Every summer, the Trans-Sierra Club takes four groups on a 75-mile trek, across their namesake mountain range to the highest altitude peak in the contiguous United States: Mount Whitney. The mountain measures 14,500 feet high, and while it has been summited by more than one fifth grader, don't be fooled. The route to the top is far from child's play. Participants must hike 8-12 miles a day and carry their own food and camping gear. However, the spectacular views?and the sense of accomplishment?that await at the summit are worth the sweaty journey.
Cowboy Way Adventures’ veteran wranglers traverse this vast landscape and know the wilds of Arizona almost as well as they know the muscular steeds they captain. To introduce others to the untamed beauty of the Arizona countryside, they match riders with compatible horses and lead guided trail rides.
After pairing each guest with a steed that moonlights as a cattle horse and occasional lounge singer, the wranglers take parties through the pine-filled Prescott mountains, trotting alongside rocky cliffs and through the Verde River. Riders in Wickenburg wander down Sonoran Desert trails, past saguaro cacti and sandy washes that lick the bases of soaring cliffs. Those in Sedona follow red-dirt cattle trails before circling back to the stables, guided by the windmill in the distance.
Wranglers ensure a comfortable yet exciting journey that allows beginners to saunter along and advanced equestrians to gallop up hills and naturally occurring escalators.
Spectrum Home Services expertly sweeps, scrubs, dusts, and de-grimes the mess-infested living areas of overbusied homeowners. To start the deep-cleaning process, a trained agent of spotlessness first takes aim at surface problems, removing smudge, demoting dirt, and sending debris back to the flea-shaped carnival prize it rode in on. After the general dusting, the cleaner dives deeper into the dirt, investigating undersides, insides, and all eight sides of your pet octagon. The hygienic takeover purges rooms throughout the house—kitchens give up their jettisoned cereal crumbs, streaks and stains are kicked out of showers, and bedroom dust busters get a much-needed dusting.
In 1966, Chuck Mabery bought a cattle ranch that dated back to the late 19th century, planting the seeds of the Blazin' M Ranch. After stints herding and growing vegetables, the flood of 1993 forced the Mabery family to start over, inspiring them to show off their musical talents at a traditional chuck-wagon dinner staged on the property. Fully renovated in 2010, the ranch now hosts an authentic Arizona frontier town where visitors can experience the cowboy life through such activities as lassoing mechanical steers, shooting wax bullets out of a real Colt .45, and learning how to easily covert ten-gallon hats into metric. A selection of shops fits customers out in Western-themed apparel, the copper Spur Saloon serves local wines and microbrews, and a museum delves into the history of the ranch, pioneer-era Arizona, and the Yavapai-Apache Nation. An old-time photo studio, "Pistols and Petticoats", allows groups to have their likeness captured while wearing Victorian costumes. At the museum, the unique Wood'n West Gallery enthralls visitors with moving dioramas of Western life, hand carved over 30 years by a master whittler.
At Hog Wild Restaurant, Dawn and Mike West marinate their baby back ribs for hours and slow-smoke their beef brisket and pork. It’s this Chicago-style “low-and-slow” cooking method that has helped the couple—who opened a pair of restaurants in the Windy City before relocating to Cottonwood—repeatedly win the Verde Valley Readers’ Choice Award for Best Barbecue in the Verde Independent. And the good press doesn’t end there; in 2009, the eatery earned recognition as one of the top six barbecue places in Arizona from the Arizona Republic, which praised the cooks for their “unforgettable” baby back ribs with “pitch-perfect sweet sauce.”
Hog Wild supplements its tender beef brisket, pulled pork, and ribs with nonbarbecue items, fittingly from the Wests’ hometown. Italian beef sandwiched between Chicago’s soft Gonnella bread, Italian sausages, and hot dogs topped with very specific fixings round out the menu.