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Food + Fun

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What should Alzheimer’s caregivers know? If you have a family member who has been diagnosed with Alzheimer’s disease or is starting to show symptoms, you will face some emotional and financial challenges. Here are a few suggestions that can help: First, plan for the medical costs involved and make sure you understand what health insurance your loved one has, including any coverage for long-term care. Also, identify all your loved one’s financial assets and debts. You may need to work with your legal and tax professionals to create appropriate documents, such as durable powers of attorney for health care and finances. And you’ll want to take care of these while your loved one still has the capacity to give consent. Here’s another tip: Look for tax deductions and credits available to caregivers. These vary by state, so check with your tax advisor. You may also want to work with a financial professional who can look at your family’s situation and make suitable recommendations. An Alzheimer’s diagnosis will unquestionably change the lives of everyone in your family. But as a caregiver, you can take steps to help ease the burden. This content was provided by Edward Jones for use by your local, Lee’s Summit financial advisors. Member SIPC Edward Jones is a licensed insurance producer in all states and Washington, D.C., through Edward D Jones & Co., L.P. and in California, New Mexico and Massachusetts through Edward Jones Insurance Agency of California, L.L.C.; Edward Jones Insurance Agency of New Mexico, L.L.C.; and Edward Jones Insurance Agency of Massachusetts, L.L.C. California Insurance License OC24309.

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LIFESTYLE LETTER

Food,Flannel and Fun

October 2022 PUBLISHER

Laura Paszkiewicz | laura@citylifestyle.com EDITOR

Laura Maxwell | laura.maxwell@citylifestyle.com

There’s just something about a pot of soup simmering on the stove, an apple crisp in the oven, and an outdoor fire to warm the increasingly cool evenings. This fall, our family will hunker down a bit more and enjoy all the creature comforts of home, as we’ve added a new addition, grandson Clarke. When my kids were little, I did a decent job of cooking meals and working to establish consistent family dinner times, but as they got older it got SO. Much. Harder. Combine hectic school/sports/church schedules with a super picky eater who to this day only eats ‘colorless’ foods (code for carb overload), and my motivation to spend hours crafting the perfect plate waned substantially. I’m sure there are at least a few of you out there who can relate. Now that the children have grown - for what it’s worth, they don’t seem to have suffered much from the lack of home cooking in their youth and my time has freed up a little, I’m looking forward to spending time experimenting with recipes like the ones we’ve featured this month. Who knows, maybe my grandchildren will grow up enjoying a much wider variety of foods than my kids did. If not, the good news is there are a ton of new options for dining out around town, as evidenced by the stories we’re bringing you in the following pages. We hope you’ll enjoy our foodie issue; you may find a new place to dine out, a new recipe to try at home, or perhaps both. Happy Fall-ing!

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Proverbs 3:5-6 Lee’s Summit City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Lee’s Summit 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 Lee’s Summit City Lifestyle™ is gathered from sources considered

L I F E ST Y LE LE T T E R

to be reliable, but the accuracy of all information cannot be guaranteed.

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

16 New Foodie Finds

Lifestyle Letter

City Scene

Local Limelight

Must See

R EA L ESTAT E

Hot Spot

FO O D + B EV ER AGE

Culinary Creations

Giving Back

HEA LT H + WELLN E SS

Open House

HEA LT H + WELLN E SS

Hosting Tips

Realty Report

Check out four new Lee’s Summit restaurants

28 Deli-cious and Flavor-ful Local deli expands its offerings with flair

40 Wings 4 Water

Bringing water to underserved communities through a flavorful competition

46 Planting Seeds of Success

Community garden enriches the lives of givers and receivers

O N T H E C OV E R

Photography: Janie Jones 8

FO O D + B EV E R AG E

FO O D + B E V E R AG E

ENT ERTA I NMENT R EA L ESTAT E

Do You Have an Asthma Action Plan for Your Child? When you have a child with asthma, there are certain accommodations you must make to manage it. One of the things that too many parents don’t have is an asthma action plan. This is imperative for people of any age, and as a parent of a child with asthma, you should have one in place for their care. What does that action plan include and how do you create it?

they know exactly what to do and when. As your child gets older, the plan should be amended and shared with them. An asthma action plan is suggested for people of all ages, and as a child grows, it’s important to empower them to take control of their own healthcare needs. SHARE YOUR ASTHMA ACTION PLAN

WHAT IS AN ASTHMA ACTION PLAN? In short, an asthma action plan is written documentation of how to manage asthma at every stage. This includes medication, your child’s specific reaction to certain triggers, what to do when an attack occurs, and when it’s time to take your child to get medical attention. Thankfully, you don’t have to build this plan from scratch since several reputable organizations offer templates, including: • Asthma and Allergy Foundation of America (AAFA) • The Centers for Disease Control and Prevention (CDC) • American Lung Association Once you find a template that works best for your child, be sure to tailor it specifically for their needs. WHY YOU NEED A PLAN When your child is with you, you probably know exactly what to do and how to manage any asthma attacks. However, your child will not always be with you. There’s school, camp, extracurricular activities, grandparents and other family members, daycare, and sitters. You can’t expect everyone to know exactly how to care for your child, especially in a setting that includes several children. Plus, for a school or other institution, they’ll probably require an asthma action plan so

Keep a copy of your child’s asthma action plan in your home and let everyone know where it’s located. You can make copies of that plan or create alternative plans for school, daycare, and any other place your child frequents (see AAFA for variations on the initial action plan). For daycare, school, and camp, schedule an appointment with the nurse or director to review your child’s asthma action plan. Add your name and phone number, as well as that of your child’s other parent, any close family members, and of course, your pediatrician. These institutions may also require a medical card to be kept on file, in addition to your asthma action plan, which gives them permission to make decisions on your behalf if your child is in distress and you are not reachable. TRUST COMMUNITY CHOICE PEDIATRICS WITH YOUR ASTHMATIC CHILD At Community Choice Pediatrics, we are experts in supporting families with asthmatic children. We can help you create your asthma action plan and, of course, provide ongoing care of and treatment for your child’s symptoms. We are here for you to answer your questions and make your family ready to handle any issues that arise. Contact us to schedule your appointment. READ MORE ABOUT THIS ON OUR BLOG

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

4 2

7 5

Wise Women Leadership Group celebrates five years.

1: Samantha Compton had a vision for creating a safe place for women to come together to learn about and support each other in financial matters 2: Educating and empowering female leaders to find freedom and thrive 3: Every month this exceptional gathering of women come together to learn how to grow and support each other 4: The five-year anniversary luncheon raised $2,000.00 to support ProDeo Youth Center 5: Meetings are open to all women interested in learning how to give, serve and live abundantly 6: Wise Women Anniversary was celebrated in The Aspen Room at The Stanley, Downtown Lee’s Summit 7: Everything Wise Women LLC does is about educating and empowering women! Photography by Debra Lawrence, CPP Abundant Moments Photography

C I T Y SC E N E

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8-10: To learn more about how to give, serve and live abundantly, visit https://wisewomen.education Photography by Debra Lawrence, CPP Abundant Moments Photography

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

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NEW FOODIE FINDS GET THE SKINNY ON FOUR NEW RESTAURANT OPTIONS IN LEE’S SUMMIT ARTICLE BY JULIE THOMAS

Lee’s Summit residents need not go far these days to enjoy a wide variety of cuisine and unique atmosphere. These four new restaurants in Lee’s Summit offer dining experiences for intimate settings, family gatherings and everything in between. One thing they all have in common is their desire to bring people together and enrich the Lee’s Summit community.

IRON HORSE BAR & GRILL Owner Jeff Dietrich is a Lee’s Summit native and is thrilled to be bringing his second establishment ‘home.’ Jeff listens to customers to create his menu and provide a fun, relaxed atmosphere. Live music provides opportunities for local talent, which you can enjoy while feasting on delicious chicken or salmon from the kitchen - or order their signature hamburger along with fresh homemade potato chips. Jeff doesn’t want you to have to choose between a good time or good food. At Iron Horse you can have both!

WHAT MESSAGE DO YOU WANT TO SEND TO LEE’S SUMMIT? “I want Iron Horse to be the community place. A place where you feel so comfy you stay and eat twice!”

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Photo by Janie Jones CONTINUED >

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R O OT S SEASONAL CUISINE

Amanda Accurso and Brandon Sharp are co-owners and operators of ROOTS Seasonal Cuisine. Both Amanda and Brandon are trained in business and culinary arts creating a powerful combination for success. Amanda grew up in Lee’s Summit and Brandon in nearby Blue Springs. They said ‘rooting’ their restaurant in Lee’s Summit was a no-brainer. Amanda shared they are dedicated to creating a quality seasonal menu that changes four times a year to stay current. Starting this fall the restaurant will also be offering 5 course wine dinners for large groups.

WHY IS ROOTS THE PLACE TO GO? “All our meals are so fresh and we are a true scratch kitchen. We only use quality, organic meats and produce. We make our own vegetable and chicken stock to cook with as well as the simple syrups for our signature cocktails.”

Photo by Janie Jones

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

COOPER’S H AW K W I N E RY A N D R E S TAU R A N T If you’ve ever wanted to travel to California wine country but can’t get there, don’t worry! Cooper’s Hawk brings the experience to Lee’s Summit. General Manager Sarah Minor shares that Cooper’s Hawk is a lifestyle brand that focuses on the modern casual Napa-style wine tasting room. Also offered is a wine club with different levels of membership with perks and rewards for participants.

WHAT IS THE ADVANTAGE OF JOINING THE WINE CLUB? “Your membership includes wine of the month, discounts on food and wine tastings, wine club dinners, exclusive events and even wine club trips! There is a camaraderie and real sense of community among the wine lovers at Cooper’s Hawk.” Cooper’s Hawk scratch kitchen also offers gluten-free items and can assist customers with food allergies.

Photo provided

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

RED DOOR WOODFIRED GRILL Josh Pederson, Director of Operations and Angela Mitchell, Director of Training and Development at Red Door, are set out to make their restaurant a neighborhood destination. They believe focusing on the 3 Ps will lead to a great restaurant in the Lee’s Summit community: People, Place and Product. People includes both their employees and their customers. Red Door trains employees to take leadership roles by providing opportunities for growth within the organization. This is reflected in putting forth great products for patrons. The focus of Place is great location and a clean restaurant with a welcoming atmosphere. Product means providing value and top-notch quality meals. All items on the menu are prepared from scratch with fresh ingredients, including beef that is sourced from a nearby farm.

WHAT UNIQUE OFFERINGS WOULD DRAW OUR RESIDENTS TO RED DOOR? “We have something for everyone. Our specials are great too, including Monday’s $5 burgers and Tuesdays 1/2 price happy hour! Come check us out!”

Photo provided

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Photo provided

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

QUEEN OF THE HOME THINGS LOCAL MORTGAGE LENDER HELPS FULFILL HOME DREAMS ARTICLE BY JUDY GOPPERT | PHOTOGRAPHY BY JANIE JONES

M UST SE E | R EA L ESTATE

After maneuvering through every aspect of the mortgage world during the past 40 years, Jill Underwood is truly the Queen when it comes to knowledge, expertise, understanding and passion. Her desire to enter the industry was born in her early teens, watching and learning from her mother. “I was raised in Plano, Texas, where my mother began as a journalist and wrote for the local newspaper,” she says. “She wrote a column called The Feminine View, and so I eventually named my podcast after that.” Her mom later became a top-producing realtor, and Underwood had the opportunity to learn directly from her. Her five older brothers and sisters had moved out of the house, so she answered the phone for her mom when she forwarded calls to their home. “I learned how to negotiate through that!” she smiles. She attended Richland Junior College in Dallas, Texas, and earned her associates degree in real estate in the 1980s. “I found my business finance class fascinating, and my teacher was Vice President of Fort Worth Mortgage. I asked her for a job, and she hired me. She was a friend of my mother’s, which meant I had to work harder to prove myself,” she says. “I began as receptionist and worked my way up to loan processor assistant, loan processor and then to loan officer. I have remained in this position because my calling is to help people make great decisions regarding their mortgage financing.” She moved to Johnson County 30 years ago and then to Lee’s Summit three years ago. Her philosophy as a Certified Mortgage

Advisor (CMA) is to first find out what people truly desire, especially younger buyers. She inquires what they want their life to look like in five, ten and 25 years. Then she takes the approach of which direction they want to go and identifies which vehicle in real estate and financing can best benefit them. “The most important question I ask is how much someone is comfortable paying. Our industry has been in places similar to what we’re in now, where you buy the tip-top of your income, hoping it will go up,” she continues. “That doesn’t always happen. I counsel buyers to stay where they are comfortable.” Her Mortgage Queen status is a result of Underwood’s own personal experience. She can relate to all life cycles, from being a firsttime homebuyer, marriage and kids, even divorce, which means each must move into a new place. Then, downsizing when the kids are grown. She helps coach people, turning each stage into a blessing rather than a nightmare. She also assists in purchasing profitable rental property and vacation homes. “I’m starting to see more new young loan officers, whereas the average age was 55. I can counsel them on the best way to manage mortgages. If we can all do the right thing collectively, we can hopefully stay out of recession,” she says. “My philosophy has always been to do the right thing for clients while maintaining profitability for my company. I really love this community. I’m a giving person and strive daily to do the right things for people here. I want to help realtors sell their houses and help people in our community buy homes.” Visit jillunderwood.com for more information.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

ARTICLE BY ALICIA HOLECEK | PHOTOGRAPHY BY JANIE JONES

Deli-cious and Flavor-ful

DOWNTOWN DINING OPTIONS EXPAND VIA NEW DELI

H OT SP OT | FOOD + BEV E RAGE

Amy Williamson has a lot on her plate. Just two years after opening Flavor, a local spice shop and kitchen boutique, she is taking another culinary leap with the addition of the Downtown Deli & Market. Focusing on farm/market-to-table products, Downtown Deli & Market has been busy serving the lunch crowd in Lee’s Summit this summer. Preparing food for customers was not in Amy’s original business plan. However, Flavor offered Sample Saturdays that were a tremendous success. While the kitchen portion of the spice shop, The Flavor Lab, was intended for cooking classes, she expanded the options and hosted SOUPer Thursdays. “The next thing I know, the soups are selling out in an hour and a half, every Thursday. We started adding paninis and grilled cheese sandwiches. ” Amy says it was then that she realized people would pay to eat her food. With the success of SOUPer Thursdays, Amy was busting at the seams to share more. When the retail space next to Flavor became available, she knew it was time to take her dream one step further. Inspired that so many people in Lee’s Summit make it a priority to support local businesses, Amy was eager to fill a need and offer a neighborhood deli. “I love soups and sandwiches and salads, so this was right in my wheelhouse. It just made sense to do it,” she says. Amy’s relationship with food runs deep. She says, “I relate most of my life memories specifically to food. I can remember more about what I was eating when I did something than any other thing that was going on around me.” All the food items on the Downtown Deli & Market menu evolve from personal food experiences Amy has had from her travels abroad, throughout the States or locally in Kansas City. She has a knack for tasting something and then translating the ingredients to emulate a version of it in her own kitchen. All without the help of a recipe. CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

When it comes to sandwiches, Amy thinks a good one is constructed. “Your bread is the canvas, and you have all these layers. What you do in between those two pieces of canvas is the art.” From her made-fromscratch garlic aioli to the balsamic dressing to the choices of meat and cheese to the shredded lettuce to the diced and marinated tomatoes—everything is painstakingly created. Amy cares passionately about the eating experience and the quality of the food. The spices and balsamics come from all over the world to get the best quality, but almost everything else that is edible, on both sides of the establishment, is locally made. All the bread and everything in the pastry case comes from Bloom Baking Company. Amy selects cheeses and meats from local dairies and farms, most within 120-mile radius. An advocate of using as many local products as possible, she says, “At this point, I am supporting a little over 40 different small batch food makers in the Kansas City area, the majority of which are women owned.” In addition to fresh food ingredients, Amy has access to the full selection of spices, oils, and seasonings available at Flavor. When trying out a new recipe, Amy says she can browse Flavor for the perfect ingredients and feels “like a kid in a candy store.” The menu at Downtown Deli & Market is updated every four to six weeks, based on seasonal specials. They offer gluten-free, vegan, and vegetarian selections. Additionally, there is a Grab and Go section for customers who are in a hurry. Williamson, a self-taught cook, has always loved making meals. She has fond memories of being in the kitchen with her mom and grandmother, however, she really honed her skills as a young mother. “The truth is when I was in my early 20s, I was a single mom and went to college. We lived in campus housing for non-traditional students. I made friends with all these other parents and started cooking. We all learned how to cook together.” Amy is thankful to be part of the downtown Lee’s Summit business landscape. Philanthropic by nature, she works hard to give back to the community and prioritizes volunteering. Her efforts have been recognized, as Flavor was awarded the 2022 Business of the Year by the Downtown Lee’s Summit Main Street organization. Check them out in person at 318 Main Street or learn more online at linktr.ee/flavorkc1.

H OT SP OT | FOOD + BEV E RAGE

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

COOKING WITH HERBS

SPICING UP YOUR FALL FOODS

GARLIC HERB BUT TER This butter is versatile and goes with just about anything. You can use this on top of bread, popcorn, veggies, as a sandwich spread and more.

INGREDIENTS

1/2 cup unsalted butter, softened to

Add all ingredients in a food processor

room temperature

(or mix by hand in a bowl). Transfer but-

4 tablespoons fresh parsley, chopped

ter mixture on parchment paper or plastic

1 tablespoon herb of your choice (dill, basil or oregano are my go-to herbs.) 1 clove garlic, chopped 1 tablespoon fresh lemon juice 1/2 teaspoon salt cracked pepper to taste 34

PROCESS

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

wrap. Cover butter tightly and roll into a log. Place in refrigerator until firm. Enjoy!

HERB SALT

Herb salts are becoming so popular and can add flavor to a variety of dishes. There are endless flavor combinations, and these salts are so handy to have as a staple in the kitchen. Plus, these make great gifts for family and friends. All you need is a blender or food processor and minimal ingredients.

INGREDIENTS 1 cup salt of your choice (I prefer Himalayan pink salt, but any salt will do) 1/4- 1/2 cup parsley (add more if using fresh herbs) 2 Tablespoons dried basil (or 1/4 cup if using fresh) 1 tablespoon oregano 1 tablespoon lemon zest 1 garlic clove minced Optional: Any additional herbs you prefer

PROCESS Add fresh parsley, garlic, lemon zest and a little bit of salt to the blender or food processor. Mix for 10 seconds. Add additional ingredients and blend again. Line the baking sheet with parchment paper and pour salt mixture on sheet and evening spread. Set in a cool oven overnight to dry. Pour salt into a container of choice and enjoy!

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

CHIMICHURRI Chimichurri is a condiment that can be used on endless things, and can be enjoyed as a sauce or dip. Serve over fish, chicken, vegetables or with crackers.

INGREDIENTS

PROCESS

1/2 cup olive oil (or flax oil for added omega

Chop fresh herbs finely and

3 nutrition)

add to a bowl. Add remaining

2 tablespoons red wine vinegar (or lemon

ingredients and mix.

juice as an alternative) 1/2 cup-1 cup fresh parsley, chopped finely 1/4 cup fresh basil or fresh cilantro 3-4 cloves garlic, minced 1 small red chilies or 1 tablespoon red pepper flakes 1/2 teaspoon dried oregano or italian seasonings 1 teaspoon salt pepper to taste

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Chill for 1-2 hours. Enjoy!

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

ARTICLE BY ALICIA HOLECEK PHOTOGRAPHY BY ROBIN ADDLEMAN

Wings 4

Water

Friendly competition brings life-saving clean water to impoverished areas 40

G IV IN G BAC K | HEA LTH + W E LLNE S S

Like many good stories, Wings 4 Water’s began with a challenge. In 2017 Chris Turney, a Lee’s Summit resident and local attorney, had a buddy who threw down the gauntlet, saying, “I bet my chicken legs are better than your chicken wings.” The challenge was accepted, a neighborhood party was planned, and grills were fired up. When the smoke cleared, a winner was declared. The winner? Well, it’s not called Legs 4 Water! Since then, Wings 4 Water has taken flight. The money from that first friendly competition resulted in 40 people having purified drinking water for life. Seeing the potential for a larger community initiative and fundraising opportunities, Chris established a 501c3 nonprofit organization and secured corporate sponsors. “You eat wings, they drink water” is the slogan for Wings 4 Water. On the day of the event, typically a Thursday in early September, contestants set up tents and prepare their wings for the competition. Gates open to the public in the early evening and guests can walk from tent to tent, sampling each contestant’s wings. The event is free to enter, but guests are encouraged to vote with monetary donations for their favorite wings. The team with the most money raised at the end of the evening is the winner. While there is simplicity in just serving wings, there is still strategy in the planning. The goal is to successfully balance the number of wings donated with the number of sponsors to cook them and how many people will show up to eat them. Those predictions have grown every year. In 2021, the event drew approximately 2,000 guests, had 34 competitors, and 76 cases of wings were donated by Tyson. They raised more than $25,000. This year, there were over 40 competitors, and Tyson pledged over 100 cases of wings. “It has come a long way,” Turney reflects. “We now allocate about 400 wings per tent. We have an on-line voting platform so people walk from tent to tent, eat a chicken wing and vote by scanning a QR code. There is a live

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

Wings 4 Water has provided access to viable drinking water to over 6000 people.

leader board which shows who is in the lead and who is close. Minutes before we shut down, a lot of vote dollars come in, especially with the second and third placed competitors.” An avid Chiefs fan, Chris says it is natural to kick off the football season with an event that celebrates wings. With help from Logistics Coordinator and Lee’s Summit resident Brad Harsha, this year’s event was held at the new Paragon Star facility. Taking place on the eve of the season’s first Red Friday, it hosted The Kansas City Chief’s Training Lab, a mobile exhibit that focuses on mental, physical, and social health. Several previous NFL players also helped comprise the pool of celebrity judges. Historically, the very first event was held on the Chiefs’ season opener when they beat the New England Patriots. It just so happens that the “leg guy” is a Patriot’s fan. A family event, Chris says, “My kids love it. My wife loves it. All of them are

G IV IN G BAC K | HEA LTH + W E LLNE S S

heavily involved.” Chris carves out a portion of the event that is run solely by the Emerging Leaders Committee, a group of high school volunteers. Last year, they managed all aspects of the drink tent. The goal is to give the students some real-life business experience and learn leadership skills. Chris approaches the event lightheartedly but the mission to bring healthy water to villages across the world is important work. Wings 4 Water has supported organizations that provide water filters globally, and has also partnered with Agua Viva International. Agua Viva focuses on installing water panels in Third World villages. According to Jim Allen, Chairman for Agua Viva, “Almost one billion people worldwide have no access to purified drinking water.” Making a small dent in that number through philanthropic eating, Wings 4 Water has provided access to viable drinking water to over 6000 people.

In addition to making a global impact, Wings 4 Water also supports several local nonprofits. During the Covid year, Wings 4 Water contributed to a program through Lee’s Summit Social Services that provided water bill relief for residents, primarily the elderly population, who had lost benefits or family support. Chris acknowledges that “the community of Lee’s Summit has been a huge reason for our success” and is eager to give back. When asked why he fits this event into an already busy life of managing a career and raising two teens, Chris says, “I feel like all things come from God, all good things do. So I think this was an idea from God, and I feel some level of responsibility to keep it going because it’s making an impact, and it’s a great way to bring community together.” Plus, Chris says with a grin, “my longterm goal is for Lee’s Summit to be the Wing Capital of the world.” To learn more, follow Wings 4 Water on Facebook or its website www.w4wkc.org.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

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PLANTING SEEDS OF SUCCESS Pro Deo Community Garden engages teens in the community ARTICLE BY JOHN BEAUDOIN PHOTOGRAPHY BY LAURA MAXWELL

That next jar of salsa you enjoy might just be more local than you imagined. The teens at Pro Deo Youth Center have been putting their green thumbs to work growing fruits, vegetables and even flowers at their new Community Garden, located just north of the center near St. Matthew Lutheran Church at Chipman and Independence in Lee’s Summit. Pro Deo Director Elaine Metcalf said the initial garden idea grew out of Pro Deo’s review of activities available to the youth. “We needed more activities to do outside and more varieties of activities to have outdoors,” she said. “In my research, gardening was one of those things that came up.” Metcalf immediately got to work with Lee’s Summit’s Morning Rotary Club - including Dave and Cutter Gale and John Wisnewski - as well as their neighbors at St. Matthew’s. Rotary went on to write a global grant to help fund the greenhouse and 11 raised beds, the fencing, signage, and all the supplies. “There was a lot of sweat equity on the part of many Rotarians and multiple clubs to make that happen,” Metcalf said. The gardening officially began in 2020 and took off in 2021 and 2022. “Few kids today are given the opportunity to eat produce that they personally planted, nurtured and harvested from the ground,” said Cutter Gale, membership chair of the Sunrise/Sunset Rotary Club. “Two years ago the team at Pro Deo … asked for help creating an environment where kids could have fun getting their hands dirty.” Up stepped the Lee’s Summit Rotary clubs, Cutter said, with the grant and on-the-ground work to get the garden started. The result is a veritable banquet of offerings: peppers, onions, strawberries, tomatoes, carrots, flowers and an ‘edible fence line’ of blackberries.

O PE N H OU SE | HEALTH + W E LLNE S S

“Their success is growing,” Cutter noted. “This season, the kids ‘put-up’ 28 pints of their special ‘Salsa-by-Design’ and are also producing sweet cucumber relish.” The ‘Seed Crew’ even designed a T-shirt while helping to harvest, joining community volunteers who also help maintain the garden “It truly is a community garden in that respect,” Metcalf said. A grant also allowed them to hire a Learning Gardening Specialist, Janie Joling, to help with planting and fertilizing. “She loves to hear their ideas,” Metcalf said. “One of the teens mentioned her grandmother had double petunias, so we researched it and found them to plant in the garden. (Board members) Angela Turner and Jan Nelson have been instrumental, too, in giving us advice, and Angela teaches the teens how to make flower arrangements.” Pro Deo recently partnered with Meals on Wheels to make 110 bouquets to deliver to those receiving food. “We’re always encouraging ways to take what we’re doing in the garden and give back to the community,” Metcalf said. The kids are even trying their hand at corn. “I don’t know what next year will bring, but we’re keeping the teens and community members engaged to keep it going. It truly is a great project.” OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

H OST IN G T IP S | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

OCTOBE R 2 0 2 2

realty report A sample of recently sold properties in Lee’s Summit. N E I G HBO RH O O D

LIST PR ICE

S O L D P RIC E

%SO L D/ O RIG

DO M

B DRM S

B AT H S

Meadows Of Winterset

$440,000.00

$435,000.00

99%

2/1

New Longview

$375,000.00

$380,000.00

101%

2/1

New Longview

$689,900.00

$630,500.00

91%

4/1

New Longview

$672,000.00

$835,000.00

124%

3/1

New Longview

$1,250,000.00

$1,725,000.00

138%

4/1

Winterset Park

$387,000.00

$365,000.00

94%

2/1

Winterset Park

$450,000.00

$435,000.00

97%

4/1

Winterset Park

$440,000.00

100%

3/1

Winterset Park

$435,000.00

$450,000.00

103%

3/1

Winterset Park

$475,000.00

$510,000.00

107%

3/1

Winterset Park

$579,900.00

$600,000.00

103%

4/1

Winterset Park

$599,000.00

$605,000.00

101%

3/2

Winterset Park

$625,000.00

100%

4/1

Winterset Valley

$658,620.00

100%

3/1

Woodside Ridge

$549,950.00

$544,950.00

99%

340

Woodside Ridge

$571,165.00

$574,200.00

101%

Woodside Ridge

$599,950.00

$602,345.00

100%

Woodside Ridge

$604,250.00

$621,561.00

103%

Woodside Ridge

$590,078.00

$636,922.00

108%

Woodside Ridge

$651,176.00

$677,183.00

104%

Woodside Ridge

$699,900.00

100%

Woodside Ridge

$774,485.00

100%

204

Woodside Ridge

$789,950.00

100%

3/1

Woodside Ridge

$870,026.00

100%

3/1

$939,980.00

$1,071,177.00

114%

Woodside Ridge

This data is a sampling of sold properties from August 2022. Source: IRES MLS system.

R EA LT Y R E P ORT | R EAL E STATE

L E E’S S U M M I T’S O R I G I N A L P I L AT E S S T U D I O S m a l l G ro u p P i l a t e s E q u i p m e n t C l a s s e s ( 5 m a x )

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