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Educational Experiences
A small business may focus on creating one experience or a medley of all 4Es. The Blue Bell Inn Bed &Breakfast (B&B) in Iowa, for instance, offers all 4Es. Customers actively participate in cooking classes where they learn about various cooking techniques and recipes (Education). The Inn offers music recitals inviting local musicians; here customers passively absorb the performance (Entertainment). Customers actively immerse themselves in a murder mystery by taking on a character or role in the setting (Escapism); that is, they engage in solving the murder not as an audience member but as a character in the mystery. Customers passively immerse themselves in the homey, creative interior of the house designed by the Inn’s owner (Esthetics).
Educational experiences increase the customer's skills and enhance his/her knowledge through active participation in the experience. The Educational experiences offered by four different types of small businesses (Accommodation/B&B, Restaurant, Retail, and Rural Tourism) are shown below

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Accommodation/ B&B
A B&B provides seasonal Educational experiences from traditional Minnesota farm life, such as bread baking in outdoor oven, making homemade applesauce, and berry picking.
http://www.roundbarnfarm.com/attractions.htm |

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Restaurant
A local restaurant offers hands-on cooking classes, plus special events such as wine tasting, entertaining, and birthday parties.
http://www.thechoppingblock.net/ |

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Retail
A fabric store sells traditional/contemporary quilting fabric and supplies and teaches classes to customers.
http://www.cowcountryfabrics.com/ |
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Rural Tourism
A Dutch tourism attraction retail store and factory provides an opportunity for patrons to observe traditional wooden shoe carving. Visitors can also talk with artisans as they create wooden shoes and delftware in the old world.
http://www.dutchvillage.com/park/ activities.html |
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These materials were developed as part of the Southern Rural Development Center’s National e-Commerce Extension Initiative. They are based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Award No. 2005-45064-03212
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or the Southern Rural Development Center. |
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