Dr. Mikhail Burakovskiy's expertise in podiatry has earned him not one, not two, but three certifications from the American Board of Multiple Specialties—in primary care, in podiatric surgery, and in the prevention and treatment of diabetic foot wounds and diabetic footwear. It is this expertise⎯along with his skills with laser systems, injections, and surgical tools to alleviate foot problems such as bunions, ankle pain, and toenail fungus⎯that has helped him become the footcare specialist of fellow doctors.
Dr. Burakovskiy has also been featured on King 5 News as a podiatrist who doesn't chide women for wearing high heels, instead offering foot-pillow injections that create extra padding in the ball of the foot to reduce pain more efficiently than wrapping feet in bubble wrap. He is joined by Dr. Jacqueline Buckley, a Seattle native who has trained in foot and ankle surgery, podiatric medicine, and wound care. She attended Clark Atlanta University and the New York College of Podiatric Medicine, and has researched cadaveric achilles tendon transplantation, tendon repair, and amnion.
Since its 1965 founding in Venice Beach, California, Gold's Gym has dotted the globe with more than 600 locations where professional athletes and exercise newbies gather under the umbrella of personal strength. Nearly 3.5 million Gold's members chart and aim for their fitness peaks, perspiring beneath the gaze of certified personal trainers or pedaling beside peers in cycling sessions. In a diverse lineup of group sessions, patrons strengthen cores with Pilates, bolster flexibility during yoga, and amp up heart rates along to the pulsating soundtracks of Les Mills routines.
At the Gold's Gym Northwest locations, instructors lead water-aerobics sessions within 25-yard salt-purified pools before cooling off in spacious hot tubs. The gyms also boast innovative cardio cinema theaters, where popular films and concession-stand advertisements flicker across massive flat screens as guests peddle away on treadmills and elliptical machines. After lively rounds of racquetball, members can unwind in steam rooms and saunas or sip on replenishing smoothies at the juice bar. During the week, the gyms keep round-the-clock hours.
For sand to turn into glass, something must heat it to more than 2,000 degrees Fahrenheit—something like a meteor crashing into the earth, a volcano erupting, or lightning striking a beach. At Redmond School of Glass, sculptor Corey Hubbell and his team of instructors take care of the heating part, dipping into a chamber for dollops of molten glass that students turn into pieces of art. They lead one-time sessions as well as six-week courses—which maintain a student-teacher ratio of 2:1—imparting their expertise through projects that involve crafting ornaments, vases, and dishes. And they've stocked their studio with all the necessary tools, such as wooden blocks for shaping and jacks for cutting.
By sharing their craft, Corey and his team continue the storied glass-art heritage of Seattle, which once sustained more than 300 glass shops. The area's world-renowned scene claims sculptor Dale Chihuly, the Pilchuck Glass School, and the Museum of Glass; so definitive is glass, in fact, that four out of the last five mayors were made of it.
Coho Cafe's two locations help their diners fight the weather—whatever that might be. In the winter, large rock fireplaces send heat bouncing off curved architecture and metal art while stomachs warm with Southwestern spices. In the summer, cool Pacific breezes fan guests on the outdoor patios while they sip cocktails and sink into cod tacos. But no matter what the temperature outside, there's an undeniable flair to the restaurant's Northwestern seafood. It's something viewers of KING 5's Evening Magazine have noticed too—they've lauded Coho for having the best New American cuisine in western Washington four times since 2008.
The cornerstone of these accolades is the kitchens' culinary restlessness. The executive chefs of both locations revamp the Fresh Sheets menu of weekly specials every two weeks to make use of seasonal ingredients and flavors. What results are bold plates such as pit-roasted salmon cooked over apple wood, and stir-fried coconut green curry with prawns and ginger-jasmine rice. Each bite pairs with a Northwestern wine as well—a fitting drink for any season.
When people are ill, they usually either make a doctor's appointment or lie in bed and wait it out. Pharmaca Integrative Pharmacy has created a third option. Visits to its stores, which are scattered across the western US, are more casual than a doctor's visit but less passive than bed rest. Each location's team of health experts, including credentialed pharmacists, naturopathic doctors, herbalists, nutritionists, and more, consult with customers?no appointment needed.
But Pharmaca aims to serve its customers every day, not just on sick days. Its stores have been drawing droves of clients since 2000, partly because they meet so many needs in just one spot. In addition to a full-service pharmacy, Pharmaca offers organic and food-based vitamins from MegaFood and New Chapter; professional-grade skin care and cosmetics from Jane Iredale, Sanitas, and Dr. Hauschka; and therapeutic-grade supplements from Metagenics and Thorne Research. Customers can also choose from an assortment of homeopathic remedies, herbal formulations, medical supplies, toiletries, gifts, and fair-trade chocolates.
The bracing Italian-style brandy known as grappa flows from a vintage hammered-copper still and into oak barrels for aging at Soft Tail Spirits, a craft distillery that gathers its grape pressings from local Washington wineries. An Old-World still's 58,000-BTU burners boil up fresh batches of grappa, with characters of pear and apple-tinged Giallo and the pleasingly grainy sangiovese. Meanwhile, a multistep distillation process whips up batches of Soft Tail Spirits' sipping vodka, the slightly rebellious offspring of Washington State apples that took home the bronze at the 2010 World Spirits Competition in San Francisco. Lead distiller Matthew welcomes visitors to the distillery for tours in which he shows off the facility, including the hammered-copper alembic he affectionately calls “Maggie,” before doling out samples and bestowing grappa converts with souvenir glassware for future bacchanalian feasts or Flat Earth Society meetings.