Senior Ashley Bates epitomizes the positivity of what’s happening at Purdue Polytechnic Richmond. The 23-year-old who lives in Dublin, Ind., is considered a model student as she works toward a bachelor’s of science degree in computer graphics technology. Bates picked Purdue Richmond after visiting campuses from the Midwest, to Florida and to the East Coast. Her choice came down to a comfort level with “the staff, the curriculum and my own drive (to succeed),” she says. “I want to be able to grow as an artist. I can do that here.” In its quietly effective way, the Purdue University satellite is in a growing mode, too. Its primary focuses for many decades were on engineering and management programs.
Ghyslain: The art of chocolate (Union City)
Ghyslain Maurais and his wife, Susan, started Ghyslain Chocolatier in a farm house in 1998, ultimately choosing Union City (Susan’s hometown) for its current location. Today, Ghyslain’s staff of 25 produces fine French breads and pastries in addition to gourmet chocolates, and the company ships its chocolates all over the world. There are also two Ghyslain bistros in Louisville, Kentucky.
Workforce development is an essential ingredient in today’s manufacturing world. But, it’s far from a new concept. Apprenticeships and high school tech-ed programs have long served as cornerstones for developing employees. So have trade schools and, of course, on-the-job training. Ahaus Tool & Engineering of Richmond has been developing its own machinists and engineers since the late 1970s. Many of its current 90-plus employees were originally drawn there through technical education programs at Richmond and other high schools in the area.
The house that Garfield built is set back from a little-traveled country road near Albany, Indiana.
Paws Incorporated headquarters, as it's formally called, is home to the world's most famous cat, but it's not a studio that often opens its doors to the public. Inside, the world of Garfield comes to life in ways that go beyond just a simple comic strip.
Becky Cole thought she’d put brown paper over the windows as work began last summer on the new restaurant she recently opened in Cambridge City along with her husband, Ron. But, that never happened for one major reason: Residents kept stopping by and looking in as Cole’s Dining & Spirits took shape. They couldn’t wait for it to open.
Every month or so for more than two years, Tim Sparks has driven from his Cambridge City workplace to near the old family farm off Carlos Road and Indiana 38.
He walks along the Greens Fork River and reflects on the good times he had as a child on the 275-acre corn and bean farm that was run by his father, Thomas. “It was a great place to grow up,” Sparks says.