Board-certified physician James A. Coomes leads Advanced Anti-Aging and Weight Loss, so it's no surprise that the clinic has a decidedly medical bent. The medically supervised weight-loss program incorporates everything from hormone balancing and Zerona body sculpting treatment to lab-analysis work. ??Dr. Coomes turns to such technological tools as nonsurgical Pixel laser skin-rejuvenation treatments, which employ lasers to create thousands of tiny perforations in the skin, thereby stimulating a healing process that can erase fine lines and pigmentation problems. Microdermabrasion treatments revive skin texture and diminish light scars via apparatus-assisted exfoliation, and chemical peels employ fruit acid, herbs, and antioxidants to stimulate the release of dead skin cells from bodily exteriors and encourage the production of collagen and novelty hats. The clinic also offers results-orientated medical facials to clients.
River City Food Co-op stocks organic and environmentally-friendly foodstuffs and household items, including organic milk, fresh produce, and locally bred beef. The health-food facility ensures its food is free of chemicals, toxins, and preservatives for promoting happier bodies and ecological systems, as well as provoking fewer attacks from MSG-fueled cyborgs.
The nationally certified professional dry cleaners at Don's Claytons have been removing mustard spots from neckties and mud stains from trousers since the Eisenhower administration. Using a patented DCI cleaning process, fabric-care experts remove grime and gravy from your shirts (around $2.48), pants (starting at $6.22), suits (around $12.47), dresses, and spats using solvents that clean without corroding fabric. They'll tackle household textiles as well, from duvets to doilies to handsewn refrigerator cozies.
Upon the opening of Cleavers in 2011, Carol Wersich of the Courier Press discovered what makes the family-owned chain different from the usual sandwich shop: they commit to using only the freshest of ingredients. “From the time the pig is butchered to when it’s on the table will be a matter of only two days,” Scott Flores—co-owner alongside his brother and nephew—told Wersich. As for all other ingredients, the Floreses buy from local vendors whenever possible, and use old family recipes to create the perfect marinades for handhelds such as useless walkie-talkies, pork-loin sandwiches, corned-beef reubens, and seven decadent side items. Flores also laces his menu with a hint of hometown pride, topping all-beef franks with the typical Chicago toppings—mustard, celery salt, and onions.
In 1910, fourth-generation German immigrant Alvin O. Eckert set up a small produce stand on a roadside in Belleville, Illinois. More than 100 years later, that roadside stand has flourished into the expansive Belleville plot of Eckert's Farm: a pastoral acreage where orchards surround a country-style restaurant, bakery, and handmade-custard shop. The Eckert family's sixth and seventh generations ensure this farm remains a true family affair. Sixth-generation member Jim Eckert is the chief horticulturist, and his cousin-once-removed, Chris, oversees retail operations and the sale of the farm's homegrown produce and spare scarecrow parts. Chris's sister Jill helms the food program, and his wife Angie oversees the Country Store and colorful Garden Center.
Throughout the year, visitors arrive on the Belleville farm's grounds for a range of seasonal activities, including peach-, apple-, and pumpkin-picking. During the summer, a concert series features live outdoor music on Friday and Saturday nights, and in the fall, staff lead bonfires and evening hayrides through the orchards. Inside the farm building, instructors teach cooking classes for adults and children, as well as a wine-pairing class.
Family-friendly activities also abound at the Eckert family's other two farms. The Grafton farm, where public apple-picking began in 1964, offers daily animal feeding and miniature golf. The seasonal Millstadt farm is home to a workshop, haunted hayrides, and an array of warm-weather children's attractions—including a 70-foot underground slide.
So established is Circle K 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 theTake Away Fresh Caf?, 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.