A mother and her teenage daughter stand at the counter side-by-side, chop, chop, chopping in unison. Neither have cooked much with vegetables before, but under the friendly guidance of experts, they find their veggie phobias fading. This is a recurring theme within The Food Evolution's kitchen, where students learn to toss their culinary insecurities into the flames and begin having fun with meal prep.
At The Food Evolution, which Diane Hoch founded in 2010, students aged 16 and older learn from professional instructors how to create healthful, tasty, preservative-free meals. Classes highlight either techniques or styles of cuisine and vary in levels of participation—from demonstration classes where students observe and take notes, to hands-on courses in which students are required to touch everything with all 10 fingers. In private nutritional-counseling sessions, Diane, a certified nutritional-health counselor, tailors advice and programs to help individuals reach their health and wellness goals.
Yogen Früz has an interesting answer for yogurt shops that simply top their swirls with fruit—it mixes mango, bananas, watermelon, and kiwis right in with the yogurt. These colorful, fresh creations boast low or no fat as well as a heaping helping of digestion-friendly probiotics. Of course, customers of the shop—which has more than 1,400 locations in more than 47 countries—can still opt for a traditionally topped cup of yogurt, as well as for smoothies or cups topped with fruit, granola, and yogurt, that have similar nutritional benefits.
It was a fateful day for Santhosh Kochuparambil when the chef at his restaurant didn't show up for work one morning. Unwilling to turn away hungry customers, Santhosh rolled up his sleeves and began cooking the dishes himself. From that day fourth, Santhosh continued to work in the kitchen, developing a knack with the saucepan and a skill with spices. After graduating from culinary school, Santhosh took on jobs in top kitchens across India, eventually leaving his native home for restaurants in Russia and New York.
Today, Santhosh brings his years of culinary experience to his own restaurant—Karavalli Regional Cuisine of India. Deep in its kitchen, the skilled chef stirs pots of spicy curries and bakes lamb, seafood, and breads in a traditional tandoori oven. He whips up his authentic Indian dishes using only fresh herbs and fiery spices, eschewing pre-made sauces or counterfeit magic beans. When discussing his dishes with reporters from The Saratogian, Santosh maintained, "after you eat, you feel something. Your taste buds are up. Once you start eating Indian food, then you like it. Plus, the spices are very good for the health".
Funfuzion entertains adults, children, and childless college roommates alike with their wide selection of rides, video games, and other indoor activities. Mix and match your three activity credits among five popular amusements such as Roc’n Bowl, which returns bowling to its Studio 54 roots with flashing disco lights and music. Alternately, laser tag returns tag to its roots on the radioactive playgrounds of the Truman administration, but adds computerized sensor vests to tally points lost on the space-age battlefield. Fulfill a need for circuit-contained speed on the electric-powered go-kart speedway (riders must be at least 60” tall) or test your own black-light sensitivity during a round of glow-in-the-dark minigolf. Players who hate to spoil a neon-laden walk can opt for pool, where a well-sunk ball merely spares you the embarrassment of losing your wife to Robert Redford.
Rehab jolts snoozing taste buds awake with eight rotating flavors of nonfat, kosher frozen yogurt crowned with fresh fruit and candy toppings. Frosty peaks of classic flavors including tart, strawberry, chocolate, and vanilla yogurt avalanche from self-serve machines each day, and less traditional options, such as red velvet cake and peanut butter, make frequent cameo appearances, much like a werewolf professor's substitute. The colorfully lit fro-yo alcove also boasts a buffet of fruits such as just-plucked blueberries and kiwis, as well as candies including gummy bears and crunchy chocolate candies, with which to crown chilly desserts.