, blanched apple cubes to the hot filling and fold them in gently. Pack the mixture into hot, sterilized canning jars, leaving a 1-inch headspace.
Process the jars: Process the filled jars in a boiling water bath canner, following the specific time requirements for your altitude.
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APPLE HARVEST SQUARES
This recipe creates a layered bar cookie that offers all the flavors of an apple pie in a more convenient square shape.
Ingredients:
• 1 1/2 sticks salted butter, softened
• 2 1/4 cups all-purpose flour
• 1 1/3 cups sugar, divided
• 1/2 tsp salt
• 1 large egg
• 1/2 cup milk
• 2 tbsp vanilla extract
• 1 tsp cinnamon
• 2 honeycrisp apples, peeled and chopped (or other crisp variety)
• Juice of 1/2 lemon
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
Directions:
Make the crust: Combine the flour, 1/3 cup of sugar, and 1/2 tsp of salt in a food processor. Add the butter and pulse until the mixture forms fine crumbs. Press the mixture into an even layer on the bottom of a prepared pan. Add the apple layer: In a bowl, toss the apple slices with lemon juice and sprinkle with the cinnamon and 1/3 of the remaining sugar. Arrange the apple slices over the crust. Bake the first layer: Bake at 350 degrees for 20 minutes Create the topping: While the crust bakes, whisk together the egg, milk, vanilla, remaining sugar, walnuts and coconut.
Finish Baking: Spoon the topping over the partially baked crust and apples. Continue baking for another 20-25 minutes, or until the topping is golden brown. Let cool slightly before cutting into squares.
HARVEST BAKED APPLES
Directions:
For a simple, comforting dessert, core and fill baking apples with a mixture of brown sugar, cinnamon, raisins, and toasted pecans. Add apple juice to the pan and bake until tender. Top with shredded cheddar cheese for a unique twist.
With fresh apples from Mesa County harvests, you can create a wide variety of sweet and savory dishes. From baked apples to apple-flavored pulled pork, the possibilities are endless. The Colorado State University (CSU) Extension office is a local resource for food preservation and recipe information.
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
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.
Roasted Tomato & Mozzarella Caprese French Bread
INGREDIENTS
• 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
INSTRUCTIONS
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
• 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)
INSTRUCTIONS
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!
Sweet & Spicy Grilled Chicken Sandwich
Savory Roast Beef with Horseradish Cream
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.
INGREDIENTS
• 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)
Honey Glazed Pear & Chicken Sandwich
INSTRUCTIONS
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.
http://www. coloradofruitdesigns. com/ 545 Main Street Grand Junction Same Day Pick Up or Delivery Available Artistic - Tasteful
gj@ coloradofruitdesigns com 970-628-4775
FEAST YOUR WAY TO WINTER
Fall’s best cookbooks for perfect cold
season prep
Crisper air and shorter days call for cozy nights, whipping up a homemade meal in soft slippers and your favorite robe. Staying home on a Friday night in the fall doesn’t mean you’re giving up — quite the opposite! Think of it as carb loading before the championship game or a prep session before that major test. You’re practicing your winter hibernation skills, stretching those lounging muscles, and getting ready to win winter. And consider this roundup of cookbooks as your personal trainer. If you can make a hearty, succulent roast with confidence and ease as the leaves fall outside, imagine what you can do when it’s 20 degrees and snowing. Now, go get ’em!
Pizza Night: Deliciously Doable Recipes for Pizza and Salad
When you hear “Pizza Night”, a picture appears of the entire family gathered ’round with good food and lots of laughs (with popcorn and a movie to wrap up the occasion, naturally). This collection of yum contains 52 seasonal pizza varieties, each with unique salad pairings. It’s like pizza night on overdrive. Now, when you plan the family’s favorite end-of-the-week event, you’ll have this in your arsenal.
Mastering Bread:
The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
We know you want to turn and run in the opposite direction after reading this title, but don’t be afraid! Take a glance at the reviews, and you’ll see words like easy, lovely, informative, inspiring, and our favorite, “great for beginner bread makers!” No equipment is required, just basic ingredients and a can-do attitude. It’s also a nice little piece of décor for your kitchen countertop.
Health Nut: A Feel-Good Cookbook
You may see Health Nut and say to yourself, ‘Booooring!’ but healthy food doesn’t have to be tasteless food. Flip through the vibrant pages of this trusty sidekick, and you’ll find good-for-you dishes with flavorful combinations the whole family will love. With practical instructions and helpful tips, it’s almost as if the author peeked into your pantry and built her recipes around ingredients you already have.
The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
You’ll find more than 70 recipes in this gorgeous compilation. Author/lifestyle blogger Lauren Thomas wants her readers to slow down and create a whole mood around their food, one that is beautiful, inviting, and… delicious. Her recipes are achievable for the novice and experienced chef and come with tips on tablescaping, cocktail mixing, and more. So, double knot that apron because you’re going to learn some stuff and eat very, very well.
ARTICLE BY EMILY MCKEEVER
OCTOBER 4TH
Farmer's Markets: Palisade and Fruita
Downtown Palisade and Reed Park Fruita | 8:30 AM
Buy local products and connect with friends.
Every Saturday morning until October 25, 2025 at Civic Center Park in Fruita from 8:30 am to 12:30 PM.
Every Sunday morning until October 26, 2025 in downtown Palisade from 9 am to 12 pm.
OCTOBER 5TH
Oktoberfest
Powderhorn Mountain Resort 48338 Powderhorn Road Mesa, CO 81521 | 12:00 PM
Winter is on its way–come celebrate with us on the mountain! Preparations for the upcoming winter are underway as we look forward to Opening Day. Scenic lift rides will not be available. Oktoberfest at Powderhorn is a family-friendly affair with activities, food, and, of course, seasonal drinks. Admission to the event is FREE!
OCTOBER 7TH
Writer's Night - Getting Your Book on the Library Shelf
The Art Center of Western Colorado 740 Gunnison Ave, Suite 205 Grand Junction, CO 81501 | 6:00 PM
Join the WCWF for October Writer’s Night and learn the library’s process for getting local authors’ titles on the shelves and how to set up a book signing. This writer’s night will also cover other ways the library supports writers. If there’s time, the presenters may read selections from local authors’ books that are in the library collection. (970) 822-7373
OCTOBER 17TH
3rd Annual Hope Through Homes Presented by Habitat for Humanity
3038 Stratton Dr. Grand Junction, CO 81504 | 5:00 PM
Join us for a day of community and fun at the 3rd Annual Hope Through Homes fundraiser, presented by Habitat for Humanity of Mesa County! This exciting event features live music, delicious food trucks, an amazing silent auction, and a variety of family-friendly activities. $20 early bird tickets, $25 at the door and kids under 10 FREE. (970) 250-0235
OCTOBER 18TH
GJ Rockestra…Rockin' the Asteria
Asteria Theatre 864 Bunting Avenue Grand Junction, CO 81501 | 7:30 PM
Grand Junction Rockestra is a rock band with symphony backing. It is the only Rockestra in the country—a point of pride for our community and an important contributor to the vibrancy of our local culture. CMU Choirs and music by such artists as Styx, Led Zeppelin, Lady Gaga, Rolling Stones, Doobie Brothers, Paul McCartney, Ozzy Osbourne and many more!
OCTOBER 19TH
Harvest Funfest Craft Show, Expo & Trunk or Treat 2025
1351 Q Road Loma, CO 81524 | 10:00 AM
FREE ADMISSION FOR THE PUBLIC. * Craft Show & Commercial Expo * Carriage & Train Rides * Pumpkin Patch * Carriage Rides & a Pumpkin * Trunk or Treat * Food Trucks * Seasonal Drinks in the AP Ranch Bar . (970) 858-8500
Want to be featured?
GET IN TOUCH AT CITYLIFESTYLE.COM/GRANDJUNCTION
OCTOBER 20TH
Colorado Mesa University Music Faculty Gala
Asteria Theatre 864 Bunting Avenue Grand Junction, CO 81501 | 7:30 PM
Join us for the Music Faculty Gala, one of the premier concerts of the CMU music season, featuring solo and chamber performances by CMU's distinguished music faculty. This elegant evening highlights a rich variety of musical styles and showcases the exceptional artistry at the heart of the university’s vibrant music program. (970) 986-3000
OCTOBER 25TH
Downtown Spooktacular
101 South 3rd Street, Suite 100 Grand Junction, CO 81501 | 4:00 PM
Come Downtown Grand Junction for a fun afternoon of trick-or-treating, fun activities. Spooktacular will take place on October 25 from 4:00-6:00pm. Main Street will be closed for this event for the safety of our kids, so be sure to budget a little extra time to navigate the street closure and find parking (all parking is free downtown on the weekends).
OCTOBER 26TH
Howl-o-ween Fun Run and Dog Walk
1601 Riverfront Dr Grand Junction, CO 81501 | 1:00 PM
Howl-o-ween Fun Run & Dog Walk! Dress up with your pup and choose between a 5K or 1-Mile run or walk. Afterward, stick around for an after-party featuring a costume contest and live music at the brand-new WestCo Brewing Company, at 905 Struthers Ave. Registration includes all of the above, plus a drink ticket, race t-shirt, and pet bandana. $43.85
OCTOBER 28TH
Ninja Kidz Live: Infinite Possibilities
864 Bunting Ave Grand Junction, CO 81501 | 7:00 PM
The NINJA KIDZ are leaping out of your screens with Ninja Kidz Live: Infinite Possibilities. The fate of the universe hangs in balance. Join for the first ever Ninja Kidz live action adventure, physical challenges, games, and epic battles. What happens when two worlds collide? The audience holds the key to shape how each adventure unfolds. $32.50-$95. (970) 986-3000
OCTOBER 31ST
Trick or Treat Street
Downtown Fruita Fruita, CO, United States | 3:00 PM
The streets of Downtown Fruita will be filled with local businesses handing out candy, so wear your costume and get a treat! 3:00 pm - 6:00 pm.
NOVEMBER 2ND
Rim Rock Marathon
324 N Coulson St, Fruita, CO 81521 and Colorado National Monument Grand Junction, United States | 7:30 AM
The Rim Rock Marathon and Half Marathon course follows the famous Rim Rock Drive through the Colorado National Monument, giving runners beautiful views of the Grand Valley. Packet Pick-Up is on Saturday, November 1st, from 3:00 p.m. to 6:00 p.m. at Fruita Community Center (324 N Coulson St, Fruita, CO 81521). Half Marathon $132.69, Full Marathon $122.09.
ARTICLE BY MEL BOBAN
How To Stay Festive And Healthy? Sure Thing
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.
pumpkin FRUIT BOWL
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.
spooky CHARCUTERIE
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.
stuffed PEPPERS
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.
ghostly DIP
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.
jack-o-lantern VEGGIE TRAY
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.
Scott turned a magazine into community.
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