Issuu

O C TO B E R 2 02 0

LET'S EAT: THE FOOD ISSUE

“

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LIFESTYLE LETTER

OCTOBER 2020 PUBLISHER

Jeron Traphagan | jeron.traphagan@lifestylepubs.com Zach Traphagan | zach.traphagan@lifestylepubs.com MANAGING EDITOR

Everyone's Favorite Hobby

Rachel Murphy | rmurphy@lifestylepubs.com

IF THERE'S ONE THING THAT THE PANDEMIC HAS TAUGHT US, IT'S HOW

L AYO UT DESIGNER

TO EAT AND EAT WELL. While restaurants are struggling, home chefs are flour-

Emily Lisenbee

ishing, bakers are finding their grooves (and their lames), and homebrewers are still

CONTRIBUTING WRITERS

AD DESIGNER

Miranda Williams

plugging along, creating the next great stout.

Rachel C. Murphy

The food issue is one that I've always connected with--food, after all, is love, and I

Aaron Leimkuehler, Ashley Elwell, Janie Jones

CONTRIBUTING PHOTOGRAPHERS

love it all. With two toddlers in the house, dinnertimes aren't the most sophisticated affairs, and if I had to count the number of times that I bribed or threatened to see a vegetable disappear, I would cry. But there's been plenty of cookie baking and endless banana bread in the meantime. This issue is all about the people that make life delicious. I was happy to reconnect with Chef Tito from American Fusion Cafe for this issue. Chef Tito was one of the first people that we profiled in Northland Lifestyle, way back in 2011. His personality is just as warm now and just as welcoming in his new space on Swift. As we enter into fall, I encourage you to find a recipe that makes you happy. Maybe it's the Scimeca's sausage and peppers that we feature this month. Maybe it's Grandma's snickerdoodles. No matter what, a recipe made with love is what the world needs now. Happy cooking!

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

Rachel Murphy, Managing Editor

514 W 26TH ST., KANSAS CITY, MO

ON THE COVER A mural featuring

TENNESSEE | TEXAS | VIRGINIA | WASHINGTON

livestock and apples perfectly encapsulates the driving forces behind Of The Earth Farm and Distillery.

PHOTOGRAPHY BY AARON LEIMKUEHLER. 4

Northland Lifestyle | October 2020

CityLifestyle.com/Northland

Proverbs 3:5-6 Northland Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Northland area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Northland Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

WHETHER YOU’RE DINING IN O R C A R R Y I N G O U T. . . WE’RE SERVING UP

KC’S BEST R E S TAU R A N T S We compiled our can't-miss restaurants from KC's top foodies, including our very own CL local ambassadors!

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TA K E A P I C T U R E O F M E TO FIND OUT!

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INSIDE THE ISSUE OCTOBER 2020

FEATURES 16 An Uncommon Elegance Liberty couple import exotic beans that provide ubiquitous flavor

22 An Evolving Kitchen Chef Tito returns with American Fusion

30 12

30 Of the Earth Farm and Distillery A passion for the earth, from the earth

DEPARTMENTS 4

Lifestyle Letter

Around Town

Culinary Creations

Locally Owned

22 Hot Spot 28 Hops & Vine 30 Road Trip 36 DIY 42 Lifestyle Calendar

u o y l d a n e c i s g s a u m t le e r e h w e m o

lifestyle@magicmousetravel.com magicmousetravel.com 913-708-3769

STORE CLOSING

AROUND TOWN

SHATTO DELIVERY ADDS CHRISTMAS TREES TO THEIR OFFERINGS Shatto Home Delivery will be adding Christmas Trees to the list of wonderful holiday items that will be delivered direct to homes this holiday season. Shatto has partnered with Fulk Farms in Platte City to source some amazing fir trees for their customers. Shatto believes that local partnerships are the foundation for taking care of their amazing customers. Shatto has sourced both Canaan and Fraser Firs. Wreaths are also available. The trees will be delivered starting the week of Thanksgiving. The trees are first come first serve and are available to be added to a customer's account. This holiday season also includes many other holiday-specific items such as amazing holiday meats from Paradise Meats, amongst other wonderful items. For more information, follow Shatto on

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NEBA VIRTUAL CAREER EXPO A Virtual Career Expo to raise awareness of area career opportunities will be held Nov. 18 by the Northland Education and Business Alliance (NEBA). The event will run from 8:00 a.m. to 1:00 p.m. Using the Zoom Video Communications system, the event will offer 18 45-minute sessions on six career areas. The sessions will include 15-minute presentations and 30-minute

question-and-answer

peri-

ods, and the program will cover health services,

industrial

technology, human resources

and

engineering

services, natural

agriculture, business,

manufacturing and technology, and arts and communications. NEBA Chair Brian Noller said the event is a way to help students, parents,

8640 N Boardwalk Ave • Kansas City MO 64154 816.587.6020 • www.jewelrybymorgan.com 8

Northland Lifestyle | October 2020

guardians, and educators learn about exciting and high-paying jobs available in Clay and Platte counties. For several

years, NEBA has sponsored fall career events and is organizing the Nov. 18 program to continue that success despite COVID-19. The programs will be appropriate for students in elementary through high school, their parents/guardians, and educators. The sessions will begin at 9 a.m. Information for registration will be shared as soon as it’s available.

GREAT WOLF LODGE’S HOWL-OWEEN CELEBRATION DELIVERS UNBOOLIEVABLE FAMILY FUN Great Wolf Lodge is preparing another season of not-so-spooky delights for families with the annual Howl-O-Ween celebration, October 1 through Halloween. Great Wolf Lodge encourages families to don their costumes and partake in a variety of seasonally-themed activities at its resorts, including a physically distanced Trick-Or-Treat Trail, too-cute-to-spook crafts, a costume contest, and all sorts of ghoulishly delightful activities. This year, guests will need to pre-select a time window to begin the TrickOr-Treat Trail, so Great Wolf Lodge can manage capacity levels and allow for adequate physical distancing. The Trick-Or-Treat Trail is not the only opportunity to pick up some Halloween treats. The resort’s confectionary will offer a collection of ghoulishly delicious Halloween-inspired

candies,

sweets,

and baked goods. Adults can partake in some “spirits” of the season with two exclusive fall cocktails, the Spooky Mule and Pumpkin Spiked Latte. In addition to two days of play in the water park for each night stayed at the Great Wolf Lodge, all the Howl-O-Ween activities are included for no extra charge. For more information visit GreatWolf.com.

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CONTINUED >

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AROUND TOWN

Would your child or a child you know benefit from the Healthy Start System?

for the contract to build a new U.S. Route

Have you noticed any of the following symptoms?

Construction Co., a joint venture involv-

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Just as Nature Intended.

169 Buck O’Neil Bridge. Each of the teams comes from a diverse mix of experienced local and national companies who submitted exceptional proposals. Teams selected to further develop their proposals on the project are the American Bridge/Parsons Team, Lunda ing

Massman-Clarkson,

the

Traylor

Design-Build Team. From this group, the Missouri Highways and Transportation Commission will select a best-value proposal from a design-build team to deliver the project. The selection is expected in February 2021, with construction beginning later that year. While safe, the bridge is nearing the end of its projected lifespan. Opened in 1956, the bridge recently celebrated its 60th year of operation. Since then, communities on both sides of the bridge have changed significantly, and now nearly 50,000 vehicles use the bridge daily.

Let us help you assure that your child is the healthiest version of themselves. CALL KOALA SLEEP CENTERS OF NORTH KANSAS CITY AT 816-897-0746 TODAY FOR A CONSULTATION WITH DR. WILLIAM BUSCH! 10

Northland Lifestyle | October 2020

Would you like to get in touch with us? We would love to hear from you! Contact us

CityLifestyle.com/Northland

using the Get In Touch link and let us know what you think.

Thank You Sponsors UNDERWRITING

ADVOCATE

Award Winners

PARTNER

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CULINARY CREATIONS

Sunday Supper SCIMECA'S SAUSAGE AND PEPPERS BRINGS THE FAMILY TO THE TABLE

PHOTOGRAPHY ASHLEY ELWELL

NORTH KANSAS CITY HAS A NEW NEIGHBOR THIS YEAR, ONE

this year. There, you can shop their selection of sausages, meatballs,

THAT KNOWS HOW TO COOK. Scimeca's Italian Sausage has been

cheese, pasta, sauces, and more, and pick up dinner or a sandwich for

a Kansas City staple since 1935, and now president Toni Bonadonna is

the family. Bonadonna was kind enough to share the Scimeca's recipe

taking their home recipes nationwide with online ordering. Scimeca's

for a classic Sunday dinner--sausage and peppers. Add a Caprese

Online Market and Deli has made its home at 1611 Swift since July of

salad and some crusty Italian bread for an authentic Italian treat.

Northland Lifestyle | October 2020

Italian Sausage with p e p p e r s /o n i o n s and potatoes.

Serves 8 INGREDIENTS: + 2 lbs of Scimeca’s Italian Sausage (mild, medium, or hot). Keep links whole or cut into 2-inch pieces + 3 large Vidalia onions, cut into strips + 2 red peppers, seeded and cut into strips + 2 green peppers, seeded and cut into strips + 1 bag of Butter Bud potatoes cut in halves + 1/4 cup olive oil + 1 tsp garlic powder + Salt and pepper to taste DIRECTIONS: In a large baking dish, add peppers, onions, and potatoes. Dress with olive oil, garlic powder, salt, and pepper to taste. Mix thoroughly, coating all the vegetables. Layer links of sausage or cut sausage on top of the vegetables. Bake, uncovered at 375 for 60-70 minutes. Toss all ingredients and serve.

Chef Pamela Shoemake and President Toni (Scimeca) Beladonna invite people to taste their heritage.

CityLifestyle.com/Northland

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Northland Lifestyle | October 2020

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LOCALLY OWNED

LIBERTY COUPLE IMPORT EXOTIC BEANS THAT PROVIDE UBIQUITOUS FLAVOR

An Uncommon Elegance VANILLA HAS BEEN DESCRIBED AS ONE OF THE MOST SOOTHING AND FAMILIAR FLAVORS IN THE WORLD. It’s continuously one of the most popular flavors of ice cream in the world. It evokes mother’s milk, that nascent comfort of mild sweetness while belying the rich depth of flavor that can be coaxed out in the right hands. It is a flavor whose imitators are common, but quality vanilla is rare and costly, an indulgence. For the Jones family of Liberty, vanilla is part of their context. After years as missionaries in places like London, South Africa, and Madagascar, they came home to Missouri. With them, they brought a love of the people that they connected with overseas, particularly the Malagasy, or the people of Madagascar. Kurtis and Holly Jones answered the call as missionaries but when they came home they wanted to find a way to stay connected with the communities that they served in Madagascar. Sava Trading Company is the result of that continuing relationship. When they were serving in Madagascar, nearly all of their community worked in the vanilla industry. “Madagascar provides nearly 85% of the world’s supply of vanilla,” says Kurtis. While vanilla, which is a product of the Vanilla planifolia, a member of the orchid family, is native to Mexico, it found a home and climate that it loves in Madagascar. What it doesn’t have there is its native pollinators, leaving the work of the bees to human inhabitants. “When they plant the vine. it takes about three years before the flowers open, and they start producing vanilla. When the flowers open, you basically have 24 hours to hand pollinate the orchid, so typically women and children do the pollinating. They use a needle from an orange tree or something that’s sharp and they basically press the stems inside [the flower] together and wait about six months until the bean is ready to harvest. And one flower produces one vanilla bean. So imagine how many flowers need to be hand pollinated for 85% of the world’s vanilla supply. It’s a very tedious process,” says Kurtis. After the bean is harvested, it’s cured and shipped to distributors such as Sava Trading Company. Kurtis and Holly do the CONTINUED >

ARTICLE RACHEL C. MURPHY | PHOTOGRAPHY PROVIDED

Northland Lifestyle | October 2020

Photo by Teresa Floyd

Christopher Elbow Chocolates is just one of Sava Trading Company's happy customers.

The Jones Family knows first hand the labor involved in producing quality vanilla.

CityLifestyle.com/Northland

LOCALLY OWNED (CONTINUED)

Northland Lifestyle | October 2020

extraction on a larger scale as well as selling beans themselves and they’ve found quite a following, supplying beans to places like Christopher Elbow Chocolates, J. Reiger and Co., Ibis Bakery, and more. Kurtis says that by working directly with the people they know in Madagascar, they are able to pay a fair wage to those laboring for years on a single crop. This direct trade model ensures good wages for a premium product that is valued by chefs, brewers, bakers, and distillers alike. Sava Trading Company vanilla extract and beans are also available locally at area HyVees and Cosentino’s Markets. With three young sons anxious to go back to Madagascar, the Jones family is happy to keep their connection to a people that has become family while providing a flavor that we all savor. For more information or to order online, visit SavaTradingCo.com.

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CityLifestyle.com/Northland

Stay bronzed this season with a spray tan from The Spa at Briarcliff. For a limited time, save on our exclusive bundle package of five tans that helps you stay glowing. Make an appointment online at spaatbriarcliff.com or by calling (816) 505-1860.

Northland Lifestyle | October 2020

PROTECTION FOR WHAT'S NOW, AND WHAT'S NEXT.

BundLe and save!

Bundle your home and auto policies to save, and add on life insurance to opt for convenience, so you can keep dreaming towards what’s next.

Let’s talk about your insurance needs today.

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HOT SPOT

CHEF TITO RETURNS WITH AMERICAN FUSION

Northland Lifestyle | October 2020

ARTICLE RACHEL C. MURPHY | PHOTOGRAPHY ASHLEY ELWELL

An Evolving Kitchen IF YOU’VE LIVED IN THE NORTHLAND FOR LONG, THEN YOU’VE LIKELY HEARD OF OR EXPERIENCED CHEF TITO. This larger than life culinary artist has been a fixture in the Northland for years--his Latin Bistro lit up a small spot on North Oak Trafficway for nearly eight years before shutting its doors. After a brief break, Chef Tito came roaring back with a food truck, a commercial contract with Worlds of Fun, and now, a forever home at 1621 Swift Avenue called American Fusion Cafe. Tito is the embodiment of a chef--he breathes his food, and not just what’s on the comal in front of him. He loves the history of the cuisine, especially in his native country of Mexico. Originating in the Yucatan peninsula, his most authentic ingredients come from the sea but he embraces the thousands of flavors that Mexico has brought to the culinary world. Tito was not always destined to be a chef. In fact, his father intended for him to take on a loftier career--literally. As the son of an airline pilot, he was expected to follow on his father’s wingtips and was sent off to learn to fly. He rebelled. He wanted to cook. “My father told me, here is your airplane ticket, here is your paperwork for school. You’re going to be an airplane pilot in Houston. And I told him, no. I want to be a chef. He didn’t talk to me for a year. But my mother and grandpa were from Spain and he came as an immigrant from Spain during the civil war. And he made a bakery in the south of Mexico,” he says. Tito made good on his promise, opening his first restaurant in Mexico at the age of 17. By 31, he was working in a French restaurant, learning classical technique. He worked for Royal Caribbean for a time, which took him all over the world. In 2000, he started over in the U.S. working for a fellow Mexican chef and Kansas City transplant and former brother in law, Carlos Falcon. He didn’t know what to expect when he landed at MCI, but Kansas City was more cosmopolitan than he expected. “I think I expected Dodge City, Kansas. But what I saw on my way from the airport to Lenexa was beautiful. And I loved it,” he says. Twenty years later, he’s put down roots in the Northland.

CONTINUED >

CityLifestyle.com/Northland

HOT SPOT (CONTINUED)

“ I t h i n k I e x p e c t e d D o d g e C i t y, K a n s a s . B u t w h a t I s a w o n my w a y f r o m t h e a i r p o r t t o L e n e x a w a s b e a u t i f u l . A n d I l o v e d i t .”

Northland Lifestyle | October 2020

Chef Tito was ahead of the curve with Latin Bistro, serving authentic Mexican fare that went beyond the typical Tex-Mex one expected in the suburbs. Instead, he explored the cuisine of his childhood--seafood, cochinita pibil, huitlacoche, squash blossom quesadillas, and more. He also taught cooking classes in the tiny open kitchen. With American Fusion, he’s left the classes behind and is focused on presenting the fusion that is Mexican cuisine. His current menu is focused on proteins from a variety of countries--mostly Latin American, but also diving into shawarma, which bears a striking resemblance to his more familiar al pastor. In addition to offering street tacos, diners can order by type of meat, whether that’s tongue (lengua) or cured pork (poc chuc), grilled fish with garlic (pescado aijilo), or steak (arrachera). What you won’t find is huge plates of sloppy burritos or chimichangas. His dedication to the history and authenticity of his food is what has elevated his cuisine and built a loyal following. It’s also what landed him the 2019 Best Chef trophy from the American Culinary Federation for the midwest. He’s the first Mexican chef to snag the honor after being nominated for the last five years. He’s also halfway through his five year term as Vice President of the midwest chapter. As with most restaurants, times have been tough of late. Lunch crowds have diminished as people work from home but CONTINUED >

CityLifestyle.com/Northland

HOT SPOT (CONTINUED)

dinner crowds are slowly picking up. American Fusion also offers salsa classes on Saturday evenings, complete with classes out on their spacious patio. Tito says that on a recent Saturday evening, almost 200 people came and went, dancing with their own partners, or taking care to sanitize and mask up when dancing with someone new. The people are hungry for more than just tacos. To accommodate the demand for safety and outdoor space, Chef Tito recently ordered a custom tent that will filter the air and cover the entire outdoor space so that loyal dancers and diners can have a place to gather safely. He’s also created easy to-go items such as the Kilo family meals. Choose your protein (or pick two) and take home two lbs of meat, as well as guacamole, tortillas, rice, beans, and salsa for $44.50. The love and passion that Chef Tito has for his food, whether native or not, is obvious in every interaction. Pre-pandemic, he had intended to start a YouTube show where he would travel around the world, showcasing the history and evolution of different cuisines. Instead, he’s taking diners in North Kansas City on a culinary vacation with every bite of his food and finding ways to bring joy to the community. American Fusion is located at 1621 Swift in North Kansas City. Find their menu online at AmericanFusion.cafe. Hours are Tuesday through Wednesday 10 a.m. to 2 p.m., Thursday 10:30 a.m. to 9 p.m., Fridays 10:30 to 1:30 a.m., Saturdays 4 p.m. to 1:30 p.m. with Salsa starting at 9 p.m. Closed Sunday and Monday.

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HOPS & VINE

Prost! CELEBRATE THE SEASON WITH A TRADITION LAGER

PHOTOGRAPHY JANIE JONES

Northland Lifestyle | October 2020

BEER NAME: Oktoberfest Märzen Lager BREWERY: Martin City Brewing Company STYLE: Märzen Style Lager PRICE TAG: $5.50/16oz pour or $8/6-pack ABV: 5.8% WHAT IS THE FLAVOR: Enjoy notes of deep, nutty malt and warm spice complemented by a subtle caramel sweetness. The rich fall flavors meet a subtle hop bitterness for a delicious finish. AROMA: Toasted malt, warm spice and sweet caramel WOULD TASTE BEST WITH: The notes of spice and subtle sweetness behind this Oktoberfest Lager pair well with the saltiness of cheese and smoked meats, particularly sausage and chicken. We love pairing this brew with a Sausage and Peppers Pizza. OVERALL: This beer feels like the first football game of the season. The deep amber color and warm flavors will leave your taste buds cheering. FINAL COMMENTS: A

light

and

approachable

lager,

Oktoberfest celebrates all that the autumn season has to offer. Cheers!

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ROAD TRIP

Of the Earth Farm and Distillery A PASSION FOR THE EARTH, FROM THE EARTH ARTICLE RACHEL C. MURPHY | PHOTOGRAPHY AARON LEIMKUEHLER

Northland Lifestyle | October 2020

IT’S NOT OFTEN THAT BUSINESS COMES FIRST AND PASSION SECOND. It’s so rare that if I hadn’t met Jim Pierce, the pragmatic and salt of the earth owner and head distiller of Of The Earth Farm and Distillery, I wouldn’t have believed it. But on a breezy yet sultry day in August, I learned how sometimes, making the most of what you have gives you your next passion project. A scant hour from the Northland, the small community of Richmond, Missouri, drips with bucolic bliss. The hills roll. The bees buzz. The apples loll lazily on trees that struggle under the weight of their bounty. It’s those trees that first inspired Jim Pierce. Pierce and his wife, Sara, both came from rural backgrounds. They moved to acreage in Ray County in 1990 and developed their land with herb and vegetable gardens. A gift of heirloom apple trees from their eldest son, Jim, turned into a small orchard that has grown to seven acres with 26 varieties of apples, along with peaches and Asian pears. Pierce had returned to school at the age of 35 to earn a degree in horticulture, so he knew how to grow fruit. The question was what to do with it. To add more diverse income, he attended a fruit growers conference in 2008 that opened his eyes to the possibilities of distilling. As the only attendee of a workshop on distilling by esteemed late professor Kris A. Burglund of Michigan State University, Pierce had a wide array of eau de vies to sample. As a non-drinker, he was prepared for the intense burn that he associated with hard alcohol. “He had me approach it just like wine--nose it, take a little in your mouth, breathe it in--and apparently there’s a little thing in the back of your mouth called a nasal bud--and it was like standing in a cherry orchard. It was amazing to me. Then I swallowed, and this was 80 proof. I’m a big guy and didn’t want to make a face, so I was prepared to pretend that it didn’t burn, but it didn’t. It was just a gentle warmth. It was a moving experience,” says Pierce. He was hooked. Instead of becoming merely a connoisseur, he wrote a grant to the state of Missouri to start a pilot program to begin distilling his apples. He purchased a Portuguese copper pot still and got to work. His apple brandy, which is aged in Missouri white oak barrels, was born sometime later.

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ROAD TRIP (CONTINUED)

Farming teaches patience as well, because, through many grant writing stretches, a recession, and a pandemic, Jim and Sara are still going, with a new tasting room that opened a little under two years ago. Of The Earth Distillery and Farm is that though--a distillery and a farm. The Pierces raise heritage hogs as well as lambs for meat. They offer apple picking or apples by the bushel. They’re now trying their hands at making charcuterie, once again with the blessing and grant money of the state. Patience is rewarded. Of the Earth is growing incrementally. With the tasting room open on Fridays, Saturdays, and Sundays, products delivered to your doorstep on Tuesdays, and both spirits and meat available at the City Market on Saturdays, there are plenty of ways to find them. Still, I recommend a trip to the tasting room. Walk among the apple trees. Watch the sunflowers do the wave. Listen to the lowing of the horses in the fields. Know that the earth gives us all good things, but the Pierce family certainly helps. OfTheEarthFarm.com

Northland Lifestyle | October 2020

Snacks/Drinks with the original--apple brandy 1 . Start made with Missouri apples and aged in Missouri white oak barrels. Try making an Old Fashioned with this instead of whiskey.

Jim and Sara love working with other small producers like Doña Fina, a family-run coffee farm from Guatemala. Add this to your morning coffee or make a boozy affogato using Betty Rae’s vanilla ice cream.

Need a little guidance? Grab a cocktail kit like the Richmond Mule. This was the winning of the COVID Cocktail Contest. Apple brandy, citrus, and bitters, topped with ginger beer, are spicy and refreshing.

Beet Eau de Vie. If you like your spirits earthy, then dig in. Add this to a Bloody Mary for a garden boost to your brunch.

What’s brunch without bacon? Grab a pound of the cottage bacon to add to any breakfast or brunch.

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Northland Lifestyle | October 2020

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THE +

For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.

Paint

your

“background”

pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.

Northland Lifestyle | October 2020

C R E E P Y C R AW L E R

THE

G A L AC T I C GOURD

Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!

Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint— be sure to cover everything!

You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.

CONTINUED >

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DIY (CONTINUED)

Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!) You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.

Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.

Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!

Northland Lifestyle | October 2020

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Northland Lifestyle | October 2020

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OCTOBER

LIFESTYLE CALENDAR

THURSDAYS

QUEEN OF HEARTS RAFFLE

GIVE BACK NIGHT FOR KC PET PROJECT

Online

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The Queen of Hearts Raffle helps to Join Friends of KC Pet Project at Chicken N support the businesses of Downtown Pickle from 6 to 8 p.m. when 10% of all purLiberty. This 50/50 raffle will earn one chases at Chicken N Pickle will support KC winner half of the jackpot while support- Pet Project and their efforts to provide love ing the Liberty Historical District. When and medical care to 11,000 homeless, aban-

learn from other North Kansas City business leaders, and enjoy a presentation from the featured speaker.

24 CANDLELIGHT BIG SHOAL CEMETERY TOUR

a queen of hearts is drawn, the winner doned, and often injured pets that arrive at Atkins-Johnson Farm and Museum takes half the jackpot. For more informa- KC Pet Project each year.

This guided candlelight tour explores

tion, visit HistoricDowntownLiberty.org/

the history of the 193-year-old Big Shoal

queenofhearts

THURSDAYS THROUGH SUNDAYS

17 - DEC 1

Cemetery and gives visitors the chance

PARKVILLE BREWPASS

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Parkville

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Union Cemetery

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Union

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Northland Lifestyle | October 2020

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