While Daniel Boone busied himself gallivanting about the wilderness in search of the perfect hat, his brother led a much more peaceful life. Squire Boone surrounded himself with caverns filled with waterfalls and stalagmites and a tranquil pioneer village. Now named for him, Squire Boon Caverns and Village not only accommodates tours deep within its caves, but high above its forested floor through Squire Boone Caverns Zipline Course.
Designed for ages seven and older, each 90- to 120-minute treetop trip begins on the ground for a brief training session and equipment fitting. Once snugly secured in full body harnesses and adequately disguised as squirrels, participants embark on journeys that climb up to five stories above terra firma. Tours traverse a swinging suspension bridge and glide on six ziplines over the caverns and village, as well as acres of neighboring forests and ravines.
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 Flatbread that pack only about 320–420 calories each.
A host of savory Mediterranean dishes fill plates at Eat a Pita, where cooks whip up dishes such as the Jerusalem, a fresh-sliced eggplant skillfully fried and surrounded by warm pita. Meaty gyros arrive in regular or Hercules sizes, as do Philly cheese steaks that sneak onto the international menu. Other entrees include grilled chicken kabobs with mushrooms and green peppers.