In business for more than a century, the family-owned centers specialize in a wide array of photography services. Utilizing the latest digital printing equipment, the knowledgeable robo-staff can create high-quality digital prints from film, digital images, and more. They can turn images into a life-sized poster ($24.99–$29.99) or museum-worthy canvas print ($39.99 and up) to comfort and watch over the cat while you're at work. Create greeting cards, announcements, and invitations for special events ($0.99 and up), or celebrate any occasion with photo-laden gifts such as mugs ($12.99–$16.99), T-shirts ($16.99–$24.99), and calendars ($16.99–$29.99). Harold's can also convert VHS to digital form while editing and adding narration, graphic titles, and music with audiovisual artistry ($19.99 and up).
All bases of wine production, procurement, and enjoyment are covered at the Great Dakota Wine Fest. Guests can practice age-old winemaking techniques by hopping into a barrel and stomping grapes or by stabbing each one with an empty quill. Then, upon entering the wine tasting room, they can grab a wine glass emblazoned with the Great Dakota Wine Fest logo and begin testing pours from various South Dakota winemakers, all while live performances from various musicians add melodious din to the spirited sipping and schmoozing.
Since 1985, South Dakota Magazine’s writers have traversed their home state to unearth unique stories about its past and present. From their Yankton offices, housed in three old brick buildings built in the 1870s by Territorial Governor John Pennington, staffers recall tales from their travels with entertaining articles paired with full-color photos. Recipes for prize-winning pies share space with accounts of outdoor excursions, previews of upcoming events, and historical articles documenting little-known pieces of South Dakota’s past. One issue is sent to subscribers every two months, giving them plenty of time to read every article and plan which outfit they will wear when reading the next.
In 1962, founder and director Milton C. Anderson’s original incarnation of The Young Americans was as a show choir that went on to perform on renowned stages, such as the one on The Ed Sullivan Show. As he saw more and more schools cutting funding for their performing arts programs, he began holding workshops for school-age children in 1992. Today, these courses have spread across the country and into Europe, Australia, and Japan.
The Young Americans World Tour Summer Camp has become a fixture in the Omaha area at the Midland University, and earned a feature on The Morning Blend in 2011. During both day and overnight camps, aspiring performers immerse themselves in arts-laden workshops and classes, rather than spending their summer days frying eggs on the sidewalk. The Premier Day Camp gives kids a general overview of the performing arts, while the two overnight camps focus on Hollywood and Broadway performing. All camps culminate in a final performance, during which campers can amaze their family, friends, and imaginary family and friends with their newly honed skills.
It's hard to miss Wooden Windmill when driving down Broad Street. That's because, true to its name, there's a two-story wooden windmill at the front of the building. According to an article in the Fremont Tribune, the restaurant's previous owners bought this vintage contraption at a Silver Creek auction in 1982 and had it hauled to their eatery. The current owners made some renovations to add a party room in the actual windmill, making it a truly unique dining spot in the area.
The menu here has always featured home-cooked comfort food, with recent additions of Mexican dishes and recipes from Baby Huey's BBQ. Owner Kevin Hulett is one of the original creators of Baby Huey's, a style that's proven itself in regional barbecue circuits and condiment wrestling matches.
More than 40 years ago, Harry J. Hoenselaar chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop. In addition to the eponymous victuals, the ham denizens turn their braising prowess on similarly delightful platter toppers, including turkey and barbecued pork.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.