For many people, multitasking means something similar to handling phone calls and typing at the same time. Boston Flight Simulator Academy teaches aviation’s version of multitasking—the kind that helps would-be captains see their way through a midair fog bank without running out of fuel. The academy houses both airplane and helicopter simulators, each one with four high-resolution screens that mimic the view of a pilot on the job. During simulations, Federal Aviation Administration–certified pilots and instructors accompany vistors in these simulators—typically, people with little to no aviation experience—and guide them through each immersive lesson.
Students begin with a course on the basics: flying level, turning, and climbing in altitude. After that, they can schedule classes based on specific missions, including takeoffs and landings at the airport or navigating a New Hampshire mountain range. Weather-based classes tackle scenarios from low visibility to thunderstorms, and Instrument Flying demonstrates how to safely enter and exit a cloud without popping it and causing it to spring a leak. Boston Flight Simulator Academy's simulators can help all pilots and students, regardless of experience level. Users can use both old-style steam gauge and modern glass cockpits for training, logging time, practicing flights, or meeting FAA requirements.
The Histrionic Academy follows the enduring footprints of America's first steps, bringing to life the iconic men, women, and events that helped forge the United States into existence during the Revolutionary era. Throughout the extended, 90-minute Tour the Freedom Trail walking tour, groups weave across the first 1.2 miles of Boston's Freedom Trail behind the proverbial torches held by guides dressed in colonial garb. Up to 16 of the city's historical landmarks along the tour's route act as links to the past, enabling tour takers to see the actual locations where Paul Revere famously hung out and memorized the horse alphabet.
In addition to Freedom Trail adventures, The Histrionic Academy also swings open its vault of knowledge during school field trips and a variety of other tours. The Plymouth Night tour raises hairs by shuffling visitors through haunted locales beneath the eerie glow of the moon while hunting for ghosts and ghouls in their paranormal hangouts, learning about the dark shadows cast by the city on a hill and the proper safety gear needed for attempting to climb to the moral high ground. The Salem's 1692 tour relives the hysteria of witch hunts by sailing through city streets atop gas-powered brooms.
Dan Doke discovered his passion for photography as a teenager, eventually turning his beloved hobby into a career after purchasing his first studio in his 20s. After building a thriving business with portrait and senior-photo portfolios, Doke moved his studio closer to his family and began to focus on wedding photography full time. Today, the seasoned shutterbug dangerously overloads his mantelpiece with a wealth of awards and honors, ranging from a membership in the Society of XXV to his status as a Photographic Craftsman from the Professional Photographers of America. Doke’s polished black-and-white and color prints have graced the covers of more than 30 magazines, including Gala, La Bella Bride, and Studio Photography, and his expertise won him a spot in 2005 as a photographer at an inaugural ball for President George W. Bush, where he was responsible for capturing candid portraits of heads of state, governors, lawmakers, and dignitaries. Along with the team of photographers he has personally trained, Dan produces high-contrast, post portraits of families and pets that range from traditional outdoor and studio shots to high-concept editorials.
Organic Garden Cafe's vegetarian, organic dishes have earned the eatery nods in Edible Boston, Boston Magazine's "Best of Boston" in 2009 and 2013, and Northshore Magazine's Best of Northshore Awards every year from 2009 to 2013. As owner Robert Reid told Edible Boston, the menu consists largely of gourmet raw foods, but has evolved to include "transitional items" such as hot soups, which widen the eatery's appeal. Pizzas on buckwheat, carrot, or flax crusts and nut butter 'squash' ravioli are heated under a food lamp, so that the food remains 80 to 90 percent raw, yet "tastes like it just came out of the oven." He's also added more seasonal and local items, working with nearby farms for greens and root veggies.
The caf?'s staff also whip up smoothies at its juice bar, such as the Yoda's Jedi smoothie with strawberries, bananas, dates, and spirulina. Customers can also add a boost to their drinks with smoothie enhancers such as flax oil, maca root, bee pollen, and poltergeist sweat.
“It’s the challenging fits—either spectacles or contact lenses—that drive me," writes optician John Parrelli on his website. Since opening his first shop in 1978, these challenges have included cataract sufferers who were left without binocular vision following surgery. Parrelli and his team of lens specialists experimented with different materials, designs, and indices of refraction until they could fabricate a lens thin and strong enough to restore these patients’ sight.
Today, Parrelli Optical has grown to six locations, where optometrists inspect patients' vision with a comprehensive, 15-point eye-health assessment and complete visual analysis. Through digital corneal photography, they're able to diagnose corneal disease and increase the precision and comfort of prescriptions. The locations also host a wide selection of designer frames, ideal for experimenting with different styles, such as wearing 20 frames at once.
Named a Hidden Jewel by Phantom Gourmet, The Farm Bar & Grille's rustic wood furniture and floors and exposed brick walls inform the eatery's comforting vibe. To craft a menu of comforting southern-style fare, the kitchen team doesn't skimp by pulling ingredients from the freezer. Instead, they put together entrees from all-fresh components, including some of the vegetables they grow themselves in the on-site garden and the 90-acre cornfield they fit in their endless broom closet. As baby-back ribs bask in the smoke from a hardwood fire, the kitchen crew bastes them every half hour, in between searing burgers made from fresh angus chuck. Starters such as fresh beer-battered jalapeno poppers are made to order. The staff also pours a large selection of draft beers and specialty cocktails.