What sets your business apart from your competition?
[We have] all-natural grass- and grain-fed meats. Our boar is fed a high dairy diet consisting of whey cheese and yogurt [as well as] vegetables [and] fruit, and no medicated grains. No steroids, antibiotics, or medications are administered to any of the farm animals. I also offer free-range poultry and eggs. Our chickens are Italian heritage Pollo Rossos.
What was the inspiration for starting this business?
I have a passion for raising animals humanely. My animals are very happy, and in turn, I am very happy. I want to offer customers a product that is delicious [and to let them know] where their meat comes from.
Is there anything else you want to add that we didn't cover?
My product is expensive because I raise my livestock the old-fashioned way—the way they were raised before factory farms. Also, I operate a sustainable farm, [which is] very important for the environment.
What is the best reaction you’ve ever gotten from a customer?
[With] both my turkeys and my ground beef, customers always tell me it is the best they ever had.
What’s your favorite part about your job?
Feeding and watering the animals and [making] sure they are clean and happy.
When they first opened Belly Rules, Chef Valter Monteiro and Melissa Gilmete didn't even bother to hang a sign. Instead, they chose to let their cooking speak for itself, whipping up a menu of meaty breakfasts, lunches, and dinners that have attracted the attention of local diners and reporters from the Johnston Insider. The chefs labor over their renowned country-fried steak and eggs, pig-roast platters, and custom burgers while supplementing the menu with Saturday-night specials such as firecracker shrimp or tequila-sunrise scallops. The restaurant hosts special fundraisers on Friday nights and welcomes guests to Monday Cruise Night, where clients can show off their new cars, classic automobiles, or Tonka trucks.
Jimmy Bombard helps students develop consistent, sound swing mechanics through lessons at Wentworth Hills Country Club and Crystal Lake Golf Club. He's been a PGA professional for more than two decades—a span that's equipped him with a firm mastery of the game of golf. Jimmy's instruction instills a foundation of sustainable techniques, from teeing off with the driver to sinking putts with the putter and driving off in the golf cart with an opponent's golf bag.
Ritual and ceremony are a big part of horseback riding, according to Jessica Martinelli, the owner and head instructor at J.L.M. Equestrian. "It's more than just getting on and going," she says. "There's a lot of care involved too." Jessica, who's been riding since the age of 6, teaches students how to properly brush, tack, and saddle a horse during lessons.
Once their steeds are prepped, students climb aboard one of the farm's team of 11 horses, which includes Rodney, a dark-brown gelding who flips his friendly tail during most of a week's 35 lessons. In the saddle, beginners learn balance and control under staff supervision. They’ll learn to take the reins in the 100'x200' outdoor riding arena, where they practice using their legs and feet to control and communicate with the horse. More advanced riders practice jumps.
Sometimes the first few lessons snowball into a genuine passion. Jessica herself saw her initial interest blossom into a lifelong love highlighted by competitions with the US equestrian team and an appearance at Madison Square Garden during the National Horse Show. For those students looking to get more involved, Jessica offers camps, and some students go on to compete in regional competitions or the state's interscholastic riding program.
While the bakers at Decadent Designs might make small-batch cupcakes using traditional recipes, that doesn't mean they don't play around with their formulas. Each morning, they make up a new batch of flavors, from the classic red velvet or Hostess cake to their own creations such as white velvet raspberry cream cheese and key lime pie. They draw inspiration from everything from treats like chocolate-covered cherries, to candy bars like snickers, which they recreate using premium ingredients to craft cupcakes that are moist and fluffy. But they don't just make cupcakes. Bakers can also morph their recipes into custom-decorated cakes and spongy whoopie pies with a creamy center.