"You have a dying cell phone in your hand right now as you read this." That line from the Battery on the Go website gets straight to the point of the issue all cell phone owners deal with at one time or another. The company's staff of admitted gadget lovers doesn't ever want their clients to be in a position where they can't navigate an adventure, capture a moment, or contact a friend because their smartphone died. As such, their signature product, the PowerBar, is a portable battery charger that can power an iPhone 5 from one to eleven times on a single charge, depending on the model. The lightweight, aluminum design can also charge tablets and its USB capabilities allow it to be charged by computers or USB-compatible wall plugs.
Led by hairstylist and fashion designer Takayah Norris, the staff at Royalty Hair Palace Salon & Boutique aims to live up to their name, treating all of their clients like queens. They achieve this by approaching beauty from multiple angles: they sculpt stunning hairstyles, professionally apply make-up, summon fresh layers of skin with facials, and stock the racks of their boutique with custom-made clothes and accessories. Therapists also perform deep-tissue, Swedish, sports, shiatsu, and reflexology massages to soothe away any lingering stress spawned from choosing a hair color that best compliments your favorite pair of Groucho glasses.
At The Butcher Shoppe, handcrafting sausage and sculpting fresh cuts of meat is a family legacy. Owner Kevin Green and his son Jordan will tell you that serving as a local expert on meat is not just a job; it's a way of life. When the father-son team welcomed Troy Moon of the Pensacola News Journal into their store, Jordan showed off his extensive beef knowledge, knife skills, and the tattoo on his arm, which depicts a snarling steak holding a butcher's knife in each hand. When asked how long he planned to work for his dad, the ambitious and dedicated youth replied, "Hopefully until he either gives up this one to me, or we open another one." Given their talent and close connection with their customers, that may not be a bad idea.
In addition to prime, certified Angus and choice beef, the duo showcases specialty items such as bison and alligator, providing a “how-to” cooking guide with each cut in order to ensure the best flavor. They also turn their patrons' wild game into sausage—adding hot Cajun spices, maple, or sage for an extra kick—and handpick marinades and barbecue sauces that are ideal for slathering on grilled meats or making slip ‘n’ slide journeys more flavorful.
The chefs at Bella Luna Pizzeria like to get creative in the kitchen, dreaming up unusual names for their pies—such as Mona Lisa and The Vatican—and tossing their thin New York–style crusts with unique toppings such as barbecue pork and andouille sausage. They even extend their culinary expertise toward vegan pizzas, topping them with dairy-free cheese and fresh vegetables. When they’re not perfecting their pies, the chefs keep busy slicing up meats for crunchy hero sandwiches and whipping up meatballs for spaghetti dinners. As the chefs bustle around the kitchen, customers await their meals in the bright dining room over pitchers of draft beers and bottles of sparkling champagne.
Using the experiences gained during years as a professional racecar driver and builder, Competition 101 Racing School founder Stuart Lycett trains the next generation of podium finishers during one-on-one racing lessons. Whether behind the wheel of stock cars, Trans Am T2 sports cars, sprint cars, or open-wheel cars, pupils soak in on-track experience on dirt tracks, short ovals, speedways, or road circuits while radios and on-board video cameras record every turn for scrutiny during future feedback sessions.
In addition to their introductory class, instructors also offer one-, two-, and three-day school programs. After the three-day program, studious speedsters may complete their training by competing in a sanctioned race event in front of paying spectators and a real checkered flag. Stuart and his crew also welcome interns willing to work for six months in exchange for a free three-day racing school program.