Hookahs are designed with hanging out in mind: the slowly-burning patty encourages users to sit and chat for a while as they draw slow breaths. Wicked Mirage's comfortable atmosphere, therefore, is the perfect complement to its ornate water pipes. With weekly poetry readings and frequent game-watching sessions, the lounge's calendar seems to have something for everyone?though many just opt for a simple night with friends or a complicated night with enemies. When it's time to inhale, patrons consult a 70-flavor shisha menu. Its varieties include classic smoke flavors, like jasmine and lemon-mint, as well as more inventive blends, like Wicked Candy's sorbet melon and "Pirate's Cove."
Don and Rick Wood, owners of Cooks Collision, can trace their auto-repair roots back to the 1930s. Their grandfather, Clyde, built cars for Ford Motor Company and later started his own body shop, where he passed his knowledge on to his son, Bob. After working as a body-shop manager for Saltnes Volkswagen, Bob took out a mortgage against his family home and purchased Cooks Auto Body, fulfilling his dream of starting his own shop?just like his dad. Today, Don and Rick carry on the family legacy with more than 30 locations, dozens of employees, and one magical vintage racecar. Their ASE-certified mechanics are factory-certified by Mercedes-Benz, Porsche, Jaguar, and Volvo, and they repair around 30,000 cars each year.
Battlefit Gym?s instructors thumb their noses at the suggestion that fighting has no place in public. They happily subvert this social convention, leading students through safe and noncontact fitness classes inspired by the pugilistic arts. Each boxing, kickboxing, or group MMA class is lead by a professional fighter, who teaches basic skills during the up-tempo, one-hour workouts. Students warm up with plyometrics before strapping on 16-ounce gloves and hitting a heavy bag with combination of kicks, knees, and elbows. Classes may burn between 800 and 1,000 calories per session, improve coordination and stamina, and increase your tolerance for listening to the theme from Rocky IV on repeat.
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Al Courchesne, affectionately known as "Farmer Al," planted his first peach orchard in 1976. In the years that followed, he learned the best ways to grow all sorts of other foods too, including apples, plums, and most anything else that can sprout in Californian soil. Eventually, Al started Frog Hollow Farm, producing steady harvests for more than 20 years as a certified organic farmer with a focus on sustainable practices.
Frog Hollow's success likely lies in Al's fine-tuned growing process. As harvest nears, Al and his staff purposely underwater the trees. They also leave every piece of fruit on the branch until it's completely ripened. The process results in a heavily concentrated flavor, which has garnered much attention from national publications, including the New York Times, Better Homes and Gardens, O Magazine, and Cooking Light Magazine.
Farmer Al keeps all 133 acres of his farm in constant operation. Therefore, the farm is generally closed off to the public except for occasional special events. Locals, however, have plenty of opportunities to taste the seasonal harvests without secretly stowing away inside incoming shipments of fertilizer. They can buy the fruit at Frog Hollow Farm Market inside of the Ferry Building or get it shipped directly to their home via the farm’s delivery program. Otherwise, they can head to the farm kitchen, where chef Becky Courchesne uses it in turnovers, cookies, and other goods. The farm also sends blemished, but useable produce to their Community Supported Agriculture Program.