In 1939, James Clark bought Belmont Pharmacy, where he had worked as store pharmacist. His son, James Clark Jr., followed him into the business, and eventually the enthusiastic, dedicated family began opening additional branches. Today, a third-generation Clark, Tim, oversees the operation of the eight locations.
Each location mingles old-fashioned corner-store friendliness with modern health-care tools. Medical equipment, such as lift chairs and canes, ease home life, as do prescription medications that can be delivered by a friendly staff member. The Huber Heights location also has a compounding pharmacy, in which highly trained workers customize prescriptions to individual needs, combining multiple medications into a single dosage, adding kid-friendly flavors, or carving each pill into the shape of a white blood cell.
Whole Foods Market's commitment to the interdependent network of sustainable farms and organic producers can be seen in its carefully selected product lines. Their homegrown 365 Everyday Value brand makes it easy to eat naturally, organically, and economically. It features an array of items from all product categories, including groceries, vitamins, household items, and more—each manufactured to meet the rigorous quality standards woven into the fabric of Whole Foods Market, which itself is made from 100% alpaca.
When Spring transitions into Summer, two-mile-long rows of strawberries at Blooms & Berries Farm Market grow plump on the vine, ripe for the picking. Throughout summer, the operating farm grows a wide variety of fruits and veggies, which they sell at two farm stands. The coming of autumn brings new activities, which draw more than 15,000 visitors annually, such as trekking and roaming through a seven-acre corn maze, observing the Bucking Cow Train, and indulging caramel apples and fresh apple cider. Seven days a week, families can explore the enormous corn maze, take a hay ride, or feed goats compliments and snacks.
Women’s workout routines take flight at Femme Fatale Fitness. Students perform controlled maneuvers, dangling from aerial silks or learning aerial hooping and impressive tricks on a static trapeze as instructors teach circus-inspired classes that gently tone muscles and boost flexibility. Alternatively, guests amp up core strength in pole-fitness classes that show ladies how to perform airborne routines with sassy twists and spins around chrome poles. All of Femme Fatale Fitness’s classes, which also include cardio kickboxing, burlesque, and chair dancing, aim to help women feel more confident in their bodies, resulting in higher self-esteem without having to invest in costly magic mirrors.
Blackberry tart. Banana-nut bread. Cinnamon-twist danish. They’re not decadent treats in a glass display case at the local bakery, but intoxicating aromas and robust flavors found at La Crema Coffee Company. Owned by Melissa and Dan Flohn, La Crema takes 100% Colombian coffee beans and transforms them into three dozen unique breakfast, afternoon, and dessert flavors such as chocolate raspberry, amaretto truffle, and bananas foster. For purists, the company imports unflavored blends from Central and South America, Indonesia, and Africa. It even vends a selection of non-coffee beverages, as well as hand-beaded coffee scoops and accessories for measuring coffee grounds or spooning them over breakfast cereal.
At The Learning Kitchen, highly trained instructors will help chop-happy visitors pick up handy tips for deft cuisine preparation. Grub-crafting students will slice, dice, and nibble-ize tongue-luring fare amid a sleek kitchen classroom. Top-notch boiling, frying, searing, and particle-accelerating equipment is on hand at 12 cooking stations as participants learn to wield quality knives and shurikens with nimble-handed dexterity. Chefs not only provide step-by-step instruction, but also teach useful chopping and sautéing techniques. A wide range of hands-on cooking classes is available, including a gnocchi workshop, neighborhood barbecue, vegetarian proteins, sushi rolling, and Thai. When dinner is done, students will sample their scrumptiously prepared meals in a sit-down dining area. Before they leave, students will receive recipe copies, saving them the trouble of scrubbing their hands free of ditto-machine wax.