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This family owned farm in Canada has turned Halloween into
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one of its most popular seasons, growing from a simple
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corn maze into a multi attraction experience over the last
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eleven years. That's coming up on today's show from the
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Haunted Attraction Network. I'm Philip and this is our annual
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Hauntathon where we're counting down to Halloween by celebrating Haunted
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House's daily via videos, podcast, articles, and more. To stay
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in the loop, subscribed to our weekly newsletter linked in
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the show notes. Man Farms in Abertsford, Canada began as
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a traditional family farm, but has expanded over the years
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to become a diverse agritourism destination with Halloween offerings at
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the forefront. Originally starting with a basic Haunted corn maze
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in twenty thirteen, the farm has now developed into a
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full Halloween experience featuring three main attractions in twenty ten
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twenty four the Slaughterhouse, the Way Down, and Homestead.
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Each attraction offers.
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A unique level of intensity. Slaughterhouse is a white knuckle
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experience complete with chainsaws and intense scares. The Way Down
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immerses guests in a blind, disoriented journey with sensory deprivation
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Tactics and Homestead is the most intense experience where groups
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of eight experience six rooms of challenges over a twenty
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minute show. All three attractions operate alongside in midway with food,
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games and an opening ceremony, making Man Farms holding event
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one of the most intense and interactive experiences in the region.
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That is, of course, in addition to their other businesses,
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which we get into in this interview. Today, I'm joined
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by a mere Man who shares insights into the farm's evolution,
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the challenges of running a haunt within a working farm,
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and how they've continued to innovate every year. This interview
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dives deep into their design process and the families approach
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to agritourism, so be prepared to take notes. And most
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of the interview was left entirely raw and unedited because
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there's a lot going on here and I thought it
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would be fine to kind of just leave the conversation.
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In its natural flow.
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Here we go in three two one.
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My name is amry Man, also known as Farmer Meir
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Farmer Director. I do business strategy and agriculture innovation. Month
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Farms is agriculture forward company that we cultivate over one
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hundred and sixty acres. We focus on strawberries, raspberry, bruberries, pumpkins,
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and corn. We wholesale, we sell direct to the public,
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and then we also use our products and different types
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of value added items along with the fourth part, which
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is maybe as big as everything else, is experiences we
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offer on farm, So that's our company as a nutshell.
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In February and March is when we start working on
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strawberries inside of greenhouses, and then in April we're focused
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more on Easter events, and then May and June we
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get into strawberry season, which is a big bulk of
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our agriculture farmwork, and that carries all the way throughout
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the summer. As school ends, we start pushing and we
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start seeing a lot of public participating in our on
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farm experiences along with our events and zester, which is
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very popular as well. And then throughout all this we're
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selling wine to over four hundred diferent liquor stores throughout
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BC and Alberta and a little bit in the States.
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And then near September and October we have our daytime
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offering for fall and our nighttime offering for falls well
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for Haunted. Our business is categorized, and I would say
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revenue streams is our strawberry production, our on farm experiences
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in our winery.
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And then of course it is a multi generational family.
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That's right business. You know, your grandparents started it originally, correct,
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then and then it's your parents and then now you
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and you have three siblings one hundred percent.
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Yeah, this is it's a family farm operation. And then
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there's my sister Prina. She lives in Richmond, which is
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about an hour and ten minutes away from here. She's
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still involved in the managerial side. And then I have
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another older sister name is Grileen. She does more of
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the retail side, the food innovation, and she's like our
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celebrity spokesperson. She's been on all these different shows. She
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does got yoga. And then my brother who's younger than me.
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I'm older my brother he does all the winery side
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of things and also helps with economics and financial planning.
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And myself I focus on the agriculture of the innovation
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and on farm experiences.
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And then my father and.
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My mother are very much involved in pretty much recentle
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aspect and yeah, and recently we just purchased another properties
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while down the road.
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Okay, we're here talking because you do a massive Halloween
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event that has both a daytime and a nighttime component.
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So give us the very broad strokes of the daytime
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and the nighttime components.
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Yeah, definitely.
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Our daytime starts in her first week of September. We
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like to follow the Starbucks transition of pumpkin spice lattes.
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We love to follow that earlier and earlier, and we
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love to do that and that involves our farm attractions
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which we have. We're eleven different farm attractions from a
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zip line, to animals, to pedal trikes to you know,
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jumping pillows and whatever. But then along with the main
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items is like our pumpkin patch in the forest, which
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is very important. That's one of the first in Canada,
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along with a merry goldfield which is brand new this year.
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So it's Marygolds that.
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We like to celebrate our heritage of being from India
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and sick and also our Hispanic culture that we have
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in BC as well is very prominent. But in the nighttime,
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I say six o'clock, we really get into spooky spirit
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twenty one nights out of the year. This year, the
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first night for that was a twenty seventh of September
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and then that that is a operation which entangles three
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different attractions along with a midway opening ceremony and over
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about one hundred and ten employees, about six c seventy
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five of them are actors, almost eighty of them are
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actors and the rest thirty are mixed in with support
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employees ticketing a managerial and insistent management. But our nighttime Haunt,
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because we're focused all that is mostly based off of
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actors and as actor based, so we take great pride
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in learning from some of the best hunts in the world.
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One of them that always set out to me from
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the very beginning, I think because of how they did
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the managerial side of things was Eastern State Penitentiary.
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I've always taken some of the cues and how to
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break up operations.
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And we first started with just a scariest corn maze
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in Canada, and even before that, it was just me
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running around in a cornfield with my mom and my
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dad with my friends when I.
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Was a great time and it wasn't really anything, but
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it was fun for us.
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And then we dropped it for a few years, and
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then it came back and I said, Okay, let's really
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give this a proper goal and refigure out how to
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make a corn maze into a haunted corn maze.
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And that was twenty thirteen, that's right.
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It was at that point it was really just you
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put actors in the corn and let people kind of
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wander through.
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Right.
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Well, I was in university and I knew we had
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this area of land available because we had just bought
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this property right next door and we did our daytime
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corn maze.
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But doing the whole whole thing into a corners didn't
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really make sense.
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So I mapped out a path, singular path that kind
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of went as far as I could and coming back
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through the cornfield, and I built just shacks out of
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two by fours and tie deek because I wanted to
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figure out the cheapest and easiest way for us to
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prevent rain from falling in on the actors. I hung
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some fake bodies radiostrand wrap and straw which we still make,
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and put a little bit of lights and sound in there,
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and every time a group of show up, I'd whistle
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to let other actors know that hey, someone's here, and
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we promoted it on newspaper.
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Social media was just becoming a thing. We made a
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couple of posts here and.
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There, right, it would have been yeah, yeah, it was
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just just becoming Facebook, right, that's what it was, what
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it was, and so we put it in a newspaper
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and then I think maybe we had four.
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Hundred people come. Right. We were happy, we were beyond happy.
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And then the following year we just expanded and tried
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to make it a little bit better every single year.
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And then I can't remember what year it was, but
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decided to call it Scariest Corminations in Canada because after
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of doing it a few years, I really realized that
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people want to adhere to some sort of niche and
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that's what they want to pay for something that's really
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particular and they're really.
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Easy to understand.
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Yeah, sometimes humans need to a box so they can
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understand what it is very quickly, you know. And your
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job is to different your business from the other businesses,
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and part of that is being like, you know, it's this,
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but this We mentioned Eastern State. But when they rebranded,
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they called it a Halloween Festival because they wanted to
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take it out of the box of a haunt.
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They want they want they want to know the expectation
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of what they're bying for right, and so we had
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a hard time really conveying that with some of the
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social media and marketing that we did, and I don't
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really know how to do it better.
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I knew if we give it a really strong name
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and we really.
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Focused on that's what we did every single night, then
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we really come across as something.
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Different and it gives you a north star. Yeah, you
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know exactly, because you're like, we want to.
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Make it scary.
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So it helps you with your decision choices because you know,
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if you're trying to tell a story, you're doing something different,
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and if you're just trying to startle a guest, there
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are different building techniques, right, Yeah.
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So I didn't want to be as crazy as some
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of those people where it's okay, you get through this,
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we might pull your teeth out, but you win twenty
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thousand dollars.
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I don't want to do anything like that.
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I really still wanted where people walking through and they
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have a blast. So the first year we called it that,
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we had a two and a half hour lineup for entrance.
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I was like, oh shit, now I got something here.
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I got to do something about this. And then I said, okay,
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what can we do next. Number one need to increase
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to take a price. So my mom, she's very business savvy.
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She's very strong with we need to charge more, becauxistently
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continuously charge more throughout the years because our costs are
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always going higher, and she's always looking the numbers. And
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along with that, you can't just charge more, but you
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have to also add more. So we started adding more
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attractions into play and then we did the forest, so
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the force was great.
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Then we added Homestead. Homestead was great, which is more immersive.
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But then I really thought about, Okay, how can we
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separate ourselves from the local competition and how can we
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really be more of the fun haunt. That's what I
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want to do is people laugh and giggy giddy, and
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when they leave focus on experiences. I want them to
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feel like they get a different experience. So that's why
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I always say the scariest corme is counted Out Slaughterhouse.
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That's our iconic attraction. It's a white knuckle experience. It's
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the one where you run away from chainsaws okay, the
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way down. It's the one where you get bag over
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your head right away, boom different. And then Homestead it's
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interactive it's immersive, so you still do get touched the
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way down. You do get touched at Homestead, but you'll
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get tied to a chair, you'll get put into a coffin,
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you'll get separated from your group, you'll get fed, you'll
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get you have to drink something. You'll see someone get
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cut in half, and you'll see blood getting gushed out,
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almost hitting.
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You in the face.
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So that's where we've really tried to hit interactivity in immersiveness.
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The way Down is where we put a bag over
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your head, and then Slaughterhouse is where your white neckle.
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Experience, essentially where we are now in twenty twenty four.
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So we started in twenty thirteen, now in twenty twenty four.
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In twenty twenty four, you open twenty one nights, you said,
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and you have three attractions that are separate.
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It's not a continuous line.
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There separate attractions, plus and midway that ties them all together.
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And that is in addition to the regular items that
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they could experience during the day, but also open at night.
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So you have the food, you have that those elements,