For most of us, January is a new beginning in many ways, each one as different as we are. For those of us who want a new start on our health and fitness in 2018, we are sharing some unique ways to go about reaching our goals. This issue features gyms that have something special to offer, as well as a new healthy recipe to try and ways to get outside this winter with some healthy and natural activities.
Business owners, executives and community leaders met November 9 at The Penthouse at the C. W. Moore building for a night of music and food from Zee’s Rooftop. All proceeds benefited Camp Hodia, supporting Idaho children living with Type 1 diabetes. Thanks to the many local businesses who donated door prizes worth more than $1,700.
The Idaho Technology Council Hall of Fame and Idaho Innovation Awards highlight the work that has been part of Idaho’s past and the great innovations that are defining its future. Barbara Morgan, former NASA astronaut and educator, and Burt Rutan, aerospace designer and engineer, were the 2017 inductees.
Members of Boise Fire Fighter’s Local 149 distributed 300 new coats to 10 local elementary schools. BFF Local 149 raised more than $9,300 since fundraising began in May. The money was raised by producing and selling a 2018 Boise Fire Fighters Local 149 Calendar, putting on the first-ever Boise firefighter fashion show and hosting the 10th annual Boise Fire Pumpkin Patch.
Acta non verba Action, not words. How often have we told ourselves—and others—that this year will be different? That this year will be the year of fitness and better and healthier choices. The year that we actually use that neglected gym membership. It has been said that 80 percent of all New Year’s resolutions will fail by February. So if you are considering wiping clean that dusty fitness slate to start those healthier habits afresh, here are four local options to keep yourself in that coveted—and successful—20 percent. Boise: Boise-ParkCenter.OrangetheoryFitness.com, 208.246.8600
1 tablespoon + 2 teaspoons extra-virgin olive oil, divided 1 16-ounce package shelf-stable gnocchi ½ cup sliced shallots 1 pound asparagus, trimmed and cut into thirds ¾ cup reduced-sodium chicken broth 1 pound raw shrimp (26-30 per pound), peeled and deveined, tails left on if desired ¼ teaspoon freshly ground pepper Pinch of salt 2 tablespoons lemon juice ⅓ cup grated Parmesan cheese
With decades of combined experience under their belts, these local trainers have seen it all. We asked them to share a memorable experience or something they have learned, and they delivered—the good, the bad and the funny.
Structured with exactness, the townhomes on The BLVD boldly line the street with quiet dignity. Clean and striking, each townhome is uniquely designed with precision and attention to detail. No two homes are finished the same, yet together they present a picture that is flawlessly balanced.
When winter sports come to mind, it’s typically ruddy-cheeked and smiling skiers and snowboarders plowing through fresh powder or carving arcs on a fresh slope.
When Nicholas Clare bought his first restaurant eight months ago, Pinnacle Sports Grill was struggling. Although Pinnacle had a small corps of loyal customers, it was immediately clear the place needed some freshening up. Nicholas hired Mike Morrison and Johanna Simon to manage and help him update the bar and grill.