Rogers, AR February 2026

Love Local

FOOD + BEVERAGE

BAKING WITH HEART AT BUTTER+BLOOMS

BOUTIQUE BAKERY

Loving Local Down to the Last Bite

One of my favorite books to read to my son, Beckett, is “The Boy, The Mole, The Fox, and The Horse” by Charlie Mackesy. At 19 months, I think he mostly just likes the illustrations, but I like the message of kindness, friendship, and community.

If you haven’t read it, fair warning that I’m going to spoil one thing for you: The Mole enjoys cake. He holds it in very high regard, second only to a hug. Beckett and I agree with The Mole on every point that he asserts in the book, but especially the one about cake.

I thought of The Mole as I was reading through Heather Jarvis’s work on Butter+Blooms bakery and its founder, Meghan Baker. Not just The Mole’s love of cake, but also his message on friendship, community, and doing things with purpose.

The February Love Local issue is meant to be a love letter to the people who continue to pour into Rogers through the passion in their work. In these pages, that’s what you’ll find—our attempt to show a fraction of the love back to so many makers, creatives, organizations, and people who make Rogers special.

I’ve heard from readers many times that these issues are a favorite “pause” of theirs. It makes me all the more grateful for the team that conceptualizes, writes, and photographs the pieces that make up the pages of each issue.

My hope is that this issue might also give you pause to not only think about the few stories we’ve featured here, but also the organizations, businesses, and people you know in the community who make you love Rogers in your own way.

All the best,

WYATT LAYMAN, PUBLISHER @ROGERSCITYLIFESTYLE

February 2026

PUBLISHER

Wyatt Layman | wyatt.layman@citylifestyle.com

MANAGING EDITOR

Heather Jarvis | heather.jarvis@citylifestyle.com

ACCOUNT MANAGER

Alexis Roach | alexis.roach@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Claire McFarland | claire.mcfarland@citylifestyle.com

CONTRIBUTING WRITER

Michelle Bazis

CONTRIBUTING PHOTOGRAPHERS

Meredith Mashburn, Kara Isham, Michelle Bazis

Corporate Team

CEO Steven Schowengerdt

President Matthew Perry

COO David Stetler

CRO Jamie Pentz

CoS Janeane Thompson

AD DESIGNER Matthew Endersbe

LAYOUT DESIGNER Meredith Wilson

QUALITY CONTROL SPECIALIST Brandy Thomas

NWA-based

city scene

WHERE NEIGHBORS CAN SEE AND BE SEEN

business monthly

Firebirds Wood Fire Grill Opens in Rogers

Firebirds Wood Fired Grill opened its first Arkansas location at 1805 S. 46th St. in Rogers. The approximately 6,100-square-foot restaurant expands the brand’s footprint to more than 60 locations across 22 states. Firebirds is known for its wood-fired menu featuring hand-cut steaks and fresh seafood prepared over hickory, oak, or pecan wood in an elevated, fire-centric setting.

Polar Plunge at Beaver Lake to Benefit Special Olympics Arkansas

The 2026 Beaver Lake Polar Plunge benefiting Special Olympics Arkansas will take place Feb. 14 at the Beaver Lake Swim Area in Rogers. Participants will brave the cold to support more than 19,500 Special Olympics athletes and Young Athletes across Arkansas. On-site registration begins at 10 a.m., followed by awards at 10:30 a.m. and the plunge at 11 a.m. The event is held at 1 Prairie Creek Marina Drive.

Veralux Offers Physician-Led Precision MRI for Preventive Health

Veralux is Arkansas’s first dedicated whole-body MRI screening center, designed for proactive, physician-guided health insights. Veralux softly opened its doors on November 17, with a grand opening celebration held January 22. Founded by board-certified, fellowship-trained physicians, Veralux's mission is to bring clarity, peace of mind, and early detection through advanced MRI screening in an elevated, patient-centered setting. Learn more at veraluxhealth. com; call (479) 278-7153; or email: info@veraluxhealth.com.

BUTTER+BLOOMS BAKERY IS BUILT ON PASSION, QUALITY INGREDIENTS, AND DEDICATION

A LABOR OF LOVE

“I WANTED TO DO THIS SO I’D HAVE NO REGRETS.”

With Valentine’s Day just around the corner, Butter+Blooms boutique bakery owner Meghan Baker is in full production mode, dipping chocolate-covered strawberries, baking heart-shaped cakes, and fulfilling custom orders for Galentine’s Day-themed parties.

The rush marks her second February in business at the 100-year-old Elm Street building in Downtown Rogers. As the baker, business owner, and—until recently—the only employee, Meghan has been juggling it all with little pause since opening in July 2024.

Launching the bakery was a leap of faith for Meghan. Though she has spent almost two decades honing her craft, selling her desserts had long lived on the side of her full-time role as a lead decorator for Harps Food Stores.

Over time, that side project began to demand more space. Between fulfilling custom orders from a commercial kitchen and selling at the Bentonville Farmers Market, Meghan felt the pull to finally go all in.

“Time runs away from you if you’re not careful,” Meghan says. “I wanted to do this so I’d have no regrets, so I knew I had tried everything.”

Opening the Downtown Rogers space marked a turning point—her first storefront and the moment her longtime side project stepped fully into the spotlight.

“THERE ARE DEFINITELY CHEAPER OPTIONS, BUT I THINK IT CHANGES THE TASTE—AND HONESTLY, HOW YOUR BODY REACTS TO IT AS WELL.”

BAKING WITH INTENTION

Meghan’s baking journey began simply, as a way to treat the children she cared for while working as a nanny during college. As her passion for it grew, she began experimenting with creating her own recipes from scratch, and once she graduated and started her career at a hospital, she continued to make desserts for coworkers on the side.

As a kid, Meghan loved art class, so she naturally gravitated toward cake decorating alongside baking. Over the years, she has competed in multiple cake-decorating competitions, earning recognition among the industry’s top decorators.

While many of Meghan’s desserts are works of art, the commitment doesn’t stop at presentation. Quality ingredients are central to everything that comes out of Butter+Blooms’ kitchen.

Everything is baked from scratch, using recipes she’s developed and refined over years of trial and error. She never uses artificial flavorings or preservatives, and the only dessert with food coloring is the macarons. Even when it means higher costs,

Meghan chooses premium ingredients—like King Arthur Flour and Guittard chocolate—because she believes the difference shows up in both flavor and how the desserts are experienced.

“There are definitely cheaper options,” she says. “But I think it changes the taste—and honestly, how your body reacts to it as well.”

That perspective comes from more than just time in the kitchen. Meghan holds a Bachelor of Science in Kinesiology Health Promotion and Wellness with an emphasis in nutrition, a background that informs the way she approaches baking. While sugar is still sugar, she said many of the issues people associate with desserts stem from preservatives, dyes, and artificial additives commonly found in mass-produced sweets.

“When you eat something made from scratch, your body does react differently,” she says. “It’s still a dessert, but it’s also a dessert you can feel good about eating because you know that your body will process it differently because there’s not a lot of preservatives in it.”

SEASON OF LOVE

Another cornerstone of Butter+Blooms is wedding cakes—custom creations Meghan especially loves designing for her clients’ biggest days.

“You get to tap into somebody else’s designs and thoughts and try to come up with something that they’ll love and that their guests will love,” she says. “So you have to get into the mindset of what the vibe of their wedding is, what their vision is, and try to create something that they love.”

In addition to custom orders and wedding cakes, Butter+Blooms’ counter is stocked daily with a rotating selection of grab-and-go treats for walk-in customers. The display includes cinnamon rolls, an assortment of cookies, brownies, cheesecakes, macarons, mini loaf cakes, and 4-inch personal bento cakes. Meghan also offers savory options, including kolaches and savory rolls.

Everything Meghan creates at Butter+Blooms starts with her own taste and enthusiasm—if it isn’t something she genuinely loves to make and eat herself, it doesn’t make the cut.

“I think if you put in your love for it, it will show,” Meghan says. “In order to create something that others enjoy, I have to enjoy doing it myself. And when it’s your passion, when it’s fun, it doesn’t feel like work.”

“I THINK IF YOU PUT IN YOUR LOVE FOR IT, IT WILL SHOW. ...WHEN IT'S YOUR PASSION, IT DOESN'T FEEL LIKE WORK.”

ARTICLE AND PHOTOGRAPHY

BY MICHELLE BAZIS

STRINGFELLOW SingsFOR ARKANSAS

‘Tommy From Arkansas’ signs record deal & sticks with local producer

I first met Thomas Stringfellow through mutual friends at The HUB Bike Lounge in Bentonville.  His kind personality and contagious smile are stand-out qualities on their own, but when I learned of his musical talents through the House of Songs’ Troy Campbell, I was curious to understand why the former American Idol contestant was content to serve his community as a barista at the Meteor Cafe .

The more I got to know Stringfellow, I learned that making coffee with friends was a thoughtful choice. Instead of following a more traditional path, recording on his own dime allowed the singer/songwriter to develop his sound at an organic pace, investing in his music on his own terms. For years, he has periodically released new songs on streaming platforms, performing locally at places like Bar Kapu and RØDE House.

The Arkansas-native sat with me to unpack his journey to music making alongside local producer, Mike Bailey, at Bailey’s Bella Vista recording studio.

“I think I always sang, but I found out I was okay at it when I performed in my fifth-grade talent show, and my classmates liked it.”

Stringfellow shared how he would learn worship songs to sing for his mom, and started teaching himself to play guitar in middle school. “I led worship once around junior or senior year of high school, and ended up going to American Idol soon after that.”

At 17, Stringfellow finished high school early and auditioned for the 2016 season of American Idol . “It was their ‘Farewell Year,’ so

they were cancelling it on Fox,” he said. “You’re signed to their label for a year, so I didn’t really make anything for a while.”

About a year later, he was introduced to Bailey, another Arkienative, whose background includes projects with Shay Mooney [Dan + Shay], Ross Hogarth [Producer; Van Halen], and Layton Robinson [The Voice].

“I’ve been here most of my life,” Bailey said. “There aren’t a lot of major label artists here (yet); they don’t see Bentonville like Nashville, as they should. Nashville is saturated; everyone is so talented because of the cluster, but a lot of producers would say the culture generates cookie-cutter sounds.”

Bailey consolidates his role with the producer label, but wears many hats. Like Stringfellow, he is self-taught. His skill with multiple instruments helps him break down songs to their basic ingredients. “‘Producer’ kind of encompasses all the jobs I do, whether I’m a session musician or mixing tracks; I feel like my identity is a mix of everyone I’ve worked with.”

Between American Idol and collaborating with Bailey, Stringfellow had been traveling and doing shows with some major Filipino artists. “That was my only job until COVID,” Stringfellow shared.

When the pandemic put live music on hold, the singer was faced with a tough decision: to go to college or focus on making music. “I had written a lot of songs and decided that I’m either going to go to college, or I’m going to work at the Meteor and spend all my money on making music.”

Despite the invitation to move to Los Angeles to work full time on his music, Stringfellow chose to stay in NWA.

He explains not knowing his sound at first, but time and practice helped build the confidence he needed to communicate what he wanted to make as an artist. “For a long time, I just wanted to make things that were good, as opposed to making what I want, and hoping it’s good.”

He describes the last few years as a turning point in his music. “I had written a lot, but I couldn’t record every day like I can now. Having the money to invest in my music and the confidence to make things I’m proud of, I think that tends to be what makes it good.”

As talented a barista as he may be, it isn’t coffee that’s funding Stringfellow’s boost in studio time.

During the summer of 2025, he released a song produced by Bailey called “Lemonade.” Sharing the new song on social media, in his signature quirky way, ‘Tommy from Arkansas’ caught the attention of Atlantic Records and soon after signed a record deal with their indie label 10K Projects. He also earned a publishing deal with Warner Chappell Music, owned by Warner Music Group [Warner Bros. Music].

This milestone in his music career afforded Stringfellow the liberty to record wherever he wanted. Despite the invitation to move to Los Angeles and the funds to work full time on his music, he chose to stay in Northwest Arkansas, recording with Bailey and working two days a week [for now] with his friends at Meteor Cafe … because it makes him happy.

“The pandemic changed where people make music,” Bailey explained. “We think of the main hubs — New York, LA, and Nashville — but the unique stuff comes from other places; the outskirts,” Bailey said. “Bentonville is a uniquely beautiful place, and I’ve been able to meet really talented people because of the investments being made in the arts here. Hopefully, Thomas staying here encourages more of that.”

The Bailey-Stringfellow dynamic is a special thing to witness; a testament to their abilities, friendship, and years of working together.

“I’ve been able to meet really talented people because of the investments being made in the arts here. Hopefully, Thomas staying here encourages more of that.”

“Most of the stuff we create is just the two of us,” Stringfellow said. “I write all the lyrics and melodies, usually with a piano or guitar. Then, we’ll track it, and that’s the reference we build from.”

Sitting in Bailey’s studio, Stringfellow shared a preview of his new song called “Jane Eyre.” While he played guitar and sang from lyrics saved to his phone, Bailey assimilated into the unplugged performance with ease, adding piano and other digital elements.

The sound was both romantic and swoony, which makes sense given that many of Stringfellow’s songs are written about love and living with heart. His pop-forward themes, relatable lyrics, and powerful voice blend with Bailey’s layered mixes to create songs with staying power; the kind that get stuck in your head, in the best way.

Stringfellow is currently recording his first full album with Bailey, which they expect to finish in May of this year. You can follow his Instagram [@thomas_stringfellow] for regular updates about the project.

DESIGNED WITH intention BUILT WITH purpose

FEEDING THE Community

Rogers Heritage High students turn volunteer hours into meaningful service through NWA Food Bank partnership

ARTICLE BY HEATHER JARVIS PHOTOGRAPHY BY KARA ISHAM

With an estimated 95,000 people experiencing food insecurity across Northwest Arkansas, students at Rogers Heritage High School are taking action close to home. In partnership with NWA Food Bank, the high school introduced a food pantry in August 2025 to help support families in their community.

About 20 student volunteers help distribute food on the second Friday of each month, serving approximately 90 families per distribution.

For many students, the Heritage High food pantry offers a convenient way to complete required volunteer hours for graduation. The distributions take place on campus, right after school, making it easy for students to get involved without transportation or scheduling barriers. For some, the experience has quickly become more meaningful.

“Initially (I volunteered) to get hours, but then realizing the impact we’re making by giving out food, it’s fulfilling for me,” says Jacob Abrego, a junior at Heritage High. “It just feels good to help people.”

Kimberly Pineda, a senior at Heritage High, says her favorite part of the program is seeing people’s faces when they are handed the food.

“I remember the first time I volunteered was for the Thanksgiving meal that we gave out,” she says. “We saw a lot of familiar faces and families, and they all looked very happy. I was glad to give out the food and help them out—it’s important to give back to your community.”

Heritage High teacher Wayne Levering, who started the school’s food pantry in partnership with NWA Food Bank, says the program has been growing since its launch and that many of his students have been enthusiastic about volunteering.

“I believe that students want to do good things for other people, and they want to do things like this,” he says. “They just don’t know what to do, and they don’t know how to do it, and that’s part of our role as teachers, to open up those doors and avenues and show them.”

Wayne also takes the students in his Food Safety & Nutrition course to NWA Food Bank to volunteer assembling and filling boxes of food. They also take a cooking class with the nonprofit’s nutrition education coordinator.

“They are getting a well-rounded experience and a peek into the world of food banks and food insecurity,” says Lauren McGrath, senior programs manager with NWA Food Bank.

In spring 2026, Wayne says the students will also be volunteering at the Samaritan Center in addition to the food bank.

Heritage High’s food pantry operates in partnership with NWA Food Bank’s School Pantry Program, which launched in 2019 and now includes 34 schools across 16 districts in Northwest Arkansas. NWA Food Bank serves four counties in Arkansas, including Benton, and is one of six food banks in Arkansas part of the Feeding America Network. The nonprofit collects food, partners with local organizations for distribution, and directly provides food through its various programs.

Rogers Academy of Leadership and Innovation is part of NWA Food Bank’s School Pantry Program, and is also supported by student volunteers. This program offers a market at the school where families can go to pick out food for free.

FEED ROGERS

Feed Rogers, another program created by NWA Food Bank in 2022, offers a free client-choice pantry that allows guests to select their own food rather than receive a pre-packaged bag of groceries. The Feed Rogers market is appointment-based, located at 216 S. 13th St., and is open to anyone in the community, with no income or residency requirements.

The staff at Feed Rogers is bilingual, and the program also offers free workshops that change monthly, such as budgeting and nutrition classes.

“It is a really special place where it feels like a community—we call it a community resource center,” Lauren says. “It is a community feel where neighbors know each other and sometimes they volunteer, and sometimes they’re shopping, and it really breaks down barriers.”

How To Help NWA Food Bank:

1. Volunteer:

NWA Food Bank is always looking for volunteers both at its warehouse and Feed Rogers location, bagging up groceries and stocking shelves.

2. Donate:

“Monetary donations really help us in our School Pantry Program, because we can make the dollar stretch using our resources,” Lauren says.

3. Organize a Food Drive:

Local businesses and organizations can organize their own food drives and donate the items. Some organizations like to do themed-food drives, where they collect a product based on a theme, such as spices, baking materials, or  back-to-school snacks. “There's a lot of ways to get involved, and we believe in our community and the power of community,” Lauren says.

Ube Love Song

Try this velvety cocktail recipe from Lasang Pinoy restaurant at home

ARTICLE BY HEATHER JARVIS PHOTOGRAPHY COURTESY LASANG PINOY

Since sweets and Valentine’s Day go hand in hand, this liquid indulgence is the perfect way to celebrate love. Created by the mix masters at Lasang Pinoy in Rogers, the Ube Love Song is a velvety cocktail that blends the subtle sweetness of ube with rich coconut and a hint of chocolate—a drink as vibrant and irresistible as the season itself. Ube syrup, made from a purple yam native to the Philippines, gives this drink its stunning color. Known for its naturally sweet, nutty flavor with subtle notes of vanilla, ube is a traditional ingredient in Filipino cuisine—often featured in desserts like ice cream and cakes, but just as delightful in inventive drinks like this one. Its natural sweetness gives the cocktail a gentle, balanced flavor, making it indulgent without being overly sugary.

INGREDIENTS

• 1.5 oz vodka

• 1 oz ube syrup

• 0.5 oz fruitful coconut liqueur

• 0.5 oz coconut cream

• 2 dashes chocolate bitters

• Garnish: Fresh whipped cream and shaved chocolate

DIRECTIONS

1. Fill a shaker with ice.

2. Add vodka, ube syrup, fruitful coconut, coconut cream, and chocolate bitters.

3. Shake well until chilled.

4. Strain into a highball glass filled with ice.

5. Top with a dollop of whipped cream and a sprinkle of shaved chocolate.

Mocktail Variation: Replace vodka with coconut juice for a non-alcoholic treat.

DIS COVER THE VALAIS REGION OF SWITZERLAND, WHERE ALPINE TRAILS, THERMAL SPRINGS, AND LOCAL TRADITIONS CREATE RESTORATIVE TRAVEL.

AN ALPINE ESCAPE

In Switzerland’s Valais region, wellness and adventure are always part of the same itinerary. Morning could bring a high-alpine hike, afternoon a soak in mineral-rich springs, and evening a table set with traditional cuisine, always including delicious wine and cheese. For travelers, the best part will be finding the perfect balance between exploring the outdoors and relaxing with wellness-infused activities in the heart of the Swiss Alps.

A CAR-FREE ALPINE ADVENTURE IN ALETSCH ARENA

An easy train ride from Zurich lands visitors in the Aletsch Arena, a high-alpine region on the south side of the Bernese Alps, home to three villages: Riederalp, Bettmeralp, and Fiescheralp. Known for its ski slopes in winter and hiking in summer, the area is entirely car-free, making walking and local buses the main modes of transportation through its quaint chalet-lined streets.

One of the main attractions of the ski-in/ski-out area is the Aletsch Glacier, the longest glacier in the Alps. A UNESCO World Heritage Site, the 12-mile glacier is visible from several vantage points, shaping every experience in the area.

WHERE TO STAY

ARTICLE BY GABI DE LA ROSA

Located in the heart of Bettmeralp, Hotel Panorama provides no-fuss accommodations steps away from the picturesque Chapel Maria Zum Schnee. The hotel’s restaurant offers delicious regional cuisine, including raclette paired with Swiss wine. A good bottle of Pinot Noir or Gamay is also easy to come by because the Valais region of Switzerland is one of the largest wine-producing areas in the country, with vineyards dotting the steep slopes of the Rhône Valley. In addition to wine and cheese, eating cholera, a covered vegetable pie invented in the region during the cholera epidemic, is a must.

WHAT TO DO

Begin at Viewpoint Moosfluh, the closest and lowest vantage point of the Aletsch Glacier. From there, trailheads lead to Villa Cassel, once the home of a British financier and now a museum focused on history and conservation. The hike passes through a thousand-year-old forest with views of both the glacier and the Matterhorn.

Walk over Goms Bridge, a nearly 1,000-foot-long suspension bridge that connects two hiking areas over the Rhône River. For a final look at the majestic glacier, take the cable car to Viewpoint Eggishorn. At nearly 10,000 feet above sea level, it offers panoramic views of the Matterhorn, Mont Blanc, Jungfraujoch, or the “Top of Europe,” and the most comprehensive view of the Aletsch Glacier.

HISTORY AND ALPS MEET IN MARTIGNY

A short train ride takes visitors to one of the largest cities in the Valais region of Switzerland. The city is a crossroads between Italy and France, with a history dating back to Roman times. Visitors can tour Roman ruins, including a well-preserved amphitheater, ancient settlements, and Roman baths.

WHERE TO STAY

Martigny Boutique Hotel is minutes from the train station and is one of the few establishments in the city employing people with disabilities. The light and bright hotel provides a comfortable base for exploring the city.

WHAT TO DO

Take the steepest funicular in the world, the MontBlanc Express, on a scenic ascent through the Alps. The funicular connects to a smaller train that leads to the Trient Valley on the French-Swiss border, where, at the top, a full day of activity begins. Hiking, biking, zip-lining, or traversing the Emosson Dam, which straddles France and Switzerland, are all options. The crystal clear blue waters of Emosson Lake are perfect for a picnic or a break between adventures.

Back in Martigny, Barryland, the only theme park in the world dedicated to St. Bernard dogs, offers a look at the history of the dog, bred by monks in the 17th century for alpine rescue work. The Barry Foundation, founded in 2005, continues to preserve the breed and educate visitors about it. Guests can watch the dogs train, play, and interact as they learn about their role in the region.

Roman influence remains visible across the city, including at Les Bains Publics at Hotel Borsari, where visitors can soak in cement wine barrels located in the hotel’s spa. The baths sit on the site of a former wine tank factory and offer a circuit of hot and cold pools in a historically inspired, wine-colored setting.

FEBRUARY 2026

A SELECTION OF UPCOMING LOCAL EVENTS

FEBRUARY 14TH

Sea of Romance:

Adults-Only Date Night

Blue Zoo Rogers | 5:00 PM

Celebrate Valentine’s Day at Blue Zoo Rogers with Sea of Romance, an adults-only (21+) evening featuring painting with a mermaid, dinner beside the shark tank, animal encounters, trivia, and playful couple photos with reptiles. A unique, immersive date night filled with food, fun, and underwater charm.

FEBRUARY 17TH

Lunar New Year

Rogers Historical Museum | 9:00 AM

Celebrate the Year of the Horse with a special Museum & Me program at the Rogers Historical Museum. Designed for children ages 3–5, the free, hour-long event includes a Lunar New Year-themed story time and hands-on activities. Space is limited to 30 children. Registration required at rogershistoricalmuseum.org/ museum-and-me.

FEBRUARY 21ST

Krewe du Rendezvous

Mardi Gras Party

Rendezvous Junction Brewing Co. | 11:00 AM

Rendezvous Junction Brewing Co. is hosting a Mardi Gras celebration from 11 a.m. to 11 p.m. with crawfish, gumbo, and king cake. Delta Crawfish will be serving the crawfish and fixings, and Cachis Taqueria will also be outside with its authentic Mexican food starting at 11 a.m. Guests are encouraged to wear yellow, green, and purple.