Certified regular and guest instructors at Bikram Yoga Greater Portland's three studios guide groups through yoga poses and breathing exercises inside rooms heated to a temperature of 105 degrees or higher. Flow through up to 26 postures of varying difficulty in each 90-minute session, taking slow breaths through the nose and focusing on stillness so as not to disturb temperamental motion sensors. By encouraging perspiration, the practice of Bikram yoga may help to facilitate weight loss, lower high blood pressure and stress, and reduce pain from physical injuries.
Bikram Yoga Greater Portland threw open the doors of their newest location, in Tigard, in May 2013; the spacious studio floods with natural light from a wall of floor-to-ceiling windows on one side of the space. The sleek confines of the Beaverton location are home to a 4,000-square-foot studio and a lobby decorated with custom-built benches. The Portland studio's 2,500-square-foot space is guarded by a lobby decorated with subtle colors and natural light from large windows. All locations are equipped with showers for men and women, each stocked with robes to keep post-workout skin from huddling up under the hair upon encountering cooler temps.
Staffed entirely by DMV–certified instructors, Oregon Driver Education Center has been filling potholes in the knowledge of novice and experienced drivers since 1987. The center's masters of the open road send teens and adults on the path to earning their driver's licenses and maintaining clean driving records with comprehensive DMV drive test prep courses and defense driving classes. With an intimate understanding of the unique challenges facing Oregonian motorists, ODEC also offers an Xtreme Driver Control course that focuses on navigating vehicles through rain, ice, and throngs of rabid snowmen. Additionally, the center's specialty courses teach precautionary practices to medically at-risk drivers.
As part of its mission to trumpet the joys of natural living and community-fueled sustainability, Common Circle Education conducts a Sustainability in Motion tour, teaming bicyclists up with a like-minded biker gang of 20–40 riders for a scenic week of riding, eating, camping, and learning. Each tour begins with a guide leading the group through bike safety and mechanical fundamentals before escorting them out onto scenic, low-traffic farm roads. Pedal pushers spend the week eating healthy, organic vegan fare, visiting organic farms, and biking anywhere from two to six hours (20–60 miles) every other day. During nonbiking days, the group absorbs the productive philosophies of permaculture, sustainability, and regenerative design via hands-on activities—providing a productive respite from mind-numbing TV shows such as News, Sport, and Louder News.
Each of the guitar coaches at American Guitar Academy are certified in the school’s signature teaching method. Developed over 25 years, this house-honed instruction technique incorporates scientific research to help fingers learn to shred frets up to eight times faster than alternative methods. During private half-hour lessons, instructors guide budding rock stars aged 4 years and up through the basics of strumming chords and seamlessly stitching together riffs. These comprehensive lessons on classical, electric, or acoustic guitars are offered once a week with a live instructor or online and guarantee that students will be playing their favorite music within six months of training. Students may begin lessons without owning a guitar, but are encouraged to gain access to one quickly for mastering scales and the ability to solo with their teeth.
Opening Covington Cellars was a natural step for David and Cindy Lawson—he loved home winemaking, she loved pushing the boundaries of her home kitchen. Eventually, they decided to turn their hobbies into something larger. David enrolled at UC Davis to study enology (the study of seminal winemaker Brian Eno) while Cindy expanded her knowledge of cooking and wine at culinary schools around the country. Today, the two oversee a diverse line of wines and a locally sourced, seasonal menu to match. They also share their enthusiasm with visitors during winemaking events, tours, dinners, and bottle-smashing parties.
The chefs at Masala rain Indian and Nepali seasonings down upon succulent meats slow-cooked inside a tandoor clay oven and simmered veggies flooded with sauce. Divided into two, Masala’s menu features Indian favorites such as curries, skewered lamb cubes, and 13 types of Indian bread, including hand-stretched garlic naan, as well as Nepali dishes such as mo-mo cha steamed dumplings filled with veggies or chicken. Within the eatery’s yellow-hued walls, a full bar cohabitates with a daily lunch buffet, which arranges tasty eats in a row, like a police lineup of the California Raisins.