Glen, owner of Warrior Training Ground, has been studying the human body for more than 15 years. When he graduated from the University of North Texas in 1997 with a degree in kinesiology, he already possessed three personal-trainer certifications. Unsatisfied with his extensive expertise, Glen went on to acquire licenses as a master-level Resistance Training Specialist and muscle-activation-techniques specialist. During a conversation with a friend on a rifle range, he realized that he wanted to prepare people for the worst the world could throw at them, and—according to his resume—he already had the tools do so.
Warrior Training Ground was born out of this steely objective. Both basic training and combat-ready courses meet outside weekly, no matter the weather. Glen bombards his students with heavy-duty workouts that test the limits of strength, agility, and mental and physical endurance. Exercisers heft kettlebells and flip tires, with Glen constantly emphasizing proper form and properly enraged facial expressions. His training builds not only muscle, but self-confidence and “a combat ready iron resolve,” as he fondly puts it.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 13 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day lava-powered ovens warm up batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, pecan praline, and white-chocolate raspberry remain constants on the menu, and a new flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all frosted with a signature blend of cream cheese and butter.
Each Nothing Bundt Cakes location also houses its own stock of gifts. Patrons may come across the brightly hued handle of a confetti cake knife or opt to take home an old-fashioned tin, perfect for stowing coffee and imprisoning gingerbread men who have tried to run away. Contact the location of your choice for gift pricing and availability.
CrossFit McKinney's owner, Jeff Sawyer—a USA Nationals Olympic Weightlifting Championship placer and Machado black belt—first heard of the CrossFit workout while teaching Brazilian jiu-jitsu in 2005. Skeptical as to whether the regimen, which focuses on moving heavy loads over long distances quickly, was more than a passing fad, he decided to investigate for himself and witnessed first-hand the workout's effectiveness in teaching people how to perform Olympic lifts. Sawyer was finally sold and decided to incorporate CrossFit into his own gym with the help of one of his former students, Eleonora Zalo, a five-time Croatian weightlifting champion and former coach of UFC fighter Mirko ‘CroCop’ Filipovic, and CrossFit-certified instructor Josh Esparza. Together, they lead CrossFit classes, as well as non-contact muay thai kickboxing, and Brazilian jiu-jitsu classes for kids and adults. The facility also offers ice-hockey conditioning](http://gr.pn/H49Nz4) and onsite childcare so guests can exercise without needing to find a babysitter or pay the dog to watch the kids.:m]]
Pedestrians navigating the historical charm of McKinney's downtown square step into Pavitra Organic Day Spa and find themselves in another type of nostalgic haven—one that honors a time when skincare was all-natural. The eco-friendly spa's name originates from the Sanskrit word meaning "pure" and is honored in the spa's use of botanically based and organic products from brands such as Juice Beauty and Farmaesthetics. Services such as the signature organic facial employ only eco-friendly supplies, and staffers enhance massages with sea salt from WoodSprite's Muscle Mender line. Experts also remove hair from face and body using an all-natural blend of beeswax and essential oils.
The spa's waiting area amplifies its relaxing ambiance with a soft, ecru-colored sofa and decorations inspired by nature, including sand, stones, tree branches, and a cross-section of rainbow preserved in a glass jar. The crew further demonstrates its commitment to caring for the world by sponsoring community events.
McKinney, Texas’s Chestnut Square Historic Village recreates life from 1850-1930 on a campus that features six historic houses, a one-room schoolhouse, a chapel, and a general store. The surrounding buildings also include a blacksmith shop, a smoke house, and a chapel, all filled with period artifacts from the 19th century. Visit during a Living History Day to see costumed actors farming, baking, embroidering cushions, or tending to the old-fashioned gardens. Visitors can even step inside the old schoolhouse for a lesson on the region’s history or argue in favor of putting James A. Garfield on every piece of U.S. currency.
For a more in-depth look at the square, follow a guide on a daytime tour, which delves into the buildings’ pasts. On the Village’s haunted tours, you can try to catch a glimpse of an apparition with a lantern light. Patrons can get an additional taste of the past at the weekly farmers market, which showcases fresh vegetables and is visited by Chester the Cat, the square’s resident feline who normally hangs out at Dixie’s Store.
In 1969, Colonel Eure opened the first Mr. Gatti's Pizza in Austin. The small pizza shop—which received its moniker from his wife’s maiden name—focused on handcrafting pies using real cheese, yeast-risen dough, and a signature tangy sauce. Today, more than 40 years later, the Mr. Gatti’s Pizza has expanded into 140+ locations across 13 states. But despite the brand’s growth, its mission to make quality eats remains the same.
At one of Mr. Gatti’s appetizing outposts, patrons can build-their-own pie with fresh toppings, or select favorite pizzas such as the bacon double cheeseburger loaded with smoked provolone, beef, and bacon. Sides including four-cheese breadsticks and spicy chicken wings round out plates, and dessert pizzas topped with apples and streusel offer a sweet end to a savory meal. The restaurants also provide hot and cold buffet bars, allowing guests to sample every item on the menu without having to sneak into the kitchen.