When she's not wrangling her three kiddos, Rachele Maier shares her talents and experience as a pole dancer. The proud mom began practicing pole in 1991 and immediately embraced its graceful movements and tummy-toning effects. Today, she owns and operates her own pole-dancing fitness studio?Tangent's Pole & Aerial (formally known as Tangent's Pole Aerobics)?where she draws from her years of practice and certification in fitness training to lead a variety of instructional and fitness-based classes.
Her oldest daughter's artwork speckles the walls of her spacious studio, where she leads students through pole-dancing tricks, transitions, and techniques on ten 12-foot poles. She also conducts classes in theatrical dance, lap dancing, and floor routines along the studio's hardwood floors. During her private instructional parties, she dims the lights and turns on the strobes, making students feel like they're strutting their stuff in a club or the coolest library of all time.
Signature service: Financial Planning
Staff Size: 11?25 people
Average Duration of Services: 1?2 hours
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Hands-on learning and playtime in JW Tumbles’ interactive classes help children explore the far reaches of their cranial caverns. Parents with toddlers younger than 3 years old can enroll in parent-participation classes such as Squeakers Class, geared toward four- to 10-month-olds, Little Maestros is a musical adventure for kids four months to five years, or Wobblers Class, where baby bodybuilders 11 to 18 months old practice tumbling and balance to increase motor skills and decrease the need for sippy-cup creatine shakes. Ages 3 and older can fly solo—parents can watch from the sidelines if they wish—during age-appropriate and highly interactive independent classes. The Stompers Class prep 3- to 4.5-year-olds for kindergarten, while Specialty Classes introduces kids from 3 to 7 years old to specific forms of fun in a non-competitive environment. Each class meets once a week, leaving plenty of time for use of the playspace passes.
IWS's team of master muscle rejuvenators is led by owner Craig Danehy, who has applied his medical expertise to relieving aches and pains for more than a decade. The squad of special-ops stress softeners provide therapeutic massages to soothe sore bodies, calm the nerves of the preternaturally tense, relieve acute and chronic muscular pain, and help rehabilitate injured athletes and full-contact chess players. The warriors of this army of kneaders are all fully licensed and no-fault insurance specialists that cater to those with injuries from auto accidents. Craig's extracurriculars include the position of lead medical provider for the Gorilla Massage Fund, which helps provide relief to sufferers of multiple sclerosis.
My Gym, which currently has more than 200 international locations, began more than 20 years ago as a structured place for children to safely play, acquire new skills, and romp off a sugar buzz. All classes are organized according to age level (starting as young as 6 weeks) and designed to incorporate the latest physiological, psychological, and meteorological research. The Elk Grove and Folsom locations offer classes for all developmental degrees, including the Tiny Tykes class, a session for parents and babies that focuses on movement, and the Champions class, designed to help 5- to 9-year-olds master sports and gymnastics skills. Exact schedules vary by location; click here to see the Elk Grove lineup and here for Folsom's lineup.
When Nord Brue and Mike Dressell began perfecting their bagel recipe with the help of a professional NYC bagel maker in 1983, the bagel was still an anomaly in the food world—it was geographically and culturally still isolated in New York City. Fueled by a desire to change that, the duo opened up the first Bruegger's deli with the hope of eventually introducing the rest of the country to the bagel. Brue and Dressell have since realized their dream, sharing their distinctive recipes and culinary traditions at 300 locations spread across 26 states. To this day, they oven-bake their centerless bread rolls every morning and afternoon, populating counter displays that also brim with daily made breads, Vermont cream cheese, and custom-roasted coffee.
Executive Chef Phillip Smith and his network of chefs still use the original five-ingredient recipe for their dough, which they shape into more than 20 bagel varieties. Because they draw from each region's local recipes and from dialogue and Pictionary games with local consumers, certain menu items may vary from store to store across the country. The bagels are often served with Bruegger's eclectic cream cheeses such as bacon scallion or pumpkin, or as sandwiches with meats, cheeses, and veggies often sourced from local or organic produce. Coffe gets just as much attention, with house blends of 100% arabica coffee.