Licensed chiropractor Dr. Nathan Stewart, of the eponymous Stewart Family Chiropractic, realigns corpuses and alleviates ailments including back pain, sleep trouble, and headaches. A 60-minute therapeutic massage kneads rigid muscles into lithe, limber appendage movers as stress beats a hasty retreat and tense tissues relax. During a chiropractic exam, the friendly physician runs a slew of tests to get a feel for which kinds of spine-refurbishing techniques would best get bodies into straighter shape or would help to relieve migraines, sciatica, or sleeping problems. If necessary, x-rays get a sneak peak into the spine's inner workings and assess skeletons for future careers as dancing skeletons.
Named Best Honey in 2008 by the Dallas Observer, Round Rock Honey's 100% natural local wildflower honey is harvested from more than 90 sites by owners Konrad and Elizabeth Bouffard and their crews of trained beekeepers. With precision, they remove the liquid gold from hives by centrifuge, ensuring that pollen, trace minerals, and complex sugars are never compromised during the honey harvest. They then pour the honey through a stainless-steel sieve to remove potential bee legs and wings, wax caps, and miniature tiaras before bottling it and selling it to specialty stores, farmer's market visitors, and online customers.
A similar procedure happens in other parts of the country at Round Rock's beekeeping schools. During classes, Konrad Bouffard and Beekeeping Academy teachers impart their beekeeping knowledge upon suited-up students while they extract honey from a live beehive. Along the way, novices learn about the finer points of raising bees and keeping them healthy, as well as bee handling and lullaby-buzzing.
In 1927, The Southland Ice Company’s icehouses were one of the few refuges from the searing Dallas heat and marauding bands of tumbleweeds. That same year, the company’s employees realized the frigid temperatures could also preserve items such as milk and eggs. Soon, as more items and services such as gasoline were gradually added to the operation, the company expanded to stores called Totem’s. To account for the boom in popularity, the stores were kept open from 7 a.m. to 11 p.m., and to reflect these new hours, the store name was changed to 7-Eleven.
Today, 7-Eleven has nearly 50,000 locations in 16 countries. The stores are now open 24/7 and sell everything from iconic Slurpee and Big Gulp drinks to coffee, hot dogs, baked goods, and signature 7-Select products. The store’s involvement in the community matches its commitment to convenience, with generous charity donations and a pledge to the safe sale of age-restricted products.
When Prisco's Fine Foods opened in 1926, there were no shopping carts rattling down its aisles; the store was housed in the first floor of Tony and Mary Prisco's home, where they won over customers with humor and personal attention while peddling produce. Today, the store has moved into a modern location, but continues to specialize in Italian cuisine and fresh produce. An array of olive oils, herbs, and tomato products is available from both domestic and overseas sources. The store's staff also makes pastas, sauces, and pizzas in-house, providing materials for easily assembled family dinners or at-home Double Dare competitions. Butchers prepare fresh meat that is cut or ground on the premises and never cryogenically preserved. They expertly slice up Aurora Angus beef, Seaboard all natural pork, and Amish chicken, as well as over 30 kinds of housemade sausage, including italian sausage and bratwurst.
With locations throughout the Midwest, Vision Center At Meijer's eye mavens outfit more than 700 frames with lenses carefully crafted in their own laboratory to specifically suit the eyes and face of each patient. Doctors demonstrate their care for patients' eyes by making sure all of them have a precise, up-to-date prescription. The center also works to keep frame prices low to help more patients find pairs of glasses within their price ranges.
The Olive Gallery is more than a boutique store. It is a tasting room set up in the style of a Tuscan kitchen, a place to immerse oneself in flavor and explore the unexpected possibilities of artisan olive oils and vinegars. The room is filled with stainless-steel kegs called fustis, each filled with traditional, first-cold-pressed olive oils from locales such as Italy, California, Greece, or Chile. Some are filled with flavored oils, great for marinating meats or daubing onto pulse points, whereas others carry aged, flavored, or white balsamic vinegars.
The helpful staff members dole out storage tips and recipe advice for making the most of their wares, which include kitchen tools and specialty foods such as gourmet dip-mixes, spices, rubs, stuffed olives, and pastas. They also tout the health benefits of incorporating olive oil into your diet, citing lowered blood pressure, improved glycemic control, and possible anti-aging effects.