The Food and Drink Issue O C TO B E R 2 02 6
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LIFESTYLE LETTER
Food as the background soundtrack
October 2026 PUBLISHER
Ann Bruening | Ann.Bruening@citylifestyle.com E D I TO R I AL C O O R D I N ATO R
Katie Currid | katie.currid@citylifestyle.com CONTRIBUTING WRITERS
Reilly Atkins, Dale Brouk, Katie Currid, Jennifer Kirby C O N T R I B U T I N G P H OTO G R AP H E R S
Happy Fall Y'all (had to, sorry!) If you ask me to recall what I was doing on a random Tuesday three years ago, I haven’t got a clue. But ask me about the time a kitchen experiment went wildly off the rails, or the late-night diner run where we laughed until our stomachs hurt, and I can tell you every single detail. That’s the funny thing about food — it’s never just about what’s on the plate. It’s the background soundtrack to our absolute best stories. Welcome to our October Food & Drink issue! While October brings all the cozy fall vibes — and a totally acceptable excuse to eat warm carbs at every meal — what I love most about this time of year is how naturally it brings us together. Some of my absolute favorite memories didn't happen during big, momentous life events; they happened over messy tacos, a stolen bite of dessert, a perfect cup of morning cocoa, or a second round of drinks at our favorite Northland neighborhood spot. Food has this magical way of anchoring a moment in our minds. Long after the last bite is gone, the feeling of that table — the easy conversation, the shared laughs, the comfort of good company — is what sticks around. In this issue, we’re shining a light on the new Provis Coffee in NKC, New York Times bestselling author and KC local Erin Jeanne McDowell's newest cookbook, the legacy at Shatto Milk Company, and the history of the Parkville Commons. These are the folks and spots 'filling our cups'! But really, they’re giving us an excuse to sit back, stay awhile, and make a memory or two. So, take a break, grab a cozy drink (or a snack — no judgment here), and flip through these pages. Our hope for you this month is simple: go make some delicious mess, support a local spot, and pass the bread. Love ya's!
Katie Currid, Jennifer Kirby, Nico Schinco, Hannah Schreiner
Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Mary Albers LAYOUT DESIGNER Liz Nixon QUALITY CONTROL SPECIALIST Hannah Leimkuhler
ANN BRUENING, PUBLISHER @NORTHLANDCITYLIFESTYLE Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Northland City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Northland 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 Northland 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
12 Featured
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Print Prestige Meets Digital Power.
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WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?
Departments
Bottled Legacy
4
Lifestyle Letter
Shatto is still doing it the oldfashioned way — and Kansas City can't get enough.
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City Scene
10
Business Monthly
12
Locally Sourced FOOD + BEVERAGE
A Novel Cafe
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Now Open FOOD + BEVERAGE
20
Local Limelight FOOD + BEVERAGE
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Chef ’s Selection FOOD + BEVERAGE
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Our Town REAL ESTATE
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Culinary Creations FOOD + BEVERAGE
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Events
Provis Coffee hopes to be North Kansas City's new third space
Dream It, Bake It
Erin Jeanne McDowell encourages bakers to create their perfect baked good with the building blocks in her fourth cookbook
On the Cover Erin Jeanne McDowell shows off the sturdiness of her pie crust while walking through the sunflowers at Grinter Farms in Lawrence. Erin's newest cookbook, "Bake Anything," was just released. Photography: Katie Currid
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OCTOBER 2026
city scene WHERE NEIGHBORS CAN SEE AND BE SEEN
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C I T Y SC E N E
Halloween Art Classes for kids
www.orangeeaselart.com
BOO
1-3: Tiger Pool & Patio was proud to host the National Association of Women Business Owners (NAWBO) Kansas City chapter for their recent Member-Hosted Social! Jennifer Shreckengost and team welcomed local female entrepreneurs into their design space for an evening centered on connection, collaboration, and supporting women in business. Photography by Tiger Pool & Patio
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Live music with Brendan MacNaughton 5:30 – 8:30pm
Sunday October 11th Fall Fest | 1:00 – 3:30pm
Saturday October 17th
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Saturday October 24th
Hammertoe and The Fun Guys Band 5:30 – 8:30pm
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OCTOBER 2026
Known. Challenged. Valued.
business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S
At Oakhill, we guide tomorrow’s leaders through creativity, character, and community. A Place Where Your Child Is Seen & Known
Challenge, Enrichment & Experiential Learning
Helping Every Child Grow and Thrive
At Oakhill, small class sizes and caring teachers ensure your child isn’t a number — but a valued, unique learner in a supportive community.
At Oakhill, learning goes beyond the classroom — students explore nature, tackle hands-on projects, try new ideas, and learn about the world around them.
We emphasize not just what students learn, but who they become — nurturing character, problemsolving, and 21st-century readiness in a missiondriven independent school setting.
Fall Parade of Homes features 265 new homes across metro The 2026 Fall Parade of Homes runs Sept. 19 through Oct. 4 and features 283 homes built by 85 builder members of the Home Builders Association of Greater Kansas City (KCHBA). All homes will be open daily from 11 a.m. to 6 p.m., and admission is free. Free Parade guides will be available at participating Parade homes throughout the metro. More information, home listings and mobile app details can be found at KCParadeofHomes.com. Photography by Parade of Homes
The best way to understand Oakhill is to experience it. Now enrolling Pretoddler (18 months) through 8th Grade — Schedule your visit today!
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B USIN E SS M ON T H LY
Toys “R” Us Plans Retail Location for the Northland
Zona Rosa welcomes Toys “R” Us to its growing roster of national and small business retailers, bringing the iconic toy retailer to Kansas City's Northland. The new store will occupy 5,471 square feet of retail space in a prime location at 7240 NW 86th Place located between Bath and Body Works and LIDS, with a target opening in early September 2026. Known for its extensive selection of toys, games and children's products, Toys “R” Us will give Northland shoppers another option for finding products for play, birthdays, holidays and everyday occasions.
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From Art Students to Studio Leaders Orange Easel’s Junior Staff program invites current Orange Easel students who have completed fifth grade to step into a leadership role at the studio. Each summer, approximately 40 young artists volunteer alongside camp instructors, practicing leadership, communication, responsibility and teamwork while mentoring younger artists. The program gives longtime students an opportunity to grow beyond their own art-making, contribute to their studio community and develop real-world skills in a supportive environment. Photography by Orange Easel
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S H AT TO I S S T I L L D O I N G I T T H E O L D - FA S H I O N E D WAY — A N D KANSAS CITY CAN'T GET ENOUGH. ARTICLE AND PHOTOGRAPHY BY JENNIFER KIRBY
BOTTLED
LEGACY
Shatto Milk Company, tucked into the rolling farmland north of Kansas City, does more than just sell a product. Their business tells a story and has been doing it for over a hundred years.
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The land itself tells the first part of the story. Barb Shatto grew up on this farm. Her parents milked cows here. The property has been in her family for more than a century, and that history isn’t just something Barb mentions in passing. It is the foundation everything else is built on. “That means a lot to me,” Barb says. “I want to keep the work going through the generations.” Her son, Matt, is now a driving force in the company, and his three boys are already being raised with the same roots. The intention, quietly but clearly, is that this farm will outlast all of them in the best possible way. For years, the Shattos sold their milk to large corporate buyers, the way most family farms do. The margins were thin and the relationship thinner. In 2003, Barb made a decision that was equal parts courageous and practical: stop selling to the corporations and sell directly to the consumer instead. It was, by her own admission, scary. They started with white milk, chocolate, and strawberry. The community responded immediately, and the herd had to triple within the first year just to keep up. “It was a wonderful feeling, but it was stressful,” she says. “We grew too fast.” They stayed up nights to make sure everything was in place. They figured it out. Today, Shatto Milk Company is something far beyond a dairy farm — it’s a destination. Visitors come from across the country to see where their milk comes from, to feed baby calves with bottles, to put their fingers into the milking machine and feel the soft, rhythmic massage the cows experience twice a day. “People think, oh no, they’re getting pulled on, and they don’t like it,” Barb says with a laugh. “But they love it. The cows run to get milked.” That moment of realization — that the process is gentle, that the animals are cared for, that the milk in your refrigerator has a real and traceable story — is exactly what Barb hopes every visitor takes home with them. The product line has grown as organically as the farm itself. What started with three flavors now includes a rotating cast of inventive milks celebrating local teams, community partners like Children’s Mercy, and seasonal CONTINUED >
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favorites. The root beer milk has taken top honors at the World Dairy Expo five years running. The garlic butter, Barb will tell you without hesitation, wins every time it’s entered. Each product carries a story printed right on the packaging, a detail that feels entirely in keeping with a company that believes people deserve to know what they’re consuming. And the milk itself matters. Shatto milk reaches grocery store shelves within 24 hours of being collected: no added growth hormones, no added water, and glass bottles, because the milk tastes better that way and stays colder longer. “We strive to do it the old-fashioned way and sell the best quality product we can,” Barb says. For families thinking about what they put in their bodies, that transparency is rare and worth seeking out. Heavily processed milks designed for a longer shelf life, Barb notes, lose vital nutrients in that process. The accolades have followed their work integrity. Shatto was named Missouri’s Small Business of the Year in 2006 and was the first runner-up for the national award. Barb has brought her milk to the White House three times, sharing lunch with the President and earning a distinction that still stops people in their tracks. President George W. Bush declared Shatto his favorite milk. The company has been featured in Martha Stewart Weddings. Ozzy Osbourne spent a full day at the farm filming his show. The Kansas City Chiefs and Royals have been part of the story, too, of course. It reads like a list too colorful to be true, and yet every word of it is. What Barb values most lives in quieter moments. It’s the college student who bypasses the usual options and loads up a cooler with Shatto milk instead. It’s the young couple who came here as children and who now pull into the same gravel lot with their own kids in tow, wanting them to have
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that same feeling. It’s the family that drives in not entirely sure what they’re looking for and leaves knowing exactly what they found. Barb has heard these stories more times than she can count, and they never get old. That kind of loyalty isn’t built through marketing — it’s built through decades of doing things right, of caring genuinely about the land, the animals, and the people who show up at the door. At Shatto Milk Company, the product is wonderful, but the feeling you leave with is what stays with you. For those who can’t make it out to the farm, Shatto brings the experience to your door. Shatto Home Delivery, born from Shatto Milk Company a little over ten years ago, was built around a simple and timeless idea. “We decided to bring back the milkman to the Kansas City area,” says Matt Shatto. “The milk delivered to your porch [is] truly local, truly the best quality, and the freshest you could possibly get in a glass bottle.” Today, Shatto Home Delivery serves more than 3,000 customers across the Kansas City area, from Shawnee to Blue Springs, Stilwell to Plattsburg, Missouri. The offerings have expanded well beyond milk. More than 2,000 products are available, many of them local, including bread, eggs, coffee, pasta, and more. “Our intent,” Matt says, “is for the milkman to be an extension of their family, like it was in the 1950s.” The same milkman, the same day each week, and when the bottles are empty, the milkman takes them back. Customers can set up their account, browse the full product list, and choose their own delivery frequency at shattohomedelivery.com. Shatto Milk Company is open every day except Sunday, with tours available throughout the week. Visit shattomilk.com to schedule your tour and explore the full product line.
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A
Novel
ARTICLE BY REILLY ATKINS PHOTOGRAPHY BY HANNAH SCHREINER
CAFE
Provis Coffee hopes to be North Kansas City's new third space Ronni Kurtz and Josh Brown had always loved visiting coffee shops together. Starting their own always felt like a pipe dream–a fun mental exercise for an uncle and nephew who, only four years apart in age, were more like brothers. At each new cafe, they would discuss the things they loved and the things they’d do differently: more comfortable chairs, great coffee, more outlets, better hospitality. That exercise came in handy last year when they decided it was time to make their dream a reality and open their own roastery and cafe, Provis Coffee. “Coffee has always provided a space where stories can flourish,” says Ronni. “We’ve always pursued our own stories in coffee shops, and we wanted to celebrate that. People who are pursuing their own stories can have a safe place to be.” Wanting stories woven into the brand itself, they turned to Charles Dickens. The name Provis comes from the alias of Abel Magwitch in his novel Great Expectations, and the hound dog in their crest is inspired by and named for Dickens’s own canine companion, Turk. Before anything could begin, they needed to find the coffee they would serve. In March, they hired Randall Buchanan, a longtime coffee industry professional, to get the ball rolling. “In the roasting world, it can be easy to rely on major importers. Over the years I’ve developed great partnerships with the growers themselves. It’s been great to partner with specific producers that are championing experimental processing. Working
with those farms directly makes a big difference. You can taste the results of those experiments in the cup,” says Randall. They focus, largely, on both taste and approachability. Coffees need to be delicious and interesting enough for connoisseurs, but approachable enough for folks looking for something enjoyable with cream and sugar. Working with smaller growers means they’re able to produce interesting, harder-to-find coffees, like their Gesha Thermoshock and Watermelon Lemonade Co-Ferment, both produced by Colombian producer Edwin Noreña. These reserve coffees are special, scarce, and delicious. It was a gamble to bring them in. “We were going to wait further down the line to get into the higher-end experimental coffees,” says Josh. “We wanted to get more established first. But we went to a cupping, and I tried the Gesha, and it knocked my socks off. It tasted like straight flowers. We just immediately made the executive decision to get into competition-grade. The coffee was just straight emotion.” Provis delivered their first bags of coffee in mid-April, months before the cafe would open, to an immediate response. We weren’t sure what the appetite for these more experimental coffees would be,” Ronni says. “So we only bought twenty-two pounds green. It sold out in 50 hours.” All of the coffees have sold well. Single origins, blends, and yes, the more experimental coffees already have a cult following. Their monthly subscription was nearing fifty subscribers before the cafe opened its doors. CONTINUED >
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“Coffee has always provided a space where stories can flourish."
Dolce Belcourt uses the pour-over method to make coffee OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/NO RT HL A N D
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“In coffee these days, you often have to choose between really good The other important piece to nail was the location. As Northlanders themselves, having a cafe in Northtown feels especially meaningful. Ronni and Josh explored spaces across the metro, but none of them were perfect. The space wasn’t what they were looking for, the neighborhood wasn’t a good fit, or the market was too saturated. North Kansas City provided a unique opportunity: a neighborhood with fewer coffee options and real room to make an impression. Their specific space, located just off Burlington in the Blume Development, was exactly what they were looking for. Not only was the location great, but it also gave them the opportunity to open a massive, two-story, 6,000-square-foot cafe — one of the largest in the entire metro. “We want things to be done well,” says Ronni. “We care about craft down to what cups we’re using. We hired someone to throw some clay for handmade cups. We want craftsmanship in the space.” When you walk into the cafe, you can immediately feel the care that was put into every detail. You’re greeted immediately by the brand’s “hound and crown” crest over the wide coffee bar, while rich, dark wood bookcases line the walls. Comfortable furniture anchors the space, inviting you to sit and stay a while. All of this is intentional. Beyond serving an incredible product, Ronni and Josh hope to see their burgeoning cafe as a true “third place” that people can feel at home in. “I’m looking forward to the day when I walk into the shop and I see someone over there reading a novel, and someone over there editing photos, and someone over there working on a drawing,” says Ronni. “We want to cultivate a space where people can do their normal rhythms, but you know, with good coffee and a little bit of beauty.” Upstairs, you’ll find more seating, a second coffee bar for those busy Saturday mornings, small private spaces that can be rented for meetings, and a comfortable lounge area. The people, though, are what make Provis shine.
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NOW OP E N | FO O D + BEVE RAGE
coffee or great hospitality. We want to be a place where that dichotomy goes to die."
Randall Buchanan
“In coffee these days, you often have to choose between really good coffee or great hospitality. We want to be a place where that dichotomy goes to die,” says Ronni. Provis has meticulously crafted a business around their four pillars of craftsmanship, hospitality, beauty, and stories. You can see it in the space, taste it in the coffee, and feel it in everyone involved. Their story is just beginning, and it’s going to be a great one. Provis Coffee 2914 Buchanan St, North Kansas City Open as of late September 2026 proviscoffee.com @proviscoffee
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Erin Jeanne McDowell encourages bakers to create their perfect baked good with the building blocks in her fourth cookbook
ARTICLE AND PHOTOGRAPHY BY KATIE CURRID
Dream It, Bake It
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Erin Jeanne McDowell has a busy month ahead of her. Her fourth cookbook, “Bake Anything,” was just released, and she’s got a whirlwind book tour ahead of her throughout October and November, with stops all over the country. But the stop she’s probably most excited about? The one in Overbrook, Kansas. The New York Times bestselling cookbook author, whose books include “The Book on Pie,” grew up baking with her grandmother during visits to her home in Overbrook. She’s excited that the small town is included on her book tour list alongside big cities like New York and Los Angeles. “I always liked being in the kitchen with her,” says Erin. “I made things almost every time I went to my grandma’s house, even if it was just like an elaborately decorated snack plate.” Erin’s grandmother, Jeanne, died before Erin published her first book, so Erin has included her middle name professionally as an homage to her. Now, she’ll stop in her grandmother’s hometown to celebrate her newest cookbook, sharing a love of baking in the place where she first learned it. The philosophy behind the book is mixing and matching recipes to make your own creations. She relates the base recipes in the book — pudding, biscuits, sponge cake, puff pastry, brioche and more — to the “mother sauces” in foundational French cooking. The idea is to combine recipes together to create the ultimate baked good. “This book is the first book I’ve written the way that I use my own recipes as a recipe writer,” says Erin. “If I’m thinking, CONTINUED >
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"I try to write in a way that is as if I'm sitting on your shoulder in your kitchen, ‘Ratatouille’ style, talking you through the recipe.” ‘Okay, fall is coming up, I want to do a caramel apple cake,’ well, one of the things I’m going to do is look at my existing inventory of recipes and think, ‘Oh, well, I really want the cake to have the texture like this one, and I want the frosting to be caramel.” The hope is that, with “Bake Anything,” bakers can use the recipes in the book to max out their creativity and bake anything they can dream up. Along with the cookbook’s traditional written format comes scannable QR codes that unlock video tutorials, too. The video format allows for additional instruction by Erin, who finds great joy in teaching baking. “As a teacher, I don’t work in a bakery. I don’t work in a restaurant. I don’t get to physically feed people,” she says. “But what I get to do is help teach them to feed themselves and feed their community and feed their friends, make birthday cakes for their friends, for their kids, for their families, and mark those joyful daily kind of celebrations.” The video format is a natural fit for Erin, who has built a following online with her upbeat guidance in the kitchen. She calls her community happy bakers, named after the phrase she says at the end of her videos. It’s also the name of her YouTube channel — Happy Baking. “It does bring me a lot of joy,” says Erin. “The eternal hope is sending that message to people that this is something that can bring you some joy to your day.”
That encouragement and positivity are something Erin has become known for, both on the Internet and during her stint as a baking coach on Netflix’s “The Big Nailed It Baking Challenge.” She knows getting good at something can be intimidating. “If people are scared of failure and they don’t feel that positivity and that joy and that love of what you’re doing, they’re not going to keep doing it enough to get to that sweet spot themselves,” says Erin. “My whole philosophy is to be as encouraging as possible, to talk people through mistakes, to help troubleshoot mistakes. I try to write in a way that is as if I’m sitting on your shoulder in your kitchen, ‘Ratatouille’ style, talking you through the recipe.” At the end of the day, Erin wants people to be able to invent the perfect creation in the kitchen and make it a reality — hopefully, with the help of “Bake Anything.” Catch Erin — and her new book — and one of the local stops on her book tour. You can register for events and find more details at erinjeannemcdowell.com. You can also order signed copies of the book on her website. October 15: Saltwell Farms in Overbrook, KS October 17: Mid-Continent Public Library in Kansas City, MO November 19: Andre’s Confisserie Suisse in Kansas City, MO November 28: The Raven in Lawrence, KS
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ERIN JEANNE MCDOWELL'S
Vanilla Pudding ARTICLE BY KATIE CURRID | PHOTOGRAPHY BY NICO SCHINCO
While she definitely thinks you should start with whatever recipe sticks out to you from her newest book, “Bake Anything,” Erin Jeanne McDowell also wants to nudge you towards her pudding recipe. She says pudding is underrated to Americans, relegated to the same category as shelf-stable Snack Packs instead of the delicious homemade custard that it is. If you’ve never made pudding without the help of a powdered mix before, now is your time to shine, and it’s an easy one to start. Check the end of the recipe for riffs and flavors. In her newest building block cookbook, “Bake Anything,” Erin also introduces a ton of ways to bake with pudding, from buttercreams to poke cakes to frozen pudding pops to cream pies.
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C HE F ’S SE LE CT ION | FOOD + BE VE RAGE
VANILLA PUDDING INGREDIENTS: • • • • • • • •
150 g / 3/4 cup granulated sugar 28 g / 1/4 cup cornstarch 2 g / 1/2 teaspoon fine sea salt 690 g / 3 cups whole milk 118 g / 1/2 cup heavy cream 85 g / 4 large egg yolks 10 g / 2 teaspoons vanilla extract or vanilla bean paste 14 g / 1 tablespoon unsalted butter
VARIATIONS: Chocolate Pudding
MAKES: 3 3/4 cups pudding (about 6 servings)
In step 2, whisk 2 g /1/2 teaspoon instant espresso powder and 16 g / 3 tablespoons cocoa powder into the sugar and cornstarch mixture. In step 5, mix in 113 g / 4 ounces finely chopped chocolate along with the vanilla and butter until the butter is fully melted. You can use dark or semisweet chocolate— even milk chocolate here (which will result in a sweeter pudding).
DIFFICULTY: Easy
Lemon Pudding
DIRECTIONS:
1. Gather six glasses or serving dishes and place them on a small baking sheet. Make enough room in your fridge so the baking sheet will fit comfortably. 2. In a small bowl, whisk the sugar, cornstarch, and salt to combine. In a medium pot, whisk the milk, cream, and egg yolks until well combined. Whisk the sugar/cornstarch mixture into the pot until well combined. 3. Heat the mixture over medium heat, whisking gently and constantly while it heats. As it continues to thicken, it can be helpful to switch to a silicone spatula to more easily keep the mixture in motion and be sure there isn’t pudding thickening more in the base or edges of the pot. 4. Continue to cook, stirring the base and sides constantly, until the mixture comes to “first boil”—small bubbles may appear around the edge of the pot but continue to cook until a large bubble (or a few) appear in the very center of the pot, 7 to 10 minutes. The pudding should be thick and creamy. 5. Remove the pot from the heat and stir in the vanilla and butter, mixing until the butter is fully melted and incorporated. Strain the pudding through a fine-mesh sieve into a large liquid measuring cup or heat-safe bowl. 6. Spoon, ladle, or pour the mixture into the prepared glasses or serving dishes. If you’re anti–pudding skin, place a piece of plastic wrap directly on top of the puddings to prevent a skin from forming (if you secretly love pudding skin like a select few of us out there, skip this step and loosely cover the containers instead). 7. Chill the pudding until it’s fully cooled and even thicker, at least 2 hours (and up to overnight).
Makes 800 ml / 3 1/3 cups pudding Reduce the milk to 518 g / 2 1/4 cups. Eliminate the vanilla. Increase the cornstarch to 37 g / 1/3 cup. In step 2, whisk 173 g / 3/4 cup fresh lemon juice into the sugar and cornstarch mixture, then add that mixture into the pot and whisk vigorously to combine. If desired, you can add a few drops of yellow food coloring to augment the color of the pudding.
Pistachio Pudding Reduce the milk to 575 g / 2 1/2 cups. Before starting to make the pudding, use a blender to combine the milk, cream, sugar, salt, and 180 g / 1 1/2 cups raw, shelled pistachios (blanched nuts will give the prettiest natural green color but aren’t required).
Butterscotch Pudding Replace the granulated sugar with 160 g / 3/4 cup dark brown sugar. Use your hands to combine the brown sugar and cornstarch—this distributes it better than using a whisk alone.
Cheesecake Pudding Reduce the milk to 518 g / 2 1/4 cups. Eliminate the butter. Cut 340 g / 12 ounces of cream cheese into cubes about 1 inch / 2 1/2 cm wide. In step 5, use a whisk to gently mix in the cream cheese and 15 g / 1 tablespoon fresh lemon juice into the pudding along with the vanilla extract before straining it.
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pumpkin patch fun!
t t
Acres upon Acres of Pumpkins apple cannons and paintball
t t
Barnyard mini golf Weekend Pig Races
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Little Bud’s Railroad Rides Petting Barn with Farm animals
t t
Slides Galore for all Ages donuts and farm-Made Treats
N. 1760 7
8 406 O6
reet libert ND st y, M .E 52
Open sep 19- oct 31
Save $ 3 per admission
www.carolynspumpkinpatch.com
kc’s premier pumpkin patch for 35 years!
when purchased online
thursday through monday
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www.primaparkville.com | 816.777.6315 12 E 1st St Parkville, MO 64152 |
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Your Pots Perfected Every Season
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Mo re T h a n A S h o p p i n g C e n te r 25 YEARS OF PARKVILLE COMMONS AND THE PARTNERSHIPS BEHIND IT
ARTICLE BY DALE BROUK PHOTOGRAPHY COURTESY OF DALE BROUK
Photo by Ashley Elwell
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O UR TOWN | REAL ESTAT E
Today, most people know Parkville Commons as the place to go for their everyday needs. From its flagship tenant, Price Chopper, to some of Parkville’s favorite restaurants — such as Nick and Jake’s, Acre, Sakae Sushi, Pizza Hut and Jimmy John’s — Parkville Commons has it all. “The developer had a great vision and a great plan for Parkville Commons, and we were excited to be part of it from the beginning,” stated Alan McKeever, owner of McKeever’s Price Chopper. The original vision for the center was to provide basic community services to support the growing population base created by The National, Riss Lake, Thousand Oaks and the surrounding area. The focus on community services brought in Walgreens, Pride Cleaners, Parkville Eye Center, Cycle City, and Twill, to name a few. Parkville Commons has come a long way since late 2000, when the property known as Parkville Heights was placed under contract. Then the world changed forever on September 11, 2001, and the financial markets collapsed, as did the contract on Parkville Heights. However, the vision did not die. In 2002, Parkville Heights was back under contract. In 2003, design, engineering, and the first phase of financing were complete. For history buffs and old-line Parkville residents, Parkville Heights was remembered as the home of Apple Market, which was part of the historic Muehlebach & Sons grocery business that started in 1874. The site in Parkville Commons marked the final chapter of the oldest continuous father-and-son grocery business in America — the Parkville location was open from 1968 to 2003. A monument has been erected in the grassy area next to Nick and Jake’s to honor the Muehlebach family and their tradition of serving the community. The developers, in keeping with the theme “provide community services,” donated property to Platte County to construct the Platte County Community Center, commonly known as the Parkville YMCA. The Parkville YMCA opened in 2005 and currently boasts one of the largest memberships of any YMCA in the United States. Buoyed by the success of Parkville Commons, the developer approached the City with an idea: move City Hall to the new development. The financing would come from a simple source
— the extra sales tax revenue generated by Parkville Commons’ own tenants, not any new tax. The City and developer agreed to the plan, and construction began in late 2005. Parkville City Hall opened in 2006, and every year since, that increase in sales tax revenue has covered the debt payments on the building. As a result, Parkville got a new City Hall without issuing bonds or putting its credit on the line. The project was funded entirely by private investment, made possible by capturing the added sales tax activity through municipal incentives. In 2007, the developers opened more storefronts speculatively, betting that demand would follow. They were right, and it was leased quickly. Today, Imperial Golf, Rio Salon, Parkville Nutrition, Country Financial, and Petersen’s Pets fill the 31,000 square feet. In 2010, the developer behind Parkville Commons and The National partnered with MoDOT to donate over $2 million in rightof-way land along Highway 45, enabling the highway’s expansion from Highway 9 to Hampton Road. The project was completed in 2012, the same year Heartland Health opened its new health and wellness center there — now part of the St. Luke’s health network. Since 2012, Parkville Commons has operated as a community-minded retail center, always ensuring it provided the goods and services families in the surrounding area needed. The center was sold in mid-2023. “We take great pride in continuing the vision of the original developers and will continue to make Parkville Commons a destination everyone can take great pride in,” said Dwight Medbery, current manager and part owner of Parkville Commons. As part of the sale, the developer retained three parcels in front of City Hall — and, in keeping with their promise, donated that property to Parkville in 2025. Parkville Commons is an example of how a public/private partnership can work, with both parties enjoying the benefits of a long-standing relationship. Today, this retail center generates over a million dollars a year in sales tax receipts and $900,000 in real estate taxes for Parkville and Platte County — not bad for an area 25 years ago that was once deemed a blight. Special thanks to Tony Borchers and Jim Allen, whose reporting provided background research for this article.
DALE BROUK
Dale and his wife of 40 years, Elaine, have been part of Platte County for 23 years. Dale is a philanthropist and creator of Generosity USA and volunteers numerous hours to civic organizations. Professionally, he is a CPA, CFO, and has overseen numerous small businesses with combined annual budgets in excess of $35 million.
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maple pumpkin parfait
A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT
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.
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C ULIN A RY C R E AT ION S | F OOD + 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
NOW BOOKING CLASS OF 2027 SENIORS
502.295.2251 hannahschreinerphotography.com
Embrace the Climb. DO WHAT OTHERS WON’T, SO YOU CAN DO WHAT OTHERS CAN’T. We embrace expectations, we embrace accountability, but above all we embrace the “athletic climb” to become the best version of ourselves! Serving the Youth & Adults. Join us! 6014 N HWY 9. Parkville | 816-863-4111 | altsportsperformance@gmail.com portal.iclasspro.com/arcsouth | Valtsportsperformance OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/NO RT HL A N D
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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.
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PRIVATE DINING | CATERING | MEAL PREP
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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/NO RT HL A N D
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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 6T H, 7 T H A ND 13TH
Learn to Play Mahjong North Kansas City Public Library | 6:00 PM Ready to try something new? Join us for an introduction to the classic game of Mahjong! We’ll learn about the tiles and how the game is played, explore the 2026 National Mah Jongg League playing card, and go over proper game setup and rules. No prior Mahjong experience is necessary; beginners are welcome! More information and registration at nkcpl.org. O C TOBE R 9 T H - 2 0 T H
Spooky Trail Hunt Clay Woods Trail | 9:00 AM The Spooky Trail Hunt is a fun and interactive family activity along a section of the trail at Clay Woods Trail! Liberty Parks & Rec will hide 12 ghost cutouts along the trail and it’s up to YOU to find them! This is a self-guided activity. More information at libertymissouri.gov. O C TOBE R 1 0 T H
Howl-O-Ween Waggin' Trail Dog Park | 432 E 32nd Ave, North Kansas City | 10:30 AM Dress your pups in costume for a day out at Waggin’ Trail Dog Park! Pups can participate in a costume contest, raffle, meet with dog vendors, and more. With a $5 or item donation, each dog will receive a trick-or-treat bag and entry to the costume contest. More information at nkc.org. O C TOBE R 1 0 T H
Pumpkin Festival and Block Party Historic Downtown Liberty At this special market day, enjoy pumpkin spice and everything nice with fall fun for the whole family, including free activities! More information at historicdowntownliberty.org. O C TOBE R 2 3 RD
Beats and Broomsticks Zona Rosa's Central Park | 5:00 PM Zona Rosa is hosting the Halloween event of the season, featuring trick-or-treating, food trucks, a DJ, spooky brews and beer from Queen of Acorns, and photo opportunities with the Sanderson sisters. The evening ends with a showing of Hocus Pocus, starting at 7 p.m. O C TOBE R 3 0 T H - N OV E MB E R 1ST
Foodeesfest Zona Rosa's North Park | 1:00 PM We’ve partnered with FoodeesFest, one of the fastest-growing food and artisan festivals in the country to bring a 3-day festival to Zona Rosa over Halloween weekend! Expect to find 40+ food trucks, creative artisans and vendors, kids’ activities, music and of course, trickor-treating. More info at zonarosa.com
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EVE N TS
Candi c: 816-591-5590 Ashley c: 816-728-2253 SweeneyTeamKC@ReeceNichols.com
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HIGHLANDS OF WEATHERBY 10755 NW 81ST STREET $1,500,000-MLS#2637218
3.25 ACRE ESTATE LOT 12820 NW CROOKED ROAD $1,199,900-MLS#2628927
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