Cindy Ross was an unlikely person to found a scuba-diving school. Told by a commercial diving instructor at 19 that she was too small to scuba, Ross didn?t begin to explore the sport until she was in her 30s. Earning certification was a trial, and she spent her first four dives lugging 80-pound gear in the snow up and down a massive hill?and, adding insult to injury, the men?s equipment didn?t even fit properly. But the fifth dive changed everything. Held in Puget Sound, Ross felt a calling to the location's green waters and white anemones, and since then, the aquanaut has frolicked with such neighbors as a 1,200-pound sea lion, hundreds of Canadian seals, and a giant Pacific octopus.
At Scuba Shoppe, Ross and her team of instructors immerse guests of all ages in the sport of scuba. Try Scuba classes held in the center's 84-degree pool familiarize students with their equipment before they plunge into the water to practice. Alternatively, an open-water certification program from Scuba Schools International expounds on these pool sessions with shore dives in the rolling waters of Puget Sound, which let students hone their skills in a more realistic environment or find a dolphin pod to adopt them. As part of this training, they also have the chance to explore the briny depths aboard underwater scooters. For the more advanced,, Scuba Shoppe provides training for specialty certifications, including rescue diving, night diving, and underwater digital photography. An onsite dive shop outfits customers with all the necessary dive gear and accessories.
John Edwards founded The Well Fed Dog several years ago after falling in love with a raggedy lab mix named Sasha. When John and his wife adopted Sasha, she was 6 months old, underweight, underfed, and riddled with fleabites, but the family was determined to nurse the small pup back to health. During the process, John discovered Sasha had a chicken allergy, and so he had to carefully read the labels on the dog food they were buying her. What he discovered disgusted him—many foods were composed of animal byproducts, synthetic vitamins, and other ingredients unfit to feed a cherished member of the family, no matter their species. And so John began to craft his own recipes for dog food, using careful research and advice from veterinarians, fellow pet owners, and even professional chefs.
Featured in the Boston Globe and national Natural Dog magazine, The Well Fed Dog and its recipes include real meats, such as lamb, salmon, and beef, and vegetables including sweet potatoes, carrots, pumpkin, and celery, and the products can now be found in many stores. All of the handpicked ingredients are also human grade, perishable, and packed with vitamins, minerals, fiber, and omega-3 fatty acids. The food is slow-cooked then frozen before being divided into small batches to help with quality control and is packed into cooler bags for safe keeping. To keep pets happy between meals, The Well Fed Dog also sells special treats that dogs love, such as deer and moose antlers, smoked-beef marrowbones, and pictures of cats wearing humiliating hats.
According to Denise Taylor of the Boston Globe, the "scrupulously vegan" Peace o' Pie eatery is run by vegan foodies who "refuse to skimp on taste," adding that Daiya’s "tapioca-based mozzarella lives up to all the hype. It really does stretch, brown, and satisfy in a way close to real cheese." The pizza's dairy-free cheese—along with other fresh ingredients and totally vegan ingredients—have garnered rave reviews from diners and critics alike. The intimate gourmet bistro was the first runner-up in PETA's national Best Vegan Pizza awards, and the Phoenix bestowed it with the Best Restaurant, Veggie award in 2011, predicting that "even carnivores will be impressed." Peace o' Pie has also earned six awards on CityVoter, including being named the Best Vegan restaurant in 2010 and 2011 and a top finalist in the Best Pizza-Slice and Best Pizza-Upscale categories in 2011.
In addition to using ethically minded ingredients on the menu, the vegan owners avoid honey and refined sugars, and opted to use eco-friendly materials during the building's remodel. They chose a sustainably produced bamboo counter front, a countertop of 100% recycled office paper, and ceiling tiles with 65% recycled content. The team also uses compostable, biodegradable packaging and supplies and illuminates the space with energy-saving light bulbs wherever possible.
With a stay at Courtyard by Marriott Boston Brookline in Brookline, you'll be minutes from Coolidge Corner Theatre and close to Fenway Park. This hotel is close to Hynes Convention Center and Harvard Square.
Stay in one of 187 guestrooms featuring flat-screen televisions. Your pillowtop bed comes with cotton sheets. Complimentary wired and wireless Internet access keeps you connected, and cable programming provides entertainment. Bathrooms have complimentary toiletries and hair dryers.
Rec, Spa, Premium Amenities
Take advantage of recreational opportunities offered, including an indoor pool, a spa tub, and a fitness facility. Additional features include complimentary wireless Internet access, concierge services, and a fireplace in the lobby.
Enjoy a satisfying meal at a restaurant serving guests of Courtyard by Marriott Boston Brookline. Buffet breakfasts are available for a fee.
Business, Other Amenities
Featured amenities include a business center, complimentary newspapers in the lobby, and dry cleaning/laundry services. Planning an event in Brookline? This hotel has 1050 square feet (98 square meters) of space consisting of conference/meeting rooms and small meeting rooms. Parking (subject to charges) is available onsite.
The instructors at The Body Center don't view Pilates as a simple exercise trend?instead, they conduct classes as interactive seminars on human anatomy. They teach clients how to train certain muscle groups by identifying and coaxing them through specific movement patterns designed to increase strength and flexibility at the same time. Ultimately, they try to instill in their students an enhanced sense of bodily awareness, one that informs walks down the street just as much as it does stretches on the mat.
Because physiques differ depending on build, lifestyle, and how often they were pinched as babies, The Body Center's curriculum is appropriately broad. Class themes range from Reformer and mat Pilates to SCALES and BOSU Core fitness. Beginners derive comfort from the company of other trainees, while intermediate and advanced classes pursue communal challenges. Specialized lessons can focus on specific body parts, sports performance, or the use of props, and modifications throughout every course cater to individual fitness levels.
The staff keeps classes small in the interest of personalization. Mat classes accept up to 10 students, and Reformer classes won't admit more than 6. Private and duet sessions allow for even more focused attention, as instructors won't be distracted by the loud popping of several emerging six-packs.
Cape Cod Fish Share strives to minimize the fathoms between seafood lovers and the ocean, delivering fresh, line-caught seafood from boats to homes as quickly as possible. The group, which considers itself a community-supported fishery, gets its fish from local fishermen who embrace sustainable practices?including ones based out of Chatham, Provincetown, Hyannis, Martha?s Vineyard, New Bedford, Falmouth, Sandwich, Nantucket, and Fairhaven.
These shares supply customers with at least two different species of fish per week, usually some common fish as well as, for the sake of variety, some unusual and seasonal species. Deliveries might include Atlantic cod, grey sole, lobster, monkfish, sea scallops, ancient 50-foot kraken, or yellowfin tuna?but the contents ultimately depend upon what can be purchased directly off the boats on the day in question.
After workers fillet the seafood directly on the pier, they meticulously clean and pack it so that, upon reaching customers' homes, it can immediately hit the frying pan or the freezer. To help with keeping things fresh, Cape Cod Fish Share's recipe blog provides numerous ideas on how to prepare the fish.