After respective careers as a research scientist and an educator, Larry and Pam Satek were ready to settle into retirement. They anticipated relaxing on the plot of land purchased by Pam's great-grandfather in 1915—a verdant space that had matured from an apple orchard into an overgrown tangle, and which the Sateks turned into a commercial vineyard where other Indiana wineries bought their grapes. Now that they had escaped the daily grind, the Sateks' plan was to begin crafting their own wine. They did so with well-recognized aplomb, and soon, their "retirement business" was winning awards at the INDY International Wine Competition. In the past three years, almost 80% of their wines have medaled—the 2012 contest alone landed them 23 awards, including two Concordance Golds, which signify a unanimous decision by the judges. Their success is hardly surprising, though, if one looks at the descriptions of their wines. They deem their Old Vine red zinfandel "a searing of lightning and poetry," and liken the sweet Mango Mania to "sunshine in your glass."
The Sateks remain continually tapped into the community in an effort to share these wines, many of which are made from exclusively locally grown fruit. Their Twitter feed and Facebook page keep fans posted regarding new releases and suddenly sold-out varieties, and those hoping for a closer look can take a tour of the vineyard and bottling facilities. Additionally, special events such as dinners and pairing classes teach visitors how to expertly marry sips to bites without disappointing both of their families.
In 1939, Everett Cook purchased what would become the Cook family farm and was told it was the worst investment he had ever made. But in the spirit of tenacious American homesteaders, three generations of Cooks turned that bad investment into a thriving bison ranch. After years of research, Peter Cook—Everett’s grandson—became a member of the National Bison Association, and ordered the ranch's first 30 bison in 1998. The hulking, majestic curiosities began drawing in groups from area schools, cross-country motor-coach tours, and time-traveling harmonica players to the 83-acre farm in northern Indiana's Amish country.
During the ranch’s signature one-hour tour, guests board a wagon and venture out to interact with and feed the animals as guides regale them with facts about North American bison. After the tour, groups can also sit down for a meal of bison burgers or bison brats. The animals receive no growth hormones or stimulants and graze on the ranch's own hay and grain, which produces tender and healthy meat, unlike animals fed with growth hormones, which produces meat that won’t stop quoting Arnold Schwarzenegger movies. Bison burgers, brats, and steaks are available for purchase online or inside the ranch's gift shop. In addition to the tours, the ranch also allows guests to hunt their own game during guided hunts, taking home bison, deer, and wild turkey.
For proof of how frightening Psycho Ward & Nightmares Haunted House truly is, you need only look at the chicken list. It keeps track of the number of people who couldn't make it through the two eerie indoor/outdoor attractions without high-tailing it to the nearest exit. There were 265 fraidy cats in 2012 alone, although that should come as no surprise, given the property's assortment of ghouls and maniacs.
Inside Psycho Ward, the experiments of the mad Dr. Floyd Cranston are eager to reconnect with other humans after years of unspeakable treatments and surgeries. Meanwhile, in the nearby Nightmares Haunted House, fears come to life in all forms, from demonic clowns to a radio that only plays John Tesh songs. Naturally, it's recommended that only guests 12 and older venture onto the haunted grounds.
Some wild tales have come out of Phobia House's first 11 Halloweens: tours grinding to a halt because guests are too frightened to move, real tarantulas prowling the grounds, people fleeing to the parking lot to escape the house's murderous lunatics, only to find that the chainsaw-wielding madmen were willing to follow them there. The house takes on a new theme every year, but it's a safe bet that if the maniacal clowns and hanging murder victims aren't back this year, something equally disturbing will be, though it likely won't be Candyman causing a rip in the fabric of space-time by saying his own name three times in front of a mirror.
The ingredient list to make wines at DeAngelis Cantina del Vino Winery reads something like this: Grapes. That's it. The facility's refusal to use other additives–such as sulfites, preservatives, and glitter–means its bottles are filled with only all-natural flavors. Vintners who create all-natural wines believe good wine comes simply from healthy grapes aged in a vat. DeAngelis operates under that notion, all while producing the freshest, perhaps fruitier-than-usual varietals of cabernet sauvignon, merlot, zinfandel, and more.
Ann Arbor Aviation Center puts its students through the same training regimen regardless of their long-term goals. This approach ensures that all of its aviation alumni, whether commercial pilots or casual fliers, practice safe flying techniques as they share the air. The outfit's licensed instructors conduct training runs out of Ann Arbor Municipal Airport aboard aircraft by Cessna, Arrow, and Cherokee, guiding students through each step necessary to earn ratings from private pilot to airline transport pilot. Students also perform a good portion of their duties on the ground, both through academic work in ground school and situational practice aboard the Frasca flight simulator.