“A better way to raise cattle...a better way to eat”
V i s i t o u r s t o r e
G r e e n G r a s s
M e r c a n t i l e L L C
i n W e s t o n , M O
Celebrating the “shower-uppers”
Taking the helm of Northland City Lifestyle is a milestone I’m thrilled to share with you. It feels especially fitting that my debut is our gentlemen’s Issue, as the men in my life have always been my biggest cheerleaders.
Working with the Northland’s #1 editor, Katie Currid, on this issue, I found myself looking at the concept of a "gentleman" through the lens of those who have shaped my world. For me, being a gentle man has never been about grand gestures. It’s about two words: showing up.
Growing up, my father set the bar. He was, and is, the ultimate "do-er." A man of quiet discipline and a relentless work ethic, he taught me that character isn't something you talk about; it’s something you demonstrate. He showed me that a man can be professional and well-kept, yet still be the first "Yes!" to throwing around the frisbee at the end of a workday. He didn’t just provide for our family; he was present for it.
Now, I see that same spirit in my husband. Watching him, I realize that the "gentleman" legacy continues in the way he loves my daughters. Whether it’s tackling a home project or being the one who walks alongside — or even behind — them, he never overshadows. He is the one who answers the call and always finds a way. He is a "shower-upper" in every sense of the word.
To my daughters, these men are the blueprint. They are learning that strength is found in consistency, and that the most important thing a man can do is simply be there, cheering.
I am stepping into this role with these same values at my core. While the men in my life lead through quiet action, their example has inspired me to lead with a slightly louder voice, and I'm tickled to be the Northland’s new hype girl! My goal for this magazine is to work with that same discipline I learned at home, while using this platform to shout from the rooftops about the people, businesses, and stories that make our community so special.
Thank you for welcoming me as your publisher. I hope this issue inspires you to celebrate the "shower-uppers" in your own life — and perhaps even prompts you to head outside for some frisbee this evening.
Love yas,
June 2026
PUBLISHER
Ann Bruening | Ann.Bruening@citylifestyle.com
EDITOR
Katie Currid | katie.currid@citylifestyle.com
CONTRIBUTING WRITERS
Reilly Atkins, Katie Currid, Diana Lambdin Meyer
CONTRIBUTING PHOTOGRAPHERS
Katie Currid, Bruce N. Meyer, Hannah Schreiner
Corporate Team
CEO Steven Schowengerdt
President Matthew Perry
COO David Stetler
CRO Jamie Pentz
CoS Janeane Thompson
AD DESIGNER Mary Albers
LAYOUT DESIGNER Emily Lisenbee
QUALITY CONTROL SPECIALIST Anna Minnick
1-3: Hillcrest Hope’s Night of Hope Gala was held on May 2 at Heritage Hall in Liberty, an elegant evening of dinner, auctions, and storytelling. This signature fundraising event supports Hillcrest Hope’s mission to provide transitional housing and life-skills training for families facing homelessness in Clay County, empowering them to achieve long-term self-sufficiency.
1-7: The Orange Easel 2025-26 Student Art Show was held at Belvoir Winery on May 3rd in Liberty. The show celebrated hundreds of original pieces created by artists ages 3-18 across Orange Easel’s locations in Platte Woods and Liberty. Photography courtesy of Orange Easel
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Park University Seniors Exhibit at Campanella Gallery
Three Park University seniors — Kierstin Beshears, Leah Hageman, and Chloe Schields — are showcasing their work in the Campanella Gallery inside Norrington Center on the Parkville campus through June 26. The exhibit is free and open to the public during regular business hours.
Scan to read more
Betty Rae's Ice Cream Opens in Liberty
Kansas City's Betty Rae's Ice Cream has opened its newest location at 9711 North Ash Avenue in Liberty. Known for hand-made, hand-scooped ice cream in 26 core flavors — including Lavender Honey, Ooey Gooey Buttercake, and Cinnamon Brownie — the shop also serves fresh waffle cones, ice cream sandwiches, flights, shakes, and sundaes. Visit bettyraes.com for more information.
Scan to read more
The Boutique Collective Now Open at Zona Rosa
The Boutique Collective, a new multi-vendor retail concept founded by local entrepreneur Jennifer Reichert, is now open at 7101 NW 86th Terrace in Zona Rosa. The 3,763-square-foot marketplace features up to 20 Kansas City area vendors offering clothing, accessories, home goods, gifts, and more, including Northlandbased brands such as Claire and Gracie, Great Scot, KC Girl, and KC Perfume Co.
Scan to read more
Photography by Art by Leah Hageman
Photography courtesy of Betty Rae's
Photography Courtesy of The Boutique Collective
FIFTH AND EMERY
HOW ISAAC COLLINS TURNED A DREAM INTO A
NORTHLAND SWEET SPOT
ARTICLE BY REILLY ATKINS PHOTOGRAPHY BY HANNAH SCHREINER
Chocolate and frozen yogurt may bring people together, but for Isaac Lee Collins, owner of Fifth & Emery, they changed his life.
Isaac was born in East Kansas City and was a catalyst for his parents to leave destructive habits behind. They knew they needed to change their lives, not just for themselves, but for their new son. Isaac remembers a bit about his life in Kansas City – being surrounded by so much love and so many people like himself.
“In Kansas City, there wasn’t an abundance of money, but there was an abundance of love,” says Isaac. “I was truly raised by a village.”
By the time he turned three, his family relocated to St. Joseph for a chance at a new lease on life. His parents became deeply engaged in their work, their sobriety, their faith community, and their family. St. Joseph, though, was different. His large family of aunts, uncles and cousins wasn’t there, and the tightknit community he’d always known was suddenly far away. It was difficult to find and establish his identity and his place. It was then, at a young age, that Isaac realized he wanted to own his own business and create the feeling of love, community, and kindness.
After high school, Isaac stayed in St. Joseph to attend Missouri Western University, where he played football for five years while getting a business degree and completing the entrepreneurship program to move toward his dream of owning his own business. The entrepreneurship program culminated in a competition, the prize for which was a Rocky Mountain Chocolate Factory franchise to own. Isaac won and moved to the small town of Williamsburg, Iowa to run his fledgling business.
After graduating, he had two weeks to move to Williamsburg before it was time to hit the ground running. In the first three years, he worked 80 to 90 hours a week, doing everything he could to learn how to run a business at age 23. The business became a success, but Isaac was still unhappy.
Isaac’s life revolved around the Rocky Mountain Chocolate Factory. He went to work, went home, went to sleep, and did it all over again on a never-ending cycle. Once again, he faced the same problems he did in St. Joseph.
“There was a lot of me not being accepted and being treated like I didn’t belong, even though I was a full business owner,” says Isaac.
It was time to come back home. In 2015, Isaac used funds he saved from his business to purchase the Yogurtini in South Plaza. For a year, he owned both the Yogurtini in Kansas City and the Rocky Mountain Chocolate Factory in Iowa, trying to juggle operating businesses four hours apart. Life in Kansas City was good, though, and he sold his franchise in 2016 to focus on new ventures.
Isaac used the funds from the Rocky Mountain Chocolate Factory to start a nonprofit, a health-sector start-up, real estate, and other businesses to see what would stick. He realized, however, that he loved food retail.
In 2018, he purchased the Yogurtini in Shoal Creek and in 2020 he purchased another frozen yogurt business and flipped it into his third Yogurtini location. Things were going well, but Isaac knew there was more opportunity for growth.
“I told my employees to go for their dreams, and it was always my dream to own a business, but never my dream to own a franchise,” says Isaac. “We trusted that we could do it,” Isaac shared.
Last year, he left the Yogurtini franchise to rebrand to his own company, Fifth & Emery, named after his children, Isaac the Fifth and Sage Emery. In addition to the same frozen yogurt he had perfected under the Yogurtini brand, Isaac brought in the handmade chocolates and caramel apples he had learned to create in his Rocky Mountain Chocolate days. Just weeks after the rebrand was complete, he opened his fourth location, the new Fifth & Emery Headquarters, at Zona Rosa, quickly followed by a location in Lenexa.
The rebrand was scary — would people still come into a business that seemed new? Isaac and his team worked tirelessly to ensure people knew that the things they loved about their Yogurtini locations — the flavors, the recipe, the ownership, the staff — were all here to stay, just with a new name and expanded product offerings, like treats hand-dipped in high-quality French chocolate.
It went off without a hitch. Every location, especially the Shoal Creek location, which had always been their highest performing, accepted the change readily.
Isaac values the community aspect as a core tenet of Fifth & Emery and works to do what they can to give back. He hosts local schools for give back nights, donates where he can, and even started “Books for Yo,” a reading program that rewards children with frozen yogurt for ten 30-minute reading sessions.
It’s been just over a year as Fifth & Emery, and Isaac is thrilled with how the year has gone. He’s built something not just for himself and his family, but for the community at large. Isaac hopes one day, if his children choose, that he can pass down his business to the children it’s named after. He also hopes that Kansas City will learn to love caramel apples as a year-round treat, outside of the fall season. Mostly, he hopes Fifth & Emery can continue to support and be supported by the communities they call home, just like how he felt in those first years of life, surrounded by an abundance of love.
Fifth & Emery locations:
Shoal Creek: 8375 N. Booth Avenue, Kansas City (you can find copies of our magazine here!)
Zona Rosa: 8671 NW Prairie View Road, Kansas City
Plaza: 4853 Main Street, Kansas City
Overland Park: 8941 W. 135th Street, Overland Park
Lenexa: 12970 W 87th Street, Lenexa
2024 KC Stars Second Generation Builder
Founded in 2020, Stoneleaf Homes LLC is building high quality homes at multiple price points across the northland here in Kansas City. Owner, Alexis Miller Goin, is a second generation home builder and has implemented her knowledge for building and business in the same way her father and mother did for more than twenty years. She has fortified her building strategy to build cost-efficient homes, simplify the process for her clients, and maintain friendships with those she builds for while also maintaining great relationships with her subcontractors and vendors.
NORTHLAND'S ARGENTINIAN RESTAURANTS ARE READY FOR THEIR WORLD CUP MOMENT
A TASTE OF ARGENTINA
ARTICLE BY DIANA LAMBDIN MEYER
PHOTOGRAPHY BY HANNAH SCHREINER
“I’M SO EXCITED FOR EVERYONE TO EXPERIENCE ARGENTINE FOOTBALL.”
The people of Argentina are as passionate about football (soccer) as Kansas Citians are about our Chiefs. Their Lionel Messi is our Patrick Mahomes, Travis Kelce and Chris Jones rolled into one. They are loud and proud and they are on their way to Kansas City.
“We sing and shout and dance and wave flags,” says Isolina María de la Vega, a native of northern Argentina’s Tucumana province. She and her husband, Daria Jerez Leavy, own Los Hornos, an Argentinian restaurant on Ambassador Drive near the Embassy Suites.
Borrowing a line from a Ted Lasso character, “Fútball is life,” she says.
“I’m so excited for everyone to experience Argentine football,” says Cristina Worden, a native of Buenos Aires. She and her husband, Gary, own Piropos, the popular fine dining destination in Briarcliff.
“They are not quiet fans,” she adds with a smile.
Argentina is the reigning World Cup champion and one of four teams that chose Kansas City as its base camp during the six-week tournament. Their first game against Algeria will be at Arrowhead Stadium on June 16.
Photo by Bruce N. Meyer
Isolina María de la Vega with Milanesa, Lionel Messi’s favorite food. Photo by Bruce N. Meyer
“We are a big immigrant country, which contributes to our rich, diversified cuisine,” says Cristina.
But neither Isolina nor Cristina will be at the games. These two entrepreneurial women, along with their husbands and staff, will hopefully be too busy at their restaurants to attend the games.
Los Hornos and Piropos are both authentically Argentinian, but they offer very different dining experiences.
Los Hornos, which refers to the oven in a family home, is in a strip mall near the airport. Empanadas are available fresh or frozen to enjoy at home. Milanesa, Lionel Messi’s favorite food, and soccer balls are sold alongside a selection of candies from Argentina. A picnic table in the courtyard is preferred seating in nice weather.
Piropos, which translates roughly to a poetic compliment to a woman, offers one of the most romantic nighttime views of the Kansas City skyline. Just ask Travis Kelce and Taylor Swift, who dined here early in their relationship. Elegant artwork and antiques set the mood for flavorful steak and seafood served on white tablecloths and fine china.
Piropos is celebrating 25 years in business. Los Hornos has been in business in Kansas City just four years, but Isolina’s family has operated a restaurant in Tucumana since 1989.
Many who experience Argentine cuisine for the first time are often surprised by the vast selection of entrees with distinctive European influence. Italian, French, Spanish flavors and recipes are common.
“We are a big immigrant country, which contributes to our rich, diversified cuisine,” says Cristina.
Both restaurants import spices and other ingredients from Argentina, such as aji molido, a local chili powder, and a variety of salts from the region.
And while both restaurants carry a large selection of Argentinian wines, the owners agree that Argentines are big beer drinkers. Quilmes Beer is a national icon that must be consumed while watching the World Cup. But if you’re interested in a cocktail, ask for a Fernandito, a mixture of herbs and Coca-Cola.
Both restaurants have been featured in national news coverage from Argentina. Los Hornos has a 10’ X 14’ television in the courtyard that will carry all World Cup games.
Piropos has one small monitor in the dining room near the hostess stand that shows a live shot of the obelisk at the Plaza de la República in downtown Buenos Aires. If you find yourself in Buenos Aires, wave to the folks back home in Kansas City.
Peppercorn steak, shrimp and scallop pasta and empanadas at Piropos
While Piropos is expecting several high-end groups from Argentina, Los Hornos is expecting fans wanting to share their passion with like-minded, energetic sports enthusiasts.
Many of those fans are expected at Los Hornos on June 14 when Isolina and Daria host a banderazo. The word translates in English to “flag.”
Starting at 5 p.m., fans and supporters will fill the parking lot in front of Los Hornos, everyone wearing Argentine football (soccer) jerseys and waving the light blue flag with sunburst that is the national flag. They will sing and shout and later gather on the patio to re-watch the 2022 World Cup when Argentina beat France 4-2. It was their third World Cup championship.
If the owners of Piropos and Los Hornos have their wish, 2026 will be the fourth World Cup trophy awarded the people of Argentina.
Los Hornos, 1004 N. Ambassador Drive, 816-768-3288
Piropos, 4141 N. Mulberry Drive, 816-741-3600, piroposkc.com
More World Cup fare
To immerse yourself in more South American cuisine and World Cup energy, plan a dinner at Em Chamas, the Brazilian steakhouse, or “churrascaria,” located in Burlington Creek just off 64th Street.
On June 13, Brazil plays Morocco and Em Chamas will host a watch party in front of the restaurant. Celebrate the evening with the Brazilian national dish, the feijoada, a beef, pork and black bean dish stew. Follow it up with a selection of 14 grilled meats of your choice. Finish off with a caipirinha, a mixture of sugar, lime and a Brazilian rum called cachaça.
Em Chamas, 6101 NW 63rd St., emchamas.com
Cristina and Gary Worden, owners of Piropos
Photo by Bruce N. Meyer
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ARTICLE AND PHOTOGRAPHY
BY KATIE CURRID
FIRE and FAT
Green Grass in Weston serves up South America's prized cut
You may be looking to get into the spirit of the FIFA World Cup coming to Kansas City this summer. Whether you have tickets to a match, are trying to catch a sight of Messi around town, are attending one of the many watch parties around the city or are just trying to get a taste of the cultural food from the teams playing here, there are so many ways to celebrate this exciting event. in Kansas City.
If you’re looking to get a taste of Argentina, though, you don’t have to wait for a match or fight the crowds — you can just stop into Green Grass Cattle Company in Weston to pick up some beef and make it yourself at home.
Green Grass Cattle Company is one of the only beef producers in Kansas City that offers the picanha cut, which you may also know as the top sirloin cap roast. It can also be called the rump cap, and you may also see it called coulotte when it’s cut into steaks. A triangular roast, it’s known for its thick layer of fat on top, which gives it its amazing flavor.
“It’s the beefiest-tasting cut,” says Mary Haer, co-owner of Green Grass, “and because it’s sirloin, it’s going to be more tender.”
Though Midwesterners typically will roast a cut like this in an oven or throw it in the crock pot like a pot roast, we promise you’re going to want to bring some South American flair onto your grill with this one.
Though the picanha is more associated with Brazil and churrasco, it is also commonly used in Argentinian asado, cooked on a
parrilla (grill). Either way you slice it, it’s delicious — and worth a try, especially if you’ve never had it before.
The most important part of the picanha is the half-inch fat cap. Don’t trim this fat off, as it’s what gives the meat its delicious flavor — and also be careful with it on the grill, because it can cause flare-ups. The picanha should be cooked at medium and medium-high heat for this reason.
Because Green Grass raises its cattle to be fed a natural diet and never finished in a feedlot, the quality of that fat matters more than it might elsewhere. Green Grass’s philosophy applies to all of their beef products: how an animal is raised shows up in everything it produces, including the fat that makes this cut worth seeking out.
The picanha at Green Grass comes in sizes ranging from about one pound up to three and a half pounds, which means it’s approachable for a solo cook or generous enough to anchor a summer gathering. The cut sells quickly when it’s in stock — people who know it come looking for it — so calling ahead is smart.
The other thing that makes picanha worth knowing is its versatility. Mary says you could cook it one way one day and a completely different way the next, and people wouldn’t even know they were eating the same cut.
“You can cook it any different method that you want,” says Mary. “You can cut it into steaks and cook it like any other steak on the grill, or put it on a skewer, or leave it whole, reverse sear, smoke it.”
“It's the beefiest-tasting cut, and because it’s sirloin, it's going to be more tender.”
The most traditional South American preparation is the skewer: slice the roast along the grain into steaks, season generously with salt, fold it into a C-shape, skewer it with the fat cap facing out, and grill over medium-high heat, rotating often. The result is something between a roast and a steak — charred and salty on the outside, pink and juicy within. Serve it sliced thin with chimichurri.
For something more hands-off, the reverse sear is a favorite among the Green Grass crowd. The roast goes into a low oven until it reaches an internal temperature just below your target, then it gets finished on a screaming-hot grill to develop the crust. The slow cook keeps the interior even and tender; the high heat at the end does the rest.
The third option is to cut the roast into coulotte steaks, which we’ve shared a recipe for below — slice with the grain, then cook like any other steak on the grill. This is the approach for the cook who wants all the flavor of picanha in a format they already know how to work with. Cut, season, grill, rest, slice against the grain, and eat.
This summer, with the World Cup bringing international eyes and appetites to Kansas City, it is worth knowing that a cut of beef this celebrated has been available in the Northland all along — on a farm half a mile from its storefront, raised by a family that knows every animal by name.
Green Grass Cattle Company 17985 MO-45 N, Weston greengrasscattleco.com (816) 640-4009
“You can cut it into steaks and cook it like any other steak on the grill, or put it on a skewer, or leave it whole, reverse sear, smoke it.”
PICANHA WITH CHIMICHURRI
• 1 picanha roast
• 1 tbsp kosher salt
• 1 tbsp pepper
GREEN CHIMICHURRI
• 1/2 cup parsley
• 1/4 cup cilantro
• 3 garlic cloves
• 1 tsp oregano
• 1 tsp red pepper flakes
• 1 tsp salt
• 2 tbsp red wine vinegar
• 1/3 cup olive oil
1. Pat roast dry and season with 1 tsp of salt per pound of meat, place on a baking rack in the fridge, uncovered, for 4-24 hours in the fridge. Set out one hour before cooking.
2. Prep your chimichurri. Roughly chop all ingredients, then add red wine vinegar and stir in oil.
3. Prepare grill for direct grilling. Season the roast with half the salt and pepper. Sear each side until a good color forms, flipping every 2 minutes to prevent flareups and burning of the fat cap. Remove from grill, cut into half-inch slices along the grain. Season with remaining salt, pepper, and then grill until desired temp is reached.
4. Serve like a steak with chimichurri on top of on the side. Enjoy!
AN EXCERPT FROM EPISODE 6 OF SHARE THE LIFESTYLE, A CITY LIFESTYLE PODCAST
Photographer: Brittany Dawn Short
Creative Director: Jen Birn
Stylist: Stephanie Coultress O’Neill
Location: Hotel Saint Cecilia, Austin, TX
MIKE JOHNSON HAS BUILT HIS LIFE AROUND ONE QUIETLY RADICAL IDEA: THE STANDARD YOU SET PRIVATELY IS THE ONLY ONE THAT MATTERS.
After eight years in the Air Force, a celebrated run on national television, and a health crisis abroad that sent him deep into supply chains and ingredient certifications most founders never touch, the result is Oshun — a luxury ritual brand built on provenance you can trace and integrity you can verify. In an exclusive conversation for the Share the Lifestyle podcast, Mike shares what it actually takes to build something worth putting your name on. Read the highlights below, then scan the QR code for the full episode.
Q: YOU BECAME A FAN FAVORITE ON THE BACHELORETTE AND THEN LEFT THE SPOTLIGHT. YOU MOVED TO MEXICO, LEARNED SPANISH, THEN COSTA RICA, AND BUILT A COMPANY. WHAT DID THAT EXPERIENCE TEACH YOU ABOUT HUMAN BEHAVIOR?
A: “If you’re a good person going in, that shows. If you’re not, that shows too. I also learned that people form this parasocial relationship with you — they assume things about you. When in all actuality, different circumstances bring out different parts of who you are. I was on TV trying to find love. The kindness people were showing after felt a bit fake, because they wanted to be a part of something that isn’t who I am individually, but a part of what they saw on TV. And so I had to get away from everybody and everything and the noise.”
THE QUIET STANDARD:
MIKE JOHNSON
“Too many people have prayed for me. So I’ve got to get up and do the walking.”
— Mike Johnson
Q: YOU JOINED THE AIR FORCE RIGHT OUT OF COMMUNITY COLLEGE. WHAT WERE YOU ACTUALLY RUNNING TOWARD?
A: “There was something in me that was saying: I’m not living up to my full potential. I was being a follower. My uncle said, ‘What’s going to make you become an adult the fastest?’ I said, obviously, the military. The Air Force broadened my thought process more than anything. We’re so caught up in our own perception — when you learn to understand different people’s perspectives, it adds to you in so many ways.”
Q: WITH OSHUN, YOU OWN YOUR MANUFACTURING, YOU EMPLOY A CHEMIST, EVERY PRODUCT HAS A BATCH NUMBER TRACEABLE TO ITS ORIGIN DATE. WHY DID YOU DECIDE TO GO THAT DEEP WITH THE BRAND?
A: “The EU bans 1,100 ingredients in personal care products. The U.S. bans nine. That’s my starting point. Oftentimes, it might be the same ingredient, but it comes from a place where it doesn’t have the highest purity. And 60% of what we put on our skin is absorbed. Every product Oshun makes carries a batch number that goes back to the exact day it was created — I can show you every single supplier, the date, the origin. I own more than one part of the supply chain because that’s the only way I can stand behind what’s in the bottle.”
This conversation is just the beginning. Mike goes deeper into why he’s buying land up north, the family in the Philippines who prayed over his factory floor, and what he’d tell every person ready to stop performing and start building. Scan the QR code for the full, exclusive City Lifestyle interview on the Share the Lifestyle podcast.
MIKE JOHNSON
events
A SELECTION OF UPCOMING LOCAL EVENTS
EVERY THURSDAY
Coffee Club at Central Park
Zona Rosa's Central Park | 9:00 AM
Every Thursday morning this summer, Central Park at Zona Rosa hosts Coffee Club — a relaxed weekly gathering to sip specialty coffees and sweet treats from Fifth & Emery Frozen Yogurt & Chocolate while the kids splash in the fountain and play on the playground. Runs through July 30.
JUNE 9TH
Bedazzle Your Book Cover
North Kansas City Public Library | 6:00 PM
Bring a book you love to this hands-on crafting event at the North Kansas City Public Library, where teens and adults can decorate their covers using gems, glitter, and other supplies provided. Registration is required. Register at nkcpl.org.
JUNE 11TH
The Magic of Science
North Kansas City Public Library | 2:00 PM
Kansas City Young Audiences teaching artist Paige Ahlenius leads this hands-on workshop for children and teens, exploring science concepts through visual arts and STEM-integrated creative projects, including designing their own crystal gardens. Registration is required. Register at nkcpl.org.
JUNE 12TH-13TH
Arts in the Park
Macken Park, North Kansas City | 10:00 AM
Arts in the Park returns to Macken Park for its tenth year, celebrating local creativity with 60 artists and makers from across Kansas and Missouri. Enjoy live music, roaming performances, a Beer Garden, a Kid's Zone, and cultural performances and cuisine from the Kansas City Ethnic Enrichment Commission. Free and open to the public.
JUNE 13TH
Juneteenth at Weston Red Barn Farm
Red Barn Farm | 16300 Wilkerson Road, Weston | 11:00 AM
The Black Ancestors Awareness Campaign hosts the sixth annual Juneteenth Heritage Jubilee at Weston's Red Barn Farm. The program runs 11 a.m.–1 p.m., followed by BBQ, a silent auction, face painting, and shopping from 1–3 p.m. Learn more at baacweston.org.
JUNE 20TH
Summer Movies at Central Park: The Lorax
Zona Rosa's Central Park | 8:45 PM
Grab a blanket or lawn chair and catch a free screening of The Lorax (2012, PG) on the big screen at Central Park at Zona Rosa, part of the Summer Movies at Central Park series held every third Saturday through July.
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Challenge, Enrichment & Experiential Learning
At Oakhill, learning goes beyond the classroom — students explore nature, tackle hands-on projects, try new ideas, and learn about the world around them.
Helping Every Child Grow and Thrive
We emphasize not just what students learn, but who they become — nurturing character, problemsolving, and 21st-century readiness in a missiondriven independent school setting.
CONTINUED
JUNE 21ST
Make Music Liberty
Historic Downtown Liberty | 11:00 AM
Presented by the Liberty Arts Commission, Make Music Liberty is a free, all-day festival of live musical performances held at venues throughout the historic downtown business district. Part of the global Make Music Day celebration, now held in more than 1,000 cities worldwide, this year's event runs from 11 a.m. to 6 p.m. Find venues and performance times at makemusicliberty.com
JUNE 23RD
KC Zoo Presents: Animal Care Investigations
North Kansas City Public Library meeting room | 10:00 AM
The Kansas City Zoo & Aquarium visits the North Kansas City Public Library to lead children and teens through a hands-on program exploring how animal care specialists meet the unique needs of each animal — and there may even be a visit from an animal ambassador. Registration is required at nkcpl.org
JUNE 27TH
Zona Rosa Pitch Party
Zona Rosa's North Park | 5:00 PM
Celebrate the World Cup coming to Kansas City with an outdoor soccer festival, one of seven Northland locations hosting festivities in partnership with Go North KC. Enjoy live music, food trucks, a beer garden, a 5v5 Futsal tournament, and a family activity zone from 5–9 p.m., then stay for the Algeria vs. Austria watch party at 9 p.m.
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