To call The Body Shop a mere skin and body care store is to miss half of what makes it special. Late founder Dame Anita Roddick was a pioneer for ethical business practices; upon opening her first store in Brighton, England, in 1976, she developed company values such as "Defend Human Rights" and "Protect The Planet." She somehow balanced principles and profit, partnering in global campaigns with UNICEF, Greenpeace, Amnesty International, and the United Nations, all while ultimately expanding her brand into 2,500 locations in over 60 international markets. After her death in 2007, then-British Prime Minister Gordon Brown said, ?She campaigned for green issues for many years before it became fashionable to do so and inspired millions to the cause by bringing sustainable products to a mass market. . . . She was an inspiration.?
Indeed, the Body Shop exhibits an eco-friendliness and social consciousness that's hard to come by in a company of its size. Its products have been fair-trade since 1987, and its Against Animal Testing movement led to an EU-wide ban of animal testing of cosmetics. The products are made from ingredients harvested from around the world: shea butter from Ghana goes into body scrubs and butters, and Indian artisans craft wooden massagers and tote bags that are screenprinted by hand. But all that isn't to say the company's production practices overshadow its final products. Skincare treatments such as the brand?s iconic body butters, facial products, and gift collections often appear in Allure, Marie Claire, Lucky, Seventeen and other national publications.
At The Lashe Spot, a team of highly skilled eyelash technicians led by owner Melinda Rodriguez help their clients break free from the hassles of clumpy, high-maintenance mascara. By placing a single extension on each individual natural eyelash, they instantly create long, luscious lashes with natural-looking volume. Eyelash extensions range from dramatic cat-eyes to natural looks to fit each client?s personal style. Most looks require upkeep every two to three weeks. The Lashe Spot also offers a training program for aspiring lash technicians who can then go on to use Lashe Spot?s proprietary lash extension products and techniques and encourages interested candidates to inquire when visting. Waxing and nail care services are also available.
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At The Geldner Center, plastic surgeons Dr. Peter D. Geldner and Dr. Lawrence H. Iteld renovate façades with a bouquet of reconstructive procedures and noninvasive cosmetic tweaks. Named one of the nation's Top Doctors by US News & World Report, Dr. Geldner uses advanced medical technology—including Palomar and Sciton lasers—to help clients look and feel better, whether through face-lifts, eyelid lifts, nose reshaping, or chin augmentation. Lead aesthetician Deanna Stellato, one of four licensed aestheticians on staff, performs skin-renewing chemical peels, which exfoliate the skin and boost its ability to hold moisture while reducing the appearance of fine lines. Clients may also opt to pamper their countenances with classic facials, microdermabrasion, and gentle butterfly kisses from reflections.
Hairstyling is in Terry Abraham's blood. The third-generation stylist comes from a line of hairstylists who have been managing manes for more than 80 years. Continuing in his family's footsteps, Terry partnered with 20-year master stylist Anthony Tuzzolino––who boasts world-wide training with such names as Leland Hirsh and Gambuzza––to create iDesign Salon, where today the duo pools their 50 years of combined expertise to transform tresses with products from Bumble and bumble, Moroccanoil, and Aquage. Proficient in color, the salon's self-proclaimed specialty is in the creation of "gorgeous blonds," which they fashion with help from Schwartzkopf Professional Color and advice whispered from a framed photo of Veronica Lake.
For more than 20 years, the sauce slingers at Baldinelli Pizza have been spinning out thin-crust pies, italian subs, and hearty pastas. More than 20 vegetable and meat toppings lounge on pizzas, the circumferences of which range from 7 inches for individual pies to 18 inches for pizzas large enough to bid to host the Olympics. Subs layer ham, salami, and turkey with provolone, tomato, and onions to create thick sandwiches that can be eaten cold or toasted. Homemade meat or marinara sauces lather up pastas such as mostaccioli, and meatballs perch atop noodle tangles before the lifting of a golden Chachapoyan idol releases them to thunder down slopes and into mouth tunnels.