In 1976, educator, musician, and kinesiologist Robin Wes longed for a children's gym that prioritized personal growth over competition. Unveiled at a time when physical-education classes pushed students to focus almost exclusively on winning, Robin's program was swiftly adopted and is now used in more than 300 Little Gyms worldwide. Robin still pens original music to accompany lessons, which engage whippersnappers aged 4 months to 12 years with gymnastics, dance, karate, and parent and child activities.
Each of The Little Gym's classes introduces simple movements that sharpen motor skills and set brains whirring, allowing kids to progress at their own pace until they can finally build a computer out of macaroni and glitter. Staff members strive to build a base for lifelong social skills and self-assurance with each exercise, including activities rooted purely in fun, such as summer camps or birthday parties, which helped The Little Gym to earn title of #1 Birthday Chain in Parents Magazine.
Fueled by a passion to make the Asia-born sport of badminton more accessible and popular here in the United States, the founders of Bay Badminton Center lovingly maintain 37 regulation courts across three locations. They?ve designed everything to let players concentrate on their game, from an electronic court-queuing system that keeps everyone in order to adequate lighting that reduces strain on the eyes. They even installed a full Robbins flooring system that allows players to lob shuttlecocks back and forth without worrying about slipping on a mat or being unkind to their leg joints. After games, guests can hit the shower-equipped locker rooms to rinse off. Players who haven?t yet surgically replaced their hand with a racket can rent one or buy one at the fully equipped pro shop at each location.
The punching bags at Milpitas Boxing and Fitness sometimes take the form a psychiatrist's couch. They absorb the emotions and reflect the triumphs of the professional fighters, children, and average gym-goers that treat them to regular pummelings. Milpitas welcomes guests of all backgrounds to wallop the equipment inside the sunny yellow walls of its gym, where instructors lead classes on boxing, kickboxing, Zumba, and general fitness. As they supervise spars inside their onsite ring or help kids to make waves with battling ropes, they encourage the simultaneous development of teamwork and personal growth. One-on-one sessions can also target more specific goals, such as learning how to throw in the towel with your non-dominant hand.
Months and months of training go into a mixed-martial-arts bout?just ask Unlimited MMA?s staff. Owner and head coach Rudi Ott is a former middleweight sanshou champion in the International Kickboxing Federation and International Shotokan Karate Federation. It?s no surprise, then, that Unlimited MMA's specialty is sanshou and Brazilian jujitsu, though it also offers muay thai, kickboxing, mixed-martial-arts, and CrossFit classes. All of the classes are intense and a majority of them combine self-defense and good old-fashioned sweating, which are usually only combined when someone?s mad at their oven. The workouts take place throughout the week at Fitness For 10 health club.
JM Performance Horse’s instructor, Justin Mott, grew up in the company of horses at his family’s ranch, first taking up reins at the age of 3. About eight years later, Mott handled his first horse in training. This experience prompted Mott to sharpen his understanding of natural horsemanship and study the works of Tom Dorrance, who emphasized the feel of the horse and its interplay with the handler. Today, Mott works upon the verdant hills and pastures of Sheridan Equestrian Center, training both horses and humans. In classes designed for students of all skill levels, the seasoned rider strengthens connections between man and beast while teaching posture, commands, and proper U-turn technique.
The heart of the Kinara Lounge kitchen is its fiery clay tandoori oven, which crackles with baking naan breads and sizzling tandoori meats from noontime until dusk. Chefs bustle about the oven, seasoning pans of chicken, lamb, and seafood specialties with flavorful spices while peeking into pots filled with bubbling biryani rice. Servers transport plates to the dining room, where hanging red lights casts a glimmer on bottles of premium liquors and a flat-screen television. Come lunch time, the servers stack a sweeping buffet with simmering platters of fresh Indian specialties, enabling diners to sample a diverse selection of curries, tandoori dishes, and sauces.