The rich history of kenpo karate stretches as far back as the second century AD, when the number two was invented and renowned surgeon Hua T?o devised defensive exercises based on animal poses. The Asian sport continued to evolve over the intervening years, and in the 20th century, Ed Parker imported kenpo to the states and became not only the senior grandmaster of American kenpo, but also the ?father of American Kenpo.? Today, Ed Parker Jr. carries on his father?s legacy as a member of the Master Council that presides over American Institute of Kenpo, along with other kenpo greats such as ninth-degree black belt Sigung Stephen LaBounty. The team of experts offers a guiding presence at the institute?Ed drops in for yearly camps and senior black-belt testing?and ensures the internationally certified instructors teach kenpo karate with the utmost attention to the principles of the sport.
Though kenpo is derived from ancient techniques, it encompasses contemporary self-defense and fitness methods. In the first lesson, students power through all the basics?the five ranges of combat and how to move swiftly?and form a sturdy foundation for increased strength, coordination, and flexibility. The center offers a wide range of programs for all ages and ability levels so that new pupils can master kenpo quickly and ascend through the belt-oriented ranks toward black.
It was a clear afternoon in Mission, British Columbia, when Walter Gyger climbed into his friend's Cessna 172. He?d spent his childhood constructing model airplanes and dreaming of stepping into the pilot's seat of a real one. The two lifted off, the ground dropping smoothly away, and soared on into the evening, finally touching down on Vancouver Island. That experience spurred Walter on to seek out his pilot license. Years later, after taking classes at Trade Winds Aviation, he bought the company. Walter now works with a team of FAA-certified flight instructors to give budding pilots that same push he received to pursue the dream of flying and pilot certification.
Trade Winds two-runway Reid-Hillview airport and adjacent training area sit surrounded by ridges splashed with watercolor blotches of green, which pilots-in-training survey from wide cockpit windows as they follow the official Cessna training program. Students set their own pace as they progress through lessons in cross-country flight, night flying, and navigation, all augmented by online training, practical flight sessions, and heckling from birds. When not guiding pupils through the valley's consistently clear skies, the staff help maintain Trade Winds' fleet of Cessna and Remos aircraft, many of which have features such as satellite radio, autopilot, GPS maps, and spare commas for absent-minded skywriters.
Cinnabar Hills Golf Club is named after the rich, red ore mined from its hills in the 19th century. Its three 9-hole layouts?The Canyon, The Lake, and The Mountain?foreshadow the property's topographical variety. Elevation changes and scenic overlooks are a constant across this 27-hole complex sculpted into San Jose's southern foothills. The 9-hole layouts can be combined into six different 18-hole playing experiences, keeping the adventure fresh as players select from multiple tee boxes, putt on exceptional Northern California greens, and relish scenic views throughout the course. Oak trees fill the landscape and attract a diverse population of wildlife, including red-tail hawks known for preying on unsuspecting bunker rakes. The enchanting layout and location have helped the course garner numerous awards, including the title of Best Public Golf Course from the San Jose Mercury News, San Jose Magazine, Metro, and the Silicon Valley Concierge Association for many years in a row.
After rounds, golfers can refuel at the full-service restaurant and bar, or bask in the game's rich history at the Brandenburg Historical Golf Museum. Full-size replicas of the four major championship trophies glisten in the display cases, along with a host of other golf artifacts.
At age 13, Teresa “T” Nora bought a Kodak Instamatic camera using money squirreled away from babysitting jobs. The pictures she snapped with that camera were just the beginning of her love affair with photography. Nearly two decades later, she's mastered the technical aspects of picture-taking, yet maintains a focus on its artistic elements.
Today, Nora shares her gift with the world through Fotos by T: the eclectic photography studio she operates out of San Jose filled with ambiance, artful props, and sexy energy. Within this studio and at on-location sites throughout the area, she and her all-woman team snap publication-worthy portraits that capture both the sexy, sensual, artful image and the essence of the subject's personality. Custom and private sexy shoots are diverse, with themes ranging from leather-and-lace sessions, sexy-fetish, or turn-of-the-century Victorian. These are ideal for all customers looking for a "sexy boost," from brides to be and same-sex partners to curvy girls and grandmothers.
She also leaves the studio to conduct on-location photo shoots, including wedding shoots where she captures candid portraits of brides, grooms, and wedding crashers. All sessions include an in-person or phone design consultation, pre-shoot prepping in the beauty bar, and a post-session viewing to review the images.
During years spent refining his culinary skills?including a stint in the kitchen of Berlin's Grand Hotel and tutelage under Italian chefs from Brindisi?chef Lyle Koch absorbed the essential commandments of fine cooking. Keep it simple. Keep it fresh. Don't use bases. Make your own sauces. Don't let the lobster trick you into switching places.
Lyle brought those teachings together when he was finally ready to open his own eatery, Antonella's Ristorante. Antonella's chefs make everything from scratch?including sauces and pizza dough?and have seafood and produce flown in fresh throughout the week. Their attention to detail shines through in the final plates, which range from pizzas topped with barbecued chicken and smoked gouda to classic veal parmesan with savory tomato sauce. A generous wine list complement the meals with a variety of grape distillates.
To Lyle, an atmosphere of warm hospitality is just as important to Italian cooking as the cuisine itself. That hospitality has been part of Antonella's since the fateful day it opened (September 11, 2001). As the events of that tragic day unfolded, Lyle decided to make the evening's food and wine free of charge and welcomed his diners into a TV-free refuge where they could eat, talk, and grieve together.
At 2,600 feet up in the Santa Cruz Mountains, one might expect to find sprawling views of the ocean and surrounding forest and not flourishing vineyards. Yet there are more than 70 wineries dappling the hills at various altitudes, privy to the dewy, cooling breezes of the sea and the richness of the rocky soil. The San Francisco Chronicle speaks to their scattered presence, deeming them "less a cohesive wine region than a patchwork of vineyards." Still, this characteristic isolation has resulted in "a perfect laboratory for winemaking not held hostage to fashion"—no one style dominates in this rustic setting.
Pinot noirs and chardonnays populate the western front, and the east yields cabernets, merlots, and zinfandels. The majority of the vineyards are small and family owned—a fact reflected in their meticulously bottled libations and the matching sweaters of their holiday photos—but though they exist in chosen hermitage, many of them welcome visitors to their scenic sites. They host weddings, festivals, and open events such as Pathway to Pinot Paradise, a self-guided tour of the pinot noir hotspots.