Culver Chamber gears up for a busy year
With the month of April -- and hence the seasons of spring and summer -- just over the horizon, Culver’s economic year is, in many ways, just about to get started. With that in mind, members and leaders of Culver’s Chamber of Commerce are gearing up for another busy year themselves, says Chamber President Dawn Brockey and Vice President Tony Sellers.
April 5, for example, sees the return of what Brockey says is one of the “most rewarding aspects of being involved in the Chamber,” the Culver Community High School Top 10 dinner, which is co-hosted with Culver’s Kiwanis Club at the Pretty Lake United Methodist Church on State Road 17. The event, which kicks off at 6:30 p.m. on the 5th, features the school’s top ten ranking seniors and the teacher they’ve chosen who most influenced them, besides an ever-popular feast prepared by the church’s women’s group.
The Chamber’s third annual Wine and Nine event takes place May 27 at Mystic Hills golf course, and includes three holes of golf and wine tasting -- this time, via three different wineries, notes Brockey.
The highly successful Taste of Culver festival will return to downtown Culver Saturday, June 18, once again showcasing local eateries and samples of their fare, besides live music and more. Sellers says the organization was pleased with last year’s festival, which revived the two-years-dormant event. Brockey recalls last year’s ‘Taste’ took place the morning after one of the worst windstorms in recent Culver memory.
In addition, they add, the Chamber’s monthly dinner meetings (6:30 p.m. on the first Tuesday) are “always a great opportunity to network.” Such occurences are an opportunity, Sellers explains, “for businesses to meet clients or to talk to the competition in a neutral environment.”
Brockey adds they’re always on the lookout for speakers at the meetings, which highlight a local business, organization, or entity.
The Chamber’s Second Century Committee is also working towards establishing Culver as a part of Indiana Main Street, an entity of the state’s Office Community and Rural Affairs, and which seeks to develop, enhance, and promote the downtown areas of Hoosier communities.
More than 1,500 people, says Brockey, are also recipients of the Chamber’s “Destination Culver” newsletter, slated for a spring, 2011 release. Chamber members can include an article about their business, service, or organization in the newsletter, which is also made available at a number of locations around the community.
Another initiave the Chamber is undertaking is creation of welcome packets for new homeowners and businesses in the area, which would give Chamber members the benefit of placing coupons, business cards, and other material in the packet, which likely would also feature municipal and other useful information.
Members may also be listed on the Chamber’s website, www.culverchamber.org, with a link to their own site. “It (the site) is frequented by hundreds of people looking to move to, or visit Culver,” Brockey explains, noting there’s also a calendar of Chamber events on the site.
“Culver is such a unique place, with the town, Academy, lake and summer community,” Brockey says, “but it’s all a community. That makes Culver the community it is. You’re probably not going to find another town like it. Definitely not in Indiana, maybe not in the US. That creates some challenges in how to get those three facets to work together to build Culver’s commerce and overall community. As Chamber President, I would hope to continue to go in the direction of making one community with three different parts.”
And, say Brockey and Sellers, the Chamber is always eager for people interested in getting involved.
“People who know of community members looking to be more involved in the planning process of events,” continues Brockey, “or getting more involved in the community, we’d love for them to become members of the Chamber and help the Chamber grow in a positive direction for the town.”
“It’s all about the Culver community,” adds Sellers. “It all gets done here; it stays local.”