EXPERIENCE THE DIFFERENCE WITH A Luxury Property Specialist
Bon Appétit, Friends!
Happy best-time-of-the-year! As Ann of Green Gables aptly exclaimed, “I’m so glad I live in a world where there are Octobers!”
This time of year, I love to linger longer in the kitchen — creating meals and baking treats. Food just tastes better in the fall, doesn’t it?
This month, we celebrate all things delicious in our Foodie issue. We hope you savor every page, beginning with our beautiful cover by talented local artist Donna Twyford. Her “Pumpkin Patch” perfectly illustrates the fun and festiveness of the season.
Speaking of fun, we are thrilled to shine a light on the super-fun creations of SuperTasterz this month. This local company continues to “Bring the Heat” by creating a sauce for every dish. You can find their products, as well as a host of other local treasures, at Mother Vine Market. In fact, we’re shouting out some of our favorites in “Mother Vine Roundup.”
Included in our roundup are the tasty tea and spice blends of Fennel & Fire, whose owner Tay Stratton offers some delicious and nutritious autumnthemed recipes this month that will have you shouting, “Hello, Gourd-geous!”
For those of us hoping to establish healthy food and lifestyle habits this fall, Baptist Health Weight and Nutrition Center’s Registered Dietician Mitchell Kirby offers advice in “Achieving Healthy Goals.”
Looking to make a difference in the community as the holiday season approaches? We’re offering a directory of food outreach organizations that would love your help in “Feeding Little Rock.”
Fall is also about comfort food, and what is more comforting than a good hot dog and a sweet scoop of frozen custard? We know where you can find the best of both — at The Original ScoopDog. This beloved local spot is “Serving Nostalgia” with a side of family tradition.
Lastly, because it’s that time of year, we must share some of our favorite pumpkin patches for all who are “Searching for the Great Pumpkin.”
Have a wonderful October, friends! Bon appétit!
STEPHANIE HASBROUCK, PUBLISHER @LITTLEROCKCITYLIFESTYLE
October 2025
PUBLISHER
Stephanie Hasbrouck stephanie.hasbrouck@citylifestyle.com
EDITORIAL COORDINATOR
Anna Yanosick | anna.yanosick@citylifestyle.com
PUBLICATION DIRECTOR
Katie Bode | katie.bode@citylifestyle.com
CONTRIBUTING WRITERS
Anna Yanosick, Katherine Jones, Tay Stratton, Stephanie Hasbrouck, Angela Broockerd
CONTRIBUTING PHOTOGRAPHERS
Katie Adkins Photography, Sarah Bussey
Photography, Connor North Goad Photography, Janie Jones
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Matthew Endersbe
LAYOUT DESIGNER Adam Finley
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
Stanley is central Arkansas’ most trusted name in jewelry, and Laura Stanley is proud to continue the family tradition. A 3rd generation jeweler, she specializes in custom design, personal shopping for just the right piece, estate jewelry, or re-designing those pieces that just aren’t working for you anymore. Working by appointment is a private and personal experience, and once you visit her salon, you’ll feel the difference! Laura’s passion for fine jewelry comes through with every project.
1: Artist Cynthia Kresse with friends at her opening at Boswell Mourot Fine Art. 2: Don Nichols of Piano Specialists Of Arkansas performing at Milano Italian restaurant on Chenal. 3: Art Group Gallery held a Student Show celebrating its talented students and art instructors.
BOSWELL MOUROT FINE ART
PIANO SPECIALISTS OF ARKANSAS ART GROUP GALLERY
business monthly
Goodwill Industries of Arkansas Gala for Good is Oct. 11
Goodwill Industries of Arkansas (GIA) will host its Third Annual Gala for Good on Saturday, Oct. 11— a night dedicated to celebrating lives changed through Goodwill’s mission. Presented by Bank OZK, the Mardi Gras inspired evening will honor the achievements of program participants, graduates and community partners, while serving as Goodwill’s signature fundraising event of the year. The Gala for Good will be held at 6 p.m. at Wally Allen Ballroom at the Statehouse Convention Center. For more information, visit TheGalaforGood.org.
Special Olympics Arkansas to Hold Charity Olive Hour Oct. 9
Special Olympics Arkansas will hold its signature fundraising event, Charity Olive Hour, on Thursday, Oct. 9. The event will feature a live and silent auction with more than 300 auction items, a martini bar, wine and beer, heavy hors d’oeuvres, an event raffle and live entertainment by Cliff & Susan. All proceeds benefit Special Olympics Arkansas’ sport, health and leadership opportunities for people with intellectual disabilities.
Baptist Health Foundation to Host Arkansas Charity Clays Oct. 24
Baptist Health Foundation will host Arkansas Charity Clays Friday, Oct. 24, at the Arkansas Game & Fish Commission Shooting Sports Complex. The event will include lunch, auction, activities, prizes and, of course, the chance to compete. First, second and third place awards are given to teams and individuals with the overall highest scores. For more information, visit ArkansasCharityClays.org.
Stephanie turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
Little Rock
City Lifestyle
Published by Stephanie Loved by Little Rock
BRINGING the HEAT
ARTICLE BY KATHERINE JONES PHOTOGRAPHY BY SARAH BUSSEY PHOTOGRAPHY
LITTLE ROCK’S SUPERTASTERZ CREATES SAUCES FOR EVERY DISH
Prosecco Pepper with breakfast, Opera Sauce for lunch, Key Lime Margaritas and a WOOO-Cest-ErShire dinner. Whatever you’re making, there’s a SuperTasterz sauce to spice it up, with every flavor dreamed up in a Little Rock kitchen.
Before turning his side hustle into a full-time gig, Sauce Maker and Chief Flavor Officer Jason Cummings was a food broker, representing multiple food manufacturers to restaurants and foodservice in the Central Arkansas market. In 2021, he dove in full-time and got serious about developing their first recipe. The Opera Sauce line was first out of the kitchen, starting with Mediterranean Hot Sauce.
“I wanted to make a hot sauce that worked for pizza and could take the place of things like crushed red pepper flakes,” Jason says. “My wife, who was the primary taste tester at that point, was not a fan of vinegar-forward sauces, so the Mediterranean Hot Sauce derives more of its acidity from lemon juice.”
“I WANTED TO MAKE A HOT SAUCE THAT worked FOR PIZZA AND COULD take the place OF THINGS LIKE CRUSHED RED PEPPER FLAKES.”
The business grew from there, adding WOOO Cest-ErShire Strong Southern Worcestershire Sauce, Arkansas Diamond Fire Champagne Pepper Sauce & Bloody Mary Mix, Key Lime Margarita Mix and Opera Sauce Marinara. When he received an order for 2,000 bottles of sauce for a company holiday gift, Jason knew he had something. Partnering with a manufacturer in Northwest Arkansas allowed the business to scale, with products now available across Arkansas and as far as Brooklyn, Boston, Tallahassee and Fort Collins. The latest addition is another from the Opera Sauce brand – Prosecco Pepper Sauce.
“It’s got some similar flavors to the Mediterranean Hot Sauce, but its texture is more like Arkansas Diamond Fire,” Jason says. More heat is on the way with the SuperTasterz take on a trending kitchen staple – the Hot Honey Base. It doesn’t have honey in it – with a Hot Honey Base and your favorite local honey, you can mix up your own Hot Honey any time.
If you’re wondering how to use the products in your own kitchen, look up SuperTasterz, Arkansas Diamond Fire and Opera Sauce on social media for beginner-friendly recipe videos that bring plenty of spice on their own. Visit SuperTasterz.com to order directly and find local retail and restaurant locations.
MOTHER roundup VINE
A Few Favorite Arkansas-Made Products at Mother Vine Market
ARTICLE BY STEPHANIE HASBROUCK
PHOTOGRAPHY BY KATIE ADKINS PHOTOGRAPHY
1 – SILOAM SYRUPS : Handcrafted, small-batch, sophisticated syrups to elevate drinks and dishes
2 – FENNEL & FIRE:
Complex and thoughtfully crafted tea and spice blends
3 – HOMESTEAD PEPPER PATCH:
Freeze Dried Fruits to satisfy the sweet tooth in the very best way
4 – MARIA’S HOMEMADE COUNTRY FARE:
Delicious, freshly-made pasta and pizza sauces
5 – LOBLOLLY CREAMERY : Handcrafted, small-batch ice creams with big, bold flavors
HELLO,
GOURD
ARTICLE BY TAY STRATTON PHOTOGRAPHY PROVIDED
You’ll Want to Add These Comforting Dishes to Your Autumn Menu Rotation
PUMPKIN SOUP
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Cut the squash into halves or quarters. Place the squash flesh side up on a baking sheet. Brush with avocado oil. Sprinkle flesh with salt & pepper. Roast squash and pumpkin for 35 minutes or until tender. Cover with aluminum foil if the flesh is turning too brown. Once tender, remove from oven and set aside to cool.
3. While the vegetables are roasting, sauté onion, carrots and 2 tsp of Fennel and Fire Winter spice blend for about 10 minutes or until tender and spices are fragrant. You may need to add a splash of broth or water to keep it from sticking. Add cannellini beans to the pan for 1-2 minutes at the end of the sauté process. Set aside to cool for 5-10 minutes.
4. Once the squash is cool, scoop out the cooked flesh, excluding the rind. Add to a food processor along with the other ingredients except for the finishing ingredients. Process until smooth.
5. Add the pureed liquid to the stock pot and 1 tsp of winter spice. Bring to a boil, reduce heat to medim-low and simmer for 20-30 minutes. Remove from heat.
6. Once cool, refrigerate overnight to allow the flavors to meld.
7. To serve: Reheat soup in a microwave or on the stovetop. Spoon into a bowl. Optional: drizzle with balsamic and grind 4-8 twists of Fennel and Fire Pink & Pink.
INGREDIENTS:
• 1 small pumpkin
• 2 acorn squashes
• 1 Tbsp avocado oil
• 2 large carrots, peeled & diced
• 1 large onion, diced
• 3 tsp Fennel and Fire Winter seasoning
• 1/2 can of cannellini beans (14 oz)
• 1 cup apple juice
• 1 cup unsweetened coconut milk
• 1 cup vegetable broth
• Salt & pepper
• Fennel and Fire Pink & Pink
• Balsamic vinegar - like Acetaia Oddolini honey balsamic
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Brush the flesh of the squash with olive oil. Sprinkle lightly with salt and pepper. Bake at 350 for 35 to 40 min or until tender. Remove from oven and sprinkle with winter blend.
3. While squash is cooking, make rice per directions.
4. In a sauté pan over medium heat, cook onion and mushrooms until tender. Add drained apricots, raisins and white beans to pan. Heat until warmed. Remove from pan and set aside.
5. Add apples, pears and 1 tsp of the winter spice blend to pan. Cook over medium heat until tender. If needed, add 1 tsp of butter or water to the pan. Set aside.
6. Once the rice is cooked, add the white beans, raisins and apricots to the rice. Fluff and mix gently to combine ingredients.
7. Assemble meal: Place squash on a plate, fill with golden rice mixture and top with warm apples and pears. Sprinkle with winter spice and Pink & Pink. Serve warm.
STUFFED ACORN SQUASH
INGREDIENTS:
• 2 acorn squashes, cut in half, seeds removed
• 1 cup of rice - like Ralston Farm Golden
• ¼ cup golden raisins, soaked in hot water
• ¼ cup organic dried apricot, soaked in hot water
• 1/2 can white cannellini beans, drained
• 1 organic red apple, peeled & chopped
• 1 organic Bartlett pear, chopped
• 1/2 onion, chopped
• 1/2 pint of mushrooms, cubed into ½-inch pieces
• 3 - 4 tsp Fennel and Fire Winter spice blend
• Fennel and Fire Pink & Pink Salt and black pepper
Creative Support for Creative People
ARTICLE BY STEPHANIE HASBROUCK | PHOTOGRAPHY PROVIDED
ACHIEVING Healthy Goals
BAPTIST HEALTH’S WEIGHT & NUTRITION CENTER
HELPS INDIVIDUALS MAKE POSITIVE CHANGES
For many, establishing a healthy relationship with food can be a difficult process. Baptist Health’s Weight & Nutrition Center is helping individuals achieve their goals — whether they seek to lose a few pounds, manage chronic conditions or simply feel better. We asked Mitchell Kirby, Registered Dietitian specializing in Bariatrics, to tell us more about the center and its offerings.
What services does the Baptist Health Weight and Nutrition Center provide?
The Baptist Health Weight and Nutrition Center offers Medical Nutrition Therapy for a range of medical conditions, weight gain and weight loss, along with medication management for obesity. Depending on the patient’s needs, we also conduct body composition analyses using InBody Scans. This provides detailed insights into changes in muscle mass, body fat percentage and visceral body fat between visits.
“We
are extensively trained in a wide range of disease processes and specialize in counseling patients to achieve their goals.”
How does Baptist Health customize plans to suit each individual’s needs?
Everyone is very different, and while some do well when they are more restrictive or follow fad diets, the majority needs some kind of flexibility to ensure it is something they can maintain for a lifetime. Our role is to give guidance to the individual to gradually make these lifestyle changes in a way that feels less restrictive and easier to stick to. Through motivational interviewing, we encourage the patients to create their own goals for the topics discussed, rather than ordering them to achieve goals that were forced on them. When patients set their own goals, they are much more likely to follow through with the changes.
Your program encourages participants to set attainable goals. Why is this important?
Setting smaller, more realistic goals is much more effective for creating permanent lifestyle changes. While this process is slower than crash diets, it fosters lasting change that can be maintained, preventing the “yo-yo” dieting cycle of significant weight loss followed by regaining the weight.
Why should one seek professional help when beginning a weight-loss journey?
For anyone seeking guidance on weight loss, I strongly recommend consulting Registered Dietitians (RD) or Registered Dietitian Nutritionists (RDN) specifically. We are required to complete a 1,200-hour internship, hold bachelor’s and master’s degrees and pass a national examination to practice. We are extensively trained in a wide range of disease processes and specialize in counseling patients to achieve their goals.
How does Baptist Health’s weight loss program differ from other programs?
Our weight loss program is exceptionally comprehensive. We are well-versed in nutrition and also discuss strategies to incorporate exercise. Additionally, we have a nurse practitioner who collaborates with our dietitians for medication weight management. We can prescribe GLP-1 and other weight loss medications, but we always ensure that all patients receive medical nutrition therapy to achieve the right kind of weight loss. Our clinic is also equipped with an InBody scanner, allowing us to determine whether weight loss is from body fat or muscle mass.
ARTICLE BY KATHERINE JONES | PHOTOGRAPHY PROVIDED
Feeding Little Rock
arkansasfoodbank.org
Now in its 40th year, Arkansas Foodbank is the largest hunger relief organization in the state, serving 33 Arkansas counties. Since its founding, the Foodbank has distributed more than half a billion pounds of food.
salvationarmycaac.org
The Salvation Army opens its Downtown Little Rock dining room once daily for breakfast at 7 a.m. The program often provides more than 150 meals each day, serving more than 78,000 hot meals last year.
potluckfoodrescue.org
This unique organization rescues excess food from hundreds of local partners, including restaurants, businesses, hospitals, cafeterias, grocery stores, caterers and hotels and redistributes it to food pantries across Central Arkansas.
carelink.org
CareLink’s Meals on Wheels program delivers healthy meals Monday-Friday to seniors ages 60-plus who are homebound and unable to prepare meals. In Central Arkansas, the program delivered nearly half a million meals last year to seniors in need.
lrcompassioncenter.org
The Little Rock Compassion Center is an inner-city mission offering hope to those experiencing homelessness and hunger. Hot meals are served three times daily, 365 days a year, along with food pantry boxes and emergency groceries twice weekly.
THE YANOSICK FAMILY’S ORIGINAL SCOOPDOG IS A CENTRAL ARKANSAS TREASURE
Serving Nostalgia
For my four siblings and me, freshly-made frozen custard and steamed hot dogs smell like home. The Original ScoopDog — founded by our parents, Joe and Kim Yanosick — has been serving Central Arkansas nostalgia with a side of family tradition since 1999.
“We want people to get gourmet for under $15,” Joe says. “I want every customer to get the freshest custard in the world, right out of the machine, and a plump and juicy pure beef hot dog from the steamer.”
Pulling up to the drive-thru, customers are greeted by wooden menu signs painted by employees and family friends. Elvis memorabilia and vintage decor adorn the modest yet mighty building, which is surrounded by outdoor seating and an awning built by Joe himself. Booming 60s tunes add just the right touch.
The menu features dog-themed sundaes like the Good Ole Beagle, topped with roasted pecans, hot fudge and caramel, or the Golden Retriever, layered with homemade bread pudding and butterscotch.
Beyond the dog sundaes, customers can choose from dozens of concretes — chocolate or vanilla custard lightly blended with a topping, as well as shakes, malts, banana splits and even customizable cakes (available by preorder).
ARTICLE BY ANNA YANOSICK | PHOTOGRAPHY BY KATIE ADKINS PHOTOGRAPHY
The hot dogs are named after cities like Detroit, Atlanta and the iconic Chicago dog, with tomatoes, pickles and onions hand-cut daily by Kim.
Other concrete mix-ins, such as brownies, bread pudding, oatmeal cookie dough, sugar cookie dough and cheesecake, are also made from scratch by Kim and her children.
Each Yanosick kid grew up learning how to operate the register, take orders and make them.
“We’re a small family business, but everything you learn at that store can be taken to any other business,” Joe says.
Kim adds, “The best thing about owning our own business is our family. I’ve never been without you guys ever, and I’ve never been without Joe.”
LOVE AT FIRST BITE
Joe and Kim’s story began in 1987 at a Holiday Inn in Augusta, Georgia. Joe was the restaurant manager, and Kim, who was finishing beauty school, applied to work the morning buffet.
Joe muses, “I thought, ‘Oh my, she’s so good-looking, she’s not gonna show up.’”
But he ate those words. Kim says she was on time for every single shift.
After spending several shifts together, the two fell in love and married in 1990. They welcomed their first son two years later and relocated to Little Rock, where Joe was the general manager of the Riverfront Hilton and helped open a Benihana.
In 1999, Joe left hotel management and partnered with a high school friend from Fort Smith Southside to franchise several Shakey’s Frozen Custard locations.
“I wanted to work for myself, and I discovered frozen custard,” Joe says. “I thought, ‘This is the way.’”
Joe and Kim eventually chose to branch off and open The Original ScoopDog in 2009. The name originated from Joe’s stock market username, inspired by a time when he daytraded to help support the family. The iconic logo, featuring the family’s dog Baxter, was sketched by Joe’s best friend, Dave Wilson.
Today, after 35 years of marriage, Joe and Kim have carved a sweet path for my siblings and me to follow, sprinkled with invaluable lessons in running a business and providing authentic customer service.
For more information, visit thescoopdog.com.
SEARCHING FOR THE GREAT PUMPKIN
Motley’s Pumpkin Patch
Sept. 27-Nov. 2: Pick-your-own pumpkins, cow train ride, hay rides, flower fields, pig races, farm zoo, mega slide, kids’ corn maze and more.
motleyspumpkinpatch.com/index.html
The Pumpkin Patch at BoBrook Farms
Sept. 27-Oct. 31: Mazes, pig races, hayrides, food trucks, pick-your-own pumpkin, slides, farm animals and more. bobrookfarms.com/pumpkin-patch.html
Hicks Family Farms Corn Maze and Pumpkin Patch
Oct. 4-Nov. 1: Corn maze, hay rides, pony rides, farm animals, slides, swings, hay maze, games and more.
facebook.com/hicksfamilyfarms
Schaefers Pumpkin Patch
Sept. 20-Nov. 1: Hayrides, train rides, pony rides, large play area, animal barn, sand box, corn pit and more. schaeferspumpkinpatch.com
Roseberry Farms Pumpkin Patch
Sept. 27-Nov. 2: Pumpkins, hay rides, barrel rides, animals, concessions, super slides and more. roseberry-farms.com
Circle D Funny Farm Pumpkin Patch
Sept. 20-Nov. 2: Safari hayride, petting zoo, games, hay fort, playgrounds, barrel train, corn pit, corn cannon and more. circledfunnyfarm.com/pumpkin-patch
it
Maybe it's less about a magic number and more about discovering the magic in life.
Count on us for financial strategies that help support a life you love.
3701 Highway 5 N Ste 208 Bryant, AR 72022 501-847-1723
Now is the moment we’ve been waiting for. With new treatments emerging in the fight against Alzheimer’s and all other dementia, now is the time for hope. But not the time to stop.
Inspired by Everyday Surprises
Artist Donna Twyford’s Watercolor Pieces
Portray the Beauty in Nature and Happy, Tender Moments
After raising children and owning a business for many years, Donna Twyford began painting in 2013. And she’s been painting ever since.
Her “Pumpkin Patch,” featured on the cover, was inspired by an autumn visit to Family Farm in Malvern. “There are hundreds of pumpkins in all shapes, colors and varieties you may choose from to take home. I was particularly drawn to the strong light and shadow in this display of pumpkins and mums and snapped a quick photo before selecting a few for fall décor at my home,” she says.
“I enjoy looking for surprises in the everyday things I find in nature, in displays in a flea market or capturing the human spirit in a happy or tender moment,” Donna says, adding that she loves the versatility of watercolor. “I’ve barely begun to discover all that can be done with it. I continue exploring techniques and trying to determine just who I am as a watercolor artist.”
See more of Donna’s work at Art Group Gallery in Pleasant Ridge Town Center and visit donnatwyford.com
ARTICLE BY STEPHANIE HASBROUCK
PHOTOGRAPHY BY CONNOR NORTH
GOAD
PHOTOGRAPHY
ARTIST’S PALETTE | ARTS + CULTURE
“Return for Deposit”
“Pumpkin Patch”
Artist Donna Twyford
Stacked for Fall
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
Roast Beef with Horseradish Cream
Savory
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
INSTRUCTIONS
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
INSTRUCTIONS
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
INSTRUCTIONS
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
events
OCTOBER 2ND
Serve the Rock
Dickey Stephens Park | 5:00 PM
Serve the Rock is back for its 14th year in celebration of non-profit organizations. Learn more about Little Rock Regional Chamber’s non-profit members and enjoy backyard foods in the Battle of the Banks Backyard Grill Off. To register, visit littlerockchamber.com.
OCTOBER 3RD
Fiesta en SoMa
SoMa | 4:00 PM
Celebrate Latin American heritage at Fiesta en SoMa with live music, authentic food and cultural dances. For more information, visit somalittlerock.com/fiestaensoma
OCTOBER 4TH
Hillcrest Harvestfest
Hillcrest Neighborhood | 8:00 AM
HarvestFest in Hillcrest, one of Little Rock’s largest events, is celebrating its 31st year. This neighborhood festival attracts thousands nationwide for live music, the iconic dog show, a local beer garden and vendors. For tickets, visit simpletix.com
OCTOBER 9TH
The Legend of Sleepy Hollow
Arkansas Museum of Fine Arts | 7:00 PM
Witness Ballet Arkansas’ chilling adaptation of Washington Irving’s legendary story, Sleepy Hollow, with eerie visuals and haunting music. For tickets, visit onthestage.tickets.
OCTOBER 10TH – 19TH
Arkansas State Fair
Arkansas State Fairgrounds | 11:00 AM
Every year, the Arkansas State Fair brings more than 400,000 guests for exhilarating rides and good times. Join the 85th Arkansas State Fair, featuring live music, trendy food and a livestock show. For tickets, visit event.etix.com.
OCTOBER 11TH
31st Arkansas Black Hall of Fame Induction Ceremony and Show
Robinson Center | 7:30 PM
The Arkansas Black Hall of Fame hosts its 31st annual induction ceremony. Linda Pondexter Chesterfield; Honorable Marion A. Humphrey Sr.; Garbo & Archie Hearne, M.D.; Cleon Aurelius Flowers Sr., M.D.; Latriece Watkins; and Charlie Nelms, Ed.D., will be formally inducted into the Hall of Fame.
OCTOBER 12TH
Spooky Sprint
Burns Park | 8:00 AM
Join the annual Spooky Sprint 5k/10k & Half Marathon — a fun, Halloween-themed event that is perfect for the whole family. The event includes a shirt & custom medal, chip-timing with live results and awards, free photos and delicious treats waiting at the finish line. For more information, visit littlerock. com/events/spooky-sprint
OCTOBER 18TH
Mother Vine Market Fall Plant Sale
Mother Vine Market | 10:00 AM
Mother Vine Market will have its annual Fall Plant Sale. Multiple vendors will be onsite selling Arkansas native plants, an assortment of bedding varieties, display pots of marigolds, Thanksgiving cactus, heirloom pumpkins and more. Mother Vine Market is located at 17900B Lawson Road.
OCTOBER 18TH
Creep ‘N Crawl Half/5K & Lil’ Monsters Dash
Two Rivers Park | 12:00 PM
Join the Creep ‘N’ Crawl Half/5k & Lil’ Monsters Dash, a family-oriented race filled with Halloween festivities and fitness. USA Today Readers’ Choice Awards voted it as one of the top 10 best half-marathons in the country for 2024. To register, visit raceroster.com
CONTINUED >
OCTOBER 18TH & 25TH
Howl-O-Ween at the Zoo
Little Rock Zoo | 9:00 AM
Join Little Rock’s Howl-O-Ween Parties on the Plaza, filled with Halloween-themed rides, animal enrichment and costumes. Ride the “Scaredy-Cat” Carousel or Trick-or-Treat Train with family and friends. For tickets, visit littlerockzoo.com
OCTOBER 20TH – 26TH
Simmons Bank Championship
Pleasant Valley Country Club | 9:30 AM
The Simmons Bank Championship will play host to the top 54 players on the second stop of the PGA TOUR Champions Playoffs schedule with the top 36 progressing on to the Charles Schwab Cup Championship. For more information, visit simmonsbankchampionship.com
OCTOBER 30TH
Big Boo!seum Bash
Various Locations | 5:30 PM
Enjoy the Big Boo!seum Bash, a safe and accessible Halloween alternative for trick-or-treating. This free Little Rock tradition of more than 20 years features multiple designated locations for a scary fun time. For more information, visit littlerock.com/events/big-boo-seum-bash-2025. Want to
be featured?
Soyoon Ahn
“Glancing Blow” mixed media on canvas
Mark Blaney Paintings & Sculpture
“Up on the River” oil on canvas
Traditional Korean Flat Bottle Stoneware wood/soda fired, celadon glaze
Sharon Locke
Start Your Journey to a HEALTHIER YOU
At the Baptist Health Weight & Nutrition Center, we're all about taking an innovative and personal approach to your health. Our non-surgical weight loss program is designed with you in mind, so you get the support you need to achieve lasting results.
⊲ Expert Support: Our experienced team of Advanced Nurse Practitioners and Registered Dietitians is here to help you every step of the way on your wellness journey.
⊲ Custom Nutrition Plans: Forget about fad diets! Our program gives you a straightforward plan that's tailored to your unique metabolic needs, helping you achieve lasting results.
⊲ Healthy Living Made Simple: You'll learn to make tasty, nutritious choices, practice portion control, and build healthy habits with a mix of recommended products and easy-to-find foods.
Whether you're looking to lose weight, improve your health, or manage a chronic condition, our caring team is fully committed to helping you succeed. In some cases, we might suggest weight loss medications to boost your efforts.
To find out more, or schedule an appointment with the Baptist Health Weight & Nutrition Center, call (501) 202-2001
