In 1911, 15-year-old Elroy L. Payne dropped out of his Lincoln, Nebraska high school and journeyed to Los Angeles. A year later, he persuaded his parents and seven siblings to join him, and by 1933, the Paynes were the largest manufacturer of gas furnaces in the western United States. That was also the year Elroy painted the company trucks to match the state flower: vivid orange like the california poppy. Throughout the decades, the home-air experts' focus shifted. Today, they repair air conditioners, perform regular maintenance, improve air quality with filters and UV treatments, and sell AC systems.
Payne trucks are still bright orange today, but now they're also fuel-efficient Scions, which the company estimates has prevented 384,000 pounds of carbon from leaking into the air. Likewise, eco-friendly refrigerant, instead of snowman tears, flows through every device technicians install, and the team designs custom energy-efficient "zoning" systems for homes whenever possible.
With the exception of apprentices, all on-staff installers and service technicians have between 10 and 28 years of experience in perfecting air quality and go through a rigorous in-house training program on top of that. Payne specialists are so confident in their AC-whispering abilities that they insure their repairs with a one-year guarantee. Specialists adhere to a strict set of policies on the job, promising to be punctual, tidy, and respectful of clients' homes, first burning symbolic offerings in crankier furnaces. Though the company offers products by York, Lennox, and Carrier, technicians do not work on commission, and pride themselves on eschewing pushy sales tactics.
The hand-powered Healthy Juicer, a compact 3.5-pound kitchen appliance, transforms a variety of wholesome leafy greens into their drinkable essences. Rather than cutting and spinning its veggie victims, the device uses a masticating approach to efficiently pulverize leaves and grasses without building up heat, producing juice that contains all original nutrients at a cool, drinkable temperature.
Hello Desserts treats guests to a smorgasbord of sweet treats from all over the world. Diners dig their spoons into a creamy flan or waffle-bowl ice-cream sundaes, sip azuki red-bean milk shakes, or sink their teeth into tiramisu and fresh puff pastries. Desserts pair perfectly with tropical-fruit smoothies and boba drinks, or ice-cold frappes and piping-hot espressos and lattes.
As the latest venture of San Francisco Soup Company, Ladle and Leaf boasts a new name, look, and menu items. However, the core commitment of the restaurant remains the same?to make great, healthy food. Every day, Ladle and Leaf?s chefs hand-craft custom-tossed salads, made-to-order sandwiches, and approximately 12 healthy soups from scratch within their kitchen, keeping an eye on sustainability and seasonality. The restaurant's innovative dishes showcase globally-inspired flavors by using organic and locally sourced fresh ingredients, such as cage-free eggs from Glaum Egg Ranch and organic milk from Clover Stornetta. Ladle and Leaf's commitment to conscious dining extends to the nutritional realms: each nutrient-packed recipe comes with nutrition stats, and the menu even designates which soups are gluten-, meat- and dairy-free, and which soup spoons best shield noses from affectionate pinches.
As a gymnastics coach, Kaia FIT founder and owner Nikki Warren always noticed how children in motion tumble and play with ease. They were effortlessly agile and flexible, and yet many of them would grow into adults who would struggle to stay active. Kaia FIT sprang from this realization with the goal of restoring female physiques to the adolescent pliability everyone enjoys before they grow their rock-hard exoskeleton after sixth grade. In a welcoming environment, the expert coaches retrain bodies with dynamic workouts designed to strengthen muscles, boost energy and confidence, and vanquish fat. They root the sessions in functional training, a method that enlists athletes' own body weight and movement to stimulate fitness.
Programs range in intensity and length for exercisers of all ages, fitness levels, and goals, from six-week BRIK boot camps, which debut a fresh workout regime for each season, to Saturday Power Hours, which blend interval, strength, and endurance training. CORE Session boot-camp classes unfold in five-week intervals between BRIK camps and use muscle-confusion techniques to keep bodies in better shape than fad diets or preserving them in amber for swimsuit season would. The various regimens invite women to join a community where they dedicate themselves to maintaining their health and fitness.
Gil Stancourt says he'll put a light bulb in anything. Take one look around his studio and you'll believe him. The born tinkerer, who built his first lamp at the age of 12, has spent the last quarter century restoring antique lamps and designing original lighting fixtures, and in that time he's custom-made crystal fixtures, reproductions of cathedral chandeliers, and even art objects from repurposed items. Gil's specialty is bringing back to life antique lamps, which he can convert into more eco-friendly fixtures by retrofitting them to use energy-efficient GU-24 compact fluorescent bulbs and to not shine directly in the eyes of an endangered species that's trying to get some rest.
The lighting master shares his expertise in instructional classes, during which students learn basic wiring techniques and proper tool usage by constructing their own lamp from a wine bottle and other materials.