VaMeka Nelson, Fit Body Boot Camp's owner, knew she had a family history of diabetes and hypertension, and that if she didn't change her diet and lifestyle, she would head straight down the same path. After overcoming her struggle with unhealthy lifestyle habits and weight loss, VaMeka spearheaded Fit Body Boot Camp to motivate others in their journeys toward improved fitness and well-being. Throughout the week, sneakers pound upon the triple-bonded foam floors of her private studio as students undergo high-intensity routines combining cardio, resistance-training, core-training, and flexibility exercises. Further inspiring patrons to develop healthful habits, the trainers encourage them to follow nutrition advice and adhere to comprehensive custom meal plans. Their approach focuses on meals made up of lean meats, vegetables, and fruits, eschewing excessive sugar, salt, and bacon-wrapped donuts deep-fried in bacon-wrapped-donut fat.
Based out of Edmonds, the freewheeling foodies of Here and There bestow elegant and nomadic nourishment, operating their orange food truck at a rotating lineup of Seattle-area locations. Boasting an ever-changing menu of global flavors and seasonal ingredients, chef and owner Julie Malcolm brings her cornucopia of culinary couture to downtown street corners, business parks, and boat christenings. Recent taste offerings have included spicy pulled pork ($9.95), spinach chicken salad ($8.95), and savory blue marlin tacos, flour tortillas loaded with chipotle crema, shredded cabbage, and pico de gallo with a flanking of pinto-bean soup or fries ($9.95). Mobile masticators can also enjoy lighter fare such as fresh fruit smoothies ($3.95) and sweet banana-walnut chocolate-chip cookies ($1.75 each) while not having to worry about traditional restaurant concerns like paying for valet parking or leaving your date behind in coat check.
A smiling image of Voula Athan, half of the husband-and-wife team that runs Voula’s Good Eats, beams from the cover of the menu, welcoming diners to try the simple comfort foods within. Voula’s husband, Bill, crafts the soups, salad dressings, and cream pies from scratch, other components, such as the spaghetti sauce and tartar sauce are also made in house. The couple’s shared Greek heritage shines through in the traditional ingredients that they infuse into classic diner dishes. Feta cheese and kalamata olives tumble into omelets, and the sandwich list showcases gyros and chicken souvlaki alongside reubens and burgers. The couple reflects the comforting nature of the food in their warm, inviting dining room with high wood rafters that allow in plenty of natural light and leave plenty of room to enjoy meals while still forming a human pyramid.
Members of the Pacific-12 Conference, the University of Washington Huskies athletic department boasts a rich history of triumphs. In 2001, their football team added a Rose Bowl victory to a trophy case that already contained the laurels of four national titles, the most recent of which occurred in 1991. In 2011, the men's basketball team claimed its third Pac-12 tournament title, and in 2005, the women's volleyball team steamrolled competition en route to its first-ever national title. Much of the Husky-related glory unfolds on the floors and fields of UW's lineup of pristine facilities, which includes the historic 72,500-seat Husky Stadium and raucous Alaska Airlines Arena.
Tanja Diamond took her first plane ride at 3 weeks old and hasn't been still since. She draws all of her life experience—including work as a horse trainer, interior designer, underwater videographer, and radio host—in her tantric coaching. After studying Classical tantra, an Eastern spiritual technique thousands of years old, Tanja created her own style, Modern tantra, and also practices Neo tantra. Tantra's myriad techniques can improve relationships, better emotional health, and aid meditation.
Throughout the week, sneakers pound upon triple-bonded foam as students undergo high-intensity routines combining cardio, resistance-training, core-training, and flexibility exercises at Seattle Boot Camp, where trainers work to motivate others in their journeys toward improved fitness and well-being. Their approach focuses on meals made up of lean meats, vegetables, and fruits, eschewing excessive sugar, salt, and bacon-wrapped donuts deep-fried in bacon-wrapped-donut fat.