Fall Flavors to Savor in Our Golden City
From Drive-in Treats to Trailside Eats
Some places aren't just restaurants, they're part of the family album. One Golden City's drive-in has been serving up burgers, fries, pies and memories for generations. Long before our Publisher, Brian Rodehorst, was old enough to order his own milkshake, his grandmother was in the kitchen there, baking pies that drew people from miles away. Folks knew her simply as "the pie lady", but to Brian, she was his "cookie grandma", the keeper of the recipes that tasted like love.
In this issue, we celebrate that beloved drive-in and the way food connects us to the people and places we cherish. We're also sharing a trail mix recipe perfect for packing along on a walk through one of our community's hidden treasures, a trail on private property open for all to enjoy.
A Fall season of comfort foods are sprinkled into our pages. You'll find many yummy fall recipe ideas certain to please the pallets of all family members. But regardless whether you're taking a step back in time at a drive-in restaurant, a step forward down a leafy trail, or stepping towards preparing more exciting meals, my wish is that you find joy in every bite and shared moment.
We are so grateful for our readers. If you're enjoying this issue online but prefer a printed copy, you can pick one up at various businesses around town. See a list of locations in our Business Monthly section on page nine.
Warmly,
KATHY GRAHAM, EDITOR @TOPEKALIFESTYLE
October 2025
PUBLISHER
Brian Rodehorst | brian.rodehorst@citylifestyle.com
EDITOR
Kathy Graham | kathy.graham@citylifestyle.com
STAFF WRITERS
Kelsey Huber | khuber2@gmail.com
Linda Ditch | lindaaditch@gmail.com
Amanda Knowland | amandalanum@gmail.com
STAFF PHOTOGRAPHERS
Tara Helton | theupside@taraheltonphotography.com
Kristol Kumar | kristol@kristolkumar.com
Lindsey Wagers | info@wagersphotography.com
SOCIAL MEDIA COORDINATOR
Tara Helton | theupside@taraheltonphotography.com
CONTRIBUTING WRITERS
Lauren Lane, Amanda Stout, Rhiannon Johnson
CONTRIBUTING PHOTOGRAPHER
Janie Jones
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Jamie Housh
QUALITY CONTROL SPECIALIST Marina Campbell
Studio 1108, a Community of Health & Wellness
At Studio 1108 we offer many healing modalities to help support your growth in spirit, mind and body. We provide traditional talk therapy, Reiki, Art Therapy, Sound Therapy, Breath Work, Astrology, Yoga, Pilates and Life Coaching to support you in desired life changes. We host thought provoking talks and documentary discussions as well as pop up classes during the month. Truly something for everyone. Our goal is to support community growth! Visit studio1108.org
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Want a copy of Topeka City Lifestyle Magazine?
The first week of each month beautiful new issues of Topeka City Lifestyle are distributed and can be found at these businesses throughout our Golden City. SW TOPEKA : Home At Last in Fairlawn Plaza, Linen Tree in Brookwood. NORTH TOPEKA : Stumpy's Smoked Cheese on Topeka Blvd. EAST TOPEKA : CBD American Shaman on Croco across from Lake Shawnee. CENTRAL TOPEKA : The Market at MacVicar across from BoBo's Drive Inn. Visit these businesses for a FREE copy.
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LUKE KAMER
HAYDEN CATHOLIC HIGH SCHOOL
HIGH SCHOOL SENIOR SPOTLIGHT:
As a 12th grade honors student, I strive for excellence academically, socially, and spiritually. Hayden has provided opportunities to grow in faith, serve others, and strengthen community. My largest service project was constructing a greenhouse for the Benedictine Sisters to help feed the hungry. I’ve also worked on engines and built a landscaping business. I enjoy outdoor activities including hiking, fly fishing, and golf. I plan to study pre-med at Kansas State before pursuing medical school at Creighton.
3 things to know about Luke
1. I started my own Lawn Care Landscaping (LMK) business when I was 14 years old.
2 I love tinkering and fixing anything with an engine.
3. My weekends normally start with a mower and text from a potential client.
This Senior Spotlight Made Possible By
Photos provided by Hayden HS
crowd pleasing
comfort foods
Fall entertaining has never been easier than with these deliciously simple recipes.
ARTICLE BY LAUREN LANE & AMANDA STOUT
PHOTOGRAPHY BY JANIE JONES PHOTOGRAPHY
Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com
INGREDIENTS
• 1 small white onion, peeled and diced
• 4 cloves garlic, minced
• 6 cups chicken stock (or vegetable stock)
• 2 medium carrots, chopped in rounds
• 2 ribs celery, sliced in half moons
• 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks
• 1 tablespoon Herbes de Provence
• 1 bay leaf
• 1 teaspoon Better than Bouillon, chicken flavor
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 2 large handfuls of kale, roughly chopped with thick stems removed
• Salt and pepper, to taste
Fall Vegetable, Kale & Rice Soup
INSTRUCTIONS
1. Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally.
2. Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine.
3. Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
4. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes.
5. Taste and add more salt and pepper as needed.
Fall Radicchio Brussels Sprouts Bacon Salad
DRESSING
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste
SALAD
• 1 small head of butter lettuce, torn into pieces
• 1 small head radicchio, core removed and torn into pieces
• 1/2 lb. Brussels sprouts, trimmed and very thinly sliced
• 1 shallot, thinly sliced
• 4 slices bacon, cooked and finely crumbled
• 1 apple, thinly sliced
• 1/2 cup toasted pecans or walnuts, roughly chopped
• 2-3 ounces of goat cheese (optional)
• Salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired.
2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing.
3. Arrange lettuces, Brussels sprouts, apples and shallots on a platter.
4. Top with bacon, nuts and goat cheese if using.
5. Drizzle with additional salad dressing, to taste.
Parmesan
Bread
Bites with Thyme Honey
INGREDIENTS
• 1 refrigerated pizza dough (store-bought or homemade pizza dough)
• 6 tablespoons butter
• 1/4 teaspoon kosher salt (heaping)
• 1/3 cup grated Parmesan (use good quality Parmesan)
• Honey and a few sprigs of thyme for serving
INSTRUCTIONS
1. Preheat oven to 400°F. Line sheet pan with parchment paper.
2. Divide dough into 4 pieces.
3. Roll each piece of dough into a long rope shape. You’ll want it to be about 1 inch thick all the way around.
4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces.
5. Melt butter and add salt. Brush the tops of the bites with the butter mixture.
6. Dip the top of each piece of dough into Parmesan.
7. Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard.
8. Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.
A KANSAS Gem
During the 20-year run of The Food Network show "Diners, DriveIns and Dives," celebrity chef Guy Fieri has visited every state in the United States. Iconic food and an old-school dining experience drew Fieri to Bobos Drive-In for filming of season three, episode nine in May 2007. Recently, to celebrate the 40th season, the show chose one gem restaurant from each state.
Bobos was the gem of Kansas. Owners Richard and Tricia Marsh learned the news from customers.
"I was surprised and really honored," Tricia says. "They've been to places in Kansas City, Wichita, and other cities in Kansas, and for them to pick Bobos was just such a privilege. It doesn't just recognize Bobos, but it recognizes our city and our community."
That Bobos community is very loyal and has been since the restaurant opened in 1948. Many long-time customers are now sharing the drive-in experience with their children and grandchildren. Many come in every week, and a few even stop in every day.
Bobos Drive-In Attracts Worldwide Fans Thanks To Its Classic Menu And A Popular TV Show
ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY TARA HELTON/THE UPSIDE PHOTOGRAPHY
Tricia says, "We have one customer who's been coming to Bobos from the very beginning, since he was in his 20s. He will be 103 in December, and he still comes in with his kids, grandkids, and great-grandkids. It's truly a blessing to have someone so loyal to Bobos all these years."
Bob and Elsie Bobo, along with their son Orville, started Bobos in 1948 at 1212 SW Huntoon, then opened a second drive-in at 10th and MacVicar in 1953. That original location closed in 1988. Bob Humes bought the 10th Avenue restaurant that same year.
Richard and Tricia were frequent customers of Bobos. In 2007, they seized the opportunity to purchase the drive-in when it went up for sale. The couple wanted a business they could run together despite not having any restaurant experience.
The restaurant's appearance remains essentially unchanged from 72 years ago, except for a few adjustments to its color palette over the years. The interior seating area retains a 1950s ambiance. Car hops watch for every new customer who pulls into a drive-up spot, coming out to take an order using pencil and paper.
"We run out and take their order like they used to back in the day," Tricia says. "We try to get out as fast as we can, but it's tough sometimes because we've got so many customers coming in. Still, it's a tradition for us just to come out when people pull up to the drive-in."
The menu hasn't changed much, either. (The original menu boards are part of the Kansas Museum of History's
collection.) Customers can still order a steakburger with the popular Spanish sauce, a pork tender sandwich, chili, Satin Freeze ice cream, and apple pie, just as their counterparts did in 1948. A plastic bag containing cards with the original recipes came with the key when Tricia and Richard bought the restaurant. They are kept so secret that even Guy Fieri was kept in the dark while filming in the kitchen.
One fun fact: Topeka City Lifestyle publisher Brian Rodehorst's grandmother, Renata Rodehorst, made those apple pies for about 30 years, starting in the mid-1950s. Brian's father, Larry, remembers her leaving the house between 3 and 4 a.m. each day to bake the pies in time for the lunch service.
"Every once in a while, I'd go there with her when I was really young," Larry remembers. "They had one of the old crank apple peelers, and I'd peel the apples for her. But I didn't go up there very often because she would go to work so early."
Tricia and Richard are happy that the next generation of their family is now working at the restaurant. Their son Tristan first worked for them as a dishwasher when he was eleven years old. Now he's helping out part-time after six years in the Air Force and has gained his own regulars who come in to see him.
"One day, we're hoping our kids take over and feel the same responsibility to the restaurant and its history that we do," Tricia says.
"Pie Lady"Renata Rodehorst
Eric Finck
Discover Iliff Commons
WHERE UNCOMMON KINDNESS CREATES A UNIQUE COMMUNITY FOR ALL TO ENJOY
ARTICLE BY KELSEY HUBER | PHOTOGRAPHY BY LINDSEY WAGERS/ WAGERS PHOTOGRAPHY
In 2001, when Dorothy Iliff and her husband, Dr. Douglas Iliff, decided to buy the property now known as Iliff Commons, it was 75 acres of overgrown prairie. “Thistle, cedar, and honey locust trees had overtaken the land,” Dorothy recalled. “We knew it was beautiful, but it was going to require some serious work.”
With vision, determination, and countless hours of labor, the Iliffs transformed the land into a welcoming haven for the community. “We wanted to create a place where people can feel safe, get exercise, and share the beauty of creation,” Dorothy explained.
The couple began by clearing the top walking trail. They plotted a course, mowed it, turned the trees they cut down into wood-chip paths, and planted thousands of wildflowers. Slowly but surely, armed with brush mowers and chainsaws, they transformed the wilderness into a park-like retreat.
Once the top trail was tamed, they turned their focus to the hill trail. This area was especially close to Dr. Iliff’s heart.
A cross-country runner in high school, he envisioned a place where runners could practice on rugged paths with steep hills. He remembered his high school training and knew one of the big
advantages was the opportunity they were given to run in hilly areas. In fact, the trailheads are named after his teammates at Shawnee Mission East (they won the cross-country state championship in 1966 and 1967).
The hill trail remains a rigorous course, with an elevation gain of 110 feet per mile. Markers every 400 meters make it ideal for interval and hill workouts. “We followed the deer paths and created a true cross-country experience through the woods,”
Dr. Iliff said. For 17 years, the Iliffs also sponsored the Kansas State Games each July, hosting runners of all ages on their challenging 5K course.
You don’t have to be a runner to appreciate The Commons. Visitors can enjoy a pond, swing on a tire swing, share lunch on picnic tables, and even explore a three-level treehouse. Dorothy is a retired schoolteacher, and her love for children and feeding their imaginations is evident throughout the property. Little ones will be tickled by funny faces on the trees, delighted by the discovery of tiny elves along the trails, and surprised to see a black bear perched high on a trunk.
In true teacher style, Dorothy encouraged her students to incorporate some history into The Commons. In 2006, one of her students was looking for an Eagle Scout project, so Scouts from Oakland United Methodist Church built a replica of the original cabin where the Topeka Charter was signed in 1854. Visitors can sit down inside and learn about the history of Topeka while taking a break from exploring the great outdoors.
Iliff Commons has become more than just a park. It’s a community gathering place. “We have morning visitors, evening visitors, individuals, families, photographers, runners, and of course, our four-legged friends,” Dorothy shared. What began as a walking trail has also become a beloved off-leash dog park. “It wasn’t our intention to create this doggie paradise,” she laughed. “But the dogs love it as much as the humans…maybe more.”
Looking back, Dorothy reflected on how far the property has come: “It has really become a wonderful community. We never would have imagined this place twenty-some years ago. We love what it has become, and we are glad to share it.”
Dr. Douglas and Dorothy Iliff invite you to explore Iliff Commons. The entrance is located just off of K4 highway about 50 feet east of the intersection of NE Kincaid and NE 31st, on the south side of the road.
Hiking Tips
• Hydrate - carry a water bottle
• Wear tennis shoes or hiking boots
• Dress in layers
• Stay on the trails
• Bring an extra battery for your phone
• Hike with a buddy (If hiking alone, always let someone know where you plan to go).
• Bring snacks
Editor’s Special Blend Fall Trail Mix
Popcorn, cashews, peanuts, almonds, M&Ms, raisins.
Packed with protein for your muscles and just a touch of candy for your taste buds, this trail mix is the perfect mix of sweet and salty sustenance!
Backpack Provided by: Einstein’s Outdoor Outfitters
20-liter backpack by Fox Outdoor Products (color Coyote)
Cozy Autumn Cookbooks
After a sizzling summer, when the last thing we wanted to do was turn on our ovens or stovetops, autumn has finally arrived. Shorter days and cooler temperatures draw us back into our kitchens to create our favorite comfort foods, but we often find ourselves stuck when it comes to new ideas. Whether you’re the family chef, an entertainer who loves to feed a crowd or a solo cook, you’re likely looking for some seasonal cooking and baking inspiration.
Filled with perfectly curated recipes, mouth-watering photos, cooking tips, and personal insights, the following four new releases are here to help. They offer solutions to your daily dinner dilemmas, celebrate our nation’s vast culinary history, teach you how to bake the best biscuits and satisfy your sweet tooth. Add these amazing cookbooks to your personal collection and you will add hundreds of new recipes to your repertoire, creating an endless array of delicious dinners and desserts. Spend a chilly night expanding your cooking talents or learning a few new baking tricks and watch how a quiet evening at home can quickly transform into something truly special. It’s time to celebrate the season, so put down that delivery app and pick up these tasty new cookbook releases, filled with recipes to keep you happy and cozy all season long.
Warm up your kitchen and celebrate the season
ARTICLE BY RHIANNON JOHNSON
Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes
BY ERIKA COUNCIL
Bomb Biscuit Company’s founder and head baker Erika Council pairs her heritage (she’s the granddaughter of legendary soul food chef Mildred Council aka “Mama Dip”) and immense skill set to deliver a heartfelt and tasty tribute to the Southern biscuit. Featuring classics and new favorites, this recipe collection is bound to become a favorite in your kitchen.
Sweet Little Cakes from Mrs. Zabar’s Bakeshop: Perfect Desserts for Sharing
BY TRACEY ZABAR
Smaller size, same big flavor! Tracey Zabar has edited her famous recipes to allow home bakers the opportunity to create their own smaller versions of her famous cakes in the comfort of their own kitchens. Each seasonally organized recipe serves two to six people—perfect for creating a tiny treat to share or to satisfy your own sweet tooth.
The Great American Recipe Cookbook Season 2 Edition:
100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food
There’s something for everyone in this companion cookbook to the second season of The Great American Recipe . The fun, feel-good cooking competition highlights some of our country’s most talented home cooks and captures the rich culinary history of America. From generational family treasures to regional cuisines, this recipe collection exemplifies how food represents and unifies our communities and cultures.
Skinnytaste
Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer
BY GINA HOMOLKA, HEATHER K. JONES, R.D.
Streamline your dinnertime routine with these easy, delicious, and healthy recipes, each requiring seven ingredients or fewer. Featuring 105 original recipes plus 15 beloved fan-favorites from the website, Skinnytaste Simple focuses on using minimum ingredients while delivering maximum flavor and nutrition.
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OCTOBER 17TH
Nightmare Festival
Stormont Vail Events Center - Exhibition Hall | 7:00 PM
Prepare for a night of frights at Topeka’s largest indoor haunted experience, the Nightmare Festival! Featuring the spine chilling “Nightmare on the Boulevard” haunted house, this immersive festival offers multiple haunted attractions, activities, and food vendors all in one chilling location. Get ready for a Halloween thrill you won’t soon forget! Starts October 17th with final event November 1st.
OCTOBER 17TH
Scarecrows Hockey - Professional Hockey is back in Topeka!
Stormont Vail Events Center - Landon Arena | 7:05 PM
The Topeka Scarecrows are hitting the ice for their inaugural season right here at the Stormont Vail Events Center on October 17th. Experience the fast paced, high energy action of the Federal Prospects Hockey League. There are 28 home games from October thru April. Home games start at 7:05pm (the two Sunday games start at 4:05pm)
BUILDING CUSTOM HOMES FROM CONCEPT TO COMPLETION
