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The Food & Drink Issue O C TO B E R 2 02 6

STYLE IS IN THE DETAILS

A CLOSER LOOK AT THE DENAIL ULTIMATE

63.0692° N, 151.0070° W

SHOP YOUR STYLE

LIFESTYLE LETTER

Come to the Table There’s something about food that brings people together. It’s there when we celebrate, when we gather around a table with people we love, and when we’re brave enough to try something completely new. It can tell the story of a family, introduce us to another culture, support our health, or simply give us an excuse to order one more appetizer for the table. Some of my favorite moments in Greeley happen around those tables. My family loves dining out, whether we’re returning to a longtime favorite or discovering somewhere new. And during the workweek, a local restaurant or coffee shop often becomes our office for an hour or two—a place to grab lunch, have a meeting, dream up the next issue, or simply connect with the people whose stories fill these pages. Food is woven into so much of how we experience our community. That’s what I love about our annual Food & Drink Issue. Yes, it’s about great food—and there is plenty of that in these pages—but it’s also about everything that happens around it. This month, those tables take us in all kinds of directions. We experience the communal tradition of Korean barbecue at The Seasoning K BBQ , trace generations of hard work through the Vander Dussen family at Prado Dairy, and see how Zoe’s Café and the Immigrant & Refugee Center of Northern Colorado are using Cultural Dinner Nights to bring people and cultures together. Elsewhere, food becomes part of a celebration at DoubleTree Greeley, a reason to share one more appetizer, and even a way to think differently about caring for our brains with North Range Behavioral Health. Different tables. Different stories. But there’s a common thread running through all of them: food has a way of connecting us. So, for October, I hope you try somewhere new, order something you’ve never tasted, invite someone to join you, and stay around the table a little longer. Greeley wouldn’t be Greeley without you. K E N N I D I H O LC O M B E , E D I TO R @GREELEYLIFESTYLE

October 2026 PUBLISHER

Tara Rasmuson | tara.rasmuson@citylifestyle.com E D I TO R

Kennidi Holcombe | kennidi.holcombe@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Caitlyn Quinn | caitlyn.quinn@citylifestyle.com C O N T R I B U T I N G P H OTO G R AP H E R S

Edgar Morales Photography, Santora Photo Co.

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Matthew Endersbe LAYOUT DESIGNER Emily Lisenbee QUALITY CONTROL SPECIALIST Brandy Thomas

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Greeley Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Greeley area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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L I F E ST Y LE LE T T E R

No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Greeley Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

30 Featured

24 30

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Seasoned, Seoul Style

JW Lee Brings the Flavors, Traditions, and Shared Experience of Korean BBQ to Greeley

Culture is the Recipe

Inside the Intention, Flavor, and Hospitality Behind the Restaurant that Started it All

Everyone’s Table

What Began as a Free Dinner for College Students has Become One of Greeley's Most Meaningful Gatherings

Lifestyle Letter

City Scene

Business Monthly

Culinary Creations FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Locally Sourced FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Home Update FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Inspired By FOOD + BEVERAGE

Hot Spot EVENT PLANNING + SERVICES

Events

On the Cover JW Lee brings the flavors of Seoul to Greeley as the owner of Seasoning K BBQ, where authentic Korean barbecue, quality ingredients, and the experience of gathering around the table come together. Photography: Edgar Morales Photography

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

Local news, Local news, sports, sports, entertainment entertainment

Weekday mornings Weekday mornings

6:00 6:00 AM AM - 10:00 10:00 AM AM

FALL IS COMING. LET'S GET YOUR YARD READY Let Fisher Landscaping take care of the leaves, overgrowth, debris, trimming, and seasonal cleanup so your property looks clean, cared for, and ready for colder months.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

1: Wing Shack and UNC Bears fans tailgate and celebrate the new lights at Nottingham Field 2-3: UNC Football players enjoying Wing Shack wings 4-6: UNC students light up the stands during a historic first night game at Nottingham Field 7: The 30th Prairie Dog Classic brings nearly 300 Chamber members together for golf and networking

C I T Y SC E N E

14 13

8: Coach Ludy poses with three Ice Haus figure skaters at a National competition in Massachusetts 9: Life Stories Child & Family Advocacy staff & board packed Ridgehill Tavern for Cocktails for a Cause 10: Greeley West's Class of 1976 tours new high school at part of their 50th Reunion 11: Boots and Bling committee presents $30,000 check to Life Stories Child and Family Advocacy 12: Attendees at the BBB and Greeley Lifestyle co-branded happy hour 13: Jaime and Jeniffer Quinones, Tara Rasmuson, Mary Bengford, and Jeremy Betz 14: Steve Murlowski, VP of Operations with Wing Shack, working on recipes for the Sauce of the Month

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ G R E E L E Y L I F E S T Y L E OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

Greeley, Get Ready to ROAR Opening Fall 2026

Big adventures are headed to Greeley Lil Monsters Playground is bringing a whole new way to play to Westlake Village Shopping Center! Designed with little adventurers—and their grown-ups—in mind, Lil Monsters is an indoor playground where kids can climb, slide, explore, imagine, and burn off some serious energy.

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Our tallest slide yet From open play and toddler time to birthday parties and special events, Lil Monsters Playground creates a space where kids can be kids while parents actually enjoy being there, too.

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Follow Lil Monsters Playground for sneak peeks, opening updates, and all the fun to come. @lilmonstersplayground

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OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

Quality Work Speaks for Itself Established in 1977 Independent Roofing is a long-standing business in the community, owned and operated by Weld County natives. For nearly 50 years our family has witnessed many changes to business strategies and operations but what has not changed are our core values and mission GOD | FAMILY | COUNTRY Specializing in sloped, flat, commercial roofing and metal application.

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B USIN E SS M ON T H LY

StarRise Apartments Makes History High Plains Housing Development’s StarRise Apartments made history at Housing Colorado’s 2026 Eagle Awards, becoming the first project to receive both the Project Award and People’s Choice Award. The 58-unit permanent supportive housing community in Greeley provides homes and supportive services for formerly unhoused individuals in Weld County. StarRise reached full occupancy within 90 days of opening, reflecting the community’s need and the collaborative effort that brought the development to life.

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Greeley Arts Legacy Names 2026 Hall of Fame Class Greeley Arts Legacy has selected the 2026 class of honorees for induction into the Greeley Arts Legacy Hall of Fame. This year’s honorees are Phyllis Eaton – Music, George Fisk – Creative Arts, and Madison & Main Gallery – Visual Art. Founded in 2017, the organization honors the excellence of Greeley’s arts history from 1870 to the present. Each honoree must exhibit a body of work that identifies significant contributions to Greeley and its arts community.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

business monthly CONTINUED

Life Stories Program Manager Receives Award Life Stories proudly celebrates Jillian Henry, Child Advocacy Center Program Manager, for receiving the Carol Hacker & Deana Griswould Outstanding Victim Advocate Award at this year’s COVA Conference. As part of the Colorado Organization for Victim Assistance, the conference brings together hundreds of advocates, professionals, and survivors statewide. Jillian’s compassion, expertise, and dedication shine through her work every day, making this recognition truly well‑deserved.

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B USIN E SS M ON T H LY

More than a number. A credible opinion of value is more than a conclusion. It requires understanding the property, recognizing the forces shaping its market, and applying informed judgment to both.

Cheers to One Year Ark Medical Aesthetics is celebrating its first anniversary, marking a year of helping clients feel confident, refreshed, and cared for in Greeley. Since opening its doors, Ark has built a welcoming space centered on personalized aesthetic and wellness services tailored to each client’s goals. The team is grateful for the community’s support throughout its first year and looks forward to continuing to serve Northern Colorado in the years ahead.

At Terra Firma Appraisal and Consulting, we bring disciplined analysis and a deep understanding of land and market behavior to every assignment. Because value is about more than what the numbers show. Here’s to seeing beyond the numbers!

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Jenna McCarty ARA, RPRA, R/W-AC Windsor, Colorado jenna@firmavalue.com firmavalue.com

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

business monthly CONTINUED

Seasoning K BBQ Is Now Open Greeley has a new place to gather around the grill. Seasoning K BBQ is now open, bringing an interactive Korean dining experience to the community. Guests can grill premium meats right at the table, explore traditional Korean flavors and side dishes, and turn dinner into an experience worth sharing. Come hungry and discover a new way to dine in the Westlake Village Shopping Center on 35th Ave in Greeley. Photography by Edgar Morales Photography

Scan to read more

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Your Weekend Has Better Plans. Bold flavors, handcrafted cocktails, and no reason to rush.

Women2Women Launches 100x100 Campaign

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During the final 100 days of the year, Women2Women invites 100 women to give $100 through its annual 100x100 Campaign, providing onetime financial assistance to women in crisis across Weld County. Since 2009, Women2Women has helped more than 3,000 local women and invested over $1.6 million back into the community. Every contribution continues a nearly two-decade tradition of women helping women. Learn more or donate at WeldW2W.org/donate.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

SEASONED, SEOUL STYLE

Combo Platter - Galbi, Bulgogi, Porkbelly, and Beef Brisket

J W Lee Brings the Flavors, Traditions, and Shared Experience of Korean BBQ to Greeley PHOTOGRAPHY BY EDGAR MORALES PHOTOGRAPHY

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

At Seasoning K BBQ , dinner begins to unfold long before the first bite. Small dishes of colorful banchan fill the table as marinated meats arrive ready for the tabletop grill. Soon, the sizzle becomes part of the conversation, dishes are passed from one person to the next, and dinner becomes something

Premium Cut Combo with Korean Sides & Soup

“I believe food has the power to connect people, so I put my experience and heart into every recipe.”

shared rather than simply served. For founder JW Lee, there is something familiar in it all. After more than three decades in the restaurant industry, the flavors he continues to chase lead back to the food his mother made while he was growing up in Samcheok, South Korea. “Whenever I taste something truly good, I often think about the food she made and the care she put into it,” Lee says. Those memories have followed him from his early career as a chef in Seoul to more than 20 restaurant ventures in the United States. Now, they have helped shape his newest chapter: Seasoning K BBQ , a Korean barbecue experience created specifically for Greeley. Lee began his culinary career as a sushi chef at a hotel in Seoul, South Korea, before moving to the United States in his twenties. He worked his

way through the restaurant industry and opened his first restaurant in St. Louis at just 30 years old. Opportunity eventually brought him to Colorado, where one restaurant grew into another and years of experience developed into Seoul Hospitality Group, the Colorado-based restaurant organization behind Seasoning K BBQ and a portfolio of Asian dining concepts, which Lee now leads alongside Chief Operating Officer Rose Lee. Through it all, one part of his approach has remained constant: he rarely considers a dish completely finished. Lee continues tasting, adjusting, and asking how something can be better. The idea of bringing that experience to Greeley began through friends in the restaurant industry who introduced Lee to the area. He saw a growing city with a strong sense of community and an opportunity CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

to offer something he believed was missing. “I saw that Greeley needed an authentic Korean-owned Korean BBQ restaurant,” Lee says. “I wanted to give the community an opportunity to experience real Korean flavors, learn more about Korean culture, and feel as though they were experiencing a small part of Seoul right here in Greeley.” When Lee and Seoul Hospitality Group took over the Greeley location, they reimagined the space from the inside out. The transformation is immediately apparent inside Seasoning K BBQ , where the dining room is polished and contemporary, with Korean influence woven throughout a space that feels warm, intentional, and distinctly its own. Lee was closely involved throughout the process, traveling to Greeley nearly every day as the restaurant took shape. “Each time another part of the restaurant was completed, the vision became more real,” he says. The result is a striking setting for the experience he came to Greeley to create. Even the restaurant’s name carries several layers of meaning. “Seasoning K BBQ” begins with the marinades and careful preparation that give Korean barbecue its distinctive flavors. It also represents the banchan, the assortment of small Korean side dishes that accompany the meal and are an essential part of Korean dining. Then there is a meaning tied specifically to its new home. “Colorado is known for its four beautiful seasons,” Lee says. “We want to welcome and serve the Greeley community throughout every season, always offering the warmth and heart of Korean hospitality.” For someone experiencing Korean barbecue for the first time, Lee wants the restaurant to feel approachable from the moment they arrive. There is no expectation that guests already know what to order or what to do when the tabletop grill heats up. Meats are brought to the table to be grilled and enjoyed alongside banchan, rice, soups, appetizers,

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

“I wanted to give the community an opportunity to experience real Korean flavors, learn more about Korean culture, and feel as though they were experiencing a small part of Seoul right here in Greeley.”

Top: Premium Cut Combo Bottom: Founder, JW Lee

and other dishes, turning dinner into something interactive and communal. “Korean BBQ is much more than an ordinary dinner,” Lee says. “It is a social and interactive experience centered around sharing food.” Behind that experience is food that takes time. Marinades require balance and careful preparation, while kimchi and other banchan rely on patience, skill, and techniques rooted in Korean cuisine. Lee developed the recipes for Seasoning K BBQ’s meats, side dishes, soups, and appetizers with support from Seoul Hospitality Group’s executive culinary team, drawing on his professional experience

and the flavors he remembers from home. “I believe food has the power to connect people, so I put my experience and heart into every recipe,” he says. “I truly appreciate everyone who has walked through our doors with an open mind and a willingness to try something new,” Lee says. It is a simple sentiment, but one that captures what he hoped to create here. Seasoning K BBQ is a chance to share the food he grew up with, the craft he has spent decades refining, and the hospitality at the heart of Korean dining with a community discovering it for itself—a little piece of Seoul, gathered around a table in Greeley.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

THE RECIPE

CULTURE IS

I N S I D E T H E I N T E N T I O N , F L AV O R , A N D H O S P I TA L I T Y B E H I N D T H E R E S TA U R A N T T H AT S TA R T E D I T A L L

PHOTOGRAPHY BY EDGAR MORALES PHOTOGRAPHY & PROVIDED

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

Brian Seifried in the early days of Wing Shack

“WE TREAT OUR GUESTS AND OUR VENDORS LIKE FRIENDS, AND OUR TEAM LIKE FAMILY.” — SAMANTHA CORLISS

2019 8th Ave Wing Shack - Original Location

The first thing most people notice at Wing Shack is the aroma. Fresh wings hiss as they come out of the fryer. House-made ranch is mixed for another day’s service. Rows of sauces wait to coat each order, from longtime favorites to seasonal creations inspired by recipes discovered hundreds of miles away. Before a single basket reaches a table, cooks move through a rhythm refined over thousands of shifts, preparing food that has become familiar to generations of Northern Colorado families. Most guests don’t think about what happened before that first bite. They simply know the wings taste superior. For Brian Seifried, founder of Wing Shack and owner of Centennial Hospitality Group, and Samantha Corliss, partner at Centennial Hospitality Group, that’s exactly the goal. While Centennial Hospitality Group has grown to include Wing Shack, Luna’s Tacos & Tequila, and Sexy Sammies, the philosophy behind every restaurant still traces back to the small Wing Shack that opened in Garden City more than two decades ago. “We want to feed people food that we would feed our own kids and our own friends and family in our home,” Brian says. “There are a lot of places businesses can cut corners, but we’ve always tried to stay true to what we do.” That mindset doesn’t begin with recipes. It begins with intention. Wing Shack has earned a loyal following for its fresh, never-frozen wings, house-made ranch, and sauces prepared in-house rather than pulled from a package. As the company has expanded, Brian says the challenge has never been simply opening more restaurants. It’s been protecting the decisions that made people fall in love with the original. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

Shack Salad and Shack Wrap

Shack Beer

“We want to feed people food that we would feed our own kids and our own friends and family in our home.” — Brian Seifried Those decisions are often invisible to guests. Fresh ingredients cost more. Making sauces from scratch takes more time. Even seemingly small choices—like continuing to squeeze fresh limes by hand for Luna’s rather than buying bottled juice—reflect a larger philosophy shared across every Centennial Hospitality Group concept: convenience should never replace quality simply because the company has grown. That same philosophy fuels one of Brian’s favorite parts of the business—creating flavor. A family vacation rarely ends with souvenirs alone. More often, it ends with notebooks full of ideas. A bowl of spicy Korean ramen inspires a new sauce. A neighborhood restaurant in Aurora introduces a chili crunch worth recreating. A customer who routinely asks for curry mixed into a favorite wing sauce eventually sparks a recipe of its own. Even home becomes part of the creative process, with Brian’s kitchen regularly serving as the company’s first test kitchen. “Our house is his test kitchen,” Samantha says with a laugh. For Brian, inspiration has never been limited to professional kitchens. It comes from conversations, travel, employees, guests, and the simple excitement of discovering something worth sharing. Some ideas become permanent menu items. Others appear for a season before making room for the next experiment. Every new flavor is another opportunity to give regulars a reason to come back while staying true to the food that built Wing Shack’s reputation in the first place.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

That balance—between consistency and creativity—is part of what has kept the restaurant relevant for more than 20 years. Guests know the classics will still be there, but they also know there is always the possibility of discovering a new favorite. The same intentionality that shapes the menu also shapes everything surrounding it. Brian notices fingerprints on the front door. He notices music that’s a little too loud, tables that aren’t quite straight, or a dining room that doesn’t feel ready for guests. They’re details most customers will never consciously remember, yet together they define the experience long before the food reaches the table. For Brian, hospitality isn’t reserved for upscale dining rooms or special occasions. Whether someone walks into the original Garden City location wearing work boots after a long shift or gathers friends for dinner at Luna’s, they deserve the same feeling: that the people serving them genuinely care. That expectation extends throughout the company. On busy Friday nights, it isn’t unusual to find Brian running food while Samantha makes her way through the dining room, greeting regulars by name before stepping behind the bar to help with dishes. Leadership isn’t something reserved for an office. “We try to model that there’s no job that’s beneath anyone in the restaurant,” Samantha says. Those moments say as much about the company’s culture as any mission statement ever could. New employees certainly learn the company’s values during training, but they see them reinforced

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

every time a leader jumps in during a rush, notices the little things, or chooses people over convenience. Maintaining that culture has become one of Brian’s greatest priorities as Centennial Hospitality Group has grown from a single restaurant to 22 locations across Colorado and Wyoming. Growth brings new systems, new communities, and new challenges, but he believes the company’s identity depends on preserving the values that existed when there was only one Wing Shack. “I think one of the most challenging parts of our job... is how do we stay who we are as we continue to grow?” Brian says. Part of that answer is found in the people who choose to stay. Many members of the leadership team first joined the company as hourly employees or college students. Over the years, they’ve become general managers, directors, and executives who now pass those same expectations to the next generation of employees. The result is a culture where experience is valued, relationships are long-lasting, and leadership grows from within. For Samantha, that growth has also created opportunities beyond the restaurants themselves. As her role has evolved, she’s become increasingly involved with nonprofit organizations, schools, and community boards throughout Northern Colorado. She sees those relationships as a natural extension of the company’s purpose, creating opportunities not only for employees, but for the communities the restaurants call home. “Teaching some of these women that they can have the opportunity to grow in leadership... has been really exciting,” Samantha says. That same mindset influences how Centennial Hospitality Group gives back. Over the years, the company has supported schools, youth organizations, food security initiatives, literacy programs, and countless community events. As new restaurants open, local leaders help identify organizations making a meaningful difference in their own communities, allowing each location to remain connected to the people it serves. For Brian and Samantha, feeding people has never stopped at the restaurant door. The recipes matter. The ingredients matter. The details matter. But each one exists for the same reason—to create a place where great food and genuine hospitality come together so naturally that guests rarely think about either one. They simply know they’ll be back.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

“THERE ARE A LOT OF PLACES BUSINESSES CAN CUT CORNERS, BUT WE'VE ALWAYS TRIED TO STAY TRUE TO WHAT WE DO.” — BRIAN SEIFRIED

Brian Seifried and Samantha Corliss at Great Day Colorado morning show talking about National Chicken Wing Day

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

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Mark talking to Wybrand, John, & Kerina while working on the dairy

The Vander Dussen Legacy A Family Dairy Story Shaped by Weld County In 2012, the Vander Dussen family arrived in Weld County with a plan and a long history in dairy farming. What they did not know was that they were beginning a chapter that would become deeply intertwined with the community they chose to call home. The family’s dairy roots stretch back generations to Rotterdam, Netherlands, where Mark Vander Dussen’s grandfather, Sybrand Vander Dussen, worked as a milk peddler before bringing the family to the United States. The Vander Dussens eventually settled in Southern California, where dairy farming remained at the heart of family life. Decades later, changing conditions in California and new opportunities in Colorado prompted another move—this time to La Salle.

Weld County’s strong agricultural foundation and Colorado’s growing dairy industry made the area an attractive place to put down roots. The opening of Leprino Foods’ cheese plant in nearby Greeley created new opportunities for dairy producers, reinforcing the family’s decision to make Northern Colorado their next home. Soon after arriving, the Vander Dussens purchased the former Miller Feedlot from longtime Weld County agricultural leader Jim Miller and began building what is now Prado Dairy. Like many farm families, everyone had a role. Ranae and her husband, Mark, worked alongside their four children, who spent their days feeding calves, cutting twine from hay bales, breaking ice from water troughs and helping wherever they were needed. The dairy was not simply where they worked. It was where their children grew up.

PHOTOGRAPHY PROVIDED

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Mark quickly developed a strong affection for Colorado and loved milking cows in Weld County. Prado Dairy became the dream he and Ranae built together and the future they envisioned for their family. Then, in 2017, the Vander Dussens faced an unimaginable loss when Mark passed away after battling cancer. The years that followed tested the family’s resolve. While raising her children, Ranae also farmed corn ground next to the dairy. Her brother-in-law stepped in to help keep operations moving while her son Wybrand completed his Animal Science degree at Kansas State University and gained experience through internships at other dairies. Despite the uncertainty, the family remained committed to keeping Prado Dairy in family hands and preparing the next generation to lead it forward. By the time Wybrand returned to Weld County, the dairy had weathered some of its most difficult years. What awaited him was more than a management position. It was the responsibility of carrying forward the work his parents had spent years building together. Over the past five years, Wybrand has helped guide Prado Dairy through a period of growth and modernization, introducing new technologies, improving cow comfort and increasing efficiency throughout the operation. His leadership has earned recognition well beyond Colorado. In December, he received the 2025 Milk Business Young Producer Award, a national honor presented annually to an outstanding dairy producer under the age of 35. For Ranae, the recognition affirmed what she had already seen firsthand. “I could see that he was pouring his heart and time into Prado,” she says. “He is surpassing what his dad and I would have expected of him.” One of the family’s favorite reminders of how deeply they have become connected to Weld County has little to do with awards or dairy production. Ten years after purchasing the former Miller Feedlot, Wybrand married Amber Strohauer—the granddaughter of Jim Miller, the very man who sold the property to the family when they first arrived. Today, Wybrand and Amber are raising their two daughters in La Salle, while another chapter is already taking shape. Youngest son Rhett is completing an internship at a dairy in Kersey and plans to return to Weld County after graduating from Kansas State University next spring. For Ranae, having Wybrand back at Prado Dairy and Rhett preparing to return means the family can continue fulfilling the dream Mark built with them and for them. Mark loved Colorado, and he loved milking cows here. Now, with one son leading Prado Dairy and another preparing to come home, the Vander Dussens are carrying his vision forward for the generations still to come.

Great-Opa Sybrand vander Dussen peddling milk in Holland

2016 - Kerina, John, Ranae, Mark, Wybrand, & Rhett OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

The Opening Act A Taste of Greeley’s Must-Try Starters PHOTOGRAPHY BY EDGAR MORALES PHOTOGRAPHY, SANTORA PHOTO CO. Before the entrées arrive, there’s plenty worth passing around. From crispy and savory to sweet and unexpected, these Greeley appetizers prove a great meal can make an impression from the very first bite.

Pellegrini Cucina Italiana - Fritto Misto Crisp, golden, and made for sharing, Pellegrini Cucina Italiana’s Fritto Misto brings a taste of the Italian coast to the table. Calamari, shrimp, and zucchini are lightly fried until tender inside with just the right crunch, then served alongside the restaurant’s tomato-basil marinara for dipping. Fresh lemon adds a bright finish to every bite. It’s the kind of appetizer that disappears quickly—a little seafood, a little garden freshness, and plenty of reason to reach across the table for just one more piece.

Ta Culichi - Señora Torres Built to make an entrance, Ta Culichi’s Señora Torres turns an appetizer into a centerpiece. This towering seafood creation arrives in a traditional molcajete, piled high with shrimp, avocado, fresh lemon, and layers of mariscos, all finished with bold, savory sauces. It’s colorful, abundant, and unmistakably Ta Culichi—a reflection of the restaurant’s Sinaloan roots and its flair for going big. Designed for passing around the table, the Señora Torres is as much an experience as an appetizer, bringing fresh seafood and plenty of personality to every bite.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Smokin’ Dave's BBQ - Hoggin' Combo Why choose one when you can have a little of everything? Smokin’ Dave’s Hoggin’ Combo rounds up the barbecue joint’s favorite starters on one generously loaded platter. Dig into sliders, hickory-smoked pulled pork potato skins, smoked-and-fried wings, crispy onion rings, and deep-fried pickles, with cool, crunchy slaw and dipping sauces alongside. Smoky, crispy, saucy, and unapologetically hearty, it’s built for passing around the table— although deciding who gets the last slider might require a little negotiation.

Wing Shack - Shishito Peppers Wings may get top billing at Wing Shack, but the Shishito Peppers deserve a spot at the table. These thin-walled Japanese peppers are flash-fried until lightly blistered, then tossed simply with garlic salt, letting their mild, savory flavor do the work. Most shishitos bring more flavor than fire, though every now and then, one packs a little extra heat. Light, salty, and easy to share, they’re an unexpected starter from a place known for going big on bold flavors—and a great way to kick off a round of wings.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

Seasoning K BBQ - Soft Tofu Soup Warm, savory, and full of depth, Seasoning K BBQ’s Soft Tofu Soup brings comfort with a kick. Silky-soft tofu and vegetables simmer in a spicy broth with beef, creating a rich, satisfying starter that arrives ready to warm the table. Seafood can be substituted for the beef for a different take on the Korean favorite. Fragrant, flavorful, and meant to be enjoyed slowly, it’s a cozy introduction to Korean cuisine and a delicious beginning before the tabletop grill takes center stage.

Oak & Maple Whiskey + Waffles Co. - Churro Waffle Sticks Part waffle, part churro, and entirely worth sharing, Oak + Maple’s Churro Waffle Sticks put a playful spin on the restaurant’s signature specialty. Six sweet cream waffle sticks are cooked until golden, then coated in maple, cinnamon, and sugar for that familiar churro-inspired finish. Chocolate and caramel sauces come alongside for dipping, making every bite a little sweeter. Crisp around the edges and soft inside, they blur the line between appetizer and dessert—and make a convincing case for starting the meal with something sweet.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

THE BACKYARD PIZZA OVEN OBSESSION CLASSIC MARGHERITA

Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 4 to 5 ounces fresh mozzarella, torn into pieces • 1 cup cherry tomatoes, halved • A handful of fresh basil leaves • Olive oil • Flaky salt

Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

H OM E U P DAT E | FO O D + BE VE RAGE

INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced • 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

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BRINGING THE PIZZERIA Home The beauty of a backyard pizza oven is that it rarely stops at pizza. It becomes a gathering place—the spot where friends linger, kids pull up a chair, and dinner turns into an evening outside. And while choosing the oven itself is part of the fun, how it fits into the backyard can make all the difference. That’s where local expertise comes in. Family-owned Fisher Landscaping helps Northern Colorado homeowners take the idea of an outdoor pizza oven and turn it into something that feels like it has always belonged there. Whether you prefer the convenience of gas, the traditional flavor of wood, the simplicity of pellets, or a classic wood-burning setup, Fisher Landscaping can install a variety of pizza ovens and build the surrounding space to suit your home and the way you entertain.

Rather than simply placing an oven on the patio, the team can finish and integrate it into the landscape, creating a look that complements the architecture of the home and the existing backyard aesthetic. Stone, masonry and thoughtfully designed surrounding elements can transform a functional appliance into a true outdoor focal point. And that may be the best part of the backyard pizza oven trend: it can be as simple or as elaborate as you want it to be. A cozy corner for Friday-night pizza or a full outdoor entertaining space— either way, the oven has a way of drawing everyone together. For Greeley homeowners inspired to bring the experience home, Fisher Landscaping can help turn that inspiration into a backyard worth gathering around. Visit fisherlandscaping.com to set up a free estimate.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

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WHAT’S Feeding Your BRAIN? Every Meal is an Opportunity to Nourish One of the Hardest-Working Parts of Your Body

Your brain never takes a day off. From the moment you wake up until you fall asleep, it’s solving problems, storing memories, guiding conversations, managing emotions, and helping you make thousands of decisions. It quietly carries you through every meeting, family dinner, celebration, and challenge. Imagine inviting the hardest-working member of your family to dinner every night. You’d probably want to serve them something nourishing. Your brain deserves the same consideration. We often think about food as fuel for our bodies. We choose protein to build muscle, calcium to strengthen bones, and vegetables because we know they’re good for us. But every meal is also feeding the organ that shapes our thoughts, memories, emotions, and ability to navigate the world. At North Range Behavioral Health, nutrition is viewed as one of the everyday ways people can support their mental well-being. While healthy eating isn’t a cure for stress, anxiety, or mental illness, it provides nutrients the brain needs to function at its best. That connection begins with serotonin and dopamine, two chemicals that help regulate mood, motivation, and emotional well-being. Sunlight and regular movement support their production, while food provides many of the building blocks the brain relies on every day. Perhaps nowhere is that relationship easier to recognize than with something sweet.

EAT R IGH T | FO O D + BEVE RAGE

When sugar reaches your taste buds, your brain releases dopamine, creating the satisfying feeling that makes dessert so enjoyable. But when sugary foods become a primary source of reward, the cycle begins to change. Frequent sugar consumption can reduce the brain’s response to dopamine, meaning it takes more sugar to create that same rewarding feeling. Meanwhile, the body releases insulin to process the sugar, often leading to the familiar energy crash that sends us searching for another pick-me-up. The goal isn’t to fear dessert or eliminate favorite foods. It’s about balance. Meals built around protein, healthy fats, fiber, fruits, vegetables, and whole grains provide steadier energy while supporting the brain’s natural feel-good systems. Salmon, eggs, nuts, seeds, avocados, berries, lean poultry, tofu, and dairy all contribute nutrients that nourish body and mind. Most of us have experienced another reminder that our brains are paying attention to what’s on our plates. Being “hangry” has become part of our everyday vocabulary, but there’s real science behind the feeling. Going too long without balanced nutrition—or relying heavily on sugary foods—can cause blood sugar to drop and the body to shift into a stress response. It becomes harder to think clearly and easier to feel impatient, irritable, or overwhelmed. A balanced meal helps provide the steady fuel our brains need throughout the day. The encouraging news is that caring for your brain doesn’t require a dramatic lifestyle change. North Range encourages small, sustainable habits: shopping the perimeter of the grocery store, preparing fruits and vegetables ahead of time, adding colorful produce to meals, and choosing balanced foods that provide lasting energy. Small choices made consistently can have a meaningful impact. Mental wellness will always be shaped by many things. Relationships matter. Sleep matters. Movement matters. Professional care matters. Nutrition is simply another way to care for yourself. Your brain is preparing for tomorrow with what you serve it today. Every thoughtful meal is another opportunity to nourish the organ that helps you think, create, connect, and care for the people around you. North Range Behavioral Health, a Certified Community Behavioral Health Clinic (CCBHC), has provided comprehensive, professional mental health and substance use disorder services in Weld County for over 50 years. For information on their evidence-based, culturally sensitive counseling, prevention, and education programs, visit NorthRange.org or call 970.347.2120.

Your Brain Loves... North Range Behavioral Health recommends building meals around foods that naturally support both body and mind. Consider incorporating more of these into your week: • Salmon & seafood for omega-3 fatty acids that support healthy brain function. • Eggs as a satisfying source of protein and steady energy. • Nuts and seeds for healthy fats and essential nutrients. • Avocados for brain-friendly healthy fats. • Strawberries and pineapple to add naturally sweet, nutrient-rich variety. • Turkey, poultry, tofu, and dairy to help build balanced, protein-rich meals.

Try this: Add one more colorful fruit or vegetable to your plate this week. Every meal is another opportunity to feed your brain.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

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Taste your way through Greeley this October. Fork Around & Find Out, brings local restaurants together with specials worth making plans for. When you’re ready for more, catch the new season at the Union Colony Civic Center or make some Halloween memories at Howl-O-Ween and Trick or Treat Street. October has plenty on the menu. Great food, great fun, all close to home.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

E VERYONE’S

Ta b l e

Senait and family

What Began as a Free Dinner for College Students has Become One of Greeley's Most Meaningful Gatherings

Georgia, Ubah, and Roqiyo

PHOTOGRAPHY BY GEORGIA COATS, EMPOWERMENT AND ADVOCACY AT IMMIGRANT AND REFUGEE CENTER OF NORTHERN COLORADO

I NSP IR E D BY | FO O D + BE VE RAGE

On a recent Cultural Dinner Night at Zoe’s Café, an Eritrean mother stood in the kitchen preparing a meal from home. She seasoned the dishes she grew up eating and watched as strangers filled the dining room, waiting to try food many had never tasted before. For one evening, a piece of home existed right here in Greeley. That’s the surface of what happens at Zoe’s on a Cultural Dinner Night. Underneath it is something the people behind it talk about less as a program and more as an invitation. What started years ago as a free monthly meal for college students—an informal way for Zoe’s and the campus ministry at Christ Community Church to build relationships with students—has grown into a gathering unlike anything else in Greeley. Between September 2024 and April 2026, Zoe’s Café and Sunrise Community Health’s Immigrant and Refugee Center of Northern Colorado hosted 11 Cultural Dinner Nights, serving more than 1,200 meals from 10 chefs representing eight cultures: Somali, Eritrean, Haitian, Rohingya, Moroccan, Mexican, Indian, and Louisiana Creole. The menus change with every dinner. One night might feature injera served alongside richly spiced Eritrean dishes. Another might introduce guests to Haitian recipes passed Eritrean Spicy Lamb Stew down through generations or family favorites (Zigni with Injera) from Morocco, India, or Somalia. For many attendees, it’s their first encounter with these flavors. For the chefs, it’s a chance to share something deeply personal. On any given night, the dining room fills with longtime Greeley residents, UNC students, immigrant families, and curious first-time guests. Some arrive because they recognize a culture from their own background. Others come because they’ve never tasted the food before. By the end of the evening, conversations stretch across tables, strangers exchange stories, and many linger long after their plates are empty. But ask Ben Fusco of Zoe’s Café what the dinners are actually for, and the food isn’t where he starts. “All we want to do is set the table and tell a story and invite people to participate,” he says. For Fusco, the meal is simply the doorway. Guests arrive curious about an unfamiliar menu and often leave talking about the people behind it. He hopes they walk away having encountered a neighbor as a person first—the same way he does when he stops into a local market and fumbles through Spanish with the owner. Getting it wrong, he says, is part of what makes it real.

Haitian Chicken Stew with Rice & Red Bean

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

Noor and daughter-in-law

“We can only expose people to something they might not have been exposed to.” Many of the featured chefs are connected to Sunrise Community Health/ Immigrant and Refugee Center of Northern Colorado through Georgia Coats’ work in Empowerment and Advocacy. For some, stepping into Zoe’s kitchen is about more than preparing a meal. It’s an opportunity to share a piece of home. For many chefs, it’s the first time they’ve shared their culture with a room full of strangers. Coats has heard the worries firsthand: Will people like the food? Will they understand it? Watching someone take a bite often provides the answer. “It’s a way of saying we accept you,” Coats says. “We like your food and your culture. You’re welcome here.” That’s why Coats describes the dinners as an example of “mutual hospitality”—a space where the people preparing the meal and the people enjoying it both bring something to the table. The dinners are free and intentionally low-pressure: no tickets, no reservations, and no expectations beyond showing up hungry. Zoe’s covers the cost of ingredients, with support from Christ Community Church, but the evenings are not church events, and no religious affiliation is expected of anyone who walks through the door. Guests who want to support the effort further can give directly to Sunrise Community Health/Immigrant and Refugee Center of Northern Colorado. What began drawing 75 to 100 college students now regularly welcomes more than 120 guests a night, with the largest

Saffron being added to Moroccan Chicken

PULL UP A CHAIR

Georgia with IRC's Empowerment Group

I NSP IR E D BY | FO O D + BE VE RAGE

Curious to experience a Cultural Dinner Night for yourself? The final dinner of the semester takes place November 5 at Zoe’s Café. Guests are welcome to enjoy an evening of food, conversation, and cultural exchange at no cost. To learn more or support Sunrise Community Health’s Immigrant and Refugee Center of Northern Colorado, visit: www.ircnoco.org

Charles Countee

“A l l w e want to do is set the table and tell a story and invite people to p a r t i c i p a t e .” - Ben Fusco

event—an Indian-themed evening created alongside UNC art students—drawing more than 200. Fusco talks about it as a quiet kind of disruption—a way of gently pulling people out of their routines and assumptions, one table at a time. He can’t make anyone show up generous or open-handed. But he can feed them, set the table, and let the rest happen on its own. In a community where people often travel hundreds or thousands of miles searching for new experiences, Cultural Dinner Night offers something unexpected: the opportunity to discover another corner of the world without leaving Greeley. Not through a travel brochure or a restaurant menu, but across a table from the person who calls that place home. For those willing to pull up a chair, Cultural Dinner Night offers something increasingly rare: the chance to discover that a neighbor’s story might be the most interesting thing on the menu.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

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PHOTOGRAPHY BY EDGAR MORALES PHOTOGRAPHY & PROVIDED

H OT SP OT | EVENT P L ANN IN G + SE RVICE S

Find Your Space CENTENNIAL BALLROOM DoubleTree’s largest event space can host up to 700 guests for a banquet and can be divided into Centennial A, Big Thompson, South Platte, and Cache la Poudre for smaller gatherings.

HORACE GREELEY BOARDROOM A beautifully plated dinner served during an elegant gala calls for something different than lunch between conference sessions. A networking reception may be better suited to passed appetizers and small bites that allow guests to mingle. At a wedding, cocktail hour might lead into a formal dinner and an evening of celebration. At DoubleTree by Hilton Greeley at Lincoln Park, catering isn't simply added to an event—it can be shaped around it. With nearly 15,000 square feet of event space and an on-site culinary team, DoubleTree Greeley has the flexibility to pair the style of dining with the occasion. Special-event and custom menu options can take an event from cocktails and passed appetizers to a polished plated meal, while buffet-style service can keep larger meetings and conferences moving on schedule. Full beverage service and accommodations for dietary needs add another layer of customization.

An intimate boardroom setting accommodating up to 12 guests for smaller meetings and executive gatherings.

UNC BEARS A flexible space accommodating up to 50 guests for meetings, trainings, private gatherings, and smaller events.

FOUNDERS ROOM Located inside Meeker’s, this private dining and meeting space accommodates intimate gatherings of up to 12 guests. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

That range makes the hotel an option for far more than weddings. Corporate meetings, conferences, retreats, fundraisers, quinceañeras, galas, celebrations of life, and private gatherings can each take on a different look—and require a different approach to hospitality. An on-site venue manager and professional service staff help bring those pieces together, from the room layout and audiovisual needs to the way guests are welcomed, served, and moved through the event. The spaces are just as adaptable. The nearly 12,000-square-foot Centennial Ballroom can accommodate up to 700 guests for a banquet and divide into smaller configurations, while boardrooms, private dining, and additional gathering spaces provide options for more intimate occasions. Ample pre-function space can also become part of the experience, providing room for registration, coat check, welcome cocktails, or passed appetizers before guests enter the main event. Add 147 guest rooms and a downtown Greeley location, and an event can extend well beyond a single meal or meeting. Whether the occasion calls for cocktails and conversation or dinner served to a ballroom full of guests, DoubleTree Greeley can build the food, space, and service around what the gathering is meant to be.

H OT SP OT | EVENT P L ANN IN G + SE RVICE S

ROCKIES RETREAT Located on the sixth floor, this private event space accommodates up to 40 guests and overlooks Lincoln Park.

BEFORE THE DOORS OPEN Ample pre-function space gives hosts room to welcome guests with registration, coat check, welcome cocktails, passed appetizers, and more—creating a seamless transition into the main event.

MORE THAN THE MAIN EVENT For weddings and multi-day celebrations, spaces can also accommodate welcome receptions, rehearsal dinners, farewell brunches, getting-ready rooms, and VIP hospitality suites, allowing more of the celebration to happen in one location.

PLAN YOUR EVENT To reserve a space, explore catering options, schedule a tour, or learn more about hosting an event at DoubleTree Greeley at Lincoln Park, contact the Sales Office at events@greeleydoubletree.com or 970.350.5404 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

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Whether you are dealing with a health problem, or looking to improve your overall health, we’ve created a chiropractic clinic for you and your family!

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Patricia Sorbo

Erik Sorbo

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Blush Studios celebrates its one year anniversary in its new location. Come in and see us and help us celebrate the past year and many more to come.

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1023 39th Ave Ste D/E Greeley,CO

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CLEAR DIRECTION FOR YOUR PROPERTY INVESTMENTS: ONE WAY. In-house maintenance: full-time staff for prompt repairs. Financial services: accounting, cash flow statements, & expense tracking. Legal support: manage the full tenant eviction process if needed.

970.515.5004 | www.onewaypm.com

1008 8th Street Greeley, CO 80631 | info@onewaypm.com

Sustainably Sown, Beautifully Grown – Native Grasses for Your Project.

50 Call Pawnee Buttes Seed for a Quote Today! PawneeButtesSeed.com • (970) 356-7002

Celebrate Fall, Italian Style—Join Us at Pellegrini

AUTUNNO IN TAVOLA Where Harvest Meets Heritage

Autunno in Tavola at Pellegrini Cucina Italiana celebrates the fall harvest season. Savor fall-inspired dishes in our restaurant, explore artisanal goods at our Italian Market Store, sip seasonal cocktails at our Wine & Cocktail Bar, enjoy harvest-fresh catering, and visit our booth at the Greeley Farmer’s Market. Where Italian tradition meets autumn’s bounty—every bite tells a story.

970-515-5332 pellegrinicucina.com

desk.pellegrinirestaurant@gmail.com 2400 17th St. Greeley, CO 80634 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

Storage Made Easy. Big Enough for Your Boat or RV.

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 3 R D

HillBilly Hoedown Evans Moose Lodge, 3456 11th Ave, Evans, CO | 5:00 PM

Drive-up Units. RV/Boat Parking. 24 / 7 Security. Right Here in West Greeley! At Boomerang Self Storage, we’ve built a brand-new self-storage facility with your life in mind. Whether you’re stashing seasonal gear, storing a business inventory, or parking that RV you love to hit the road in, we’ve got you covered. We offer a variety of unit sizes to fit everything from boxes to boats – with 13’ wide x 14’ tall doors, outdoor RV/boat parking with wide driveways, convenient RV dump station, onsite manager and a secure facility. Locally owned and operated, our goal is simple: make it easy for you to store what matters and focus on what’s next.

Drive-Up Access — load and unload without hassle Fenced & Gated with 24/7 Video Security — providing peace of mind Online Bill Pay & Month-to-Month or Annual Leases — flexibility you’ll appreciate RV, Boat & Trailer Parking + RV Dump Station — room for big toys Free Moving Truck for New Self Storage Tenants — we help you get started

Boot-scoot for a cause during an evening of music, food, festivities, and fun benefiting Zac’s Legacy. Tickets are $40 per person, with proceeds helping alleviate non-medical financial burdens for Colorado families whose dependent children are battling cancer, while supporting childhood cancer awareness and education. For more information and tickets, visit ZacsLegacy.com. OCTOBER 8TH

Lucy Darling: Simply Darling Union Colony Civic Center, 701 10th Avenue, Greeley, CO | 7:30 PM Award-winning performer Carisa Hendrix stars as charming socialite and cocktail enthusiast Lucy Darling as she continues her vivacious vagabond voyages with Simply Darling, a touring variety show featuring her razor-sharp wit, playful advice, and skillful magic. Buy tickets at UCStars.Showare.com. OCTOBER 10 TH

John Crist Live Union Colony Civic Center, 701 10th Avenue, Greeley, CO | 7:00 PM

Call 970-451-5636 or visit BoomerangSelfStorage.com to reserve your space today! 7025 W 8th Street • Greeley, CO 80634 • Locally Owned & Operated

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Combining sharp wit, tactfully-unhinged stand-up and viral sketches, John Crist is one of today’s most distinctive, fastest-rising comedic voices. With more than one billion video views and 8 million followers, Crist consistently ranks among Pollstar’s Top 10 Global Touring Comedians. Buy tickets at UCStars.Showare.com.

OC TOBE R 1 5T H

Weld Project Connect Island Grove Regional Park, 501 N. 14th Ave., Greeley, CO | 12:00 PM Help connect neighbors with the resources they need at Weld Project Connect. Volunteers are essential to this one-day event, helping guide guests and connect individuals and families with free health and human services from organizations across Weld County. Whether volunteering individually or with a group, it is a meaningful opportunity to serve the community and make a direct impact. For more information or to volunteer, visit UnitedWay-Weld.org. OC TOBE R 1 6T H

Kansas Union Colony Civic Center, 701 10th Avenue, Greeley, CO | 7:30 PM With a legendary career spanning five decades, Kansas has established itself as one of America’s iconic classic rock bands. They continue to tour worldwide, delivering powerful live performances while remaining a staple of classic rock radio, film, television, sports broadcasts, and video games for generations of fans. Buy tickets at UCStars.Showare.com. OC TOBE R 1 7 T H

Howl-O-Ween Trick-or-Treat Centennial Village Museum, 1475 A St, Greeley, CO | 2:00 PM Spend Saturday and Sunday trick-ortreating through the Village, collecting sweets, discovering festive surprises around every corner, and enjoying hands-on fall crafts and activities. Take a wagon ride (weather permitting) and make memories with your favorite little monsters, superheroes, and storybook characters. For more information visit VisitGreeley.com. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

events

BANKING THAT SHOWS UP FOR YOUR BUSINESS When you run a business, you make hundreds of financial decisions every day. What if the easiest one was finding a banking partner you can trust? We take the time to understand your operations to help you navigate cash flow management, payment processing, and fraud protection.

That’s the difference between having a bank and trusting a partner.

CONTINUED

OCTOBER 22ND

Greeley Arts Legacy Hall of Fame Induction Hensel Phelps Theater, UCCC, 701 10th Ave, Greeley, CO | 7:00 PM Celebrate Greeley’s rich arts history at the 2026 Greeley Arts Legacy Hall of Fame induction. This year’s honorees include Phyllis Eaton for Music, George Fisk for Creative Arts, and Madison & Main Gallery for Visual Art, recognizing their significant contributions to Greeley and its vibrant arts community. Free and open to the public; tickets available at UCStars.com. OCTOBER 27TH

Zombie Zumba® Greeley Family FunPlex, 1501 65th Avenue, Greeley, CO | 5:15 pm Get into the Halloween spirit with a high-energy Zombie Zumba® workout! Come dressed in your best costume and dance your way through a festive fitness class, complete with a costume contest. Admission is included with a Greeley Recreation membership or available for the regular dropin fee. More information can be found at GreeleyCO.gov. OCTOBER 3 0 TH

Weld CCU Office Trick-or-Treating Weld Community Credit Union, 2555 47th Ave, Greeley, CO | 3:00 PM

GREELEY 3459 W. 20th St., Ste. 114, 970.378.1800

Bring your Ghosts and Goblins for a safe Halloween experience. 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!

7017 W. 10th St., 970.506.0100 bankofcolorado.com CONTINUED >

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A SEASON FOR SETTLING IN Fall is made for the kind of home that feels like it’s holding you — good light, a warm kitchen, a front door you’re glad to walk through. If that’s not where you’re living right now, let’s change that.

SONJA BELFIORE REALTOR®

(970) 978-7012 | www.belfioreandco.com Sonja@BelfioreandCo.com | V@sonjas.house

TIME TO MAKE YOUR DREAM HOME A REALITY. Work with the rural lending experts to finance your rural home construction.

Construction Loans • Lot Loans • Land Loans • Home Loans

Kaleb Barton Rural 1st Loan Officer NMLS 2190484 | 970.896.6323 Kaleb.Barton@Rural1st.com

Scan to learn more

Loans subject to credit approval. Rural 1 st® is a tradename and Rural 1 st, the RollingHills Window icon, Rural Logic, and Closer to What Matters are exclusive trademarks of Farm Credit Mid America, NMLS 407249. Rural 1 st products are available to consumers within the territories of participating Farm Credit System Associations. Equal Housing Lender.

STRONG ENOUGH FOR WHATEVER COMES NEXT. At Upward Fitness Studio, we help adults build strength, improve mobility, increase energy, and stay active, without spending hours in a traditional gym. Our experienced coaches provide personalized training, accountability, and a welcoming environment designed around your goals and life. Whether you want to play with your grandkids, improve your golf game, or simply feel more confident, we're here to help. Schedule your consultation today.

www.upwardfitnessstudio.com/greeleylifestyle 3050 67th Ave Ste 103, Greeley, CO (970) 793-4693

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / G R E E L E Y

events

CONTINUED

OCTOBER 3 0 TH

Trick or Climb Greeley Recreation Center, 651 10th Avenue, Greeley, CO | 4:00 PM Take Halloween fun to new heights at Trick or Climb! Climbers can make their way to the top of the climbing wall, where a sweet Halloween treat awaits. This free, festive challenge is a fun way to celebrate the season while putting climbing skills to the test. More information can be found at GreeleyCO.gov. OCTOBER 3 0 TH

A Haunted Night at the Family FunPlex Greeley Family FunPlex, 1501 65th Avenue, Greeley, CO | 5:00 PM

Model: Kristen Campbell

Fall Outfits Get Cozy! Update Your Wardrobe With Color

Choose a suede jacket and dress in rich browns, blues and sienna shades. Add a red choker and earrings to complete the look. In any for any

season... reason... FLAIR!

you need

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OCTOBER 3 1ST

Cosmic Costume Skate Greeley Ice Haus, 900 8th Avenue, Greeley, CO | 7:00 PM Celebrate Halloween on the ice at Cosmic Costume Skate! Dress in your best costume, grab your friends, and skate under the lights for a festive night at the Ice Haus. Show off your Halloween look in the costume contest for even more fun. Admission is $10 and includes skate rental. More information can be found at GreeleyCO.gov.

Want to be featured?

970-351-6448 | Accessorieswithaflairandhair.com 801 8th Ave. ste. 4 Greeley, Co. 80631

Celebrate Halloween with a frightfully fun evening for the whole family! Enjoy refreshments at the witch’s tea party, get creative with a Halloween craft, and play festive yard games. Come dressed to impress for the costume contest, with prizes for the scariest, cutest, funniest, most creative, and best group costumes. More information can be found at GreeleyCO.gov.

G E T I N T O U C H AT CIT YLIFEST YLE .COM/ GREELEY

FAMILY-FRIENDLY ADVANCED DENTAL SOLUTIONS

Dr. Kevin and Dr. Kami Marr, a husband and wife dental team from Greeley, provide advanced dental solutions designed to meet each person's unique needs. Their team focuses on personalized care and lasting oral health from helping with dental anxiety to complete smile design. www.marrfamilydentistry.com | 970.356.2605 1813 61st Ave. Greeley, CO 80634