The bride stood under the photographer’s lights, resplendent in her wedding gown, as her family looked on from a distance. As she and her photographer, M. Chen, prepared for the shoot, she was handed a package—a prewedding gift from her soon-to-be husband. When she lifted the lid, she immediately burst into tears. Inside laid a photo of a great dane puppy—the dog she’d always wanted, which her husband planned to give her on their wedding day. As she ran to hug her mother, Mr. Chen ran after, shooting image after image, capturing the exact moment she fell into her mother’s arms. These quick reflexes have been honed through his nearly 30 years as a sports photographer and professional fly swatter, and he draws on photojournalistic techniques to compose a traditional portrait or snap once-in-a-lifetime, candid moments.
Regardless of specific approaches, he consistently draws from the landscape style of Ansel Adams and the dramatic lighting techniques of Monte Zucker. His work as a photojournalist and private portrait photographer has earned him more than 300 publications in the glossy pages of New York Daily News, Popular Photography, ESPN Magazine, and Professional Photographers of America magazine. When not snapping on-location engagement shoots, family portraits, or boudoir sessions, he passes on his technique through traveling photography seminars, hands-on workshops, and by gently tapping the heads of his students. Though formerly designed only for professional-level photographers, these classes instill confidence and camera basics in beginners. As he frequently finds new class examples and takes feedback from his students, Mr. Chen frequently fine-tunes the curriculum after each seminar.
Jacqui Bergmann had a lot to contend with—a divorce, depression, and a two-packs-a-day smoking habit. As she drove her son to the gym, she wondered what she should do to turn her life around. As it turns out, the answer was at the gym. Watching her son take a boxing lesson, Jacqui decided she wanted to give it a try. She traded her cigarettes for boxing gloves and felt her negative thoughts fade away to be replaced by a sense of confidence and empowerment.
Today, as owner of Glove Game Boxing, Jacqui gives guests this same feeling of empowerment through 30- and 60-minute boxing classes. Her team of trainers holds group and one-on-one lessons for men and women of all ability levels and goals, whether they just want to get in shape or to compete in amateur or professional circuits. They teach the same exercises used to drill the gym's pro pugilists—students learn about punching combinations, for example, and the importance of throwing at the X on King Hippo's stomach. The trainers emphasize proper form and technique so participants get the most out of each workout while minimizing the chance of injury. They also offer special training packages, including parent-child, postbaby, and wedding-day-countdown boot camps. To keep clients focused on the training and not the paperwork, Jacqui forgoes things such as long-term contracts and membership fees.
Since hosting their first class in 1989, Arizona Climbing and Adventure School's instructors have sent an estimated 37,000 students scurrying up the earth's craggy cliffs. Instead of learning climbing in an indoor facility, participants climb nature’s precipices outdoors upon the Southwest's cliffs and mountains. Adventurer and school director Mark Brontsema guides his students and fellow instructors by a philosophy that emphasizes self-reliance, goal setting, and teamwork. He now brings more than three decades to his post as school director, taking time from a busy schedule that includes writing gear reviews for the New York Times.
The school offers a large number of courses that target students of varying skill levels and reveal technique secrets in small groups of two to six students. Classes may focus on rappelling and anchors, guide services, and equipment-free bouldering, which relies solely on the climber's hands, feet, and retractable suction cups. Adventure courses include day trips and overnight climbing excursions, while special workshops address topics such as backpacking, being an ecologically responsible climber and hiker, and using GPS devices.
As a 23-year-old junior, Tom Hatten didn’t spend his evenings at the raucous parties or ice-cream socials associated with college life. Instead, he’d spend the waning hours of his evenings waiting by the dryer for the last batch of towels before collapsing into bed. In the morning, he would lug them to Mountainside Fitness, the gym he opened as a student that he has thrown all his energy into maintaining ever since.
Today, the humble 4,800-square-foot space has bloomed into nine gyms that average a sweeping 41,000 square feet. Tom’s vision of creating a friendly neighborhood gym that greets each guest with a warm towel underscores every decision he makes for the different locations, from the colorful kid-care spaces to the entertaining group fitness classes. Personal trainers plan regimens tailored to each client, helping them lose weight, build muscle, or target the muscles that will help build a better golf game. Clients can create their own routines with the help of cardio and weight machines, or explore the different amenities at each location, such as saunas, rock-climbing walls, and indoor basketball courts.
El Hefe combines the best of two worlds—the rhythmic dance tracks and drinks of a lively nightclub, and the meaty, peppery cuisine of Mexico and the American Southwest. Quesadillas filled with shredded chicken tinga and prime steak tortas pair perfectly with sports on flatscreen TVs or icy chelada cocktails. Revelers lounge in wraparound booths covered with funky floral prints and gold lamé, helping themselves to pints of beer from the tableside taps, which eliminate the long waits and intricate hand signals required to order at a noisy bar. And as diners chat, servers carry out rustic wooden trays bearing treasures of angus beef burgers topped with jalapeno marmalade, tacos filled with duck carnitas or pork al pastor, and Sonoran-style hot dogs wrapped in bacon and smothered in tomatillo avocado salsa.
Nighttime finds DJs spinning club music as lights swirl above the dance floor, bathing revelers in rhythmic beats and streaks of neon. Party guests toast potent house tequila cocktails or fishbowl glasses of beergarita--garnished with a dusting of salt and an upside-down bottle of beer.
If the name 5th and Wine doesn’t give away the restaurant’s specialty, maybe the wine barrel guarding the front door might. Or possibly the selection of more than 40 wines available by the glass, including reds and whites from around the world and 5th and Wine’s very own sangria. Those libations––along with specialty cocktails such as a black-cherry manhattan or root-beer martini––complement a menu of seafood, steaks, and burgers made with beef, elk, and bison patties.
Inside the 60-seat dining space, arched beams frame the room and a chalkboard wall displays daily drink specials and upcoming sets from local musicians. In front of the floor-to-ceiling windows, comfy couches and chairs carve out a post-meal lounge area, along with a murphy bed for guests who know which window to punch. Additionally, a 40-seat tasting room indulges guests with red leather chairs and the aroma of an old-fashioned popcorn machine at work. Diners can also enjoy their meal on the courtyard patio where an awning shades meals during the day and strings of lights brighten up the night.:m]]