Since 1978, families have flocked to Five Towns Mini Golf & Batting Range for a day filled with raucous fun. On the mini-golf course, they traipse through well-manicured greenery, wielding putters as they strive for holes-in-one. A circular batting range offers 10 different cages including machines that chuck softballs and baseballs at varying speeds, with a special wiffle-ball cage dedicated to little ones and people made of glass. Armed with paintball markers, players take aim at black-hatted villains in the Wild West–themed arena, then further train their eyes and hands in the arcade.
Brooklyn Golf Center invites players to swing at a buffet of practice areas, a newly renovated 18-hole executive course, or an 18-hole mini-golf course. The center?s driving range boasts 75 stalls, 25 of which are covered and heated, keeping the sun from burning fair-complected golf balls. After working on their long game, players can move to the putting green or chipping area to warm up before hitting the 18-hole executive course or putting through the mini-golf course. Those seeking educational guidance can take lessons with PGA Director of Golf Anthony Rodriquez or Joel Garyn, who harnesses more than 35 years of competitive golf experience. Before visiting the links, players can drop into a 900-square-foot pro shop stocked with gear from brands such as Mizuno, Nike, and Wilson. The center?s golf experts can match players with clubs from these brands during custom club fittings that determine ideal pairings. In addition to serving its own customers, Brooklyn Golf Center also supports community efforts as part of The First Tee program, which brings golf to young people who would never otherwise get the chance to grip a club.
Certified as a Class A instructor by the PGA, Jonathan Margolies unloads golf wisdom accrued through his extensive experience during private lessons conducted at the course of Cypress Creek Country Club. Armed with a well-rounded skill set, Jonathan can adeptly address all aspects of the game, helping golfers cure slice-prone swings, gain confidence in their short game, or learn which club is most effective as a backscratcher. In addition to his PGA recognition, Jonathan also bears certification from the Titleist Performance Institute, which affirms his in-depth understanding of golf-specific physical training. Players looking for an equipment upgrade can even consult Jonathan for advice on clubs: his experience as a Master club fitter makes him particularly astute in the subtle science of pairing people with bars of metal.
On each of the 18 holes at Jacob Riis Park Golf Course, players have three chances to pitch and putt their way to par. Splayed over the 26,000-acre Gateway National Park, holes are kept short—150 yards and less—so as to make accuracy the prime concern, as opposed to driver distance or leaping like Michael Jordan some 400 yards and dunking the golf ball. Since the course's establishment in 1935, this attribute as well as the wide-open format and generous bent-grass greens have made it an ideal place for beginners and rust-banishing veterans to hone short game skills.
When she's not running a distressed-animal rescue operation, you'll find Karliin Brooks serving pressed juice and raw, vegan food from the counter of a juice bar or the window of a biodiesel-fueled food truck. The lifetime vegan founded The Squeeze as another search-and-rescue mission of sorts: to save New Yorkers from their own poor dietary habits and the environmental impurities that constantly bombard them. Brooks uses a Norwalk hydraulic juice press to convert unpasteurized produce?which is organic, non-GMO, never frozen, and local wherever possible?into sippable, superfood mixes that aid detoxification and weight-loss efforts. The Norwalk hydraulic juice press preserves live enzymes, minerals, and nutrients to help the body reset and kill cravings.
In addition to tasty, healthful juices, Brooks prepares a full menu of raw and organic breakfast foods, desserts, and savory dishes, including coconut truffles and "moc n' cheese" made with gluten-free pasta. She also promotes individual and planetary wellness via group or private food-prep classes, teaching people how to make "cheese" out of cashews.