A beacon of global, ecological, and culinary change, Farm to Family provides local farmers and their customers with a simple, more sustainable means of transporting food from source to stomach. Because of the market's communal roots, the staff is able to keep a keen, green thumb on what's seasonally fresh, what's regionally rich, and what's soon to be needed for noshing, carving, and squashing. The seasonal selection currently includes succulent yellow squash and zucchinis ($1.89/lb.), sweet potatoes ($1.69), and most everything else that can be harvested within the region, including unmodified, unexpressive proto-jack-o-lanterns ($1–$15, ranging from mini to giant and fancy pumpkins). To see a complete list of what's sprouting up in the market, feel free to check out the weekly selection online.
As they enter the training circuit at Curves, female guests come face-to-face with the smiles of other women. And just as points on a circle share a common distance from the circle's center, workout participants share the experiences of those nearby by trading stations throughout the 30-minute training session. Thirty seconds is spent on a piece of strength-training equipment built for feminine frames and designed to work two opposing muscle groups with a single movement. Exercisers then move on to a recovery station, where they run, jog, or dance to maintain heart rates and keep platforms in place during momentary losses of gravity.
A mouth-watering display of delectable delights strut their sugary stuff behind the glass encasements at Kilwin's, where fudge is handcrafted from fresh ingredients and infused with an array of tempting flavors. Traditionalists can tantalize tongues with chocolate fudge, and reclusive sweet teeth can emerge from their enamel shells for decadent turtle fudge, loaded with pecans and creamy caramel. Kilwin's charming Williamsburg shop also comes outfitted with a friendly and helpful staff, eager to help customers select the perfect pound of fudge to give to a loved one, party hostess, or magician about to perform his amazing "vanishing chocolate" trick. And because Kilwin's fudge is renowned for not melting, it makes an ideal gift or snack year-round, even during months traditionally spent hiding out in your neighbor's jacuzzi.
Beautifying bodies with a suite of nonsurgical procedures, Skin2O Med Spa's Dr. Helena Guarda and her licensed staff combine rigorous medical training with an eye for aesthetics. The med spa's 15- to 45-minute laser hair-reduction treatments vacate follicles with Cynosure’s Elite Aesthetic Workstation, with two alternate wavelengths that expedite hair hunting and account for all skin types and pigmentations. Over four sessions, clients can develop a sleek bikini line, smooth out underarms, or expel bristle from the upper lip, the hardest area of the body to kiss goodbye. While they await their skin smoothing, visitors lounge on plush sofas amid wood-paneled flooring and blue walls adorned with artwork.
Hampton Roads IcePlex caters to skaters of all experience levels, from tot lessons for 4- and 5-year-olds to its hockey league exclusively for polar bears. Youth and adult hockey leagues pit hockey enthusiasts against other local teams for exhilarating season play. The rink welcomes figure skaters of all backgrounds to lay claim to the ice as well, performing the simplest of two-foot spins to the most complex slam-dunks.
Welton’s Seafood Market stocks patrons’ pantries with fresh seafood, locally grown produce, and gourmet prepared foods such as its signature tomato pie. A pound of swordfish ($17.99/lb) imbues meals with fighting spirit, and a plate of scottish salmon ($16.99/lb) pairs well with a plaid, pleated garnish. Shellfish aficionados can also cook up a dozen littleneck clams ($5.99) or pilfer pearls from a dozen Sewansecott ocean-salt oysters ($10.99). Local farmers, including Pickett’s Harbor Farms in Cape Charles and Cromwell Farm in Pungo, supply seasonal produce such as butter beans, sweet corn, zucchini, and beets to stock Welton’s shelves, and customers can also pluck fresh herbs from the market’s back garden to spice up meals with less hassle than stealing 10-foot-tall chilies from the larders of local giants.