The staff at New Image harnesses laser technology, noninvasive peels, and injectable treatments to smooth skin and combat signs of aging from various body parts. Armed with the FDA-approved Zerona cold-laser technology, they work to reduce corporeal circumferences, or using Smoothbeam lasers, they zap away sun spots, acne, and wrinkles. Their new Vaser Shape treatment uses ultrasound to smooth and firm the body by reducing the appearance of cellulite. Other cosmetic technologies, such as microdermabrasions and teeth-whitening LED lights, work to brighten dull or coffee-coated surfaces.
Lisa Keating, who founded Leelee after the birth of her daughter in 1998, glides across the shop's amber hardwood floors, casting an experienced eye over proud mannequins draped in threads by Tracy Reese and Trina Turk. Lisa peruses offerings by brands including Nicole Miller, Hard Tail Forever, and Autumn Cashmere to curate brimming alabaster racks in the boutique. At-home wardrobe assessments and personal-shopping services let professionally selected items leap into ensembles to add class.
Erma “Mama” D’Avolio arrived at Ellis Island in 1935 from Collarmele, Italy, with an armful of children and a headful of recipes that soon gained her notoriety throughout Little Italy. Though an excellent cook who honed her skills over decades in the family restaurant, Erma swore that her delicious dishes had but one secret: the highest quality olive oil she could find. Inspired by her example, her grandson Danny Gagliardo opened D’Avolio Olive Oils & Vinegars to honor her and offer the best varietals from around the world. The store sources its extra-virgin olive oils from California-based Veronica Foods, whose husband-wife duo has spent decades roaming the globe to find the most interesting oils.
Elsewhere in the store, balsamic vinegars come ready to drizzle over desserts, flavored salts offer zesty alternatives to bland white crystals, and ready-to-eat appetizers cut down on party prep better spent hilariously coating the foyer floor in olive oil. While shopping, guests can avail themselves of the helpful staff for suggested pairings to help experimental cooks create the perfect dish.
The cooking school's team of cooking instructors and chefs work diligently to instill a love of cooking in students of all ages. Inside the Kids’ Kitchen, children ages 3 to 6, assisted by their parents and helped along by friendly instructors, prepare healthy, kid-friendly fare. As they work through recipes, the Future Chefs class participants also learn kitchen essentials such as measuring skills, pot and pan protocol, and how to operate small appliances. During adult classes, adult students roll up their sleeves and dive into multipart recipes, from a Provençal-style zucchini and greens torte to sweet-potato casserole. Adult students can choose from hands-on and demonstration-style classes, and the cooking school's chefs and instructors keep household menus fresh by leading new classes every three months. In addition to taking traditional cooking classes, grown-up students can also improve their eating habits with healthy lifestyle classes. Taught by registered dietitians, the classes cover food's impact on current health issues, and prepare students to make the good dietary decisions that will stay with them for the rest of their long, wellness-filled lives.
"Never, never, never give up," is the driving mantra for David Oreck, who flew combat missions with the US Army Air Forces in World War II and returned home to build a business empire from scratch. He set out to design a machine to lighten hotel employees' load, making a lightweight vacuum cleaner as opposed to the traditional bulky, burdensome commercial cleaners. Naturally, the domestic market began clamoring for his high-powered yet easy-to-handle devices, and soon Oreck vacuums could be found in homes throughout the country.
Today, the company continues its tradition of innovation, simplifying household tasks with Steam-Glide mops for hard floors, HEPA-filter upright vacuums, and stain-killing cleaning products. Oreck's commitment to clean sends it headlong into the future, with high-tech air filters that react to their environment with automatic sensory controls, filtering odors, allergens, and curse words.
Though now spread throughout the United States, Crunch gym started in a basement-level aerobics studio in New York City. Despite the humble location, the gym's founders aspired to foster a workout environment that would keep members exercising through entertainment and not shouting from drill-sergeant-like trainers. Their idea was to host fitness classes with offbeat touches, including hip-hop aerobics featuring a live rapper and coed action wrestling.
Twenty years later, Crunch gyms' fitness classes still stray from the beaten path. Body Web with TRX sessions suspend members from a pillar, where they complete gravity-defying maneuvers with help from strong resistance ropes. In Bosu Bootcamp, every exercise is completed on an apparatus that is part balance ball, part core board, and fully endorsed by circus seals nationwide.