Anchor’s Above Zipline Adventures sends riders soaring above the tree canopy with a dual set of ziplines. Experienced staff members will strap patrons into a harness and fling them into the open air on an exhilarating ride. The first zipline stands a towering 240 feet above the ground and descends six stories along a 1,100-foot track. The second line drops another 10 stories over 900 feet of track, depositing riders safely on the ground.
Designed by course architect Les Furber, The Links at Penn Hills’ 18-hole course weaves through waterways, wooded tracts, and rolling terrain for 7,236 yards of challenging golf. Breezes drift onto the course from the nearby Shubenacadie River, creating a tranquil environment for players to split fairways with soaring drives and carb-free clubs. At the end of each hole, bent-grass greens present a slick surface for each testy, breaking putt. Water hazards come into play on six holes, including the par 5 seventh, where shots must clear water and land on a bunker-fortified island green patrolled by a bearded, marooned Tom Hanks. The course promotes game improvement with a training complex that includes a 300-yard driving range, a nine-hole practice green, and a practice bunker. Course at a Glance: * Designed by Les Furber * 18-hole, par 72 course * Length of 7,236 yards from the farthest tees * Four tee options
At Storm Warning Paintball, combatants wage war with pigmented missiles fired year-round on indoor and outdoor fields. Outdoor warriors pull on modern-day chainmail and strategically assess the layout of a forested field with multilevelled wooden structures or the inflatable obstacles scattered about the grassy X Ball Sup Air field. Indoor paint-slingers crouch behind barrels and track foes through thermal lens goggles, before shellacking them into human replicas of The Scream with Tippmann 98 paintball markers.
Upon glancing at the par of 31 and the yardage from the back tees—1,880—players might assume that a round of golf at The Links at Montague isn’t too serious. They’d be wrong. The course packs refinement and challenge into every corner of its diminutive space, from the stately stone entranceway and the clubhouse’s robust white pillars to the academy staffed by a CPGA Class A pro and the layout designed by architect Graham Cooke. He used every yard at his disposal to develop a nine-hole course reminiscent of larger championship loops. Players trek across carpet-like bentgrass fairways and greens, Kentucky bluegrass rough, and large, shimmering white bunkers raked regularly to erase the scrawled pleas for mercy. Running parallel to the eastern edge of Loon Lake, play also pulls players along a path that weaves through native hardwood trees and century-old softwoods, culminating in dramatic waterfront greens on the fourth and ninth holes.
Course at a Glance: * Nine-hole, par 31 course * Total length of 1,880 yards from the back tees * Three sets of tees per hole * Scorecard
Cole Harbour Place—the home of hockey player Sidney Crosby—welcomes community members into a complex that hosts three pools, two regulation-size ice arenas, squash courts, and a weight-training centre and cardio room with more than 21 new pieces of equipment. The sprawling facility invites swimmers to splash during open sessions or learn how to greet a passing octopus properly during swim lessons; fitness classes get hearts pumping in boot camp and core yoga. A wealth of youth programming entertains whippersnappers throughout the year, and the wellness centre’s health classes and programs impart preventive-health advice to members of all ages.
More than 110 vendors and exhibitors flock to Exhibition Park for the 30th annual Atlantic Outdoor Sports and RV Show—an homage to the entertainment and serenity found in nature. Displays by Leisure Days RV Centre, Wolf Spirit Accessories, and Cumberland Canoe, among others, brim with everything from new sport- and fly-fishing equipment to ATVs and backpacking gear. In addition to browsing the wares, visitors can check out motocross stunts, attend an educational seminar, or follow their spirit animal to the demonstration kitchen, where chefs prepare dishes using pheasant and venison.