Summertime isn’t quite sweet enough without shared tables, the smell of a fired up grill, and the sips that bring it all together. In this issue, we’re serving up a feast of local suggestions, flavors, and inspiration to make every bite of summer count.
We kick things off with a sizzlin’ summer at TPC Colorado, where the flavor is as bold as the views. Whether you’re teeing off or toasting from the patio, you’re sure to have a memorable experience here.
Craving something crisp and cold? Our curated list of local breweries features brand-new summer drafts — light, bright, and just what you want in hand on a hot afternoon. If you’re looking for something sustainable to pair with it, our recurring At the Market feature spotlights organic produce to make your summertime plates pop with both color and conscience.
But it’s not just about what’s on your plate. This month in Sandi’s “Treat Yourself to Wellness” corner, she serves up meaningful insight into how the way we nourish ourselves can powerfully impact how we feel — from the inside out. We’re also proud to highlight KidsPak, a Loveland nonprofit that’s working to combat childhood hunger.
To top it all off, snag our six cocktail and mocktail recipes from local restaurants that scream summer — from sparkling coolers to fruity refreshers — perfect for poolside sipping or weekend entertaining.
So go ahead and pour something refreshing, grab a plate, and dig in for a sweet, sweet summertime with us.
Bon appétit!
Jody Carlile
Arte Pizzeria
A delicious, fast casual pizza spot in Loveland, Colorado. Offering classic pizzas, by-the-slice lunch combos, pepperoni rolls, salads and other treats — with a focus on customer service, and using the freshest, highest quality ingredients possible.
Menu Inspiration:
Our menu includes all the traditional pizza classics, but we are truly inspired by being able to craft healthy food options for our community. We shred our own cheese, grind our own sauce, and make our own dough with no added sugar anywhere, and almost all of our toppings are hand-cut. We don’t take shortcuts, because we believe that using the freshest possible ingredients for everything on our menu makes a big difference when it comes to the flavor, nutritional content, and even our impact on the environment. We
also have gluten-free and dairy-free options to help make our menu accessible for those with dietary restrictions.
Most Popular Dish:
Cheese Pizza, Pepperoni Rolls, and our gourmet seasonal pizzas.
What is special about your menu:
Our seasonal pizzas! Topped with specialty ingredients that are “in season” and often locally-sourced. Our seasonal recipes and daily slice specials are a fun way for our pizza chefs to express their creativity, and offer something new and fresh to our longtime customers.
Any new items for summer? Check out our seasonal pizza!
Do you have kid-friendly items? Yes! We love children! While we don’t offer nuggets or a traditional “kids menu” our menu is pretty straightforward and fully customizable so parents can order whatever their children will love. Cheese slices, Pepperoni Rolls, and the Ravioli are all kid-approved!
Darien Armer, Rebecca Furuta, Nicole Hvidsten, Emily Kemme, Wendy McMillan, Sandi Squicquero, Matthew Van Deventer
Advertising Coordinator
Jeanine Fritz
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Advertising Sales
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MYNOCO MAGAZINE
PO Box 337228, Greeley, CO 80633-7228 www.GreeleyTribune.com/Special-Sections
For all editorial, advertising and circulation inquiries, call (970) 352-0211. Send editorial-related comments and story ideas to: jcarlile@prairiemountainmedia.com.
For advertising inquiries contact Advertising at Advertising@GreeleyTribune.com.
Published by Prairie Mountain Media, publisher of the Greeley Tribune.
Do you have vegetarian items? “Yes! We work hard to make our menu accessible for folks with dietary restrictions. Our main pizza dough is vegan; made with just flour, salt, yeast, water and oil.
We have two different styles of gluten free crusts. One fluffier cauliflower crust, and a crispier flatbread style gluten free crust. We have dairy free cheese, and are also always happy to make pizzas
without cheese and a drizzle of extra virgin olive oil instead.”
How to stay up to date?
We do have a loyalty program so customers earn cash back on every order. Folks can also follow us on Instagram or Facebook for updates and community!
Current Hours
11 a.m.-10 p.m., 7 days a week.
JULY 2025
COVER STORY
Center Stage at TPC Colorado puts bar patrons and diners eating al fresco on the patio at the mecca of an extraordinary landscape.
NONPROFIT SPOTLIGHT
KidsPak, which serves food-insecure youth in the Thompson School District by bridging the weekend gap for students on free and reduced lunch, is the result of someone who saw something wrong and did something about it.
AT THE MARKET
Learn about a few sustainable, organic farmers at the Larimer County Farmers Market, and how this local success is a powerful community asset for economic viability.
TRY THIS
Hot days call for cool cocktails! We checked in with a few beloved local establishments who shared some of their favorite beverage recipes for you to create at home.
THE BOOKSHELF
Whether you’re traveling or not this summer, you can use global flavors and ingredients to give you the feeling of traveling to a faraway place. Fire up your sense of adventure with this influx of cookbooks and recipes ready to transport you to the kitchens of Korea, France, Greece, Italy and more.
NOCO BREWS
Whether you’re chasing a mountain view, patio vibes or just a cold one close to home, here are some top spots to sip your way through the season.
TREAT YOURSELF TO WELLNESS
Food affects the pleasure and reward centers in our brains much like drugs do, and this can lead to people who overeat or eat the wrong foods. You’ll find a list here of smart foods for both your physical and mental health.
NOCO BLOOM
As we enter the height of summer gardening, it’s in these moments that it’s important to pause and reflect. Don’t miss out on these tips, classes and delightful planting remnants from local experts brought to you by the Gardens on Spring Creek.
UPCOMING EVENTS
Plan ahead for these prime summertime events happening across northern Colorado this time of year, like festivals, outdoor gatherings, and celebrating fourth of July.
Rebecca Furuta.
ON THE GREEN
BY REBECCA FURUTA
ucked into a quiet Berthoud neighborhood sits a stunning, 65,000 square foot clubhouse central to the Heron Lakes community, serving one of the state’s finest golf courses. You might not expect that the building is also home to one of the area’s best culinary hotspots.
Center Stage at TPC is named for the expansive views of the water behind hole number 16 perfectly framed beneath the shadow of Longs Peak and Mount Meeker. The scene puts bar patrons and diners eating al fresco on the patio at the center of an extraordinary landscape. That, combined with an exhibition-style kitchen and the ambience of exposed wood beams, textured sculptures and modern lighting is all designed to create a calm sensory environment.
A lounge area welcomes guests at the entrance while fresh flowers, wood tables, aged leather chairs and dramatic chandeliers set the tone inside. There’s a cozy fireplace warmed by honey-hued wood and brass. Everything about Center Stage feels distinctly upscale and inviting.
Despite the luxurious surroundings, Center Stage is open to the
public and boasts a casual dress code (but no headwear). Here, you’ll find bar patrons in golf polos and athletic skirts fresh off 18 holes mingling with other diners sporting business casual attire because, for them, the burgers and fries are the main event.
Amy Marose, Director of Food and Beverage for TPC Colorado, enjoys all the guests who dine at Center Stage. “I love doing semi-private dining because you see the regular faces of people you have come to know, and you are always meeting new people,” she says. “We have this amazing dining room, the view and this incredible food — and everyone can come in and enjoy that.”
The kitchen at Center Stage offers a creative take on fine cuisine, highlighting seasonal fare and using locally-sourced ingredients. Steak frites is a classic dish served
An afternoon on the patio at Center Stage at TPC Rebecca Furuta
Bartender makes an Old Fashioned at Center Stage at TPC Rebecca Furuta
in many European Brasseries, but the culinary experts at Center Stage swap a traditional béarnaise sauce for the bold, garlicky flavor of chimichurri with a touch of heat. Nothing puts summer’s bounty on full display like a simple, homemade pizza featuring fresh asiago cheese and bits of whole milk mozzarella, juicy and tender marinated tomatoes, and spicy arugula. Center Stage’s Tuscan Pizza is the
Real. Fresh. Food. And Your Favorite Drinks!
From exotic spices to classic comforts, every dish at Pourhouse Bar & Grill tells a story Stop by for plates worth sharing and meet up with friends for a drink!
perfect accompaniment to a glass of crisp white wine.
The cocktails are a hit with the crowd, too. “People come for the view and the food,” says Marose, “and they stay for the drinks.”
The signature cocktail at Center Stage is the classic Old Fashioned, but in keeping pace with the inspired cuisine, the bar offers unique variations with inventive ingredients. An espresso old fashioned features the sweetness of Michter’s rye and the richness of freshly brewed coffee. A blackberry vanilla old fashioned gives the cocktail a summer twist befitting patio weather.
Center Stage begins their summer menu in June, and offers a prime rib night the last Sunday of every month. Lunch is served daily from 11 a.m. until 4 p.m., with dinner service running until 9 p.m. The patio is open year-round, and fire pits keep diners warm on cooler evenings. Center Stage is located at 2375 TPC Parkway in Berthoud.
BEERS ON TAP, FULL BAR AND LONGEST HAPPY HOUR IN LOVELAND LIVE MUSIC EVERY FRIDAY AND SATURDAY STARTING AT 8:30 PM
thru Wed. 11 am to 10 pm,
thru Sat. 11 am to 11 pm
com
The Classic Cheeseburger Courtesy/Center Stage at TPC.
The Sweet Thai Chili Ribs. Courtesy/Center Stage at TPC.
The Tuscan Chicken pizza Courtesy/Center Stage at TPC. House-made Tiramisu Courtesy/Center Stage at TPC.
By Darian Armer
Making A RightWrong
The nonprofit KidsPak in Loveland, which serves food-insecure youth in the Thompson School District by bridging the weekend gap for students on free and reduced lunch, is the result of someone who saw something wrong and did something about it.
In 2009, a member of the Loveland Rotary Club saw a news story about weekend backpack food programs throughout the United States. The member was moved to action by the number of hungry kids and the knowledge that a child who doesn’t have sufficient food during the weekend won’t physically be ready to learn until Wednesday if solely relying on free and reduced lunch.
The club reached out to Thompson School District to see if there was any type of food assistance program in place for students
and found that, outside of school hours, there was none.
From there, Executive Director Bradley Craddock says they provided 23,694 weekend food bags last school year alone — a long way from the 30 bags they began with in 2009.
“Our average is 650 bags a week, varying based on need and school holidays,” she says. “We operate three programs. Our normal weekend bags include six shelf-stable meals. Kids can pick those up at their schools.”
Craddock says the group works with all the schools in the district, from preschool to high school. Kid-
sPak also provides weekend bags to public libraries, Boys & Girls Clubs, and Sunrise Health so they can give them out as needed.
In the summer, KidsPak con-
tinues serving kids by following the Lunch Lab and Food Bank food truck to locations where they provide hot meals, while KidsPak distributes shelf-stable meals to take home.
The third way KidsPak serves kids is through its High School Pantry program.
“There’s a lot more of a stigma around receiving food once kids are in high school. The pantry allows them to come get a meal when they need one, or even eat between classes at school. It’s more grab-and-go meals,” she says.
The program runs on volunteer power, with more than 1,000 volunteers interacting with the nonprofit in one way or another throughout the year.
“We have an amazing core group of volunteers that truly make it all happen,” says Craddock.
“The times we are in — we’re seeing the need rise. Looking at this coming school year, we are expecting higher need, whether that’s because of SNAP cuts or higher food prices. As a result, we’ve upped our food budget 15 percent to meet the need. That means we need more volunteers, more donors, more everything.”
There are opportunities yearround to volunteer or donate. For more information or to get involved, visit kidspak.org /volunteer-opportunities.
Volunteers at KidsPak filling boxes Courtesy/KidsPak
Items inside the box Courtesy/KidsPak
Prettiest Summertime Plates FOR THE
BY EMILY KEMME
Dennis Lacerte, owner of Belafonte Farm in Fort Collins, is an organic, regenerative farmer in his fourth season at the Larimer County Farmers Market. In addition to selling to the public, the market connection has led to selling his produce to restaurants, events and food hubs such as Common Harvest Colorado in Denver.
Maggie Switzer, the Larimer County Farmers Market and food systems coordinator at the Larimer County CSU Extension Office, said this success underscores her belief that accessing fresh, healthy food is a powerful community asset.
As coordinator, Switzer connects like-minded people at events promoting collaboration. One such event was last fall’s farm-to-table evening, gathering farmers, ranchers, local chefs and business owners. Another effort includes creating a welcoming environment at the Larimer County Farmers Market.
Now in its 49th year — it opened in 1976 — it is the oldest farmers market in northern Colorado.
“Its location in the heart of Old Town in downtown Fort Collins is ideal,” Switzer said. “There’s ca-
maraderie and a sense of teamwork and family among vendors. They want to see each other succeed.”
The market has grown from volunteers in CSU’s Master Gardener program to 130 vendors. On market days — depending on what’s in season — up to 85 vendors participate.
Taking Organic Methods Up a Notch
Lacerte is one of a handful of Colorado farmers practicing organic regenerative methods that maintain healthy soil and provide nutrient-dense food.
The concept takes organic, non-pesticide growing methods a step further by following the five pillars of soil health: soil armor (mulch); minimizing soil disturbance (no tilling); plant diversity; creating pollinator habitats for bees, butterflies and other insects; and livestock integration. Lacerte added the last component this spring when he took on 100 egg-laying hens.
He grows cold-tolerant cover crops before the summer cash crop season, followed by fall, winter and spring growing to support healthy
Dennis Lacerte, owner of Belafonte Farm in Fort Collins
Courtesy/Belafonte Farm
soil year-round.
“It can be more challenging to plant in no-till soil, but cover crops like rye, barley, oats, peas, clover and radishes create a diverse polyculture that adds to the soil health,” he said. “The country’s best resources are its soil. If you misuse it, it will be gone. That’s what we saw with the Dust Bowl in the 1930s.”
At the July market in Old Town, Belafonte Farm will feature freshpicked rhubarb, unique greens not usually found in grocery stores — think spicy mustard — and carrots.
Continuing to Learn
Katie Slota, also a Fort Collins sustainable farmer, said her business, Native Hill Farm, is centered on environmental stewardship while maintaining financial viability.
Slota started Native Hill in 2009 with her husband, Nic Koontz. They set aside half the growing space for cover crops like legumes, and a winter rye/vegetable mix to build organic matter and feed soil microbes.
In keeping with environmental protections, Native Hill runs all but its tractors and trucks on solar power, harnessing the sun for win-
ter growing.
“In winter we grow vegetables that are cold hardy, like greens, spinach, chard and kale, and create plant blankets to allow for sustainable growing year-round,” she said. Water conservation is another important element: A majority of the farm’s crops are irrigated with drip irrigation, leaving 60 percent of Native Hill’s allocated water rights in the river ecosystem every year. Innovation is key to making it work, and educational projects help growers. For example, Native Hill is collaborating with the city of Fort Collins to install native pollinator habitats that mimic nature and act as a biocontrol for pests. The collaboration also involves growing native seed for the city to plant in restoration sites.
In July, look for Native Hill’s mixed salad greens, zucchini, green beans, broccoli, sweet onions, cucumbers and more.
The Larimer County Farmers Market, 200 W. Oak St., Fort Collins, is open Saturdays from May 17 to Oct. 25, from 9 a.m. to 1 p.m.
CJ’s Patio Grill is a family and locally owned restaurant ser ving up all your favorites! Our large menu has something for ever yone including burgers on homemade buns, burritos, salads, sandwiches, comfort food such as meatloaf and chicken fried chicken, and daily specials. We also have a selection of gluten free and vegetarian options.
Katie Slota and Nic Koontz, owners of Native Hill Farm Courtesy/Belafonte Farm
TryThis Captivating COCKTAILS
TO CELEBRATE SUMMER
By Wendy McMillan
Whether you’re feeling festive or simply in the mood to relax and soak in sunshine and sunsets, hot days call for cool cocktails. From timeless classics to eclectic twists on traditional thirst-quenchers, eye-catching beverages can be quick and simple to create. We checked in with a few beloved local establishments who shared some of their favorites.
A vibrant breakfast and lunch restaurant at Greeley Airport, offering travelers and locals a fresh, delicious start to their day. Serving a variety of made-to-order breakfast and lunch items.
Menu Inspiration:
A love for classic breakfast and a sense of fun. We serve the kind of hearty, delicious favorites people crave — eggs, pancakes, burritos — but with a twist. Our aviation-themed names and playful atmosphere make every visit feel like a first-class experience.
Most Popular Dish?
Our Smothered Breakfast Burrito — generously filled, and topped with our green chile and house-made gravy. Our giant cinnamon rolls are also a favorite.
What is special about your menu? It’s focused on doing the basics really well. We serve classic breakfast favorites with consistency, generous portions, and bold flavors.
Do you have kid-friendly options? Yes, our kids menu features favorites in smaller portions, so there’s something tasty for every tiny traveler.
Do you have vegetarian/vegan/ gluten-free options?
We’re always happy to help when we can. We’re not a vegan kitchen, but we’ll do our best to make it work.
What is the best way for customers to stay up to date? Follow us on Facebook and Instagram, give us a call, or just stop by for a meal — there’s always something new, and we’re happy to fill you in!
HENRY’S PUB
This refreshing summer drink from Henry’s Pub complements an evening out or can be enjoyed on your own patio. Henry’s Pub elevates drinks and meals to transformative experiences, offering the best possible classic and contemporary American cuisine alongside the perfect blend of Old Town feel and urban flair.
Breakfast Club Bloody Mary
with Spicy-Salty Rim
LOVELAND BREAKFAST CLUB
INGREDIENTS
2 oz. Eagle Rare bourbon
1 oz. fresh-squeezed lemon juice
1/2 oz. agave
1/2 oz. egg white (or four dashes Fee Brothers Fee Foam for vegan option)
STEPS
Pour all ingredients into a cocktail shaker over ice. Shake vigorously. Strain into rocks glass overfresh ice. Garnish with a few drops of Angostura bitters in the foam and a wide lemon peel.
From tantalizing beverages like this special Bloody Mary and fresh, crisp salads to cozy country-style breakfasts and zesty Mexican favorites, Loveland Breakfast Club has enticing options for everyone, made with high-quality ingredients. Check them out in Loveland or their new Greeley location, opening this summer. “We love a Bloody Mary because it’s fun, savory and goes great with both breakfast and lunch dishes,” says co-owner Dakota Soifer. “The salty-spicy rim makes it special. Feel free to try your own variations with Tajín, plain or extra cayenne!”
INGREDIENTS (serves 2)
4 oz. vodka
Juice of 1 lime & of 1 lemon
1 tsp. Tabasco
12 oz. Bloody Mary mix, Ice Rim salt: 1 part taco seasoning, 3 parts kosher salt
STEPS
Place 1/4 cup rim salt on a small plate. Rub the rim of two pint glasses with a lime wedge, then press and twist the glass into the salt mix to form a crust. Fill each glass with ice (being careful not to knock the salt off). Mix the remaining ingredients and pour over ice. Garnish with a celery stalk and lime wedge. Cheers!
Sweet Heat Mule
POURHOUSE BAR AND GRILL
Pourhouse makes its own jalapeño simple syrup for this tantalizing mule — an easy 1:1 water-to-sugar mix with a compelling kick of heat. Make your own at home or enjoy this and a wide menu of international flavors at Pourhouse. Come for the longest happy hour in Loveland, stay for the live entertainment and great food.
INGREDIENTS
1.5 oz. Smirnoff Spicy Tamarind vodka
1/4 oz. jalapeño simple syrup (see instructions)
Juice of 1/4 lime
Ice to fill a mule cup
Kure’s ginger beer
STEPS
To make the syrup: In a saucepan, combine 1 cup water, 1 cup sugar and 1/2 jalapeño. Bring to a boil, then let rest for 30 minutes. Discard the jalapeño and refrigerate the syrup. When ready to serve, fill a mule cup with ice. Combine vodka, syrup and lime juice in a shaker or pour over the ice. Stir gently.
Pro tip: Never put carbonated ingredients in a shaker — top with ginger beer after mixing.
Blackberry Gin & Tonic
CJ’S PATIO GRILL
Make this enchanting drink with fruity notes at home, or visit CJ’s Patio Grill for refreshing summer cocktails, quality food and a dog-friendly patio.
INGREDIENTS
2 oz. Breckenridge gin
1 oz. blackberry syrup
Splash of lemon juice
Tonic water to top
STEPS
Fill a glass with ice. Add gin, syrup and a squeeze of lemon juice. Top with tonic and stir gently. Garnish with a lemon wedge.
Spicy Guava Margarita
A.K.A. KITCHEN
This zesty margarita represents A.K.A. Kitchen’s signature style— traditional foods with a satisfying twist. Try it at home, then visit the Loveland restaurant for more classic comforts and bold new flavors.
INGREDIENTS
1/4 oz. agave
2–3 slices fresh jalapeño
2 oz. tequila
3/4 oz. triple sec
1/2 oz. guava purée
Ice
STEPS
Muddle jalapeño slices with agave. Add tequila, triple sec and guava purée. Shake with ice and serve with a rim of your choice (they prefer a habanero crystal rim).
and store in the fridge.
Love Shack Mockarita
LOVE SHACK MOCKTAILS
Looking for a buzz without the booze? This zesty mocktail from Love Shack in Downtown Loveland offers explosive flavor. Visit the zeroproof bar inside Lyssa Nightclub, currently open Sunday through Tuesday and expanding soon.
INGREDIENTS
Chamoy and Tajín for the rim
Ice
2 oz. fruit syrup or purée
(suggested: mango, peach, grapefruit, pineapple or watermelon)
1 oz. lime juice
1 oz. jalapeño simple syrup or nonalcoholic tequila or agave spirit
Sparkling water
STEPS
Rim your glass with Chamoy and Tajín. Add ice to the glass (or blender for a frozen version). Add syrup or purée, lime juice and jalapeño syrup or spirit. Top with sparkling water for on the rocks. For frozen, add a splash of sparkling water and blend. Garnish with a jalapeño slice and lime. To make jalapeño simple syrup: Boil 1 cup sugar, 1 cup water and 2 sliced jalapeños until sugar dissolves. Let cool, then strain.
TheBookshelf
BY NICOLE HVIDSTEN THE MINNESOTA STAR TRIBUNE
OHottest
ne of the best ways to introduce yourself to a new place or culture is through food. Whether you’re traveling the state, globe or just across the metro, the restaurants, markets and little shops at your destination can be a window into another world.
You can have that same view in the comfort of your kitchen. Exploring recipes with global flavors and ingredients is almost like traveling to a faraway place, but without need of a passport. The only requirement is a sense of adventure.
Family Recipes is from Sarah Ahn and her mother, Nam Soon Ahn. Reading the book makes you feel like you’re part of their conversations, with the benefit of getting a personal cooking lesson, too. You’ll walk away wanting to become fluent in Korean cuisine and, since it’s from the always-methodical America’s Test Kitchen, that possibility is not out of reach.
This spring brought an influx of cookbooks ready to transport you to the kitchens of Korea, France, Greece, Italy and more. The beautiful Umma: A Korean Mom’s Kitchen Wisdom & 100
“Yassou” is the Greek expression for a casual hello or goodbye, and an appropriate name for Shaily Lipa’s cookbook. She explores her Greek heritage to give us an authentic taste of the cuisine, which takes a “less is more” approach to both flavors and technique. From grilled meats and stuffed vegetables to can’t-miss sweets and cook-withthe-seasons mentality, you’ll understand why embracing a Mediterranean diet is never a bad idea.
Cookbooks
Milk Street’s Christopher Kimball and J.M. Hirsch went off the beaten path to bring us Backroads Italy: Finding Italy’s Forgotten Recipes. It’s a mouthwatering guide to the country’s cuisine, whether you want to cook from it at home or use it as a guide to plan your dream culinary trip to Italy. The recipes are approachable, the photographs welcoming, the history lessons fascinating — and the travel bug will be relentless.
Anyone who has finished a dish with a dash of sesame oil knows the power of the ingredient.
Rachel Simons, co-founder of Seed + Mill in New York, goes all in with Sesame: Global Recipes and Stories of an Ancient Seed, her first cookbook. Guided by her heritage and love of travel and learning, she brings us recipes that use the main ingredient in ways you wouldn’t expect. The book has a local connection,
Breathe Easy
Contact
too, with Minneapolis author Maren Ellingboe King contributing. Our last stop is France, with Mostly French: Recipes from a Kitchen in Provence, by Makenna Held. Anyone who’s harbored dreams of new beginnings should look to Held for inspiration. She bought La Pitchoune, Julia Child’s summer home in Provence, in 2016 after she came across a listing for it in the New York Times Now she operates the home as the Courageous Cooking School, a name that gives a glimpse of her style of cooking. Anyone who believes French cooking is all about fuss will be swayed by “Mostly French.”
TheBookshelf
Soft Scrambled Eggs with Gomasio
Serves 2.
From Sesame: Global Recipes + Stories of an Ancient Seed by Rachel Simons, who writes: “There are pretty defined family roles in our kitchen. I am more than a bit bossy and I usually insist on playing head chef. One of my kids is sometimes willing to play sous chef. And my gracious husband, Chris, cleans up
the hurricane that’s invariably left behind. But, there are a few recipes that have exceptions to these rules, and this is one of them. Unless Chris gets to play head chef for soft scrambled eggs, my kids won’t eat them. His technique and seasoning is perfect, and had to be shared in this book.” (Ten Speed Press, 2025)
l 4 eggs
l 1/2 c. whole milk or heavy
Shop Calming
cream
l Kosher salt and freshly ground pepper
l 1 tbsp. unsalted butter
l 1 tbsp. Gomasio (see recipe)
l 1 scallion, green and white parts thinly sliced on the diagonal
l 1 tsp. sesame oil
l Warm tortillas or toasted bread
l Sliced avocado, optional
Directions
In a small bowl, whisk the eggs, milk, and a pinch or two each of salt and pepper until well combined, 1 to 2 minutes.
In a large skillet, melt the butter over medium heat, allowing the butter to start bubbling and fully coat the bottom of the skillet. Be careful not to let it burn. Pour in the egg mixture and let it sit in the skillet for 15 seconds without stirring.
Using a heatproof spatula or wooden spoon, very gently move the egg mixture around the pan from one side to the other. Do
not stir or whisk the egg mixture once it’s in the skillet. As you sweep the eggs from side to side, tilt the pan toward the heat so that the mixture pools on one side at a time, about two minutes total. The gentle sweeping and tipping movement will help the eggs cook at a consistent temperature and eventually create fluffy clouds of eggs. Watch the heat setting carefully so that the eggs don’t brown.
When ready to serve, sprinkle the eggs with the Gomasio and scallion and drizzle with the sesame oil. Serve immediately with the warm tortillas or toast, and finish with the avocado or any other favorite breakfast side.
Gomasio
Makes 1 cup.
l 1 c. well-toasted sesame seeds
l 1/2 c. flaky salt
Directions
In a mortar, combine the sesame seeds and 3 tablespoons of the salt,
Valid Through 7/31/25
using a pestle to grind them into a coarse meal. Alternatively, combine the seeds and salt in a food processor and blitz until you are happy with the texture. Stir in remaining 1 tablespoon salt. Store the gomasio in an airtight container at room temperature for up to 1 month, or freeze for up to 4 months.
Chicken Souvlaki Serves 4 to 6.
From Yassou, by Shaily Lipa. Anyone who visits Greece has eaten these skewered boneless chicken morsels sold at every street food stall and restaurant. Chicken thighs are cut into cubes and soaked in a marinade of olive oil, lemon juice and dried oregano, which softens the meat and enhances its flavor. Souvlaki is typically grilled over an open flame, but it can also be cooked in a pan on the stovetop. It is usually served with pita, tomatoes, onions and tzatziki. (Artisan, 2025).
For the souvlaki:
l 1/3 cup plus 2 tablespoons ex-
tra-virgin olive oil
l 1 teaspoon lemon zest
l 1/4 cup lemon juice
l 1 heaping teaspoon dried oregano
l 1 heaping teaspoon kosher salt
l 1/2 teaspoon freshly ground black pepper
l 2 pounds boneless, skinless chicken thighs, cut into 1 1/2inch pieces
For serving:
l Pita
l 4 or 6 whole leaves of lettuce
such as iceberg or butter lettuce
l 2 ripe medium tomatoes, cut into 1/2-inch cubes
l 1 small red onion, halved and thinly sliced
l 3 tablespoons coarsely chopped fresh flat-leaf parsley
l Full-fat Greek yogurt or Tzatziki
Directions
If you are using wood skewers and a grill, soak the skewers in water for 30 minutes so they don’t burn while grilling. Grilling on a
griddle pan doesn’t require soaking the skewers.
In a large bowl, whisk together 1/3-cup of the olive oil, the lemon zest, lemon juice, oregano, salt and pepper. Add the chicken pieces and toss to coat all the chicken in the marinade. Let sit for at least 20 minutes. If you marinate it longer, cover the bowl with plastic wrap and place it in the refrigerator. Remove from the refrigerator about 30 minutes before grilling to bring it close to room temperature. Thread 5 or 6 chicken pieces on each skewer. Heat a charcoal or gas grill or a griddle pan over high heat. Brush the grill or the pan with the remaining 2 tablespoons olive oil to prevent the chicken from sticking. Place the chicken skewers on the grill or the pan and cook for 3 to 4 minutes on each side, until the chicken is golden brown all over and cooked through. Serve the skewers immediately with the pita, lettuce, tomatoes, red onion, parsley and yogurt.
Scofield
Crack Open A New Cold One
There’s no better way to toast summer than with a crisp, refreshing beer in hand — and northern Colorado is brimming with breweries ready to pour your next favorite pint. Whether you’re chasing a mountain view, patio vibes or just a cold one close to home, here are some top spots to sip your way through the season.
Loveland Loveland Aleworks (970) 619-8726 | 118 W. Fourth St.
BY MATTHEW VAN DEVENTER
wooden barrel stave to their favorite brews —some of which are now retired — as a “beermento.”
Crooked Beech Brewing Company (970) 305-0397 | 3121 N. Garfield Ave.
Every Monday, Tuesday, Thursday and Friday at 3 p.m., and Wednesdays at noon, patrons can enjoy happy hour. There’s ongoing construction for the Heart Improvement Plan in front of the brewery, but they are still open. Beer enthusiasts can purchase the
Berthoud Brewing Co. (970) 775-2235 | 1480 Cascade Ave., Ste. 201 Berthoud Brewing has their beloved Cherry Bomb brew back on tap for the summer. They have fresh pizza specials weekly that can be enjoyed on one of two patios, both with ample seating. Every first Friday of the month between May and September, they host “Hops and Hot Rods,” an open meeting for hot rod owners to show off their sweet rides.
With indoor and outdoor play areas for kids, it’s no wonder they call themselves “Loveland’s Front Porch.” Food trucks serve a variety of cuisines Thursday-Sunday. They have a wide variety of brews with cheeky names like Darth Porter, Immortal Essence and One in a Vermillion. Check out their Facebook for upcoming live music and other events.
Sky Bear Brewery (970) 744-6300 | 272 E. Fifth St.
They aim to have a little something for everyone. Co-owner Amanda Montabone said, “Discover the charm of our family-owned brewery and pub, where handcrafted beer, delicious food, and a full selection of spirits come together under one welcoming roof. With
a warm, friendly staff that treats you like family, it’s more than just a pub — it’s your new favorite gathering spot.
Timnath
Timnath Beerwerks
(970) 999-5751 | 4138 Main St.
They tout their overall best-selling brew, the FNG Hazy IPA. It’s perfect for those looking to cool off this summer with a hoppy beer packed with tropical fruit flavors and a smooth finish. Coming up on tap is a Blueberry Sour. It’s fruit-forward and has a balanced tartness, according to their head brewer.
“Whether you’re a sour aficionado or a curious newcomer, this vibrant brew promises a sensory journey that’s as refreshing as it is irresistible.”
Fort Collins
Zwei Brewing Co.
(970-223-2482 | 4612 S. Mason St.
They specialize in German-style lagers, Weissbier and New World craft beers. Every Monday, get $3 off your bier if you get it in a 1-liter mab. On Tuesdays, they do a countdown: get $3 off a growler or howler fill between 11 a.m. and 2 p.m., $2 off from 2 to 3 p.m., and $1 off from 3 to 4 p.m. Also, check out their website for their food truck calendar.
Windsor
High Hops Brewery
(970) 674-2841 | 6461 Colo. 392
Family owned and operated, this brewery literally grew from a garden. The husband-and-wife founders are seasoned gardeners with generations of experience. When the hops shortage of 2006 hit, they put their green thumbs to work growing hops and sold them all over the country. Not long after that, they sprouted their very own homebrew shop and, in 2012, a brewhouse. Today they offer 40 beers on tap.
Greeley
Yetters Brewing Company (970) 396-1606 | 1011 9th Ave.
Yetters prides itself on community and, of course, quality beers. Head brewer Daniel Yetter cut his teeth learning to brew in Guatemala and has found a passion for lagers. Their list may be small, but it is mighty with brews like Black Hat Porter and Duncan Dunkel’s Weiss. Pouring soon are the Wedding Porter, Pale Lager, Tropical Stout and a Double IPA.
WeldWerks Brewing
(970) 460-6345 | 508 8th Ave.
WeldWerks is an award-winning brewery that brews a wide variety of styles. They were named Best New Brewery in 2016 by USA Today and have won multiple awards at the Great American Beer Festival and the World Beer Cup. Not only do they have great beer, but they give back — including an annual $4,000 scholarship to UNC students of color. They plan to increase the endowment to $100,000. They also take suggestions of organizations for donations.
This Evans brewery is proudly launching two unique taps this summer. One is a Nelson Sauvin Helles, brewed in honor of the sixth anniversary of their distribution partners, Culture Beverage in Westminster. It was put together by RW and the distributor’s sales staff, who wanted to combine their love of modern hops and the crushability of a Helles lager. Also to be released is Spritz, a Sauvignon Blanc Sour. It’s a slightly tart beer that marries a lager with Sauvignon Blanc grapes, producing a tasty beer that finishes like a wine.
BY SANDI SQUICQUERO
Eating Habits &Mental Health
Soon we will be celebrating the Fourth of July. Most of us have already planned our meals for the weekend, especially if we are expecting guests. Our tables will be graced with various salads. Grills will be fired up, and the smell of steaks, burgers and chicken will fill the air—not to mention the sweets that catch your eye as you glance at the dessert table.
If you are on a food-reducing diet, this is the time to practice discipline. Obesity is on the rise and currently affects 4 in 10 Americans. One in five U.S. children and adolescents have obesity. Obesity is often associated with multiple comorbid and chronic medical conditions, including Type 2 diabetes, some forms of cancer and heart disease.
Eating may be one of the great pleasures of life, but is it good for you? Food affects the pleasure and reward centers in our brains much like drugs do, and this can lead to people who overeat or eat the wrong foods. Unhappy people sometimes turn to food to fill a
hole in their lives, and this type of eating can lead to a life of dependence and obesity.
A recent study by the Mental Health Foundation links depression with junk food and diets lacking sufficient nutrients. The study says, “Food can have an immediate and lasting effect on mental health and behavior because of the way it affects the structure and function of the brain.”
Sugar and caffeine can kick you into high gear and then send you crashing — feeling worse than before.
Food can raise or lower brain chemicals called neurotransmitters, which help you function at your optimum best for both mental and physical health. Judith Wurtman, Ph.D., a former Massachusetts Institute of Technology research scientist and co-author of The Serotonin Power Diet, says, “What you eat can affect your mood and how well your brain works, and as long as you are not binging or mindlessly munching to soothe yourself, feeding your mood can be healthy and effective.”
We all want to be healthy and eat healthy foods, but with our hectic work schedules and lifestyles, sometimes it is not easy. Nearly 163 million people dine out at least once a week, with an average weekly spend of $71 per meal. Dining expenditure exceeds $602 billion per year in the U.S. Fifty percent of adults say dining out is an essential part of their lifestyle.
Many restaurants offer delicious meals and healthier menus for us to choose from. Still, many times we have choices of salad or fruit and opt for dessert and rolls. Create your menu before you dine out or at home:
l Oatmeal – Sends an amino acid called tryptophan into the brain to trigger serotonin, a neurotransmitter that makes you feel tranquil and better able to cope.
l Pistachios – Combat stress with fiber and antioxidants linked to lower blood pressure.
l Milk – Whey, the protein in milk, has been shown to decrease anxiety and frustration.
l Spinach – Rich in folic acid, which promotes healthy red blood cells and a strong immune system.
l Walnuts – Good for fighting depression, may help improve your memory and organizational skills.
l Bananas – Packed with potassium and vitamin B, working together to create energy, aid digestion and support a healthy nervous system.
l Salmon – Contains omega-3 fatty acids, which promote cardiovascular health by lowering blood pressure and cholesterol.
l Coffee – A cup or two in the morning (about 100 mg of caffeine) improves reaction times, working memory and stimulates the central nervous system in a way that improves memory, attention and concentration. Skip the full-fat mocha lattes.
Weight control is not easy. It’s important to find the weight reduction program that is right for your needs. The mind-body approach to losing weight is a good one. In using it as a psychotherapist, this holistic approach nurtures and nourishes your entire being.
Let’s begin with your mind. The first step is to commit yourself to losing weight. Define your goal in positive terms rather than negative. Explore visualization techniques, see yourself lighter in your magic mirror and use guided imagery.
In working with the body, make good food choices and eat until satiety. Food is an extension of self-love. Regular exercise helps your mind connect with your body. Always consult with your primary care physician before beginning a weight loss or control program to make sure you are healthy and ready to begin the process.
In your spiritual journey, there is prayer and meditation. Get connected to your higher power. The voice within has been acknowledged through history in psychology and religion. Be good to yourself!
Crystal Landscape Supplies
JULY 4
upcoming noco events
4th Of July Celebration
Honor the holiday amongst friends, family and neighbors with fireworks, entertainment and various activities. | 1-9 p.m. | windsorgov.com | Boardwalk Community Park, 100 N. 5th Street, Windsor.
JULY 4
Red, White & Brews: An Anniversary Celebration
Cheers to 13 years! Celebrate with their bbq, special release craft brew, car show, live music and more in conjunction with 4th of July. | 12-8 p.m. | lovelandaleworks.com | Loveland Aleworks, 118 W. 4th Street, Loveland.
JULY 4
Greeley Stampede Independence Day Parade
Takes place on July 4th, and starts at 9 a.m. on the University of Northern Colorado campus and runs along 10th Avenue to 5th Street, passing Lincoln Park. It features 120 floats, marching bands and equestrians. | 9 a.m. | 10th Avenue, Greeley.
JULY 5, 11, 18, 25
There’s plenty of live music, giveaways, food and drinks here throughout July! At this annual summer series you can also look forward to vendors like Heaven’s Popcorn and Paradise Ice Cream. | centerra.com | Chapungu Sculpture Park, 6105 Sky Pond Dr., Loveland.
JULY 12
Water Balloon Wars
Kids ages 5-12 will be splishin’ and a splashin’ at this family fun event! Load up your balloons and be ready to get soaked. There will other sessions for younger or older kids. | 9-11:30 a.m. | greeleygov.com | Family FunPlex, 1501 65th Avenue, Greeley.
JULY 18-27
Cheyenne Frontier Days
It’s that time of year again for the world’s largest outdoor rodeo! Nonstop western fun at this festival includes rodeos, concerts, art show & much more. | cheyenne.org | Cheyenne Frontier Days Arena, 4610 Carey Avenue, Cheyenne, WY.
JULY 23
Cacophony of Creatives
Network and build your skills at this collaboration for the Greeley creative community. Expert speakers include a composer, visual artist and growth mindset
champion, discussing topics like mental blocks, problem solving and more. Light refreshments. | 4:30-6:30 p.m. | visitgreeley.com | Atlas Theater, 709 16th St., Greeley.
JULY 24
Annual Crab Boil On The Roof
Chef Gator from Little Latitudes restaurant, in Fort Collins, will be serving up zesty boils of crab, shrimp, andouille sausage, corn, potatoes and mushrooms New Orleans style at each table. Enjoy rooftop views of the Rocky Mountains and sip on your favorite drink from the bar. | 6-8 p.m. | deskchairworkspace.com | desk chair workspace, 201 E. 4th St., Loveland.
JULY 26-27
Arts Picnic
It’s the 46th anniversary for this
two-day event! Shop over 150 booths, eight food trucks, 14 live performances, a beer garden/tent and let the kids enjoy the Creation Station. So many artists, crafters and handmade creations to explore. | Sat. 9 a.m.-5 p.m., Sun 10 a.m.-4 p.m. | visitgreeley.com | Lincoln Park, 802 10th Ave., Greeley.
AUGUST 8-10
Sculpture In The Park
Right here in Loveland we have the largest outdoor juried show and art in the US! Get your tickets now to see incredible art and meet creative minds. | Fri. 3-8 p.m., Sat. 9:30 a.m. -5 p.m., Sun 9:30 a.m.4:30 p.m. | sculptureinthepark.org | Benson Sculpture Garden, 2908 Aspen Drive, Loveland.
