As part of the Southwest Institute of Healing Arts, a private college that educates holistic healthcare providers, Spirit of Yoga focuses on self-restoration and self-empowerment. The classes here range from traditional Vinyasa yoga, which combines poses into a continuous flow, to more creative sessions on a “yoga wall”. But all emphasize more spiritual practices, focusing on movements and breath work that provide therapeutic benefits. Meditation is offered as part of many of the sessions. That’s not to say Spirit of Yoga doesn’t have fitness-oriented classes as well; if you want to get your heart rate up, take Hatha Tone, which uses body weight training techniques for a muscle toning workout.
The schedule here is accommodating, covering a variety of disciplines and skill levels. All classes are drop-in, though some request reservations. Check out the Soy Shop while you’re in the studio if you want to pick up some yoga-related gear, books, or jewelry.
"I'm bored!" is probably the most common phrase uttered by children out of school for the summer. Even inundated with an abundance of toys, games, and technology, kids still want more. Instead of getting them yet another magical centaur, parents can keep their offspring occupied with one of Arizona Summer Camps's diversions. The camp teams up with a variety of local businesses to present a diverse array of summer camps to engage the minds and bodies of youths. The quality of instruction is top-notch, and the student-to-teacher ratios are kept low.
Kids can expand their horizons with science-driven experimentation in fields such as robotics or computer gaming, or break a sweat and a few boards in one of several martial-arts camps. Gymnastics camps bolster coordination and strength in wee ones.
Armed with various facilities, group classes, and state-of-the-art equipment, 24 Hour Fitness molds amorphous adobe muscles into rock-solid flesh houses. Each location boasts cardio equipment, free weights, a steam room, and group exercise classes so social gym junkies can motivate each other. Group cycling sessions burn calories and increase energy levels, and Latin dance-influenced Zumba classes present a fun, dynamic way to slim meat suits. Before breaking a sweat, check the online schedules for upcoming times.
Jim Keegan, the founder of Yoga Nirvana, draws on his studies in kinesiology and biomechanics to help visitors obtain inner peace and healthy bodies. Before opening his own studio, he served a nine-year stint as the head yoga teacher at Arizona State University and continues his teaching career through international workshops. Jim and his fellow instructors guide students through classes such as Ashtanga for beginners, Kundalini yoga, power yoga, and mediation. Sore students can ease their tired muscles by scheduling an appointment with the studio's licensed massage therapist. In addition to group classes, Jim offers private lessons and whisks pupils away on all-inclusive yoga retreats.
Twisted Sisters Sports Grille is a home-away-from-home for fans of the Denver Broncos, but fans of ASU, drink specials, Angus burgers, and hot wings will also find plenty to cheer about. Half-pound patties flip onto pretzel rolls, accompanied by smoked bacon, barbecue sauce, provolone, and other burger-friendly treats. Turkey, italian, ham, and club grinders, served with house-made potato chips, combine gooey cheese with crisply toasted bread, adding crunching sounds to the cheers of Sun Devils and Broncos fans and despairing wails of those who wanted to watch CSPAN.
Before it became a brewery, the space that now houses Four Peaks churned out ice cream. Built in 1892, the brick building began as Pacific Creamery, transformed into Bordens Creamery, and finally traded hands to a band of local beer enthusiasts. A few things haven't changed though––today, guests will still see the same wooden ceilings and glass clerestory,, and while there aren't any cows wandering around, there is a silo. That's where more than 45,000 pounds of two-row malted barley—the base of all Four Peaks’ brews—wait to be milled and infused with specialty malts in different colors and flavors, from black coffee to red candy. Brewers then transfer the milled grains, or “grist”, to a hopper, where a computer weighs and divvies out the appropriate amount for each batch of beer. The meticulous process results in some of Arizona’s favorite beers—at least according to reviews by Frommer’s and Local Eats. Which was exactly what its founders, a crew of beer lovers, wanted to achieve. Some of their award-winning “regular” beers include Arizona Peach—light and fruity, with a subtle peach scent—and Oatmeal Stout, a thick, heavy English-style brew traditionally eaten with a spoon. They also pour seasonal beers along with naturally carbonated cask ales that rotate every Wednesday. And since the kitchen and brewery are next-door neighbors, many dishes––Angus beef burgers, chicken enchiladas––pair seamlessly with the pours, while others––pub fish and chips, Oatmeal Stout-soaked tiramisu––have the brews baked right in.