When you walk through our doors, our mission is simple: to help you achieve your health goals. With thousands of dedicated and compassionate providers and suppor t st aff, Banner Health is here for you Whether it’s playing with your grandkids or running a 5K , we’ll get you back to what matters most . Because for all of us, today is another Banner day.
As the summer heat kicks in and umbrellas get cranked up, we’re giving a chef’s kiss to the bold local businesses, citizens and community initiatives that are breaking the mold, staying tenacious, and igniting creativity when it comes to eats and drinks in NOCO.
Our cover feature showcases the enduring story of adaptation and innovation at Henry’s Pub (even through the construction!) Another test of time can be found in our At The Market, which highlights a woman “Breaking Barriers in Agriculture.” In our Business section, shop specialty stores and hidden gems in “Impress with Local NOCO Flavors,” or visit Try This to taste the Dirty Soda craze Then, flip to our Indoor to Outdoor Life to level up your backyard cooking game, and you’ll have all you need to be the host with the most!
Lastly, summertime grillin’ and chillin’ isn’t quite sweet enough without those to share it with Sandi touches on grief in “The Price of Liberty and Freedom,” our Nonprofit corner spotlights “Give a Fork,” and our calendar of events offers plenty of moments to savor the season ahead
Salute!
Jody Carlile, Editor
Publisher Jill Stravolemos, jill@greeleytribune.com
Editor
Jody Carlile
Graphic Designer
Layne Petersen
Contributing Writers
Darien Armer, Wendy McMillan, Linda Gassenheimer, Jeremy Pang, Sandi Squicquero, Lisa Truesdale, Matthew Van Deventer, Shelley Widhalm
Advertising Coordinator
Jeanine Fritz
Advertising Sales
Susan Giglio, Thais Hafer, Parker Krug, Sara Luttes, Jeri Martinez, Desirea Martinez
For
Published
JU LY 2 02 6
COVER STORY
Plan ahead for these events happening across Northern Colorado in July 8 14 16 20 22 24 32 26 28 30
For twenty-two years and counting, Henry’s Pub has been providing warm, welcoming, experiences through its comfortable blend of old town feel and urban flair
FOOD PROFILES
Check out these incredible restaurants operating in NOCO, and let us tell you about the things they do every single day to make their menus spectacular.
AT THE MARKET
During the pandemic, Michelle Vanhoesen and her co-owners started a farm-to-step vegetable delivery service from Cheyenne, Wyo., to Castle Rock
NONPROFIT SPOTLIGHT
Loveland’s Community Kitchen is celebrating its 30th anniversary this year. What began as a couple of faith-based organizations evolved into the 501(c)(3) nonprofit organization it is today.
BUSINESS SPOTLIGHT
Northern Colorado is replete with top-tier specialists supplying the absolute best to wow your guests and family during this busy summer season
TRY THIS
Soda drinkers are livening their go-tos with various creams, half and half, syrups, fruit juice, and whatever flavor explosion they can think of
INDOOR TO OUTDOOR
Cooking at home offers distinct advantages over eating out, like it’s cheaper, and healthier, since you have control over things you want to have control over, like sodium.
TREAT YOURSELF TO WELLNESS
The country’s biggest celebration for the most important day in our country’s history is at hand and around the country, parties are set to ensue!
GRETCHEN’S TABLE
A wonderful recipe for Spicy Chinese Beef from Jeremy Pang that’s not only cheaper than eating out, it might just be better.
QUICK FIX
Maryland-style crab cakes with a twist, paired with a colorful tomato and corn salad, for an easy, refreshing start-of summer dinner bursting with flavor and texture.
UPCOMING EVENTS
Henry’s Pub is always sure to have a captivating menu. Seen here is their latest Purple Negroni cocktail and steak and shrimp entree As the construction downtown finalizes, they're looking forward summertime in downtown Loveland
Courtesy/Henry’s
Pub
8 16 26 20
4 DAYS OF CULTURAL CELEBRATION
GREELEY COLORADO
THURSDAY 7/23 - CO POET LAUREATE + CULTURE KEYNOTE THE ATLAS, 709 16TH ST, DOORS 5PM, SPEAKERS 6-8PM
FRIDAY 7/24 - FRIDAY FEST - TUMBLEDOWN SHACK
- RECREATING SOUNDS OF THE GRATEFUL DEAD -
9TH ST PLAZA, DOWNTOWN GREELEY 6:30-9:30PM
SATURDAY 7/25 - ARTS PICNIC - DAY 1
- MUSIC & PERFORMANCES ON TWO STAGES
- BEER GARDEN - FOOD TRUCKS - KIDS ENTERTAINMENT
- LINCOLN PARK, 802 10TH AVE, 9AM-5PM
2ND NIGHT OF MUSIC FEATURING ROOTBEER RICHIE
- UNION COLONY CIVIC CENTER LOT, 701 10TH AVE 6-9:30PM
SUNDAY 7/26 - ARTS PICNIC - DAY 2
- MUSIC & PERFORMANCES ON TWO STAGES
- 150+ ARTIST BOOTHS - ACTIVITIES FOR ALL AGES
- LINCOLN PARK, 802 10TH AVE, 10AM-4PM ALL EVENTS
BY WENDY MCMILLAN
In today’s technologically driven, too often tumultuous world, it’s sure nice to have a few things we can count on. The earth will turn, the sun will rise, but no matter the conditions, Henry’s Pub will help us weather it For twenty-two years and counting, this local favorite has been providing warm, welcoming, memorable experiences through its comfortable blend of familiar old town feel and contemporary urban flair. And based on customer reviews, it’s been wholeheartedly appreciated all the way.
Located at 234 E 4th Street in historic Downtown Loveland, Henry’s Pub first opened its doors in October 2004 where the vision of founders Bryan Jones, owner, and Todd Riermersma was realized. Having worked in restaurants together for many years, the
friends turned business partners decided they were ready to work for themselves, and they were right.
Establishing Henry’s Pub as a non-smoking venue helped
the business take off from the beginning, Jones shares. “In 2004, you were allowed to smoke everywhere, but people wanted to be able to enjoy eating and relaxing in a smoke-
free environment,” Jones says. “There was a large demand for that, which really helped differentiate between us and other options.”
Of course, eating in a smokefree area is only pleasurable when the food is good, and Henry’s always satisfies. The stellar kitchen prepares everything from scratch daily, including its tangy salad dressings to mouthwatering entrees.
The hand-picked craft beer selection and unique craft cocktails are prepared with fresh, local ingredients, to dazzle and delight. In fact, Henry’s Pub has won Best American Restaurant in the Loveland Reporter Herald every year since opening, Jones shares proudly.
sOver decades, Henry’s has witnessed the city grow and flourish. A once quiet downtown is now a thriving, bustling center. There have been obstacles, but Henry’s has stayed strong, a welcome haven for all. “The community has been so supportive throughout the years,” Jones says. “The recession of 2008, Covid —hard times for all of us, but we’ve always bounced back, a testament to the foundation that we’ve built and to this community.”
More recently, Henry’s has nimbly navigated hurdles due to extensive construction. The Heart Improvement Plan (HIP Streets) involves full replacement of century-old underground utilities, new road paving, and enhanced surface-level streetscapes “Through the construction, we’ve increased our social media presence and email notices,” says Kim Dietrich, manager. “We don’t want to over-inundate our guests with information but hope to remind them that we are open, and local support counts!”
While the HIPS project has caused inconveniences, Jones is optimistic “What’s really been affected by the construction is our lunch business,” he says.
“During the day, there’s a lot of heavy equipment and a lack of parking. But they leave at the end of the day, and everything opens up for dinner.”
As construction work heads into its final phase, Jones looks forward to the end results “I hope people are excited to come see what’s been done,” he says “Downtown is more welcoming. I think people will really enjoy it.”
One thing is certain; Henry’s Pub offers a nourishing space from which to enjoy. The recently
updated cocktail and enhanced mocktail menus offer fresh, summery choices for everyone, including the tantalizing new Purple Negroni cocktail and delicious zero-proof Blackberry Basil Lemonade “Our food menu reflects tried-and-true guests’ favorites, Dietrich says. “Our chef, Eric Clayton, expresses his creativity through our specials. These can be clever and fresh new ideas or a way for us to “throw back” to some old favorites that were once on the menu. This
way there is always a new option when guests dine with us!”
Ultimately, folks love Henry’s steadfastness with top-notch food, drink, and service, Dietrich and Jones agree. “Guests know that every time they choose to dine with us, they receive top value for their money and time spent, Dietrich says.”
The loyalty and warmth go both ways. At the heart of the business, relationships truly matter. “Over 22 years, I’ve had staff I’ve employed as hosts at 16 who now come back to share meals with their kids,” Jones says. “To be a steppingstone for them, see them grow, that’s pretty special.”
“One of the best parts of my job is catching up with customers, celebrating their milestones and being a small part of their lives,” Dietrich adds “Creating a place where both staff and guests feel welcomed, valued and at home is what inspires me every day!”
In a region known for outdoor adventure, local pride, and great food, Krazy Karl’s Pizza has carved out a place all its own. Since opening in Northern Colorado in 2010, the locally owned pizzeria has built a loyal following by combining handcrafted pizzas, quality ingredients, and a welcoming atmosphere that keeps guests coming back.
What sets Krazy Karl’s apart is its commitment to doing things the right way. Dough is made fresh daily in-house, premium ingredients are carefully selected, and every pizza is built with the belief that great food brings people together. Guests can choose from a lineup of house specialties or create their own perfect pie from an extensive list of toppings and flavor combinations.
Among the local favorites is the Old World Pepperoni Specialty Pizza, a crowd-pleaser known for its generous layers of pepperoni, rich marinara, creamy cheese, roasted garlic, and fresh basil. It’s a classic example of the restaurant’s philosophy: familiar flavors elevated with a Krazy Karl’s twist.
Beyond the pizza, Krazy Karl’s has become a gathering place for families, sports fans, and community members alike. The restaurant offers a family-friendly environment, a spacious patio for Colorado’s sunny days, and plenty of TVs for catching the big game. A rotating selection of craft beers adds to the experience, making it just as popular for a night out with friends as it is for family dinner
The commitment to community extends beyond the dining room. As a locally owned business, Krazy Karl’s proudly supports Northern Colorado and embraces the spirit of the neighborhoods it serves. Whether guests are celebrating a special occasion, watching a championship match, or simply enjoying a casual weeknight meal, the restaurant strives to create an experience that feels both memorable and welcoming.
Today, Krazy Karl’s Pizza continues to grow while staying true to the values that built its reputation: quality food, genuine hospitality, and a passion for bringing people together one pizza at a time
Loveland residents looking for a vibrant, community-centered dining experience have gathered at The Breakfast Club for over two decades. Since opening its doors in 2000, this local staple has been proudly serving the area by dishing up classic breakfast and lunch selections just the way its patrons like it: "homemade, hearty, and always satisfying."
The team treats every guest like family, prioritizing a warm atmosphere where they love "getting to know our regulars (and meeting new faces, too!)."
Dakota Soifer and the kitchen staff have anchored the restaurant as a neighborhood favorite, creating a welcoming destination where people can connect over a great meal.
The true inspiration behind the menu comes from traditional diner comfort food, resulting in "classic, heathy and hearty, diner dishes just like grandma made." Guests can explore an expansive array of flavors that stretches from Southern biscuits and gravy to burritos smothered in home-made green chili, alongside sweet staples like pancakes and French toast.
For those with hearty appetites, the most popular choice on the menu is The Deluxe Breakfast, a massive plate featuring golden hash browns, bacon, sausage, ham, two eggs, and a choice of
toast or a pancake.
Each recipe is crafted to deliver authentic, nostalgic flavors that evoke the comfort of a homecooked meal. The restaurant ensures there is a seat at the table for everyone by offering a dedicated kids' menu for both breakfast and lunch for $6.99, which conveniently includes a drink.
Additionally, the kitchen accommodates diverse dietary preferences with a wide selection of vegetarian options, such as their popular veggie omelet, breakfast skillet, and the California beni, while also allowing guests to substitute gluten-free bread for any toast selection.
Operating from 7 a.m. to 3 p.m. seven days a week, the diner keeps the dining experience fresh by introducing a rotating lineup of weekly breakfast, lunch, and drink specials designed to surprise and delight patrons throughout the summer months. To keep up with these changing summer items and community updates, Dakota Soifer notes that folks can easily check their website or find lots of fun updates on their active social media pages on Facebook and Instagram. Whether you are a lifelong resident or a newcomer passing through town, the diner provides the perfect setting to relax and enjoy unmatched comfort food.
Loveland food enthusiasts looking for premium pies have trusted the culinary artists at Arte Pizzeria for nearly twenty years. The highly decorated eatery has been proudly voted the best pizza in Northern Colorado for almost two decades by focusing on a simple, timeless approach to Italian comfort food. To maintain this strict standard, the culinary team prepares every single ingredient entirely fresh in-house, going as far as shredding their own custom cheese blends and grinding their own signature pizza sauce daily. As Enzo Race explains, "We craft each pizza with a focus on quality, simplicity and freshness." The menu is uniquely designed to keep things fresh and exciting, highlighted by a rotating "Seasonal Pizza" that often utilizes organic or gourmet components that are locally sourced. The pizza chefs regularly rotate new recipes to keep the selection deliciously exciting, meaning there is always a creative new pizza-by-the-slice option waiting for adventurous diners. For everyday cravings, patrons also frequently flock to their classic cheese and pepperoni pies, or their incredibly popular pepperoni rolls.
Families particularly enjoy the casual environment, as younger kids love the garlic cheese bread, garlic bread bites, and kid-approved pepperoni rolls. The kitchen team also works exceptionally hard to ensure that their flavorful menu remains entirely accessible to individuals managing all types of dietary restrictions. Because their classic, house-made dough is completely vegan, virtually any traditional pizza option on the menu can easily be modified to accommodate vegan or vegetarian lifestyles. Additionally, the shop provides premium vegan cheese and offers two entirely separate styles of glutenfree crusts. Open every single day from 11:00 a.m. to 10:00 p.m., the restaurant offers convenient carry-out services that allow your hot meal to be enjoyed anywhere.
MBY SHELLEY WIDHALM
ichelle Vanhoesen didn’t just grow up on Miller Farms; she found her true calling in the dirt, the harvests, and the vibrant energy of the local farmers markets “I love being able to go to farmers’ markets and seeing people and sharing what we love to do with everybody else,” said Vanhoesen, co-owner of Miller Farms in Platteville. “It’s like we put all this work and effort in, and we get to share it.”
Vanhoesen became a co-owner of Miller Farms in 2020 after spending much of her life working on the family farm, now co-owned by her parents, Joe and Chris Miller; her husband, Andrew; and her youngest sister, Jennifer Miller. She had studied elementary education at Western Governors University but quit by the time she made it to her internship Thereafter she continued some work in the industry, substitute teaching from 2018 to 2021, but ultimately realized
zucchini and cucumbers. There’s also goats, sheep, cows, pigs and chickens, which are raised for the eggs
“We only sell at farmers markets or here at the farmstead,” Vanhoesen said “We are 100 percent direct to consumer.”
Miller Farms, which initially spanned 140 acres, was founded by Vanhoesen’s grandparents in 1963 and later passed down to her parents. Joe and Chris started selling their produce at farmers markets in 1982, beginning with the one in Fort Collins, and now Miller Farms has a presence at 30 each week in the summer months Joe and Chris added agritourism in 1995 when a visitor to one of their farmers markets asked why the vegetables had dirt on them The farm holds an annual Fall Harvest Festival for visitors to go on hayrides and pick their own vegetables, plus provides tours for school groups to learn about how their food is grown and harvested.
Vanhoesen helps out with the tours and works on the farm, as well as handles the marketing and advertising. She feeds and waters the animals, helps with birthing, does some of the planting in the greenhouse and fields, and helps harvest the vegetables “There is a deadline every day of stuff that has to be finished,” Vanhoesen said. “The job has to get done The animals have to be fed The plants have to be planted.”
it wasn’t what she wanted to do and returned to the farm “I felt at home here where I grew up I never left really,” Vanhoesen said.
During the pandemic, Vanhoesen and the other co-owners started a farm-to-step vegetable delivery service from Cheyenne, Wyo., to Castle Rock The farm focuses on vegetables, meat and eggs, plus offers agritourism
The vegetables, grown on 800 acres, include potatoes, carrots, sweet corn, green beans, broccoli,
As a woman working in agriculture, Vanhoesen faces some pushback and questions regarding her being a co-owner and farm worker. “Yep, yep, I did it. I picked that, I planted that,” Vanhoesen said. “There’s a lot of men in the agriculture industry, and you really have to assert yourself.”
Vanhoesen drives a tractor and box truck, used to transport product, but she’s questioned about that, too. “There is still a lot of misogyny in the farming community — we’re trying to get rid of that,” Vanhoesen said “There’s a lot more to prove if you’re a wom-
an in agriculture.”
Vanhoesen’s daughter, Emma, 12, helps gather the eggs and feed the sheep and goats, while her son, Drew, 15, assists with the Community Supported Agricul-
ture tasks of filling boxes for delivery to the 500 members through paid subscriptions Her third and youngest child is three years old.
“One day, I would like to see my kids here on the farm as well,” Vanhoesen said “I would like to see our agriculture continue to thrive, whether it’s planting more because more people are coming to the farm.”
Vanhoesen’s advice for women is to “just go and do it” and “do your best… It takes time, but all the effort you put into it, it’s worth it and it pays off,” Vanhoesen said “It’s not always going to be easy. You have to get through all the harder times to get to the better times.”
By Darian Armer
Loveland’s Community Kitchen is celebrating its 30th anniversary this year. What began as a couple of faith-based organizations feeding their community members in need, evolved into the 501(c)(3) nonprofit organization it is today.
Executive Director Caterina Hall says they’re not only celebrating 30 years as an organization, but also 3,500 consecutive days of having their doors open to feed guests.
“Since some point in 2017 we haven’t closed our doors,” Hall says “We didn’t close one day during Covid We don’t close for snow, storm or hail.”
Open seven days a week, the
Loveland Community Kitchen works with community partners to choose nutrient-dense foods to serve guests. One of the ways they do this is through a partnership with Meals on Wheels of Loveland and Berthoud Menus are curated by registered dieticians to ensure proper nutrition is being offered through their food
The Community Kitchen is a
preparatory kitchen, meaning they serve prepared meals, but do not cook the meals The goal of the kitchen is to provide nutritious prepared meals to anyone experiencing food insecurity, with no qualifying barriers.
“The only thing we ask for is your name and birthdate. Just
so we know there is an individual accounted for. We don’t request a job history. There are no barriers. You don’t have to bring a bank statement or pay stub. Anyone who needs a meal can come and join,” Hall says “It’s such a blessing for many people. There are valleys in life. People experience job loss or need car repairs and need some help. They don’t have to go through hoops to get food They can come and experience community. We serve low-income families, children, seniors, those with jobs and those without Between rent, insurance and medical costs, out of necessity, food sometimes falls to the wayside.”
Last year the Community Kitchen served 173,566 meals to nearly 1,500 individuals. It took nearly 900 volunteers to help accomplish that, and Hall says there is always a way to get involved.
There are several opportunities throughout the year to support the Loveland Community Kitchen, including the Loveland Gives a Fork initiative and Shine A Light program.
“The majority of the demographic that we serve are in Loveland, so we want to invite the Loveland community to help serve their neighbors.”
One way to do that is through the Loveland Gives a Fork program. It allocates a percentage of sales on a specific day to the organization. All you have to do is eat out at that location on that day and time.
“We invite local restaurants and small businesses to help us in creative ways,” Hall says They’ve had a comedy club omit their entrance cost in exchange for a canned protein at the door,
as well as a portion of drink sales. Hall says they will be the featured nonprofit in the Summer Series “One Sweet Summer,” in Downtown Loveland.
The Shine a Light program helps supplement the sustainable food bags given daily to neighbors in need through the kitchen. The sustainable bag program packs lunch
A Local Favorite
A volunteer serves a meal at the Loveland Community Kitchen Courtesy/Loveland Community Kitchen
for guests to enjoy later or at work the next day To keep those filled, community members, groups or businesses can adopt a specific food item for a period of time from one week to a month or more.
Hall says they will celebrate Loveland Community Kitchen’s 30 years this Fall on Saturday, September 19, 11 a.m.-2 p.m at the Foundry. There will be live music, vendors, food trucks and more.
Hall says they are always in need of donations, both food and monetary. You can also get involved by volunteering to help host a food drive, serve or prep a meal.
At the end of the day, Hall says the important thing to know is that the Loveland Community Kitchen’s door is open to anybody, no questions asked.
For more information or to get involved, visit lovelandcommunitykitchen.org/about.
The Muffuletta on our homemade sourdough bread is a local favorite! It has a zesty olive tapenade, roasted garlic mayo, top-quality deli meats, and the freshest veggies
By Wendy McMillan
Summer is in full swing. Long, sun-kissed days stretch into opportunities for al fresco dining and sunset treats From poolside gatherings to backyard barbeques, nothing entices like the combination of great food and company Entertaining needn’t mean hours slaving in the kitchen, however: let sensational local flavors shine. Quality over quantity is key. Luckily, Northern Colorado is replete with top-tier specialists supplying the absolute best to wow your guests and family.
Sink Your Teeth into Summer
What’s more quintessential to Colorado summer than a farm-fresh Palisade peach? Family-owned, four-generation produce business Scofield Fruits, LLC, offers the juiciest, most luscious bounty available Specializing in Palisade
peaches, Rocky Ford melons, sour pie cherries, roasted chiles and more, Scofield provides the cream of the crop.
“We work directly with the best growers in the state,” says President Michael Scofield.
“Not being a traditional brickand-mortar store, we can focus entirely on seasonal perfection. When people come to our stand, they’re getting a true taste of Colorado summer.”
Scofield Fruits has grown
from the sale of a few extra boxes of produce to a bustling Loveland fruit stand open daily May through September; you can also find them at the Estes Valley Farmers’ Market Thursdays and The City of Loveland Farmers’ Market Sundays. Scofield is the Estes Valley Market’s only consistent standing original vendor.
Don’t dally for your favorite produce, Scofield advises “Harvest is running 14 to 20 days early this year due to unseasonably warm weather. Don’t wait for the variety you love.”
couple is devoted to continuing a venerated legacy Alongside it is an evolving story of heritage, stewardship, and commitment to excellence.
Since the 1950s, Brien’s family transformed the farm over generations from a chicken farm to a commercial dairy, owning roughly 1500 cows On the decision to close the largescale operations, Brien and Alyssa adopted a direct-to-consumer model through ABFarms.
“We’re caring for everything each step of the way,” says Alyssa “No added stressors, no added product. We care deeply about each step, and we love that all our products are the highest quality, straight to the fridge.”
ABFarms Twin Peaks Creamery division specializes in Alpine-style cheese with unparalleled flavors “These are very honest cheeses,” says Brien. “They’re unique — you’ll have nutty, caramel, and umami notes. To get the equivalent, you’d have to go to Switzerland.”
Think Outside the Fridge
ABFarms founders and operators Alyssa and Brien Fiske offer more than beef and cheese. Seventh generation dairy farmers, the
Featuring premium, pasture-raised, grass/grain-finished, hormone and antibiotic-free bison steaks, roasts, and ground products, Black Mountain Bison has something for every taste and budget Bonus, unlike many online meat retailers, you don’t need to order a large bundle of expensive packages; if you want to try just one pound of ground bison, do!
“We put a lot of emphasis on
han have but bison
good stewardship, low-stress handling, and feeding our animals exceptionally That care shows up in the final product,” says Michael D Wailes, sales and marketing manager. “When bison are raised and processed properly, they produce meat that is rich, clean-tasting, naturally lean, and full of flavor without needing a lot of extra seasoning or fuss.”
A lot of people expect bison to have a strong or unusual flavor, but bison is not gamey, Wailes
says. “Quality bison tastes like excellent beef — just a little richer, cleaner, and often slightly sweeter.”
For summer dining, simple is usually best, Wailes says “Bison has a great natural flavor, so salt, pepper, and a little garlic go a long way.”
Top left: Fresh dill at Scofield Fruits LLC Courtesy/Scofield Fruits LLC; Top middle: Cheeses at ABFarms; Top right: Bison sirloin tips from Black Mountain Bison Courtesy/ Black Mountain Bison
For all you soda enthusiasts, it’s time to get dirty Dirty sodas are having a moment. Soda drinkers are livening their go-to’s with various creams, half and half, syrups, fruit juice, and whatever flavor explosion they can think of.
Large fast food chains like Sonic and Red Robin have hopped on board Smaller but still mighty chains, like Ziggy’s Coffee and HTeaO, have also made their way into the dirty soda arena
About 10 Dirty Sodas are on the menu at Red Robin, all with a soda base. Their newest is an Island Breeze Dirty Soda that has Sprite, pineapple and coconut topped with cold foam and a cherry Also new is the Tropical Dragon Fruit Sparkler with club soda, dragon fruit, and all-natural sweet and sour pineapple juice. And of course there’s the classic and fan favorite: Root Beer Float Soft serve ice cream is floated in a frothy glass of Bargs Root Beer
BY MATTHEW VAN DEVENTER
It could be argued that Sonic-the burger chain where you drive up and they skate your order out-has been doing sodas dirty all along with their original Cherry Limeade made up of a lemon-lime soda, lime, and Maraschino cherry syrup, with that amazing slushy ice.
Today they’ve upped their game with pre-made items like The Dirty Dr. Pepper, which is made with Dr Pepper, coconut syrup, sweet cream and lime.
The Twisted Flamingo mixes Sprite, cherry, vanilla, and sweet cream Customers can also make their own concoctions from a variety of sodas, syrups, creams, and fruit juices
The dirty soda wave, according to many online sources, has deep roots among the members of The Church of Jesus Christ of Latter-day Saints For religious reasons, members are strongly advised to abstain from caffeine and cannot drink alcohol. As a result, soda has always been a staple for them and more re-
cently the dirty soda. It quickly made its way to the mainstream via social media platforms like Tik Tok and appearances on The Secret Lives of Mormon Wives
Founded in downtown Longmont, Colo in 2004, Ziggi’s Coffee has an extensive menu of these sweet drinks including some dressed up lemonades
Many of them have a Dr Pepper, Pepsi, Starry, or Mountain Dew base with a fruity syrup or puree. Some are topped with cream, gummies or popping bobas, those little pearl-sized beads filled with juice
The Iced Pool Party is Starry, strawberry, coconut creamer, watermelon and strawberry popping boba. An Iced Sunset Boulevard mixes passion fruit and strawberry puree with Starry soda and is topped with a gummy ring.
Texas based tea chain, HTeaO recently made their Colorado debut with a location in Loveland They teamed up with probiotic soda brand Poppi for their
Meet the Artist and Opening reception: July 10 from 6:00-9:00pm
Sarah Brice is an emerging artist, working primarily in oils She blends figurative painting with loose intuitive marks capturing her subject in vibrant transparent layers, evoking movement and expression. She wants to create and share joy with the world She loves nature and is inspired by the beauty and glow of life on earth.
BYLISATRUESDALE
Cooking at home offers distinct advantages over eating out For one, it’s cheaper. It’s also healthier, since you have control over things you definitely want to have control over — like sodium, fat, allergens, and portion size
Linda Lewis of Windsor knew all of this, but after full days at her nursing job, she just couldn’t muster up the energy for cooking, so she’d often pick up takeout on her way home. Most importantly, as her townhome doesn’t have air conditioning, she dreaded heating up her kitchen in the summer months. “I finally decided that the only way I would start cooking at home again is to make it more exciting,” she says “So I turned my small backyard into a little outdoor kitchen that I love I’m out there every evening now, almost year-round.”
night. She refreshed her patio area with flagstone from Crystal Landscape Supplies, and she purchased a new table with four chairs for when she entertains To stay interested in cooking (and to refrain from giving in and ordering takeout), she often stops by Frank’s BBQ Trading Post in Loveland on her way home from work, for fresh meats from their market and interesting new sauces and spice rubs.
Lewis’ outdoor kitchen is the perfect size for one, with a gas grill featuring a fold-up prep shelf on each side Her grilling utensils, condiments, and serving dishes are kept on a rolling cart, which can easily move inside at
For large families, a fully functional outdoor kitchen might be more appropriate, with a large grill and/or an outdoor oven like a pizza oven (which cooks much more than pizza). This type of setup might also include a refrigerator, counters, storage, and ample seating. Decks of Distinction can help create “the backyard you’ll never want to leave.” The team offers consultation on outdoor kitchen design, plus custom decks, pergolas, and concrete patios to create a backyard oasis. Turn to the experts at Hearth House in Loveland or Fort Collins for multiple options for grills, pizza ovens, outdoor fireplaces,
and more; a fireplace, fire pit, or patio heater can help you extend the outdoor grilling season into the colder months. Or, if you’re looking for full service, an experienced contracting company like C2RS Contracting (based in Johnstown but with a wide service area) can help you design the outdoor (or indoor) space of your dreams
Gas or Charcoal?
Choosing a new grill is a tough decision. Here are pros and cons:
Gas Grill Pros: They’re easy to use, quick to heat up, and quick to cool down. They’re also easy to clean; you only have to scrub the bars, and occasionally need to empty the grease trap.
Gas Grill Cons: These grills are more expensive than charcoal
grills. Though one propane tank lasts through many grilling sessions, if you’re not paying attention, it could run out while you’re cooking. Then you have to lug the heavy tank back to the store and exchange it for a new one.
Charcoal Grill Pros: They’re much cheaper than gas grills; a basic Weber kettle grill can be found for around $100. Charcoal grilling imparts a smokier flavor to food than gas grilling, but the heat can be uneven
Charcoal Grill Cons: You have to have charcoal on hand; heating it up can take up to 30 minutes, not ideal for a busy weeknight The ash needs to be cleaned out after every grilling session
Opposite page: An Outdoor Kitchen from Decks of Distinction Courtesy/Red Robin Inc.; This page, left: Sonic’s Dirty Dr. Pepper. Courtesy/S0nic Inc., This page, left: a full patio from Hearth House. Courtesy/Hearth House. Right, below: A class at Frank’s BBQ Trading Post; Right, above: the benefits of said class. Both Courtesy/ Frank’s BBQ Trading Post.
BY
The 4th of July commemorates America and its declaration of independence; the biggest celebration for the most important day in our country’s history. Around the country, parties are set to ensue!
This year, in honor of the holiday’s 250th anniversary, the National Mall is set to host a significant celebration including a 60-ship Navel Review on the Potomac River (the first Navel Review since the 1976 bicentennial), a 45 minute concert on the Capital Lawn, and a 45-minute fireworks show. New York is doing a daytime ball drop in Times Square at 2 p.m. ET, marking the time the Continental Congress voted to adopt the Declaration of Independence. Where it all started, in Philadelphia, the Liberty Bell will also have extended viewing hours, with a reading of the Declaration.
In Northern Colorado, Greeley
will sponsor the Greeley Stampede’s 4th of July events, such as the annual parade and performances by Dierks Bentley and Joe Nichols. A Mexican Independence Day celebration will be held on 9th Street at 5:45 p.m Windsor will see the return of fireworks at Boardwalk Park at 9:15 p.m., in addition to food trucks from 129:30 p.m, and a Journey Tribute Band playing from 7-9 p.m.
The 4th of July marked the beginning of a new nation, whose freedom endures to this day. In between the annual celebrations and festivities, we must remember our soldiers and veterans who have sacrificed to give our country freedoms and constitutional liberties.
Many families are still grieving for those lost in battle or having fallen victim to military-related diseases I was first exposed to a fallen soldier in 1967; a student I went to school with died in Viet-
nam. While I had heard stories of my father’s friends passing and other casualties during WWII, I hadn’t before known anyone who was killed during war
In Vietnam a total of 58,220 American military personnel were killed or declared dead, and a total of 153,300 were wounded in action Since the Vietnam War, approximately 7,600 US military personnel have died in battle or of hostile engagements, including the Persian Gulf War, wars in Iraq and Afghanistan, and various other counter-terrorism and peace-keeping missions.
Of the 2.6 to 4.6 million US service members who served in Vietnam, one million were exposed to the toxic drinking water at Marine Base Camp Lejeune between the years of 1953 to 1987 and an estimated 300,000 died from Agent Orange. The ATSDR mortality study revealed that 19,250 of the deaths included various cancers. If our young men and women knew of the added
risk of combat and various exposure chemicals would they have still joined the military?
Our two very own sons at one time joined the Marines. They were so proud to serve their country and pledge their patriotism. While one survived, one did fall victim to the Camp Lejeune toxic drinking water and died of a related cancer in 2023 He gave all to his country.
To the families left behind, patriotic holidays are difficult
Own your feelings. It’s okay to feel your feelings.
Don’t judge yourself
Read about the five stages of death — Elisabeth Kubler-Ross’s “On Death and Dying”
l Prepare for painful reminders
l Share your thoughts or journal
l Seek support and wisdom
l Prioritize self care
l Pay it forward for a soldier or veteran’s coffee or meal
l Understand your emotional response
l Plant a tree in memory or buy a
memorial light that will bring a smile.
We owe our soldiers and veterans a debt of gratitude that never can be repaid or ever be forgotten. May you all have a safe and happy 4th of July. Thank you to all military and veterans that make this holiday special
l 4 tablespoons honey
l 3 tablespoons ketchup
l 1/2 tablespoon dark soy sauce
l Steamed white or brown rice for serving
Put beef into a mixing bowl, add the marinade ingredients and, using your hands, massage them into the meat pieces until they are evenly coated.
Pittsburgh Post-Gazette (TNS)
It’s the rare diner who doesn’t love the occasional Chinese takeout.
It’s convenient, has extensive menu choices and, because it’s often intended to be shared, can be more affordable for a couple or family than traditional sit-down restaurants. Order enough, and there’s also the thrill of leftovers
Yet given the laundry list of ingredients some dishes require and the need for precise mise en place — wok cooking is fast, so you better have everything ready to go before you start — you have to wonder: Is it worth making at home?
Jeremy Pang, the British-Chinese chef who founded London’s School of Wok in 2012, hopes to ease some of that hesitation in his latest
Why do takeout when you can make at home?
cookbook, Jeremy Pang’s Chinese Kitchen: Simple Techniques Delicious Recipes (Hamlyn, $30)
Its 80-plus Asian-inspired recipes from across East and Southeast Asia are designed with the home cook in mind with clear, easy-to-follow instructions along with a guide to Chinese kitchen and pantry essentials. He also offers tips on seasoning and maintaining a wok and seven “golden rules” for stir frying.
Pang writes he has a “bit of a soft spot” for this popular dish featuring crispy strips of beef in a tangy-spicy sauce even though it’s more often associated with takeout than traditional home cooking.
Thanks to its interplay of textures and flavors and quick prep, I’m guessing you, too, will walk away from the table completely satisfied Chopsticks optional.
SucculentChineseBeef
PG tested
For beef
l 7 ounces rump steak or sirloin, cut across the grain into thin strips about 1/8-inch thick
l 14 ounces cornstarch
l 1/2 teaspoon each salt and black pepper
l 1 thumb-sized piece of ginger, peeled and finely diced
l 3 garlic cloves, finely diced
l 2 birds’ eye chiles, finely diced
l Vegetable oil, for deep frying
l Large handful cilantro, finely chopped, for garnish
For marinade
l 1 egg, beaten
l 2 tablespoons light soy sauce
l 2 teaspoons sesame oil
l 1 teaspoon sugar
l For sauce
l 6 tablespoons black/rice vinegar
Season cornstarch with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to bowl of beef and massage it into the meat. The meat will stick together in clumps at first but will start to separate as you continue to massage it.
Once all meat has completely separated, it is ready to fry (I shook the excess off and put it in a clean bowl.)
Prepare sauce: In a small bowl, combine vinegar, honey, ketchup and soy sauce and mix well.
Build your “wok clock” on the work surface. Start at 12 o’clock with the coated marinated beef, followed by ginger, garlic and birds’ eye chiles, and finally the bowl of sauce.
Half-fill wok with vegetable oil and heat to 350 degrees, or until the the tip of a wooden chopstick or skewer starts to sizzle after two or three seconds in the oil.
Carefully add beef to the hot oil and deep-fry for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain well on a plate lined with paper towels. (I did it in several batches.)
Carefully pour the oil into the wok through a sieve and into a saucepan to cool.
Heat two tablespoons of reserved vegetable oil in the wok over high heat until smoking hot Add ginger, garlic and chiles, reduce heat to medium and stir-fry for 30 seconds until fragrant.
Pour over the sauce and bring to a vigorous boil, then add crispy beef and give wok two or three tosses to mix everything together
Spoon into a serving bowl, scatter cilantro to garnish and serve immediately. Serves four
— Jeremy Pang’s Chinese Kitchen ©2026 PG Publishing Co Visit at post-gazette.com Distributed by Tribune Content Agency, LLC
Child abuse prevention starts with awareness—but it doesn’tend there. Every pinwheel planted, every conversation started, and every action taken helps protect children and strengthen families in our community.This April, stand with us. Be visible.Bebold. Be part of the solution.
We invite you to pick up FREE pinwheels at the Realities For Children Homebase (308 East CR 30, Fort Collins) and ‘plant’ them in the community to show your support.
Join us in wearing BLUE every Friday in Apriltohelp bring awareness to the issues of child abuse in our community.
Child Abuse Prevention starts with each one of us! Call 844-CO-4-KIDS if you areconcerned about child abuse and neglect.
Many businesses in our community arepartnering with us in the fight against child abuse and neglect by participating in our monthlong initiative, offering customers exclusive discounts or promotions and then donating apercentage of the proceeds to Realities.
Youcan help change children’slives by making a donation—every gift supports programs that protect, empower,and nurturechildren in our community.
Taking your kids to the dentist doesn’t have to feel like pulling teeth. At Wild for a Smile Children’s Dentistry, we specialize in pediatric dentistry to give children a comfortable place for their dental care. When you choose a pediatric dentist, you want someone experienced and compassionate to ease your child’s worries With two more years of additional training, pediatric dentists have the experience and background needed to approach every situation with care.
Linda Gassenheimer Tribune News Service (TNS)
Idecided to give my usual Maryland-style crab cakes a fresh twist by incorporating a vibrant new flavor. A touch of pesto blended into the mayonnaise adds a bright note that complements the sweetness of the crab without overpowering it. Finished with a sprinkle of fresh basil, the cakes feel light, fragrant and perfect for warm weather
I paired them with a colorful tomato and corn salad, for an easy, refreshing start-of summer dinner bursting with flavor and texture.
Imitation crab can be used
Any type of whole wheat bread can be used.
Defrost corn by running under hot water or microwave for a minute.
Countdown: Make salad Make crab.
Shopping List:
To buy: one bottle reduced fat mayonnaise, one small bottle reduced-fat pesto sauce, one pound lump crabmeat, one container plain panko breadcrumbs, one can olive oil spray, one bunch fresh basil, one bag washed, ready-to eat salad, one bag frozen corn kernels, two plum tomatoes, one bottle reduced fat vinaigrette dressing, one small whole wheat baguette
Staples: egg, salt and black peppercorns
Pesto Crab Cakes
Recipe by Linda Gassenheimer
l 4 tablespoons reduced fat mayonnaise
l 2 tablespoons reduced-fat prepared pesto sauce
l 1 egg
l 3/4 pound lump crabmeat cleaned and rinsed
l 2 tablespoons plain panko breadcrumbs
l Salt and freshly ground black pepper
l Olive oil spray
l 2 tablespoons fresh basil leaves
l 2 slices whole wheat baguette
Mix mayonnaise and pesto sauce in small bowl and set aside. Drain crab meat and place in a large mixing bowl Add the breadcrumbs, egg and half the mayonnaise pesto sauce mixture. Add salt and pepper to taste Mix well. Shape into 2 crab cakes about four inches in diameter. Heat a medium-size skillet over medium high heat and spray with olive il spray. Add the crab cakes and cook four minutes. Turn them over and cook another four minutes until golden brown. Place on the two dinner plates with the salad and spoon remaining sauce over each one. Sprinkle the fresh basil on top Toast baguette slices and serve with the crab cakes
Yield two servings.
Per serving: 461 calories (42 percent from fat), 21.5 g fat (3.6 g saturated, 7.0 g monounsaturated), 228 mg cholesterol, 39.3 g protein, 24.1 g carbohydrates, 1.8 g fiber, 1057 mg sodium
Tomato and Corn Salad
Recipe by Linda Gassenheimer
l 2 cups washed, ready-to-eat salad
l 1 cup frozen corn kernels
l 1 cup plum tomatoes cut into 1/4-inch pieces
l 2 tablespoons reduced fat vinaigrette dressing
Divide salad between 2 dinner plates. Mix corn, tomatoes and vinaigrette together in a bowl and spoon over the lettuce leaves.
Yield 2 servings
Per serving: 95.8 calories (17.1 percent from fat), 1.8 g fat (0.2 g saturated, 0.5 g monounsaturated), 1 mg cholesterol, 3.5 g protein, 19.9 g carbohydrates, 3.6 g fiber, 15 mg sodium
(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, The 12-Week Diabetes Cookbook Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)
©2026 Tribune Content Agency, LLC
JUNE 29
Jazz
Immerse yourself in an unforgettable evening of smooth tunes and soulful melodies designed to keep your feet tapping and your spirits high This vibrant musical experience features a dynamic live jazz performance alongside an open mic session, welcoming local talent to the stage. Gather your friends and head down to enjoy great food, drinks, and a stellar community atmosphere. 6:30-9:30 p.m. | the120barandgrill.com | The 120 Bar and Grill, 120 North Lincoln Avenue, Loveland
JULY 4
Sylvan Dale Guest Ranch 80th Anniversary Celebration
Sylvan Dale Guest Ranch is kicking off the holiday weekend with a vibrant community celebration marking 80 years of authentic Western hospitality. Neighbors and visitors alike are invited to grab their boots and hats for an unforgettable Cowboy Cookout experience nestled in the foothills. The landmark summer event features a delicious menu of fresh-grilled burgers and hot dogs alongside high-energy live music and dynamic game courts.
It is the perfect opportunity to create lasting memories while honoring a true regional institution 11:30 a.m.-2:30 p.m. | sylvandale.com | Sylvan Dale Guest Ranch, 2939 N. Co. Rd. 31D, Loveland
JULY 4
Loveland July 4th Festival
Independence Day traditions burn bright at North Lake Park with a full day of family activities, kicking off with the classic Lions Club BBQ and nostalgic Buckhorn Train rides. The park transforms into a bustling celebration featuring a dedicated Kids Zone, diverse local food trucks, and a patriotic performance by the Loveland Concert Band at Hammond Amphitheater The spectacular grand finale features a stunning fireworks display launched directly over Lake Loveland. 4 p.m | lovgov.org | North Lake Park, 2750 N Taft Ave., Loveland
JULY 8–AUGUST 26
Wednesday Night ConcertsOne Sweet Summer
Midweek evenings in Downtown Loveland get a vibrant soundtrack with this free, family-friendly summer concert series at The Foundry Plaza. The weekly event features a diverse musical lineup alongside local food vendors and downtown craft breweries. Families can also enjoy a dedicated, partner-sponsored Kids Zone packed with free arts, crafts, and interactive games. 6:30-8:30 p.m. | downtownloveland.org | The Foundry Plaza, Downtown Loveland
JULY 10
Lincoln Gallery Night on the Town
Downtown Loveland’s creative heartbeat comes alive at Lincoln Gallery’s monthly celebration, featuring the captivating work of artist Sarah Maurer Attendees can explore a diverse array of fresh artwork across various media, meet and mingle with talented local creators, and help celebrate the gallery’s members It is the perfect art-filled evening out to experience the very best of the regional creative scene in a welcoming, collaborative environment. 6-9 p.m | lincolngallery.com | 429 N. Lincoln Avenue, Loveland
JULY 11
Retromania Collectibles Show
Nostalgia and serious collecting collide at this vibrant pop-culture marketplace designed for fans of all ages The expansive vendor floor features everything from vintage toys and classic comic books to retro video games, vinyl records, and rare collector grails spanning franchises like Star Wars, Marvel and Pokémon With an emphasis on family-friendly experiences and real community connections, every table offers a curated journey through fandom history. 10 a.m. | retromaniashow.com | Blue Arena, 5290 Arena Cir., Loveland
JULY 16–17
Annual Rooftop Crab Boil
Summer traditions reach new heights at desk chair workspace’s fifth annual rooftop gather-
ing, featuring an authentic New Orleans–style seafood feast Chef Gator of Little Latitudes brings the bold flavors of the South to Northern Colorado with a classic family-style boil of crab, shrimp, andouille sausage, corn, and potatoes Guests can roll up their sleeves and dig in while enjoying live Louisiana brass music, scenic Rocky Mountain views, and fresh handmade beignets for a sweet finish. deskchairworkspace.com | desk chair workspace, 201 E. 4th St., Loveland
JULY 17
Pooches in the Park
Spend a lively summer evening outdoors with your four-legged companion at the Historic Halfway Homestead. This dedicated community gathering offers a safe, welcoming space for pets to play and socialize while neighbors and fellow dog lovers connect Grab your leash, pack up your pup, and join the neighborhood for a tail-wagging good time celebrating the dog days of summer together 5–7 p.m. | windsorgov. com | Historic Halfway Homestead, 335 McNeil Dr., Windsor
JULY 18
Stories in the Sky
Look to the heavens in Windsor for a spectacular, cutting-edge drone show celebrating the state’s vibrant history as part of the America 250 — Colorado 150 Commission series. Developed in partnership with the Colorado Tourism Office and Visit Denver, this captivating afternoon event
brings high-tech aerial storytelling directly to Chimney Park Pool Bring the whole family to experience a unique, synchronized display sponsored by Chevron, Tallgrass, and UCHealth that beautifully illuminates the Colorado summer sky. 12-5 p.m. | colorado150.org | Chimney Park Pool, 421 Chimney Park Dr., Windsor
JULY 24-25
Family Camp Out
Pitch a tent and embrace outdoor adventure at Windsor’s annual overnight family camping experience The action-packed evening features classic lakeside activities like fishing, paddle boating, and a cozy community campfire, followed by a special big-screen movie screening at dusk Registration includes both a family dinner and a light morning breakfast, making it a hassle-free getaway right in your backyard windsorgov.com | Chimney Park, 421 Chimney Park Dr., Windsor
JULY 25
3x3: A Micro Art Festival
Meaningful art doesn’t require monumental scale, as proven by this unique compact exhibition hosted by the Greeley Creative District The event features 3x3-inch works by local artists that embrace accessibility and collectibility while exploring how storytelling and craftsmanship flourish within a limited format. Attendees can enjoy complimentary small bites and live
performances by Troupe Sidysaan and jazz vocalist Valerie Vampola before the event culminates in a silent auction fundraiser. 3-5 p.m. | greeleycreativedistrict.org | Greeley Creative Arts Center, 702 13th St., Greeley
JULY 25–26
47th Annual Arts Picnic
Lincoln Park transforms into a bustling oasis of creativity and community spirit during this beloved two-day summer tradition. The massive, free-toattend festival brings together more than 150 unique artist and crafter booths alongside a diverse, mouthwatering selection of local food trucks and a dedicated beer garden Visitors can shop for handmade treasures and enjoy 14 live performances across two stages, while families can check out the Creation Station tent for specialized children’s activities. greeleyartspicnic.com | Lincoln Park, 802 10th Ave., Greeley
JULY 31–AUGUST 4
The Colorado Capsule Project
A unique piece of history is being captured through this statewide
community time capsule initiative, launched to commemorate America’s 250th anniversary and Colorado’s 150th year of statehood. Residents across the region are invited to contribute personal stories, memories, and physical artifacts to help create a shared historical snapshot of life in 2026. The capsule will be permanently placed at The Ranch Events Complex, where it will remain sealed until 2076 to be opened by future generations Community members can participate digitally online, via mail, or by dropping off items in person at the upcoming Larimer County Fair. visitloveland.com | The Ranch Events Complex, 5280 Arena Circle, Loveland
JULY 31
The Ranch Event Lawn Grand Opening & Ribbon Cutting
The 2026 Larimer County Fair kicks off with a major milestone celebration marking the grand opening and ribbon cutting of The Ranch’s new 21-acre Event Lawn Community members are invited to gather at The Watering Hole near the outdoor stage to hear official remarks from the Larimer County Board of County Commissioners and project partners. After celebrating this massive Master Plan development, attendees can head straight into the fairgrounds to enjoy opening night of the fair. 5 p.m. | treventscomplex.com | The Ranch Events Complex, 5280 Arena Circle, Loveland
JULY 31–AUGUST 2
America 250 | Colorado 150 Celebration
Bittersweet Park transforms into a breathtaking sea of red, white, and blue for a once-in-a-lifetime dual milestone celebration The Exchange Club of Greeley, the Union Colony Exchange Club, and the City of Greeley are partnering to display a dramatic field of 250 American flags and 150 Colorado flags waving in the breeze. Each flag features a unique historical tag identifying a significant moment in national or state history for visitors to read as they walk the grounds. The free, threeday public tribute also features a special ceremony on Saturday morning packed with patriotic speeches and live performances greeleygov.com | Bittersweet Park, 3501 16th St, Greeley
JULY 31–AUGUST 4
Larimer County Fair
The Ranch Events Complex welcomes the community for a spectacular showcase of agriculture, entertainment, and family-friendly fun at the annual Larimer County Fair. Presented by Poudre Valley REA, this multiday regional tradition features live entertainment, a bustling carnival, and 4-H exhibitions. Guests can experience the vibrant festivities with the added benefit of completely free admission and parking throughout the entire weekend. treventscomplex.com | The Ranch Events Complex, 5280 Arena Circle, Loveland
