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A spooky Halloween program in Denver takes visitors back in time to experience death and mourning in the Old West. 鈥淰ictorian Death Experiences鈥� looks at the traditional - and essential - role women have played when a loved one dies. We talk with the program鈥檚 curator on In The NoCo.

It鈥檚 Halloween 鈥� the perfect time to try and explain the unexplainable. University of Colorado Boulder鈥檚 Heather Kelley studies haunted theaters and ghostly happenings. In The NoCo sat down with her for a haunted All Hallow鈥檚 Eve episode.

On today鈥檚 episode of Colorado Edition, we learn about a new research center out of Colorado State University that will study the benefits of cannabinoids. We also hear how a collaborative in Northern Colorado is weaving spooky stories into an upcoming event series. Plus we speak with legendary ski map artist James Niehues as he retires from painting trails and passes his torch forward.

Officials say small groups, social distancing and masks will be key to avoiding COVID-19 outbreaks over the holiday.

It鈥檚 Saturday night, and I鈥檓 in Asylum 49鈥檚 basement. It鈥檚 actually an old hospital. Heavy metal is blasting from a loudspeaker. The basement鈥檚 pitch...

Coloradans out trick-or-treating for Halloween are sure to see all sorts of decorated jack-o'-lanterns. But people with food allergies may be hoping some鈥�

Michael Myers is back and, so is Laurie Strode. Jamie Lee Curtis was 19 when she starred in the original Halloween. This sequel ignores the others to focus on what has happened to Laurie since 1978.

The original Halloween score is one of the most enduring horror scores ever written. John Carpenter, who directed that movie and wrote its score, has now written the score for the film's 2018 sequel.

Costume shop owners think about stocking their shelves like investors think about putting together stock portfolios. They need a diverse mix of classic costume favorites and risky hot new things.

Two entrepreneurs have developed new tricks to make food that's literally illuminating, using ingredients that are as natural and unprocessed as possible. It's just basic food chemistry, folks.