Even before he founded PowerFit Bootcamp, JR Spear always felt a calling to transform people into fitness machines. A fourth-degree black belt and studied martial artist, Spear spent years training future Marine Corps officers and Iraqi soldiers in self-defense and combat skills. Later, Spear taught his own MMA fitness and cardio-kickboxing classes, along with personal and group training sessions.
At PowerFit Bootcamp, he and his staff of fitness instructors encourage each student to persevere by leading motivational and high-energy classes. At 12 indoor and outdoor locations, students undergo full-body workouts designed to jettison fat and tone muscle. Trainers welcome students of all stripes, giving them a period of time to complete each move, rather than a number of repetitions, encouraging each student to do as much as he or she can without feeling uncomfortable, overexerting, or resorting to time travel. Along the way, coaches track progress and motivate students by noting benchmarks during physical fitness tests on the first Monday and Tuesday of each month.
As devoted Catholics in the early '60s, Ed and Margie Imo would wait until after midnight every Friday night to pickup meat-topped pizzas from their favorite local St. Louis pizzerias. Tired of going out so late, they were inspired to make a change. In 1964, they opened their first Imo's Pizza to offer what was then an innovative concept—home delivery. As a nod to Ed's career cutting squares of linoleum, the duo's pizzas were always cut in squares and used as tiling to construct restaurant's floor. Today, the Imo's franchise encompasses more than 90 stores, and hasn't strayed from their square slices and pledge to never-frozen ingredients. The thin-crust pies are layered edge-to-edge with 100% provel cheese, homemade sauce, and more than 15 meat and veggie toppings.
Featured on The Dr. Oz Show as an alternative to liposuction, high-tech i-Lipo treatments slim circumferences by using lasers instead of incisions. The FDA-approved system can target the hips, waist, or thighs and imitates the body’s natural fat-burning process to break down fat deposits. A sequence of 8–10 treatments—each followed by a brisk walk, a gym visit, or an energetic roll up a hill—typically maximizes results. The clinic facilitates weight loss with alternate methods as well, crafting custom nutrition plans, administering lipotropic B12 injections, and, when advisable, prescribing weight-loss medication.
Scooping ice cream in the summer is a common way for high-school kids to make some extra cash to put toward their college funds. But for a group of high-schoolers from St. Charles, the lure of money wasn't the only reason to get into the ice cream business. They also wanted to gain some real-world business experience, so they opened their own mobile ice cream truck, Coneheads LLC, which doles out packaged ice cream favorites on hot days.
From their window, they serve up Klondike Choco Tacos, Blue Bunny cookie ice cream sandwiches, and tangy red, white, and blue bomb pops. The team also works special events, such as birthday parties. For an extra-special treat, they even allow birthday kids to achieve their dreams of being an ice cream man or a magnanimous and just lord by serving their friends from inside the truck
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In 2013, after more than a decade in business, the owners of Wild Horse Grill felt like they needed to shake things up. So they brought in Executive Chef Ray Carpenter, a Travel Channel-featured pro renowned for his prior work at Niche Restaurant and Prime 1000 Steakhouse. His two biggest influences on the menu have been an emphasis on using local food producers and a balance of classic and contemporary techniques and flavors.
But even the most conservative palate can embrace Carpenter's modern style. It's subtle?from the sous-vide cooking method he uses to inventive sides like the mushroom hash he pairs with Maple Leaf Farms cherry-wood-smoked duck. Still, Wild Horse's steaks remain a hugely popular draw, with Black Angus cuts aged at least 28 days before being plated as 8-ounce filets or 32-ounce bone-in rib eyes.
The restaurant is known for its quality, yet it's far from stuffy?every weekend there's Fried Chicken Sunday and on Wednesday evenings guests can bring their dogs to the patio, which was voted to the top 10 most dog-friendly patios by the Riverfront Times. Wednesday evenings are also the grill's Pups on the Patio night, where a portion of the purchases of customers with dogs is donated to animal shelters.