At Mid Tenn Motorcycle Education Center, nationally certified instructors impart the secrets to safe and street-legal riding. Through their basic courses, students step in on Saturday and leave on Sunday with the comprehensive knowledge and skills to bypass the written and driving portions of the state licensing test. The instructors spread tutelage across 5 classroom hours and 10 hours of on-cycle instruction. More advanced students can dip into one-day, six-hour experienced-rider courses to practice precision handling, advanced braking, and dodging squirrels. The school also hosts women-only classes that teach terminology and skills free of testosterone-induced wheelie popping.
In honor of Women?s History Month, Groupon is celebrating an inspiring group of women: business leaders whose companies and brands enrich their communities. Thanks to the dedication and ingenuity of these leaders, local communities across the country are stronger and more diverse.
Shop the Women in Business collection.
The patty sculptors at Your Burger hand-form locally raised beef, Alaskan salmon, and vegan-friendly veggies into juicy patties crowned with a farmers’ market’s worth of local produce. Available at a buffet, toppings such as crisp onions, cool lettuce, and plump tomatoes hide and enhance certified Angus or grass-fed patties, just as footie pajamas both hide and enhance the existence of a person's flippers. Sides of sweet-potato fries and onion rings round out casual American meals, as staffers blend up creamy hand-dipped shakes and scoops of Edy's ice cream, providing a more pleasantly frosty epilogue than a cryogenically frozen narrator.
Just as Your Burger's patties outpace stereotypical burgers, its decor transcends typical quick-service eateries. An exposed stone divider cordons off the open kitchen, allowing guests to watch their meals being flipped as they recline near the purple-and-orange Edy's counter.
Owner Shannon Burroughs Mangrum leads the three-person Shan Shan Cosmetics team which boasts more than a decade of experience and two diplomas folded into an imposing origami saber. Relying on her clinical aesthetics degree from Jon Nave University, she safely blends rejuvenating chemical compounds into five types of facial peels, and mans mechanical devices that gently exfoliate dead skin or cover it in bronzer. Her degree in permanent cosmetics from the Texas Institute of Permanent Cosmetics focused on the OSHA and CDC safety guidelines for an art that helps those with allergies, loss of motor abilities, or a lack of free time create enduring beauty. Associate Alyssa lends her nimble fingers to more conventional makeovers that will wash off after nights out under a waterfall, as well as treatments that create smooth skin all over the body and relaxed muscles underneath.
Tending fires of 1,300 degrees, the artisans of Designs by Sylvanye Glass Studio create jewelry, glass art, and dishware from molten materials. Their students, who range from aged 9 to adult, learn to use cutting systems, grinding equipment, and designing tools as they build their own pieces in a safe and supportive environment.
For inspiration or purchase, shelves and shelves of luminescent custom designs inhabit the studio's gallery and workspaces. The school also keeps independent artisans supplied with innovative products, including the pint-size MicroKiln, designed for use in a standard microwave oven.
Since its first restaurant—literally a small, converted shack—opened in 1980, Uncle Bud's has filled its menu of Southern-style eats with golden-brown morsels of fried catfish, chicken, and shrimp. Succulent strips of chicken are breaded by hand before plunging into the deep fryer, and everything from catfish fillets and frog legs to wild-gator tails pile onto dishes such as the Bayou platter. The scent of fried po’ boys fills the dining area, which is decorated with license plates and vintage camping supplies, where patrons can happily slake their hunger or pack up carryout containers with family-size helpings large enough to feed an entire terracotta army.
When they aren't mashing fresh avocados to mix up guacamole, the staff at Mi Tierra prepare a long menu of Mexican specialties with American touches. Diners can fill up on fajitas, arroz con pollo, or carne asada, which all come with traditional Mexican sides, or they can choose more American-flavored tilapia fillets, chicken wings, french fries, or grilled salmon. Fish tacos and buffalo nachos seamlessly combine the two culinary traditions. Some kid-friendly dishes, alongside fresh salads and desserts, round out the menu, turning it into a satisfying read for those who want to whet their appetite or add another entry to their summer reading list.