To call The Body Shop a mere skin and body care store is to miss half of what makes it special. Late founder Dame Anita Roddick was a pioneer for ethical business practices; upon opening her first store in Brighton, England, in 1976, she developed company values such as "Defend Human Rights" and "Protect The Planet." She somehow balanced principles and profit, partnering in global campaigns with UNICEF, Greenpeace, Amnesty International, and the United Nations, all while ultimately expanding her brand into 2,500 locations in over 60 international markets. After her death in 2007, then-British Prime Minister Gordon Brown said, ?She campaigned for green issues for many years before it became fashionable to do so and inspired millions to the cause by bringing sustainable products to a mass market. . . . She was an inspiration.?
Indeed, the Body Shop exhibits an eco-friendliness and social consciousness that's hard to come by in a company of its size. Its products have been fair-trade since 1987, and its Against Animal Testing movement led to an EU-wide ban of animal testing of cosmetics. The products are made from ingredients harvested from around the world: shea butter from Ghana goes into body scrubs and butters, and Indian artisans craft wooden massagers and tote bags that are screenprinted by hand. But all that isn't to say the company's production practices overshadow its final products. Skincare treatments such as the brand?s iconic body butters, facial products, and gift collections often appear in Allure, Marie Claire, Lucky, Seventeen and other national publications.
Whale watching was a relatively new concept when John Fish's grandfather started giving tours. "We kind of originated it," Mr. Fish says. "Thirty years ago we were the only ones doing whale watching." As the company became more successful over the years, additional captains were brought on to cover the demand. Today, these crews continue to ferry groups into the habitats of several whale species, including humpback whales and sperm whales. Though the whales seen along Cap'n Fish's Whale Watch's journeys still breach and refuse to sign autographs, other things have changed over the years. Below deck, the current fleet's engines work to reduce emissions and provide a fume-free experience. Above deck, 360-degree viewing decks and modern technology help bring whales into sight. Onboard computers display large maps of where the aquatic mammals are known to swim, and GPS systems reroute boats around mermen constructing new reefs. In addition to illuminating the behavior of whales for passengers, the crew's wildlife experts point passengers toward other animals they spot along the way, such as white-sided dolphins and harbor seals. Though some variables are beyond their control, the crew members almost always spot whales and boasted a 98% success rate in 2009.
The once-private Boothbay Country Club now welcomes the general public to send shots sailing through invigorating ocean breezes that sweep through its verdant acreage. Hilltop vistas, stately pines, and foliage that emblazons the autumnal landscape in bursts of color make playing the course a distinctly Maine experience, marked by the nautical titles of each hole and carts with caddie stowaways. Golfers of all skill levels can play the course from one of the four sets of tees, with the course extending to 6,356 yards from the farthest Gold tees. The par 4 eighth hole—known as Widow's Walk and also the hardest-rated hole—presents beautiful vistas and difficult hazards, with two creeks meandering across the fairway and multiple sand traps guarding the peanut-shaped green. In closing their round on the 18th hole, titled Fiddler’s Green, players have a final shot at birdie, requiring them to avoid the rocky creek that cuts between the split fairway and hit an uphill shot into a green that sells part of its fringe to shag-carpet purists. Course at a Glance: * Par 71 * Four sets of tees * 6,356 yards from the back tees
Clinking glasses, chitchat, and the aromas of local fare from Freeport's finest chefs fill the air at the Hilton Garden Inn, which hosts the 2013 Flavors of Freeport presented by FreeportUSA. In the hotel's outdoor courtyard, thirsty guests can visit the Freeport Ice Bar, which offers hot coffee, samples of barbecue, and glowing beverages near toasty fires and glistening ice sculptures. A martini luge sends elixirs across icy planes and into waiting glasses while a soundtrack of tunes emanates straight from an onsite DJ.
Inside, some of Freeport's top epicureans showcase their palate-pleasing dishes during the Chef's Signature Series. A collection of wine, beer, and spirits gathered from Maine's purveyors slakes thirsts as guests sample an assortment of culinary offerings. Guests can cast votes for their favorite flavor entry and table display. Door-prizes raffles are also available. Event attendees also can place silent bids on pieces from the Freeport Art & Music Festival to benefit the Freeport Food Pantry. Both events only host those aged 21 or older.
As the tanning bed's lid closes, a cool breeze starts to blow, a gentle mist cools your skin, and the scents of aromatherapy transform a 12-minute tanning session into a miniature vacation. This S-Class bed is just one of the approximately 10 tanning options that fill City Sun Tanning. Staffers help clients select the right bed, leading them down hallways to an iBed sunbed?which features rotating facial lights?or a X-2 High Pressure bronzing stand-up, which can bronze pallid skin in ten minutes. Alternatively, visitors step onto the AutoBronzer's open-air platform, which evenly sprays UV-free tanning solution. In June of 2009, this sunless system caught the eye of New York Magazine, which lauded City Sun Tanning for having one of the "top five spray tans." The tanning salon has also garnered accolades from Citysearchers, who for several years, named it "Best of Citysearch".
You might say that No. 10 Water screams old New England, but the phrase doesn't quite fit the restaurant's understated elegance. Tucked into Brunswick’s Federal-style Captain Daniel Stone Inn—built in 1819—the restaurant draws its upscale menu mostly from Maine's surrounding agricultural landscape. The state abounds with artisanal cheesemakers, organic beef farms, microbreweries, and lobster fisheries. Naturally, the culinary team revels in the chance to incorporate the fruits of these labors into their menu offerings, which change regularly according to what's in season.
The restaurant’s fireplace waves away chills in the winter months, and an enclosed brick porch soaks up the sunshine all summer. A tavern area relaxes the mood and invites guests to pull up a seat to a menu of tavern fare, a glass of wine, and a game broadcast on three HD TVs.