Katy Fit Couples

Working out as a couple offers time together, accountability, and ultimately, success for these dynamic duos. Four couples share their motivation and advice on how to get fit and stay fit, despite demanding careers, kids’ activities and life’s obstacles. They have found fitness maintains the best quality of life.

Katy Magazine, June/July 2017

Written by Gail G. Collins

Healthy Commitment

Jeremy and Clarissa Browning

Ages: Jeremy 40 yrs.; Clarissa 35 yrs.

Children: Boston 1 yr.

Favorite workout moves: Jeremy – squats and squat cleans; Clarissa – power cleans

In 2015, when Jeremy and Clarissa Browning took a hard look at themselves, they saw the exact opposite of everything they used to be. Jeremy had played college baseball and coached, while Clarissa once danced ballet. “We were lethargic, restless, and fueling our bodies poorly, which affected our physical, mental, spiritual, and emotional selves,” says Jeremy. The couple vowed to become their best and healthiest selves.

 

That commitment led them to investment in six Iron Tribe Fitness franchises, stressing proper nutrition and intelligent fitness for sustainable change. High intensity interval training provides them with a safe, fast-paced, varied workout. While coaching others, Jeremy lost 43 pounds, and Clarissa regained her strength with optimal body fat composition, even after pregnancy. They find inspiration in wanting to share a long life with their son, Boston. “We both feel it is a sign of gratefulness and self-respect to eat clean and workout consistently,” says Clarissa.

 

 

 

A Healthier and Happier Couple

Matt and Meagan Clanahan

Ages:  37 yrs.

Children:  Ryan and Quinn 7 yrs.

Favorite workout moves:  Matt – jump rope double-unders; Megan – burpees, push-ups

 

Consumed with life after the birth of her twins, Meagan stopped exercising. Despite having been a collegiate athlete, she panted her way up the stairs. When the children headed to kindergarten, she found a nearby gym and no more excuses. Matt had consistently worked out at home, but they joined as a family pledge. Now, they crave the workouts, scheduling partner sessions as friendly competition when possible. “It’s one hour we can have that’s just for us,” says Matt, and it fuels other areas of their busy lives.

The couple has gained lean muscle mass and improved their eating habits, yet find balance—no Cheetos, but a nice glass of wine. Accountability is vital and goal-setting—like finishing a quarter-marathon for Meagan and more energy for Matt’s demanding job—drives them. “We are a healthier couple, but also a happier couple,” she says.

 

 

Staying Healthy for their Children

 

David and Kristen Hewitt

Ages: David 42 yrs.; Kristen 41 yrs.

Children: Olivia 9 yrs.; Garrett 7 yrs.

Favorite workout move: David – box step-ups, planks; Kristen – deadlift, kettle bell swings

 

David and Kristen Hewitt lost their fathers when the men were in their 50’s. The couple needed to stay healthy for their children, so they joined a gym. Classes with cardio and strength components that change and challenge them, while emphasizing form and mechanics, are their favorite. These include modifications for Dave—who lost his leg below the knee in a motorcycle accident followed by knee and hip surgery—to expand his mobility and technique. This improved Dave’s gait with a prosthetic limb and lessened his medications. In the past seven months, he lost 25 pounds, and Kristen traded in 20 pounds for a leaner body and ramped up muscle. Big changes in food and family activity accompanied their fitness regime. “Eighty percent of it is diet—make small changes that stick,” says David. Kristen adds, “We have more energy, we are sleeping better, and just feel better overall.” Accountability and togetherness assured their success.

 

Building Friendships and a Healthy Lifestyle

Chad and Brittani Morales

Ages: 29 yrs.

Children:  Kipton 1 yr.

Favorite Workout Moves:  Chad – cleans, squats, gymnastics; Brittani – anything with a barbell

 

Chad and Brittani Morales are fitness coaches and compete in Crossfit competitions, but they face the same obstacles to a healthy lifestyle as everyone else. “You can’t out-work a bad diet,” says Brittani. “To see results, you have to make some sacrifices, have a plan, and stick with it.” Weekly, she organizes meals ahead to avoid inevitable time-crunches.

Working out has been part of their relationship from the get-go, building more togetherness. They enjoy partner or team workouts and chippers, which link several series of timed movements. “We both have the same goal to be healthy, but working out as a couple also allows us to motivate and push each other,” says Chad. Through their Crossfit competitions, they have created lasting friendships in the community, too. As coaches, they have applauded the inspiring and difficult journeys people have made to regain health. Overall, fitness maintains the best quality of life. KM

Bio: Gail G. Collins writes for magazines, has authored three books on life abroad and believes meeting people is the best way to understand the world.

GOING WORLDLY

Nomads Global Lounge Caters to International Travelers & Local Foodies

Northern Arizona’s Mountain Living Magazine, June 2017

Story & Photos by Gail Collins

Travel writer and a founder of Outside magazine, Tim Cahill, once noted:  “Travel is best measured in friends, rather than miles.” On the cusp of summer, one’s mind turns to travel, to vacation. Vacation and travel are used interchangeably, but the first often entails getting away to relax, while the latter implies exploration.

Exploration becomes an education, both in making plans and executing them, and as plans generally go awry, that is when the learning begins in earnest. We must problem-solve, reach out to strangers, and often, we make friends in the process. Beyond our familiar culture lay new ways to live, think and grow. Our circle of experience expands dynamically, and we are raw and real in the moment. Maybe, that authenticity allows us to find fast friends when wandering—we open up, engage in novel adventures and find others, who understand the joy in it.

We are fortunate to live in a place, where people come for adventure. Flagstaff is a jumping off point for travelers from around the globe. They bring their ways to us! The connecting point for such fellow travelers is Nomads Global Lounge with the motto:  “Where the world comes to mingle.” Owners John and Lisa McCulloch wanted a social space for guests of their properties, so John spent more than two years employing his

woodworking skills to transform the previous check-in area of Motel DuBeau. Nomads opened last October.

“We created an elegant, but comfortable, communal environment, where travelers and pilgrims could gather and tell stories, and locals could meet them,” John said. Lisa handled the decorating, layering a sleek, international atmosphere over classic, historic bones. Handcrafted, burnished wood, leather seating arranged for chatting, bold colors on the walls and global destinations on frameless canvases give Nomads a timeless, yet yearning-forward, feel. The duo built a background in customer service before buying the Downtown Motel in 1997 and Motel DuBeau Travelers Inn & Hostel in 2000 to provide beds for 90 travelers.

“It’s a quiet place to come after the theater, for parents dropping off college kids, a pre-game meet-up or a nightcap after dinner,” said John. The bar aspects include a variety of international wines and beers, plus cold pints of Boddington’s and 90 Schilling, specifically. Can’t decide on a wine? John suggests sampling sips.

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RAISING the ROOF

Outdoor Dining in Downtown Flagstaff Reaches New Heights at Root Public House

Northern Arizona’s Mountain Living, May 2017

Written by Gail Collins

One of life’s simplest joys is eating out, and by that, we mean out of doors. Warm and lovely days encourage us to camp, hike or fish, and inevitably, to gather for a meal. Everything seems bigger in the great outdoors— including our appetites for food and flavors. Gathering for a barbecue or escaping for a picnic provides real health benefits, such as vitamin D, boosted mood and increased activity.

The delights of eating outdoors are timeless. From a trestle table filled with a family feast in the Tuscan countryside to a patio table laid with linen on the Champs Elysees to a rooftop view above it all in downtown Flagstaff, al fresco dining is a pleasure. “We have the designation of being the only rooftop dining in town,” said David Smith, chef/owner and partner with Jeremy Meyer of Root Public House.

Root’s rooftop perch is spacious, nearly doubling the its size, under a bowl of blue. A bank of seating wraps the patio plus plenty of tables for soaking up the rays and the view make it the best summer spot. The San Francisco Peaks hold prominence on the horizon surrounded by historic city sites. The bar is self-contained, providing equivalent drinks service as the main floor with eight to 10 local brews on a dozen taps. Or try the signature cocktail Root Down. It’s vibrant, containing only local ingredients:  Desert Rain gin, carrot juice, jalapeno bitters and local IPA foam exuding a citrus fragrance. Although the rooftop tends to drinks and nosh, guest have access to the full food program.

Like the expansive rooftop, Smith and Meyer’s idea to own a fine dining restaurant grew. Raised in Virginia and Arkansas respectively, they channeled their southern backbone for inspiration originally. That blossomed as well with Smith open to the whims of whatever looks good and tastes great on the menu. Meyer summed, “Root Public House pushed our boundaries in good ways—we’re keeping it organic.”

Both had lengthy industry backgrounds. Smith arrived in Flagstaff a decade ago with successes as partner/owner of Brix Restaurant and Wine Bar, before opening Criollo Latin Kitchen and Proper Meats and Provisions. Smith met Meyer, the bar program manager at Criollo, in 2010. Understandably, the team had a proper following when they launched Root in July 2016 with a bang. The partners’ consistent mission provides sustainable, organic and local fare. White paint and steel touches create an understated vibe like the owners’ trademark jeans and tees.

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Breaking the Mold

Dr. Linda Yancey excels in the male-dominated medical world of infectious disease

Katy Magazine, April 2017

Written by Gail G. Collins

When a Texas A&M undergrad in biology signed up for a rusty professor’s microbiology class, her life’s work came into focus. Today, Dr. Linda Yancey is a rarity, where only a handful of the women studying internal medicine go on to become infectious disease specialists (IDS). She also holds a position as chief of staff, where the demographics of executive positions have been slow to shift to women.

Dr. Yancey graduated from medical school at Texas Tech in 1996 and did her residency at Arizona’s Mayo Clinic. She returned to Texas for a fellowship at Baylor after the birth of her first child. The new doctor moved down the street from her in-laws and had three more children, calling Katy home.

Dr. Mom

“The work-life balance is most challenging, and more so for female physicians,” says Dr. Yancey. “Doctors don’t have the option of closing the clinic because their own child is sick.” Her husband, Lanier Ripple Jr., is a software developer and works from home. It has been a major win for their family as childcare issues often fall to the mother, and Yancey praises his career support.

What children see in their home life is normal, and often it is enlightening and funny. When Yancey’s oldest daughters were 5 and 7 years of age, they were together in the car traveling from a baby shower, rife with female physicians. The older daughter wondered aloud if men could be doctors. Before Dr. Yancey could speak, the sister answered in a tone that implied it was stupidest question she had ever heard, saying, “No, only girls are allowed to be doctors.” Dr. Yancey burst out laughing before she could confirm that, despite the recent evidence, both men and women can be doctors.

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Kings of SIZZLE

Horsemen Lodge Steaks a Claim on an Iconic Meal

Northern Arizona’s Mountain Living Magazine, April 2017

Written by Gail Collins

Steak. The word brings meat to mind. Not just any beef, but a premium, savored experience. While the term steak defines any fast-cooking cut, most of us wouldn’t be so generous. Taste, tenderness and marbling all play a part in making a steak great.

In general, meat is muscle, so the choicest steaks are sliced from lesser-used muscle areas. The loin or backstrap runs along either side of the spine in long, tender muscles outside the ribs. The tenderloin or filet mignon lies on the inside of the ribs below mid-spine. From these two muscles come four ideal candidates for steaks:  ribeye, tenderloin, strip and T-bone. In each of these cuts, fine flecks of fat—called marbling—baste the meat with flavor.

Though diners may have preferences, there are a few classic culinary rules for achieving steak nirvana. First, apply generous amounts of coarse Kosher salt to meat left at room temperature for 30 minutes. Brush with clarified butter or oil to prevent sticking and use a smoking hot grill. This shortens cooking time for more tender beef, adding a flavorful crust. Lastly, after cooking, let the steak rest for a few moments to absorb the pockets of juice. Most consider the ideal steak to be an inch-and-a-half ribeye, served medium rare with a pink, warm middle plus sufficient char.

Steak is an iconic meal, and northeast of Flagstaff—a few miles up U.S. 89—an icon has been serving them for more than four decades. Horsemen Lodge Steakhouse opened in 1975 and quickly became a hangout for Babbitt cowboys working on the CO Bar Ranch. The restaurant name pays homage to the ranch lifestyle in its authentic details—Western art, six-shooters, brands, chaps and spurs—and its cowboy-inspired menu, featuring steak. This has won the rustic outpost the Arizona Daily Sun’s Best of Flagstaff Award for Best Steak for two years running.  Kudos to majority owner Steve Alvin for rebuilding Horsemen’s status and presence in the community.

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Cajun Cuisine Cruising

Satchmo’s and Roux 66 Bring the Bayou Flavors to Town

Northern AZ’s Mountain Living Magazine, March 2017

Written by Gail Collins

Although Mardi Gras may be a revelry in our rear view mirrors, the vision remains vivid. Fat Tuesday, so called for its excess, marks the last merriment before 40 days of piety. The intricate iron balconies of New Orleans are draped in rich purple, green and gold; the gumbo and jambalaya are spicy; the jazz is syncopated; and the bawdiness of Bourbon Street contrast with genteel colonial mansions. The whole of it creates an intoxicating experience. This cradle of culture at the mouth of the Mississippi River blends Native American, African, French and Spanish influences among others. It is especially evident in their language of food, where you can savor sugar-dusted beignets or pork and rice boudin.  Mostly, one senses a party—whether it’s a backyard crawfish boil or festival fun—is always just around the corner.

Our olfactory-driven memories are the strongest, and all of this hit me at the door of Satchmo’s. The spicy smells of Creole cooking took me straight back to our days in New Orleans. And I grinned ear to ear. Owner Jamie Thousand is quick to say a Louisianan might turn up his nose to a batch of Satchmo gumbo offered on their turf. Family recipes are strongly respected and guarded. Thousand honors the Holy Trinity of onion, green pepper and celery in his dishes, but they are also wholly his own.

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The Date Night

Stepping Up the Romantic Dining Game for Valentine’s Day—and Beyond

Northern AZ’s Mountain Living Magazine, February 2017

Written by Gail G. Collins

Date Night is a newish term for the long term means of sustaining a relationship.  The Oxford definition reads:  A period when a couple can take time for themselves away from children and responsibilities. Kids and responsibilities acknowledged, as a practical matter, that sustenance should start the minute a couple moves from dating to partnership. There is no quicker way to undermine the love of your life than to take it for granted. Prioritizing and pursuing our lover makes for a woo-nderful life. However, planning is key. Great dates don’t just happen. So what makes for a great date night? Because honestly, who wants a mediocre date night? First and foremost is food—there’s nothing more sensual than sharing a meal. Second is ambience—cue the violins. That’s not necessary; it simply needs to be intimate and inviting enough to catch up on being a couple. Third, make plans for another date night. And when those big moments roll around, like an anniversary or Valentine’s Day, you’ve honed the skills to kick it up a notch.

Cottage Place Restaurant in downtown Flagstaff knows a thing or three about special evenings. It’s been the thrust of their longtime success. Since they opened their doors in 1994, Frank and Nancy Branham have introduced new ways for people to delight in a meal and one another, whether through holiday prix fixe events, a monthly 6-course tasting menu or novel entrees. “It’s a small restaurant, so we think outside the box,” said Frank. “Our upscale, niche wine tasting dinners began in the 90s when no one else was doing it.” Now, some patrons attend each month from Prescott and even Phoenix. As the name implies, the Cottage Place offers cozy seating at tables and banquettes surrounding a fireplace with Northern Arizona scenic landscape art. The demure, familial atmosphere belies the flavor awards garnered. A short list includes:  Wine Spectator Magazine’s Award of Excellence for 15+ years, Arizona Daily Sun’s Best Fine Dining and Wait Staff for many years plus Best Overall Restaurant in 2016, as well as Open Table’s Top 100 Restaurants and Best Overall in 2012. Personally, Executive Chef Frank, a culinary graduate of the “hardknocks school,” has been voted Northern Arizona’s Chef of the Year three times.

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Marriage & the Mountains

The Work to Woo Couples to Northern Arizona to Tie the Knot

Northern AZ’s Mountain Living Magazine, January 2017

Written by Gail G. Collins

Sitting creekside with autumn leaves strewn like golden confetti around the newly minted bride and groom, it was easy to see what had drawn my nephew, Josh, and Megan to Los Abrigados in Sedona to be married. The Spanish-styled resort with picturesque grounds next to Tlaquepaque Crafts Village—a venue in its own right—created a short-hop destination wedding for the Phoenix pair. But they are among hundreds, who choose Northern Arizona each year. Wooed by stunning scenery, plus the drama of weather and fiery sunsets yielding transcendent photography, their celebrations go from memorable to magical. In addition, these locations hold the bonus of touring for guests and a ready-made honeymoon on site for the couple.

Though the lure of the mountains and Red Rock Country is a natural choice for Arizonans, brides and grooms come from all over the country. “Ninety percent of my couples are not from Northern Arizona,” said designer and event planner Kim Duncan of Kim Duncan Designs. “Often they have a family or personal connection, but many have fallen in love with the area, and they come from as far away as Washington D.C. or Manhattan.” And why not? The region is a world class destination.

Bell Rock and Courthouse Butte are monumental landscapes. Arizona Snowbowl affords forest and mountaintop heights. Between historic hotels and patio panoramas, couples can have their wedding cake and eat it, too, in stunning style.

A wedding’s foremost functions include planning and shopping. Combining the two is a great kick-start to the decision process. Northern Arizona hosts two show-stopping events each January to entice couples:  Sedona Bridal Show and Boot Camp and Northern Arizona Wedding Expo. Vendors, such as Classic Party Rentals and Events by Show Stoppers, sponsor Sedona’s largest and most fashionable wedding planning event where brides find nearly 20 venues vying for attention plus loads of vendors. Northern Arizona Wedding Expo is billed as a “one-stop shop” providing brides, “with all the resources at their fingertips.”

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HAPPY HOURS & HISTORIES

The Commerce Blends Its Story of Place with Lively Food and Spirits

Northern AZ’s Mountain Living Magazine, January 2017

Written by Gail G. Collins

In the late 70s, songwriter and entertainer, Peter Allen focused on life’s ageless aspects crooning, “Everything old is new again.”  This timely reference point also marks Flagstaff’s decision to preserve its downtown heritage.

First, some perspective. Several years after its namesake July 4th flag planting on the nation’s centennial in 1876, Flagstaff was established as a railway and a lumbering center. The original structures, built from the forests’ ready materials, burned down repeatedly, and many were replaced by brick and native sandstone structures. In 1926, iconic Route 66 ventured west, carrying tourists to the Grand Canyon via Flagstaff, where they stayed overnight at The Hotel Weatherford with its witch’s cap cupola or Hotel Monte Vista, as did film stars.

With modern trends, some buildings, like Babbitt’s Department Store, endured a space-aged, aluminum face lift. Many businesses exited downtown by the 70s, and the city concentrated on regeneration. By 1990, a formal preservation program began, and the aluminum siding came down, revealing carved, red stone on Babbitt’s with others following suit.

Restoration and repurposing has continued, including innovative eateries, such as Proper and Tourist Home Urban Market propping up the south side with The McMillan, north of the tracks. But not everything can be saved, even if built of stone. The Commercial Hotel was devastated by fire in 1975, and The Commerce, a new craft cocktail bar, stands on the former site. Art within the bar commemorates the event.

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