Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
Dedicated to spreading nautical know-how, Aventura Sailing Association has been supplying aspiring seafarers with sailing instruction, boat rentals, and knowledgeable skippers since 1976. Captain Mark Howe helms the association's sailing school, which instills students with safety guidelines and sailing theory in a classroom setting before taking to the waves for hands-on experience with navigation and popular pirate songs. Instead of suffering the expenses of boat ownership, Aventura Sailing Association members are free to rent vessels from the association's stable of well-maintained 30- to 43-foot sailboats, paying only for the time spent atop the waves. Membership ($59 for each additional month) also grants discounted pricing on sailing school, access to various sailing events, and the opportunity to shadow more experienced sailors and glean subtle tricks of the trade.
It's not a rarity to hear "I feel like a kid in a candy store!" at Powell's Sweet Shoppe, an old-fashioned, nostalgic re-creation of candy stores, that's goal is to take customers for a walk down memory lane. Adults of all ages revert to a child-like state when presented with jars, shelves, and boxes of the candy of their childhood, including early 1900s classics such as Charleston Chews to later favorites such as mallo cups and candy necklaces. But just because the staff stocks nostalgic candies, it doesn't mean they ignore 21st-century concerns. They keep handy comprehensive lists of which candies are free from allergens and unwanted products. These lists include options free of high-fructose corn syrup, animal products, or gluten, which can help guests treat themselves without fear of dietary restrictions or accidentally starting a five-day candy bender.
Ice cream with a side of science. That's the specialty at Sub Zero Ice Cream and Yogurt, where the treat-makers use -321-degree nitrogen to instantly freeze liquid into frosty scoops of ice cream or misshapen snowmen.
Each Sub Zero location specializes in completely customizable treats. Guests start by picking their premium and low fat ice cream base, custard, yogurt, non-dairy, or vegan?and then move onto flavors. Visitors choose from multiple flavors to blend together like hazelnut, Irish cream, and coffee, though specialty flavors rotate in each month as well, with mix-ins such as fresh fruit, nuts, and candy. Finally, Sub Zero makes your treat as soft or hard you please, thanks to its hand-freezing method using liquid nitrogen.
Helmed by Susan Vollmer, the culinary shop equips patrons with the goods and know-how with which to assemble delicious meals. Guests can peruse the cozy shop's selection of cookware, kitchen gadgets, and kitchen décor, picking out funky Venus flytrap–shaped tongs or kitchen mops that double as sous chefs. To learn how to put their new tools to work, gourmet cooking classes teach students to whip up meals such as Iranian mushroom patties in whole-wheat pitas or five-course brunch feasts. The classes run in 50-minute, 60-minute, or two-hour spurts, and are taught by local teachers, chefs, and cookbook authors.
Every morning, thousands of Californians wake up with a little help from Donut Star. While menu items vary slightly between locations, Star guests typically stock up on the shop's eponymous, glazed treats (available in raised yeast and cake varieties), along with bear claws, croissants, and maple bacon bars. Meanwhile, after dinner, many spots clasp big dollops of ice cream between two donut halves, creating a treat called the I Scream! Donut. Still, some fans favor the eateries' more savory items, which include bagels with lox or eggs, croissants with tuna salad, and chicken panini sandwiches.