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LIFESTYLE LETTER

The Flavors of Fall

October 2026 PUBLISHER

Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, as we celebrate the food and drink that makes Snohomish such a delight for the senses. We had the privilege of sitting down with Grain Artisan Bakery & Craft Coffee to hear how their intentionality in sourcing has continued to provide the highest quality all-inclusive products to their customers. We also chatted with Erik and Jackie Vail, who opened Uptown Wine Bar & Kitchen to share their love of wine and community, creating "a place that feels like home." For me, the smells of fall bring back memories of my childhood home. The aroma of cinnamon, baked apples, pumpkin pies, and hearty soups fills me with nostalgia. Now, there's nothing better to me than plopping a big Dutch oven full of fresh soup on our table, served alongside a freshly baked loaf of sourdough (don't forget the butter!) There’s an art to creating a dish that not only satisfies your taste buds but also creates a feeling or memory for those you share it with. What a gift food is - it can bring people together, bridge social divides, connect us to our past, and create deep conversations. I am always grateful when I get to enjoy a meal out, but I am even more thankful for the regularity of cooking good food for my people, and then extending that hospitality to others. So whether you’re enjoying a meal out with friends, or dishing up a big batch of soup for whoever is gathered around the table, these shared moments are what make life flavorful. Here’s to savoring every bite, and enjoying all the mouthwatering flavors of fall. All the best,

Shannon Coy | shannon.coy@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Teresa Coy | teresa.coy@citylifestyle.com E D I TO R

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OCTOBER 2026

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OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

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Grain Artisan Bakery + Craft Coffee

A look into Snohomish’s community-centered, inclusive cafe ARTICLE BY AMBER DAWN SCHULTHEIS | PHOTOGRAPHY BY DAWNING MEMORIES

EAT R IGH T | FO O D + BEVE RAGE

Grain Artisan Bakery + Craft Coffee has become an icon of the Pacific Northwest food scene and a beloved community-centered cafe in the heart of Snohomish. Grain offers a generous assortment of inclusive, gluten-free baked goods - including one of the region’s best-loved sourdough loaves - and beautifully flavored cakes and layered pastries perfect for any event or occasion. Lauren Anderson-Porter is the owner, founder, and CEO of Grain and a self-taught pastry chef who began her craft in 2015 by making a gluten-free smash cake for her toddler with food sensitivities. Inspired by the positive response from friends and family who sampled her wholesome bakes, she started taking custom orders and experimenting with an assortment of desserts, pastries, and breads. In 2020, when the rest of the world was scaling back on big business decisions, Lauren boldly sought the support of the community through a Kickstarter campaign. She quickly exceeded her financial goals and soon after opened her doors on First Street in historic downtown Snohomish. What started as a home-kitchen endeavor serving pop-ups and farmers markets grew into the popular brick-andmortar storefront we know and love today. The intentionality of the menu extends beyond the pastry case. The coffee program at Grain is the quiet, aromatic hero of the cafe. They partner with small-batch specialty roasters and serve only single-origin coffee, which makes pulling consistently perfect espresso shots all the more important. Baristas are specially trained to pull espresso and take pride in serving an cup every time. The quality of their coffee beans is unmatched, and CONTINUED >

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they rotate their offerings bi-weekly, always offering one “tame” roast, one “wild” roast with more depth and complexity of flavor, and three pour-over coffee offerings. Guests of Grain went absolutely wild for the recently featured Watermelon Nitro, a fruit-forward, balanced roast designed to expand our palates and delight our senses. Lauren partners with Velton’s Coffee Roasters in Everett for Grain’s single-origin tame espresso offering. The wild espresso and pour-over options are selected during a monthly “team cupping,” where the Grain team gathers to sample different roasts and unique coffee styles in an effort to deliver a well-rounded coffee menu. The organic syrups used in coffee and tea drinks are made in-house from scratch with flavors including lavender, vanilla bean, chocolate ganache, dark muscovado, salted caramel, and vegan coconut caramel, as well as featured seasonal options. Whether you’re an espresso aficionado or a no nonsense black coffee drinker, there’s a top-notch cup of coffee waiting for you here.

“Everything is local, sustainable, organic, regeneratively farmed, and fair trade. As high of quality we can find, that’s what we source because intention behind sourcing shouldn’t be an afterthought - it should be something we are looking at first,” 16

EAT R IGH T | FO O D + BEVE RAGE

In addition to an exceptional coffee program, Grain also sources their dairy products from Grace Harbor Farms and Twin Brooks Creamery, both local to the region and of the highest quality available. Their pasture raised eggs come from a cherished local family farm, Sky Valley Family Farm, and their single origin, organic bean-to-bar chocolate comes from internationally acclaimed Seattle chocolate roaster, Spinnaker. “Everything is local, sustainable, organic, regeneratively farmed, and fair trade. As high of quality we can find, that’s what we source because intention behind sourcing shouldn’t be an afterthought - it should be something we are looking at first,” Lauren says. Beyond the exceptional coffee and tea selection, these artisan touches go the extra mile in creating an unmatched cup of inclusive comfort. CONTINUED >

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Cafe shelves and refrigerators are stocked with intentionally sourced gluten-free snacks, local goods, and gifts from local, sustainable, and/or organic makers. Where a local product isn’t available, Lauren holds true to her commitment to source from sustainable brands with shared Grain values. Offering an additional product assortment helps Lauren and her team further serve their customers by bringing a gluten-free market into their cafe experience. On the challenging days, the Grain team and loyal customers keep Lauren going. “There are customers who haven’t enjoyed a croissant since childhood, coming in and ordering a classic pastry with tears in their eyes.” While the pastries are intentionally formulated to be delicious and enjoyable for anyone, these are the

EAT R IGH T | FO O D + BEVE RAGE

people Lauren aims to serve and what continues to make her work meaningful more than ten years later. She and her team are steadfast in their commitment to food safety and allergen protocols to ensure customers with food sensitivities and allergies can enjoy any item from the Grain pastry case or retail shelves with confidence and comfort. In line with keeping her work meaningful and operations running smoothly, Lauren prioritizes the hiring process, centering training and onboarding around hospitality practices and intentional systems. “The team is the heart and soul of Grain,” Lauren says. The Grain team approaches food and community with inclusivity at the forefront. Everyone is welcome and every person is considered and valued. Later this year, Lauren and the Grain team plan to venture into wholesale distribution to make their products more accessible to the community. To make this happen, Lauren plans to take on a larger space here in Snohomish to enable scaled production without compromising product quality. A move like this will allow the Grain team to meet the needs of the existing storefront location,

supply local restaurants and cafes with top-notch gluten-free bread and pastry options, and accommodate the growing demand for custom orders for private events. The Grain team cares deeply about what they do, the way they do it, and the community they serve. Last fall, they began partnering with the Snohomish Food Bank to provide freshly baked, gluten-free, dairy-free biscuits each week in an effort to make allergen-friendly, thoughtfully crafted food more accessible. “A lot of people aren’t able to access high-quality allergen-friendly baked goods,” Lauren says. With every loaf baked, espresso poured, and guest served, Lauren and her team continue to shape a more intentional food community throughout Snohomish and the greater Seattle area. As Grain continues to grow, new opportunities are emerging for existing staff and community members looking to join the team. Keep an eye out for new role openings coming soon at www.grainartisanbakery.com/team or reach out to careers@ grainartisanbakery.com to apply for a position. For wholesale opportunities, email wholesale@grainartisanbakery.com, and for catering, custom orders, or weddings, email them at hello@grainartisanbakery.com.

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ARTICLE BY COURTNEY EVANS PHOTOGRAPHY BY SNOHOMISH FOOD BANK

Undead to End Hunger Snohomish Food Bank prepares for largest annual fundraiser with Zombie Walk On Thursday, October 29th, Snohomish will once again get a little spooky when the Snohomish Zombie Walk takes over First Street. Held alongside the final Snohomish Farmers Market of the season, the event is one of the Snohomish Food Bank’s largest fundraisers of the year. The walk is free to participate, and donations help the bank prepare for the increased needs that come with fall, winter, and the holidays. It is a fun evening, but the heart behind it is serious. The Snohomish Food Bank is serving more people than ever, as the cost of groceries continues to rise. And while food is at the center of its mission, the food bank offers far more than a bag of groceries. For many people, the food bank has become a place to find connection and community, and its support goes far beyond twice weekly grocery shopping. Throughout the week, the bank offers home delivery, senior shopping hours, and express shop lockers, along with programs that provide weekend groceries to food insecure elementary, middle, and high school students. It also distributes food to community partners serving

M UST SE E | LO CAL S ERVICE S

seniors, families, and others throughout Snohomish. Staff and volunteers make weekly calls to clients to check in, make sure they have what they need, and simply spend a little time talking. For some people, that conversation may be the most meaningful interaction they have all week. Executive Director Megan Kemmett shared the story of a man who had enough gas to make it to the food bank, but not enough to get home. “He asked if there was anything we could do,” Megan said. “We were able to give him a voucher to get his gas tank filled at Fred Meyer.” That moment is a perfect example of what makes the food bank so much more than a place to pick up food. Megan encourages people to reach out when they are facing a problem; even if they are unable to help, the organization may be able to point people toward another resource, or find a way to help fill the gap. And behind every program are volunteers who keep everything moving. As the needs grow, so does the need for helping hands. Whether you can give an hour, a full day, or a regular commitment, there is

“ The food bank of fer s far more than a bag of groceries”

a place for you. Volunteering can be a great way to meet people, make a difference, and become part of the community that makes the food bank possible. Financial donations are also critical. They help provide food, support programs, and keep resources available for people who need them throughout the year.

So this Halloween, let the zombies have the brains and let the rest of us bring the heart. Join the fun on First Street, support the Snohomish Food Bank, and help make sure our neighbors have the food, resources, and support they need. Because when a community comes together, even a horde of zombies can help make a difference.

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JOHN L. SCOTT SNOHOMISH

Help us Fill the Van for the Food Bank!

Join John L. Scott Snohomish in giving back! Each October our office holds a Food Drive benefitting Snohomish County Food Banks. Last year, with the help of the community, we were able to donate over 32,000 pounds of food, and nearly $30,000!

Join us at our Events to Give Back: Give Back Night at Sno. El Paraiso - Oct.6 Engage Snohomish - Oct. 21 First Street Trick or Treat - Oct. 31 *Event details will be posted on our Facebook Page

Drop off Donations! We will be collecting donations from Oct. 1 thru Oct. 31 at our office, 108 Union Ave Snohomish

John L. Scott Snohomish

(360) 217-8670 snohomish@johnlscott.com Proud member of the Snohomish Chamber of Commerce!

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ARTICLE BY MICHELLE W. PARNELL PHOTOGRAPHY BY SHANNON BEAUCLAIR

Come for the wine, stay for the vibe. How Erik and Jackie Vail designed a comfortable, home-like atmosphere at Uptown Wine Bar & Kitchen.

UPTOWN WINE BAR It’s been ten years since Erik and Jackie Vail opened the doors of Uptown Wine Bar & Kitchen, revealing a cozy, multifaceted bar where community members can gather, enjoy great wine, and experience a “place that feels like home.” With an extensive wine selection that includes over 1,000 labels, Uptown Wine Bar & Kitchen allows guests to savor wines they already love, while simultaneously providing the opportunity to experiment with something new. Since opening, the wine bar has evolved and expanded into a full restaurant, offering a curated nonGMO, organic, and heavily locally-sourced menu, elevating the overall experience.

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

Occasionally, the couple encounters someone who asks to substitute a specific type of wine offered for tastings because the person thinks it is not a good fit for them - but Erik and Jackie enjoy changing their minds. “We have found that there is always a weirdness around Merlots, Chardonnays, and Rieslings, but we like to say that we’ve brought Chardonnays back,” says Jackie. “Not all Chardonnays are created equal, so we encourage people to give it a try. This one is a different style, and many people find they like it once they try it.” “There is a very wide range of wine and of choices in how winemakers make wine,” adds Erik. “Where it was grown, when it was grown, and what year it was grown all factor into changing wine. So, if you decide not to try a particular grape anymore, you’re really selling yourself short.” CONTINUED >

Uptown Wine Bar & Kitchen showcases Washington state wineries, with an overwhelming majority of the wines originating in-state. Given the large selection to choose from, the couple welcomes questions and provides opportunities for guests to try different wines to see what they love most. “We’re happy to talk with people and guide them based on what they are looking for and their taste, but our daily tastings are a great place for someone to start if they don’t know what they like or want,” explains Erik. “We offer daily tastings of six different wines, three whites and three reds. So you can try those, pick one of your favorites, and have a glass or two.” Through the monthly wine club, members can explore new flavors through a carefully curated wine selection. “When we opened, we immediately started a wine club that features different wines,” shares Jackie. “Instead focusing on one specific winemaker’s wine, we have a selection of six wines from all over Washington showcasing different wineries and what they are doing really well.”

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“WE LOVE WINE, BUT OUR FAVORITE THING IS HAVING THE COMMUNITY HERE AND SEEING PEOPLE LAUGHING AROUND OUR TABLES....THAT HAS REALLY BEEN OUR GOAL; TO CREATE A SPACE WHERE WE WANT TO BE, AND WHERE OTHERS FEEL COMFORTABLE.”

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

Erik and Jackie have intentionally cultivated a space where people feel comfortable asking questions and exploring wines even without extensive knowledge. “We love and respect wine and I can talk to you about wine until you’re blue in the face and don’t want to hear anymore,” says Erik. “But we also love when people just want to come in and drink wine. There doesn’t have to be a lot of pomp and circumstance or pretense to it. We don’t need to make it super fancy or make you feel silly if you have questions or don’t know how to pronounce something. It’s a beverage that took a lot of work to get into your glass and if you want to hear what that, I can tell you, but if you just want to drink, that’s fine too.” The thoughtful food menu boasts dishes made with as many locally-sourced ingredients as possible, all organic, providing a perfect complement to any wine on the list. Many of the dishes reflect a Mediterranean theme and include tapas, cheeses, flatbreads, salads, and delicious bites. Always focused on creating a great experience, Erik and Jackie just recently introduced six signature cocktails for guests to enjoy as well. Whether guests are savoring the cozy, indoor ambiance, or enjoying the dog-friendly patio where you live music is played during the summer months, Uptown Wine Bar & Kitchen gives locals and visitors alike some place to sit back, relax, and fully enjoy

time with family and friends. “We love wine, but our favorite thing is having the community here and seeing people laughing around our tables,” shares Jackie. “People tell us all the time that they feel like this is a second home for them. That has really been our goal; to create a space where we want to be, and where others feel comfortable.” Erik, Jackie, and Vino, their cute Frenchie mascot, encourage you to stop in to Uptown Wine Bar & Kitchen, located at 122 Avenue A in downtown Snohomish, and explore all they have to offer, including a selection of private label Vail Family Wines. For more information and to stay updated on the menu and wine list, visit uptownwinebeer.bar and follow @Uptownwineandkitchen on Instagram.

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ARTICLE BY AMBER DAWN SCHULTHEIS PHOTOGRAPHY BY DAWNING MEMORIES

A COZY, MARKET-INSPIRED, ONE-POT SOUP FOR FALL

CREAMY ITALIAN SAUSAGE SOUP

This harvest season soup is balanced with Italian chicken sausage, potatoes, and kale in a savory chicken broth. It comes together in under an hour - in just one pot - and is all you need to get through the impending rainy season with a bit more joy. Make it for your next gathering, pack it into a thermos when ski season arrives, and be sure to make time to savor and enjoy. If kale isn’t your veggie of choice, this recipe might turn you into a believer. The fibrous stems are removed as they can be disruptive to the enjoyment of a dish. The leaves are chopped into small pieces that quickly absorb the broth and transform the kale’s notoriously gruff texture into a more tender, delightful bite. One last note: There’s a little magic in picking up ingredients at the Snohomish Farmers Market and turning them into dinner. Letting them simmer together on the stovetop, flavors mingling and filling your home with the comforting aroma of local goodness. Sourcing from our neighbors makes home cooking all the more delicious.

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

CREAMY ITALIAN SAUSAGE SOUP SERVES 6 people

Ingredients: • • • • • • • • • •

TIME

45 Minutes

1 tablespoon olive oil 1 medium onion, diced 1 celery stalk, diced 1 large carrot, diced 1 pound Italian chicken sausage, bulk or uncooked links removed from casings 1 teaspoon red chili flakes 3 cloves garlic, finely grated or minced ¼ cup white wine or water 1-2 teaspoons Better Than Bouillon, optional 1 ½ quarts chicken stock or chicken bone broth

• 1 bay leaf • 1 Parmesan rind, optional • 2 cups potatoes, cut into small ¾ inch cubes • 2-3 cups kale (about 1 bunch), stem removed and finely chopped into ribbons • ¼-½ cup heavy cream, optional • Kosher salt, to taste • Black pepper, to taste • ½ cup Parmesan, freshly grated preferred • ½ cup fresh Italian parsley or basil leaves, finely chopped for garnish

Directions:

1. Wash, peel, and dice the onion, carrot, and celery into similarly sized pieces. 2. Heat a 6-quart pot or Dutch oven over medium heat. Add the olive oil and, once warm, add the diced onion, carrot, and celery. Stir to coat and cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and the onion is a bit translucent around the edges. 3. Add the sausage, breaking it into bite-sized pieces as it cooks. Continue cooking until browned and fully cooked through. 4. Add the garlic, bouillon, red pepper flakes, and bay leaf and stir into the sausage until the garlic becomes fragrant, about 1-2 minutes. 5. Add the white wine, chicken broth, and Parmesan rind and bring to a gentle simmer. 6. Add the potatoes, cover and cook over medium-low heat for 20-25 minutes, or until the potatoes are fork-tender. 7. Taste the broth and adjust with salt and black pepper as needed. Depending on the chicken broth or stock and bouillon you use, you may need little or no additional salt. 8. Stir in the chopped kale and simmer for another 5 minutes, until the kale is tender and the potatoes are completely cooked. 9. Stir in the heavy cream, if using. Remove the Parmesan rind and bay leaf before serving. 10. Top with freshly grated Parmesan and chopped fresh herbs. Serve with a generous slice of crusty sourdough bread - such as Dubuque Bakery’s Signature Whole Grain Bread - and enjoy!

AMBER DAWN SCHULTHEIS Amber Dawn Schultheis is a Snohomishbased hospitality and culinary creator and the founder of The Host Notes. From casual celebrations to Tuesday night dinner, she helps you gather with intention, joy, and ease. Find more seasonal recipes and hospitality inspiration at thehostnotes.com and follow @thehostnotes on all your social channels.

@ t h eh o s t n o t e s | t h eh o s t n o t e s . c om

Gathering Notes:

Make it Ahead: This soup can be made up to three days in advance if stored in an airtight container and refrigerated. For Larger Gatherings: This soup generously serves six people and can be easily doubled or tripled for a larger gathering (bring out your largest stock pot!). Adding additional vegetables of your choice is another simple way to stretch the recipe. Hosting Shortcut: While homemade broths and stocks are exceptionally delicious, using store-bought bone broth or chicken stock works perfectly for this recipe (and will save you heaps of time). Storage Tips: Store in an airtight container in the refrigerator for up to seven days in the freezer for up to three months. For full recipe notes including serving suggestions and more seasonal, hospitality-focused recipes, visit thehostnotes.com and follow along @thehostnotes on your favorite social channels. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S N O HO M I S H

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THE SNOHOMISH Healing Project

PROVIDING ORGANIC, GOURMET MEALS TO COMMUNITY MEMBERS RECOVERING FROM CANCER ARTICLE BY AMBER DAWN SCHULTHEIS PHOTOGRAPHY BY SNOHOMISH HEALING PROJECT

O UR TOWN | LO CAL SERV ICE S

The Snohomish Healing Project is a volunteer-run, not-for-profit providing fresh, nourishing, organic meals to community members recovering from cancer treatment. Founded and operated by Annie Simmons-Loftus, her kitchen is a joyfully calm yet lively place - buzzing weekly with volunteers sharing stories and recipes to the backdrop of classic tunes and clanking pots and pans. Annie is a long-time advocate for making beautiful food out of whole ingredients. Her love for cooking stems from summer visits with her grandmother, who was a “wonderful cook!” and learning to create the meals she wanted to eat at home. Annie’s innate love for food led her through culinary school and into restaurant ownership. She volunteered with World Central Kitchen during the California wildfires, providing the community with meals on the frontline in the midst of a devastating season. Through these experiences and each season of life, Annie knew she wanted to create a more peaceful kitchen environment, driven by something of meaning and impact.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S N O HO M I S H

When her close friend, Lisa Fidler, was diagnosed with pancreatic cancer, Annie felt what most people feel when cancer arrives uninvited - helpless. She began spending time with Lisa each week, cooking for her and filling her fridge with wholesome food to provide her strength through treatment and as a daily reminder that she was deeply cared for. When Lisa’s mother began ordering meals for her through a local “Food is Medicine” nonprofit, Annie was curious and eager to get involved. She wanted to learn more about the organization behind this great gift. Annie began to volunteer for the Ceres Community Project in Northern California and later became the kitchen manager where she learned the ins and outs of the program’s operations. Annie studied the Ceres affiliate training program, a model for building similar community programs in underserved areas. As she explored existing sister programs throughout the greater Pacific Northwest, she learned that no comparable program existed in the state of Washington. Annie’s network of friends in Snohomish County helped lay the groundwork for the Snohomish Healing Project including current board president,

JanRose Ottaway Martin. JanRose is a Snohomish County native who has worked extensively with Washington nonprofits and provided helpful guidance during the start up phase of the program. In 2023, the Snohomish Healing Project had their official launch dinner and has been operating steadily since, serving 84 clients and more than 100 family members and caregivers. Annie drives from her home in Portland, Oregon every week to source ingredients, lead the kitchen operations, and cook gourmet meals for the community. “This isn’t just about filling bellies. It’s about nourishment and providing sustainable, nutritious meals,” Annie says. “Up to 80% of cancer patients suffer from malnutrition.” She designs each menu with intention, balancing nutrition, flavor, and variety so clients get as much sustenance as possible. The menu offers things like oven-fried chicken with mashed potatoes, spring peas and carrots, or Thai basil turkey with coconut rice and a veggie stir fry. Many of the dishes are classic, comfort foods with a healthy twist, and Annie seeks to balance meals that are delicious and beautiful as well as familiar and comforting. Clients often remark on “actually liking”

“This isn’t just about filling bellies. It’s about nourishment and providing sustainable, nutritious meals.”

O UR TOWN | LO CAL SERV ICE S

ingredients they hadn’t previously considered, which is a huge win in Annie’s book. Each week, volunteers gather around the kitchen to prepare ingredients, cook each dish, package, and deliver meals to clients in all corners of Snohomish County. Many of the volunteers have been touched by cancer personally or as caregivers and have a deep understanding of the physical, emotional, and financial toll cancer can have on patients and loved ones. “Many family members of cancer patients express a sense of helplessness, fear, and sadness,” says Annie. Volunteers have shared that contributing to the Snohomish Healing Project gives them a sense of community and a way to help. “This is a gift to the volunteers - it gives them something tangible to do. A way to help.” Clients may receive up to two additional servings of seven meals per week for family members and caregivers to help reinforce their support system and ensure they are well cared for. “At the very least, we’re solving the question of ‘what’s for dinner’ and alleviating some of the financial burden that often comes with a cancer diagnosis,” Annie shares. Meals are provided free of charge to clients, regardless of their income or financial status. The Snohomish Healing Project operates thanks to grants as well as in-kind and individual monetary donations. In 2026, they were honored to receive the Growing for Good grant, funded by PCC Markets. Fresh, organic produce is generously provided by Radical Roots Farm, a no-till sustainable market farm here in Snohomish. Fresh, wild-caught seafood such as black cod and halibut is given by You Are What You Eat Fish Company, a fourth-generation family business focused on sustainability. Haggen Supermarket has provided all grocery bags from the beginning, as well as a small grant in 2025. Individual donors

“This is a gift to the volunteers it gives them something tangible to do. A way to help.” alongside these local community partners make it all possible. In addition to serving the cancer community of the county, The Snohomish Healing Project offers a Teen Development Program designed to educate youth on cooking techniques, sourcing ingredients, recipes and kitchen skills. Through peer-to-peer mentorship, teens learn their way around the kitchen and how to serve others through the gift of thoughtfully prepared meals. If you would like to learn more, the Snohomish Healing Project is currently accepting new clients, welcomes donor interest, and volunteer opportunities are available. Visit https://snohohealing.org/ or contact info@snohohealing.org for more information.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S N O HO M I S H

OCTOBER 2026

events Your Wealth Our Strategy Building a Legacy

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

Community Pancake Breakfast Snohomish Senior Center, 506 Fourth Street - Snohomish, WA | 8:30 AM Kick off the month with family and friends and leave the cooking and clean-up to us. Join us for biscuits & gravy, pancakes or French toast, sausage links, scrambled eggs, juice, tea or coffee. $7 suggested donation. OCTOBER 11TH

The Gothard Sisters Annual Celtic Show Thumbnail Theater, 1211 4th Street Snohomish, WA | 4:00 PM The internationally touring Pacific Northwest trio performs contemporary Celtic folk music blended with championship Irish step dancing. The sisters play violin, guitar, pennywhistle, mandolin, and traditional percussion. Tickets are highly limited for this historic venue. For tickets, visit www.bandsintown.com. OCTOBER 11TH

Snohomish River Run Marathon & Half Marathon At Legacy Wealth Partners, we don’t just manage money, we build legacies. Whether you’re planning for retirement, growing generational wealth, or navigating complex investments, our tailored strategies and hands-on guidance are designed to align with your goals and elevate your future. Securities offered through Raymond James Financial Services, Inc., member FINRA/SIPC. Investment advisory services are offered through Raymond James Financial Services Advisors, Inc. Legacy Wealth Partners is not a registered broker/dealer and is independent of Raymond James Financial Services.

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Starts at 1229 1st Street Snohomish, WA | 7:30 AM A marquee regional racing event featuring a USATF-certified full marathon, a half marathon, a 10K, and a 5K loop that winds alongside the scenic Snohomish River. Registration pricing scales from $33.50 for the 5K up to $108.47 for late-tier marathon registration. Visit www.raceroster.com to register for the run. CONTINUED >

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Halloween In Snohomish 10/17/26 Boo Bash

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10/29/26 Zombie Walk Undead to End Hunger Snohomishfoodbank.org

10/31/26 First Street Trick or Treat Historicdowntownsnohomish.org

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S N O HO M I S H

events

CONTINUED OCTOBER 25TH

Mushroom Walk Lord Hill Regional Park, 15011 127th Avenue Southeast - Snohomish | 10:00 AM

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Celebrate fall with a walk through a magical forest to meet and greet a wide variety of PNW edible, medicinal, beautiful, bizarre mushrooms! Learn mushroom identification skills, ethical foraging practices and safety precautions. For more info and more mushroom events, visit www.pnwecontherapy.org. OCTOBER 3 0 TH - 3 1ST

First Street Trick or Treat 1st Street - Snohomish, WA | 3:00 PM Grab your costumes and candy bags— it’s time for a spooktacular stroll down First Street! Join us for a beloved Snohomish tradition as local businesses open their doors for an afternoon of festive trick-or-treating. From ghouls and goblins to superheroes and storybook characters, all are welcome! Visit www.historicdowntownsnohomish. org for more information. NOVEMBER 7TH

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Snohomish Education Foundation 40th Annual Auction Tulalip Resort & Casino, 10200 Quil Ceda Blvd - Tulalip, WA | 5:30 PM This year’s event is more than a fundraiser—it’s a once-in-a-lifetime opportunity to celebrate SEF’s 40th Anniversary while investing in the next generation of Snohomish students. SEF has partnered with our community to provide scholarships, classroom grants, academic enrichment programs, and trades opportunities. For more information or to purchase tickets, visit https://snoed. ejoinme.org/2026Register.

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