INDIANAPOLIS — A 39-year-old Indiana man was found dead in a tanning bed at a planet fitness in south Indianapolis this week.

The man went to the gym on Friday, but he was found on Monday, according to police, WTHR reported.

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“Nobody ever thinks you are going to go to the gym Monday morning and potentially be in the same building as a dead body,” Planet Fitness member Elizabeth Len said.

Len said her Monday morning workout started like any other day until she noticed a foul smell.

“I was sniffing, trying not to look crazy, but something smells really awful here,” Len said.

The smell came from one of the tanning bed rooms, where 39-year-old Derek Sink was found dead.

“The first thing that kind of went off in my head was you know lack of attention from the staff members at Planet Fitness, which is pretty disappointing because maybe it could have been prevented,” Len said.

Sink’s family said he went into a tanning bed at the gym on Friday, but wasn’t found until Monday morning. They said he struggled with drugs, and a needle was found in the room with him.

His aunt said they reported him missing Friday, and he was wearing an ankle monitor, which helped police find him.

During the three days Sink was considered missing, the gym remained open.

“The tanning bed has a door, I believe, but still, why are we not concerned that the tanning bed has been closed for three days, potentially?” Len said.

The cause of sink’s death has not yet been determined.

In a statement on Tuesday, a Planet Fitness spokesperson said they’re working closely with the local franchise to ensure they’re upholding those brand protocols.

“Indianapolis Monthly” is bringing back its popular luxury dining series, “Savor Indianapolis,” a one-night-only culinary experience featuring custom menus crafted by some of the city’s most talented chefs. The event showcases a fusion of flavors, highlighting the creativity and collaboration within Indianapolis’ thriving food scene.

Showcasing Culinary Excellence

“We wanted to celebrate the chefs of Indianapolis,” said Abby Broderick with “Indianapolis Monthly.” “The food scene here is booming, and we wanted to challenge our chefs by pairing them up to fuse their flavors and create unique, one-of-a-kind dinners. It’s five courses with wine, and you can’t get it anywhere else.”

One of the participating chefs, Tony Lepore of Tuscan Table Ristorante, shared his excitement about collaborating with another local restaurant. “They paired me with Cheeky [Bastards], which specializes in UK-inspired cuisine,” he said. “We’re creating a fusion dish called ‘toad in a hole.’ It’s Yorkshire pudding—a pastry horn—filled with sausage and peppers. It’s crazy, but it’s going to be so good.”

Handcrafted Pasta with Tradition

Lepore brought along his pasta roller, a machine passed down from his grandmother, to demonstrate his craft. “I started using this machine 30 years ago when I began learning how to make pasta,” he said. His pasta, made from Italian double-zero flour and semolina, is seasoned with egg, salt, and pepper and is safe for many gluten-intolerant customers because of the imported flour’s quality.

“The key to great pasta is all in the feel,” Lepore explained. “After a while, you just know what the dough needs as you work with it.”

The resulting pasta was paired with an eight-hour bolognese sauce, a Tuscan Table specialty. “I can taste every hour of cooking in this sauce,” one diner remarked after sampling the dish. “It’s incredible.”

Celebrating Indianapolis’ Food Scene

Broderick emphasized the importance of events like “Savor Indianapolis” in promoting the city’s vibrant food culture. “We want to highlight the chefs behind the restaurants,” she said. “This series gives them a platform to create something new, beyond their typical menus, and really showcase their talents.”

The event not only celebrates the artistry of local chefs but also introduces diners to innovative culinary experiences that spotlight Indianapolis as a culinary destination.

Event Details and Tickets

The “Savor Indianapolis” fall dining series will take place across select dates, featuring carefully curated menus and wine pairings. Ticket information is available on “Indianapolis Monthly’s” website at IndianapolisMonthly.com, offering food enthusiasts a chance to explore the city’s dynamic dining scene.

For anyone passionate about food or curious to try something new, “Savor Indianapolis” promises an unforgettable culinary journey, blending tradition and innovation in every bite.

The long-standing run for Indianapolis to host the NFL Scouting Combine will continue as the league and the city announced Thursday that the event will remain in the Indiana capital through 2026 at Lucas Oil Stadium. Indianapolis has hosted the annual event since 1987.

There have been discussions to possibly move the annual draft scouting staple during the last couple of years with the league shifting certain events, such as the NFL Draft, to other cities. So much so that the league started accepting bids for the event in 2021. Still, the event hasn’t moved since an open bidding process began.

“Indianapolis and the NFL Combine have a proud history together, so we’re thrilled to continue our longstanding partnership with Visit Indy, the Indianapolis Colts, and the local community for this 2026 event,” league executive vice president Peter O’Reilly said in a story on the Indianapolis Colts’ website. “Our partners in Indy have successfully hosted the football evaluation process for decades, and recently, we’ve collectively worked to grow and evolve the in-person fan experience, bringing tens of thousands of fans closer to the league’s future stars.”

In partnership with the @Colts and @IndSportsCorp, we’re thrilled to announce that the @NFL has selected Indy to host the NFL Combine through 2026. 🙌

Mark your calendar for the 2025 fan experience: February 27 – March 2 at 📍@LucasOilStadium pic.twitter.com/RxBvPcPcq0

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— Visit Indy (@VisitIndy) November 14, 2024

“Indianapolis is uniquely designed and built to host an event as complex as the NFL Combine,” Colts chief operating officer Pete Ward said. “Efficiently moving prospects, team owners, coaching staff, medical personnel, and national media is seamlessly done in Indy, and the Colts are proud to be part of the team keeping the event in our city.”

The on-field workouts for draft-eligible players for the 2025 combine commence Feb. 27 through March 2.

Don’t ever move the combine

I understand the draw of moving the Super Bowl and the NFL Draft. I never understand the notion of moving the combine. This event is less about fan access and more about scouting players and networking for players, agents, teams and media. Why mess with a good thing?

Especially when Indianapolis embraces the event so heavily and everyone attending the event is so familiar with the setup and surroundings? Yes, the NFL is in the money-making business. But it’s OK sometimes to stand pat with something that works well. As someone who regularly attends, maintaining the status quo is the best plan.

Required reading

(Photo: Kevin Sabitus / Getty Images)