Lawrence, KS June 2023

Feel the Vibe

ARTS + CULTURE

MEET LAWRENCE’S ARTISTIC MAKERS

GET TO KNOW DOWNTOWN LAWRENCE INC’S NEW DIRECTOR

FOOD + BEVERAGE

EAT LOCAL AT SALTWELL FARM, JUNIPER HILL AND LAWRENCE BEER COMPANY

LOCAL SERVICES

PINE LANDSCAPE CENTER’S STAFF HELPS DIYERS

HASSLE-FREE BOATING WITH NCBC

BEAUTY

TRENDY HAIRCUTS AT TAILORED MEN

Feel the Vibe

I’m honored and excited to be relaunching Lawrence City Lifestyle magazine! I love our community and all that makes it unique.

We are so fortunate to live in such a dynamic city rich with history, art, music, great universities, and amazing people and businesses. All these things make up the fabric of our community. Our new tagline “Feel the Vibe” reflects the energy and diversity that makes Lawrence such an extraordinary and vibrant community.

Our team is committed to making Lawrence City Lifestyle something you look forward to reading every month and something so beautiful that you’ll want to keep it on your coffee table. Available in print, digital and via our social media, we want it to be your ultimate resource for all things Lawrence. From memorable experiences and events to locally owned businesses and inspirational members of our community, we will introduce you to the best that Lawrence has to offer.

June is our men’s issue for obvious reasons. (Happy Father’s Day!) So be sure to check out our stories on the Lawrence Beer Company, Pine Landscape Center, Tailored Men barbershop, the new No Coast Boat Club, and Downtown Lawrence’s new director, Andrew Holt! Oh, and don’t forget to try out the recipes from Saltwell Farm Chef Rozz Petrozz featuring ingredients foraged from the restaurant’s property.

Just an FYI. The photo I chose is representative of our great community. The grotesque in the photo was named Denise by the wonderful artists who carved these replacement grotesques that now adorn the KU Natural History Museum. I helped the artists Karl Ramberg and Laura Ramberg win the bid and worked with the team as they created the replacement grotesques. We hope to feature the museum later this summer as a great place to visit with your family!

With that, I welcome you to read our stories, support our advertisers, and celebrate this wonderful place that we call home.

June 2023

PUBLISHER

Denise DeTommaso

denise.detommaso@citylifestyle.com

EDITOR

Linda Ditch | linda.ditch@citylifestyle.com

PHOTO EDITOR

Hollie Blakeney | hollie.blakeney@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Kyla Love | kyla.love@citylifestyle.com

CONTRIBUTING WRITERS

Chef Raven Naramore, Chef Rozz Petrozz

CONTRIBUTING PHOTOGRAPHERS

Kristol Kumar Photography, Humbelina Harper, Jerry Jost, Morgan Long, Mammoth Creative Co., Violet Miller

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF SALES OFFICER Matthew Perry

CHIEF FINANCIAL OFFICER DeLand Shore

DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer

ART DIRECTOR Sara Minor

OPERATIONS DIRECTOR Janeane Thompson

WEB APPLICATIONS Michael O’Connell

AD DESIGNER Hunter Richie

LAYOUT DESIGNER Emily Lisenbee

DENISE DETOMMASO, PUBLISHER @LAWRENCEKSCITYLIFESTYLE

Everyone’s First Call

Pine Landscape Center Helps People Do What Inspires Them

ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY KRISTOL KUMAR & MAMMOTH CREATIVE CO.

The folks at Pine Landscape Center help two types of do-it-yourselfers. The first type gets more excited and engaged by their project as they discuss it with a staff member. Once they finalize the needed items, the DIYer is confident and ready to start work.

The other DIY type comes into the center excited with their plan. However, once they talk things through, they’re overwhelmed by the amount of work, materials and time the project will require. Who will carry all that stuff from the front to the backyard?

Luckily for all types of Lawrence DIYers, Pine Landscape Center can assist them. The customer

service team will help clients choose from a vast array of rocks, wall blocks, mulch, soil, and sod. The staff can discuss a plan, arrange to deliver products or provide recommendations for local landscape contractors to do the work for them.

“Our goal is to inspire people to do what inspires them,” says Managing Owner Kathy Pine. “We’re inspired by the projects they bring to us and want to help them make that a reality.”

The Pine staff will walk customers through all the options. Before coming in, they recommend homeowners:

Managing Owner Kathy Pine

• Measure the area you plan to landscape.

• Bring photos of your ideas from the internet or magazines.

• Make an aerial outline of your property and its features—trees, shrubs, hills, decks, etc.

• Keep it simple.

“If we can’t supply it, we don’t say sorry and hang up the phone. We will do the investigating and get back to them. Even if it’s not something we sell, we will find the resources for them. We want to be everyone’s first call,” Pine says.

Visit the Pine Landscape Center website at PineLandscape.com for more information, or head to their supply yard at 1783 East 1500 Rd, Lawrence, and have a conversation about your next project.

“We’re inspired by the projects they bring to us and want to help them make that a reality.”

MEET THE MAKERS

LOCAL ARTISTS WHO GIFT A PIECE OF THEMSELVES IN THEIR ART

ARTICLE BY HOLLIE BLAKENEY | PHOTOGRAPHY BY MORGAN LONG

KYLE SHIRK SUSAN POER

For Susan, helping people express their creativity is a passion. Her workshops in various disciplines, including felting, sewing, and painting, allow her students to learn new skills in a supportive and fun environment. A ceramicist at heart, Susan is currently exploring mixed media. You can learn more about her art and workshops at SusanPoerArt.com

A Lawrence native, Shirk makes kitchen knives that are works of art. His practical, ergonomic, and stylish knives are made at his forge on his family’s farm. With 18 years of experience and a metalsmithing degree from KU, Kyle’s work is design-forward and wonderfully tactile. You can see his work at ShirkForge.wixsite.com/ShirkForge

SAM AZZARO

With a BFA in painting and sculpture, Azzaro’s creativity knows no end. They create challenging, thoughtful, and meaningful work that reflects their experiences as a trans person. Working in multiple mediums, including printmaking, painting, and sculpture, their bold and colorful work is representative of who they are. To see more of Sam’s work, go to MxofBizarre.com

LISA

LARUE BAKER

As a member of the Cherokee Nation, LaRue Baker is a traditional basketmaker, photographer, musician, textile artist, and arts educator. Creativity is her passion, and she finds that creativity is often the best way to educate others. Her work can be viewed at her gallery, 785 Arts in Topeka, and 785arts.com

KAREN MCGRATH

McGrath’s granddaughters, Mikayla and Annie, are the inspiration for KK & Annie’s Empowering Candles. She wants to ensure that they grow up to be strong women. Many of her candles come with empowering messages and, unlike most commercial candles, are made with luxury, non-toxic coconut wax and fragrances. To learn more, go to Kkanniesempoweringcandles.com .

Chef’s Table: Juniper Hill

ARTICLE BY CHEF RAVEN NARAMORE PHOTOGRAPHY BY JERRY JOST

Saffron-ic

Bitter is the signature flavor of spring. Grant Taylor-Ahlvers, bar manager for Pizza Night at Juniper Hill Farm and Table, created the Saffron-ic. This lovely cocktail celebrates the beautiful golden hue and subtle bitter notes from saffron, and the smoky richness of mezcal.

ingredients

• ¾ ounce Mezcal

• ¾ ounce Suze liqueur

• ¾ ounce Strega (the word for witch in Italian, this is a saffron liqueur that boasts 70 spices)

• ¾ ounces Lemon juice

• Lemon peel garnish

• Splash of simple syrup if desired

directions

1. Combine all ingredients in an ice-filled shaker and shake till fingers are too cold to hold the shaker.

2. Pour over ice and serve with lemon peel directly in a glass.

As a chef born and raised in rural Lawrence, I’ve learned a lot about seasonal eating on my daily walks in the woods and meadows of Douglas County. The first pungent plants of spring, like wild mustard, purslane and nettles, are the perfect foods to jump-start the sluggish digestive system of winter.

When Nancy Thellman of Juniper Hill Farm and Table and I sat down to talk about the menu for the Thursday Pizza Nights, I knew I wanted to feature some wild food alongside the beautiful produce coming from Scott Thellman and his hard-working farm hands on the Juniper Hill Farm.

Nettle Pesto

The seasonal Kaw Valley Pizza features a nettle pesto base with asparagus and wild mushrooms topped with fresh mozzarella. For our invitation-only tasting night, I included morel mushrooms on the pizza I had picked from an undisclosed location in the county. Any mushroom will work, however, if you don’t have access to morels. The pesto’s vibrant green color results from blanching the nettles and works the same for basil. Remember to use gloves when handling this stinging plant! I use sunflower or pumpkin seeds to make this a Kansas-based dish. I encourage eaters to spring for the real deal Parmigiana Reggiano or Grana Padana when making pesto. American parmesan is a moon-cast shadow compared to the rich flavor of these aged hard cheeses perfected over centuries.

ingredients

• 1/2 to 2/3 cup blanched, chopped nettles

• 3 garlic cloves, roughly chopped or pressed

• 2 heaping tablespoons toasted pumpkin or sunflower seeds

• 2 tablespoons grated Parmigiana Reggiano or Grana Padana

• Salt to taste

• 2-4 tablespoons Extra Virgin Olive oil, the best you can find

directions

1. The best pesto, which means to pound in Italian, is traditionally made in a mortar and pestle and yields a delicious creamy pesto not duplicated in a food processor. But regardless of how you make it, place all ingredients, except oil, in the vessel of your choice and pound or pulse till well combined.

2. If using a food processor: With the machine running, add olive oil into the feeder tube to emulsify the pesto. The amount of olive oil depends on whether you want to use it as a spread or a sauce. For spread, 2 tablespoons. For sauce, 4 tablespoons.

3. If using a mortar and pestle, add 1 tablespoon of oil at a time until thoroughly incorporated.

Roasted Radish and Anchovy Crostini

Every season the Pizza Night menu will feature produce grown at Juniper Hill Farm. Early spring is the season of radishes, and I wanted to showcase the versatility of this humble vegetable. While everyone enjoys the bright bite of radish in coleslaws and salads, the mellow sweetness of roasted radish may be a new experience for diners. We serve fresh-picked radishes roasted in our wood-fired pizza oven till lightly golden over grilled crostini brushed with an umami-rich anchovy garlic butter sauce. It’s a great contrast of flavors and textures. For those who aren’t down with anchovies, have no fear--goat cheese mixed with fresh herbs like sage or rosemary makes a lovely base for roasted radish, and when topped with local honey, it’s almost like a desert!

ingredients

• 1 bunch radishes

• 9 tablespoons extra virgin olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon pepper

• 4 tablespoons butter

• 8 anchovy fillets, finely chopped

• 4 large garlic cloves, finely chopped

• Pinch red pepper flakes

• 8 thin slices crusty bread, toasted

• 4 teaspoons chopped parsley or rosemary

directions

1. Remove leaves and stems from radishes and trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.

2. Heat skillet over medium-high heat until very hot. Add 1 tablespoon oil and radishes in a single layer. Do not crowd, otherwise the radish will steam instead of brown. Add salt and pepper. Cook radishes, without moving them, until they are lightly colored on the undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. You can also roast them in the oven at 400 degrees for 10 to 20 minutes.

3. In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.

4. Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and flake salt.

Chef’s Table:

SALTWELL FARM

DO A LITTLE FORAGING AND CREATE THESE FUN RECIPES

Cattail and Wild Onion Soup

By Chef Rozz Petrozz

INGREDIENTS

• 3 bunches of wild foraged onion grass

• 3 stalks of young cattail

• 2 heads garlic, peeled

• 2 cups medium diced (cubes) potatoes

• 1/4 cup flour

• 1 stick butter

• 8 cups chicken or veggie stock

• 1 cup heavy cream

• Salt and pepper to taste

• Heirloom popcorn for garnish

• Tulips, for garnish

DIRECTIONS

1. Pull those boots on and collect five young cattail stalks from your nearest wetland area. If you give them a good tug, they’ll come right up! Take a bite if ya like. They taste like celery and cucumber had a spring love affair. While you’re at it, look for wild onion grass. It’s everywhere this time of year! Pull it up, bulbs included.

2. Back In the kitchen, wash the cattails and onions well, removing the dark green outer leaves of the cattails. Slice the tender white parts of the plant just like you would a stalk of celery and cut the onions like chives. Put ‘em in a pot with the garlic cloves and add 1/4 cup veggie or chicken stock, flour and butter on medium heat until it forms a pasty roux. Then add the rest of the stock and boil until the garlic cloves are tender. Blend until smooth. Season as you like.

3. Add in your small cubed potatoes and heavy cream and cook until the potatoes are the texture you like.

4. Garnish with heirloom popcorn and edible spring tulip petals.

ARTICLE BY SALTWELL FARM AND KITCHEN PHOTOGRAPHY BY SALTWELL AND KRISTOL KUMAR PHOTOGRAPHY

Sticky Ribs

By Chef Rozz Petrozz

INGREDIENTS

• 1 rack, locally sourced baby back ribs

• 1 cup Liquid Garden Mai Thai juice (pineapple juice is fine)

• 1 cup brown sugar

• ½ cup soy sauce

• Salt, pepper and garlic powder, to taste— be generous

DIRECTIONS

1. Heat your sous vide vat to 165F. (If you don’t have a sous vide, totally splurge and find one online. It’ll change your life!

2. Finding local ribs will be a game changer of flavor. Rub a generous amount of garlic powder, salt, and pepper into your meat. Place in a vacuum seal bag with your Liquid Garden Mai Thai juice. Adding leftover citrus peels and a fresh garlic clove is a great way to enhance flavor and use up citrus scraps. Sous vide for 6 hours. When completed, remove meat from the bag to chill, save juices on the side

3. Reduce the juices down on the stovetop. Add your brown sugar and soy sauce. Cook down until consistency becomes thicker.

4. Heat fryer oil to 365F. Take chilled ribs, and cut to separate each bone. Deep fry for 4 minutes or until caramelization. Toss in sauce, garnish, and enjoy!

Kiwi Gin Fizz

By Kate Frick, Saltwell Partner and Bar Manager

INGREDIENTS

• One jar Builders Gin (a local KC gin)

• 1 package dried kiwi slices (found at Checkers!)

• 1 farm egg

• 2 ounces Kiwi Gin (found at your favorite local liquor store!)

• 1 ounce Orgeat syrup (also found at your favorite liquor store)

• ½ ounce fresh pressed Lemon Juice

• Ice

DIRECTIONS

1. Infuse the Builders Gin with dried kiwi slices for two days.

2. Mix one egg white, kiwi gin, orgeat, and lemon juice and dry shake.

3. Now add ice and shake until frothy.

4. Pour in Collins glass, top with mineral water, and serve immediately!

Farmers and Foraging

The Combo That Creates the Saltwell Dining Experience

The Saltwell Farm and Kitchen experience begins on the drive to the Overbrook farmstead. Beautiful country vistas create a magical setting for the upcoming dining experience. Upon arrival, guests enjoy a beverage and explore the 1856 homestead while anticipating the eight-course, farmto-table meal.

“We believe in the importance of gathering,” says Shantel Grace, who owns Saltwell with Chef Rozz Petrozz. “We want people to gather and experience the courses in the same way you would go to a symphony and experience the movements of that piece.”

The pair were hunting for edibles when they stumbled across the Saltwell property. The former 1856 McKinzie farmstead was a community treasure despite its condition. They hopped the fence, only to find a dilapidated farmhouse surrounded by neglect.

“There was nothing sexy about it until we walked back into the property and saw that everything we liked foraging for was

right here,” remembers Grace, a former farm kid from Central Kansas. “It was like kids in a candy store.”

The Saltwell mission is to intimately join the worlds of culinary artistry with local farm produce, and edibles foraged from the homestead grounds. The perfect example is Petrozz’s Cattail Soup, with wild onion grass and cattails foraged from the property combined with vegetables and dairy products purchased from local farms. Grace calls foraging for wild ingredients their love language.

Petrozz says, “There is food all over the place. We’ve just got to know what to do with it. I just want to encourage people to seek out your small farmers. Search in your backyard, and make something unique that will taste great.”

Saltwell Farm and Kitchen is at 214 North 800 Road in Overbrook—a 20-minute drive from Lawrence. To make reservations, go to SaltwellFarmKitchen.com or call 785.312.2498.

ARTICLE BY LINDA DITCH |

The Neighborhood Hangout

People from All Walks Of Life Gather At The Lawrence Beer Company

ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY KRISTOL KUMAR

The combo of a refreshing beverage and a tasty meal is ideal at the end of a long workday, a joyful family bike ride, or a stroll with the BFF canine. An even better plan is stopping at a place where the staff remembers your favorite order and neighbors wave hello to each other. Somewhere everyone is welcome, be it a large family enjoying a visit, a couple on a weekly date night, or a grad student taking a study break.

The Lawrence Beer Company is that kind of place. Both the original Warehouse Arts District location and the newer West spot strive to be your neighborhood gathering place.

“I’ve worked with breweries around the country prior to this,” says LBC president and co-founder Matt Williams. “My favorites to visit were the ones in the middle of neighborhoods, where you could sit on the patio and watch the neighborhood roll in—riding bikes, pushing strollers, meeting their friends and neighbors, and enjoying fresh craft beer and food that was created in their neighborhood. Those spots were our main inspiration. We have this great big space in the middle of this vibrant neighborhood that we can use to get people together and support various causes in our community.”

Head brewer Sam McClain says, “The number one customer I want to serve is someone who lives in our neighborhood that we see all the time.”

From its beginning in 2017, Williams, McClain, fellow owners Brendon Allen and Mike Logan, and Executive Chef Josh Kennedy never planned to turn LBC into a sizeable corporate beer distributor. They only want to make as much beer as necessary to keep their customers happy. McClain uses quality ingredients and processes to produce the freshest, best-tasting beer possible.

On tap, there will always be five or six beers that are customer favorites, along with three or four seasonal varieties. Rounding out the beer menu will be two or three new options never before brewed.

McClain explains, “I think having beers that people can always count on is important. Having beers people look forward to is important. And having beers that people can experience for the first time is important.”

To create a new brew, McClain takes inspiration from traditional styles and then gives them a heightened flavor profile. For example, maibock is a Germanstyle lager that is lighter in color, less malty, and hoppier than traditional bock brews. McClain turns up the flavor profiles to give his version a modern take. The finished result is more malt and hops forward than a conventional maibock, which fits the tastes of today’s craft beer drinkers.

LBC’s food offerings also feature modern takes on traditional dishes. The grilled cheese is a good example, with the addition of house-made pepper jelly. A burger tastes next level with the spicy housemade Larry Sauce, and the already-unique avocado tacos bring the heat with special habanero sauce. Daily specials give regular customers a chance to try something new.

Williams says, “It’s not bar food by any means, but it’s not high-end either. There is something on our menu for everyone, from a quick bite on your lunch break or an anniversary celebration to a celebratory dinner with 15 friends and everything in between. All focused on highlighting quality ingredients and our unique LBC take on familiar dishes.”

He adds, “We’re defiantly not a corporate, run-of-the-mill restaurant set in our ways. We want our staff to take pride in what they do and be involved in how we operate our company. We want personality so that you won’t get a scripted staff experience. You’re going to get a lively atmosphere that is flexible and continually adapting. You’re going to get wellthought-out food and beer. You’re going to get something for everyone.”

McClain says, “You don’t have to be nervous about feeling out of place here or that there won’t be a beer you want to drink, something on the menu you’ll want to eat, or the staff will not be friendly. This is a place of ease.”

To check out the Lawrence Beer Company’s menu and events, visit their website at LawrenceBeerCo.com .

“We’re defiantly not a corporate, run-of-themill restaurant set in our ways...You’re going to get a lively atmosphere that is flexible and continually adapting. You’re going to get well-thought-out food and beer...”

ARTICLE BY PETER MEIUSI PHOTOGRAPHY BY HUMBELINA HARPER

Family Fun Without The Hassle

ENJOY UNLIMITED TIME ON THE WATER WITHOUT THE TROUBLE OF OWNERSHIP

Boating on a sparkling lake is the perfect way to beat the summer heat. However, the cost of buying and maintaining a boat is a deterrent for many prospective boaters. The No Coast Boat Club offers a way to enjoy Clinton Lake or Lake Perry, with membership fees a fraction of the cost of boat ownership. The club handles all the boats’ insurance, maintenance, cleaning and storage so members can enjoy unlimited access to the vessels.

The club fleet includes the newest models of wakeboard, tritoon, or fishing styles, fully outfitted with ropes, lifejackets and watersports toys. Co-Founders Peter Meiusi and Travis Andregg customized the booking software so members can have food, drinks and ice waiting on their vessel upon arrival.

To learn more, visit NoCoastBoatClub.com or call 785-766-2987.

New Leadership at Downtown Lawrence Inc

Meet Executive Director Andrew Holt

ARTICLE AND PHOTOGRAPHY BY HOLLIE BLAKENEY

After six years as director of the Downtown Association of Yakima, Washington, Andrew Holt made his way to Lawrence in early April to take over as executive director of this city’s non-profit downtown organization. LCL asked him a few questions to learn more about him and his plans for Lawrence.

WHAT WAS YOUR FIRST IMPRESSION OF DOWNTOWN LAWRENCE?

I felt it was a very vibrant and classic downtown. I could feel the energy and loved its historical nature. The fact that most of the historic buildings are maintained is amazing.

WHAT IS YOUR VISION FOR DOWNTOWN LAWRENCE?

My vision is to enhance what we already have. For example, the historic buildings are beautiful, and the downtown is very walkable. I would like to improve the connection between KU and downtown to create a better sense of community. Downtown Lawrence Inc. can be a huge leader in bringing people together to solve problems and work on projects as a community.

WHAT ARE THE BIGGEST CHALLENGES FOR DOWNTOWN LAWRENCE?

I think that we face the same challenges as any downtown. There are still vacancies in key buildings, and property rates are high. There is a perception that homelessness is a challenge, and the city and the downtown are working on that. Downtown Lawrence Inc. is here to provide a network, a sounding board, and a resource for people.

WHAT CAN THE COMMUNITY DO TO HELP THE DOWNTOWN GROW?

The community has to realize how important downtowns are. Downtowns are a connection to history and a connection to the identity of a city. When you walk through downtown Lawrence, there is a whole history there. It has traditionally been the town square, the meeting place, the social hub. If you understand this, you are also making a conscious decision to support independent business owners.

1 | What are you passionate about?

I have always been a huge sports fan, and my dream would have been to be a big sports star, but I just didn’t have the athletic ability.

2 | What was the last great book you read?

It’s not new, but the last great book I read was The Picture of Dorian Gray by Oscar Wilde. My favorite author of all time is John Steinbeck. You just read his work because it is like eating chocolate. His writing is so good.

3 | What movie can you quote by heart?

I used to be able to quote The Princess Bride It’s been a while, but it always brought a smile to my face.

4 | What is something that instantly makes your day better?

Ice cream. I love ice cream!

A Great Haircut On Your Schedule

Tailored Men Updates The Barbershop Experience

ARTICLE BY LINDA DITCH PHOTOGRAPHY BY MORGAN LONG AND VIOLET MILLER

What makes a barbershop great? Besides a good haircut, most people say a fun, laid-back, positive atmosphere. A place where people joke, laugh and have a good time.

Tailored Men in Downtown Lawrence offers all that plus one big difference not found at most barbershops— appointments. Customers can schedule a specific time for a haircut instead of waiting for the next free chair. They also get their favorite stylist, who is not only a master with the clippers but also feels like family.

“You schedule a three o’clock appointment for a haircut, and when you walk in, you know you’re going to get a haircut, instead of going to the barbershop where you’ve got an hour wait,” says Jessica Vande Velde, co-owner of the shop with fellow stylists Shelby Browning and Kylee Belanger. “In other barbershops, you’re working to get bulk volume out the door. Here, our focus is to talk to our clients. You get to know them. Make them feel comfortable instead of just getting them out the door.”

Vande Velde worked with Browning and Belanger at another city barbershop for 14 years. The working moms wanted to keep cutting hair but needed set schedules. That’s why they opened Tailored Men one year ago. Another former co-worker, Allison Fulks, recently signed on to the team.

“We’ve been killing it!” says Vande Velde. “We were like, alright, let’s jump, and we’ll see if we float. We’re floating, and it’s been awesome!”

The shop is a bright, modern space, with all the tools of the trade stored in a Husky tool chest at each cutting station. While they specialize in men’s grooming—all the trendy haircuts, shampoos, beard and mustache trimming, and nose, eyebrow and ear waxing—they also serve kids and women who want short clipper cuts.

Tailored Men is at 12 East 8th Street. Make appointments online at TailoredMen.hair or call 785.424.7042.

events

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

FRIDAYS

Final Fridays

DOWNTOWN LAWRENCE AND WAREHOUSE ARTS DISTRICT | 5:00 PM

On the last Friday of every month--all year long!--storefronts convert into flash spaces, and performances and exhibits spill in and out of galleries and businesses. Final Fridays include activities for kids, exhibitions designed to challenge adults, music, dance and theater for all ages. ExploreLawrence.com

On Two Fronts: Kansans Fighting the Great War

WATKINS MUSEUM OF HISTORY | 10:00 AM

In this special three-part exhibit, audiences will encounter the harrowing experiences of Kansans in WWI using first-hand accounts, artifacts, and interactives. The ticketed experience features the traveling exhibit Life in the Trenches and How the War Was Told: Propaganda in WWI and Roll of Honor: The WWI Soldiers & Nurses of Lawrence. WatkinsMuseum.org

WEDNESDAYS

Lawrence City Band

SOUTH PARK | 8:00 PM

The Lawrence City Band is a community ensemble of volunteer musicians who have been entertaining audiences with a variety of music for over 150 years. Every Summer, they perform a summer concert series at South Park. These events are free to the public and happen every Wednesday. LawrenceCityBand.com

JUNE 8TH

Rock Chalk Roundball Classic

LAWRENCE FREE STATE HIGH SCHOOL | 5:30 PM

Join former KU players and coaches for the 15th annual classic to raise money for local children and their families battling cancer. And stick around! Players will be signing autographs immediately following the game. RockChalkRoundballClassic.com

JUNE 9TH

Something Rotten

THEATRE LAWRENCE | 7:30 PM

Two brothers set out to write the world’s first musical in this hilarious mash-up of sixteenth-century Shakespeare and twenty-first-century Broadway. Welcome to the Renaissance and the outrageous crowd-pleasing show that has been hailed as the funniest musical in 400 years. Wp.TheatreLawrence.com

JUNE 10TH

2023 How-To Festival

LAWRENCE PUBLIC LIBRARY | 10:00 AM

Ever wondered how to identify a mushroom, craft origami, or decorate a cake? Join LPL to learn new skills from friends and neighbors of all ages! This free event takes place each year and celebrates the wealth of unique talent and expertise in our amazing community. Lplks.org

Want to be featured?

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