CrossFit Julia’s husband-and-wife team takes a personal approach to fitness. Rather than set their clients loose in a jungle of workout machinery, they structure their daily CrossFit workouts around functional strength and cardio exercises in a supportive group setting. The classes themselves constantly vary; one day’s deadlifts and pushups are another day’s sprints and burpees. Success is determined not by any uniform standard, but by each student’s ability to meet or exceed his or her own fitness expectations. Just as CrossFit differs from normal workouts, CrossFit Julia’s facility differs from a normal gym. Ropes hang from the ceiling, and the rows of cardio machines found in typical gyms have been replaced with heavy tires lifted from cars illegally parked outside.
An active Denver photographer since 1985, Bart Levy imparts hard-won wisdom to aspiring photographers in upbeat, three- or four-hour workshops. In these workshops, the seasoned shutterbug demystifies DSLR cameras, teaching pupils how to harness ISO speeds, manual settings, and flash settings to produce crisp, memorable images of lens caps. Students also learn how to compose visually striking snapshots and Levy will also demonstrate the differences in digital file formats, so acolytes can upload and share pictures without setting their web browsers on fire.
In 2001, with a puff of smoke and a trumpet fanfare, Xtreme Altitude Gymnastics was born. In the years since, the kid-focused gym has amassed a team of more than 60 coaches and administrative staff, all of whom spend their days nurturing children's fitness as well as their imaginations. This care stretches across two fitness centers, where it takes the form of recreational gymnastics programs, day camps, and drop-in playtime sessions for infants through adolescents.
The 19,000 square-foot Xtreme Altitude Gymnastics challenges kids to shoot for the ceiling with amenities such as a full-size high school cheer floor, eight beams, bounce castles, a 40-foot tumble track, and an in-ground foam training pit. The 9,500 square-foot recently-updated Flatirons Gymnastics facility, boasts many of the same amenities, including a new foam pit, as well as uneven bars, five spring floor tumbling strips, and rope swings. In addition, both gyms contain viewing areas for parents, and sound systems that play upbeat music and keep nostalgic storks from nesting in the rafters.
With a menu comprised only of two sections—'before tacos' and 'tacos'—T/aco's chef Matt Collier understands the power of the white-glove approach. In a recent interview, he divulged to Thrillist that each tortilla, like everything else on the restaurant's menu, is handmade. Harnessing a diverse culinary palette of fresh herbs and ingredients to craft bold flavors, Chef Matt and his team top their braised pork belly, Ahi tuna, and veggie tacos with such gourmet fixings as poblano crema, queso cotija, and chayote-squash salsa. To add a touch of diversity to their taco-heavy menu, they whip up fresh ceviches and guacamole with housemade chips. T/aco's bartenders have also honed an all-important craft. They mix smoky and fruity margaritas with 25 reposado, anejo, and blanco tequilas—one for each year an American must live before she can eat tacos in the US House of Representatives.
By 7 a.m. each day, the kitchen staff at Coal Creek Meals on Wheels is already hard at work preparing the day's meals. Along with the typical daily meal based on protein, vegetables, and starch, plus bread, fruit, and a freshly baked dessert, the crew also makes several dozen specialized meals each day to accommodate special dietary needs and restrictions. Volunteers chip in around 9 a.m. to bag and package the food, and when the volunteer drivers arrive at 11 a.m., the food is ready for delivery. But the volunteer drivers do more than just deliver hot meals to the organization's homebound elderly, disabled, or ill clients—they also serve as friendly visitors, providing wellness check-ins in addition to hot, nutritious meals. Coal Creek Meals on Wheels has seen a 16% increase in clients since 2010, and its volunteers delivered more than 16,000 meals in 2012.
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