At the Calcasieu-Cameron Fair in Sulphur, Louisiana, they eat catfish courtbouillon.
Barbecued chicken is a favorite dish at the Rockingham County Fair in Harrisonburg, Virginia.
At the Twin Falls County Fair in southern Idaho mouths water in anticipation for Tater Pigs.
"Each county fair is unique, a community celebration with its own distinct local essence," write authors Lyn Stallworth and Rod Kennedy, Jr., in the introduction to "
The County Fair Cookbook."
While the fast food restaurant menus and Interstate highways may look the same across the country, the food items found in the most popular county fair food booths are refreshingly indigenous.
There's Yankee Johnnycake at the Plymouth State Fair in New Hampshire, for instance, and Ruritan Chicken at the Canfield Fair in Ohio. At the Kent County Fair in Maryland they sell crab cakes and at the Evergreen State Fair in Monroe, Wash., the Snoqualmie Tribe's smoke-barbecued salmon is served in a cedar longhouse.
Stallworth and Kennedy collected more than 200 "down-home" recipes from food booths, exhibit barns and blue ribbon prize-winners across the country and compiled them in their cookbook along with descriptions of nearly 100 county fairs.
by Lyn Stallworth and Rod Kennedy
Hyperion Books, 1996
continued in
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This comprehensive, technical guide offers the curious home distiller pretty much everything there is to know about distilling fruit brandies.
Not everyone was meant to live with chickens. They can be noisy, messy and cantankerous creatures. They peck, they scratch and they move with a herky-jerky motion that is disturbingly reptilian.
"This is a cookbook for people who are standing in the farmer's market wondering what to do with all this beautiful produce," writes Jennifer Loustau in the introduction to her collection of recipes and farm fresh ingredients.
Originally published in 1993, this updated version of James Peterson's encyclopedic exploration of bisques, consommes, stocks and purees is even thicker and more impressive than the original.During the course of writing this book, I have often been asked what lessons I personally draw from it. Well, for me the history of expert advice on diet and health inevitably brings to mind the old saying, "This too shall pass." The massive reversals in expert opinions described in this book provide more than enough support for this skepticism. Indeed, the hubris of experts confidently telling us what to eat has often been well-nigh extraordinary. In 1921, for example, the consensus among the nation’s nutritional scientists was that they knew 90% of what there was to know about food and health. Yet just a few years earlier, before the discovery of vitamins, they had routinely condemned the poor for wasting their money on fresh fruits and vegetables, which were said to be composed of little more than water, with only minimal amounts of the protein, fats, and carbohydrates that were essential to life.
Each year on the first Saturday in May, the world turns its attention to the twin spires of Churchill Downs for the high-stakes excitement of the "greatest two minutes in sports," the Kentucky Derby. No American sporting event can claim the history, tradition, or pageantry that the Kentucky Derby holds. For more than 130 years, spectators have been fascinated by the magnificent horses that run the Louisville track. Thoroughbreds such as Secretariat and Barbaro have earned instant international fame, along with jockeys such as Isaac Murphy, Ron Turcotte, and Calvin Borel.