Longmont Magazine - Sep/Oct 2023

DALE KATECHIS

OSKAR BLUES FOUNDER DISCUSSES SUCCESS, GIVING BACK AND FUTURE ENDEAVORS

INSIDE FOODS, BREWS & FARMS EDITION

LOCAL DINING GUIDE

WHAT SHOULD I COOK TONIGHT?

SEASONAL BEER & FOOD PAIRINGS

WHAT’S INSIDE

I have to admit, I’m not quite ready for a ne w season While, I lo ve fall, I find myself savoring the re maining days of summe r – it’s warm nights, long sunny days, spe nding weeke nds on a trail, at te nding our son’s socce r practices and family outings at the park

D espite the coole r weathe r, changing of the leaves and the return to routines and learning –the re’s much to look forward to in Longmont and across the St Vrain Valle y Fall is for locals trails and parks are less cro wded and our to wn is buzzing with activity

Think pumpkin patches and farme rs markets, cool crisp days and chilly nights It’s also a great time to partake at a local eate ry, coffee shop or savor a local fall craft bee r, wine or spirit It’s a time to gathe r with family and frie nds chee ring on a local school or professional sports team and admiring the beauty of Colorado

In this edition, we highlight our favorite local eate ries, bre ws and farms Inside we offe r favorite meal ideas you can make at home, tips to making home made pizza and designing a pe rfect charcute rie board

We have a discussion with a local influe nce r and spotlight local organizations and businesses

We hope you e njo y!

11 LOCALS-FIRST MEAL KITS

Spade & Spoon, the Front Range’s locals-first meal kit is shaking things up by partnering with more than three dozen local producers and purveryors.

15 WHAT’S FOR DINNER

Local eateries share go-to ideas for when meal inspo eludes you

20 WHERE WE’RE EATING

Our favorite destinations for an evening out or when time or meal ideas are hard to come by

27 LOCAL INFLUENCER

A conversation with Oskar Blues founder Dale Katechis.

30 FALL BEER AND WINE VARIETIES RETURN

With fall brings our favorite beer and wine choices.

35 HOMEMADE PIZZA

Tips for making better homemade pizza.

36 DESIGN A PERFECT CHARCUTERIE BOARD

Often served on wooden

boards, making a charcuterie board at home is rather simple once you master the concept

38 TRENDING

Longmont’s Pumphouse Brewery moves to employee ownership model

40 BUSINESS Spotlight on local businesses.

44 HEALTH

Overeating? Hypnotherapy can help

46 MAKING A DIFFERENCE

OUR Center of Longmont: A commitment to nutrition as self-care.

48 OUTDOORS

Take your picnic to the next level at one of Berthoud’s area parks

52 5 LOCAL FARMS

FOR

FALL

FUN

Whether you’re a gourmand, scare-seeker or history buff, here’s five local farms in and around Longmont to visit this fall

Greg Stone

SPADE & SPOON L o c a l s - Fi r s t Me a l K i t s

B y B r i t ta n y A n a s

L o n g m o n t m a g a z i n e

Meal kit delivery services have exploded in popularity in recent years, and the market is expected to see a compound annual growth rate of more than 17 percent between 2022 and 2030 But the missing ingredient in most of the mass-produced boxes: Local food

Spade & Spoon, the Front Range’s locals-first meal kit, is shaking things up by partnering with more than three dozen Colorado producers and purveyors (and counting), including several in Boulder County That’s to say taco kits can be made with tortillas from Longmont’s La Mariposa and fromage like those that come from the cheese cave of Main Street’s Cheese Emporium Louisville’s Moxie Bread Co , Boulder-based

Bjorn Colorado Honey and D enver’s River Bear Meats a on the roster of the meal kit partners

“We wanted to create an alternative that supports a whole network of small producers,” says Spade & Spoon Founder Joy Rubey “Each purchase supports local farmers, ranchers, makers and bakers, providing them better access to stable markets, fair prices and distribution efficiencies ”

Cheese Importers, for instance, has a production room in its warehouse wher it can cut and wrap any chee with any portion size require the Spade & Spoon meal kits

Sales Manager Robby Rosen Cheese Importers has been proud to offer cheese from James Ranch in D urango as well as others from Colorado including Farmhouse Cheese Company in Loveland

Spade & Spoon works like this: Customers can pick out boxes on a weekly basis All of the ingredients listed as “in the box” come along with recipe cards. Spade & Spoon makes its own sauces, spice blends and baking mixes to make things easy on home cooks You can also shop the marketplace for items like eggs, sourdough or happy hour kits (think: peach sangria!)

The delivery service has curated boxes that source seasonal ingredients, including the family classic box ($113) that comes with three meals that each serve four O ther boxes include Mediterranean, vegan, vegetarian, surf and turf, and a build-yourown-box option

Spade & Spoon also debuted a new kid’s box that’s intended to get your kids cooking with you The box comes loaded with ingredients for dishes like rainbow veggie wraps with hummus, chocolatecovered strawberries and breakfast

Chickpea Flatbread (Photo courtesy: Spade & Spoon)

sandwiches with egg, cheese and spinach

Meal kit delivery services, as a whole, have less of a carbon footprint than ingredients hauled home from the grocery store, according to 2019 research published in Resources, Conservation and Recycling Still, many consumers are concerned about the amount of plastic packaging that comes with meal services

Not only is Spade & Spoon sourced locally, but boxes are packed the same day they’re delivered, and they come in reusable bags with ice packs that customers can return with their next order Because the food is locally produced and doesn’t travel far, there’s little packaging around the produce. The team also uses compostable containers for the little packaging they do use for things like spice blends or sauces.

Another differentiator that sets Spade & Spoon apart is that it doesn’t require subscriptions, but they are available to those who want them.

“We find most of our customers like the ability to customize their boxes and choose their meals without being tied to a subscription plan,” Rubey says Rubey is leveraging her experience from her first company Acme Farms & Kitchen that she opened, along with her team, in 2011 The Pacific-Northwest’s localfirst meal kit and one of the first meal kit companies in the country, Acme Farms & Kitchen has helped sell more than $24 million of local food in the Pacific Northwest and

partnered with more than 70 local producers.

Now, she’s hoping to replicate that success in Colorado, with a goal of moving $4 million in Colorado local food annually within the next two years

Rubey’s team has developed more than 900 chef-designed recipes, drawing flavors and inspiration from around the world

“We love to eat, have a slight obsession with cookbooks and traveling, and a deep love for the local food produced in our community,” Rubey says Spade & Spoon dishes run the gamut from chicken chile verde

enchiladas to Sichuan peanut noodles with pasture-raised crispy pork with a Chinese chili oil, vegan corn chowder and more Tacos are also a big hit with customers, Rubey says, so chefs have dreamed up more than 30 varieties from chorizo to birria to fish tacos with peach salsa and vegan black bean ones.

As for what she’s excited about for fall? Peaches and tomatoes

“I always love the taco meals with fish and peach salsa, or making a killer BLT with Hearth Bakery bread, Not Bad Cooks Pesto and River Bear Bacon,” Rubey says

Honeycrisp Kale Salad with Feta + Pomegranate. (Photo courtesy: Spade & Spoon)

Rice Bowl. (Photo: Wendy McMillan)

What’s For Dinner?

Local eateries share go-to-ideas for when meal inspo eludes you

B y w e n d y m c m i l l a n L o n g m o n t m a g a z i n e

The re are some timeless, unive rsal questions that nag at us all We’re not talking the meaning of life, at least not no w More like the ageold chorus of “What’s for dinne r”? Because, no mat te r ho w meticulous

Dish: Veggie Scramble

“Sometimes breakfast for dinne r – or Brinne r as [our son] likes to call it, makes for the most satisfying standb y with an added se nse of fun,” says Laura Gaible r, co-o wne r of The Garde n Gate Café alongside he r husband, Ste ve. “Scrambled eggs are easy to thro w togethe r and become e ve n bet te r whe n you add your favorite (including lefto ve r) veggies, meat and cheese to the m Because the re is no specific recipe to follo w, you can add as much or as lit tle of each ingredie nt as you like Plus, people usually have these ite ms on hand in the refrige rator, making a scramble with toast or coffee cake, a great option for a quick meal ”

How to Make

• Sauté your vegetables in a nonstick pan with some but te r first, if desired

• Crack eggs into a bo wl, add a pinch of salt and whisk the eggs togethe r

a planne r one might be, sometimes we just don’t kno w

A s we hit that bridge whe re summe r slides into autumn, life te nds to kick up with busyness like falle n leaves on the breeze From back-to-school bustle to re ne wed rhythms afte r vacations e nd, the re are ple nty of distractions that can thro w meal pre p plans into disarray.

Sometimes we all need a good standb y to satisfy regardless of time and what’s on hand (or not) Whe n you hit this familiar wall, we’ve got your back We’ve reached out to local culinary aficionados who ge ne rously delive red lo w-fuss, simple and ve rsatile ideas that will have you savoring a delicious dinne r in minutes.

• Add a lit tle more but te r to the pan, pour in the eggs and immediately use a silicone spatula to swirl the eggs around the pan.

• Afte r the scramble starts to thicke n, start making long swee ps across the pan until the eggs are softly set

• Re mo ve from the heat and top with shredded cheese if desired

Chef’s Tips

Gaible r lo ves dishing up a scramble with a se rving of he r grandmothe r’s Bluebe rry Coffee Cake (full recipe on the next page) “I lo ve pairing with bluebe rry coffee cake, ble nding savory and sweet Most of the coffee cake ingredie nts are mostly pantry staples as well,” she says. “You can e ve n use froze n bluebe rries, or none at all ”

Veggie Scramble. (Photo courtesy: Laura Gaibler/The Garden Gate Cafe)

Blueberry Coffee Cake

INGREDIENTS

1-¾ cups all-purpose flour

¾ cup white sugar

¾ tsp salt

2 ½ tsp. baking powder

5 tbs softened butter

¾ cup buttermilk or milk

1 egg

1-2 cups fresh or frozen blueberries

TOPPING:

1/3 cup packed brown sugar

¼ cup all-purpose flour

½ tsp. cinnamon

3 tbs firm butter, cut up into small pieces

(O nce the topping is on the cake, you can add more butter pieces on top, filling in where needed )

Combine flour, sugar, salt and baking powder together in one bowl Mix butter, buttermilk and egg together in another bowl with a mixer Slowly add flour mixture to the wet mix. Fold in blueberries. Pour mixture into a butter and floured 9 x 9-inch pan and top with topping Bake at 375° for 35 to 40 minutes, then check every 5 minutes until you can insert a toothpick into the center of the cake and it comes out clean

Dish: Rice Bowls

“At least once a week we eat Rice Bowls at our house,” says Sean Gafner, executive chef and coowner with his wife, Rebecca, of Swaylo’s Tiki Restaurant & Bar

“There are always leftover proteins available, like grilled chicken, salmon or steak and am assorted vegetables We also keep stocked in avocados, cilantro and lime. This dish is a typical lunch or dinner item, often more than once a week ”

How to Make

Simply cook some rice, chop up leftovers and place over the top Serve warm or cold

Chef’s Tips

• Vegetables are great sautéed,

grilled or fresh

• Garnish with sliced avocado, lime wedges and a sprinkling of cilantro.

• Tie everything together with a tablespoon or two drizzle of simple Lime Mayo (recipe below).

CIL ANTRO LIME MAYO

½ Cup mayonnaise

Juice of ½ lime

1 Tablespoon soy sauce

1-2 tablespoons such as sriracha or Valentina

Blend or whisk all ingredients together until combined and smooth

Rice Bowl. (Photo: Wendy McMillan)

(Photo courtesy: Laura Gaibler/ The Garden Gate Cafe)

Dish: Summer Pasta with Roasted Vegetables, Garlic and Olive Oil

“I love how versatile, quick and easy this is, and it doesn’t require a recipe,” says Carrie Olson, owner of The Mountain Fountain in Hygiene “It also allows you a lot of freedom. It’s a great vegetarian dish and can be made vegan My daughter loves pasta, so I make variations of this on a pretty regular basis It’s also great paired with protein, like roast chicken, Italian or Greek sausages or lamb chops ”

How to Make

• First, get a baking sheet and line it with parchment paper if possible. Preheat oven to 375 degrees

• Next, gather any combination of vegetables you have on hand – zucchini, summer

squash, onion, fennel, mushrooms, peppers, chilies, tomatoes, marinated artichoke hearts, even baby broccoli or cauliflower will work Wash the vegetables and chop – either a rough chop – or you can chop them a little finer if you don’t want it too chunky

• Spread the vegetables evenly on a baking sheet and sprinkle with salt, pepper and dried thyme and oregano – or herbs de Provence, or dried Italian herb mix, or even some Rose harissa for some spice, whatever you have and like, then drizzle with olive oil All of these quantities should be to your preference.

• Place in the oven for 10 to 12

Summer Pasta with Roasted Vegetables

(Photo courtesy: Carrie Olson/The Mountain Fountain)

minutes, then remove from oven and toss veggies gently and place back in oven for 5 to 10 more minutes

• Mince two cloves of garlic at this time and any fresh basil, if you have it and set aside If you don’t have basil, don’t worry; it will be fine You can also use powdered or granulated garlic if you don’t have fresh

• Meanwhile, cook your pasta You can choose any pasta you have on hand.

• When the pasta is done, drain it, reserving a little of the water (a couple of tablespoons)

• Remove the veggies from the oven.

• Pour the pasta and remaining two tablespoons of pasta water into a large wide dish and toss with salt, minced garlic and some ground pepper Place veggies on top, sprinkle with basil and serve

Chef’s tips

• If you find you’ve made extra veggies, hang onto them and use them for burritos! This method is the how veggies are prepped for the burritos at the The Mountain Fountain too, Olson says

• You can also toss the veggies and basil with the pasta and sprinkle with any cheese you have on hand before serving

Olson recommends Parmesan, Manchego or Romano O r, roast a block of feta with the veggies

and then toss all together – the possibilities are endless!

Dish: Chipotle, Black Bean & Corn Salad

“The thing I love about this recipe is that it’s easily adjusted to fit what you have on hand,” Olson says of the popular Mountain Fountain salad. “You can use frozen corn and omit the squash and/or avocado if you don’t have them You can swap in pinto or kidney beans for the black beans or even chickpeas ”

Y ield: 6 sides, 4 main

FOR THE SAL AD

2 ears fresh corn, roasted

1 zucchini, roasted and diced

1 yellow squash, roasted and diced

1 TB chili powder or taco seasoning

1 tsp salt

1 cup chopped red onion

1 (14.5 oz.) can black beans

1 red or orange or yellow bell pepper, diced

1 Anaheim chili, minced

½ cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)

1 avocado

½ c Cotija cheese

FOR THE DRESSING

2 tablespoons cider vinegar – or wine or rice vinegar

3 tablespoons lime juice

3 tablespoons brown sugar or

Agave syrup

¼ cup plus 2 tablespoons vegetable oil

2 -3 garlic cloves, minced

¼ teaspoon Mexican oregano (or regular dried oregano if you don’t have it)

1 teaspoon cumin

¾ teaspoon salt

¼ teaspoon black pepper

2 small, canned chipotle peppers in adobo sauce (2 peppers, not 2 cans)

• Coat corn and squash with olive oil and lightly dust with a little chili powder or taco seasoning – no more than 1 tablespoon total, and 1 teaspoon salt Roast corn and squashes, either on a grill or in a 400 degree oven, turning frequently until they browned nicely on all sides (about 15 to 20 minutes ) Set aside to cool

• Place the beans in a sieve; run under cold water to rinse well Let drain completely and set aside

• D ice the squash.

• Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips

• Add the beans, red onion, squash, Anaheim Chili, bell pepper and cilantro

• Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth

• Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour

• Right before serving, cube the avocado Toss the salad gently, then taste and adjust seasoning if necessary Garnish with crumbled Cotija Cheese and a bit of fresh cilantro if desired Serve cold

Chef’s Tips

• You don’t have to use any cheese if you want to keep it vegan It’s delicious either way!

• Enjoy as a side salad or a full mealMake it even more amazing with tortilla chips

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Chipotle, Black Bean & Corn Salad

(Photo courtesy: Carrie Olson/The Mountain Fountain)

Where We’re Eating

MAMA MEADS’S PIZZERIA

Not sure what to cook? Longmont’s restaurant scene offers options for everyone, from happy hour and fast casual to high-end and artisan dining We gathered a myriad of local spots and bustling restaurants to share Here’s what we’re eating

Mama Mead’s

Mama Mead’s Pizzeria provides a wonderful neighborhood hangout for friends and families to enjoy a large slice of New York-style pizza The prices are hard to beat, and the portions are filling! Nestled next to a park, the spot is almost asking for a takeout slice and a walk around Roosevelt Park Its menu also offers tasty calzones, sub sandwiches,

Our favorite destinations for an evening out or when time or meal-ideas are hard to come by.

a

wings, salads and desserts

YOUR BUTCHER, FRANK

Right next to Mama Mead’s Pizzeria, Your Butcher, Frank is a locally owned and operated butcher serving fresh sandwiches along with hand-cut meats and cheeses. Bundled meats, sauces, soups, frozen pies and more can be found at this local shop

THE MOUNTAIN FOUNTAIN

If you’re looking for a local spot with Colorado-made products, The Mountain Fountain have you covered Food ranging from great meats and cheeses to homemade quiches and pies can be paired with a piping hot espresso from the coffee bar The Mountain Fountain is dedicated to supporting local communities as well,

so make sure to head on down to experience things like plant popups and pie contests!

PUMPHOUSE BREWERY

Located in a historic wood & coal storage yard, the Pumphouse Brewery’s award-winning beer and quirky ambiance make it the perfect pub for friends and families to stop and grab a bite to eat and some beer As mentioned, the brewery’s beer won a gold medal at the US Open Beer competition, in addition to being the overall winner at the Colorado State Fair beer competition this year, with three gold medals and best of show

GHOST BOX KITCHEN

Located a short drive from Longmont in Lafayette,

Sun Cafe

(Photo courtesy: Sun Cafe)

Ghost Box Kitchen serves delicious wood-fired Detroit-style pizza paired with Stem Ciders and cocktails The modern interior, beautiful patio and great location make this pizza spot worth the drive

FREDDY’S FROZEN CUSTARD & STEAKBURGERS

Freddy’s Frozen Custard & Steakburgers brings the Midwest classics of savory smash burgers, shakes, malts, cheese curds and crispy fries to the Rockies Their fast casual dining experience provides a quick and tasty meal to anyone in Longmont looking to have a classic American meal

SUN CAFE

Sun Cafe seeks to serve its community quality Chinese food with filling portions With fresh ingredients, flavorful cuisine and happy customers, Sun Cafe is the perfect spot to fill up on Asian

cuisine in the Longmont area

300 suns brewing

Named after Longmont’s surprisingly long average days of sun per year, 300 Suns Brewing reflects its solar-themed name by serving beaming beer, burgers and sides With live music and a beautiful location, 300 Suns Brewing is the perfect spot to sit down and relax with some food and beer

in Longmont

Oskar Blues Home Made Liquids and Solids

Oskar Blues takes pride in their craft Beer, fresh ingredients, live music and their family-friendly environment. The Longmont location is home to a giant beer can as well, which creates a scenic landmark to enjoy a mini version of its likeness

Hatch Chile Burger (Photo courtesy: 300 Suns Bre wing)

Introducing Charcuterie Haven by Gourmet Ghost: Craft Your Culinary Masterpiece in Longmont, Colorado!

Are you ready to embark on a gourmet journey that tantalizes your taste buds and lets your creativity run wild? Get ready, Longmont, because Charcuterie Haven is coming to town and it’s a culinary experience you won’t want to miss!

Build Your Own Charcuterie Adventure

At Charcuterie Haven, we believe that every meal should be a work of art That’s why we ’ re bringing you the ultimate build-your-own charcuterie experience Step into our sleek and inviting store, and immerse yourself in a world of flavors, textures, and endless possibilities

Fresh and Local Ingredients

Indulge in the finest selection of artisanal cheeses, premium cured meats, succulent fruits, delectable nuts, and an array of delectable accompaniments We’re proud to source locally whenever possible, ensuring that your charcuterie creation not only tastes amazing but supports the community too

Perfect for Every Occasion

Whether you’re planning an intimate date night, a fun family gathering, a sophisticated soirée, or just a solo indulgence, Charcuterie Haven is your one-stop destination. Our build-your-own concept allows you to tailor your platter to suit your cravings and the occasion – big or small.

Expert Advice at Your Fingertips

Our knowledgeable and friendly staff are here to guide you through the charcuterie-building process Looking to pair the perfect wine with your selection? Seeking advice on balancing flavors and textures? Count on our experts to help you curate a culinary masterpiece that will wow your guests

Take Home a Slice of Gourmet

Can’t get enough of the Charcuterie Haven experience? Take home a curated selection of our premium ingredients, cheeses, meats, and more Elevate your home gatherings with a touch of gourmet elegance

Find Us in the Heart of Longmont

Conveniently located in the heart of Longmont, our store will be located on property with the new Johnson’s Gas event space Opening Spring 2024; including two local culinary kitchens, a beer garden, speak easy, sky deck and more

Save the Date!

Mark your calendars for the grand opening Spring 2024. Be among the first to experience a culinary adventure like no other! Get ready to savor, share, and create memories with close community, family and friends

Your senses are in for an unforgettable experience See you soon, Longmont! For updates and sneak peeks, follow us on @JohnsonsGas.

Goodfellas Diner

Breakfast all day, a classic American diner feel and amazing staff can be found at Longmont’s very own Goodfellas Diner The cinnamon rolls are some of the best Colorado has to offer and their friendly atmosphere makes any dining situation more fun.

Garden Gate Cafe

The Garden Gate Cafe has you covered with tasty American-style breakfast and lunch Crepes and a latte can be enjoyed on their beautiful patio or restaurant goers can go inside for a quaint farmhouse interior

Blue agave

Fine Mexican dining in a comfortable atmosphere is one of the many perks of Blue Agave in Longmont Whether you order the piping hot fajitas or the sweet and savory tacos, the food cannot disappoint

culver’s Longmont’s Culvers offers a variety of affordable drivethru or dine-in takes on American cuisine The cheese curds have the perfect squeak, the concrete is delicious and the burgers are amazing They also offer a tasty fish sandwich as well.

niwot tavern

Niwot Tavern is located just outside of Longmont in the town of Niwot It’s worth the drive for their burgers and pub-style food. The location has a beautiful patio and a great small-town feel where bands will often play music

Colorado staple with its amazing chicken and waffles that can be paired with a variety of beers There’s a reason why they’re even located at the Stanley Hotel in Estes Park. The food is delicious and the location is cozy

swaylo’s tiki restaurant & Bar

Swaylo’s Tiki Restaurant & Bar wraps up our suggestions with a getaway in the foothills to a Tiki-themed bar and restaurant They serve a variety of beachy cocktails served in crazy containers along with decadent sliders, burgers and other island food For a fun time and funky atmosphere, Swaylo’s is the place to go

The Post is a

Food brings people together, and the restaurants that we chose do just that They are all symbols of the rich food culture here in Longmont From giant beer cans and Tiki bars to small butcher shops with the best cold cuts, Longmont’s restaurant scene is hard to rival

D ining Room at Niwot Tavern (Photo courtesy: Niwot Tavern)

Oskar Blues Founder, Dale Katechis. (Photo: Eddie Clark Media / O skar Blues Fooderies)

local influencer

D a l e k at e c h i s

Oskar Blues founder

Dale Katechis is branching out into new ventures, but continues to champion the cause of home-grown (and brewed) business

s one of the most recognizable names in the Boulder County beer and dining scene,

D ale Katechis has spent a quartercentury developing his O skar Blues franchise O ver the years, it grew from a single restaurant in Lyons to a brewing company with a national footprint, and strong support for his original recipe, D ale’s Pale Ale Katechis is also known for his work

with Can’d Aid, a local nonprofit, founded after the devastating Lyons floods of 2013, and its efforts sending three Frontier Airlines planes’ worth of water after 2017’s Hurricane Maria

Last year, the Alabama-bred Katechis sold the large-scale Longmont-based brewery and an associated group of regional beermakers to energy drink company Monster Beverages, for a reported $330 million It’s a move he says he made so he could devote more time to family, as well as helping to develop other local businesses, such as Wander + Ivy Wines, Weller CBD Beverages and Vertias Fine Cannabis, as well as his interest in classic American

O skar Blues Home Made Liquids & Solids in Longmont

(Photo courtesy: O skar Blues Fooderies)

“From the beginning, my thought has always been, if you love what you do and you continue to be authentic and genuine … well, that’s how I live my life.”

muscle cars We caught up with him at the recently renovated O skar Blues Home Made Liquids & Solids, which he still owns, along with his original O skar Blues Grill and Brew in Lyons

Q : H o w d o yo u fe e l , h av i n g s o l d a ve r y s u c c e s sf u l b re w i n g c o m p a n y yo u st a r t e d yo u r s e l f ?

A : When I see people drinking Mama’s Little Yella Pils – well, that’s named for my mom, and her experience raising me and my brother. We’ve always been expanding the business, but I got to a certain size, and it wasn’t quite as fun anymore. So I met with the Monster guys, and I knew they would be great stewards for

more time with my kids, who are 27, 24, 23 and 17.

Q : H o w d i d yo u g o f ro m Lyo n s t o a n at i o n - w i d e b u s i n e s s ?

A : I was a homebrewer, kind of a mediocre one at that When we started brewing, thinking we’d just have a $5 beer to drive foot traffic at the restaurant in Lyons – which we’d opened in April 1997 during a four-foot snowstorm, while my eight-month-pregnant wife and I were living off the grid up the canyon, and I was driving an ’82 Ford Bronco that got stuck for two weeks But we stopped laughing about it and concentrated on the product, and I thought even if it t ibl we’d just end up with f beer we’d have to a hit a nerve And Pale Ale got written up ork Times, that was a It went off the charts

Q : W h at ’s yo u r p e r s o n a l a p p ro a c h t o b u s i n e s s ?

A : From the beginning, my thought has always been, if you love what you do and you continue to be authentic and genuine well, that’s how I live my life We work hard and play hard – that’s a humble and genuine sentiment. And people seem to be attracted to that People want to be part of a tribe, and we’ve been able to do things to make the tribe happy

Q : W h at a re yo u r n ext p ro j e c t s ?

A : I’m always exploring new opportunities, and working to expand Can’d Aid – we’re working on trails and providing bikes and skateboards to underprivileged kids That’s still very close to my heart Now I’m focused on growing our restaurant business to help feed and support families – we still have about 150 employees.

F O O D B R E W S & FA R M S

E S O M E F U N

6 SEP

1 7 SEP

Niwot’s 3rd Annual Honeybee Festival

Live music, mead tasting , vendors, speakers & ar t , farmers marke t , 1 0am- 2pm

Sunday Supper on the Farm at Buckner Family Ranch

Prepare to indulge in a feast for the senses that will transpor t you to the hear t of the farm

5 : 3 0pm

2 3 SEP

Niwot Out & About

Shop, eat , drink & explore Niwot Enjoy live music ar t galleries & more, 1 0am- 4pm

3 0 SEP

Oktoberfest in Niwot

Beer gardens & tasting , live music, dancing , Nerf shooting galler y for kids & much more.

1 1am- 8pm Visit

La Musette

food truck with weekly menus inspired by local ingredients

The Wheel House Niwot

beer, wine, and cocktails with a modest selection of food

1914 House

new American restaurant with sustainably sourced dishes, wine, beer and cocktails

The Old Oak Coffeehouse

coffee, bake goods, panini sandwichs, music and Spaghe tti Saturdays

The Garden Gate Cafe

breakfast , lunch, espresso

Abo’s Pizza

local pizzeria chain serving up a menu of New York-style pies

Winot Coffee Company

coffee, tea, pastries, bread and burritos

Niwot Tavern

lively bar and grill with live music and events

Raza Fresa

genuine Mexican cuisines with margaritas, wine, beer

Fritz Family Brewers

authentic Italian cuisine (calzones, pastas, pizzas & more) made from scratch

Farow

Cimmini’s farm to table dining experience with seasonal plates, wine & cocktails

Pie Dog Pizza

Italian style pizza with classic American ingredients

about our town & eve nts

brewer y offering an extensive collection of lagers and ales

Niwot Market

deli + sushi

Nacho Mama’s Tacos

food truck serving authentic Mexican cuisine * in and around Niwot

W i t h Au t u m n ’ s A r r i v a l ,

originated in Bavaria and pair well together.

D itslear said two unique IPAs are expected this fall as well – a brut IPA and a coconut latte black IPA

“The brut IPA takes after a brut wine, meaning it’s meant to have a dry taste on your tongue,” D itslear said “That goes great with our Nashville Hot Fried Chicken Sandwich ”

And finally, the coconut latte black IPA

“That’s gonna be good,” D itslear predicted “And I’m thinking that’ll go really well with our Bacon O nion Jam burger … A little savory, a little sweet ”

The Post, located near the intersection of Hover and Hwy 119 at 1258 S Hover, is famous for its selection of brews and, of course, fried chicken

And they really are famous In fact, The Post is fresh off its second stint on Guy Fieri’s ever-popular show D iners, D rive-Ins and D ives, which aired on Aug 11 ( The show’s title is “O cean Eats and a Chicken Feast” and features seafood in Los Angeles before heading to Colorado )

As the seasons change across Colorado, those who head to their favorite local restaurants, breweries and liquor stores expect to see offerings differ as well

Of course, everyone will still have their standards, including a host of hazy/juicy IPAs, seltzers and the like, but a few of the more traditional fall beers will be added to the mix as well With cooler temperatures and changing Aspen tress right around the corner,

we checked in with a few of our favorite haunts for a sneak peek into the months ahead

Longmont locals already know about 300 Suns Brewing, nestled just off Main Street at 335 1st Ave. According to Jean D itslear, coowner and “D irector of Happiness,” craft brew fans can expect a trio of new beers to pair with their favorite items already on the menu

“Every year in September we offer our O ctoberfest Marzen,” D itslear said “Then we release our weisswurst sausage around the same time ”

Both Marzen style beer and weisswurst (white sausage)

Meanwhile, The Post’s Head Brewer, Nick Tedeschi, gave some insight as to what to expect in the coming months

“You can always count on Oktoberfest beers and wet hop beers this season,” Tedeschi said “Nothing says early Autumn to me quite like a malty and clean Oktoberfest lager, and fresh wet hop beers celebrate the mid-August hop harvest from our local hop farms

“Also pumpkin beers Always pumpkin beers ”

As for some good food pairings, what could go better with just about any beer than some excellent fried chicken? But, while that’s what

O u r Fa vo r i t e B e e r a n d

W i n e C h o i c e s R e t u r n

Nashville Hot Fried Chicken Sandwich and brut IPA (Photo courtesy: 300 Suns)

The Post is famous for, Tedeschi had some other recommendations as well

“I tend to like to pair these with foods that are earthy, herbaceous and heavily roasted – like roasted chicken or pork, roasted veggies and smoked foods You also can’t go wrong pairing an Oktoberfest beer with a large pretzel.”

O skar Blues will continue to serve its famous D ale’s Pale and its different variations, including D ale’s light and D ale’s D ouble IPA O ther stalwarts include Mama’s Little Yella Pils, Hazy Blues and a host of others

The Pumphouse Brewery, at 540 Main Street in Longmont, will also feature its variety of standard and seasonal beers this fall along with a comfortable and fun setting to sit and watch your favorite team, including CU Buffs and D enver Broncos football games

Hover Crossing Wine and Spirits, located at 1844 Hover, is also looking forward to stocking up on its share of Oktoberfest, Marzen-

style beers

“D ry D ock, Upslope, 4 Noses, Left Hand, Ska, Great D ivide and Breckenridge are some of the many Colorado breweries crafting this delicious brew,” said Hover Crossing General Manager Rick Hines “It’s available now and rapidly sells out!”

He recommended Marzens with bratwurst, schnitzel or the everpopular pretzel and cheese Hover Crossing also plans to

stock a selection of pumpkin beers, which Hines recommended pairing with “a campfire, warm sweater and fall vibes in Colorado ”

Heading further into fall toward the holiday season, Hover Crossing also plans to stock a host of different wines

“Pairing the right wine can make all the difference in our holiday meals,” Hines said “Having a buttery chardonnay and a pinot noir on the Thanksgiving table will elevate all those amazing dishes we look forward to every year ”

Hines also loves to “take a step back in the history of wine with the ancient style called mead ”

“Mead is a wine typically made by fermenting honey, the result is a sweet and flavorful nectar that can be enjoyed without the nuisance of pesky food getting in the way ”

So, hitch up your lederhosen, pour yourself an Oktoberfest and get ready to enjoy some cooler weather this fall in Colorado.

Fall beer varieties (Photo courtesy: Hover Crossing Wine and Spirits)

Visit HYGIENE

This Summer

Hygiene, CO

The quaint, picturesque town of Hygiene will delight your senses as you travel just minutes west of Longmont. The small historic, agricultural community has green pastures, farms and a sense of community. Popular with bicyclists and locals you will find hometown eateries, unique gifts at the local ar tesian shops and businesses that will treat you like family.

Suppor t Hygiene and come see what you ar e missing!

H o m e m a d e P i z z a Local Tips For Making Bet ter

Making gourmet pizza at home is a fun, tasty way to spend time with family and friends. Since getting the best results at home can be tricky, we reached out to Gourmet Ghost’s Ghost Box Pizza, with locations in Lafayette, Westminster and D enver, to get tips, recommendations and favorite recipes to ensure success

Adam Tuttle, founder and CEO of Gourmet Ghost, said using the correct cooking device is essential

If baking pizza in an oven, place it on a pizza stone to absorb and radiate heat evenly, cooking the pizza from the bottom up

“If you put pizza dough on a rack or metal sheet pan, it heats up too quickly, causing burning and uneven cooking,” Tuttle said.

Stones have different compositions for flavor variations

A maple stone is good for browning; smoked stones give pizza smokey flavor

Tuttle touts portable O oni pizza ovens if you want to cook yearround. Wood-fired and gas versions are ideal for outdoors, while newer electric powered units can be used

in a kitchen or outside O oni’s coil operation system above and below the dough heats up to 850 degrees, cooking a pizza in 30 to 45 seconds

Next up is the dough Tuttle recommends homemade or buying fresh or frozen dough balls that you press out by hand. Pre-sheeted fresh frozen is also okay if you don’t want to press your own He recommends Rich’s Pizza D ough, available online and some groceries

To prepare the crust, defrost dough and press to flatten and shape it If you’re feeling really Italian and want to toss it, grind the ball with your fists to loosen and flatten the dough on a work surface scattered with semolina flour. Grab the edges with your fingertips, working around it while holding it aloft to stretch it into a round shape

“Use your punching knuckles under the dough, tossing it and working outwards to stretch it into that round shape,” Tuttle said Along with good quality toppings, you’ll need good quality sauce

“D on’t buy an off-brand value sauce. Look for Carbone, Classico or Rao’s brands. The sauce and dough are affordable, they’re the cheapest parts of pizza-making,” he noted

If using homemade sauce,

process fresh tomatoes or canned ones like Muir Glen O rganics or Cento in a blender or food processor Add the basics: chopped garlic cloves, dried or fresh parsley and basil Finish with extra virgin olive oil or truffle oil

Finally, pick your cheese Tuttle prefers a 50/50 mix of fresh shredded mozzarella and sharp or regular provolone

If making pizza at home doesn’t fit your busy schedule, Ghost Box Pizza serves thin crust Brooklyn style and D etroit style, a thicker crust pizza baked in a sheet pan

“The Brooklyn, or New York, is the most popular, but the D etroit dough gets crispier, kind of like a breadstick, and because the dough rises more you’ll enjoy different flavors throughout the crust,” Tuttle said

Ghost Box menu highlights its original stacked pepperoni and the Sicilian, a meat-lovers’ favorite laden with prosciutto, capocollo, two salamis, pepperoni, Italian peppers and balsamic glaze O r go gourmet with a prosciutto pesto pie drizzled with truffle oil, tomatoes, arugula, goat cheese and balsamic reduction. Rotating Colorado brews, California wines and craft cocktails are available D ine inhouse, for pickup or delivery

Making gourmet pizza at home is a fun, tasty way to spend time with family and friends (Photo courtesy: Ghost Box Pizza)

D esign a Pe rfect Charcute rie Board

relatively simple once you master the concept

Charcuterie gets its name from French delicatessens specializing in cured meats, dry sausages and pâté Pronounced shar-KOO-teree, the art of curing and preserving meats is an ancient one used to prevent meat spoilage before there was refrigeration. By salting or drying raw meat to “cook” it, the meat has longer shelf life

Boards layered with meats, cheeses, fruits, nuts and pickled or fresh vegetables are popular appetizers on restaurant menus, and with enough variety can even make a gourmet meal

Often served on wooden boards or a stone slab, making a charcuterie board at home is

Adam Tuttle, founder of Gourmet Ghost Charcuterie, said the company offers Build Your O wn classes to make your perfect board Most to-go platters are prepared in recyclable boxes; this, along with building partnerships with local dairy and meat farmers, lowers product cost for Gourmet Ghost’s customers

To build a board, he begins with cubed cheeses to frame the perimeter and prevent round items like nuts, tomatoes and berries from rolling off As you add more cheeses and meats folded into rosettes or triangles, work toward the middle to create a natural pocket to fill with vegetables and fruits Blackberries, blueberries and pistachio nuts add colorful notes

and texture, and cups of olives, chutney, dressings and hummus for dipping or spreading on thinly sliced bread or crackers create height

“When building a board, color coordinate by either clumping colors in clusters in one spot or mirror them,” Tuttle suggests.

If the lure of charcuterie is haunting your dreams but you’re short on time, Gourmet Ghost offers fast-casual, affordable charcuterie to build your own within minutes With 18 to 23 cheeses and 5 to 7 meats in the shop, along with fresh cut fruit and veggies, a bountiful charcuterie board is at your fingertips

Platters serve from 2 to 10+ people and are priced from $12 to $85+, based on selected meats and cheeses.

(Photo courtesy: Gourmet Ghost Charcuterie)

Longmont’s Pumphouse Brewery moves to employee ownership model

Since starting at downtown Longmont’s Pumphouse Brewery almost 25 years ago, Alejandro Fraire has been a dishwasher, cook and sous chef Now, with the company’s transition into a model of employee ownership, he’s also a shareholder

The brewery at 540 Main St , which first opened its doors in 1996, made the decision last year to put its ownership into the hands of its roughly 100 employees without requiring them to buy into the company Now, 10% of the company’s dividends go to its employees, who are each issued shares based on factors like their role and time at Pumphouse

Three dividend checks have already been sent out to

Stephanie McGinnis brings out an order on Wednesday at The Pumphouse Brewery in Longmont, which is now an employee-owned business. (Photo: Cliff Grassmick/Times-Call)

Pumphouse employees, with a fourth set for next month An employee’s shares are also bought back from them the day they leave

“That puts a healthy amount of money into (their) pocket as a way of saying ‘thank you for your service,’” said Pumphouse president Conrad Legendy

In November, Pumphouse was bought from its previous owners by Teamshares, a group that keeps local businesses afloat by helping them become employeeowned Appointed president by Teamshares, Legendy is focused on providing financial education to the brewery’s employees and making sure everyone understands the new model

Legendy said that for small businesses in particular, employee ownership grants staff access to benefits often reserved for people already doing well financially O ver the next 20 years, Pumphouse employees are expected to own 80% of the company.

“It’s like a motivation for everybody,” said prep manager Richard Vega, who has a Pumphouse employee for around 15 years “That’s why this restaurant is so successful, because everybody’s like a team. Front of the house, back of the house, we’re on the same team ”

Legendy called the relationship the Longmont community has to Pumphouse “sacred,” pointing to the support people gave to the business through the pandemic.

“We are very much at the beginning of a long process here, but I think we’re at a point where everyone in Longmont can see that the place hasn’t collapsed,” he said “It’s still the same restaurant that they love ”

While continuity is key for Legendy, one change he’s bringing to the business is regularly entering its craft beers into competitions as a way to boost “formal recognition” for the brewery Pumphouse’s beers recently won a gold medal at the US O pen Beer competition and last month, Pumphouse took “Best in Show” for beer at the Colorado State Fair along with three gold medals

“Let’s just strive for excellence all the time,” Legendy said “That’s what’s going to grow this business As folks are moving into Boulder County and into Longmont in particular, we need the newcomers to know what is obvious to the locals, which is that this is the best place to come eat ”

Ryan Buck, who has been a bartender at Pumphouse for six years, said the employee ownership model lets workers take “even more pride” in what they do

“I think it’s the right way to sell off a business, especially something that has a legacy,” Buck said “It gives us an incentive to stick around, because we have a stake in every day that we work.”

The Pumphouse Brewery in Longmont is now an employee-owned business (Photo: Cliff Grassmick/Times-Call Staff Photographer)

TEAKOE

the teas he tried tasted good

Brewed for Colorado’s Natural Lifestyle

consume daily

Teakoe Tea Supply Company is Longmont’s locally loved tea-maker The community tea brewery processes Teakoe’s famous fizzy tea, as well as fresh-brewed iced tea mixes and whole leaf hot teas

But the idea for well-sourced teas to support a natural lifestyle all started back in founder Pete Jokisch’s college days As a hardcharging lacrosse player, Jokisch counted on tea as an inexpensive complement for his sport and health routine

The problem was, none of

When Jokisch went on to play professionally he decided to take tea into his own hands, formulating blends that combined flavor with functionality. Tea that tastes good remains the cornerstone of Teakoe.

Sourcing & sustainability

In addition to big flavor, Teakoe is known for its premium sourcing and sustainability practices The brand partners with three of the top U S specialty importers known for bringing in organic and sustainable teas, herbs and spices from all over the world An origins map on Teakoe’s website pinpoints souring for all of its teas, fruits, honey, spice, botanicals and more

O nce the raw ingredients come to Longmont, they’re carefully crafted at the tea brewery no powders, added sugar, artificial flavors/ sweeteners or other junk often used to make commercial teas fit the modern American palate Jokisch wanted to blend his teas to nourish the mind and body, especially since tea is something people conceivably

GET A TASTE OF THE OCEAN and follow us on Facebook for the Freshest Seafood

Just a sampling

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His scratch-brewing staff has over 30 years of combined experience within beverage and flavor development. Better yet, Teakoe uses recyclable bags and cans as well as compostable tea bags, and offsets with wind energy at the brewery

Tea types & tastes

So what are those flavors people from Colorado and around the world have come to count on? Teas are teed up in three collections: fizzy, iced and hot Canned fizzy teas come in seven flavors like orange ginger punch, minty pear and pineapple mate Freshbrewed iced tea packets range from pomegranate lime to mango passionfruit to Teakoe “organic signature,” an unsweetened black tea. Whole-leaf hot teas, featuring black, green, herbal, white and yerba mate blends, come in interesting flavor combinations like chamomile lavender, bergamot fennel and creme earl grey

Teakoe’s fizzy teas are available at food service and retail outlets throughout the Rocky Mountain region All the brand’s three styles of self-described “better-for-you beverages,” are available online, although popular flavors do sell out fast Try individual flavor blends, build your own mixed-teas box or get samples straight to your door with a subscription To learn more, visit teakoe.com.

(Photo courtesy: TEAKOE)

B y L i n d a t h o r s e n B o n d L o n g m o n t m a g a z i n e

When Melody Munson started The Presser Foot in 2001 near Longmont High School, she said part of her vision was “just to be open!” Now the business is the center of a community of people who love to quilt, embroider, sew and learn There are at least 10 classes a month, with staff teachers or visiting instructors, group meetings and retreats.

“That sense of community is a big thing to me,” Mel said “Just like the farming families in the Front Range, we have a strong community in the sewing world that has grown together and supports each other.”

That support was evident during the COVID pandemic when members of the local sewing guild made over 10,000 masks to serve the Longmont area

When Mel bought the building at 2430 Main in 2016, community was the main reason for her choice The previous pick-up store had a big backroom that Mel could envision full of people. “Many of the groups have too many members to host in each other’s homes, so

we are able to have them here,” she said Now there are so many active organizations meeting at The Presser Foot that they keep the calendar full

The shop is the authorized dealer of Bernina Sewing Machines and Mel explains she is glad to have “these fantastic machines to sell,” and she is an independent dealer Mel and her staff teach machine owner’s classes and sell supplies for sewing, quilting and embroidery There are classes and clubs for Accuquilt cutters, embroidery machines, overlockers, quilts and small beginning sewing projects

There are more than 1,000 bolts of fabric at The Presser Foot, which Mel modestly said is not really a big quilt store In addition to all the cotton fabrics, there are some knits for T-shirts and linens and canvas for bags There are also kits that contain everything needed to make a complete quilt or specialty items like bowl cozies, place mats and hot pads.

Mel said there are numerous award-winning quilters within a 30-mile radius of Longmont Many of the community members attend quilt festivals She said there is a strong quilt contingent locally, including art quilt and modern quilt guilds in Fort Collins and Boulder A recent county fair had more than 130 quilts entered and Mel was thrilled with the quality. “Some of the members of this commuity make pretty amazing things!” she said

The Presser Foot is the center of community of people who love to quilt, embroider, sew and learn

(Photo courtesy: The Presser Foot)

You’ve tried weight loss programs, intermittent fasting and the celery juice fad But before you know it, the bulges and love handles reappear Maybe it’s time to try something new Rachel Koenigsberg, a Certified Clin Hypnotherapist and Bio-Feedback specialist, with a background in nutrition, has been helping people overcome eating disorders for 25 years

“Hypnotherapy offers a direct way to bring about change that someone couldn’t do just with education, willpower, threats or motivation,” Koenigsberg says

The behaviors of an eating disorder often begin as a coping strategy or an attempt to meet a need, but with time it turns from conscious choices into unconscious patterns Hypnotherapy can be a powerful way to explore the unconscious fears underlying those behaviors in a safe way

“O ur habits, memory, emotions and imagination live in the subconscious Patterns and behaviors also lie in the subconscious mind It’s at your service and does what you tell it to If you have self-loathing, fat shaming or if you need to comfort yourself with food, without knowing it you start a pattern, and you end up training your subconscious mind to keep those patterns going,” she says

How do you feel during hypnosis?

Konigsberg takes people into deep relaxation and it’s the client’s job to follow her voice to get into their subconscious mind “I cover clients with a weighted blanket while they listen to relaxing music I talk to them the entire time and direct their subconscious mind to open like a flower Then, depending on their challenges and goals, I tailor the session to what’s going on, whether it’s portion control, eating for comfort, sugar addiction, or over eating The mind becomes hyper-suggestible ”

She adds, “For example, I may take the client on a timeline in their future where they see themselves at their ideal weight and have them imagine stepping on a scale and imprinting that weight in their subconscious. They come out relaxed and peaceful and feel good! It’s subtle, and they begin to integrate the suggestions into their life ”

And as one client said, “With Rachel’s help I’ve been slowly and steadily losing weight.

I find portions easy to manage and I’m aware when I’m reaching for “Comfort” foods so I can make a better choice I wish I had found her sooner ”

OUR CENTER

A Commitment to Nutrition as Self- Care

nutritious meals at The Community Cafe

Longmont nonprofit OUR Center is focused on providing a hand up for individuals in the community who are experiencing hardship

That support is made up of a wide range of services, including child care assistance, adult education, personal development classes, family law resources, rent and utility assistance and much more Food access and nutrition are also a core component of the OUR Center mission “Healthy food is part of self-care and essential to becoming selfsufficient,” says Kevin Rescigno, a registered dietician and the food service director at the OUR Center “Once a participant has the ability to nourish themselves, they will be able to branch out to the other aspects of wellness in their life ”

SEPTEMBER 1-30, 2023

The cafe, which serves breakfast from 8 to 9 a m on weekdays and lunch daily from 11:30 to 1 p m , receives food from The Emergency Food Assistance Program (TEFAP) and donations from the community. The Community Market sources food from local producers using the Food Pantry Assistance Grant (FPAG), Community Food Share, American Rescue Plan Act (ARPA), and donations from the community “We are also fortunate enough to have relationships with local grocery stores in Longmont that donate products daily,” says Rescigno “OUR Center began with the help of churches and continues to get support from these congregations.” Both the market and cafe also receive fresh produce from the OUR Center on-site garden, which is managed and cared for by Master Gardener volunteer Dudley

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According to the USDA , in 2023, all food prices are predicted to increase 5 8 percent This is in addition to SNAP benefits and Medicaid coverage being cut from hundreds of thousands of Coloradans OUR Center is endeavoring to bridge this gap by providing nutrient rich products and fresh produce at The Community Market and warm,

The Market also provides an opportunity for families to discuss their situation with a staff member trained in resource networking “We pride ourselves in building a connection with those who come to use our services,” says Rescigno. Bill Storinger is a volunteer who supports shoppers at the Community Market “Our job is to greet clients and help them feel welcomed, respected, and honored,” he says “I show them how we distribute food and let them choose what they would want from the Market ”

Not only do the market and cafe at OUR Center provide important nutritional essentials for those in need, but this support also generates another important asset: time “If money is tight for families, they may opt to make less nutritious choices solely on price and time,” says Rescigno “This leaves many essential nutrients out of food insecure individuals Expenses and inflation are causing people to take on more jobs which leaves less time for cooking Our goal is to increase the amount of time families are able to sit down together and share a nutritious meal ”

The Community Market is open to shoppers Monday, Wednesday and Friday from 9:30 to 11:30 a m and 1:30 to 3:30 p m ; Thursdays from 9 to 11:30 a m and 1:30 to 3:30 p m; and Tuesdays from 1 to 5:30 p m For more information about OUR Center and its services, visit ourcenter org

(Photo courtesy: OUR Center).

Take Your Picnic in the Park to the Next Level

Going to the park in Berthoud goes beyond swing sets and walking paths with plenty of options like a bike park, an adaptive park and a park with plenty of space for community events

Berthoud Bike Park, which will have its grand opening and ribbon cutting Sept 9, features lots of options for mountain bike riders and those who like to do tricks on the dirt.

The park, 1223 Meadowlark Drive, takes up 20 acres of the future 80-acre Richardson Park that will feature a baseball field complex, a multipurpose field, pavilion structures and picnic benches, and potentially a regional playground and regional waterpark that part of the park will be developed over the next three to five years The bike park will cost $2.5 million to build, including equipment, infrastructure, restrooms and a parking lot

“There aren’t a lot of bike parks in the area, the region A lot of people are cheering us on to get it done,” said Jeremy Olinger, deputy

town administrator for the Town of Berthoud “The uniqueness of it is we got a lot of jump lines and a lot of stuff for all ages We put in lots of different tracks and lines that are going to service different skill levels ” Bikers who like to ride the trails or do tricks can select from two extensive jump/flow lines, a quartermile dual slalom track, one mile of XC mountain bike trails, a bicycle playground and an approximately 20,000-square-foot Velosolutions pump track The park will be open

dawn to dusk, just like Berthoud’s other parks

In the north section of the park, there will be three jump lines for beginning, intermediate and advanced riders called the field hopper, the smoke jumper and the barn stormer The barn stormer will consist of a wood shed in the middle of the line, where riders can ride a hill onto the side of the barn and jump down another hill

“They’ll have different amenities and different things on the jump lines,” Olinger said “Some of the hills are more aggressive as you go up and advance in skill level ”

The dual slalom will have two identical tracks side by side with jumps and progressions for mountain bikers to race each other. The XC mountain bike trails will be flat, meandering pathways looping through the park with a few small hills and an occasional second lane with more advanced features like wood beans, logs and boulders to simulate mountain riding

As the park progresses south, there will be an entry-level bike playground for children ages 4 to 8. It will feature an asphalt bike track with small hills and custom-designed objects to ride through and under, such as a steel mountain structure and a 12-foot multi-colored cylinder There also will be an asphalt pump track for pumping hard and coasting down hills and on the turns

Another park, Berthoud Town Park, 200 Seventh St , will be updated in two phases. In the first, the swimming pool will be removed and a splash pad installed, the playground enlarged into a

Berthoud offers unique park options, providing a perfect fall afternoon at the park

The rendering shows the conceptual drawing of the Berthoud Bike Park, scheduled to open in September (Photo courtesy: Town of Berthoud).

community playground, and trails and picnic benches and pavilions added Once the baseball fields open at Richardson Park, the fields at the Town Park will be removed to create an open space for community events with a stage and auditorium area

“It’s kind of like a city park experience,” Olinger said

The Berthoud Adaptive Park Project still needs funding for the first public inclusive and fully accessible playground, which will be in the Farmstead development Lauren Bowling, whose son Miles, 6, has special needs, partnered with Longmont nonprofit Can’d Aid to raise the funds and get volunteers to help with the project to add ADAaccessible components into the existing playground

“It’s needed because the closest assessable playground is a 40-minute drive in any one direction,” said Bowling, project ambassador “Making a safe space for everybody to access should be integral to every playground

We have built inclusion into every aspect ”

Bowling is working with Can’d Aid to create as many accessible and inclusive options as budgeting allows So far, the

two have raised $586,000, which will cover the cost of ground cover and a main play structure with a farm theme and lots of ramps and slides and areas for interactive play They hope to raise another $400,000 for a wish list of items that include a double zip line for racing, multiple types of swings, a wheelchair-accessible merry-go-round and an interactive dance and play arch The project also is being funded by

$500,000 in in-kind donations of land, infrastructure, equipment, material and labor

The plan is to have the playground finished by summer 2024 with the groundbreaking in the fall

“Depending on our funding, the amount raised, will determine how much equipment we can have done by next summer,” Downing said

Conceptual drawing of the Berthoud Adaptive Park Project, which is in the fundraising stage. It is a private project to bring an inclusive park to Berthoud.

Introducing our 2023-2024 Season: “ Shoot for the Stars”

In d i v i d u a l Ti c ke t s On S a l e No w!

Individual Ticket Sales Begin September 1st | This season is sure to strike a chord featuring magnificent works by Mahler, Tchaikovsky, Shostakovich, Beethoven, Holst & more! There’s something for everyone, including the beloved Nutcracker, Family-Friendly Concert, and Longmont’s crowd-favorite, the Pops Concert.

Opening Night: “Shoot for the Stars”

OCTOBER 7 @ 7PM | Vance Brand Civic Auditorium

An inspiring evening featuring “The Planets” by Gustav Holst, a seven-movement orchestral suite that shouldn’t be missed!

THINGS TO DO

5 L o c a l Fa r m s fo r Fa l l Fu n

From plucking your own pumpkins to toasting s’mores around a private fire pit after a run through a haunted corn field, the Longmont area’s farms are all about fall fun (and scares!) Boulder County has more than 850 farms, and many of them host everything from harvest dinners to fall-themed festivals as well as bountiful farm stands where you can stock up on squash, apples, corn and other good stuff for stews and pies Whether you’re a gourmand, scare-seeker, or history buff, here’s five local farms in and around Longmont to visit this fall

APPLES AND A MURDER MYSTERY DINNER AT YAYA FARM AND ORCHARD

Apples are the star of the sho w this time of year at YaYa Farm and O rchard. The farm stand sells apples and all kinds of apple goodies like apple cide r donuts, apple pies and more The farm’s Applefest takes place from 3:30 p m to 6 p m O ct 21 and O ct 22 Tickets are $5 for kids 3 and unde r; $22 for kids 10 and unde r; and $45 for adults, 11 years and up Tickets include a barbecue plate from Nordy’s barbecue, plus apples and apple cide r donuts as well as live bluegrass music providing the soundtrack For a unique Hallo wee n-the med e ve nt, YaYa is also hosting Boofest from 5 p m to 9 p m on O ct 28 The murde r myste ry dinne r on the farm is a 16-and-up e ve nt Guests can participate in a pumpkin-carving contest, e njo y a chili dinne r with a topping station and jalape no cornbread, and sip on cide r made with YaYa’s apples Costumes are optional, but bring laye rs and blankets because the air will be crisp Boofest tickets are $80 6914 Ute Hwy , Longmont; yayafarmandorchard com

FALL FUN AND TERROR IN THE CORN AT ANDERSON FARMS

Those who claim fall as their favorite season should definitely head to Ande rson Farms for the autumnal festivities The farm has a fall festival that takes place from Se pt 20 to O ct 30, with timed-e ntry tickets starting at $17 and anytime tickets starting at $27 Kids 3 and

unde r are free Family at tractions include combine slides, a woode n train, a corn maze, a pumpkin cannon, wagon rides to the pumpkin patch and more. O ne of the region’s best haunted houses is at Ande rson Farms Te rror in the Corn is a mile-long haunted at traction with a massive corn field and abandoned buildings to wande r through For a double scare feature Te rror in the Corn tickets start at $39. P rivate fire pits are also available to re nt and s’mores kits are for sale 6728 County Road 3 1/4, Erie; ande rsonfarms com

1 to O ct 31 D uring the off-season (No v 1 to M arch 31), hours are limited to 10 a m to 5 p m on the first Saturday of the month Guided tours start at 11 a m during visiting hours and no rese rvations are required 8348 Ute Hwy, Longmont; boulde rcounty go v/ope n-space/ education/muse ums/agriculturalhe ritage-ce nte r

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DINE ON A FARM WITH FAROW

ART AND HISTORY AT THE AGRICULTURAL HERITAGE CENTER

The Agricultural He ritage Ce nte r is a pastoral time capsule that sho ws what it was like to farm in the area from 1900 to 1925 The site has a historic farmhouse furnished with ite ms from 1910, a pair of barns, an outhouse, a milkhouse, an heirloom garde n, a blacksmith shop and inte ractive exhibits. Animals like chicke ns, pigs, draft horses and shee p are on site at the farm typically from April through O ctobe r Be yond the history, the rural area also has art on display in the barn The he ritage ce nte r is one of the locations for agriCULT URE, which is a conte mporary art exhibit that pairs artists and farme rs to create site-specific visual works with farming as a muse A rece nt exhibit, for instance, featured Amanda McCavour’s “O de to a P rairie (Part 2)” that included fabric panels e mbroide red with plants and grasses

The agricultural ce nte r is ope n from 10 a m to 5 p m on Fridays, Saturdays and Sundays from April

Niwot’s Faro w restaurant is farmto-table year-round, sourcing roughly 90 pe rce nt of the restaurant’s ingredie nts from within a 10-mile radius But the restaurant has also bee n doing a farm dinne r se ries The next dinne r will be 5:30 p m to 8:30 p m Se pt 17 at Buckne r Ranch, and it will double as Faro w’s second annive rsary dinne r with champagne and extra goodies The four-course dinne r comes with wine pairings Tickets are $150 faro wrestaurant com

FARM DINNERS WITH OLLIN FARMS

D ine al fresco on O llin Farms amid cot tonwood trees. The Summe r Farm D inne r Se ries features local chefs crafting meals with the farm’s produce. Guests can bring their o wn bot tles of wine to the farm. The farm has a fe w more dinne rs left in this year’s se ries: 5 p m Se pt 16 with Chef M adhoo Seth from Roots; 5 p m O ct 7 with Chef Le ro y Alvarado from La Vita Bella; 5 p m