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Food + Drink O C TO B E R 2 02 6

9849 LEE’S LANE

4 Bedrooms 3 Bathrooms 3 Car Garage

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Spacious 5,000 sqft Barn Nestled on 7+ acres

9849 Lee’s Lane MIssoula, MT 59808

406-240-7000

WWW.MISSOULAHOMES.COM

KC Hart

kchart@kw.com

INJURED IN MONTANA?

INJURED IN MONTANA? YOU DON’T HAVE TO FIGHT ALONE

PROTECT WHAT MATTERS Teen Driving Mistakes, That Cause Serious Crashes

RE R EP PR RE ES SE EN NT TI IN NG G T TH HE E P PE EO OP PL LE E A AG GA AI IN NS ST T T TH HE E P PO OW WE ER RF FU UL L

Getting a driver's license is an exciting milestone, but it also comes with tremendous responsibility. Many crashes involving teen drivers are preventable, and a few conversations at home can make all the difference. What's the biggest mistake teen drivers make? Distracted driving. Looking at a phone for just a few seconds can take a driver's eyes off the road long enough for a serious crash to occur. Why is speeding especially dangerous for teens? Higher speeds reduce reaction time and increase the severity of injuries in a collision. Experience comes with time, and speed leaves little room for mistakes. Can passengers increase the risk of a crash? Yes. Friends can unintentionally distract inexperienced drivers. Limiting passengers during the first months of driving can help teens stay focused. How important are seatbelts? Seatbelts remain one of the simplest and most effective ways to reduce the risk of serious injury or death in a crash, for every person in the vehicle.

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What role do parents play in safe driving? Parents set the example. Practicing together, setting clear expectations, and having regular conversations about safe driving habits can build confidence and good decision-making. What's the biggest lesson for new drivers? A driver's license is the beginning of learning, not the end. Safe driving comes from experience, patience, and good habits. Final Thought The goal isn't just helping teens earn a driver's license, it's helping them become safe, confident drivers for years to come. license—it's helping Disclaimer: This article is for informational purposes only and does not constitute legal advice. Always consult a licensed attorney regarding your specific situation.

LIFESTYLE LETTER

My favorite foodie. I don't know why but food and friends are just the perfect pairing. Whenever I think of my favorite food or drink (a self inflicted prompt for this letter), memories start piling up and suddenly—the one! I dedicate this letter to one of my dearest and oldest friends Nathan, who owns a restaurant in Asheville, North Carolina and visited our wonderful Missoula in April of this year. Naturally, we ate our way through his short but sweet visit and it was divine. Of course we had our fancy and fun night out—octopus, pasta, and wine at Florabella—but our friendship (and maybe his most insightful cooking) is wrapped up in the comfort of more nostalgic eating habits. For instance, when we were in high school together, the gallon challenge was a trend. Kids were drinking a gallon of milk, or trying to, within one hour. Nathan puked. I never tried it, but instead thought I could outsmart the system by adding sugar to the equation and tried eating an entire gallon of ice cream by myself while he chugged the milk. We both failed miserably. That memory popped up when I was chatting with him on the phone later this summer and I told him that I was reaching for an ice cream bar in the freezer (Häagen-Dazs!). "Wow, I haven't had one of those in forever," said Nathan, who was on his way to Whole Foods nearly 2,500 miles away from me. I discouraged his health food route and persuaded him to stop somewhere more lavish, more indulgent. Sometimes when you've had a rough day at work or a rough patch in life, or maybe when it's just been a hot day, you need the simple crack of chocolate over smooth ice cream to remind you of your youth. But the point being, food should make you smile, make you feel something. Something about it—the presentation, the taste, color, anything—should invite the feeling in that you were once cared for so deeply, and still are. Going out to eat reminds us that we are cared for and I think that's my favorite thing about being a foodie, and it might be my friend's favorite thing about being a chef. I just have a hunch. He did send me a photo of Snyder's mini pretzels, Raisinets, and of course, Häagen-Dazs mini bars later that day, if you're curious. Because all great chefs need brief side quests on the path to greatness. Here's to another year of taking care of others, friend. Missoula awaits your next visit. C H E L S E A LY N A G R O , E D I T O R @ M V L M AG A Z I N E

October 2026 PUBLISHER

Mike Tucker | MTucker@Citylifestyle.com P U B L I S H E R AS S I STAN T

Amanda Tucker | Amanda.Tucker@CityLifestyle.com E D I TO R

Chelsea Lyn Agro | Chelsea.Agro@CityLifestyle.com STAF F P H OTO G R AP H E R

Rick Szczechowski | RrSzczechowski@Gmail.com CONTRIBUTING WRITERS

Marko Capoferri, Jennifer Ferenstein, Emma Trotter

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Evan Deuvall LAYOUT DESIGNER Kelsey Ragain QUALITY CONTROL SPECIALIST Anna Minnick

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

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

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

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

10 Featured

16 26

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Place That Reaches Our Roots

Double K Bar takes downtown in a little more Western direction.

What's the Word on Worden's?

Familiarity and timelessness are key ingredients to this working downtown deli.

Lifestyle Letter

City Scene

Locally Sourced FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Seasonal Setups FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Events

A Wheeled Adventure for Eating Well

Nandini Kumar and Bryan Nickerson introduce authentic Indian food to Missoula.

On the Cover Double K Bar gets a new downtown look and welcomes a western feel, which perfectly suits their ranch-totable way of life and business. Read the story on page 10. Photography: Rick Szczechowski

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

Your Age = Your Discount! Come in on your birthday and enjoy a discount equal to your age! Turning 25–Get 25% off your entree Turning 50–Score 50% off Turning 100–Enjoy a FREE entree! It's our way of saying "Happy Birthday!"

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1-7: Lords of Dirt offered three days of sliding and riding for racers during the Western Montana Fair. Photography by Chelsea Lyn Agro

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI SSO UL AVA L L E Y

A Place That

Reaches Our Roots

DOUBLE K BAR TAKES DOWNTOWN IN A LITTLE MORE WESTERN DIRECTION ARTICLE BY EMMA TROTTER PHOTOGRAPHY BY RICK SZCZECHOWSKI Double K Ranch has the whole range covered: The original ranch in Darby with on-site meat shop, a deli and meat shop near Southgate Mall, a general store on Higgins, and—new over the summer—a restaurant and bar right next door. The business has grown fast since owner Dillon Kouf took over from his dad in 2019, and the new bar might just be the final addition to the herd. “The whole goal was how do we keep all our beef here,” Dillon said, noting the challenges of wholesale like cold-calling and constantly starting over with new chefs. “We raise the animals on the ranch, we process them in the meat shop, they go to the restaurants, and that’s it.” CONTINUED >

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

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI SSO UL AVA L L E Y

"THE GOAL IS TO SOON HAVE STEAK ON THE MENU AS A ROTATING SPECIAL, AND TO CONTINUE TO EDUCATE THE PUBLIC ABOUT WHAT RANCH TO TABLE REALLY MEANS." 12

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

In the process, Missoula gets an upscale Western bar, complete with a giant mounted bison, art by local legends like Larry Pirnie, custom furniture and lighting, and plenty of guns, boots, and hats. It poses a stark contrast to the deli’s white and modern look. And many pieces of decor have a connection to the ranch to boot. “The bison is just fun because it’s so massive,” Dillon said. “We actually processed it at the ranch and served here on the menu in our bison burger.” To the left as you walk in, the far wall has old timber, a mural, and a little frontier history to tell. “That is barn wood from the original homestead on the ranch that’s over 100 years old,” Dillon said. “I’ve always wanted to do something with it, give it a second life.” And the mural was part of the historic building, preserved during the renovation to put in the bar. “No one knows exactly how old that is but it’s definitely old,” Dillon said.

All this comes together into a space that’s as likely to attract tourists as it is to be a local hangout. “We built it wanting everyone to like it,” Dillon said. “We tried to have just enough Western in here that it’s a cool space but not like Western Disneyland.” Definitely not—Double K is a real working ranch, and Dillon emphasized that’s why ribeye can’t be on the menu every night. “Being a whole animal butcher, we can’t just order as many ribeyes as we need, we get what we get from the animal,” he said. The goal is to soon have steak on the menu as a rotating special, and to continue to educate the public about what ranch to table really means. “There is a lot of agriculture in the Bitterroot and in Missoula,” Dillon said. “They know what it takes—there’s a difference between us raising beef and going to the grocery store.”

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Locally Owned & Operated for Over 20 Years

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KC HART 406.240.7000 KCHART@KW.COM OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI SSO UL AVA L L E Y

What's the Word on Worden's?

Familiarity and timelessness are key ingredients to this working downtown deli ARTICLE BY JENNIFER FERENSTEIN | PHOTOGRAPHY BY RICK SZCZECHOWSKI

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

Worden’s Market and Deli is bustling. Outside, families sit at tables under the familiar blue awning enjoying freshly made sandwiches and salads. Inside, travelers and locals belly up to the deli counter to order hearty and comforting foods for an afternoon river float or weekend road trip. It’s also the last day of work for a long-time and much-loved employee so emotions are running high as people stop by to wish her well. Matt Muhsam, the owner, is everywhere. He is going a mile a minute tending to all the details: checking orders, greeting customers, talking with employees. “I thrive on it” he says as he hands off a tray of sandwiches to be wrapped in preparation for an evening concert at the KettleHouse Amphitheater. Born in Japan and raised in a Seattle suburb, Matt has always loved cooking. “My first small business was a pasta and sausage delivery service when I was 8 or 9 years old,” says Matt.” Adding with a laugh, he says, “The post office shut us down before we ever got off the ground for putting flyers in peoples’ mailboxes.” While the neighborhood grocery store has vanished from much of America, it is alive and well in Missoula. Worden’s market epitomizes both the familiar and innovative: stocked with staples such as eggs, milk, and sugar as well as delightful condiments, sauces, and specialty items to tempt and satisfy any foodie. Towards the back of the store, you’ll find a great selection of wine and beer. CONTINUED >

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As a business, Worden’s has been evolving for the entirety of its 143 years. Steeped in history, it is Missoula’s oldest continuously operating grocery store and one of the three oldest businesses (along with the Oxford Cafe and Stockman’s Bar). Established in 1883 by Tyler Worden, who had worked for the Missoula Mercantile in Stevensville, Worden’s moved to Missoula in 1891 and though Worden’s has changed hands and moved locations several times, it has always been an integral part of downtown. In 1981, Worden’s was purchased by Tim and Exie France and in 1987, it moved into its current location at 451 North Higgins. Matt worked in the hospitality industry for years, brewing beer while in college and later working as a cook and caterer in fine dining establishments. By the time he and his family moved to Missoula, he was ready for a change.

“When I was a small person, I fell in love with my corner market.” - Matt Muhsam, owner of Worden's Market

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

He was thinking about starting his own deli, but it was slow to come together, then at the Hellgate Venture Network’s monthly meet-up of entrepreneurs and community members, Matt was introduced to Tim France. Soon, they became friends and Matt started working at Worden’s. It wasn’t long before it became clear that Matt wanted to buy Worden’s and Tim and Exie France felt they had found the right match. It was a tough time, October of 2020 when Covid was upending businesses, but by working together they sealed the deal. Matt brims with ideas for ways to grow the business while staying true to its history, community, and employees who he values beyond measure. He’s thinking about adding a pick-up window where people can swing by for Korean fried rice (very good for late night imbibing). He’s added new items to the menu, CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI SSO UL AVA L L E Y

including savory popcorn and Musubi, a popular Hawaiian snack made with a slice of fried Spam on top of a block of seasoned rice, wrapped together with a strip of dry seaweed (nori). He’s also recently expanded: introducing Forage Market, a specialty grocery and snack shop located inside The Wren Hotel across from the Residence Inn (inside the old Merc) and the AC Hotel. Matt knows that it’s the familiarity and timelessness of Worden’s that makes it special. Whether you grew up in Missoula or are a traveler stopping in for the first time, Worden’s, as he puts it, “is sort of a Cheers thing” where you automatically feel welcomed. When asked if he’s surprised that he owns a neighborhood store in the heart of Missoula Matt says, with a smile, “When I was a small person, I fell in love with my corner market.” Maybe even then he knew that one day he would own one.

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

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ARTICLE BY MEL BOBAN

How To Stay Festive And Healthy? Sure Thing

S EASON A L SE T U P S | FO OD + BE VE RAGE

Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.

stuffed

PEPPERS

pumpkin

This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.

With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.

ghostly

FRUIT BOWL

spooky

CHARCUTERIE These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.

DIP

Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.

jack-o-lantern

VEGGIE TRAY The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI SSO UL AVA L L E Y

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A Wheeled Adventure for Eating Well

Nandini Kumar and Bryan Nickerson introduce authentic Indian food to Missoula

ARTICLE BY MARKO CAPOFERRI PHOTOGRAPHY BY RICK SZCZECHOWSKI

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

Himalayan Rockies is a new food truck on the scene in Missoula serving authentic Indian food using as many local and organic ingredients as possible. Founded in 2025 by Nandini Kumar and Bryan Nickerson, they have quickly found a receptive and growing customer base, first in the Flathead Valley, and more recently in the Missoula and Bitterroot Valleys. HOW DID YOU TWO MEET? Nandidi Kumar: We first met in Missoula at a music show at Free Cycles. Bryan was working there as a food and beverage coordinator and was pouring beer that day and I had just arrived in the US as a Grad Student at the University of Montana. We chatted over the night and Bryan told me that he was leaving the country to pursue music in Colombia. We went on a few hikes after that and bid goodbye promising to stay in touch. Bryan invited CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI SSO UL AVA L L E Y

me to his parent’s cabin before he left the country. It was both sad and beautiful to be with someone whom I could see being with for a long time and yet know that he was leaving. HOW DID YOU COME TO THE DECISION TO START HIMALAYAN ROCKIES? NK: Our long-distance relationship didn’t last very long as I visited Bryan in Colombia over the winter break and decided to move with him. Soon, we were married and living in a small cabaña in the north of the country. One of our friends, who was sick of the plain food available in the region, suggested we sell our Indian food to him and maybe other travelers in town. We started a little food delivery service and that is when we decided this is what we wanted to do. A year later, we had an opportunity to run a friend’s restaurant for a short duration. The restaurant gained popularity quickly which gave us confidence to go forward with the food truck upon our return to Montana. WAS THERE EVER A DISCUSSION ABOUT POSSIBLY HAVING A STORE FRONT? MIGHT THAT BE SOMETHING YOU CONSIDER IN THE FUTURE? NK: The short answer is we are not sure. We love the freedom our food truck life gives us.

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

Since I’m from India and visiting family is important to me, the idea of having a storefront always makes me nervous. As a young family, we are not ready for the upfront costs of having a brick and mortar. However, we are working on a wholesale license that would bring our food to people’s homes. WHAT’S SPECIAL ABOUT YOUR TRUCK? WHAT MIGHT YOU DO DIFFERENTLY THAT SETS YOU APART FROM OTHER, SIMILAR FOOD TRUCKS IN THE AREA? NK: We focus on the quality of food over quantity. Most of our food (over 80%) is organic. A lot of it is sourced locally. We work with farms and small businesses. We believe in something we read once: “put your money where your heart is.” If we can be truly a part of the local movement by supporting our friends instead of big corporations and bringing food that doesn’t hurt the body but actually nourishes it, we will have succeeded. FOR SOMEONE WHO MIGHT NOT BE FAMILIAR WITH WHAT YOU OFFER, WHAT WOULD YOU LIKE THEM TO KNOW? NK: A lot of people come back to us and say “your food doesn’t hurt my body.” We have experienced that those looking to eat well find us. And we do tell people that all our food is made from scratch and we use local and organic ingredients. Everything in the food could be found in an Indian kitchen 100 years ago.

“We focus on the quality of food over quantity. Most of our food (over 80%) is organic. A lot of it is sourced locally.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI SSO UL AVA L L E Y

Experienced, Objective Financial Advice and Management – Tailored Just for You

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN

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.

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:

• 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.

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

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 dairy-free 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! Website: alyssalavy.com Instagram: @alyssalavyrd

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MI SSO UL AVA L L E Y

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 3 RD

Germanfest Caras Park | 12:00 PM The annual Germanfest celebration is back, featuring all our favorites from live music to beer, brats, pretzels, ice cream, and games for the whole gamily. Engage in a stein holding competition and so much more. Head to Caras Park at 12 p.m. on Saturday, October 3. O C TOBE R 4 T H

Walk to End Alzheimer's Fort Missoula Regional Park Meadowlark Pavilion 3499 South Avenue West | 10:00 AM Join the Missoula community in our fight against Alzheimer's. This event is dedicated to raising awareness and funds for Alzheimer's care, support, and research so we can put a stop to the disease. Participants of all ages are welcomed to walk in honor of a loved one affected by Alzheimer's or other forms of dementia. Register today to make a difference at Act.Alz.org. O C TOBE R 1 6T H

Montana Natural History Center Fall Banquet & Auction University Center Ballroom 32 Campus Drive | 5:00 PM The Montana Natural History Center offers a nature-filled fun evening at their Fall Banquet and Auction on October 16 at the University Center Ballroom. There will be food, drinks and a large silent auction to support MNHC's science and nature educational programming for our Missoula community and to support the MNHC's mission of connecting people of all ages to nature. O C TOBE R 2 8T H

Beer Run Bayern Brewing 1507 Montana Street | 6:00 PM This monthly beer run is a casual fun run/walk which is open to all runners and all abilities. Each month a three or five mile route is offered at a different brewery location on the last Wednesday of the month. Gear up for a social gathering with libations and food. O C TOBE R 3 0 T H

The Missoula Children's Theatre Production of Disney's Newsies Jr. Missoula Children's Theatre | 7:00 PM Based on the Disney film written by Bob Tzudiker and Noni White, Newsies Jr. is the story of when the powerful newspaper publishers raise prices at the newsboys' expense, orphaned dreamer Jack Kelly rallies the "newsies" from across New York City to "Seize the Day," form a union, and strike. Based on true events! O C TOBE R 3 0 T H

Hands-On Science: Spooky Science spectrUM Discovery Area | 2:00 PM Spooky science is a festive take on the spectrUM drop-in guided science activities in the museum from 2 to 6 p.m. This event is free and open for visitors of all ages. Located on the 2nd floor of the Missoula Public Library.

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1110 South Avenue West