What Better Way to kick off the Year of Soybeans than with Food!

It’s that time again. Time to start thinking about this year’s fair and all that comes with it. That includes all the tasty food! Today was the Indiana State Fair Signature Food Contest, and I was lucky enough to be there to watch and even taste. Since this year is putting Soybeans in the spotlight, each food entry utilized soybeans in different ways. From the feed fed to the cattle, tofu and soybean oil, it was a great way to showcase the versatility of the bean.

The contest started with the first round of judging from a panel that included First Lady Cheri Daniels, Indiana State Fair Queen Sara Alford and others who taste tested each and gave their input. From there, the fate of the winner is put in the hands of readers of the Indianapolis Star. It is there you can read up on all 5 of the entries and go vote for your favorite.

Look for the story and for voting to begin June 17 and you can continue to vote up until July 1. The winner – announced July8 – is named THE food of the fair will get bragging rights as well as a prime vending spot of Main Street during the fair!

Submitted by Julie Woodward

Fried mealworms: The newest fair food?

When it comes to the stars of this year’s crop of fair food, everyone’s been talking about the deep-fried butter and doughnut burger, but what about the fried mealworms?

Purdue University’s Tom Turpin, an etymologist by trade, grossed out and intrigued a packed house in the Pioneer Hi-Bred Our Land Pavilion on Saturday by sautéing mealworms in butter and then feeding them to the audience during his “Let’s Cook Some Bugs” demonstration.

“Where else can you get free fair food?” Turpin asked. Clearly, some people in the audience also understood the adage “nothing in life is free,” as in tasting the mealworms would cost them their lunch.

For those that were brave enough to eat the mealworms, they described the taste as “peanut-ty,” “like shellfish” and, my personal favorite, “I just never tasted anything like this before.”

Before you ask, yes, Turpin has been grilling grubs and other bugs for 35 years. He said he tried it as a way to offer something different to a 4-H roundup at the time. Needless to say, mission accomplished.

Check out Turpin’s treats in the video below:

Submitted by Kristofer Karol