Natasha's Euro Market’s globetrotting gourmands deliver the tastes of Eastern Europe with a large selection of Old World–style meats, imported chocolates and candies, and European wines and beer. The grill-ready Bobak jumbo sardelki ($4.99/lb.) and Bende hot gyulai ($6.79/lb.) bring spicy flavor to outdoor cookouts or indoor bonfires, and sizzling flavor receptors are re-cooled with a swig of Borsec mineral water ($1.99 for 1.5 L). The flavorful, meltable podlaski ($6.99/lb.) and nutty swiss madrigal cheese ($9.99/lb.) help dress up humdrum sandwiches, and sweet Ukrainian round bread ($3.99) and European cakes team up inside stomachs as a spongy buffer against an invading armada of beers from Romania, Latvia, and Macedonia.
Originally bound to a small kiosk at a mall, My Smokeless has built its business one customer at a time. Today the company keeps its patrons happy with the latest in e-cigarette technology, eschewing the three-piece model sold by most vendors for a two-piece system. Boasting just a battery and a cartridge, the dual construction means there's fewer parts to lose or break, and smokers can easily adjust their draw strength with a simple twist. Available products at the shop include kits with multiple batteries and reliable chargers, a variety of cartridges in different flavors, and carrying cases that transport e-cigs in style. All products include a lifetime warranty.
A former wrestler and cyclist, Dr. Curt Kippenberger of Focus on Health Chiropractic knows a lot about the human frame, as well as how it can get hurt. Luckily, he also knows about how they can recover, wielding the power to help them do so without the use of drugs or surgery. He and his team assuage chronic and acute aches with safe, low-risk chiropractic adjustments. Working alongside massage therapists, the team devises treatment plans that incorporate therapeutic rub-downs into appointments.
So established is Circle K Midwest that even brand-new vehicles recognize what its red-and-white logo stands for—fuel, snacks, and everything else a car might need to keep powering down the road with its driver. Circle K's story starts back in 1951, when Fred Hervey bought three Kay's Food Stores in El Paso, Texas. Under his guidance, these three little shops grew into the more than 3,000 convenience stores that crouch on our nation's street corners today.
After rolling up to a Circle K, drivers can pump their faithful roadsters full of high-octane fuel and send them skipping through a car wash to experience the cleansing touch of Blue Coral Beyond Green and Rain-X products. Then it's time to step inside the air-conditioned shop for a peek at the provisions. Rows of sodas hibernate behind glass doors, and snacks, candy, and their ATM guardians stand boldly out in the open. Some Circle Ks also offer the Take Away Fresh Café, which presents an appetizing lineup of healthy road fare including sandwiches, fruit cups, and fresh-cut vegetables. Drivers can gear up for a long drive with premium coffees or enjoy a cold Polar Pop, whose specially formulated cup keeps drinks colder thanks to the family of tiny snowmen trapped in its foam walls.
When Terry Yake found his way off his family's farm to pursue a career as a professional hockey player, he didn't dream that it would lead him back. During his time with the St. Louis Blues, Terry would return from every trip back home to Manitoba, Canada, with a care package under his arm, packed with the farm's fresh, free-range beef. His teammates got a taste at a backyard barbecue and began clamoring for more beef like a carnivorous pack of parrots. When Terry returned to the St. Louis area, so did the demand for his family's meat. He began running a bare-bones operation out of his garage, which eventually grew into a retail outlet that allows Terry to share the fruit of his family's labor with the community he now, happily, calls home.
All of T-Bones Natural Meats's beef comes from cows that graze freely, without the effects of hormones, steroids, or antibiotics. The same can be said for the free-range poultry, pork, and bison that the team procures from area farms. The animals eat what they would in nature, which Terry believes results in a better taste, a better conscience, and better nutrition—as studies have shown. Their sausages are made from pigs that have been raised equally kindly; the meat is wrapped in natural casings with all-natural add-ons, such as fresh mushrooms, just-chopped apples, and pure maple syrup. All the meat is flash-frozen, a more eco-friendly way of salting it and storing it in an ice palace.
Schnucks Kids Camp is more than a grocery store. While they sell cooking ingredients, their coaches also teach the culinary techniques to transform basics into piping hot dinners. During live demonstrations, novice cooks stop by to watch and learn as chefs whip up featured recipes, doling out samples to passersby. They happily answer any questions about cooking methods and required equipment, helping budding cooks who want to recreate the dishes at home. Necessary ingredients for every demo dish are available for sale beside each demo station, rather than magically stowed under the coach's chef's hat.
The company also encompasses a more structured cooking school, with classes for couples, families, and kids. A sommelier teaches adults about wine-tasting basics in one session; in another, students learn to prepare market-fresh fish. Kids' classes, meanwhile, cover topics from fondue to circus-themed snacks.