Blue Light Digital Sound looks like somewhere you’d go to watch a band play a concert rather than record an album. Wood floors flank the 600-square-foot space, running adjacent to an exposed brick wall and parallel to the studio’s 20-foot ceilings. The other three walls, coated in periwinkle blue, cast a cool glow over the studio, setting the perfect mood for guitarists, drummers, and singers as they croon their track into an array of vintage and modern microphones. Throughout their recording session, musicians easily can oversee the editing and mixing process, thanks to a 51-inch flat-screen monitor that displays the goings-on in a big, bold, and clear format. A glass window also allows artists to communicate with the control-room engineers manning the 32-channel analog console, and SSL convertor or bashfully shoo away their proud mothers.
A philosophy expressed by the acronym F.U.N. is to be expected at a childcare center with play-based curricula. Hands-on experiences at Bright Beginnings Childcare Center are designed to "inspire a child's natural curiosity, imagination, and creativity" while fostering social, emotional, and cognitive development. Surrounded by walls painted every color of the rainbow, infants and kids eat healthy snacks, smear paint, play games, and learn.
Digital expert Anthony McCall transmutes deteriorating VHS tapes and other obsolete media onto long-lasting archival DVDs. Customers bring in up to 120 minutes of recorded tennis matches or raw footage of picnicking grizzlies on a single VHS, VHS-C, 8mm, Hi8 tape, MiniDV, or MiniDVD. Chapters are inserted automatically, making it easier to impress dates with marathon finish-line footage without having to fast-forward through grade-school shot-for-shot remakes of The Seventh Seal.
Slinging high-quality meats directly into home kitchens for nearly a century, Passanante's Home Food Service’s butchers hand-trim antibiotic- and hormone-free beef, chicken, and pork and deliver the flash-frozen cuts straight to doorsteps. To forge their naturally aged steaks and burgers, they only use meat from grain-fed Angus steers raised without hormones, steroids, preventive antibiotics, or sugary cereals.
Additionally, they sell locally raised pork, which gleans its uniform color and succulence from a farm-fed diet of corn and grain. For their poultry, they enlist the help of farmers in Maryland and Pennsylvania to raise the birds on seeds and grains, unlike factory farms, which fatten up their chickens with insults that undermine their self-esteem.