Beach Tanning’s owner Tom Baker, third row, second from right, and his staff — third row, from left, Dina D’Amore, Billy DeGrasse and Mike Perkinson; second row, Noel Wilczak, left, and Manager Jenn Lopresti and, foreground, Joe Cool — keep their customers glowing from head to toe year-round.
Setting the tone
After the hectic holiday season winds down, just about everyone sets out to bronze their skin just in time for the onset of the warmer weather. Equipped with 11 tanning booths, a new state-of-the-art Sun Gate lay-down bed with the strongest lamps in the area and the recent addition of spray-tanning, Beach Tanning, 2525 S. Broad St., has become the reader favorite.
For the past 14 years, owner Tom Baker has prided himself on delivering an excellent product with a smile. This dedication has proved successful, earning his team of five a nod for best tanning salon.
Baker attributes it all to the overall quality he delivers, from maintenance to choosing affable people as his staffers.
“I stay on top of my lamps and try to keep everyone behind the counter as nice as possible,” he said. “Some salons make the mistake of getting too much life out of their lamps.”
Replacing tanning bulbs frequently allows for a quick tan, while maintaining color for a longer period of time. It’s a win-win.
In keeping up with recent trends, Baker and two staffers practiced for months to become certified in individualized spray-tanning.
“We’ve been busy with it,” he said since its December start. “Regular tanning draws a lot of people in from the neighborhood, while I noticed people will make a trip into the city for spray tanning.”
One reason behind its popularity is the process takes just 15 minutes and lasts almost two weeks compared to standard tanning, which requires constant upkeep. Customers must be happy because they keep coming back.
“The only slow months we have are August and September,” he said.
But once tans start to fade, the pace picks up all over again.
Hollywood Tans lit up second, while Express-o-tan took third.
Good references
For some, libraries are no more than a stop in the train of research for school projects or book reports. For others, they remain meeting places for events and after-school programs. There is even a set for whom the library is a home away from home — where the smell of old books and studious silence are synonymous with comfort and sanctuary.
No matter the reasons, locals reserve a special place in their hearts for the Fumo Branch, 2437 S. Broad St.
“It’s because of our patrons,” Manager Renee Pokorny said. “They’re the ones who voted for us and they’re so wonderful. They really were so supportive when the library was supposed to close, and the whole community really supported us.”
The library, once at Broad and Ritner streets and known as the Ritner dren’s Branch, reopened at its new location in 1999. Now more than a decade old, the familiar yellow-brick building is a haven for readers of all ages.
“We have a lot of kids from our after-school program. We get a lot of seniors here, as well as parents coming in with toddlers,” Pokorny said.
A basket of Crabfries with cheese came to readers’ minds when thinking of best french fries and Chickie’s & Pete’s owner Pete Ciarrocchi was glad to hear his franchise came out on top. “I’m the fry king,” he said. “It’s the greatest thing.”
Give that dog a roam Four-legged friends don’t need 400-thread count sheets, fluffy pillows or a jacuzzi tub when away from home. Most dogs have one simple request — space to run free and enjoy the warm spring air. In these parts, Columbus Square, 12th and Wharton streets, is where animal-lovers consider the best dog park.
A lesson in Lou-mility Although his last name sounds as if it could be a pasta, Lou Spadaccini is not as pliable as the doughy dish. Following a horrendous 3-18 2007 campaign as Neumann-Goretti’s baseball coach, he could have succumbed to the naysayers who saw his squad as a perpetual also-ran.
Well done There are plenty of ways to have a burger. Starting with the patty: Will it be rare, medium or well-done? After seasoned and cooked to perfection, it can be topped with anything from double cheese, double bacon to alfalfa sprouts and avocado.
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Super-sudsy Sunday
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