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WEDNESDAY June 27—July 4, 2012
Blended workout creates total-body routine By JENNIFER GORDON St. Joseph News-Press
If you’re going to venture to Fusion Fitness’ studio in Overland Park, Kan., come early. The lobby of the workout studio carries all the hustle and bustle of a Manhattan subway stop. Darby Brender created the Fusion workouts a little more than four years ago. The studio’s classes meld pilates-, ballet-, aerobics- and yoga-type exercises together into fastpaced sequences. Most of the offerings incorporate mats, resistance bands, medicine balls, 2- to 3-pound hand weights and sliders into the routines. Please see FUSION/Page 2
JENNIFER GORDON/St. Joseph News-Press
Fusion Fitness, an exercise studio based in Overland Park, Kan., offers high-intensity, original workouts that combine disciplines from pilates to aerobics.
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Fusion Fitness sees increase in popularity CONTINUED FROM Page 1
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Though the influences may be obvious, the moves and the workouts come from Ms. Brender and her instructors. “I created from my knowledge of muscular structure and exercise the best ways, in my opinion, for women to work out without getting bulky, by creating long, lean muscles,� Ms. Brender says. Space in the classes, held in a C-shaped room that looks like a ballet studio, is hard to come by. Women JENNIFER GORDON/St. Joseph News-Press line up mat to mat. Once the exercises begin, it’s hard A look at the workout schedule at the Fusion Fitness studio in Overland Park, Kan. even for the instructor to navigate the room with all of the high kicks and arm jabs involved in the exercises. Fusion Fitness classes challenge the spaghetti-armed and muscular-biceped alike. They’re all fast-paced. By the time the first upbeat song ends in a Thursday morning Tabata Toning class, everyone in the room has started to sweat. Tabata focuses on six series of high-intensity exercises. The only breaks in the hour-long class come when the instructor — this particular morning it’s Francie Bradley — describes the next set of moves. Please see FUSION/Page 3
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Wednesday, July 4, 2012
Fusion rapidly gaining followers
CONTINUED FROM Page 2 “If you’re uncomfortable, you should be!” Mrs. Bradley shouts, by way of encouragement, during a high-repetition series of planks to push-ups to jumping up. For first timers, the pace can be hard to follow. Mrs. Bradley recommends people go to the classes a couple of times to get the feel of it. Just don’t expect it to be less grueling the third, fourth or 100th time around. “I think it gets mentally easier, but physically, no,” Mrs. Bradley says of the exercises. Her sister, also an in-
structor, convinced her to try it out a few years ago. Mrs. Bradley would take a class when she was in the area visiting family. She liked the energy behind the classes and how each class was a little bit different. She became an instructor at Fusion Fitness in November, shortly after her family moved to the Overland Park area from St. Joseph. In addition to the Tabata classes, the studio offers eight other classes, among them a barre intensity class that throws some ballet moves into the Fusion mix. The studio holds 35 classes total each week and is opening a second location in Leawood, Kan.
“They all have been pretty popular,” Ms. Brender says. “We like that people take different classes — we set up our schedules so they’re doing something different, because our method is that we’re always doing different moves. That way, your body responds differently and you don’t get bulk anywhere.” Those who don’t want to venture to the Kansas City area can try the Fusion Dream Body workout DVD, available on the Fusion Fitness website, www. fusionfitness.com.
Great ‘Apes’
Although it came out last August, I only recently watched “Rise of the Planet of the Apes.” Considering how bad some of the previous “Apes” films have been, I admit I was a little hesitant to watch this prequel starring James Franco and Freida Pinto. However, I was pleasantly surprised by how well-constructed, captivating
and emotional the movie ended up being. You don’t have to be a sci-fi fan or an animal lover to get lost in
this one. “Rise of the Planet of the Apes” is on DVD and Blu-ray. — Shea Conner, St. Joseph News-Press
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Francie Bradley, center, leads the Tabata + Toning class at Fusion Fitness studio in Overland Park.
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Wednesday, July 4, 2012
Summer brews: seasonal trends
By KEVIN KRAUSKOPF St. Joseph News-Press
It’s the time of year when full-bodied stouts and hops-heavy IPAs tend to get pushed to the back of the fridge. “If it’s 100 degrees outside, you don’t want something that’s going to sit heavy on your stomach,” says Jerry Keuhn, media representative and head bottler for Weston Brewing Co. in Weston, Mo. Mr. Keuhn and Jeff Gill, founder of the Manhattan, Kan., Tallgrass Brewery Co., which brewed its first batch of beer in August 2007, say beer aficionados are reaching for lighter, crisper-tasting beers during the summer. But, as evidenced by the approximately 700 and counting craft breweries that now operate across the country, standard light beers and bland old pilsners aren’t cutting it anymore for a growing number of beer drinkers.
Flavor matters — big time. “People, No. 1, always look for a great taste with a summer beer,” Mr. Gill says. Craft beer is becoming ever more popular, and Mr. Gill says breweries like his are having a lot of fun experimenting with new ingredients and recipes as the public’s palate expands beyond Bud Light and Miller Lite. In a growing trend, craft breweries are turning to a variety of seasonal fruits to give their beers a complex flavor profile. If you can think of it, a craft brewer has probably tried it already. Among the fruits that are most popular are orange, lemon zest and even blueberry, raspberry, peach and apricot. Tallgrass Brewing Co. has a unique one up its sleeve — the Wild Plum Farmhouse Ale, which it will release in July. (And, Mr. Gill adds, the plums are picked at a farm just a short drive west of St. Joseph.)
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“It’s brewed with traditional saison yeast, and it gives it that tartness,” Mr. Gill says, “and then you combine that with the wild plums; you get a really interesting plum character on the back end of your palate.” For their summer seasonals, craft brewers also have started looking more often to wheat and Belgian white styles, which typically are lighter in color with a light to medium body. Mr. Gill says the Belgian styles have a certain tartness to them, and neither has an overpowering flavor profile, which makes them a perfect match for any of the many seasonal fruits brewers are using. Tallgrass’ signature summer brew is its Halcyon Unfiltered Wheat, which
was so popular it’s now made year-round. Made with Kansas-grown grain, Halcyon has subtle hints of tropical fruits. The same goes for a new beer in the Tallgrass lineup, the 8-bit Pale Ale, which Mr. Gills says is infused with Australian hops and has an almost cantaloupe-like aroma to it. The same trends also are reaching the Weston Brewing Co., which is new to brewing a summertime Sunrye’s Ale. The mediumbodied beer, as its name implies, is made with rye rather than a seasonal fruit. “The rye gives a nice little punch to it,” Mr. Keuhn says. Shandies are always popular come summertime, and hard ciders are
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starting to pick up as well. The lighter, fruitier taste is something that even those who don’t drink beer are more likely to enjoy, Mr. Keuhn says. Mr. Gill is quick to back him up. “There are some really good ciders that are being produced right now,” he says, though he adds that Tallgrass currently isn’t planning to expand to hard ciders. “We’ve got our hands full making beer,” he laughs — on track for 11,500 barrels of it this year, a nearly 30 percent increase from last year. The two beer experts also shared a few tips to get the best taste from your craft brews:
O Keep beer away from light. You’ll notice many beers are
sold in sealed boxes and dark bottles. That’s to keep out light, which is one of beer’s two biggest enemies, according to Mr. Keuhn. O Keep beer at a constant temperature. Temperature change is beer’s other big nemesis. Avoid allowing it to rewarm after cooling. O Serve beer cold. It’s kind of a given, but as Mr. Gill points out, in the summer, everything else is hot. O Serve beer in an open glass. This especially goes for lighter summer beers. An open glass will let you experience the full aroma and get the taste the brewer intended. Kevin Krauskopf can be reached at kevin. krauskopf@newspressnow.com. Follow him on Twitter: @stjoelivedotcom.
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