Erie Easter Bunny Hop 5K, Apr. 4th

Come join the Erie community in the very first Erie Easter Bunny Hop! This event includes a 5K for all ages and a family fun Zone with the Easter Bunny, an egg hunt, and a bounce house. All proceeds go to the Erie Food Bank, so be sure to come and enjoy the festivities and the 5K with all of your family and friends.

Erie Easter Bunny Hop 5K | Saturday, April 4th, 2026, 8:30 – 11:00 AM | BOLD Church at Coal Creek Park, 3280 Co. Rd. 5, Erie

Boulder Farmers Market, Apr. 4th

This Saturday, one of Boulder’s most fun summer traditions returns. Come to downtown Boulder for the Boulder Farmers Market, an outdoor celebration of Boulder’s best local produce, food, and art. Throughout the summer, the event will feature both unique and returning vendors, as well as live music every week. For unique local products and a fun family experience, check out this year’s opening edition of the Boulder Farmers Market.

Boulder Farmers Market (First Saturday) | Saturday, Apr. 4, 2026 | 13th Street, Downtown Boulder

“My Name is Mimosa” Opening Reception, Apr. 4th

On April 4 from 7 to 9 p.m., East Window Art Gallery in Boulder hosts the opening reception of curator Devaki Murch’s exhibit “My Name is Mimosa.” Murch is a survivor of Operation Babylift, a mass evacuation of infants and children from South Vietnam at the end of the war in 1975. Her art draws on storytelling through oral histories, archives, and participatory elements to immerse viewers in her lived experiences. The exhibit is on display from April 4 to April 25.

“My Name is Mimosa” Opening Reception | Saturday, Apr. 4, 2026, 7 – 9 p.m. | East Window Art Gallery, 4550 Broadway Suite C-3B2, Boulder

The Journey – Live, Apr. 5th

Michael and Jahna are pioneers in visual soundscapes. Fiske Planetarium at CU Boulder highlights the duo’s award-winning full-dome film, The Journey, alongside a sound performance that shapes mindful storytelling with an immersive, original composition. Michael and Jahna focus on transformation, renewal, and the impact of new beginnings when the world grows unpredictable and disquieted.

The Journey – Live | Sunday, Apr. 5, 2026, 4:30 – 7 p.m. | Fiske Planetarium, 2414 Regent Drive, Boulder

Words of Mouth at Fox Theatre, Apr. 9th

Roots rock comes home to the Fox Theatre on April 9, with Boulder’s own Words of Mouth headlining a three-act night of guitar-driven music. The band channels the warm, unhurried spirit of classic ’60s and ’70s rock while keeping one foot firmly planted in the local scene. Fellow Colorado acts Sempar and Squash open the evening—making for a laid-back, homegrown showcase of everything Boulder’s rock scene has been quietly getting right. Doors at 7 p.m., music at 8.

Words of Mouth | Thursday, Apr. 9, 2026, doors at 7 p.m., show at 8 p.m. | Fox Theatre, 1135 13th Street, Boulder

Adulti-Verse: Adult Prom, Apr. 11th

Meow Wolf is giving adults 21 and up the chance to have a prom-night do-over with their favorite people, their fanciest wear, and no drama. Attendees will have the opportunity to make their own corsages and boutonnières, try the April-exclusive Prom Punch cocktail, sing their hearts out with karaoke, and pose for a romantic or playful photo in front of the Heart Wall.

Adulti-Verse: Adult Prom | Saturday, Apr. 11, 2026, 6 – 11 p.m. | Meow Wolf, 1338 1st Street, Denver

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The post Scene Stealers: Week of April 2 appeared first on Yellow Scene Magazine.

Galentines Take on Fox Theatre, Feb. 12th

Boulder’s all-girl indie-rock sensation, The Galentines, takes the stage at Fox Theatre on Thursday, Feb. 12th, 2026, with special guests Squash and Desiderata. Known for their striking harmonies and punk-infused sound, The Galentines celebrate the highs and lows of womanhood through sharp, barrier-breaking lyrics. Doors open at 7:30 PM, and the show starts at 8:00 PM. This all-ages event showcases three of Colorado’s rising indie acts in a night of unforgettable local music. Tickets are available through AXS.

Thursday, Feb. 12th, 2026, doors at 7:30 p.m., show at 8:30 p.m., Fox Theatre, 1135 13th St., Boulder, CO 80302

Bugs and Brews: Romance is Wild, Feb. 13th

The Butterfly Pavilion is celebrating Valentine’s Day on Feb. 13th with drinks (including beer, wine, and non-alcoholic beverages), games, and education on invertebrates and their methods of mingling and romance. This 21+ event is a good opportunity to peacefully explore their exhibits and walk through their free-flying butterflies before the next Adults Only Evening on Mar. 26th.

Thursday, Feb. 13, 2026, 6-8 p.m., The Butterfly Pavilion, 6252 W. 104th Avenue, Westminster, CO 80020

Galentine’s Treat Yo’ Self Market

Come down to 4 Noses Brewing Company to experience the perfect date-free date night with your best friends. Explore a plethora of local artists and crafters, local businesses, and great craft drinks. This no-dates-required event is the perfect way to show yourself some love, have fun in great company, and score some cute finds from local businesses. The market will be open from 3 PM to 8 PM on Feb. 13th, so grab a friend and come on down!

Thursday, Feb. 13, 2026, 3-8 p.m., 4 Noses Brewing Company, 8855 West 116th Circle #4, Broomfield, CO 80021

Lunar New Year Celebration Potluck at the Boulder Library, Feb. 13th

Gong hei fat choy and Happy Lunar New Year! To celebrate the year of the Fire Horse, join Rocky Mountain Equality and Monarch High School’s Asian American Student Association for an evening of feasting, community, and good luck. The celebration will be held this Friday, Feb. 13th, 5-8 p.m. in the Canyon Theater. There will be catered food, lion dancing, and crafts. Guests are also encouraged to bring their own dishes to add to the potluck.

Welcome to all ages and identities.

Register for this FREE celebration here!

Friday, Feb. 13th, 2026, 5-8 p.m., Boulder Public Library, 1000 Canyon Blvd., Boulder, CO, 80302

Mardi Grasentine’s Day with the Biggest Tiny Parade Ever!, Feb. 14th

St. Vrain Cidery in Longmont wanted to celebrate Valentine’s Day with a flair this year, leading them to a whole new holiday: Mardi Grasentine’s Day! On Saturday, Feb. 14th, starting at 2 p.m., join the Cidery for an evening of fun, food, and a BIG (tiny) parade. 

Highlights include:

•  A craft station to make your own mask or crown
• Costumes
• Live brass music
• All of your favorite Mardi Gras delicacies 

Whether you’re marching, crafting, dancing, or just eating your weight in cajun, creole, and cake, let’s make this the biggest tiniest parade Longmont has ever seen!

Saturday, Feb. 14th, 2026, 2 p.m. start, St. Vrain Cidery, 350 Terry St. #130, Longmont, CO 80501

Valentine’s Day 80s Prom, Feb. 14th

The night is all big hair and neon. Dickens Opera House invites you to their prom night with 5280 Band, an 80s party band that combines new wave, rock, and pop. Packed with a photobooth, prizes, and food and drink, the Opera House is celebrating love retro style. Below, The Passenger welcomes people to have dinner before heading up to prom, whether you bring a date, friends, or just ride solo.

Saturday, Feb. 14th, 2026, doors at 7 p.m., start at 8 p.m., Dickens Opera House, 302 Main St., Longmont, CO 80501

Rock For The People presents Dante Must Die with Bella Goth, Feb. 20

On Friday, Feb. 20th, catch Dante Must Die and Bella Goth at the End by Dog House Music studios in Lafayette. The night, presented by Rock for the People, will be filled with sounds inspired by the post-punk and metal eras, perfect for fans of legends like Smashing Pumpkins and Foo Fighters. Rock for the People is a Lafayette-based organization that aims to support the local music scene and continues to push to build a more inclusive local scene. 

Friday, Feb. 20th, 2026, doors at 6:30 p.m., show starts at 9:30 p.m., The End by Dog House Music Studios, 525 Courtney Way, Lafayette, CO 80026

Like journalism like this? Consider becoming a sustaining supporter — and get our print edition delivered to your home each month.

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The post Scene Stealers: Week of February 11 appeared first on Yellow Scene Magazine.

When we thought about featuring recipes from home chefs, our minds immediately went to the incredible cadre of talent on the web; who better to help us set our holiday table than North Metro food bloggers? Check out their websites for even more recipes and holiday goodness.

Brussels Sprouts

by Laura Hobbs, pranaandpie.com

A good-for-you green veggie masked with almonds and cranberries—and, of course, mouthwatering pancetta. Allowing the Brussels sprouts to gently brown in the pan before adding the other ingredients mellows their flavor and gives them a subtle sweetness that’s hard to beat.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 1/2 lb thick sliced pancetta, cubed

• 1/3 C blanched almonds

• 1/3 C dried cranberries

• 1 T balsamic vinegar

olive oil, salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil, and prepare an ice bath in a large bowl. Dump the trimmed Brussels sprouts in the boiling water and cook for about three minutes, until they’re bright green and just beginning to soften. Remove them from the boiling water and immediately place them in the ice bath, allowing them to cool completely. Drain them thoroughly and set them aside.

2. In a large sauté pan, fry the cubed pancetta over medium-low heat until crispy and beginning to brown. Remove the pancetta and drain on a paper towel. Discard all but a tablespoon of the pancetta grease and wipe out the pan.

3. Place the pan back on the stove and combine the reserved tablespoon of pancetta grease with 2 tablespoons of olive oil over medium heat. Add the drained Brussels sprouts and cook, stirring occasionally, until they just begin to brown. Add the almonds, cranberries and pancetta, and cook for 2–3 minutes longer, careful not to overbrown the sprouts. Turn off the heat and add the vinegar, stirring to combine. Season with salt and pepper. Serve immediately.

Butternut Squash with Applesauce and Sausage

by Wendy Petty, hungerandthirstforlife.blogspot.com

This dish makes a great weeknight meal or a perfect holiday side, as all three components of the dish may be prepared up to two days ahead of time.

Ingredients

• 1 large or 2 small butternut squash, approximately 5 lbs

• 8 oz butter

• 3/4 tsp salt

• 1-1/2 lbs tart apples

• 1/4 C sugar

• 1/2 tsp cinnamon

• 1 lb sweet Italian sausage

Instructions

1. Cut the butternut squash in half and scoop out the seeds. Lightly oil the cut halves and place them face-down on a parchment or foil-lined baking sheet. Roast them in a 350-degree oven for an hour or until they are very tender when pierced with a knife.

2. Let the squash cool for 15 minutes, then scoop the roasted flesh from the skin with a spoon and place it into a large mixing bowl. Add the butter and salt. Mash until smooth.

3. While the squash is roasting, prepare the applesauce and sausage meatballs. Peel, core and roughly chop the apples. Place them in a pot with enough water to just barely cover the bottom (this will prevent scorching). Slowly simmer the apples over medium low heat until they release all of their juices and become soft, about 20 minutes. Stir in the sugar and cinnamon.

4. Roll the sausage into small meatballs (this goes faster if you first break the entire mass of meat into equal sized chunks, then go back and roll them all into balls). Cook the meatballs in a heavy-bottomed skillet over medium heat until they are cooked through and browned, about 20 minutes.

5. Lay down a bed of mashed butternut squash, spoon on a generous amount of applesauce, then dot it with sausage meatballs.

Cranberry Salsa

By Toni Dash, boulderlocavore.com

A beautiful, seasonal dish featuring the tartness of cranberries, tamed a bit with some sugar, salt and lime, but with perky heat from the jalapeno pepper and made “salsa-familiar” with the cilantro. It’s great for holiday cocktail parties, keeping a holiday flavor profile afoot but with a different (and less filling) spin.

Ingredients

• 12 oz fresh cranberries

• 1 medium garlic clove, minced

• 1-2 jalapeno chile peppers, cored, seeded and minced

• 4 T cilantro, finely chopped

• 3 scallions, thinly sliced

• Juice of 3 fresh limes (approximately 1/3 C)

• 1/2 cup granulated sugar

• Salt and pepper to taste

Instructions

1. Combine cranberries and 1 quart of water in a sauce pan over medium-high heat. Bring to a boil and boil for one minute. Cranberries will begin to pop. Drain.

2. In a mixing bowl combine the garlic, jalapeno, cilantro, scallions and cranberries. Mix by hand, squeezing some of the berries to a pulp and leaving the rest whole.

3. Add lime juice, sugar and salt and pepper to taste. Serve with colorful tortilla chips or thin slices of peeled jicama.

The post Foodie Recipes appeared first on Yellow Scene Magazine.