FLY CREEK, NY - Brenda Michaels grew up in a family business with her brother, Chef Charlie Palmer, and the family enjoyed using local foods and ingredients and cooking together.

"If it looks and tastes good - eat it! My best memories are of our family chicken BBQs and the fun while grilling it to perfection on the old Weber grill with charcoal. There was always a bonfire after and we'd make dessert on the bonfire. I think the simple pleasures are the most memorable," she says.

Today, at Fly Creek Cider Mill & Orchard, a major attraction in the Cooperstown, NY area, she and her husband view old fashioned service as the key to success. She's the recipient of WISE's (Women Igniting the Spirit of Entrepreneurship) annual Ann Michael Distinguished Entrepreneur Award for a High - Growth Business Venture.

FSE: How has your background, growing up
in a family that raised two food lovers,
influenced you?

MICHAELS: My background growing up was a
frugal one but we always had food and good home
cooking. My parents had a garden that we
worked in evenings and weekends. My brother,
Charlie Palmer, now a chef, used to practice
making gourmet meals and I was his clean-up
crew. We all took an interest in foods and using
everything we had available to us, even if it wasn't
expensive meats or ingredients. I think that's why
we appreciate all foods today.

FSE: What drew you to the world of business
and history? You've created something very
unique with Fly Creek and at the same time,
taken a historic property and turned it into a
living entity that restores experiences from
its past, making them relevant to today's
visitors. How did that come about?

MICHAELS: My interest in business is because of
my family and growing up in our family appliance
business. My Mom ran the store and my Dad was a
plumber and electrician. I then watched my brother
create his restaurants. When I met my husband and
married into the cider mill business, I worked with
his parents the year before we decided to purchase it
to get my "feet wet" and to gain knowledge from
them. They had created the mill and offered some
items for purchase. We expanded their ideas and
created a mill store marketplace with specialty foods,
more gift offerings and expanded the menu at the
snack barn and bakery. We started the farm winery
when we realized how many people were asking for
hard cider. All of our growth stems from what our
customers want and request.

FSE: You're offering customers salsas,
wines, apples, ciders, pies, fudge and aged
extra-sharp cheddar cheese. Will there be
more products added to that mix?

MICHAELS: We plan on offering new items as well
as our most popular ones because it keeps things
fresh and new. It's always fun to taste new foods. We
enjoy it so we are most certain our customers will also.
FSE: How do you interweave your business
life with your family life?

MICHAELS: Our business life is very much a part
of our personal life. I think that is the only way you
can live if you are both in the business. We do take
vacations from business. We enjoy boating,
swimming, skiing, traveling and entertaining.
Sometimes we think of our best solutions while
we're doing fun things and traveling to new places.

FSE: What's most exciting to you about the
Mill and your business?

MICHAELS: I think the most exciting thing is that
we are able to create anything we want to! We are
fortunate to have a business that people feel good
while they are visiting. Most of our visitors create
memories that last and it's really nice to know we
can affect so many people in a positive way. We
strive to make everyone feel welcome, carefree and
comforted. I first realized the importance of what we
offer after 9/11. Many people came to the mill
looking for relief from the stress of daily happenings.
Feeding the ducks is relaxing and almost therapeutic.
The simple things in life are important and it's
rewarding knowing that we provide simple pleasures
to visiting families.

FSE: What do you see yourself doing 10
years from now?

MICHAELS: Part of our mill philosophy is that we
want to give back to our community and so we invite
different organizations to come to the mill on busy
fall weekend to hold fundraising events. I see myself
doing more fundraising in 10 years. It's very
important to us to share in our success.

FSE: What is the "secret" of your success?

MICHAELS: I believe the secret of our success is
that we try to treat people the way we would want to
be treated. I think our old-fashioned service and
friendly team members make our mill a special
destination. I personally greet as many customers at
the front door during our busy season so I can keep
in touch with our visitors. I think that the little
personal details make a difference and we'll continue
to do all we can to make it special.

FSE: How did you and Bill meet and decide
to buy the Mill?

MICHAELS: My husband and I met at RIT. I was
studying design and he was in the hospitality
program. We were friends for many years, then
dated and married. We purchased the Mill from his
parents the same year we had our daughter. It was
quite a challenging year.

FSE: What is the biggest challenge for Fly
Creek and how are you dealing with it?

MICHAELS: The biggest challenge is to find the
right team members. It's what makes the business
run smoothly and allows you the time to grow your
business. I am sure most owners would agree it's one
of the most challenging aspects of ownership. We
are very blessed to have such a wonderful core team
of people.