With more than 25 years of experience in Europe and the United States, former fashion photographer Gregory Gittsovich has spent the last quarter century making his subjects look their best. Things are no different at Accent Photography, where he photographs seniors with their favorite instruments or athletic gear, babies with fun props such as balloons, or pet dogs with the only mailmen they've ever liked. During both in-studio and on-location sessions, Gregory never forces his patrons into uncomfortable positions; rather, he lets them strike their preferred poses and only makes suggestions if necessary. Afterward, he retouches each client's favorite images to ensure that prints or digital images feature smooth complexions and rich color.
Along with his smaller-scale shoots, Gregory and the Accent Photography team cover bar and bat mitzvahs, where they snap unlimited photographs at unlimited locations for families to choose from. He offers similarly extensive coverage at weddings, which he captures with a custom blend of traditional portraiture, photojournalistic technique, and candid images.
When Max Schneiderman began his family’s business, it was a grocery store first and foremost. Then Schneiderman’s began to carry a few furniture items and slowly these grew to overshadow the cans of soup and produce until the furnishings finally swallowed the foodstuffs whole.
Now, Schneiderman's Furniture has spread from the Iron Range to spots throughout the Twin Cities. The showrooms stock local and foreign furniture from more than 100 manufacturers. Many items in stock can be customized in color and texture to match a homeowner's current obsession with plastic flamingos.
Lesson Match is the leader in private home music lessons for adults and children. We can provide you or your loved ones with music lessons right in the privacy of your home. Get affordable and convenient guitar, piano, drum lessons and more when and where you want.
Quality vintage clothing, jewelry & accessories from the 1900s- 1980s; specializing in wears from the 50s-60s Our racks and brimming with the finest in yesterday's goods! Circa Vintage emphasizes today's style with original pieces that echo today's looks.
Though many students come to Mathnasium having fallen behind their classmates, a mathematically advanced child sparked the learning program’s creation. As founder Larry Martinek’s young son, Nic, developed an appetite for higher-level math concepts, Larry found himself developing an entirely new teaching language to explain them in an age-appropriate way. The kind of instincts he sought to build up couldn’t be nurtured by drills and rote memorization. Instead, they required a deeper understanding of the principles at the root of mathematical operations, delivered in a way that grade-school kids could apply throughout their academic careers.
In just a decade’s time, Larry and his team have established Mathnasium centers in most U.S. states and more than a dozen in other countries. At each, highly trained tutors develop custom learning plans for students in grades K–12 based on The Mathnasium Method. The system combines an education strategy of conceptual, tactile, and visual techniques with a curriculum structure that ensures kids can count, think proportionally, and tell the difference between a multiplication sign and a plus sign by scent alone. Tutors allow some time each session to help students with the concepts in their math homework, and the centers regularly check report cards and standardized tests as further measures of progress.
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.