The Hershey Theatre, conceived in 1933 by noted philanthropist and chocolatier Milton S. Hershey, stands as an opulent tribute to the performing arts. Taking architectural cues from Saint Mark’s Basilica in Venice, the foyer’s towering arches gleam with golden paint and crystal chandeliers. The blue-and-gold mosaic that leads to the main seating area is the masterwork of two German artists who spent two years on its construction. Once inside the theater, audiences might think they’ve stepped onto the streets of Venice thanks to the atmospheric ceiling, stonework facades, and gondoliers paddling them to their seats. ####Bethel Woods Center for the Arts Music has permeated the 800 manicured acres where the Bethel Woods Center for the Arts has stood since 1969, when farmer Max Yasgur agreed to let love, peace, and harmony grow wild at the very first Woodstock festival. These days, the renowned outdoor venue and cultural center continues to attract the biggest acts in music to its pavilion stage. The open-air design ensures ample ventilation on the natural sloping lawn, and a roof protects up to 15,000 fans from inclement weather and the prying eyes of Cessna pilots.
Philip Foster was one of the few Americans who could say they helped establish one of the United States. As one of Oregon's earliest pioneers, Foster was instrumental in settling travelers during the mid- to late-19th Century. He helped build and operate Barlow Road, and even directed travelers into Willamette Valley by guiding covered wagons and waving a candle for landing airplanes on foggy nights. Foster's farm and home in Eagle Creek also played a major role in the area's history. Today, visitors can explore the property's house, store, barn, and outbuildings, all while soaking up historical facts from guides in period clothing. Guests can also stop by the farm for annual events, including a Dutch oven cook-off, garden parties, and other seasonal festivities.
Moxie Runners encourages a fun, active lifestyle for others, regardless of their speed or fitness level. During the program’s annual race, participants wind their way through Ridgefield and Vancouver toward the strains of music emanating from the finish line. A portion of race proceeds further encourages fitness by benefiting programs for preteen girls that boost self-confidence through running and walking rather than forcing them to write one another fan mail.
From the outside, the nonprofit, 100% volunteer-run Kids Cooking Corner has the whimsical appearance of a fairy-tale cottage, its white siding accented by baby-blue paint and surrounded by fresh flowers and topiaries. The interior of the century-old house is equally exciting to youngsters, though not because of a prince or fairy godmother willing to do all of the heavy lifting. Children work hard at The Kids Cooking Corner, but the work is disguised in fun and rewarded with tasty snacks. Instructors warmly welcome foster children and children with special needs into their classrooms.
Helmed by chef, health enthusiast, and mother of three Heidi O'Connor, the volunteers at The Kids Cooking Corner strive to educate whippersnappers on nutrition, food safety, and food prep, often helping picky eaters try new foods along the way. Instructors incorporate math, science, and reading into curricula, teaching real-world applications for kids' school-sourced skills. Children definitely get their hands dirty, however: in spring and summer, they spend time in The Kids Cooking Corner garden, getting firsthand experience working with ingredients from seed to plate. Brightly painted walls, a playful party room, and a fully stocked kitchen provide a safe, exciting environment for kids to get crafty with edibles during each class, as well as during summer camps, parties, and peaceful games of food baseball.
In his 25-year coaching career, PGA professional Jack Young has taught more than 30,000 golfers, ranging from 5-year-olds to 90-year-olds, from scratch players to first timers. In 2007, he left a post as a golf club's head golf pro to dedicate all of his time to coaching, putting to use the encyclopedic knowledge of golf-swing mechanics and the clear communication skills that have made him successful from the start. Operating out of Vanco Golf Range, Jack often uses video swing analysis in lessons, providing his pupils with visual aids and material for their acting reel. His familiarity with multiple swing models lets him mold his advice to pupils' natural tendencies. "I believe in physics," Jack says. "There are a lot of ways to hit a golf ball; everyone has their own unique signature to their swing." Jack's skills extend to club fitting, which he has been doing for 20 years and offers free of charge. His expertise extends beyond simple swing mechanics: Jack also advises golfers on the mental approach, short-game skills, and unique kind of physical fitness needed to fortify swings and get away with late-night cart tipping.
Smoke and fierce heat rise from a battalion of Weber gas grills and Big Green Egg smokers as barbecue docents line up in front of them, ready to wrangle rafts of raw meat into expertly grilled, smoked, and sauced feasts. In classes that range from three to seven hours, Phoenix BBQ and Grilling School's instructors impart their knowledge of sauces and marinades. They also teach students how to brine, smoke, and grill ingredients such as ribs, turkeys, chickens, peppers, pork, and veggies, all of which are provided. The three dudes in charge have been leading classes since 1998. Head honcho Stu McMullen draws upon myriad cooking classes and international travels to develop exciting recipes, while "sauce king" Eric Viken introduces sauces that can enchant palates and save accidentally overcooked meats. The barbecue experts hold classes onsite or in private backyards, enabling the family cat to finally learn to do something productive with its hunting gifts.