Pump It Up's indoor inflatable arenas launch socked striplings into the air with a plethora of kid-friendly bounce pads. Staffers supervise fun-filled visits, during which adult counterparts leap around with their kids through gargantuan bounce houses, skip down air-filled slides, and slither like snakes covered in bacon grease through an inflated obstacle course.
The colorful venue also hosts custom birthday parties and private team parties, each themed to please the partygoers in question. These soirees immerse children in a schedule of interactive activities befitting a pirate or a superhero while melting off youthful energy faster than ice cubes thrown into a running DVD player. The birthday boy or girl even gets to blow out the candles on their cake seated in their blow-up throne. Occasionally, the staffers switch off the lights, arming the roomful of players with glow sticks and bracelets as they navigate the air-cushioned obstaclescape. Relying on the staffers' vigilant, watchful eyes, guardians can rest assured that their charges will stay safe, and each piece of the inflatable playground is held to the floor and ceiling by a complex series of anchors installed according to strict safety standards.
When she was just 8 years old, Kari donned a clown suit and drew laughs from the guests at her sister's birthday party?she knew then that she'd found her calling. A childhood of putting on magic shows turned into a career playing cartoon characters on a Disney cruise ship.
Today, she oversees Kari's Magic Parties, where she and her staff take on the roles of more than 60 different characters from familiar fairy tales, adventures, and science textbooks. As the party's honored guests, they paint bright colors on faces, lead sing-alongs, and play party games. Kari can also arrange for a bounce house for added fun or a photographer to document the celebration.
Led by Kyle Barker, 925Bootcamp challenges guests with a variety of strength-building exercises offered several times a day throughout the week. Once committing to a boot camp, guests meet one-on-one with a personal trainer to discuss fitness goals, nutrition, and what to whisper in a kettlebell’s ear before lifting it. During the 45-minute classes, guests run through circuits, wail on punching bags, and reprimand uppity thighs with numerous squats.
Today, the Dickey’s Barbecue Pit sign may be a ubiquitous symbol representing good ol’ Texas barbecue, but when Travis Dickey first opened his Dallas shop in 1941, the sign had to share space with advertisements to help pay rent. In the 70 years since then, the Dickeys have done well for themselves, with their initial store spawning a slew of franchises throughout the country. Though the barbecue at each outpost is no longer under the hand of one of Dickey’s descendants, each shop still smokes their own meats in-house to create the signature Texan flavor that infuses their briskets, pulled pork, and fall-off-the-bone ribs.
Meals can come in any size, from the a la carte sandwiches to platters that incorporate a chosen number of meats with a buttery roll, pickle, ice cream, and two homestyle sides. Whether serving up their dishes in the dining room or packing them up for take-away or catering, the staff ensures that each client gets a taste of Texas home cooking without the hassle rubbing every dish on a campfire crock-pot.
The team at Protege Photography Studio believes photography is not about staging moments. Instead, they are committed to capturing subjects at their most candid to produce authentic results. They eschew generic paper backgrounds for their very own Hollywood-style set. Photographers capture everything from family portraits to school plays with equipment such as Canon and Nikon cameras and edit end products with the latest technology, such as Express Digital Darkroom and Apple Aperture.
In the 1880s, historian and publisher Hubert Howe Bancroft started a 400-acre fruit farm in the Ygnacio Valley that produced walnuts and award-winning Bartlett pears. After being passed down through his family, the farm was rezoned for residential use and sold to developers. The final owner, Philip Bancroft, Jr. Cut down the last walnut orchard in 1971 and gave the remaining three acres of land to his wife Ruth to plant a new garden. Motivated by her lifelong passion for plants, Ruth filled the garden with her large collection of potted succulents and water conserving plants. Through the garden, she discovered how to protect tender plants from winter rains and hard freezes. Her efforts created a dynamic environment with contrasting textures and colors, and Ruth's original succulent, the aeonium 'Glenn Davidson' still grows in the garden, demonstrating the lasting benefits of water conserving plants Today, with the help of a dedicated conservancy, The Ruth Bancroft Garden serves as an example of water conversation with it's range of succulents and 92 varieties of trees including eucalyptus, yucca, aloes, and palm. Visitors can explore the garden's diverse flora through self- and docent-guided tours or attend regular plant sales to take home their own salesman-eating plant. The garden also organizes special events including a fruit-tasting tour and a holiday centerpiece-making workshop.