Across five full days of action, kids young and semi-young will undergo a comprehensive camp curriculum chock-full of running, throwing, catching, blocking, teamworking, confidence building, high-fiving, and more. If desired, campers ages 11–14 with at least one year of tackle football experience may enroll in the accelerated-skills sections, which feature advanced lessons in the same non-contact environment. All campers are led by professional educators from the high-school and collegiate level, and each day's knowledge bowl soars even higher with visits from Eagles greats, ranging from Fred Barnett to the great Pete Retzlaff (Philadelphia Eagles players vary by camp location). By teaming up with experienced players and coaches, kids will be treated to comprehensive instruction that goes beyond purely mechanical skills.
Daralyse Lyons, founder of Emotional Yoga, knows the recovery powers of yoga firsthand. After struggling for years with an eating disorder, anxiety, and OCD, she began practicing yoga to help release some of her emotional pain and trauma. But yoga alone wasn't enough—it helped her recognize the pain, but not release it. So she combined her yogic work with the Emotional Freedom Technique (EFT), an emotional acupressure method developed by Gary Craig. EFT helps unblock negative energy through talk therapy and pressure-point tapping. With the joint help of yoga and EFT, she had a healing breakthrough. Today, she shares the benefits of what she's experienced with students at Emotional Yoga. Students can opt for private, couples, and group sessions—both for emotional yoga and yoga sessions.
The Pierogie Kitchen’s chefs whip up a smorgasbord of cooked and frozen gourmet cuisine—including stuffed pierogies, sandwiches, and soups—for customers to enjoy in the comfort of their own home. Blow on hot menu options, cooling fork fulls of pierogies brimming with spinach and jack cheese or with an herb, garlic, and potato mixture. Three potato pancakes sport an attractive golden-brown exterior that covertly hides a delicious pearl of sour cream within ($3.99). Otherwise, hold or juggle one of their sizzling sammies, such as the patty stacker roast beef that’s topped with swiss cheese, mild horseradish, and a mushroom pierogi ($6.25). Dessert dumplings, such as blueberry and chocolate ganache, contain a center that’s sweeter than a Peep’s stomach after a pie-eating contest ($5.20 for six; $9.40 for 12).
La Dolce Photography's cofounders Alan Bogusky and Dan Zitofsky began their own photography venture after Alan left his band's photo shoots dissatisfied with the photographer's work. Striving to capture a personal essence that was missing in those photos, the duo works with other seasoned shooters who immortalize over-the-shoulder gazes during photo shoots outdoors or within a spacious studio. The brick-walled space hosts meetings between passionate photographers, in-house professional makeup artists, and their prospective subjects. After sessions, editors retouch images to ensure immaculate skin, flawless lighting, and a background free of phone booths trying to jumpstart modeling careers.
La Dolce's photographers learn to keep subjects at ease and spot their cardboard-cutout replacements with the aid of trainers from affiliated Miami and London studios. For outdoor sessions and workshops, La Dolce partners with outdoor-nature photographer Jeff Berkes, whose lens has captured extreme weather and landscapes for publications such as National Geographic, National Geographic Adventure, and Outdoor Photographer.
Operating out of a cute, two-story converted brick rowhome in Philadelphia’s Manayunk neighborhood, the Canine Clippers is a complete pet-grooming salon. Owner Ed Foy and his staff service all breeds of dogs and will even tackle shy, scared or otherwise difficult family pets. Cats are welcome too, of course, but it’s mostly about dogs at this namesake clip and primp shop. The business also does pro bono work with local shelters, sprucing up the looks of their shaggy clientele in order to help them find a permanent home. Foy’s knack for working with animals comes through in his simple, dedicated shop and friendly demeanor; making your pooch look perfect is just part of the process at Canine Clippers.
Main Line Center for Bartending provides a hands-on learning environment to become a Pennsylvania-state-licensed bartender in just one, two, or five weeks. Each class spends at least 80% of the time behind the bar, with the remaining time filled with lectures, role-playing, or brainstorming how to mix undiscovered beauties, such as the Pan-Galactic Gargle Blaster. In class, students tend to a 35-foot bar completely stocked with all the necessary equipment. By the end of each session, wet-eared barkeeps will grasp the mixing of more than 250 drinks, ins and outs of general bar duties, and how to enlighten patrons with astute customer service and a convincingly consoling wipe-down of the guest-tender gap.