Ron and Olha Dolin didn’t discover their shared passion for wine and spirits until after they were married. Together they use Ron’s Ph.D. in engineering and Olha’s generational knowledge of producing vodka and brandy in Eastern Europe to craft handmade wines and fine spirits. Their wines include the specialty Emotion series, which includes cherry sherry, apple ice wine, and a wine made from rose petals. The two also distill spirits ranging from blue corn vodka and bourbon to gin made from New Mexico juniper, pinon, chamisa, sage, and rose hips.
So established is Circle K that even brand-new vehicles recognize what its red-and-white logo stands for—fuel, snacks, and everything else a car might need to keep powering down the road with its driver. Circle K's story starts back in 1951, when Fred Hervey bought three Kay's Food Stores in El Paso, Texas. Under his guidance, these three little shops grew into the more than 3,000 convenience stores that crouch on our nation's street corners today.
After rolling up to a Circle K, drivers can pump their faithful roadsters full of high-octane fuel and send them skipping through a car wash to experience the cleansing touch of Blue Coral Beyond Green and Rain-X products. Then it's time to step inside the air-conditioned shop for a peek at the provisions. Rows of sodas hibernate behind glass doors, and snacks, candy, and their ATM guardians stand boldly out in the open. Some Circle Ks also offer the Take Away Café, which presents an appetizing lineup of healthy road fare including Ball Park hot dogs. Drivers can gear up for a long drive with Premium Coffees or enjoy a cold Polar Pop, whose specially formulated cup keeps drinks colder thanks to the family of tiny snowmen trapped in its foam walls.
Craig McLain makes sure Albuquerque is eating their fruits and veggies. The shop owner fills gaps in home food pyramids by stocking his shelves with a varying selection of produce sourced from the trees and vines of local growers or plucked fresh from the hats of passing samba dancers. A handful of specialty goods fills out the fruit and vegetable selection, which may include everything from apples and bananas to fresh heads of broccoli and cauliflower and bags of russet potatoes.
Helmed by cookbook author and television personality Jane Butel, Jane Butel’s Southwest Cooking School arms aspiring chefs with savory culinary artillery. For more than 50 years, Butel has sharpened her culinary prowess—authoring more than 20 cookbooks and hosting four television and national radio shows—by developing an insatiable catalogue of accessible demonstration classes that delve deep into American Southwest and regional Mexican cooking.
Hadley’s Tea founder Linda Butler has a passion for tea and invites customers to see what all the fuss is about inside a welcoming café stocked with teakettles, infusers, cozies, and canisters. While hot tea steeps and espresso shots tamp, baristas restock the season’s loose-leaf teas, decorative mugs, lidded coffee thermoses, and colorful teapots. Three ice teas are brewed each morning, available in flavors such as jasmine and the popular peach apricot. While noshing on a gourmet chicken-salad sandwich, guests can sip on an espresso drink or peruse a made-to-order tea menu that offers black, green, and oolong varieties from all over the world.