Most restaurants would get shut down.
Dust and the smell of manure swirl in the air. Half-eaten entrees inadvertently spill on the walkways and are left to be trampled by other patrons. Trash overflows 55-gallon steel drums. Swarms of flies and other pests feast on the smorgasbord of litter, and the humans have to eat standing up, using their grubby hands to shovel morsels of fried food into their mouths.
To some, this sounds like a horrible dining experience that should be subject to a myriad of health code citations.
To me, it is a form of fine dining found only at the Kansas State Fair.
This year the annual celebration of all things Kansas runs Sept. 11-20 in Hutchinson, and I love it.
I consider eating at the fair a sport, and I don’t like to lose.
I strategically plan out what I’m going to eat every day I am lucky enough to be at the fair.
At the top of my list is Rotten Rodney’s Tacones. It’s a soft taco tortilla cooked into the shape of an ice cream cone and then stuffed with typical taco fillings. It’s simple and delicious.
While I’m polishing off my mobile taco, I have to get in line for some fried cheese curds. Those cheddar delights rise to a new level when dipped in ranch dressing and marinara sauce.
And I can’t wait to try a new cheese curd taco.
Later on, I might need a snack, so I point myself toward either the roasted ears of corn, a blooming onion, or a couple of scoops of ice cream.
Then there are the delicacies found in the yellow huts rising from the earth like a beautiful beacon of happiness and sustenance — the D&J Pronto Pup stands.
Though some might try to argue that a Pronto Pup is just a corndog, they couldn’t be more wrong.
Pronto Pups have a special breading that makes them just a bit sweeter than your average corndog, and then they are deep-fried to perfection. Top it with some spicy brown mustard, and you have a gourmet meal on a stick.
It’s not a trip to the fair without eating a Pronto Pup.
No matter what I consume, I wash it all down with the $1 iced tea from the pink stands.
However, the main event for me is the people.
If you enjoy the hobby of people-watching, the fair provides hours upon hours of enjoyment.
That isn’t to say you have to be mean about it, but there are certainly interesting individuals walking around the fairgrounds, people who have their own unique stories that make up the fabric of the tapestry that is this state.
In that way, the fair is a melting pot. It brings together people of all stripes and backgrounds. There are few events that attract such a diverse segment of the population like the Kansas State Fair.
While walking the streets between buildings and stands, everyone is equal. They all have sweat on their brows. They all have dirt on their shoes. And those mustard stains on their shirts just make sense.
No one is out of place. Everyone belongs. It’s wonderful to see.
And that’s really the point of the fair. It’s about celebrating the state and its residents.
It’s a tradition dating back to the first official Kansas State Fair, which was held September 13-20, 1913.
Traditions are invaluable for society.
They help build community and form cultural identity, which is crucial for maintaining a healthy public life for all citizens.
This is especially important in our current world, which is teeming with technology. As Robert D. Putnam found in his book, “Bowling Alone,” digital devices and being online create an atmosphere that’s more likely to divide us than connect us.
So we need to lean into our traditions, which include festivals and fairs or Friday night high school football games.
We need to participate and enjoy these opportunities to come together and build stronger social connections with our neighbors.
And if we get to do so at Carrie’s Beer Garden while eating a corn dog shoved into a bun and covered with smoked brisket chili cheese sauce, shredded cheese, and fried jalapeños to create a Durty Dog, that’s even better.
Todd R. Vogts, Ph.D., is a native of Canton, a resident of McPherson County, and a media researcher and educator. He can be contacted with questions or comments via his website at www.toddvogts.com.
