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FEED THE SOUL:

The FOOD + DRINK Issue O C TO B E R 2 02 6

LIVE WELL

Where Your Best Days Begin

45850 PRIVATE SHORE, CHESTERFIELD

Your dream home isn’t just about the house. It’s about what happens inside it. Gathering around a beautiful kitchen island. Pouring another glass while friends settle in. Making room for family, celebrations and everyday moments worth savoring. If you’re dreaming of a home that gives you more space to live, gather and entertain, Kristie can help you find it. With 14 years of experience and a deep knowledge of our community and surrounding areas, she’s ready to help you make your next move the right one.

LET’S TALK

Kristie Lohmann, REALTOR® Associate O: (586) 799-8000 C: (248) 568-3602 KLOHMANN.SOLDBYFIRST.COM

LIFESTYLE LETTER

Feed the Soul

October 2026 PUBLISHER

Kimberly Janowicz | kimberly.janowicz@citylifestyle.com

Dear Neighbors, What feeds you? It’s a simple question, but this time of year, I find myself thinking about the many ways we nourish ourselves. Certainly, there’s the food— the meals we prepare, the recipes we share, the little treats we look forward to and the people we invite to our tables. But some of the things that feed us have nothing to do with what’s on our plates. That idea became the thread running through our October FOOD + DRINK issue: Feed the Soul. We begin with six delicious stories that celebrate food in all its delightful forms, from a beautiful morning parfait to our whimsical cover creation: Chocolate Panna Cotta with Cookie Crumb “Dirt” and a Meringue Ghost Family. It’s almost too cute to eat. Almost! Then we travel back to 1899, when Edward Lefevre opened his grocery store on Cass Avenue. A neighborhood grocer was so much more than a place to buy food. It was a gathering place—a familiar face, a trusted neighbor and, in many ways, the soul of the neighborhood. I love imagining the conversations and connections that happened across that counter more than a century ago. And because nourishment isn’t always found in the kitchen, we turn the page to books. Fall has always made me want to settle into a cozy chair, watch the fire and lose myself in a good story. I share one of my recent discoveries, How Lucky Am I by Christian Watson, featuring his wonderfully charming Mr. Skelly. Beneath the beautiful illustrations is a gentle reminder to embrace the life we’ve been given. As Mr. Skelly says, “Once you realize you won't be around forever, life becomes magical.” And for our younger readers, Ashley Lesage, principal of Mount Clemens Montessori Academy, shares five books she recommends for little minds and growing imaginations. Because food feeds the body. Stories feed the mind. Memories feed the heart. And perhaps all three, together, feed the soul. This October, I hope you find something delicious to savor, something beautiful to discover and something that stays with you long after you turn the page. With gratitude,

K I M B E R LY A . J A N O W I C Z , P U B L I S H E R @MOUNTCLEMENSCITYLIFESTYLE

M AN AG I N G E D I TO R

Marshall Zweig | marshall.zweig@citylifestyle.com CONTRIBUTING WRITERS

Alyssa Lavy, Allison Bankston, Kit Garrott, Lauren Lane, Amanda Stout, Amalia Loli, Kimberly Janowicz, Ashley Lesage C O N T R I B U T I N G P H OTO G R AP H E R S

Bonner Morgan, Janie Jones, Kimberly Janowicz, Kevin Shea, Amalia Loli

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Kolich LAYOUT DESIGNER Kathy Nguyen QUALITY CONTROL SPECIALIST Megan Cagle

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Mount Clemens City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Mount Clemens 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 Mount Clemens City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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

24 Featured

24 26 30

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Spooktacular Dessert Worth Savoring A silky chocolate dessert becomes a playful Halloween scene with cookie dirt and meringue ghosts

Lessons from Mr. Skelly

A gentle reminder to savor the fleeting, extraordinary magic of being alive today

The Neighborhood Grocer

Lifestyle Letter

City Scene

Business Monthly

Locally Sourced FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

How To FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Artist’s Palette ARTS + CULTURE

Trend Setter ARTS + CULTURE

Inspired By LIFE + CULTURE

Events

For four decades, Edward Lefevre’s Cass Avenue grocery was part of everyday Mount Clemens life

On the Cover Meet the sweetest little ghost family! Mom, Dad, and Baby haunt this silky chocolate panna cotta, nestled in cookie-crumb “dirt” and topped with whimsical meringue ghosts. Photography: Anna Shepulova

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.

NOW AT SALT SPA—MORE WAYS TO FEEL YOUR BEST

Introducing the Infrared + Red Light Body Roller We’re excited to introduce a new wellness experience at Salt Spa—our Infrared + Red Light Body Roller, an innovative rolling treatment designed to support circulation, relaxation and healthier-looking skin. These relaxing, low-impact sessions combine rolling technology with infrared and red light therapy to help support the body’s natural detoxification process, ease muscle tension, reduce the appearance of cellulite and promote a refreshed, rejuvenated feeling—all without intense physical exertion. And, of course, our signature Salt Therapy is still here to help you breathe, relax and recharge.

SALTSPASCS.COM | (586) 488-1276 | 45923 HAYES, SHELBY TWP (HAYES + NORTH OF HALL)

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1: Macomb County Prosecutor Peter J. Lucido, Macomb Hall of Fame committee chair, congratulated 2026 Inductees: 2: The Sorrentino Family, ICON Building & Development and the Sorrentino Companies 3: Valde Garcia, Congressional and Industry Liaison, U.S. Army 4: Mary Safie, President and Owner, Safie Specialty Foods 5: Dr. Tatjana Savich, Founder/CEO, Quality Care Rehab & Autism Center, Divinity Home Care, Angelica’s Place of Romeo 6: James LaHood, Co-Owner, The Palazzo Grande Banquet & Event Center 7: Domenic Belcastro, Co-Owner, The Palazzo Grande Banquet & Event Center Photography by Macomb County Chamber of Commerce.

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C I T Y SC E N E

NOT EVERYTHING SCARY BELONGS IN A HAUNTED HOUSE.

Anxiety. Stress. Change. Uncertainty. Sometimes the things that frighten us are very real—and you don't have to face them alone.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N TC L E M E N S

OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Style, Comfort and Protection—Meet Detroit Details Please join us in welcoming Detroit Details, our newest City Lifestyle partner! Their ceramic window film starts at just $139 and helps protect your skin, reduce glare, maintain cabin comfort, and protect your vehicle’s interior from fading and cracking. Ceramic film is also available in nearly clear shades for drivers who prefer a subtle look. Visit Detroit Details at WOW Electronics in Clinton Township or Eastpointe. Call or text 586-500-5777 to book your appointment today!

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You’re Not Broken. You’re Beautifully Wired. What if you stopped trying to fit a world that wasn’t designed for your brain? Beautifully Wired is a small, supportive virtual group for neurodivergent women navigating ADHD, autism and beyond. Created as a space to unmask, feel understood and discover tools that actually work for your brain, the group meets every other Monday at 6 p.m. virtually. Ready to feel understood? Contact Keelei Magar at 313-228-6217 or keelei@askpsychological.com to learn more.

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Put Your Local Business on the Holiday List This holiday season, Mount Clemens City Lifestyle wants to shine a spotlight on the local businesses that make our communities special. Our December GIFTS + GIVING issue is one of our most popular of the year—and reaches nearly 60,000 readers through print + digital. We’re looking for locally owned shops, restaurants, makers, service providers and experience-based businesses to help our readers shop small. Want your business featured? Contact Kimberly Janowicz at Kimberly.Janowicz@citylifestyle.com or (586) 907-0205.

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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 / M O U N T C L E M E N S

B USIN E SS M ON T H LY

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N TC L E M E N S

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: • • • • •

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

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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A LATE SUMMER/EARLY FALL TREAT

APPLE CIDER

sangria

H AP PY H OU R | FO O D + BE VE RAGE

As the season transitions into fall, it still features the warm, sunny days of summer but nights start to drop into the crisp temperatures. That leaves us in the limbo of wanting cool, refreshing drinks part of the time but also craving the deeper, spice-infused flavors of autumn. This recipe for apple cider sangria is the perfect blending of the seasons, leaving you feeling both refreshed and warmed through the deep flavors and interesting hints of spice. It’s a great drink to add to any dinner party, cocktail gathering, back deck after-hours get-together, or birthday bash. Here’s what you need to make the perfect mid-season cocktail to enhance whatever event you have planned.

ARTICLE BY ALLISON BANKSTON | PHOTOGRAPHY PROVIDED

INGREDIENTS:

DIRECTIONS:

• • • • • •

Combine all ingredients together and stir. Refrigerate for an hour or so (or longer) before serving. The drink can be enjoyed immediately, if desired, but the longer you let the ingredients sit and mix, the deeper the flavors will be. Giving it time to develop will make the drink more captivating and interesting.

1 bottle, standard size, of pinot grigio 2 1/2 cups fresh apple cider 1 cup club soda 1/2 cup ginger brandy 3 Honeycrisp apples, chopped 3 pears, chopped

NOTE: Regular brandy can be used, but ginger brandy gives it an extra kick of flavor.

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

H OW TO | FO O D + BEVERAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N TC L E M E N S

crowd pleasing comfort foods

Fall entertaining has never been easier than with these deliciously simple recipes.

ARTICLE BY LAUREN LANE & AMANDA STOUT PHOTOGRAPHY BY JANIE JONES PHOTOGRAPHY

EAT R IGH T | FO O D + BEVE RAGE

Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com.

INGREDIENTS • • • • • • • • • • • • •

1 small white onion, peeled and diced 4 cloves garlic, minced 6 cups chicken stock (or vegetable stock) 2 medium carrots, chopped in rounds 2 ribs celery, sliced in half moons 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks 1 tablespoon Herbes de Provence 1 bay leaf 1 teaspoon Better than Bouillon, chicken flavor 1 cup uncooked wild rice 8 ounces baby bella mushrooms, sliced 2 large handfuls of kale, roughly chopped with thick stems removed Salt and pepper, to taste

Fall Vegetable, Kale & Rice Soup

INSTRUCTIONS 1. Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally. 2. Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine. 3. Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. 4. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes. 5. Taste and add more salt and pepper as needed. CONTINUED >

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DRESSING • • • • • •

1/2 cup olive oil 1/4 cup balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 clove garlic, minced Salt and pepper, to taste

SALAD • 1 small head of butter lettuce, torn into pieces • 1 small head radicchio, core removed and torn into pieces • 1/2 lb. Brussels sprouts, trimmed and very thinly sliced • 1 shallot, thinly sliced • 4 slices bacon, cooked and finely crumbled • 1 apple, thinly sliced • 1/2 cup toasted pecans or walnuts, roughly chopped • 2-3 ounces of goat cheese (optional) • Salt and freshly ground black pepper, to taste

INSTRUCTIONS 1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired. 2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing. 3. Arrange lettuces, Brussels sprouts, apples and shallots on a platter. 4. Top with bacon, nuts and goat cheese if using. 5. Drizzle with additional salad dressing, to taste.

EAT R IGH T | FO O D + BEVE RAGE

Fall Radicchio Brussels Sprouts Bacon Salad

Parmesan Bread Bites with Thyme Honey INGREDIENTS • 1 refrigerated pizza dough (store-bought or homemade pizza dough) • 6 tablespoons butter • 1/4 teaspoon kosher salt (heaping) • 1/3 cup grated Parmesan (use good quality Parmesan) • Honey and a few sprigs of thyme for serving

INSTRUCTIONS 1. Preheat oven to 400°F. Line sheet pan with parchment paper. 2. Divide dough into 4 pieces. 3. Roll each piece of dough into a long rope shape. You’ll want it to be about 1 inch thick all the way around. 4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces. 5. Melt butter and add salt. Brush the tops of the bites with the butter mixture. 6. Dip the top of each piece of dough into Parmesan. 7. Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard. 8. Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N TC L E M E N S

A SALAD REC IPE TO LOV E A G ORGEOUS , F R E SH A N D SI M PL E DISH

ARTICLE AND PHOTOGRAPHY BY AMALIA (AMY) LOLI

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

PE A R , PROSCIUTTO,

Burrata Salad I NGR E DI E N T S • • • • • • •

Ripe Pear Prosciutto Burrata Lemon Zest Extra Virgin Olive Oil Dried Figs Red Pepper Flakes

DI R EC T IONS 1. Slice the ripe pear into thin slices. 2. Arrange pear slices on a plate, creating a base for the salad. 3. Nestle slices of prosciutto in-between pear slices, a perfect combo of sweet and savory. 4. Tear the burrata into bite-sized pieces and scatter them over the salad adding a velvety creaminess to the ensemble. 5. Grate fresh lemon zest over the entire salad, infusing it with citrus flavor. 6. Top with fresh basil, figs and pepper flakes. 7. Finish by generously drizzling extra virgin olive oil over the salad, creating a silky texture that ties it all together.

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N TC L E M E N S

A SP O OK TACU L A R DE S SE RT WORT H SAVOR I NG TO GE T H E R A silky chocolate dessert becomes a playful Halloween scene with cookie dirt and meringue ghosts

Halloween is the season for a little kitchen magic— and this dessert is almost too cute to eat. Silky chocolate panna cotta becomes a spooky little landscape when tucked into glasses, covered with chocolate cookie “dirt,” and topped with adorable meringue ghosts. It is elegant enough for a Halloween dinner party, yet simple enough to make with the family. Let the kids crumble the cookies, pipe the ghosts, and

give each one a personality with tiny edible eyes. The best part? Everything can be prepared ahead, leaving you more time to light the candles, pour something festive, and enjoy the evening. Whether you’re hosting a costume party or simply celebrating Halloween at home, this deliciously dark dessert is sure to disappear before the ghosts do. Sneaking a ghost before dinner is absolutely part of the magic.

ARTICLE BY KIMBERLY JANOWICZ | PHOTOGRAPHY PROVIDED

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

C H O C O L AT E P A N N A C O T TA

Serves 4 Ingredients • • • • • • •

1½ cups heavy cream, divided 1¼ tsp. unflavored gelatin ¼ cup mascarpone cheese, or additional heavy cream 2 Tbsp. sugar Pinch of salt 2 oz. bittersweet or semisweet chocolate, finely chopped 6 chocolate sandwich cookies, finely crushed

Directions

Pour ¼ cup of the cream into a small heatproof bowl. Sprinkle gelatin over the cream and let stand about 10 minutes to soften. Place the bowl over hot water and stir until gelatin dissolves. Meanwhile, bring remaining 1¼ cups cream, mascarpone, sugar and salt just to a boil in a saucepan over medium heat. Remove from heat and whisk in chocolate until smooth. Stir in the dissolved gelatin mixture. Strain into a measuring cup or bowl with a pour spout. Divide among four glasses and cool to room temperature. Refrigerate at least 3 hours, or overnight, until thoroughly chilled. Just before serving, sprinkle each panna cotta generously with crushed chocolate cookies to create “dirt.” Top with meringue ghosts.

MERINGUE GHOSTS

Makes about 36 Ingredients • • • •

2 large egg whites, room temperature ½ cup granulated sugar ½ tsp. pure vanilla extract Black edible food marker

Directions

Preheat oven to 275°F. Line a baking sheet with parchment paper. Using a stand mixer fitted with a whisk, beat egg whites on medium speed. Slowly add sugar, 1 tablespoon at a time, until fully incorporated. Add vanilla and increase speed to medium-high. Beat until stiff, glossy peaks form. Transfer meringue to a piping bag fitted with a large round tip. Pipe small, rounded dollops onto the prepared baking sheet, about 1 inch tall. For classic ghost shapes, squeeze the bag while lifting upward, creating two or three stacked layers. Bake for 1 hour. Turn off the oven and allow ghosts to cool completely inside the oven. This gradual cooling helps them dry and prevents cracking. Once cool, use a black edible food marker to add two tiny eyes to each ghost. Place atop the chocolate “dirt” just before serving. Tip: No piping bag? Snip the corner from a zip-top bag instead. Store finished ghosts in an airtight container at room temperature for up to 3 days.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N TC L E M E N S

How Lucky: LESSONS FROM MR. SKELLY ARTICLE AND PHOTOGRAPHY BY KIMBERLY JANOWICZ

I first discovered Mr. Skelly videos and Illustrations on Facebook, and I was intrigued. There he was—a dancing skeleton, joyfully moving through meadows, holding hands with Mrs. Skelly and reminding me to enjoy life. It struck me as somewhat odd that a skeleton would prod me to celebrate being alive. But really, who better to offer that reminder than someone whose life has passed? I was mesmerized by the beauty of the animations. There is a warm glow to the artistry and a graceful movement that reminds me of vintage Disney characters, the way they seemed to sway so beautifully when they danced. Watching Mr. and Mrs. Skelly move through their world feels almost like stepping into a dream.

Through the Facebook page, I was introduced to Christian Watson, the writer and animator behind Mr. Skelly. His missing-tooth grin immediately puts you at ease. Christian hand-draws each frame and models his characters after his own family, giving the work a wonderfully personal quality. This fall, I purchased Watson’s book, How Lucky Am I, as a gift to myself. It gives me the opportunity to slowly read each story and drink in all the beautiful illustrations. I love the feel of the paper in my hands, too. In a world of endless scrolling, there is something wonderfully satisfying about holding a book and taking your time with it. I find myself returning to these pages in little moments, noticing details I missed before, and allowing the stories to settle quietly in my heart before moving on. Fall itself seems like the perfect season to discover Mr. Skelly. The shedding of leaves in preparation for winter, Halloween and Día de los Muertos all remind us of something most of us would rather not face: one day, our time on Earth will end. Yet Mr. Skelly approaches that truth without fear or gloom. Instead, he dances. He loves. He notices the beauty around him. And he reminds us to keep our zest for life. As he says, “Once you realize you won't be around forever, life becomes magical.” That thought stayed with me long after I closed the book. Perhaps that is the gift of Mr. Skelly: a reminder that our days are limited, which makes them infinitely more precious. How lucky am I, indeed, to be here for this one beautiful life? In addition to Mr. Skelly, you’ll find a wonderful collection of art, jewelry and photography on Watson’s site, 1924.us

A d a n c i n g s ke l e t o n , a b e a u t i f u l b o o k , a n d a g e n t l e r e m i n d e r t o s avo r t h e f l e e t i n g , e x t r a o r d i n a r y m a g i c o f b e i n g a l i ve t o d ay

A RT IST ’S PA LE T T E | ARTS + CU LT U RE

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N TC L E M E N S

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FALL INTO A GOOD BOOK

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ARTICLE BY ASHLEY LESAGE | PHOTOGRAPHY PROVIDED

oto . Ph ntess ori Academy

FIVE SEASONAL STORIES TO ENCOURAGE YOUNG READERS

1 . Mag i c Tre e Ho use: G o o d Nig h t fo r Gh ost s by Mar y Po pe Os bor n e

2. Bailey School Kids: Witches Don’t Do Backflips by Debbie Dadey and Marcia Thornton Jones

Two siblings travel back in time to New Orleans and meet mysterious ghosts. This fun historical fiction chapter book weaves real history into a kidfriendly adventure.

3. Creepy Car rots ! by Aa ron Rey nolds

A cute and spooky chapter book about gymnastics students who suspect their coach is a witch! When strange things start happening, the kids work together to uncover the truth.

Jasper Rabbit loves eating carrots from the field. Suddenly, he feels like the carrots are following him everywhere. He devises a plan to keep them away!

4. Little Blue Truck’s Halloween by Alice Schertle

5. Room on the Broom by Julia D onaldson

A cute lift-the-flap book about Little Blue Truck driving around the farm on Halloween. Littles can lift the flaps to see which animals are hiding behind their costumes. A Lesage family favorite!

A story about friendship, kindness, and helping others. My mom read this to my sisters and me when we were little. The witch welcomes animals onto her broom, and together they save her from a hungry dragon.

T R E N D SE T T E R | ARTS + CU LT U RE

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THE NEIGHBORHOOD GROCER For four decades, Edward Lefevre’s Cass Avenue grocery was part of everyday Mount Clemens life

Imagine strolling down Cass Avenue in the early 1900s. At 309 Cass, you’d find Edward Lefevre’s grocery store—a neighborhood fixture started around 1899. This wasn’t simply a place to pick up groceries. It was part of the rhythm of everyday life. Lefevre operated the store until his death in 1940, when butcher John Poelstra purchased the business and carried it forward for another couple of decades. The Poelstra family even lived in the apartment above the store.

Over time, the building changed hands and personalities. The Loyal Order of the Moose Lodge #127 moved in, followed by the Railroad Bar, and eventually the Engine House. Different names. Different eras. Same Cass Avenue address. And somewhere beneath all those layers is the story of a little grocery store that once helped feed a neighborhood.

ARTICLE BY KIMBERLY JANOWICZ | PHOTOGRAPHY BY MOUNT CLEMENS PUBLIC LIBRARY ARCHIVES

I NSP IR E D BY | L I FE + C ULT U RE

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OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S OCTOBER 3 R D

Pink Makes You Think: Breast Cancer Awareness Brunch Mount Clemens Community Center, 300 N. Groesbeck Hwy., Mount Clemens, MI | 1:00 PM Gather your girlfriends for an inspiring afternoon at Pink Makes You Think: Breast Cancer Awareness Brunch. Hear from Dr. Keiva Bland, enjoy live music from Shaun Beebe and advocacy from Ambré Burnett. Celebrate survivors, support fighters and honor those we’ve lost. Wear pink, bring a friend and join the cause! Tickets available on Eventbrite. OCTOBER 4 TH

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Worth the Road Trip: A FaBOOlous Day of Fall Finds Monroe County Fairgrounds, 3775 S. Custer Road, Monroe, MI | 10:00 AM Enjoy a BOO-tiful day at Wicked Pickin’! 200+ vendors featuring vintage treasures, antiques, home décor, Halloween goodies, and more. Dress up for the costume contest, join the Witchy Dance, snap photos, enjoy live music, and grab a bite from the food trucks. $8 cash admission; kids 12 and under are FREE. Follow The Vintage Market LLC on Facebook for details. OCTOBER 16TH

Halloween Party 2026: Featuring Parallel Fifth Emerald Theatre, 31 North Walnut Street, Mount Clemens, MI | 7:00 PM Get ready for an epic Halloween night featuring Detroit cover band Parallel Fifth, live music, dancing and two party vibes under one roof! Dress up for the costume contest or come as you are, enter raffle baskets and the 50/50 drawing, and enjoy concessions. Proceeds benefit CONTINUED >

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events

CONTINUED Rosie’s Kitty Catfé. Doors open at 7 PM; show at 8 PM. Ages 21+. OCTOBER 18TH

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Clock Tower at Main & New Streets, Mount Clemens, MI | 6:00 PM

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The monsters are marching—and they’re bringing the zombies! Dress as your favorite creepy creature and join the Mount Clemens Monster & Zombie Parade through downtown, accompanied by a high school marching band. Meet at the Clock Tower at 6 PM, with the parade stepping off at 6:30 PM. Grab a costume, bring the family and join the frightful fun!

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Witch, Please! It’s Party Time Sponsored by The Nest Collaborative, 66 Macomb Pl, Mount Clemens, MI | 5:00 PM

! s r e e ch OCT 2026 | LOVE LOCAL | CHAOS + SPA

Hex yeah—it’s Witches Night Out! Brooms up and black cats ready as 2,000+ witches descend on Downtown Mount Clemens for a spellbinding night of fun, with hopes of breaking the world record. Enjoy a DJ, refreshments, discounts, plus a 7:30 PM costume contest at Cherry Street Mall. Grab your broom, dress to impress, and join the fun! OCTOBER 24 TH

Ghouls Just Wanna Have Fun Macomb Place, Downtown Mount Clemens, MI | 12:00 PM

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Hey boo! Bring your crew for a free family Halloween Spooktacular celebration. Dress up, grab a friend, and trick-or-treat your way through our historic town while local businesses and service clubs join in the fun. Snap photos among the largerthan-life Halloween decorations, then enjoy the Haunted Hallway, and more. It’s the kind of small-town Halloween tradition families remember for years.

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