PC360’s founder and owner Billy Glisan originally developed a training system to improve his golf swing, drawing on his expertise within the fields of sports rehabilitation and spinal injuries. After creating a system that emphasized core strength and precise movements, Billy discovered that the program could be adapted to help athletes in any sport or competitive napping event. At Powercore 360, highly credentialed strength and sports trainers lead fitness classes that engage muscles throughout the body and encourages families to get fit together through exercise.
Founded in 1946 by Vincent Burke and now managed by Vincent's five sons, Burke Cleaners scrubs and presses once-smirched duds in locations nationwide. Services include professional cleaning and wrinkle wiping for all manner of everyday getups, special-occasion suits and dresses, and weekends-only spandex wear. Prices for dry-cleaned shirts begin at around $6; pants, sweaters, and blazers start at approximately $7.50. Two-piece suits cost $14.50 and up, and blouses are priced at $6.50 and more. Each store's new dry-cleaning machines are odorless, nontoxic, and environmentally friendly, and same-day service is available for most items, excluding wedding gowns woven entirely of corn husks.
Cold Stone's ice cream inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
Glass n Fire owner Ron Murphy has followed a lifetime fascination with glass sculpture by crafting models of animals and teaching students the fine art of molten manipulation for more than four decades. Along with sons Burt and Keith, Ron specializes in replicating the untamed colors and graceful movements of aquatic creatures including sea turtles, octopi, and Atlantis's figure skaters. In order to hone in on details such as the eye of an octopus or the crest of a seahorse, the family ventured to Ecuador, where they spent five years perfecting original jewelry and sculpture designs. During classes, the master wildlife sculptor and his lifetime-trained instructors teach glass-sculpting essentials and lead students through the steps to create works of art, which they can take home to display on bureaus or lay by windows to thwart barefoot burglars.
On average, it takes one year to invent a sandwich that meets the standards of Jason's Deli—countless combinations of breads and filling won't ever leave the test kitchen. Those that do follow a strict set of rules: no artificial trans fat, no high-fructose corn syrup, and flavors that come from freshness rather than additives. The results can be bitten into at hundreds of locations across America. At each, difficult choices abound between reubens and spicy-ranchero chicken wraps, or between a turkey club and a New Orleans-inspired muffaletta, spread with a family-recipe olive mix. Even those who don't want a sandwich still have to make tough decisions when they approach the salad bar brimming with organic fixings.
Despite the difficulties of selection, Jason's Deli prioritizes convenience. Its stores have organized a list of gluten-sensitive selections as well as healthy kids' meals, which come with sides of organic carrots or apples as opposed to other restaurants' deep-fried lard balls. The company also advocates for emotional health as fervently as it does nutrition—its Leadership Institute hosts workshops for employees on topics ranging from conflict resolution to finances to ethics.
As garage doors slowly open, the spartan practice room is revealed: an indoor golf studio with a green carpet floor specked with square golf hitting mats that transforms into a covered driving range. Located inside a stately, sandstone-brick clubhouse, the practice area serves as the practice grounds of Colorado State University golf teams and ground zero for the Golf Academy of Northern Colorado, where golfers consult PGA-certified instructors about their golf swing rather than waiting in vain for Jack Nicklaus?s spirit animal to appear in their dreams. Outside, players take advantage of a practice facility featuring tee box training as well as a short game area.