A tall painted portrait, illuminated from above, shows a woman standing barefoot holding a lamb. Follow her glance downwards and sideways, and you'll sight row upon brightly colored row of carefully stacked skeins of yarn from brands such as Blue Sky and Spud & Chloë. Classes teach tender-footed knitters to wield these materials with care, and more advanced offerings cover refined and specialized stitching skills. The shop also carries its own line of all-natural soaps, household cleaners, and moisturizers designed to soften hands toughened by efforts to wrestle needles away from uncooperative porcupines.
Gordon Franks and Pat Worley are more than black belts. They’re ninth-degree black belts who share their chosen martial art with youngsters and adults alike through USA Karate, the school they cofounded. The school - which opened in 1973 and has been operating for more than 40 years - was featured on the local CBS station and teaches self-defense techniques that help students graduate to higher-level belts and translate into increased agility, coordination, and self-confidence.
John Unverzagt has studied the value of hard work and exercise throughout his life, from earning a varsity letter as captain of his high school swim team to coaching local baseball, track, and volleyball teams. Now, he runs Fitness Together to share those same lessons with others through his personal-training programs. John and his fellow trainers coach clients one-on-one or in small groups, combining three different programs to maximize results. The cross-muscular resistance-training philosophy of the Aspire 8 program build strength while encouraging continued results through workout variation. Interval and tempo workouts from the Cardio Together program are also tossed into the mix alongside the Nutrition Together program's meal planning and nutritional education.
Ethnic Foods Co helps its clients appreciate the process of making and eating international cuisine in their own homes. Oojas’ instructors comprise skilled chefs who focus on equipping students with quick, practical solutions to produce an array of global flavors, whether they’re working with seasonal fall veggies or Indian spices. They conduct most classes as a bit of a performance, showing off their skills as they prepare a host of familiar and original dishes. Students join in, too, as instructors teach them to prepare a variety of global dishes. And guests don’t go home hungry, as they can sample tastes of the myriad colorful and flavorful cuisine.
Spices ranging from rosemary to cardamom to shawarma lamb seasoning perfume the air at Ethnic Foods Company, a warehouse shop stocked with ingredients for traditional dishes from around the world. The savvy staffers guide visitors through aisles of cookware, beans and lentils, massage oils, and ready-to-cook gourmet international dinners, such as Indian-style dal masala and Moroccan-style bean tagine. Newbies can learn the basics of cross-cultural cooking in demonstration-based cooking classes, which focus on simple international recipes significantly tastier than Antarctica’s much-maligned ice-based cuisine.
Professional artist and designer Victoria Neyman may be virtuosic in her skills—in 2010, she was selected to participate in Children's Hospitals and Clinics of Minnesota's Arts & Healing and Urban Renewal Project, and 30 of her pieces now line the walls of two hospital campuses—but she firmly believes that everybody has artistic talents. At her school, she coaxes these gifts to the surface by arming her students––kids, teens, and adults––with confidence and technical skills. In small classes, students learn color theory, the properties of various mediums, and the techniques associated with perspective and form. Neyman values creativity as much as she values the technical facet of visual art, so when she teaches children, she is careful to teach methods in a way that won't stifle their spontaneous impulses.