When HoneyBaked Ham was just a single shop in Michigan more than 40 years ago, it was run under the careful eye of its founder, Harry J. Hoenselaar. He handpicked every bone-in ham that he was going to sell in stores and carefully cured each in a secret marinade recipe. He then slow-smoked the ham over a custom blend of wood chips. Hoenselaar even built and patented a machine that spiral-cut the meat into almost perfectly even slices and re-creations of M.A.S.H. characters. But what really stuck with people was his glaze—a proprietary recipe that encased each ham with a sweet, crunchy finish.
Though Harry's shop has since grown into a nationally recognized brand with more than 400 stores, that attention to detail hasn’t been lost. His grandchildren now oversee the company, and they have maintained that same process of hand-selecting hams and smoking them for up to 24 hours before they’re spiral-cut and glazed. Many of the stores also have a cafe-style counter, where patrons can pick up fresh sandwiches layered with roast beef, smoked turkey breast, chicken salad, and of course, honey-glazed ham.
Smart Tan–certified managers oversee all the comings and goings at each Island Sun Tanning location as staff members help patrons shade shift with bronzing equipment and products by Devoted Creations and Designer Skin. UV beds cool skin with air-conditioning systems and calm the senses with aromatherapy mists. MP3-player docks increase the relaxation potential, allowing bodies to settle into the beds' contoured confines and listen to their favorite music or bedtime stories read by Morgan Freeman.
For patrons seeking sunless options, staffers utter secret passwords that open the doors of VersaSpa and Mystic Tan spray-tan booths, which leave bodies bronzed for up to seven days. Red-light-therapy sessions aim to firm and tone skin, and hydration stations combine steam, radiant heat, and liquid vitamins to extend the life of new tans.
When not reuniting bodies with their ideal shades of bronze, the caring crew has worked to fight hunger in the local community by collecting donated canned goods for Philabundance.
Riverflow Yoga owner Rhonda Uretzky lives and breathes yoga. After 40 years of dedicated practice?and with every member of her immediate family either teaching or practicing yoga?she has come to think of it not just as a workout, but as a way of life. Aided by an experienced team of instructors and sweat-inducing temperatures that work to purge bodies of toxins, Rhonda?s Hot 26 Yoga classes focus on stretches that nurture physical flexibility and foster spiritual exploration.
Riverflow Yoga's studio, located in a former laceworks, features free parking and uses a combination of heat to boost blood flow, ease sore joints, stretch tight muscles and tone bodies during hot yoga sessions. When Rhonda's guiding students through each class? 26 poses, she elongates spines and unkinks vestigial tails with hands-on adjustments. Her hands, adept and perceptive from so much practice, can feel when bodies are tense; a mere touch can tell her where each student needs the most attention.
Howell Farm spins an agricultural story stretching back more than 250 years to the site's initial settlement in the 1730s. Within that time, the land has changed hands from many different families; the years have found it transformed from a grain farm to a dairy farm, with various incarnations in between. Today, it enjoys a spot on the National Register of Historic Places, and it invites visitors to travel back in time to experience a taste of what farm life was like in the years between 1890 and 1910.
Depending on the time of year, guests may get to help plant or harvest crops, or shell and grind corn inside the 1800s barn before baking it into cornbread. Visitors often get to help care for the animals, learn to make soap, or churn fresh butter and ice cream––all using authentic, turn-of-the-century methods. Admission is free, but during autumn the farm raises funds by charging admission to a miles-long corn maze that challenges families and friends to navigate winding paths and resist the urge to butter and season their surroundings.
Sara Naomi has seen the effects of holistic care firsthand. Growing frustrated going from doctor to doctor after being diagnosed with Lyme disease, Sara turned to complementary healthcare methods that addressed her spiritual and emotional well-being in addition to her physical state. The strides she made with this holistic approach inspired her to learn more about other therapeutic techniques and eventually found her own practice.
Sara melds a variety of therapies such as reflexology, aromatherapy, and acupressure to help patients attain optimal well-being with her signature service, HK: BioEnergetic Acupuressure. She first attempts to identify the root cause of issues such as pain and phobias, then she works to relieve them by applying gentle, bare-handed pressure at key points on the body’s energy pathways. As a result, clients may enjoy a decrease in stress, allowing them to relax without the metaphorical fog and literal foghorns that can often impede mental clarity.
Along the scenic River Road between New Hope and Washington Crossing lies a lushly landscaped yellow house with puffs of smoke spiraling from its chimney. Though ordinary in appearance, a peek through the large windows reveals large Italian feasts of fresh mozzarella, seafood, and pastas prepared by the house chef, Francisco Argueta. Servers bustle about with platters of the chef?s signature dish?linguine al frutti di mare fradiavolo with shrimp, scallops, and mussels in white wine and red sauce?careful not to knock over towers of Francisco's lasagna with thick layers of pasta, ricotta, porcini mushrooms, and smoked bacon. Diners seated under the timber-beamed ceilings of intimate dining areas sip sodas, sparkling mineral water, and cappuccinos by the flickering warmth of a fireplace. Francisco's on the River?s BYOB policy allows diners to tote in their own libations, such as a favorite bottle of wine or a vintage carton of milk.