Greeley, CO October 2023

The Food and Drink Issue

The Food and Drink Issue

Welcome fall!

With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages from around town. We had the pleasure of sitting down with the owner at Pellegrini Cucina Italiana restaurant, and learned about what their fall menu will be boasting—so get your tastebuds ready, you are in for a treat. We also included an appetizer tour of some of our favorite ways to start a meal, as well as a few new recipes for you to try at home, whether you’re cooking for just your family or for entertaining guests.

The smells of fall bring memories to my mind of sitting in my mom’s kitchen, and the aroma of cinnamon, apple, pumpkin, chili and soups of any kind brings me right back to her table.  Food is love and an act of service in my family. There is definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. 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 enjoying a night out on the town, supporting our locally owned restaurants, the time spent while enjoying food is invaluable.

And in a spirit of gratitude, we share a behind-the-scenes story of our Weld Food Bank and spotlight some local farmers who are passionate about bringing wholesome locally grown produce to our community and giving back.

As always, thanks for reading, and we’ll see you around town!

October 2023

PUBLISHER

Tara Rasmuson | tara.rasmuson@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Caitlyn Olson | caitlyn.olson@citylifestyle.com

EDITORIAL COORDINATOR

Emily Montgomery | emily.montgomery@citylifestyle.com

COPY EDITOR

Emily O'Brien

CONTRIBUTING WRITERS

Susan McKenzie, Bethany Wiley, MPH, RYT, Alani Casiano, Kelly Zeillmann, Taylor Henderson, Emily Montgomery

CONTRIBUTING PHOTOGRAPHERS

Santora Photo Co., Tiara Rose Photography, Natalie Dyer Photography

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Whitney Lockhart

LAYOUT DESIGNER Antanette Ray

TARA RASMUSON, PUBLISHER

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Joseph Thompson DDS Fellow of The International Congress of Oral Implantologists

Dr.

SUPPORT YOUR RESTAURANTS INDEPENDENT LOCAL

Keeping you buzzed from morning ‘til night

Downtown Greeley

S N A C K S

R o s e m a r y C a s h e w s

E

V E N I N G

A w i n e d d o w n s p e c i a l t y - t o a s t e d c a s h e w s w i t h a l i t t l e s w e e t & a l i t t l e s p i c e

B a s k e t o f C h i p s

D e n v e r C h i p s w i t h y o u r c h o i c e o f o u r s i g n a t u r e h o n e y m u s t a r d k e t c h u p o r h o u s e m a d e o n i o n d i p

H E A R T Y S N A C K S

S m o k e d C h i c k e n W i n g s

C r i s p y C h i c k e n w i n g s w i t h y o u r c h o i c e o f R e d s H o t H o n e y , H o t o r

S m o k e y B B Q d i p p i n g S a u c e P i m e n t o S t u f f e d P r e t z e l s W a r m p r e t z e l s s e r v e d w i t h y o u r c h o i c e o f p i m e n t o c h e e s e o r s to n e g r o u n d m u s t a r d

C h a r c u t e r i e B o a r d

A s s o r t e d m e a t s w i t h c h e v r e , b l u e c h e e s e a n d r o s e m a r y c a s h e w s

B R U S C H E T T A F L I G H T S ( C H O O S E 3 )

* F i g J a m , B r i e & G r e e n A p p l e

* C h i p o t l e h u m m u s w i t h f r e s h t o m a t o e s a n d c i l a n t r o

* F r e s h m o z z a r e l l a , to m a t o , b a s i l , b a l s a m i c d r i z z l e

* P e p p e r j e l l y , p r o s c i u t t o & c h e v r e

* J a l a p e n o c r e a m c h e e s e , d i c e d g r e e n c h i l e s , c h o r i z o & c h e d d a r

* A u n t H e l e n ' s s i g n a t u r e e g g s a l a d t o p p e d w i t h b a c o n & a d a s h

o f h o t s a u c e

S O M E T H I N G S W E E T

A l m o n d r e t t o A f f o g a t o

I c e C r e a m t o p p e d w i t h 4 7 7 A l m o n d r e t t o a n d a s h o t o f e s p r e s s o

M a r t i n i M i l k s h a k e

M a d e w i t h C o f f e e L i q u e u r , d a r k c h o c o l a t e & t o p p e d w i t h w h i p & a b r o w n i e b i t e

B u t t e r T o f f e e M i n i B u n d t A l a M o d e

B A R M E N U r e d s

f l i g h t s - 6 o z - 9 o z - b o t t l e E A R T H Q U A K E C A B E R N E T - M I C H A E L D A V I D S P E L L B O U N D C A B E R N E T - C A A C H A V A L F E R R E R M A L B E C - A R G E N T I N A H A H N M E R L O T - C A C E N T R A L C O A S T

C A G E F R E E P I N O T N

city scene

Where neighbors can see and be seen.

1: The Kress Squad has gone full pink for the Barbie Movie premiere! 2: All dressed up for the Barbie Movie premiere at the Kress. 3: Golf tournament at Boomerang Links raises money for A Woman’s Place domestic violence services. 4: Gail Holmes presents Renae McCormack and Dick Huwa with the Resource Center’s Volunteer Appreciation Award. 5: Chicken Salad Chick @ Bulldog Bash for University Schools. 6: Chicken Salad Chick team member enjoying the all-new Chicken Salad Melt! 7: The Barbie Movie premiere.

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8: Ghent Motors was a proud sponsor of the Weld Legacy Foundation Golf tournament. 9: WCCU’s Kristen and Jolene cracked an egg at Blooming Health Farm’s ‘Cakes & Eggs’ event. 10: Coaches Andy Slaughter, Brian Miller and their 11U team, Lugnuts, won the GEYL championship game. 11: Coaches Andy Slaughter, Brian Miller and their 11U team, Lugnuts, celebrating their championship victory. 12: Ghent Motors was a proud sponsor of the Weld Legacy Foundation Golf tournament. 13: SOAR fall sessions began with athletes preparing for upcoming sports seasons. 14: McDonald Toyota was a proud sponsor of Monster Day 2023.

Absolute fun for the entire family

Two years in the making, The Colorado Grit is the 30th & newest NAHL Tier II team (North American Hockey League) in the country.

Representing the highest level of amateur hockey, it is super fast, furious, and absolute fun for the entire family. The Grit represents the best U20 hockey and young men have come from around the country to play right here in Downtown Greeley. Teams will come from El Paso, New Mexico, Shreveport, Dallas, Corpus Christi, and more for 28 home games, offering jaw dropping performances by these elite athletes. The coaches are all former professional hockey players who have turned their love of playing the game into a love of coaching the game and develop the next round of future NCAA and NHL players.

The Director of Hockey, a 13-year veteran of the NHL, Dave Clarkson, said it best, “If we can build quality character first, quality hockey will follow. The boys we recruit are all talented as well as good people first and foremost. We tell our players to be on time, be a good person and always do your best.”

See if Your Service Line Contains Lead

The City of Greeley is searching for any water service lines containing lead and replacing them—for FREE! Houses built before 1981 have a higher possibility of a service line containing lead. To see if you qualify for a free replacement, go to GreeleyGov.com/LeadSurvey and complete a 5-minute survey.

Appreciation Luncheon. Amy is a national speaker and author who faced an unplanned pregnancy as a young Christian girl. She chose life but had feelings of shame and rejection from the church. Wanting to see that culture change, Amy started Embrace Grace, a non-profit that provides churches across the nation with materials for weekly gatherings of encouragement for single mothers and fathers.

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Weld Community Credit Union Celebrates Dave Brown's Years of Service

Dave Brown, CEO of Weld Community Credit Union, is celebrating six years at WCCU. Dave has proven to be an efficient and reliable leader. He has created an inviting work environment and a fun work culture for the staff. Dave strives to make the credit union a safe place for its members to do their banking.  He is committed to continu ously helping Weld Community Credit Union grow and deepen its support of this community.

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New at The Cow Saloon & Eatery: Meatloaf Wednesday!

Join The Cow Saloon & Eatery for their newest weekly dinner special, meatloaf from scratch that might put your mama’s to shame (though they'd never tell her). Quantities are limited, so make sure you get in early! Eat. Drink. Moo.

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FloorEver™ PetPlus

Carpet from Steamway Floor to Ceiling

Steamway Floor to Ceiling offers FloorEver™ PetPlus carpet built to withstand the “uh-ohs” that come with furry family members, 24/7, with enhanced pet performance and exceptional warranties for stain and spill protection, as well as product durability. Warranted for stairs.

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SOAR Winter Strength & Conditioning for Adult and Kid Skiers/ Snowboarders

Introducing SOAR Winter Strength & Conditioning for adult and kid skiers and snowboarders. Get ready to conquer the slopes with SOAR's comprehensive guide to winter-specific strength and conditioning. Elevate your skiing and snowboarding prowess through expert tips on building endurance, enhancing balance and strengthening key muscle groups. Whether you're a seasoned pro or hitting the powder for the first time, its workout routines will help you carve your way to success this winter season.

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Big Balloon Build Raised $130,000 to Support Greeley Children’s Charity

The Big Balloon Build in Greeley, Colorado in July raised an incredible gross total of $131,000 through donations and ticket sales along with invaluable awareness for Life Stories Child & Family Advocacy.

6,000 people attended the spacethemed exhibit made out of 125,000+ biodegradable balloons. 85+ of the world’s top balloon artists came to Greeley and donated their time and talents, to create an immersive balloon experience in just four days at the Aims Welcome Center.  Scan to read more.

Photography Jay Weiss Photography

DaGama Digital Marketing Agency Now Welcoming Clients for 2024

DaGama Digital Marketing Agency, a local favorite in Northern Colorado for 28 years, specializes in SEO, website development and social media marketing. They have the expertise to help local businesses grow by 25% to 50% or more. Start planning your 2024 business growth with Lori Gama, a trusted partner in reaching your business goals. Transform next year into a milestone year for your business. For information, visit DaGamaDigitalMarketing.com or call 970-302-6994.

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Greeley’s Most App-etizing

ARTICLE BY EMILY MONTGOMERY | PHOTOGRAPHY BY SANTORA PHOTO CO.

What sets Greeley’s food scene apart isn’t the ingredients that detail the menus, it’s the secret ingredients of community and culture. Beyond the plate, each of these restaurants offers a unique experience of making memories while sharing laughs and delicious food. From corner cafes to family bistros, Greeley’s local restaurants have something to satisfy every palate, especially seasoned ‘foodies.’ The unique flavors and atmospheres at each one of these restaurants are worth celebrating the heart and soul of dining close to home.

Tennessee Sticky Pig, Georgia Boy's BBQ

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Tennessee Sticky Pig This recipe embodies the deeprooted traditions of Tennessee cooking with maple and warm bourbon blending perfectly with the tender, smoky pork. Georgia Boys BBQ, 2473 W 28th St, Greeley.

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Deviled Eggs A classic presentation that is sure to satisfy, garnished with crispy bacon sprinkled with chives. Centennial Public House, 819 9th St, Greeley.

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Bruschetta Flight Satisfy your cravings with your choice of three original bruschetta made fresh and served with a side of olives. Aunt Helen’s Wined Down, 800 8th Ave Suite 101, Greeley

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Soup Fall is the perfect time for soup! Chicken Salad Chick features two soups daily including their most popular baked potato. Chicken Salad Chick, 4144 24th Street Rd Unit 2B, Greeley.

Deviled eggs, Centennial Public House

Soup, Chicken Salad Chick

Aunt Helen's bruschetta flight featuring fig jam, brie & green apple; fresh mozzarella, tomato, basil & balsamic drizzle; pepper jelly, prosciutto & chevre

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Cornbread with an elevated flavor of green chilies and sweet corn, served warm in iron skillets with honey butter. Austin’s American Grill, 1100 8th Ave suite 100, Greeley.

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Coconut Shrimp The perfect mix of crunchy, sweet and savory. Breaded in-house and served with sweet Thai chili sauce. Austin’s American Grill, 1100 8th Ave suite 100, Greeley.

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Pancake Board Mini pancakes served with: fresh strawberries, blueberries, warm caramel apples, chocolate chips, espresso sauce, tiramisu cream and whipped cream.  Out of the Blue Brunch, 4111 Centerplace Dr suite D, Greeley.

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Frito Misto Mixed assortment of floured and fried calamari, shrimp, zucchini, with a choice tomato-basil marinara or pinzimonio sauce. Pellegrini Cucina Italiana, 2400 17th St, Greeley.

Cornbread, Austin's American Grill

Coconut shrimp, Austin's American Grill

Pancake board, Out of the Blue

Frito Misto, Pellegrini Cucina Italiana

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Cozze  Mussels in a white wine, tomato, basil and garlic broth with garlic-rubbed crostini bread. Pellegrini Cucina Italiana, 2400 17th St, Greeley.

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Cowboy Nachos A tasty spin on a classic favorite, cowboy nachos are piled generously with signature house-made chili and queso, dressed with sour-cream & jalapeños. The Cow Saloon and Eatery, 800 9th St, Greeley.

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Combo Board Three artisan cheeses, paired with prosciutto, salami and house pickles, Bavarian mustard and crackers.  The Kress Cinema and Lounge, 817 8th Ave, Greeley.

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Queso Fundido Jack cheese, roasted poblano rajas, mushrooms, caramelized onions and house-made flour tortillas. Rio Grande Mexican Restaurant, 825 9th St Unit A, Greeley.

| THE CHOICE IS YOURS

In a world of global chains, local restaurants remind us of the importance of preserving unique tastes and cherishing a sense of togetherness. Gather your friends, family and fellow ‘foodies’ and celebrate the local flavors of Greeley.

Cowboy Nachos, The Cow Saloon and Eatery

Cozze, Pellegrini Cucina Italiana

Combo board, The Kress

Queso Fundido, Rio Grande Mexican Restraunt

HANDHELDS

819

9th

• COLD PLATES •

HOT APPETIZERS

polidori spicy Italian sausage, marinara with bread *add linguine as entree +4

PIEROGIES

polish kraut, caramelized onions & shallots, sour cream

SOUP & SALAD

CENTENNIAL ONION

croutons, gruyere

LOBSTER BISQUE

caramelized fennel, claw meat

15

8

12

chicken, polenta, cracked tomato, hazel dell mushrooms

CAESAR SALAD

7 half / 13 full fresh cut romaine, croutons, pecorino, grape tomato halves, caesar dressing

BEET SALAD

salt smoked beets, fresh greens, chicories, walnuts, blue cheese crumbles, balsamic vinaigrette

WILD MUSHROOM PASTA

pappardelle, hazel dell mushrooms, smoked chicories, cracked tomato, brown butter, sage

*add grilled chicken or shrimp $6

7 half / 13 full

7 half / 13 full baby spinach, chopped egg, house cured bacon, hazel dell mushrooms, red onion, bacon honey mustard vinaigrette

SPINACH & BACON

PELLEGRINI CUCINA ITALIANA

Community Staple Offers Unique Italian Experience

ARTICLE BY SUSAN MCKENZIE | PHOTOGRAPHY BY SANTORA PHOTO CO.

Pellegrini Cucina Italiana has been a successful staple in the Greeley community since 2012, and owners Carlo and Jessica Pellegrini were devastated when a fire tore through the front of their restaurant in 2019. That tragedy opened up an opportunity for them to reconceptualize their traditional service model. The owners of the Italian restaurant renovated the space to allow customers to get the same quality of product, but in a way that allows them to keep prices at a preCovid level.

“We want it to be something that everyone can enjoy and try, to the best of our ability, to keep our prices at something reasonable,” Jessica says. The new concept features a traditional Italian market style that showcases everything from homemade pastas, sausages and breads, to olive oils and gelato. “We were able to start from scratch and reinvent ourselves. This market style allows us to continue to offer authentic Italian food and everything you would get at a typical sit-down restaurant but you walk out feeling like, ‘Wow, that was good and it didn’t kill my pocketbook.’”

While patrons at Pellegrini’s now come to the counter and order, staff will still bring your plate and wine to you, delivering the same quality food they’ve always had. There is also a self-serve cocktail station that allows customers to indulge as much as they’d like with five beers and three cocktail options.

“It’s typical of Italian restaurants to be perceived as a date night or more formal occasion and we’re always fighting that perception. We are breaking that mold by offering authentic Italian food at a lower price point for as many people as would like to come.”

For patrons who don’t want the market-style service, Pellegrini’s offers dine-in events that are reservation only. For a fixed price, customers can enjoy an appetizer, salad, choice of two entrees and dessert as a traditional seated meal that’s served directly at the table from start to finish. They also offer catering and takeout and have a gelato case where people can stop by and grab a scoop or two whenever they please.

Torta Limoncello

Owners, Carlo and Jessica Pellegrini

PELLEGRINI’S MARKET STORE PASTA

INGREDIENTS

• 1 lb. your choice of pasta: conchiglie, tagliatelle, pappardelle, lasagna, casareccie, homemade ravioli cheese, ravioli al gorgonzola

• Your choice of meat: ground Italian sausage, no cooked sausage link (4 pc), pre-cooked polpette (10 pc), meatballs

• Your choice of pasta sauce: pesto genovese, salsa rosa, tomato-marinara, bolognese meat sauce, cream sauce

DIRECTIONS

1. Purchase your choice of pasta, meat and sauce from Pellegrini’s market store.

2. Cook or heat your meat of choice.

3. While your meat is cooking, bring a pot of water to boil. Add pasta.

4. When pasta is cooked, strain the water.

5. Mix together cooked pasta, meat and sauce.

6. Enjoy!

As far as the future of Pellegrini’s goes, Carlo and Jessica say they have some ideas but are taking it day-by-day. “You have no control over life and no guarantee what you get to do each day. Whatever we do is a gift…you have to have gratitude day to day,” Jessica says. “We think forward, sure, and we are tentatively holding onto those plans. We can feel people rooting for us.” The community support after the fire was substantial, and they could feel a sense of encouragement that helped them keep going. “There is almost this feeling of ‘you have to fix it’ when your entire community comes alongside you. They really helped us and were a huge financial support. We can’t even say enough to thank people.” The couple expressed how grateful they are that their community not only supported them through such a challenging period, but that they continue to support them by choosing to dine at Pellegrini’s. “We just want to do what’s the best for our customers and give them a nice experience and a nice meal. We want them to be happy when they leave.”

Pellegrini’s is open Monday-Saturday from 4:00-8:30 p.m. and closed on Sundays. They are located at 2400 17th St. Greeley.

CONTINUED >

“WE ARE BREAKING THAT MOLD BY OFFERING AUTHENTIC ITALIAN FOOD AT A LOWER PRICE POINT.”

-JESSICA PELLEGRINI

Large Cannoli

Italy has never been closer

Pasta Fresca

Discover our market-style offerings with home-made pastas, sauces, Italian sausage, bread, desserts and gelato. Fresh Italian food products available for the home chef. Dine-In, Take-Out, Delivery & Catering. Seasonal Prix Fixe Dinner Events.

happy hour specials 4pm-5:30pm

1 /2 OFF All wines, beers and self-serve station

1 5 % OFF Appetizers & Pinsa Romana flatbread pizza

pellegrinicucina.com 970-515-5332

Cottonwood Shopping Center 2400 17th St

Mon–Sat 4pm-8:30pm

ARTICLE BY TAYLOR HENDERSON

TURNING WAFFLES INTO WINE

a fair price point that consumers can’t find in other local restaurants.”

AUNT HELEN’S EXPANSION TO A CAFÉ WITH AN EVENING WINE BAR

PHOTOGRAPHY BY SANTORA PHOTO CO.

Aunt Helen’s, once sassily serving waffle wraps and coffee, now offers wine and tapas, too. Owner Aimee Hutson said the goal of the wine bar was to offer selections to make Aunt Helen’s the destination for starting or ending a downtown excursion. In the evening, their tapas menu includes bruschetta flights and charcuterie boards. They offer house-made rosemary cashews for smaller bites, and, for dessert, affogato. In addition to food, Aunt Helen’s boasts a full bar.

It is no small task to curate a wine cellar, and owners Aimee and Bob were determined to properly build their drinks selection. The two brought in a wine expert and a few good friends who enjoyed wine for several tastings. They weighed the opinions of their friends and the wine expert, along with a rating scale, to make their choices. Aimee said it was “important to us to hit every kind of wine connoisseur,” so she built a menu with “unique, quality wines with

The expansion into a café with a wine bar has been a dream of Aimee’s since Aunt Helen’s opened. Over the course of six years, she planned with her business partner and husband, Bob, to add another chunk of work to their day. Aimee wanted to fill the void she saw in downtown Greeley for a good glass of wine and a mellow vibe. Plus, she recognized an overlap in the interests and skills of her clientele. “Most experienced coffee drinkers truly appreciate the body and notes that good coffee and wine have to offer,” she reasoned. Aimee said she and Bob are learning a lot from the double restaurant life and enjoy the challenge it provides.

For everyone who leaves the wine bar feeling inspired and wanting to try their hand at a wine night, Aimee offers a few tips.

First, serve your wine at the proper temperature. Aunt Helen’s takes care to serve their red wine at exactly 55 degrees, for the ultimate enjoyment of its flavor profile. Served at room temperature, red wines lack their iconic notes and aromas and instead become alcohol-forward. The intensity of the flavor diminishes. Sparkling wines should be well chilled, white wines chilled and reds only lightly chilled.

To make wine and food pairings, Aimee suggests studying the wine’s body and its effect on the palate. Medium-to-heavy wines pair nicely with robust meals like Bolognese and other hearty pastas. Light-bodied wines with citrus

Bob and Aimee Hutson

notes pair well with salads and lighter meals, like fish. If you love brunch and still want to pair wine with your food, sparkling options like champagne and prosecco work well because they clear your palate after every sip. For your first attempt at pairing, Aimee advises amateur sommeliers to trust their instincts and pick what they like best.

Aunt Helen’s drink menu can also provide inspiration. In addition to their wine and beer selections, they feature coffee-themed cocktails. Cold-brew martinis, iced Irish coffee with Bailey’s, or spiked chai lattes could pair just as well with brunch foods as a sparkling wine; if you want to give your party guests control over their drinks, offer a salad and light meal with a buildyour-own vodka spritzer bar. Pre-measure the vodka and soda, then let your guests add their own syrups to flavor their drinks, just like Aunt Helen’s does! At home or out downtown, Aunt Helen’s Café and Wine Bar has a menu to satisfy your palate and a concept to inspire your parties.

Weld County Owned & Operated

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Syrcuit is actively looking to lease farms and ranches from 5 acres to 5,000+ acres for renewable energy products.

Our team’s approach is to work closely with landowners on leases to make them competitive and align the landowners to share in the success of a project as it comes to fruition.

BLOOMING HEALTH FARMS

Growing Food, Growing People

ARTICLE BY BETHANY WILEY, MPH, RYT

PHOTOGRAPHY BY TIARA ROSE PHOTOGRAPHY

With a veterinarian as a father and a nurse as a mother, it’s no surprise that Sean Short completed a degree in molecular biology. “I definitely inherited the medical, science, geeky type brain,” jokes Short, director of Blooming Health Farms, a 501(c) (3) nonprofit hydroponic and chicken farm in Greeley. Blooming Health Farms is a working farm that mentors and employs at-risk youth between the ages of 15 and 24.

Over a decade ago, Short dealt with alcoholism and multiple DUIs. He found sobriety and began making self-care a priority. “I’m thankful I went through the trials and tribulations,” Short says. “It has taught me the importance of self-care while caring for others.” Short believes the time he spent in Weld County Jail planted seeds that later helped him form the vision for Blooming Health Farms.

In April 2019, Short had a serendipitous encounter with Ryan Smith, a nationally certified counselor. Within two weeks, Blooming Health Farms was conceived. The shared vision by its co-founders Short and Smith, allowed them to combine mental health support and agricultural practices to impact the lives of at-risk youth. “We wanted to help youth that were on the path to destruction and show them how to think beyond their own comprehension to change their path,” Short says. “When you see

others that have gone down a similar path and are now succeeding, that’s so impactful.”

Blooming Health Farms assists at-risk youth to find purpose, gain skills and improve their well-being while learning agricultural entrepreneurship and contributing to their communities. The programs focus on raising and caring for chickens, using Short’s unique and superior feed, and selling high-quality eggs with outstanding flavor.

With a mind for learning and a desire to help others, Short and Smith look forward to helping even more people in the future. “The people make it feel like home,” Short says about Greeley. Blooming Health Farms focuses on growing food and growing people and appreciates the support and encouragement it has received from the Greeley community.

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Featuring these films and many more

ARTICLE BY ALANI CASIANO PHOTOGRAPHY BY TIARA ROSE PHOTOGRAPHY

Eating Fresh Year-Round at the Greeley Farmer’s Market

EDEN HERBS AND FLOWERS OFFERS PRODUCE THAT IS DELICIOUS, NUTRITIOUS, LOCAL AND FRESH

The Greeley Farmers’ Market hosts many local vendors from across Weld County. One vendor that has made the market its home in recent years is Eden Herbs and Flowers. Founded in the 1980s, this family business offers flowers, herbs and a wide array of produce, including salads, cherry tomatoes, strawberries, squash and more.

Operated by Dean McElroy and his wife Nancy, the pair were inspired to begin the business because of their love of growing. “We’ve taken our hand at growing things since 1979 when we got our own little farm,” McElroy says. “There weren't really a lot of perennial growers at that time. It seemed like an opportunity for the two of us to try that.” The business is now featured exclusively and year-round at the Greeley Farmers’ Market.

Something that makes Eden Herbs and Flowers unique is its selection of produce that is both nutritious and delicious. “What we do with the salads is we blend together mustards along with sweet lettuces,” McElroy says. “You really can’t get that if you go to the supermarket. As I jokingly tell

“There are people who want to know where their food is coming from, so they can be assured that what they’re eating is the quality that they expect.”

-Dean McElroy

Dean McElroy

Mustard Mizuna

Dean and Nancy McElroy

Arugala

people, you don’t have to bury our salads in ranch dressing in order to be able to enjoy the flavor.” Another thing that makes the business unique is that its products are fresh, local and grown pesticide-free. “We don’t spray. We don’t artificially fertilize,” McElroy says. “It’s also picked the day before the market, so it’s fresh. It didn’t spend a week in transport coming to the Front Range from California or Mexico.”

Eden Herbs and Flowers is able to keep its high-quality products affordable by appealing to its niche market of organic consumers. “We’re not catering to a mass market,” McElroy says. “Not everybody is interested in organic food. Because we’re catering to a niche market, we’re not in competition with supermarkets.”

McElroy believes it’s important for people to have access to nutritious food in order to maintain their health. “I suspect that the rise in a variety of all sorts of ailments is directly caused by what people eat,” he says.

He hopes customers feel confident purchasing from Eden Herbs and Flowers knowing that the food is healthy, delicious, fresh, local and affordable. “There are people who want to know where their food is coming from so they can be assured that what they’re eating is the quality that they expect,” McElroy says. “If you can’t trust who the vendor is, how do you know what you’re eating?”

He enjoys building rapport with his customers so that they feel assured of the quality of his products. “I tell them what we do. I tell them what we grow. I tell them that we don’t use pesticides. I tell them when we pick it and they taste the difference,” McElroy said.

Although the selection of produce that the business offers differs throughout the year, their salads are available all winter long. “We have a client base of people who appreciate getting a fresh salad,” McElroy says.

Mustard, Tatsoi

Cowboy Leadership Experience

A Curriculum O ering of the Center for Principle-Based Leadership and Ethics (PBLE)

Principle-Based Leadership for Long-Term Impact

The Cowboy Leadership Experience is an ethics-centered certificate program that facilitates transformational individual and organizational growth by bringing leaders back to their core self.

Over a five-day period, participants learn to create thriving organizations by taking a human-centered approach to leadership based on their own personal code of ethics.

Lead on internal ethics in a consistent manner

Gain awareness of and leverage their leadership style

Build positive coalitions with internal/external stakeholders

Attract talented employees

And so much more

Shelley Polansky President/CEO, BBB of NOCO & WY spolansky@wynco.bbb

I’M SAVING FOR: my dream vacation.

With our Forever Checking account, the more you save, the more you earn. So, whatever it is that you’re saving for, let us help you get there.

*Rates may change without notice. Fees may reduce earnings. Your balance earns the interest rate in e ect each day for the balance tier associated with your ending (end-of-day) balance. The Forever Account is a tiered, variable rate account and is not available to public funds. $15 monthly service charge will be assessed if $1,500 average minimum balance requirement is not met.

Feeding Weld County

Weld Food Bank’s Partnership With Local Farmers and National Food Banks to Address Food Insecurity

ARTICLE BY KELLY ZEILLMANN | PHOTOGRAPHY BY SANTORA PHOTO CO.

“You can’t tell if a person is hungry by looking at them,” Stephanie Gausch, chief development officer for the Weld Food Bank says. Yet, 1-in-4 Weld County citizens utilized food assistance from the Weld Food Bank (WFB) in the past fiscal year. 12.5 million pounds of food was distributed in that same period, with 60% being perishable items like produce, dairy and meat.

The Weld Food Bank achieves its effort to secure healthy food from a variety of nutrient sources

through partnerships with five other food banks across Colorado. These partnerships increase the number of months the WFB can provide produce to its customers, which allows a greater variety of fresh fruits and vegetables throughout the year.

Along with its five local partners, the WFB collaborates with companies across the United States to source food via the Feeding America Network. The network comprises 200 food bank partners and

members, who serve 40 million people each year. Each member agrees to abide by the same food safety regulations, enabling all partners to safely share resources with each other. Stephanie says she “is constantly working with other Feeding America Network food banks to source perishable foods for our community.”

In addition to individuals and families, the Weld Food Bank supplies 70 non-profit organizations in Weld County. These non-profits must also agree to follow the same safety standards of the Feeding America Network. Each bank must be able to track food to its end user in case of a food recall. The WFB supplies resources to food pantries in Weld County—which is the key difference between a food bank and a food pantry—and because of this distribution, all parties working under the same food safety standards are essential.

Because of the guidelines, Stephanie can also source from companies like Walmart. In fact, the WFB has a fleet that travels on daily routes to grocery stores, wholesale warehouses like Costco, and convenience stores, like 7/11, to collect their extra food and bring it back to redistribute.

This wide reach helps the WFB meet a growing demand for food assistance. Before the Covid-19 pandemic, about 70% of individuals accessing food came in twice a month, then did not return.

They experienced a bump in the road, then recovered. However, the Weld Food Bank sees people needing more sustained help now: individuals access food resources for 3 to 5 months, on average. Inflation rates further affect how often Weld County community members visit the Food Bank.

Stephanie also forms relationships on a personal level, beyond her connections with nationwide networks. The Weld Food Bank has a special agreement with a potato farmer in Monte Vista, a municipality in southwestern Colorado near Alamosa. The Food Bank pays him to harvest potatoes he would otherwise plow under because they don’t meet grocery store standards—though they are still perfectly good to eat. This agreement allows the farmer to make more money and employ agriculture workers for another two weeks to harvest desirable foods.

Part of a larger trend across the U.S. to reduce food waste by utilizing good produce that doesn’t meet a picture-perfect standard but could feed hungry people, the Weld Food Bank’s agreement is one of many ways they service a community beyond Weld County’s borders. These relationships are key—if the Food Bank can help grocery store managers understand the pervasiveness of hunger and their role in alleviating the problem, it can make an even bigger impact across Colorado—and the nation.

“[The Weld Food Bank] is constantly working with other Feeding America Network food banks to source perishable foods for our community.”

-Stephanie Gausch

LET’S MEET AT THE SHOW

Greeley is just the ticket for all kinds of exciting, engaging entertainment. Take in annual events like Greeley Blues Jam and Greeley Stampede or check out the array of live music shows from country to hip hop. We have arts and cultural fairs and big-name Broadway shows plus local theater productions. Let’s see what’s happening.

SCAN CODE FOR MORE INFO ABOUT GREELEY

Home-Grown Gourmet

With culinary and medicinal uses, mushrooms have been used for centuries by different cultures. Owners of Willow Creek Mushrooms, Nikki and Jason Geib, have cultivated a variety of mushrooms fitting a wide range of needs. Founded in January 2020, the small business began selling at the Greeley farmer’s market. “Greeley responded very well to fresh gourmet mushrooms,” Nikki states. From its humble beginning, the business has grown to be featured in farmer’s markets all across northern Colorado.

Willow Creek Mushrooms carry two forms of mushrooms. The first form of mushrooms are the ones used for

culinary uses. The culinary mushrooms grown by Willow Creek Mushrooms include oyster mushrooms, chestnut mushrooms, shiitake mushrooms and lion’s mane mushrooms. “Each mushroom is going to be unique in its taste and texture,” Nikki emphasizes. You can purchase these mushrooms fresh to use in any of your culinary dishes. Dehydrated mushrooms are also available for sale and are perfect to add to any recipe you are trying to elevate. Mushrooms can help a dish become rich in flavor and texture and are useful in a meatloaf or stew.

The other variety of mushrooms grown by Willow Creek Mushrooms is tincture mushrooms. Tinctures are extracted

ARTICLE BY ALANI CASIANO | PHOTOGRAPHY BY TIARA ROSE PHOTOGRAPHY

WILLOW CREEK MUSHROOMS

Mushrooms:

Tinctures

from the mushrooms and are known for medicinal purposes that can help with anxiety, depression, high cholesterol, low energy and many other medical issues. Tinctures are available for purchase in 1oz bottles and can be used directly or added to a drink or soft food.

Each tincture mushroom is going to provide different benefits. The lion's mane tincture helps with cognitive function and nerve damage repair. “This tincture may help with repairing the nerve connections in the brain making it easier to recall facts and details,” Nikki explains. The reishi and turkey tail tinctures may have anti-cancer and anti-tumor properties. The chaga tincture is highly anti-inflammatory

and a cell detoxer and repairer. Lastly, the cordyceps tincture is a great energy, endurance and stamina booster.

What makes Willow Creek Mushrooms unique from other local businesses is its environmentally conscious practices. “We want to be good stewards of the land we have been given to grow the mushrooms,” Nikki states. “Everything on our farm is multi-use limiting the amount of waste produced.” The farm also practices regenerative grazing with a few cows and creates its own compost to keep up the health of the soil. You can find Willow Creek Mushrooms at the Greeley farmer’s market to check out the different products they have to offer.

Lion’s mane

Pink oyster

“We want to be good stewards of the land we have been given to grow the mushrooms,” Nikki states. “Everything on our farm is multi-use limiting the amount of waste produced.”

LOCALLY MADE

GREELEY’S RESTAURANTS SHARE

A FEW FAVORITE RECIPES ARTICLE AND

LUNA’S TACOS RECIPE

Black Bean Hummus

INGREDIENTS

• 1 cup of cooked (or canned) chickpeas

• 1 cup of cooked (or canned) black beans

• 1/4 cup of spicy chipotle salsa (homemade preferred)

• 1/4 cup cilantro

• 2 teaspoons salt

• Juice of 1/2 a lime

• 1/2 cup extra virgin olive oil

DIRECTIONS

In a blender or food processor, combine all ingredients except for the oil. Start the blender and slowly pour oil to incorporate. For a thicker, spreadable hummus use less oil.

Black Bean Hummus from Luna's Tacos and Tequila

The Noco Cosmo is Centennial Public House’s twist on the classic Cosmopolitan.

INGREDIENTS

• 1.5 oz. Grey Goose Strawberry Lemongrass

• 2 oz. cranberry juice

• 1 oz. fresh squeezed lemon juice

• .5 oz. basil syrup

• .5 oz. strawberry puree

DIRECTIONS

Fill a cocktail shaker with ice. Add ingredients and shake until chilled. For a clean finish, double strain into a martini glass and garnish with a lemon.

Centennial Public House's "The Noco Cosmo"

The Black Knight is Centennial Public House’s twist on the classic Old Fashioned.

INGREDIENTS

• 2 oz. Four Roses Bourbon

• 1 oz. Nocello Walnut Liqueur

• 1/3 oz. walnut maple syrup

• 2 dashes cask aged bitters

DIRECTIONS

Fill a beaker glass with ice. Add ingredients and stir until chilled. Strain over ice in a rocks glass. Garnish with maple candied walnuts and a cherry.

Centennial Public House's "The Black Knight"

Recipes from The Cow Saloon and Eatery

INGREDIENTS

• 1 oz Lemon Juice

• 1 oz Honey Syrup

• 1 oz Gin

• Sparkling Wine

• Cherry

DIRECTIONS

Combine lemon juice, honey syrup, and gin in a drink shaker. Add ice andshake. Strain into a champagne flute, then top with sparkling wine, and garnish with a cherry.

INGREDIENTS

• ½ oz Lime Juice

• 1 oz Pineapple Juice

• 1 oz Dark Syrup

• 2 oz Silver Rum

DIRECTIONS

Combine all ingredints in a drink shaker. Add ice and shake vigorously. Strain into a martini glass.

INGREDIENTS

• ¾ oz Sweet Vermouth

• 1 dash Aromatic Bitters

• 3 oz Bourbon

• Cherry

DIRECTIONS

Combine all ingredients in a pint glass. Add ice and stir for 30 seconds. Strain into a martini glass. Garnish with a cherry.

THE GREELEY 800 (Pictured on far left)

THE RUM RUNNER (Pictured in the middle)

CLASSIC MANHATTAN (Pictured on far right)

The Cow Saloon and Eatery's favorite cocktails, Natalie Dyer Photography

THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cureall, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS: INSTRUCTIONS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling:

Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

ELEVATED GRILLED CHEESE

This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.

INGREDIENTS: INSTRUCTIONS:

• 1/4 red onion, sliced

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

• Sliced sourdough bread

• 1-2 tablespoons butter

• 4 ounces Brie, sliced

• Fig jam, or preferred choice of jam

• 1 Granny smith apple, sliced

• Arugula

• Thinly sliced ham, optional

Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!

APPLE CHUTNEY

This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.

INGREDIENTS:

• 4 tablespoons butter

• 2 cups Granny Smith apple, chopped

• ¼ cup pecans or walnuts

• 1/3 cup apple juice

• 3 tablespoons brown sugar

• 3 tablespoons dried cranberries

• 1 teaspoon lemon juice

• ¾ teaspoon cinnamon

• ½ teaspoon nutmeg

INSTRUCTIONS:

Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!

APPLE CRISP A LA MODE

This fall classic is the perfect treat for a cozy fall dessert.

INGREDIENTS:

Filling:

• 6-8 apples, peeled and sliced

• ½ cup dark brown sugar

• ¼ cup flour

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

Topping:

• ¾ cup flour

• ¾ cup dark brown sugar

• 1 teaspoon cinnamon

• ½ cup cold butter cubed

• 1 cup oats

• ¼ cup pecans, chopped

INSTRUCTIONS:

Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish. Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.

events

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

OCTOBER 4TH

Darkness to Light Community Workshop

LINC LIBRARY- 501 8TH AVENUE | 11:00 AM

Life Stories Child & Family Advocacy is presenting a child abuse prevention workshop to educate adults on preventing, recognizing and reacting responsibly to child abuse. The Darkness to Light Stewards of Children® 2-hour workshop is perfect for coaches, youth pastors, camp counselors, parents and anyone who works with or interacts with children. Light lunch will be provided. Register at AKidsPlace.app.Neoncrm.com/EventReg. jsp?event=364&.

OCTOBER 7TH

Friends of A Woman's Place Annual Gala

AIMS COMMUNITY COLLEGE WELCOME CENTER- 4901 W 20TH ST. | 7:30 PM

A Woman's Place will host their annual gala in honor of extraordinary women in Weld County at Aims Community College Welcome Center. The proceeds from this event go to A Woman's Place to support its mission. For tickets, visit Awpdv.org/2023-Fawp-Gala.

OCTOBER 14TH

Portraits of the West: Picturing Utopia

UNION COLONY CIVIC CENTER- 701 TENTH AVE. | 7:00 PM

The Weld Community Foundation and Greeley Philharmonic Orchestra present a symphonic journey into the history of Weld County with the world premiere of Composer-in-Residence, Dylan Fixmer’s, Seven Symphonic Portraits: A Weld County Reflection. Each portrait depicts a different musical journey experienced by historical, contemporary and future generations. Learn more at GreeleyPhil.org.

OCTOBER 14TH

Greeley Recreation- Nerf Wars

GREELEY RECREATION CENTER- 651 10TH AVENUE | 3:00 PM

Join Greeley Recreation for some fall and Halloween family-friendly fun at Nerf Wars. Come battle it out with Nerf guns in the gym. The event is for ages 6-10 from 3-4 p.m. and ages 10-15 from 4:30-5:30 p.m. Admission is $5 for Greeley Recreation members, $8 for non-members. For more information visit GreeleyRec.com/Events/.

OCTOBER 19TH

Greeley Arts Legacy Annual Hall of Fame Induction ceremony

HENSEL PHELPS THEATRE IN THE UCCC | 7:00 PM

Join Greeley Arts Legacy to honor inductees into the Hall of Fame- Lynn Bassett (dance - Dance Factory), Dan Frantz (music - Greeley Chamber Orchestra), and The Greeley Chorale.  Learn more at greeleyartslegacy.org

OCTOBER 27TH

Greeley Recreation Trick or Climb

GREELEY RECREATION CENTER- 651 10TH AVENUE | 4:00 PM

Join Greeley Recreation for some fall and Halloween family-friendly fun at Trick or Climb. Reach the top of the climbing wall for some Halloween treats. Admission is free. For more information visit, GreeleyRec. com/Events/.

OCTOBER 27TH

Greeley Recreation- Family FunPlex Fright Fest

FAMILY FUNPLEX- 1501 65TH AVENUE | 5:00 PM

Join Greeley Recreation for some fall and Halloween family-friendly fun at Family FunPlex Fright Fest. Bring your goblins and ghouls to trick-ortreat through the mini-golf course. Admission is free. For more information, visit GreeleyRec.com/Events/.

OCTOBER 28TH

¡La Fiesta! Exposition and Concert

UNC CAMPUS COMMONS- 1051

22ND AVE. | 4:00 PM

Explore rhythms and colors of Hispanic culture with the Greeley Philharmonic Orchestra, including celebratory music by Hispanic composers Genaro Codina, Arturo Marquez and Jose Pablo Mancayo. From the salon to mass to carnival celebrations, these orchestral arrangements of traditional Mexican folk tunes and original pieces will have you dancing in your seat! Learn more at GreeleyPhil.org .

OCTOBER 28TH

Wicked Affair, Weld Legacy Foundation’s 34th Annual Gala

DOUBLETREE BY HILTON

GREELEY AT LINCOLN PARK919 7TH STREET, GREELEY, CO

80631 | 6:00 PM

Weld Legacy Foundation’s 34th Annual Gala, Wicked Affair, will be on Saturday, October 28, 2023, from 6:00 p.m. to midnight. It is honoring Scott Ehrlich and will benefit Bright Futures. To purchase tickets or sponsor the event, visit WeldLegacy. org/Weld-Legacy-Foundation-Gala/.

OCTOBER 28TH

Greeley RecreationCosmic Costume Skate

GREELEY ICE HAUS- 900 8TH AVENUE | 6:30 PM

Join Greeley Recreation for some fall and Halloween family-friendly fun at Cosmic Costume Skate. Wear your Halloween outfit, ice skate with your friends and participate in the costume contest. Admission is $6, and skate rental is $3. For more information, visit GreeleyRec.com/Events/.

OCTOBER 31ST

Halloween Office

Trick-or-Treating

WELD COMMUNITY CREDIT

UNION- 2555 47TH AVE.

| 3:00 PM

"Halloween office trick-or-treating" at Weld Community Credit Union. "Bring your ghosts and goblins for office trick-or-treating. Each of our offices will have tricks or treats for all to enjoy! Stop by for a safe and warm Halloween experience.  Wear a costume and enjoy the fun!"

OCTOBER 31ST

Trick or Treat with Peake

PEAKE WELLNESS CENTER8201 W 20TH ST | 3:00 PM

Peake Wellness is hosting "Trick or Treat with Peake" on Halloween from 3-7 PM!  Fun, games, costume prizes and treats for the whole family from all of its businesses!

Want to be featured?

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

The Greeley Grays: the Spanish Colony Semi-Pro Baseball Team

Discover the immigrant stories that built a life on the high plains at the Greeley History Museum and Centennial Village Museum

Don’t miss ICE! at Gaylord Rockies. Explore the holiday classic, A Christmas Story™, in this amazing winter wonderland of larger-than-life ice sculptures, thrilling frozen slides, and awe-inspiring tunnels.

Tickets and packages are on sale now. Book a room night or package and receive exclusive benefits for overnight guests.

NOV. 17 - JAN. 1

ChristmasAtGaylordRockies.com

A CHRISTMAS STORY and all related characters and elements © & ™ Turner Entertainment Co. (s23)