Fanny Kerwich, Lone Star Circus’s founder and current creative director, was born with the circus in her blood. An eighth-generation member of a renowned French circus family, she has been performing since age 6, delighting international audiences at Paris’s Lido and Moulin Rouge, Germany’s Circus Roncalli, and San Francisco’s Teatro ZinZanni.
Fanny’s performing experience and artistic vision now guide the nonprofit Lone Star Circus, which is a two-branched operation. Its performance troupe’s grace and athleticism shine during shows such as the upcoming winter spectacle, Cirque Banquisté. The circus’s school hosts classes for youngsters and adults, teaching them how to swing from trapezes, scale silks, and contort their frames so they can more accurately pantomime what Gumby would look like during a high-speed car chase.
As part of a premiere PADI five-star National Geographic instructor-development center, International Scuba’s team trains underwater explorers in a variety of courses that range from snorkeling and skin diving to open-water and rescue diving. The heated, indoor salt-water pool accommodates divers from ages 8 and older, and equipment packages ensure all students are outfitted for their dives. Beyond the student level, divers can also earn their master scuba-diver certification, thus becoming teachers themselves.
Students who master any of these levels can then elect a related specialty allowing them to dive under the ice, discover underwater wrecks, snap photographs of marine life, and help protect coral reefs from predatory plastic bags. Students who have completed their desired level of training but want to venture forth with a group can also participate in a trip diving in locations abroad and in 30 rivers, quarries, and beaches in and around Texas.
Cindy Gibson hears a lot of ecstatic exclamations from first-time jumpers—including gratuitous use of the words "awesome" and "amazing"—but one of the most memorable remarks she ever heard came from a woman celebrating her 81st birthday. After landing, Cindy asked her why she waited so long to try skydiving. The woman replied that her husband never let her. Then she cracked a sly smile and said, "But now he's dead."
Cindy certainly understands the lifelong desire to skydive. "I don't remember a time when I didn’t want to jump out of airplanes," she says. But growing up, she figured you had to be paratrooper to do it. Then as a waitress in college, she overheard some customers talking about going skydiving, and she convinced them to take her along. The more she went, the more ways she found to improve the experience. With this newfound love and knowledge of the skydiving business, she sought out a parcel of land and a passionate team and founded Texas Skydiving Center.
Today, she and her team of instructors lead tandem jumps, static-line jumps, and solo free falls thousands of feet above their picturesque facility. Beyond using equipment and instructional methods that are compliant with the United States Parachute Association's standards, the instructors' claim their chief difference lies in the individual attention they give each client. Groups are kept small so that all are on a first-name basis, and the instructors ask each person what they hope to do in the air. A bunch of flips? Maybe a zen-like float? On the way down, they can even record the jumps with several filming options. An eco-friendly dropzone then awaits skydivers, where chattering guinea fowl snatch up insects, colorful songbirds flit through wildflowers, and a llama and alpaca knit their own wool into a commemorative scarf for each successful skydiver.
Located inside an upscale tennis club, T Bar M Wellness Center is no stranger to athletes' troubles. Under the direction of Dr. Jeff Scarella, the wellness team strives to treat and prevent injuries with chiropractic care, ultrasonic massage, Kinesio tape, and cryotherapy pain-relief chambers used by the likes of the Dallas Cowboys, the Texas Rangers, and mad scientists trying to live forever.
Bowling isn’t just a hobby at 300 New York—it’s a vibrant social experience worthy of luxurious flourishes. That’s why cushioned lounge seats flank each of the 32 mood-lit lanes in the main concourse area. Each of these lanes faces a large screen that flashes music videos and tutorials on how to remove stuck fingers from bowling balls. Up in The Loft, bowlers can lounge and take in views of the concourse while sipping cocktails from the full-service bar. A dedicated wait staff connects them to offerings from the onsite bar and restaurant—an eatery known for serving dishes from executive chef Chad Bowser’s menu. Some of Chad’s creations include two-bite chicken or beef sliders and hand-battered fried calamari that can be paired with anything from beer to specialty martinis.
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