Today's guests decided to open an experts-only ski area in the Midwest, tucked deep in the Upper Peninsula of Michigan, with no large population base anywhere nearby. No grooming. No beginners. No rentals. No snowmaking. Just steep lines, trees, cliffs, and lake-effect powder.

Mount Bohemia isn’t just unconventional by design, it’s unconventional by geography. When most people think “Midwest skiing,” they don’t think expert terrain, sustained vertical, or destination travel. And yet Bohemia has built a fiercely loyal following by leaning into exactly those contradictions.

From legendary $99 season passes to reality TV, provocative marketing, and a personality that refuses to be sanitized or corporate, Mount Bohemia has figured out how to sell a remote, extreme, and entirely unique product to the exact right customers.

In this episode, we’ll dig into how Bohemia pulled that off. You’ll hear how focusing on a narrow niche unlocked massive loyalty, why being willing to turn customers away strengthened the brand, and how pricing, community-driven marketing, and radical authenticity helped turn isolation into an advantage.

Whether you’re in the ski industry or running any kind of business, this conversation is about the power of knowing who you are for—and having the courage to build everything around that truth.

Martin Kevjal took a shuttered Cape Breton ski hill and transformed it into Cape Smoky, a four-season oceanfront resort. From installing the Maritimes’ only gondola to 10Xing visitor numbers, he shares the bold vision, behind-the-scenes rebuild, and adventure-driven strategy that turned a forgotten hill into a must-visit destination.

From wild 80s ski bar antics to Canada’s top family resort, Michael J. Ballingall shares how Big White turned snow, staff, and locals into unforgettable experiences. Learn the secrets behind beginner programs, killer marketing, and guest-first strategies that keep visitors coming back. Hilarious, insightful, and actionable, this episode shows how to sell snow, make it fun, and have guests laughing until their cheeks hurt.