Ash Sud bought dozens of cardboard boxes and rolls of packing tape for his short move across town. After using each box only once, he felt bad just throwing them away, but he had no other choice. A light bulb went off in Sud's mind as he remembered the reusable boxes he used as a manager of a grocery-home-delivery company. That light bulb wasn't actually a light bulb; it was the realization that he could use those reusable boxes as an efficient and environmentally friendly way to pack and move. Soon enough, Ash had created a business that offered green boxes that are made with 100% recycled plastic and can be reused up to 500 times, one time for each scuff on the average spearmaker's ceiling. Sud's company, ZippGo, quickly earned attention after its inception in 2009 and has been mentioned by Mashable and Mother Nature Network, which noted the company was a finalist in the 2010 Sustainable Brands Innovation Open. ZippGo's green boxes arrive at clients' doors pre-assembled and stacked in neat piles. Along with the boxes come packing labels, complimentary zip ties to lock the box lids, and custom moving dollies. Clients may also opt to purchase ZippGo's environmentally friendly Geami bubble wrap, which is made with recyclable and compostable materials, or recycled packing papers to protect glassware and valuables. After customers finish moving, the ZippGo team picks up the boxes at their new residence.
During Simmer and Sear’s themed cooking classes—which won fifth place in SFGate’s 2010 Best of the Bay—chef Anna Hadley unravels the secrets and steps to creating quality cuisine. By combining choice ingredients and time-tested methods, she demonstrates that proper technique and flavor balance can transform any ordinary dish into a culinary delight or beautiful fruit hat. Working out of professional kitchens a variety of locations, including her own home in Nob Hill, as well as nearby loft spaces, converted firehouses, and suburban mansions, classes can include everything from creating swordfish kebabs from Morocco, India, and France, to culinary competitions where students design their own meals from surprise ingredients.
Chef Anna’s work at Simmer and Sear fulfills her decades-long search for the perfect career. After working for 10 years in the highly competitive world of fashion design, she merged her creative whims with her passion for cooking, eventually opening her own business where she helps others unleash their own culinary talents. Her fun, food-focused classes have even earned attention from the New York Times for their popularity among bachelorette parties, as well as other group events such as birthday parties and loosely interpreted square dances.
[Owen Walker](http://www.insideoutimprov.com/page9/page9.html#!owen-walker/c60z has been teaching the Action Theater method for more than 15 years. Originally a visual artist, Owen found a more immediate medium?the human body?and began to experiment with physical improv as a method to further explore his creative impulses. He studied extensively with Ruth Zaporah, the guru of the Action Theater method, and he is now one of the method?s six designated senior teachers.
The Action Theater method approaches physical improvisation and theater from three angles: language, voice, and movement. Classes give special attention to being fully present, connecting with a scene partner, and urging students to focus on how they do something, rather than what they do. The end result not only can transform a student?s performance on the stage, it can also enhance everyday skills such as empathy and spontaneity. Thus, though the technique is rooted in the theater, it can also benefit non-actors, much like a playhouse?s cell-phone-activated trap door.
Though Action Theater sometimes features a discounted price online, this Groupon still offers the best deal available
Pump It Up's indoor inflatable arenas launch socked striplings into the air with a plethora of kid-friendly bounce pads. Staffers supervise fun-filled visits, during which adult counterparts leap around with their kids through gargantuan bounce houses, skip down air-filled slides, and slither like snakes covered in bacon grease through an inflated obstacle course.
The colorful venue also hosts custom birthday parties and private team parties, each themed to please the partygoers in question. These soirees immerse children in a schedule of interactive activities befitting a pirate or a superhero while melting off youthful energy faster than ice cubes thrown into a running DVD player. The birthday boy or girl even gets to blow out the candles on their cake seated in their blow-up throne. Occasionally, the staffers switch off the lights, arming the roomful of players with glow sticks and bracelets as they navigate the air-cushioned obstaclescape. Relying on the staffers' vigilant, watchful eyes, guardians can rest assured that their charges will stay safe, and each piece of the inflatable playground is held to the floor and ceiling by a complex series of anchors installed according to strict safety standards.
Named Best Honey in 2008 by the Dallas Observer, Round Rock Honey's 100% natural local wildflower honey is harvested from more than 90 sites by owners Konrad and Elizabeth Bouffard and their crews of trained beekeepers. With precision, they remove the liquid gold from hives by centrifuge, ensuring that pollen, trace minerals, and complex sugars are never compromised during the honey harvest. They then pour the honey through a stainless-steel sieve to remove potential bee legs and wings, wax caps, and miniature tiaras before bottling it and selling it to specialty stores, farmer's market visitors, and online customers.
A similar procedure happens in other parts of the country at Round Rock's beekeeping schools. During classes, Konrad Bouffard and Beekeeping Academy teachers impart their beekeeping knowledge upon suited-up students while they extract honey from a live beehive. Along the way, novices learn about the finer points of raising bees and keeping them healthy, as well as bee handling and lullaby-buzzing.
Food & Wine magazine has drawn editor-in-chief Dana Cowin's expertise of all things edible for 17 years. The monthly publication introduces readers to unique ingredients and up-and-coming chefs, as well as home-entertainment tips and wine-pairing advice. Restaurant reviews suggest new eateries to try when you don't want to dirty your dishes or attempt to pronounce “worcestershire sauce,” and articles about international food provide constant culinary inspiration.
"Travel + Leisure is a celebration of travel," says editor-in-chief Nancy Novogrod. Browsing the magazine's table of contents reveals the truth of this statement; an affection for the road shines through in articles about domestic and international destinations, tech tips for sightseers, and glossy photos of stunning locales. Writers bring to life seasonal festivities around the world and weigh in on the best hotels, resorts, and wax museums with unobservant guards. Themes covered include adventure vacations, eco-travel, and kid-friendly trips.