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Thankful N OV E M B E R 2 02 3

TO YOUR SUCCESS

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John Kliewer

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Dennis Bacon CPA, CFP® Partner I Chief Investment Officer, BW

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LIFESTYLE LETTER

Lifestyle Letter

November 2023 PUBLISHER

Laura Paszkiewicz | laura@citylifestyle.com EDITOR IAL COOR DINATOR

Laura Maxwell | laura.maxwell@citylifestyle.com

I’m not often at a loss for words. The past few weeks, though, have brought a number of reminders about life and its fragility, and at times I find myself struggling to adequately convey all the thoughts swirling in my head. One of my dearest friends lost her beautiful young adult son in a hiking accident, and although our friend group has surrounded her and her family with prayer, love, food and comfort, it just all seems so inadequate. I’ve been overwhelmed witnessing the outpouring of support being heaped on their family, but there’s simply nothing tangible we can say or do to take away their pain. Really, the only comfort we can take in the midst of such tragedy is faithbased, and my hope for all of us as we enter this Thanksgiving season is that we each can find faith and hope in the midst of whatever challenge or tragedy we may be facing. Clinging to that faith as well as the creature comforts of home, and surrounding ourselves with family, friends, food and fellowship, are the earthly steps we can take to help soothe our senses. Chances are each of us knows someone experiencing profound loss or facing a significant trial, so as we edge closer to the holiday milestones that will bring a fresh cascade of emotions, I challenge us all to move from intention to action - send the text, make the phone call, or drop off the surprise care package. After all, we may never know what a lifeline we are providing for those in need. Gratefully yours,

CONTR IBUTING WR ITER S

Laura Maxwell, Angela Broockerd, Alicia Holecek, Judy Goppert CONTR IBUTING PHOTOGR APHER

Janie Jones

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF OPERATING OFFICER Matthew Perry

L AU R A M A X W E L L , E D I TO R I A L C O O R D I N ATO R @LEESSUMMITCIT YLIFEST YLE

VICE PRESIDENT OF SALES Tiffany Slowinski EXECUTIVE DIRECTOR OF HR Janeane Thompson DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson TECHNICAL DIRECTOR Josh Klein AD DESIGNER Andi Foster LAYOUT DESIGNER Matthew Endersbe

Learn how to start your own publication at: citylifestyle.com//franchise

Scan QR code to visit our Instagram CIT YLIFEST YLE.COM/LEESSUMMIT |

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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N OV E M B E R 2 0 2 3

inside the issue The Thankful Issue

F E ATU R E D

D E PA RTM E NTS

22 A Tale of Gratitude

Lifestyle Letter

Local Limelight LI FE + C U LT U R E

Inspired By LI FE + C U LT U R E

Culinary Creations FO O D + B E V E R AG E

Eat Right FO O D + B EV ER AGE

Chef ’s Selection FO O D + B EV E R AG E

Seasonal Setups HO ME + DESIG N

Realty Report R EA L ESTAT E

Hosting Tips HO ME + DES I GN

Matching donor saves life of mother

26 Fall Comfort Foods

Easy hosting recipes with Lauren Lane Culinarian

34 S’mores Dessert Board

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46 Gather

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O N T H E C OV E R

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Living a Thankful Life

Personal tragedy propelled local man to live each day aspiring to help connect people to solutions they need. ARTICLE BY JUDY GOPPERT | PHOTOGRAPHY BY ROBIN ADDLEMAN

LOCA L LIM E LIGH T | L IFE + CULTURE

Paul Jones is a beacon of hope, spirituality, positivity and caring. This is not to say he is perfect, as he himself wants to make clear. When he wakes each morning, his goal is to make lives better in any way he can. He moved from KC to Lee’s Summit when he was five years old and graduated from Lee’s Summit High School in 1979. Following high school his career path was to learn a skilled trade, which began his journey to become an electrician. He went on to work as a commercial, residential and industrial electrician for several years around the metro. His expertise brought him to Allied Signal, in the Bendix building where he was promoted to management, and then to KCP&L for 17 years. “A lot of that time I was a troubleshooter in Johnson County,” he explained. “I still hold my master electrician license.” During that time, he experienced two major high-voltage accidents. The first was in 2006 when he was on a pole and overreached his gloves, taking 7,200 volts in his right elbow which then went down his leg. “They had to cut me down from the pole and I was in the hospital for three days,” he continued. “In 2014 I had a worse accident and was in the hospital in a medically induced coma for several weeks. I had second, third and fourth-degree burns on over 48 percent of my body. I had a few different skin graft surgeries as a part of that. I have all kinds of scars on my body. And not everything was skin grafted.” Now, let’s change courses here for this story. These incidents do not define Paul. They are merely a blip on his path. He met the love of his life, Mary, on a blind date put together by friends, and they have been married 10 years as of this past October 2. He is now a realtor with Reece Nichols, where he has discovered his passion. Mary is an angel, as they had been married only eight months before that last unfortunate accident. And the story continues: “During the time of that accident, we were in the process of moving. We had three properties under contract. When I was put into a medical-induced

coma, they brought somebody from the title company to the KU burn unit where I was. Everyone had to be masked and covered so no infection could enter my room. They actually had the doctor and anesthesiologist manipulate my drugs, to see if I understood the process of the house sale. I signed with one X! Then they put me back under. Now when I go to closings with my clients, it comes back to me after signing all the documents. I sign with only one X!” Paul retired from the power company in 2020, but prior to that, he earned his real estate license. “Back in the early 1980’s before the days of the internet I became fascinated with a commercial that advertised how to buy property with no money down. Being young, married and a father, I knew we needed a house. So, I set out to study whatever I could get my hands on. In 1983, I bought my first house with no money down. From there, I was hooked. I had an aunt and uncle in Arkansas who were in real estate. Ironically, my many years around construction in the electrical field gave me great insight that a lot of agents don’t necessarily have.” He decided to go on a one-on-one two-day life plan course with his former pastor, Jeff Adams. It was an intense two days of delving into his life, which led to discovery. “I’m passionate for my people. My personal life statement is, ‘I exist to help connect people to the solutions they need. Whether it’s helping find the right property, the right contractor, painter or whatever else they need to make their experience happy and successful.” Paul wholeheartedly believes in the word of God. “The Bible tells us 365 times to ‘fear not.’ I know that is easier said than done, but I can’t reiterate how we need to just give our problems to God and He will see us through,” he mused. “I give Him all glory. That is where my heart is. As far as blessing and thanksgiving I can sum that up with this line. ‘Praise God from whom all blessings flow.’ Lord, keep me humbled and determined to help others who come my way.” CONTINUED >

NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

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A Tale of Gratitude

ARTICLE BY ALICIA HOLECEK

Life’s most significant moments often arrive unannounced, disguised as ordinary days. For Laura Pietig, it all began with a small rash in November 2016—a minor concern on the surface. However, the recent shingles diagnosis of a close friend prompted Laura to make a doctor’s appointment. Her husband, Jay, had never had chicken pox, so she wanted to get it checked out. That appointment became the catalyst for a remarkable tale of family, gratitude and a fresh perspective on life.

I NSP IR E D BY | L IFE + CULTURE

“I was more than happy to step up and help my mom,” Jackson says without hesitation. “It’s actually been an honor and I’m grateful to have been that person.”

“I debated going to the doctor’s that day, but I went, and they did blood work. They called me back for more tests, but I had no history of cancer and I wasn’t super worried. I never felt sick. I still vividly remember the day they called and said we suspect you have leukemia, and we have a bed for you at KU Med Center today,” she says. More tests confirmed a diagnosis of Myelodysplastic Syndrome, a blood cancer. Laura would need a bone marrow transplant. “They first checked Be The Match, a worldwide blood stem cell registry. Unfortunately, there were no matches. Without treatment the life expectancy was 3 years,” Laura explains. Laura and Jay are parents to Jackson, Cole and Morgan. At the time, Jackson was a freshman at the University of Arkansas and the only offspring old enough to be tested as a potential donor. Fortunately, he was a 50% match and a viable candidate. Sharing the same birthday, Jackson and Laura already had a unique bond. “I was more than happy to step up and help my mom,” Jackson says without hesitation. “It’s actually been an honor and I’m grateful to have been that person.” Today they share a second birthday, something Laura’s health care team calls a re-birthday, the transplant date of March 17. “I don’t think he likes to be made the hero, but he is,” says Laura. The transplant was a success, and Laura is a six-year survivor of leukemia.

As Laura reflects on her journey, she acknowledges the impact it has had on her perspective. Recently the Pietig home was hit by lightning, but Laura takes it all in stride. “It will be a little bit of a pain, but there are certainly worse things in life.” She and Jay also identify that their experiences have cultivated a special empathy within their children and have nurtured a profound appreciation for family time. Laura says, “Holidays and time together are just a bigger deal. If something good came out of it, I think we are all closer.” The outpouring of support from neighbors, friends, coaches and family during Laura’s treatment remains a lifeline that continues to shape their lives. It is a gratitude that Laura carries with her, a reminder of the strength of their community in the face of adversity. While Laura was not matched with a donor through the Be The Match registry, she understands the critical importance of this organization in saving lives. Alongside her family, she urges others to join the registry through a straightforward online application and a simple cheek swab. As soon as they were 18 years old, both Cole and Morgan registered. Morgan, now a junior at Simpson College in Iowa, is the president of a cancer awareness club on campus. She is actively partnering with Be The Match to bring a registration drive to the school. For more information on Be The Match or to begin the donor registration process, please go to bethematch.org.

NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

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

Fall entertaining has never been easier with these simple and delicious comfort foods that are sure to please a crowd.

Fa l l Ve get able , K a le & R ic e S oup INGREDIENTS • 1 small white onion, peeled and diced • 4 cloves garlic, minced • 6 cups chicken stock (or vegetable stock) • 2 medium carrots, chopped in rounds • 2 ribs celery, sliced in 1/2 moons • 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks • 1 tbsp herbes de Provence • 1 bay leaf • 1 teaspoon chicken Better than Bullion • 1 cup uncooked wild rice • 8 ounces baby bella mushrooms, sliced • 2 large handfuls of kale, roughly chopped with thick stems removed • salt and pepper to taste

DIRECTIONS 1. Heat 1 tablespoon butter or olive oil over medium-high heat in a large stock pot. Add onion, and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic, and cook for 1-2 minutes, stirring occasionally. 2. Add in the chicken stock, carrots, celery, sweet potato, herbes de Provence, bay leaf, and Better the Better the Bullion. Stir to combine. 3. Add rice 4. Bring to a simmer. Then reduce heat to medium-low, cover, and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. 5. Add kale and mushrooms and stir gently until combined. Cook for more 3-5 minutes. 6. Taste, add more salt and pepper as needed.

CONTINUED >

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Fa l l R ad ic ch io Br u s sels Sprout s B ac on S a lad INGREDIENTS Dressing • ½ cup olive oil • ¼ cup balsamic vinegar • 1 teaspoon honey • 1 teaspoon Dijon mustard • 1 clove garlic, minced • salt and pepper to taste Salad • 1 small head of butter lettuce, torn into pieces • 1 small head radicchio, core removed torn into pieces • 1/2 lb. Brussels sprouts, trimmed and sliced very thinly • 1 shallot, thinly sliced • 4 slices bacon, cooked and crumbled thinly • 1 apple, sliced thin • 1/2 c. toasted and roughly chopped pecans or walnuts • `2-3 ounces of goat cheese (optional) • salt and freshly ground black pepper

DIRECTIONS 1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and black pepper and whisk to combine. Taste, add more salt and pepper as desired. 2. Add Brussels sprouts to a bowl, and toss with a small amount of the dressing. 3. Arrange lettuces, Brussels sprouts, apples, and shallots on a platter. 4. Top with bacon, nuts, and goat cheese if using. 5. Drizzle with additional salad dressing. (to taste)

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

Fa l l Re d Sa ng r ia INGREDIENTS • 1 750ml bottle of red wine • 3 navel oranges, sliced in ½-inch rounds • 1 tart apple, such as Pink Lady or Granny Smith, sliced thin • ½ cup brandy • 2 cinnamon sticks • 2 star anise pods, whole • Rosemary sprigs for garnish

DIRECTIONS 1. In a large pitcher, place the oranges and apples in the bottom. Pour the brandy and red wine over the fruit. 2. Stir in the simple syrup if using. 3. Add in the cinnamon sticks and star anise, and give everything one more stir. 4. Refrigerate overnight or at least 4 hours. 5. When ready to serve, pour Sangria into glasses, and garnish with additional oranges and rosemary. CONTINUED >

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Pa r me s a n Bre ad Bite s w ith T hy me Honey INGREDIENTS • 1 refrigerated pizza dough (store-bought or homemade pizza dough) • 6 tablespoons butter • ¼ teaspoon kosher salt heaping • 1/3 cup grated Parmesan (use good parmesan from the deli section) • Honey and a few springs of thyme for serving

DIRECTIONS 1. Preheat oven to 400°F. Line sheet pan with parchment paper. 2. Divide dough into 4 pieces. 3. Roll each piece of the pizza dough into a long rope shape. You want it to be about 1-inch thick all the way around. 4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces. 5. Melt butter and add salt. Brush the tops of the bites with the butter mixture. 6. Dip the top of each piece of dough into parmesan. 7. Bake for 15 minutes. They will be very lightly golden. Do not over bake, or they will become hard. 8. Serve with honey and sprinkled with thyme leaves. And garnish with sprigs of thyme.

For an easy dessert, buy a pumpkin pie and use a round biscuit cutter to cut mini pie tartlets. Top with whipped cream. See Lauren-Lane.com for tips on these recipes and more fall recipes. Lauren is a distinguished Culinary Influencer, channeling her creativity into collaborating with select brands and orchestrates impactful campaigns with original content, recipes, captivating video, and engaging storytelling. Her influence extends beyond the digital realm, as she contributes her culinary expertise to the FOX4 morning show and was recently showcased on the Netflix cooking competition, cementing her status as a prominent figure in the world of food and entertainment. Lauren continues to inspire us to slow down, gather around the table feed our dreams.

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

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EAT R IGH T | FOOD + BEVE RAGE

BUILD A CAMPFIRE READY S'MORES DESSERT BOARD WITH THIS HOW-TO GUIDE

S’MORES DESSERT BOA RD ARTICLE BY BAILEY MORRIS

It’s campfire season! You know what that means? S’MORES! These sweet treats are staples during the fall and winter! I have many childhood memories of sitting by the campfire with my family telling stories, gazing at the stars, and roasting marshmallows. This year, take your s’mores to a whole new level with this S’mores Dessert Board! They are so easy and fun to make! Similar to a Charcuterie Board, a S’mores Dessert Board is beautifully decorated and full of everything you need to make the perfect s’mores! Some of my favorite things to include in a s’mores are either peanut butter or a mint chocolate candy!

W H AT YOU W ILL NEED: Board: A beautiful wood board or metal tray will look great! Marshmallows: Choose between regular, jumbo, or flavored marshmallows. Chocolate: There are so many options for chocolate when it comes to s’mores! There’s milk chocolate, peanut butter chocolates, white chocolate, caramel chocolates, and much more! Graham Crackers: Use graham crackers or a variety of cookies for your s’mores. Fresh Fruit: Include fresh fruits as toppings for your s’mores. Skewers: Don’t forget to bring skewers to roast your marshmallows on! NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

a festive pairing The age-old question, “What wine goes with turkey?” is answered. ARTICLE BY MARY ABEL

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

It’s a question heard every year about this time: “What are the best wines to serve with Thanksgiving dinner?” “In my early days in the wine business, the answer was pretty cut and dried because it was all based on the assumption that you had a turkey that came out of the oven that was dry, and so you’re almost guaranteed to need something with a little bit of sweetness to it to help balance that out,” James Lewis says. James is a sommelier who has been in the wine business for more than 26 years. “I’d recommend a sweet or off-dry Riesling or Gewürztraminer. Something that will help with that dry meat that you’re about to choke down.” But now, with all the ways people are preparing the big bird, he says that conversation has become a lot more interesting and fun. “People are frying turkeys, which come out really moist and delicious. They’re smoking turkeys and they’re doing them on the grill,” James says. “Now, when I’m asked that question, I always ask how the turkey is going to be cooked because any given preparation is going to call for something a little bit different. “If you’re deep frying it, it’s going to come out very moist with a fair bit of fat, so you need something that’s going to cut through that. So you can go with a dry white, you can do a dry Riesling, or you could try a French Chardonnay, which typically doesn’t have that big, rich mouthfeel that California Chardonnay would have. It’s crisper and cleaner with high acidity.” For those who prefer red wines, James says that a fried or smoked turkey can handle something a bit bolder and full-bodied. “Try something like a Pinot Noir. It’s not at all heavyhanded. When I’m talking about red wines, and

I talk about heavy-handed or big—Cabernet is big and full-bodied. I call it the linebacker of the wine world. Then you’ve got Pinot Noir, which is more about balance and elegance. So, if Cabernet is a linebacker, Pinot Noir would be the ballerina. They’re both athletes, but with different approaches to athletics, so they have different approaches to your palate. Cabernet is big, dry, and highly tannic, so you might serve a Cabernet or Malbec if you’re having a steak for Thanksgiving, but you wouldn’t want to do that with a turkey. “With a turkey,” James continues, “you want something that’s going to have a little more acidity, less tannins, and medium body; not that big mouth-filling richness. You can do a Beaujolais or an old-world Italian Sangiovese, which tends to be a very food-friendly wine.” Somewhere in between might be a soft, flirty rosé. And rosé wine seems to be having a moment. “Rosé was always thought of as a summer wine, but people are now drinking it year-round. It’s an excellent choice to go with turkey.” What about bubbles? “I almost hesitate to answer that because it’s kind of the easy answer. You can drink Champagne or sparkling with anything because of that really bright acidity. Especially if you have a fried bird, a Prosecco or sparkling wine is going to cut right through that fattiness and balance it out really nicely.” If you’re hosting a tableful of friends and family this year, James says it’s easy to bring together a collection of wines that will please the crowd. “If you do one bottle of sparkling, whether it’s white or rosé, a bottle of dry white, a bottle of rosé, and a bottle of medium-bodied red, you’ve got something to cover just about anybody’s preference.”

“If you do one bottle of sparkling, whether it’s white or rosé, a bottle of dry white, a bottle of rosé, and a bottle of medium-bodied red, you’ve got something to cover just about anybody’s preference.”

CONTINUED > NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

What if I’m serving ham this year? “Lots of people have ham for Thanksgiving, right? It’s very traditional to pair ham and Pinot. But again, you can get creative. You can do a Grenache, you can do a Beaujolais…really, any of those medium-bodied reds will be delicious.”

What about dessert? “If you’re having pumpkin pie for dessert, I would go with something like a tawny port. The spiciness of the pie combined with that kind of nuttiness and caramel notes of a tawny port? Lovely. And it would work with an apple pie as well.”

How much should I spend on a bottle of wine? “That’s kind of an impossible question to answer because wine is so incredibly subjective. That said, I’m a firm believer that there is an absolute ocean of delicious wine in that $15–$25 retail price point. If you go to your wine shop and tell them you’re looking for a nice off-dry Riesling for around $20, they should be able to find you something that’ll work really well. There’s no reason to break the bank.” James Lewis is a sommelier who has been in the wine business for more than 26 years, and he and his wife, Nancie own Crush Wine Bar in Castle Rock Colorado.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

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Falling For Neutrals SEASONAL DECOR TIPS FOR KEEPING IT SIMPLE I love decorating for the holiday season, but it gets tough if trying to keep a home decor airy, light and neutral. My home is full of neutrals, such as linen, khaki, white and gray, so decorating for the holidays can be tricky with the bright and bold themes on display at the stores. Here are tips regarding how to achieve a festive look without going overboard.

ARTICLE BY MEL BOBAN

S EASON A L SE T U P S | HOME + DE S I GN

LESS IS MORE First, whenever decorating for the holiday season, I clear what's possible to make room for what's coming. I eliminate decor pieces that are displayed year-round to avoid adding clutter to rooms. Giving decor pieces or floral arrangements their own space to shine can pull the room together and make it feel very designed.

or evergreen branches with pine cones to fill vases. Add a battery-operated strand of lights and you’re looking just like a designer home magazine spread.

GO COZY Swapping out usual throw pillows and throw blankets for plushy, cuddly materials and seasonal prints are another simple way to add holiday spirit without being so literal. Opting for neutral plaids, cable knits, or sherpa materials add that feeling of fall and winter.

CATER TO ALL THE SENSES Don’t forget about the smell! Stocking up on candles that smell like the season is the last missing piece for a holiday vibe. The total sensory feeling of the holidays is what really brings a home to life, whether it's pumpkin spice burning for Thanksgiving or a fresh pine and cedar for Christmas.

STICK TO THE PALETTE As best as possible, I try to stick to each of the color palettes in my room. When it’s time to bring out pumpkins or holiday Santas, I stick to white and neutral or add in color pops of gold and silver to keep everything flowing. If I start to add too many primary colors, it ends up looking like a mash-up gone astray.

CELEBRATE MEMORIES The holidays are often bursting with family traditions and memories, and decor can reflect that, too. I have many items handed down over the years that I like admiring, but if they aren’t quite right for my room, there are options to bring the spirit of them to life. Framed holiday family photos in a black and white filter are an excellent way to tie in your history of celebrating in a subtle way.

LOOK TO NATURE Some of my favorite items to use for holiday decor come from a simple nature walk. Using actual items you find, or just getting inspiration from the outdoors is a great way to bring sights of the season indoors. For fall, elements such as branches, leaves and neutral gourds match with everything. For winter, I love using sticks with berries

If items aren’t working together, don’t be afraid to get crafty. Painting pumpkins with spray paint or tying some neutral ribbons around existing vases are an easy and affordable way to make them fit a specific aesthetic. NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

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

LIST PR ICE

SO L D P RIC E

%SO L D/ O RIG

DO M

B DRM S

B AT H S 3.5

Deerbrook

$144,500

$137,000

95%

134

East Ridge Addition

$140,000

$150,000

107.14%

Elgin Park

$194,500

100.00%

1.1

Newberry Commons

$187,500

$201,000

107.20%

2.1

Bayberry

$249,900

$238,000

95.24%

Woods Chapel Acres

$285,000

$301,000

105.61%

Princeton Heights

$320,000

$322,500

100.78%

2.1

Indian Creek

$325,000

$350,000

107.69%

2.1

Stoney Creek Estates

$370,000

$375,000

101.35%

3.1

Raintree Lake

$439,900

$429,500

97.64%

3.1

Longview Farm

$445,000

100.00%

3.2

Eagle Creek

$450,000

100.00%

2.1

Raintree Reserve

$539,900

$535,000

99.09%

3.1 3.1

New Longview

$569,500

$540,000

94.82%

106

Belmont Farms

$587,500

$575,000

97.87%

Edgewood Trail

$595,000

$597,500

100.42%

3.2

Legacy Wood

$617,500

$612,500

99.19%

4.2

Winterset Park

$625,000

$645,000

103.20%

4.1

Lake Lotawana

$730,000

$695,000

95.21%

3.1

Raintree Lake

$750,000

100.00%

3.1

Lake Winnebago

$800,000

$755,000

94.38%

2.1

Lakewood

$797,500

$805,000

100.94%

Lake Winnebago

$875,000

$850,000

97.14%

Lake Lotawana

$945,000

$960,000

101.59%

Lakewood

$1,050,000

100.00%

4.1

The Canyon

$1,595,000

$1,550,000

97.18%

104

5.1

This data is a sampling of sold properties from September 2023. Source: IRES MLS system.

NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

Gather

Whether you’re hosting Thanksgiving or an autumn dinner party, setting a festive table creates the perfect cozy atmosphere. Improvise and use what you have around the house for adding elements to the table. Candlesticks, vases, little pumpkins and gourds, or fall decor you have on hand can make a great centerpiece. Add fresh flowers or dried foliage for that extra layer of texture and color.

Set t ing th e Fa l l Ta bl e ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

H OST IN G T IP S | HOM E + DE S I GN

e Tr

ad i t i o n al Table For this classic, traditional look, a plaid throw blanket stands in for a tablecloth to establish a festive base layer. Brass candlesticks with brown taper candles create a simple and elegant centerpiece. Use familiar accents such as amber jars filled with dried grass foliage and brass pheasants to adorn the table. To add a little character to the table, use a recycled wine bottle as a vase. The simple place setting is enhanced with a dried grass accent and brown silk ribbon tied into a bow to add a special touch to your traditional display. CONTINUED >

NOVEMB ER 2 0 2 3 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

The F

all

yT able

Are you planning to dine al fresco this fall? Create an earthy, fall garden party on the porch by using natural, organic elements, greenery and flowers. To make a statement, create a floral chandelier by hanging flowers upside down above the table using fishing wire (if your space allows). The centerpiece that runs down the length of this table consists of fresh eucalyptus with gold candlesticks and a ceramic pumpkin vase filled with flowers placed on top a tree trunk charger. Adding small pumpkins and fresh flowers along the center gives a little extra character. Instead of going with the classic white plate, enjoy a pop of color at your outdoor fall garden party with a blue place setting as a nod to the sky. Adding a cloth napkin and cloth placemat is a great way to add texture and more autumn color to your table. If the weather doesn’t cooperate on your day, bring the outdoors in with a lovely indoor garden party dressed up in fall foliage.

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re nc h Co u n t r y Table

H OST IN G T IP S | HOM E + DE S I GN

Rustic yet elegant, this tablescape combines the love of traditional, vintage and natural elements with an updated twist. Inspired by wooded acreage, the Spode Woodland Collection transferware designs are rooted in proper hunting tradition and perfect for marrying nature with traditional elegance. Dating back to 1831, the collection features various animals centered by the British Flowers border. This French antique dining room set was chosen for an intimate gathering for four. The fawn table runner mimicking deer spots brings an earthy, yet elevated foundation as the base for this table setting. Coordinating fawn napkins wrapped with twine and topped with natural feathers creates a whimsical touch. The stunning centerpiece starts with a vintage silver water pitcher that is then filled with fresh, sweet arrowwood Viburnums leaves. To complete the look, pair crystal glasses with vintage crystal stemware, and mix gold flatware with antique silver water pitchers, delicate salt and pepper shakers and your favorite trays.

Is TV Bad for Babies? The Truth About Early Screen Exposure In today’s digital age, parents face a pressing question: Is it safe for babies to watch television? The allure of technology’s ability to entertain and educate can be enticing, but recent research underscores the importance of carefully considering the impact of early screen exposure on our youngest ones. Whether television is detrimental or benign for infants’ development is complex.

Babies are eager to learn and communicate, and they do so by actively listening to the sounds and words around them. They absorb everything, from the melody of your voice to the nuances of language. However, background TV noise, even when meant to be educational, can divert their attention and hinder their ability to focus on meaningful language input.

The Allure of TV for Babies

The Negative Impact of Excessive Screen Time

From the moment babies enter the world, they are like sponges, eagerly soaking up information from their surroundings. Parents naturally want the best for their child’s growth, which includes language and cognitive development. This innate desire often leads parents to ponder whether television could serve as a tool for enhancing their baby’s early learning experiences.

A groundbreaking study tracked children from the age of 2 to kindergarten and found a statistically significant drop in verbal IQ among those exposed to TV background noise during mealtimes. This study provides a sobering glimpse into the potential consequences of excessive screen exposure during early childhood.

It’s undeniable that modern TV programs for infants are designed to be engaging, colorful, and filled with educational content. Many parents view these shows as a potential way to introduce their children to letters, numbers, and basic concepts. However, examining whether these benefits outweigh the potential drawbacks is essential.

The American Academy of Pediatrics (AAP) Recommendations The American Academy of Pediatrics (AAP) suggests that children under the age of 2 should not watch television. These recommendations might seem stringent, but they are grounded in a wealth of scientific evidence. The AAP understands the allure of screens and the challenges of modern parenting, but their stance reflects a more profound concern for children’s healthy development. Research has shown that babies are remarkably receptive to language from birth. They start making vowel sounds as early as 2 months and may enter the babbling stage around 4 months. Every word they hear contributes to their language bank. However, not all language is equal. Background television noise, often used by parents as a form of background sound, has been found to be more distracting than helpful. This is because language is fundamentally a social interaction. It thrives when it comes from human beings in person, not from a screen.

The Dangers of Background TV Noise Imagine your baby’s environment filled with the constant hum of a TV in the background. To adults, it may seem harmless, even comforting. However, it can be detrimental for babies at a crucial stage of language development.

It’s concerning that American children are exposed to an average of over four hours of background TV noise daily. The most vulnerable to these effects are babies and toddlers. This revelation underscores the necessity of reevaluating our parenting choices and their potential risks to our children’s cognitive development.

The Power of In-Person Interaction So, why is in-person interaction so critical for a baby’s development? Conversations and interactions between parents and infants stimulate their brains in unique ways. It requires attention and involves picking up on cues like body language, vocal tone, and facial expressions. These elements are crucial for babies to grasp the meaning behind words. When you communicate with your baby face-to-face, you are helping them understand that words have specific meanings. Research unequivocally demonstrates that in-person talking is the most effective way to teach your baby how to talk.

How Community Choice Pediatrics Can Help If you’re wondering whether TV is detrimental to your baby and need help for their growth and development, you can count on Community Choice Pediatrics. Our team of experts in baby and kids’ health and development is here to give you the advice and support you need to make smart choices for your child’s future. We understand how crucial talking and being with your baby is when they’re little, and we can assist you in dealing with the challenges of modern parenting. To discuss your worries and learn ways to help your baby grow, you can schedule an appointment with Community Choice Pediatrics online today. We’re here to support your child’s well-being.

Please join us in welcoming Elizabeth Vasquez MPAS, PA-C to our team! At Community Choice Pediatrics, we know how important quality of care is to our patients. And that’s driven by the people providing the care. Learn more about Elizabeth on our website at communitychoicepeds.com/our-providers/ along with all of our dedicated practitioners.

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