Badger Health Center’s trained instructors help practitioners find their footing with a healthy schedule of yoga, Zumba, tai chi, and qi-gong ball classes. After checking that they’ve donned tops and bottoms, guests locate their centers at Iyengar yoga classes, which focus the mind with deep breathing and build strength with lengthy poses. Unlike a nougat-filled river, Vinyasa yoga’s low-impact, balance-bolstering poses flow, and Zumba's cardio dance party blitzes stress and calories to the beat of lively Latin rhythms. Slow, meditative tai-chi movements and qi-gong ball exercises aim to tone muscles and balance the chi, an energy thought to course through all living things and talking lava lamps.
Certified CrossFit instructor and NASM Performance Enhancement Specialist Josh Maney aims to help clients take on new challenges in their workout regiment. As a former player on University of Wisconsin-Whitewater's national champion football team, he motivates exercisers through the CrossFit Consumed?s Olympic weightlifting and gymnastics-infused workouts included with gym memberships to help them reach their fitness peaks. The major lifts?dead lift, squat, clean, presses, C&J, and snatch?work a variety of muscle groups. Clients keep muscles guessing with a mishmash of gymnastics basics, including dips, rope climbs, splits, handstands, and sit-ups. All CrossFit coaches work closely with clients in order to perfect their form and push them toward reaching their highest potential.
Josh Maney, owner and head trainer at The Underground, means business. Before founding his own fitness center, he studied health and human performance in college, played college football, worked at Equinox and Gold’s gyms, and became a certified personal trainer and performance-enhancement specialist. Today, he puts all this experience to use in The Underground’s indoor facilities, where his clients see classic free weights in place of treadmills, televisions, and mirrors. With a focus on functional movement, the staff leads clients in small-group classes, in which they build strength and condition their bodies by eschewing isolation and training muscle groups together.
Ever since Jerry Murphy opened Murf’s Frozen Custard & Jumbo Burgers in Waukesha in 1993, he and his team have been dishing up what he calls “local, quality eats.” To him, that means burgers made to order and loaded with toppings; Friday fish frys; and sloppy fried-egg sandwiches piled with an egg, coleslaw, tomatoes, and french fries—and then served with a knife and fork. For dessert, there’s small-batch frozen custard made fresh throughout the day.
At Murf's in Brookfield and Waukesha, the cooks use top-notch ingredients for everything they make. Their 5-ounce patties are made from a custom sirloin blend that Jerry obtains locally, and their burgers and sandwiches are served on lightly toasted Paielli’s Bakery buns. “Local, quality eats,” Jerry says. “Everything we serve is high-quality, fresh, and made to order.”
Diners can order their food for the dining room or devour marinated and grilled chicken-breast sandwiches with piping hot fries out on the patio.