Whinnies of anticipation can often be heard from the stables of Mount Charleston Trail Rides, where well-mannered horses and ponies wait to ferry riders down trails flanked by whistling ponderosa pines, junipers, and aspens. Led by cowboy guides, small groups hop into saddles and embark on scenic explorations of the Humboldt-Toiyabe National Forest and its surrounding areas. With crisp air that normally averages 30 degrees cooler than the Las Vegas Valley, the foothills and canyons offer a welcome respite from the heat of the desert. When the temperatures dip too low for horseback rides, the ranch keeps its trusty steeds busy with carriage rides, sleigh rides, and a Sadie Hawkins dance with unicorns from the neighboring forest.
A Southwest-based company for more than a century, Frazee Paint and its team of manufacturers are well acquainted with the unique climactic conditions of the region. Always pulling from the latest technology, their technicians design each of their paint and coating products to withstand dry heat, sparse rainfall, and showers of chewing tobacco from passing cowboys. Their quality paints, wall-coverings, wood-care products, and painter's tools stock the shelves of more than 125 retail locations throughout California, Arizona, and Nevada, as well as international dealers in Mexico, China, and Guam.
Strap on your unthinking cap and let loose on Primm Valley Casino Resorts' family-friendly attractions, ranging from thrilling coasters to the gentle, youngster-bouncing Frog Hopper. Riders taller than 4 feet can take the plunge on the Turbo Drop, which boasts a 170-foot vertical free fall at 45 mph, or The Desperado, a twisting coaster with more banks than a financial district and more giggle-induced glee than insider trading. The Adventure Canyon Log Flume refreshes riders with water while stimulating their trigger fingers with laser-light target shooting in splashy surroundings. If brick-and-mortar amusement doesn't crank your cerebral cortex, take a ride in the Maxflight Cyber Coaster, which virtually simulates an authentic rollercoaster down to the last detail.
Thanks in part to Miracle on 34th Street, the classic Christmas film, and its annual Thanksgiving Day Parade, Macy's has been immortalized in the minds of generations of Americans. It's hard to imagine that Macy's was once a small storefront operation founded by a businessman whose previous stores had failed. But success was just around the corner.
Eleven dollars and six cents. That was the total of first-day sales when Macy's opened its doors in 1858. Of course, at that time, it wasn't a retail superpower—it was a small dry-goods store on the corner of 14th Street and 6th Avenue in New York City. Before founding that little shop, Rowland Hussey Macy had suffered several failed retail ventures. This time, things would turn out differently.
By 1877, R.H. Macy & Co. had become a full-fledged department store, spreading its way into the ground spaces of 11 adjacent buildings. Just about 25 years later, the store had outgrown even those expanded confines, so the company moved to its iconic Herald Square location on Broadway and 34th Street. There, Macy's began to attract shoppers from the rest of the country and the world. This location also saw the store become a major part of American holidays, especially in 1924, when immigrant employees wrangled the city's packs of stray floats and organized the first annual Macy's Parade.
Today, Macy's boasts 850 locations across 45 states and US territories. A far cry from that initial dry-goods shop, the modern-day stores carry everything from clothing and shoes to furniture and electronics. Though it is now headquartered in Cincinnati, the company's flagship store in Herald Square still attracts throngs of customers from all corners of the globe. The same can be said for the Macy's website, which is one of the most visited retail destinations on the Internet.
“Japonais is a culinary experience that blends immense enjoyment with sturdy savoir faire,” declared former Chicago Sun-Times food critic Pat Bruno, writing of the sleek Asian eatery near the edge of the Chicago River. While one coexecutive chef, Jun Ichikawa, lends his expertise to the sushi side of the restaurant’s menu, the other, Gene Kato, designs its selection of hot plates. Together, they churn out traditional and modern dishes—such as the house-specialty Kobe prime rib and Le Quack Japonais, a house-smoked duck slathered in hoisin sauce and mango chutney—whose appeal led Condé Nast to name their establishment one of the top 66 restaurants in the world. Ingredients from both surf and turf star at the sushi bar, which serves options such as spicy king-crab nigiri and a Crazy Veggie roll that insists on wearing its lab coat and goggles at all times. As selections emerge from the kitchen, says Bruno, “the presentations … are elegant … the shapes and swoops of the plates are a feast for the eyes.” The two dining rooms at Japonais meld industrial Japanese design with a touch of European richness. Squares of gold velvet frame an oversize mirror that hangs over the Red Room, the restaurant’s more formal dining space. Across the hall, the Green Room’s slate-and-brick fireplace and whimsical tree centerpieces that occasionally don sweatpants add to its more relaxed atmosphere. Wavy ceiling panels and Lucite chandeliers accentuate the high ceilings that unite the two spaces, hanging over a staircase that leads downstairs to the riverwalk café. There, sheer drapery panels frame views of the Chicago River for those seated on pillow-laden couches and chairs. As they lounge, guests can sip specialty cocktails or enlist the top-shelf liquors to help them win gargling contests against the river.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company’s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.