Cape Cod Fish Share strives to minimize the fathoms between seafood lovers and the ocean, delivering fresh, line-caught seafood from boats to homes as quickly as possible. The group, which considers itself a community-supported fishery, gets its fish from local fishermen who embrace sustainable practices?including ones based out of Chatham, Provincetown, Hyannis, Martha?s Vineyard, New Bedford, Falmouth, Sandwich, Nantucket, and Fairhaven.
These shares supply customers with at least two different species of fish per week, usually some common fish as well as, for the sake of variety, some unusual and seasonal species. Deliveries might include Atlantic cod, grey sole, lobster, monkfish, sea scallops, ancient 50-foot kraken, or yellowfin tuna?but the contents ultimately depend upon what can be purchased directly off the boats on the day in question.
After workers fillet the seafood directly on the pier, they meticulously clean and pack it so that, upon reaching customers' homes, it can immediately hit the frying pan or the freezer. To help with keeping things fresh, Cape Cod Fish Share's recipe blog provides numerous ideas on how to prepare the fish.
To help women achieve their fitness goals, the certified personal trainers at Get In Shape For Women focus on four areas: weight training, cardio training, nutrition, and accountability. In small group sessions, trainers modify exercises to suit up to four ladies' fitness levels, beginning by calibrating strength-training sessions—such as free weights, lunges, and squats—to each client's abilities while still ensuring they are challenging themselves. Then comes high-intensity cardio interval-training sessions in which trainers encourage exercisers to achieve optimal results on the treadmill or elliptical.
The trainers supplement the group workouts with nutritional planning centered around the concept of eating six small, balanced meals six days a week. They set aside the seventh day as a "free day" for a bit of indulgence, be it eating a favorite sweet or lusting openly after bacon. To hold their women accountable, trainers talk nutrition on the floor during scheduled appointments, and the ladies' progress toward reaching their goals is measured by trainers each week.
Owner and head chef of Viva Mexican Grill and Tequileria, Carlos Mendez grew up in Mexico watching his mother and aunts as they concocted labor-intensive food without batting an eye. He would even venture off to the countryside to collect any wild mushrooms they might need. Now at his restaurant, he keeps his culinary traditions alive with his menu of Central Mexican cuisine. Fresh guacamole made table-side prepare palates for forthcoming entrees. Handmade masa pancakes topped with queso fresco join slow-cooked pork carnitas and tricolor plates of chilis en nogada with creamy walnut sauce. Thirteen types of margaritas and chilled coladas and daiquiris cool tongues coated in hot spices.
The festive decor of earthy deep blues, red clay tiles and adobe-colored walls also pays tribute to his homeland, as does a mariachi band. These musicians rove between tables, serenading diners with romantic string and vocal harmonies and the occasional rap battle.
After years of working as physical therapists in the Boston area, Joint Ventures co-owners Dan Brownridge and Dave Larson noticed one major aspect missing from in most clinics?a personal relationship between the healer and patient. The duo created Joint Ventures in an effort to bring those strong relationships to their community through advanced integrated healthcare clinics where each patient gets optimal one-on-one time with their physical therapists. At all seven locations, Dan and Dave?s more than 55 practitioners craft detailed treatment plans using the facility's four-lane pools and cardio and weight machines, including therapies ranging from acupuncture to massage, yoga, or personal training. Throughout each patient?s therapy, the team of practitioners keeps their interpersonal skills on point with regular meaningful patient-therapist conversations that end with the pair weaving BFF bracelets from each others? hair.
Eco-friendly, reusable Re-Pac bags protect food, toiletries, and other items within confines that repel mildew and mould. Vibrant colours and patterns add touches of style to their tightly woven nylon liners, zippers, and polyester outsides, which have been rated safe for food by a third-party lab. The sacks range in volume from 7"x4" bags (about the size of a pair of sunglasses) all the way up to a gallon-size bag ideal for carrying toiletries or the world's largest gumdrop.
The company, which was started by a nurse and her mother, manufactures all its bags within the United States. It also backs each product with a lifetime warranty, which guarantees the bags stay safe during countless trips through the washing machine or the interdimensional wormhole in the dishwasher.
Mahoney's Garden Center beckons green-thumbs and novices alike to its sprawling facilities, which burst with a plethora of plants, blooms, and gardening accoutrements. Although merchandise varies by store, shoppers may score finds such as a knock-out rose shrub ($29.98), zinnia perennials ($4.98) or an 8-inch hanging ivy ($16.98), complete with a Rhodes Scholar application. The 6-inch hibiscus ($12.98) lends its vibrantly hued blooms to front porches or a modest giant's windowsill. Perch deserving bouquets in the 12-inch embossed teal ceramic planter ($44.99) or display 10- and 11-inch hanging baskets ($12.50) that double as hideaways for spare doghouse keys. Customers can also narrow their searches for outdoor patio furniture at the Winchester and Falmouth locations.