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LIFESTYLE LETTER
Cheers to the Foodies!
October 2026 PUBLISHER
Stephanie Hasbrouck stephanie.hasbrouck@citylifestyle.com E D I TO R I AL C O O R D I N ATO R
Anna Yanosick | anna.yanosick@citylifestyle.com
Famed chef Marcus Samuelsson said, “Food, to me, is all about community, family and connection. It’s a way of sharing love.” I couldn’t agree more. Food tends to bring people together. Whether we’re enjoying a meal at the table, gathering at the kitchen counter or savoring a slice of pie with a friend, some of our best conversations and traditions center around food. Food is connection, and that sentiment fills the pages of our October Foodie Issue. Thank you to the brilliant Holly Tilley for lending her delicious Mile High Pies to our cover. Holly’s painting is a colorful, heartfelt tribute to the legendary pies of the Shangri-La Café, a Lake Ouachita institution that has been serving generations of families for 70 years. Inside, we share the story of this beloved destination, where the food and the setting are comforting, and the kindness of the owners has kept customers coming back year after year. We also visit Eggshells Kitchen Co., where shopping is an experience in itself. From clever kitchen gadgets and beautiful wares to locally sourced ingredients and hands-on cooking classes, Rick and Michelle Rogers have created the kind of place that makes you want to spend more time in the kitchen. At Fennel & Fire, we explore Tay Stratton’s teas and spice blends that are artfully composed, with complex flavors that invite you to slow down and savor them. And Wildwood Park for the Arts gives us another reason to gather around the table with its upcoming annual Toast & Taste celebration. Lastly, we head downtown to the new Library Square bookstore, where our “Food for Thought” feature celebrates a different kind of indulgence: getting lost in a really good book. Let’s face it. A meal is rarely only about what’s on the plate. It’s about the people who created it, the places we gather and the experiences we enjoy in the process. This fall, I hope you try a new recipe, revisit a comforting spot, settle in with a good book and a nice cup of tea and savor every single moment. Happy October, friends! STEPHANIE HASBROUCK, PUBLISHER @ L I T T L E R O C KC I T Y L I F E S T Y L E
P U B L I CAT I O N D I R E C TO R
Katie Giddens | katie.giddens@citylifestyle.com P U B L I CAT I O N M AN AG E R
Valerie Merrick | valerie.merrick@citylifestyle.com CONTRIBUTING WRITERS
Anna Yanosick, Stephanie Hasbrouck, Alyssa Lavy C O N T R I B U T I N G P H OTO G R AP H E R S
Adeline Merrick: Merrick Multimedia, Shelbi Eason
Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Matthew Endersbe LAYOUT DESIGNER Adam Finley QUALITY CONTROL SPECIALIST Hannah Leimkuhler
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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K
18 Featured
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22 26
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Print Prestige Meets Digital Power.
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WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?
Departments
Eggshells Kitchen Co.
Rick and Michelle Rogers Serve up Tools, Tastes and Community
A Slice of Paradise
Famous Pies Are Only a Piece of the Story at Shangri-La Café
Fennel & Fire
From Loose-Leaf Teas to Artisan Spices, Tay Stratton Is Blending Magic into Everyday Meals
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Lifestyle Letter
8
City Scene
10
Business Monthly
14
Giving Back LIFE + CULTURE
18
Chef ’s Selection SHOPPING
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Must See FOOD + BEVERAGE
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Culinary Creations LIFE + CULTURE
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How To FOOD + BEVERAGE
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Events
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Local Limelight ARTS + CULTURE
On the Cover Artist Holly Tilley’s Mile High Pies is one of many paintings inspired by the Shangri-La Café’s famous desserts. View more of Holly’s works at Art Group Gallery or visit artgrouparkansas.com. Cover Art: Holly Tilley
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OCTOBER 2026
city scene WHERE NEIGHBORS CAN SEE AND BE SEEN
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HAILEY FARIA PHOTOGRAPHY
HAILEY FARIA PHOTOGRAPHY
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1: Thousands of guests recently visited The Promenade at Chenal for the Hello Kitty Café Truck. 2 – 3: Art Group Gallery presented Close Encounters: From Details to Dreamscapes, spotlighting the art and artistic process of Shelley Gentry. 4 – 5: Round Up Vintage celebrated its first birthday. 6 – 7: Owner of Conserva Irrigation Mark Zitzer volunteers some of his spare time painting fire hydrants as Dalmatians in his hometown of Maumelle, fundraising for Maumelle Friends of the Animals.
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C I T Y SC E N E
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B USIN E SS M ON T H LY
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
Baptist Health Earns Recognition on Newsweek’s America’s Greatest Workplaces Lists Baptist Health recently announced that it has been named one of America’s Greatest Workplaces in Arkansas 2026 and one of America’s Greatest Workplaces in Health Care 2026 by Newsweek and Plant-A Insights Group. These recognitions honor organizations that are successfully building people-first workplaces in today’s evolving business environment. “Being recognized as a quality workplace is a testament to our team’s shared commitment to compassion, respect and excellence,” says Cathy Dickinson, chief human resources officer at Baptist Health.
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ASO Opus Ball Returns Nov. 7 Now in its 42nd year, the Arkansas Symphony Orchestra’s Opus Ball raises vital funds for statewide music education programs reaching thousands of students annually. From the ASO String Academy and Youth Ensembles to the beloved Bucket Band and Children’s Concert, these initiatives bring hands-on musical experiences to children across Arkansas — many in underserved communities where access to the arts is limited. Attend and help the music play on. Learn more at ArkansasSymphony.org.
Local Lime Restaurant Opens New Flagship Location Local Lime officially opened its new flagship location at The Promenade at Chenal on Aug. 12, welcoming guests to a beautiful new 8,000+ square-foot restaurant. The Little Rock community responded with incredible support, drawing large crowds throughout opening weekend and beyond. Stop by and enjoy Local Lime’s fresh flavors and experience its stunning new home at The Promenade at Chenal.
Scan to read more CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L I T T L E R O C K
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business monthly CONTINUED
Protect Your Irrigation System Before Winter Arrives Protect your irrigation system before winter weather arrives. Conserva Irrigation of Little Rock’s certified technicians will winterize your system by shutting off the water supply, draining the system, protecting the backflow device and inspecting for potential repairs. You’ll receive expert recommendations, answers to your questions and the peace of mind that comes with Conserva’s No Freeze Damage Guarantee. Schedule your winterization now to help prevent costly freeze damage and keep your system ready for spring. Visit conservairrigation.com/little-rock.
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We’re Here for a White Christmas 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.
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B USIN E SS M ON T H LY
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Project SEARCH Applications Now Open Project SEARCH Arkansas: ACCESS Initiative is a nine-month internship program for young adults with disabilities (ages 18-35). Interns complete three rotations at a local business site, with the goal of gaining necessary skills to obtain competitive employment. Applications for the 2027-2028 program year are now open through Dec. 1. Program sites are available in Little Rock, Hot Springs, Pine Bluff, Jonesboro, Fort Smith and Springdale. To learn more or apply, visit projectsearcharkansas.org.
Appointments are Filling Fast, Schedule Now! Expert Chimney Care & Dryer Vent Cleaning Ye Olde Chimney Sweepe offers complete professional chimney services and dryer vent cleaning. Call us today at 501.327.0618 or visit ARchimney.com to schedule your expert maintenance and keep your home safe.
LEGO Store Grand Opening Inspires Creativity at The Promenade at Chenal The new LEGO Store officially opened at The Promenade at Chenal on Aug. 14, with a three-day grand opening celebration. Families, collectors and LEGO fans of all ages came out to explore Arkansas’ newest LEGO destination, enjoying a weekend filled with creativity, imagination and fun. The LEGO Store is an exciting addition to The Promenade at Chenal, offering endless opportunities to build, create and be inspired. For more news, events and store openings, visit tanger.com/chenal.
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ARTICLE BY ANNA YANOSICK | PHOTOGRAPHY BY SHELBI EASON, CONTRIBUTED
TOAST & TA S T E “THE PARK ITSELF IS A BEAUTIFUL BACKDROP FOR PATRONS TO MAKE IT AN EVENING TO REMEMBER, AND BEST OF ALL, IT’S AN OPPORTUNITY FOR US TO CONNECT WITH OTHERS AND FOR OTHERS TO CONNECT TO WILDWOOD.”
Good food, good wine and good times for a good cause. That is what Toast & Taste, an enchanting and charitable evening hosted by Wildwood Park for the Arts, entails. Time well spent at this annual autumn fundraiser directly supports Wildwood’s programs in arts education, theater performances and nature conservation. Every year, Toast & Taste brings West Little Rock together to mix and mingle with at least 60 different wine and whiskey tastings, live music and more than a dozen local restaurants — all while getting to gaze at the work of an Arkansas artist. CONTINUED >
AN AUTUMN TRADITION BRINGS COMMUNITY TOGETHER WHILE GIVING BACK TO WILDWOOD PARK FOR THE ARTS 14
G IV IN G BAC K | L I FE + C ULT U RE
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“The park itself is a beautiful backdrop for patrons to make it an evening to remember, and best of all, it’s an opportunity for us to connect with others and for others to connect to Wildwood,” says executive director Bevan Keating. Established in 1991, Wildwood Park welcomes visitors year-round to relish the lush beauty of its botanical gardens. Guests can wander through the serene Asian Woodland Garden, witness the beauty of Swan Lake and Daffodil Plaza and stroll the 10-acre Richard C. Butler Arboretum. Beyond the stunning landscape, the park also features a large 625-seat performing arts center for live theatre productions. “We often say there’s always something happening at Wildwood Park for the Arts, and we hope that fundraisers like Toast & Taste can help us continue our mission, which is to enrich the lives of Arkansans by creating community through nature and the arts,” says Christina Muñoz, a ballerina, singer and the park’s director of communication. This year’s Toast & Taste on Nov. 6 will debut a brandnew silent auction alongside the return of 3D sculpture artist Tracy Rivers. Guests will savor a rich culinary lineup of local, beloved eateries from last year, like YaYa’s, Blue Ember, Sullivan’s Steakhouse and Chuy’s, plus newcomers Shawarma, Raiz Eatery and Mizuki Sushi. Set to the smooth jazz sounds of Pat Wallis and Rex Bell, it’s the perfect night for dining and dancing. For an enhanced experience, VIP tickets unlock early entry and exclusive access to the outdoor pavilion, which provides private catering by Cache Restaurant and live entertainment. Clinking glasses and full plates, under the stars, surrounded by community and art. Wildwood’s Toast & Taste is a snapshot of what makes Arkansas the Natural State: a never-ending supply of genuine beauty and talent. For tickets, visit wildwoodpark.org.
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G IV IN G BAC K | L I FE + C ULT U RE
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KITCHEN CO.
EGGSHELLS
RICK AND MICHELLE ROGERS SERVE U P TO O L S , TA S T E S A N D C O M M U N I T Y
ARTICLE BY ANNA YANOSICK | PHOTOGRAPHY BY ADELINE MERRICK: MERRICK MULTIMEDIA
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C HE F ’S SE LE CT ION | SH OPPIN G
“WE DO A LOT OF PRODUCT RESEARCH, AND EVERYTHING WE HAVE IS RESTAURANT QUALITY AND SOMETHING THAT WILL LAST A LONG TIME.”
With 18 years of history and now two new owners, the mission of Eggshells Kitchen Co. in The Heights boils down to one goal: uplifting home chefs. Among the seemingly endless shelves, food enthusiasts and cooks alike can find any gadget or artisanal good. They might even discover their next favorite recipe during an in-store cooking class and tasting. When husband and wife Rick and Michelle Rogers took over ownership of Eggshells in 2025, they added more Arkansas-made products, more top-of-the-line cookware and more local chefs. “What we enjoy most about owning the store is meeting fellow cooking enthusiasts and providing them with high-quality cooking tools and cookware to enhance their home cooking experience,” Michelle says. Rick and Michelle have known each other since they were 17. After going their separate ways as high school sweethearts, Rick went on a handful of culinary adventures, like his food truck Rick’s Beignets, and Michelle became an attorney. Eventually, their love rekindled and now radiates throughout their iconic store. CONTINUED >
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“YOU GET A SENSE OF COMMUNITY WHEN YOU COME HERE BECAUSE YOU DON’T KNOW WHO YOU’RE GOING TO BE SITTING NEXT TO, BUT IT’S A GREAT WAY TO MEET PEOPLE WHO HAVE SIMILAR INTERESTS.”
Stepping inside, customers are immediately entranced by the vibrant display of ever-increasing inventory, which includes brands like Lambrecht’s from Heber Springs, Zelli Pasta from Springdale and Pink House Alchemy from Fayetteville. “We love when someone comes in looking for a special gift, and we are able to craft a special gift basket full of Arkansas products,” Michelle says. Besides giving local creators a space to build their presence, the specialty kitchen store contributes to the Little Rock community in other ways, including gift registries, private cooking classes, knife sharpening and free gift wrapping. Rick and Michelle also take pride in supplying premier cooking products, such as Wüsthof and Shun knives, Ankarsrum mixers and Made In cookware. “We try to carry the best in class products,” Rick says. “We do a lot of product research, and everything we have is restaurant quality and something that will last a long time.” Eggshells hosts more than a dozen monthly beginner-friendly cooking classes in-store, inviting local chefs to demonstrate a specific recipe for guests to try. Rick and Michelle also instruct;
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C HE F ’S SE LE CT ION | SH OPPIN G
Rick specializes in Latin American and Cajun food, and Michelle teaches baking classes. “You get a sense of community when you come here because you don’t know who you’re going to be sitting next to, but it’s a great way to meet people who have similar interests — people who like food or cooking or both,” Rick says. The recipes are diverse and delicious, from Turkish baklava and chicken shawarma to gourmet mac and cheese and pasta from scratch. Classes cover a range of cuisines, such as preparing Filipino street food or cooking with Korean kimchi – but that barely scratches the surface. “The best feedback is they keep coming back, and they bring friends,” Rick says. Michelle adds, “Or they say, ‘That’s the best shrimp and grits I’ve ever had. I’ve eaten shrimp and grits all over the states, and those are the best.’” Day in and day out, local chefs and at-home cooks return to Eggshells for a taste of what makes the Little Rock food community special. “Everybody plays a part in Eggshells,” Michelle says. For more information, visit eggshellskitchencompany.com.
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ARTICLE BY STEPHANIE HASBROUCK | ART BY HOLLY TILLEY
A SLICE OF PARADISE
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M UST SE E | FO O D + BEVERAGE
F A M O U S P I E S A R E O N LY A P I E C E O F T H E S T O R Y AT SH A N G RI - L A C A FÉ, W H ERE 70 Y E A RS O F TR A D ITI O N H AV E I N S P I R E D G E N E R AT I O N S O F L O YA L C U S T O M E R S
For 70 years the Shangri-La Café has been serving up comfort food, made-from-scratch pies and even a hefty serving of artistic inspiration. Other than the décor, not much at the café has changed in seven decades, and that’s just the way customers like it. “We have homemade lunch specials every day. They are the same exact specials that we have had for 70 years. We can’t change; people get mad at us if we do,” co-owner Phillip Carr says with a laugh. Phillip’s parents, Austin and Varine Carr, bought the Shangri-La Resort from its original owners in 1979. “Both my brothers and I have grown up there. It’s home,” he says. “My parents did a wonderful job in creating a place that is just down home and great fun. When our customers come, I think they have that feeling of family.” Artist Holly Tilley is one of those devoted customers. When she’s not indulging in a slice of the café’s famous pie, she’s painting it. “I’ve been painting the pies and the restaurant since 2022,” Holly says. One of her paintings is even titled Forked in honor of
the Shangri-La’s policy for reserving a slice in advance. “If you’re a frequent flyer to the Shangri-La, you know to call ahead and ‘fork’ your pie to ensure you get the one you want. My personal favorite is the coconut – great meringue and sprinkles of browned coconut on top. So yummy.” Another favorite of Holly’s is the strawberry pie, which was just introduced this summer and is sure to be the subject of a future painting. “I’m inspired by the pies. They make for a fun subject – intricate and colorful,” she says. In addition to the food, customers are inspired by the ShangriLa’s tranquil setting. The café is part of the Shangri-La Resort, nestled in the heart of the Ouachita Mountains overlooking Lake Ouachita. The resort, about 90 miles from Little Rock, offers cozy lakeside cabins for the perfect weekend getaway or longer retreats. “The view is definitely top-notch,” Phillip says. “People love to come and have breakfast and watch the sun rise. It’s peaceful.” CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L I T T L E R O C K
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“MY PARENTS DID A WONDERFUL JOB IN CREATING A PLACE THAT IS JUST DOWN HOME AND GREAT FUN. WHEN OUR CUSTOMERS COME, I THINK THEY HAVE THAT FEELING OF FAMILY.”
Phillip says others enjoy extended stays at the resort and have become like family. “We have a group that comes from Shreveport, La. They have been coming for 45 years. Second and third generations. They have a countdown started to when they come back each year. We know what kind of pie they like; we know what rooms each family
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M UST SE E | FO O D + BEVERAGE
likes to stay in; we know the menu items they like best. They love it,” he says. “We pamper each and every one.” The Shreveport guests are not the only ones who have been coming for decades. “We have a customer, Sam Smith, who started coming to Shangri-La in 1957. He is now 96. He and his wife first started coming, and then, over the years, his family grew, and they all continued to come,” Phillip says. “Sam liked one particular cabin. Also, he wanted some things changed in it. So, we did the things he wanted. He would come for two months in the spring and two months in the fall. We had to build a small room to store the items he wanted in the cabin. Each time he would come down, we set the cabin up the way he liked it and then took it all down and stored it till he came again. We did that for him for 60 years. Countless others have gotten the same care.” The dictionary defines Shangri-La as “a remote idyllic hideaway,” and for generations, the Carr family has made theirs exactly that. A place where the pies are iconic, the view is spectacular and the customers return year after year. For more information or to book a stay, visit shangrilaresortar.net.
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FENNEL & FIRE ARTICLE BY ANNA YANOSICK PHOTOGRAPHY BY ADELINE MERRICK: MERRICK MULTIMEDIA
FROM LOOSE-LEAF TEAS TO ARTISAN SPICES, TAY STRATTON IS BLENDING MAGIC INTO EVERYDAY MEALS
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C ULIN A RY C R E AT ION S | LIF E + CU LT U RE
“I wanted to create spices and teas that make it easy to bring wonderful flavor and a little sense of occasion into everyday life.” After infusing extra thoughtfulness with a touch of culinary artistry, Tay Stratton found the formula for her very own spice and tea company, Fennel & Fire. For more than a decade, she has given at-home chefs across the country the chance to start their day off with organic, rich loose-leaf tea and end it with a meal elevated by artisan spice blends. “I wanted to create spices and teas that make it easy to bring wonderful flavor and a little sense of occasion into everyday life,” she says. Tay, who grew up on a farm in the Delta, carries an everlasting appreciation for plants and their culinary uses. “I’ve always loved hosting dinner parties and experimenting with flavors to create something special for friends and family,” she says. In 2015, Tay cooked up the concept for Fennel & Fire after deciding she wanted to share her homemade
blends with more than just a few people. At the end of every dinner party, Tay’s guests always had the same burning question: “What spice mix did you use?” Now, she’s the one asking the questions. How will this blend make everyday cooking easier? Does it use the highest quality ingredients? Is it better than anything like it? If the answer isn’t yes to all three, Tay keeps experimenting. This degree of dedication and attentiveness guarantees Fennel & Fire will ignite every last taste bud. After the spices and teas are developed at the main storefront and crafting house, they make their way to farmers’ markets, festivals, tastings and the online shop. “Some of my favorite relationships have come from standing beside other small businesses and farmers at markets week after week. You begin by sharing a tent or a Saturday morning, and somewhere along the way you become part of each other’s lives,” she says. Instead of a cup of joe in the morning, Tay brews Daybreak, a black tea uniting sweet peaches with golden calendula petals. For dinner, she regularly reaches for Veggie Heaven, Pasta Toss or Black Garlic Salt. Her Passport to Flavor Collection also can add a dash of a different culture to any meal — like Athena’s Garden, which melds rosemary and peppercorns for a bright Mediterranean tang. The end of supper calls for a warm cup of Winter Chai. “Our goal is to inspire you to find your own rhythm in the kitchen,” she says. “Open the pantry, let the blends inspire you and turn what you already have into something delicious.” For more information or to place an order, visit fennelandfire.com. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L I T T L E R O C K
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THE PROCESS BEHIND CREATING A SPICE OR TEA BLEND IT STARTS WITH AN IDEA
Every blend begins with an inspiration — a favorite dish, a place, a season or simply a flavor Tay wants to bring to life. From there, she decides what she wants the finished blend to feel and taste like.
BUILDING THE FLAVOR
Next, she begins pairing spices, herbs, teas or botanicals that can create that flavor naturally. Each ingredient has a purpose, whether it adds warmth, brightness, depth, aroma or balance.
BLEND, TASTE & ADJUST
Then comes the experimenting: small test batches are blended, tasted and adjusted again and again. Sometimes the smallest change can completely transform the finished cup or dish.
PUT IT TO THE TEST
A spice blend has to work in a real kitchen, and a tea has to taste wonderful cup after cup. Tay tests her blends as her customers would use them, making sure they’re flavorful, approachable and easy to enjoy.
FIRST BATCH
Only when a blend tastes just right does it become part of Fennel & Fire. Then it’s blended in small batches, packaged and ready to help make an everyday meal or cup of tea feel a little more special.
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C ULIN A RY C R E AT ION S | LIF E + CU LT U RE
sarahbusseyphoto.com | Vsarahbusseyphoto
501-993-4116
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Sewer Line Repair Drain Installation & Repair Fixture Installation
(501) 204-8235 2300 S Pine St. Cabot, AR 11815 Maumelle Blvd, North Little Rock, AR
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A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT
maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT
maple pumpkin granola
(Yields approximately 4.5 cups or 18 – ¼ C servings)
ingredients: • • • •
• • • • • • • •
2 ½ C rolled oats 1 C pumpkin seeds, hulled ½ C unsalted walnuts, chopped 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) 1 Tbsp water 2 Tbsp avocado oil or vegetable oil ½ C pure maple syrup, divided into 2- ¼ C servings 2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray
pumpkin yogurt
(Yields approximately 1 C yogurt)
ingredients: • • • • •
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H OW TO | FO O D + BEVERAGE
¾ C plain Greek yogurt of choice ¼ C canned pumpkin puree ¼ tsp cinnamon ¼ tsp pure vanilla extract 1 ½ tsp honey
granola directions:
1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.
yogurt
directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed.
Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairyfree and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd
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OCTOBER 2026
events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S
O C TOBE R 1 ST
Opening Reception of Matt McLeod’s Unexpected Perspective Art Group Gallery | 5:00 PM Art Group Gallery presents Unexpected Perspective featuring the art of Matt McLeod with an opening reception 5-8 p.m. Thursday, Oct. 1. The show will be on display through the month of October. O C TOBE R 2 N D
The Promenade Goes Pink The Promenade at Chenal | Noon On Oct. 2, The Promenade at Chenal will Go Pink, featuring pink décor throughout the center to raise awareness for breast cancer and the search for a cure. Visit The Promenade from noon to 2 p.m. near Urban Outfitters to register for the Stride for a Cure 5K Walk/Run on Oct. 3, enjoy giveaways and learn how to support the Breast Cancer Research Foundation (BCRF). O C TOBE R 3 RD
Boswell Mourot Hosts Opening Reception for Fig Boswell Mourot Fine Art | 6:00 PM Boswell Mourot presents Fig, the figurative art of Ray Allen Parker and Jason McCann with an opening reception 6-9 p.m. Saturday, Oct. 3. The show will be on display through Oct. 24. O C TOBE R 7 T H
The Tuscan Table with Zara Abbasi Eggshells Kitchen Co. | 6:00 PM Join Eggshells on Wednesday, Oct. 7, from 6–8 p.m. for an unforgettable cooking class with Chef Zara Abbasi. Enjoy a delicious Tuscan-inspired feast as you learn to prepare chicken thighs with lemon-caper brown butter sauce, basil Parmesan polenta and a classic affogato for dessert. To reserve your spot, visit eggshellskitchencompany.com.
“Wonder Seeker”
Works by Eleanor Dickinson Nov. 6 through Nov 28
OPENING RECEPTION Friday Nov. 6 from 6 to 9 pm.
1501 S. Main Street, Suite H, Little Rock, AR 501.454.6969 | www.boswellmourot.com
Tues-Fri 11 a.m.-5 p.m., Sat 11 a.m.-3 p.m. and by appointment
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EVE N TS
Want to be featured? G E T I N T O U C H AT C I T Y L I F E S T Y L E . C O M / L I T T L E R O C K
OC TOBE R 2 3 RD
Arkansas Charity Clays Arkansas Game & Fish Commission Shooting Sports Complex This clay shooting tournament includes lunch, an auction, various activities and prizes. Awards will be presented to the first, second and third-place teams and individuals with the highest scores. For more information, visit baptisthealthfoundation.org/ events/arkansas-charity-clays/. OC TOBE R 3 1 ST
Fall Market Spookfest Promenade at Chenal | 11:00 AM Enjoy a free pumpkin giveaway (while supplies last), a petting zoo, local vendors, fall treats and festive photo opportunities. Costumed kids will receive a free gift while supplies last. The Promenade also is partnering with Goodness Village in support of families traveling to Little Rock for medical care. Enjoy a fun-filled fall celebration and visit tanger.com/chenal for details.
Creative Support for Creative People Studio A provides creative services to artists and small creative businesses who are launching or evolving their careers. Through personalized mentoring, brand development, website and social media support, photography, and content creation, Studio A helps clients clarify their goals, strengthen their artistic identity, and grow their audience.
If you're looking for a creative partner or fresh perspective, let’s connect.
studioacreativeservices.com
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Community Embraces New Library Square Books
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LOCA L LIM E LIGH T | ARTS + CU LT U RE
ARTICLE BY ANNA YANOSICK | PHOTOGRAPHY BY
CENTRAL ARKANSAS LIBRARY SYSTEM, CONTRIBUTED
Food for Thought
Hungry for knowledge? Library Square Books, the Central Arkansas Library System’s bookstore, reopened after two years and is ready to satisfy every literary craving. “Whether you want a large meal you can slowly savor or a quick, tasty bite, the right book is out there waiting for you — hopefully at Library Square Books,” says manager Jessica Scott. Time and again, research has proven that reading feeds the brain by strengthening vocabulary, empathy and attention span. It even relieves the nervous system as the heart rate slows and muscle tension melts away. The catch is that finding affordable reading material isn’t always easy. However, Library Square Books happens to have all genres, from sci-fi novels to cookbooks, starting at just $2. “Reading nourishes your mind, heart and soul. Books help you better understand yourself and the world around you. They open your mind to new viewpoints and possibilities.”
The majority of the books come from compassionate community donations, and the rest are CALS books that have been weeded from the collection. The community also came together to build the bookstore’s shelves. Gonzalo Hernandez Jr., director of facilities and operations, worked with patrons Walter May and Samuel Ledbetter, as well as Justin McGoldrick and his father Sr. Hernandez, to craft sturdy, beautiful oak shelves. Besides bargain books, Library Square Books also stocks gifts — candles, journals, earrings, craft kits and more — handcrafted by independent creators both in-state and across the country. The proceeds help support the library system’s anti-hunger campaign, Be Mighty, and reading programs like the Six Bridges Book Festival and Summer@CALS. “I can’t wait for people to see what we have planned for the future of Library Square Books,” Jessica says. “We’re very proud to provide a welcoming space to find used books at affordable prices in downtown Little Rock.”
Your circle is your lifeline—your sisters, your mom, your coworkers, your BFFs. The ones who show up, cheer you on, and help carry the load. This is your reminder to take care of each other. Breast cancer screenings save lives, especially when caught early. So Circle Up. Schedule your mammogram, and remind the important women in your life to schedule theirs. You’re there for them. Baptist Health is here for you, for life.
To schedule your mammogram, call (501) 202-1922 or visit BaptistHealthMammo.com
Inspiring the Next Generation of Musicians OPUS BALL OPUS BALL XLII XLII
An evening in support of the Arkansas Symphony Orchestra’s youth music education programs. Tickets available at onecau.se/opusxlii
Allison Pickell
Executive Broker | REALTOR®
501.920.2392 | apickell@cbrpm.com allisonpickellrealtor.com | cbrpm.com