98: Eating scorpions and shooting sporting clays indoors

This week, Logan Metesh of High Caliber History and Allen Forkner of GunBroker tour the most advanced range facility they’ve ever visited, shoot some blacklight clays, and get schooled on hospitality, firearms safety, and eating bugs—with a bourbon chaser. Jim West of Lake Erie Arms joins the guys to talk about the thought, design and innovations that went into creating the mecca of high-end shooting and social clubs.

In this episode:

• Fresh off winning another POMA award, the crew heads to Ohio to explore one of the most innovative ranges in the country
• Sporting clays indoors—under black lights? Logan and Allen try out the one-of-a-kind Clay House
• Guest Jim West, co-founder of Lake Erie Arms, talks about breaking the mold of old-school ranges
• “Guntry Club” or something more? What happens when a modern range borrows from country clubs without the pretension
• The power of hospitality—how LEA’s team culture changed first impressions in the gun industry
• From scorpion tastings to bourbon nights: yes, this place has its own high-end restaurant
• Why Lake Erie Arms might be a blueprint for the future of franchise-ready shooting sports venues
• 202 Winchester safes, a Build-A-Bear-style gunsmith bench, and the smartest floorplan in the game
• The future of LEA: Ohio pride today, national expansion tomorrow?

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