August 3, 2025 • 34 mins
LIVE from the Indiana State Fair!
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Speaker 1 (00:06):
Our State Fair is a great shape fair. Don't miss it,
don't even believe.
Speaker 2 (00:13):
The Indiana State Fair and the Indiana Farmer's Dairy Bar
since nineteen forty one, this year featuring the Key Lime
Pie milkshake and the Smoked goodat Cue Grilled Cheese with
Gouda cheddar Barbecue Sauce on Texas Toast Cat's the first.
Speaker 1 (00:26):
Day with Terry Stacey Live at the Indiana State Fair,
The Love and to One at the Dairy Bar. Our
State Fair is a great shape fair. Don't think oh
even fair.
Speaker 3 (00:37):
Nathaniel back at the station, Kylon Talley, Denny Smith, Terry Stacey.
Speaker 4 (00:41):
Cancel your plan, please, please.
Speaker 3 (00:43):
Cancel your plans if we'd love to see you at
the Great Indiana State Fair. That's where we are this morning.
Good morning to you all. This is the first day show.
It is day three of the eighteen days of the
Great Indiana State Fair. Is another beautiful, perfect day. Little
warmer inching up the this afternoon, but that's okay.
Speaker 5 (01:01):
We've got a gorgeous broke humidity.
Speaker 4 (01:03):
No humidity.
Speaker 3 (01:05):
I'm telling you, this is one of the most perfect
I've ever seen in my life when it comes to
being out here. I've been out here in the rain
and sleet and the hail and the wind and the
hot and this is just beautiful.
Speaker 4 (01:17):
And we're so grateful to God that we have this beauty.
Speaker 5 (01:20):
Tell them where we are.
Speaker 4 (01:21):
We're in front of the dairy Bar.
Speaker 5 (01:23):
The dairy bar, not the very barn.
Speaker 3 (01:25):
No, it's the dairy Bar, which has become a tradition
for us here on the first day.
Speaker 4 (01:29):
We love being here.
Speaker 3 (01:31):
They've been here since before we were born.
Speaker 4 (01:36):
Williams is here. Yes, what's up, Brooke High, Good morning morning,
Thank you so much for having us out here again.
How's it going down? Day three? It's great.
Speaker 6 (01:46):
I mean, the weather definitely makes the opening weekend of
the state Fair even more special. But the people have
been showing up at the dairy Bar and we're thrilled.
Speaker 3 (01:56):
It's it's still one of the most popular. And I said,
it's been here before we were born. Probably not for
Denny nineteen nineteen forty forty one, nineteen forty one, and
it was people, get, does this look like any kind
of a barn we have in Indiana? A round beautiful barn.
Speaker 6 (02:14):
Well, there are still round barns, but you know what,
more there are probably more dairy farms than you realize
that have rotary milk parlors, so where the cows actually
step up and that takes the cow on a little
ride while they get milked, and that is kind of
reminiscent then of that same circular shape.
Speaker 4 (02:34):
So yeah, it's always going to be a throwback.
Speaker 7 (02:36):
It's eleven o'clock in the morning, You've got ten windows open,
we sure do.
Speaker 5 (02:40):
It's amazing.
Speaker 3 (02:41):
Yeah, and the great volunteers from Rosville Athletics are here,
which is such a great part of the Dairy Bar,
part of the proceeds go. They're making money for them
their organization.
Speaker 4 (02:51):
Absolutely.
Speaker 6 (02:52):
Yeah, the Dairy Bar could not run without the volunteer
groups that we get inside each and every day, so
rossfol will be here all day. They brought about forty
five people students that are spending their Sunday with us
at the State Fair, and we're very thrilled and grateful
to have them.
Speaker 4 (03:07):
I'm so sorry.
Speaker 3 (03:08):
I was all of a sudden I looked over at
Kylon Kelly. She has a mint green color on her
nose and she's been drinking the New Oh no, I
thought something fell. She's been drinking the New milkshake the
new feature milkshake.
Speaker 8 (03:20):
I got excited and wanted to just drink it out
of the cup. I ditched the spoons, so I started
tipping in and it all just came toka.
Speaker 5 (03:27):
And that's the key line.
Speaker 3 (03:28):
It's delicious.
Speaker 5 (03:29):
You know it looks like snot now, okay it.
Speaker 4 (03:33):
Do you Denny? So you've Kylin and I had it.
Speaker 3 (03:35):
We got a sneak peak of the fair and the
forty different foods, but this is your first trying of
the sandwich.
Speaker 5 (03:41):
And also this is gutacue.
Speaker 7 (03:43):
Brook brought me a gutacue and by golly, it hits
on Texas toes grilled.
Speaker 5 (03:49):
And what was the barbecue sauce again?
Speaker 4 (03:51):
Tom John's.
Speaker 6 (03:51):
Tom John's which is the local company out of Munsey, Indiana.
So they have very We always want local, right, That's
what the bar is about. It's about local dairy supporting local.
So we were thrilled at a barbecue.
Speaker 7 (04:05):
The joke about barbecue sauce, especially the homemads, is the
first batches are always made in the bath tub. Honest
to goodness, plumbers, right, plumbers have cleaned out more drains
with barbecue sauce. And you would ever believe because that's
a big pot. You know, you can make a big sure, I'm.
Speaker 8 (04:22):
Sure for you. Do you typically like key Lime pie? Yes, yes, Terry.
Speaker 5 (04:27):
Always absolutely frusting everything, yet I love it.
Speaker 8 (04:31):
I'm not a huge key Lime person, but this milkshake,
oh baby, it'll turn you, It'll turn your wye.
Speaker 4 (04:40):
I think it's fantastic. Well, yes, the crowd.
Speaker 3 (04:43):
We've got a lot of people out here this morning
because the weather, weather is so good. But if you're
coming out, just you know what, have some patience. It's
a beautiful day and lines are starting to grow in
all different ways, especially here at the Dairy Bar. But
they serve you up. They've got ten windows open and
lots of good deals. We're going to talk about that
throughout the next couple of hours. This year, and I
love the theme this year of the Indiana State Fair,
(05:05):
which is the soundtrack of Summer. And they have a
fantastic exhibit right next to us here, a couple of
buildings down at the Harvest Pavilion, and it's all about
vinyl and a fantastic giant, really cool art that our
album covers. And so I just wanted we were talking
about when we were here for the sneak peak the
(05:25):
soundtrack of summer? What are your brook? What is what
is your you think? What are your favorite sounds of summer?
Oh that's hard.
Speaker 5 (05:32):
Now you're going to date yourself. You know that.
Speaker 4 (05:36):
It doesn't have to be a.
Speaker 3 (05:37):
Sound, not a sound sounds of summer whatever. That may
be the sound of grill or kids laughing, or amusement
rides or.
Speaker 6 (05:45):
My favorite time of summer. And it's always going to
be a morning time when I'm at home. We have chickens,
and so I go outside with my cup of coffee.
It's nice and calm. The chickens are kind of chirping away.
I have two kids and it's good. You know, they
kind of ruined that moment.
Speaker 4 (06:01):
Yeah, like quiet and they're running. Yeah, yeah, that's good.
Speaker 5 (06:05):
It is.
Speaker 4 (06:05):
It's always that.
Speaker 6 (06:06):
And then I mean being at the State Fair nothing
like the morning before. It's like the calm before the
storm of the day. And I usually in between media stuff,
I'll you know, walk around and do a lap around
the track in the morning, and it's just that is
always going to be my favorite time of this.
Speaker 4 (06:22):
You know, I'm with you that time before.
Speaker 3 (06:24):
I'm the same way with this at the Indianapolis Motor
Speedway Race morning, the calm before I've been to Disney
World where we did shows, and so we were there
at five in the morning before before everybody comes into
Disney World. It's always my favorite time as well. Kilin
your favorite sound of summer cicadas?
Speaker 4 (06:41):
That sound.
Speaker 5 (06:42):
Wow.
Speaker 4 (06:43):
I love that sound, Denny, love it.
Speaker 7 (06:45):
I just like loud music in the morning. Jane, Jane
shuts the door to the shower.
Speaker 4 (06:50):
That you sound.
Speaker 5 (06:50):
So anything you know.
Speaker 7 (06:52):
Beach boys, you know, Jane and Dean, all those all right, Okay,
anything but the Beatles.
Speaker 5 (06:57):
Okay, I don't like beatles in the morning.
Speaker 4 (06:58):
Okay, We're gonna keep going.
Speaker 3 (06:59):
And when whoever runs out, who doesn't can't think of one,
then you're out of my favorite one. I'm gonna go
with splashing water. I like the sound of water Man.
Speaker 4 (07:08):
That was a Brooks go oh my turn, fireworks, Okay,
good way, Kylin.
Speaker 8 (07:13):
Well you said the water and I was thinking creek
just be you got to come.
Speaker 4 (07:18):
Up with another one man, Terry, you're a tough lady
over here.
Speaker 8 (07:21):
That's not nice at all. Okay, I would say bands.
That's a good over the summer. I'll take that huh
all the time in the high school parking lot.
Speaker 5 (07:30):
I'll take that, Denny Lawnmars.
Speaker 7 (07:33):
I mean all I did was cut grass and be
a counselor at Sprinkler.
Speaker 4 (07:37):
Your turn, Brooks, what do you do.
Speaker 5 (07:42):
At all? Well?
Speaker 3 (07:45):
That got our rives out of you. Okay, we got
to take a break.
Speaker 5 (07:48):
Thank god.
Speaker 3 (07:48):
It's Terry Stacy, Dennis Smith, Kyland, Tally Brook Williams. We
are located and broadcasting live from the Great Indiana State
Fair right in front of the dairy bar. Uh.
Speaker 4 (07:57):
And we've got more.
Speaker 3 (07:58):
To cover as we get, we get always by the
same to break break now ninety three WWC.
Speaker 6 (08:07):
Now I'm watching there's a guy eating a girl cheese,
dipping his girl cheese and marinera and I'm just watching
the technique.
Speaker 5 (08:13):
That's all he's going with.
Speaker 8 (08:15):
No drips on the table at all.
Speaker 5 (08:16):
I know.
Speaker 8 (08:17):
That is a song that you're hearing is Max McNown
better Me for You. He's going to be on the
free stage tonight at the Indiana State Fair. That's where
we are. You're listening to First Day ninety three WIVC.
Speaker 3 (08:28):
Kyland's so happy to be out at the State Fair
with us. I'm so glad. I love taking people. Not
that this is Kylan's first time, but I always enjoyed
Danny and you do too. I'm sure love bringing someone
here for the first time. There's a lot of who's
your pride here?
Speaker 5 (08:40):
You can call the state fair for you that you
could spend two or three days here not see everything.
It's really special.
Speaker 4 (08:45):
It really is special.
Speaker 5 (08:46):
And here we are at the historic Dairy Bar. This
is really cool.
Speaker 7 (08:49):
I mean, I'm told you this is when I was
a kid in the fifties and sixties. This is really
pretty cool. A lot going on to day tyrlan Okay
Celebration Park. We got Doc Dogs, Triple A, Who's your
Motor Club, the big air Wave, the dance stage. You're
gonna like this, the Cornfield Cloggers, Yeah, twelve o'clock, Chinese
Lion and Dragon Dance. The nice thing about the Indiana
(09:11):
State here, it's not just about what we would call
traditional farming hoosiers. We got nationalities from everywhere you look
over here. We've got the Filipino shakeups and everything.
Speaker 5 (09:21):
This is really pretty neat.
Speaker 7 (09:22):
Department Natural Resources, that's where Terry hangs out and goes fishing.
Speaker 4 (09:25):
I love it over there.
Speaker 3 (09:26):
That's for a lot of kids our first experience ever
getting to fish, and it's and I hope that the
wileie man is still back there to really.
Speaker 5 (09:32):
Great, has been there forever he has.
Speaker 3 (09:34):
There's not much fish on the fairgrounds to eat. I
don't think. I think that's kind of a rare thing.
So I'm thinking about this for American dere terry farmers.
Speaker 4 (09:43):
You can have some local fish show.
Speaker 7 (09:46):
There is a splash pad, so if you're bringing the
kiddos and you want to if they're just getting nasty
and crazy, let them cool down, throw them in there
and let them have fun.
Speaker 5 (09:54):
That's that's the splash pad.
Speaker 7 (09:56):
There's play sets, sandboxes, river rails also, so going on.
Speaker 8 (10:00):
There's also this thing called the Mini Mow Kid's Meal
at the dairy Bar, and it says that it comes
with a grilled cheese, apple, sauce, milk, and a weekly prize.
Speaker 4 (10:09):
That's right right.
Speaker 6 (10:10):
We change it up just in case you're a repeat customer.
We don't want you know, when you go to McDonald
you get the kid's meal, and then the kids they
want it again the next week and then they get
the same exact toy.
Speaker 4 (10:21):
It's like, come right, that's right, so you change it.
I don't want that change it up.
Speaker 3 (10:26):
And by the way, if you want some milk, I
mean for the kids, it's fifty cents here.
Speaker 6 (10:30):
Or if you have a sippy cup or a baby bottle,
we fill it for.
Speaker 7 (10:34):
Free, for free, and it's chocolate milk or white milk.
Speaker 4 (10:37):
Yeah, yeah, yeah.
Speaker 3 (10:39):
The State Fair is about traditions, and so is the
dairy bar. It is about traditions. And one of the traditions.
For you, when was your first time here Brook?
Speaker 4 (10:47):
Oh, were you a kid? Were you a four racher?
I was not a four racher?
Speaker 6 (10:51):
Okay, I I shouldn't say this because now I've been
here for twelve years. But I used to come with
friends when the Randstand was still a thing and they
had a lot of concerts there.
Speaker 4 (11:02):
I used to come there, especially in high school. Every summer.
We would come out.
Speaker 6 (11:06):
Wearing your tube top, wearing my tube top, my cowboy hat,
and we had to go see the world largest pig.
Speaker 5 (11:12):
Oh yeah, I don't know.
Speaker 3 (11:13):
I don't think we need a cowboy hat and a
tube top when we were teenagers to come to the fair.
Speaker 4 (11:18):
Well, I'm going to them, you got to have this on.
Speaker 6 (11:22):
This is what they wear as I look around and
see no, and then a tube top.
Speaker 5 (11:25):
Breack cowboy hat. I just got it.
Speaker 7 (11:27):
I just got a text message from my wife Jane.
He goes, shut up, don't say a word.
Speaker 4 (11:32):
Okay.
Speaker 3 (11:33):
I always like to throw ideas out at Brook for
American dairy fiation consideration.
Speaker 4 (11:39):
And I don't know. Do you do ice cream sandwiches here?
Speaker 3 (11:42):
No? What if you did an ice cream sandwich and
you hooked up with one of the local cooking people,
the local cookie people.
Speaker 4 (11:51):
Isn't the bakery man? Is it bakery man here? He's
still there? Is it local? Isn't it? I believe?
Speaker 6 (11:56):
So I should ask him the next time and get
my eggs and sausage and send them.
Speaker 9 (12:00):
Yeah, a cookie, a cookie, ice cream sandwich with the
side and after your key lib pie like key lime pie,
would be so good in a cookie.
Speaker 8 (12:11):
One of the tastes of the fair items is from
cook the Cabby Factory. It's the smallest cookie that we
try now that's got some melty marshmallow and chocolate inside.
That would go really well with some of these.
Speaker 4 (12:22):
Well with an ice cream sandwich.
Speaker 3 (12:24):
I think you need an ice cream sandwich here, Not
that you don't have enough because they seriously have.
Speaker 4 (12:29):
I mean, you've got everything.
Speaker 3 (12:30):
You can have yogurt, yogurt, you can get cottage cheese. Oh,
and they have the best cottage cheese. You think you
like cottage cheese, and it's good not to you had
it here.
Speaker 5 (12:39):
Now, did you and Big Joe come up with the
mozzarella sticks? If we did, we think.
Speaker 3 (12:43):
We inspired them because oftentimes you let people come in
and be servers if you're in the local media and
you can serve. And Big Joe, as you might know,
Big Joe Staysniak, kind of took over the whole kitchen. Yes,
and we started creating because once the Big Joe says,
come joined me, You're like, well why not, why this
doesn't seem to be like anything.
Speaker 4 (13:02):
We're breaking any rules.
Speaker 3 (13:04):
And we created a grilled cheese sandwich with mozzarella cheese
sticks on the inside just for us.
Speaker 5 (13:10):
We were selling that.
Speaker 6 (13:11):
It was called we had as a featured sandwich, the
Colossal Grilled Cheese and it is good. I had three
mozzarella sticks in it. It was about I don't know,
six inches tall.
Speaker 5 (13:20):
Good.
Speaker 4 (13:20):
I know you lost a lot of money on that.
Speaker 3 (13:22):
One because the prices here are so reasonable. What are
you gonna do on two dollars Tuesday?
Speaker 6 (13:27):
We are going to do our key lime pine milkshake
for two dollars.
Speaker 3 (13:30):
Two deals.
Speaker 4 (13:31):
It's deep, it'll Yes, it's a little smaller, but yeah,
still a deal. Yeah still now.
Speaker 6 (13:35):
And that's the thing it's we people ask us every
year why we aren't increasing the prices. But very important
to our dairy farm families. This has to be a
place where families can come. You can spend twenty dollars
for a family walkway with either four grilled cheese, four milkshakes,
you get mozzarella sticks in there, the cottage cheese, the
mini moo meal, all for a very reasonable it's.
Speaker 7 (13:55):
Really trying to look at those windows. There's a lot
of teenagers there too. They're crying to squeeze everything they
can out of the money they got.
Speaker 3 (14:01):
Yeah, they really do a good job. There are lots
of ways you can save. By the way, here at
the State Fair, there's Triple A day card holders get
card holders will get free admission with your Triple A membership.
That is Thursday, the fourteenth, one valid card per person
Indie Star free ticket. Check the Indie Star on Monday
August eleventh for a free ticket redeemable at the gate
(14:23):
that is Wednesday the thirteenth, and then BMV Discount Day
fairgoers get a printed or digital voucher from Indiana dot
gov and you'll get fifty percent off your admission. That
will be on Thursday the seventh, two dollars tuesdays as
we admission and Military and First Responders Day and that
day is on August sixth. Just bring your valid ID
(14:44):
presented at the gate. So there are ways to save,
and you know, you just be strategic.
Speaker 4 (14:48):
You can.
Speaker 3 (14:49):
You should also know that you know security here. It's better,
I think than ever before because I went through the
orientation and I know how many more have been added,
and I know there's a lot of those that are
out here that we don't even know. You security, there's
a lot of those things happening. They have really done
a good job keeping us enclosed here in the speedway.
So you can't just walk from the speedway paragrounds.
Speaker 5 (15:11):
Brook's put your badge way.
Speaker 7 (15:13):
Look, she's flashing her bad she's security and we didn't
even know it.
Speaker 3 (15:17):
Yeah and right, and please don't forget I'm really talking
a lot, aren't II. Yeah, sort of, Well, I really
am We like who else wants to talk?
Speaker 5 (15:26):
Hey?
Speaker 7 (15:26):
If you bring the kiddos to go to the eggs
Hort building. Egg Hort Building has some stem things for
your kids that are maybe six to twelve. You know,
they get bored at the fair if they're not at
the midway. So taking down to the egg Hort building
and there's really some fun things that Purdue is put
together for them.
Speaker 5 (15:41):
A lot of fun stuff here. Just again, you could
spend three days. How old are your kids? Brother?
Speaker 4 (15:46):
There are six and five.
Speaker 5 (15:48):
Perfect age they are.
Speaker 6 (15:49):
We were here on opening day and we were surprised
the construction and the Agghorn buildings are up.
Speaker 4 (15:55):
Somebody made a dairy bar and a cow.
Speaker 6 (15:58):
I don't okay really we had no e it was
going to be there. So that was a fun little surprised.
But also in the a court building.
Speaker 4 (16:04):
Will we be able to the cheeseclpe Chabert? Yeah? Did
sheese sculpture? Will we be able to talk to who's
doing that this year? Sarah coffee?
Speaker 3 (16:13):
She back?
Speaker 4 (16:13):
Yep? Can we talk to Sarah available? You think to
stop buying and see us drive?
Speaker 5 (16:17):
Yeah?
Speaker 4 (16:17):
I love to talk to her. Also, what about do
you have any four rachers or any dairy farmers we
can talk to. I'll see if there's anyone out and
about farm in you one morning. That's okay, this is
how we do things.
Speaker 5 (16:27):
Okay.
Speaker 3 (16:28):
Well, now I took the sweetest picture over there in
the cattle barnyard. There's a there's a mama and her
baby in the dairy cow pin, and there's the sweetest
pictures of little children that are coming up and just
patting very gently the baby.
Speaker 7 (16:41):
All the way from the west pavilion to the coliseum,
all the way down to the swine bar and the
sheep barn, the kids are showing their livestock from the summer,
and they're so keyed up. You can just see how
nervous they are. Hard to get there were showing swine
this morning. They've got these long whips. Hit him on
the nose. I wished I had that when Andy was
grown up. But get back up on set. Yeah, my son,
(17:03):
But anyway, come over and watch the kids. It really
is fun to see how well they've.
Speaker 3 (17:07):
Worked with And I'm so truly and I'm so grateful
that the weather is so good for us and for
the animals this year.
Speaker 4 (17:12):
At the Indiana State Fair. All right and nifan sure, Nathaniel,
should we take a break.
Speaker 5 (17:17):
Let's let's just do it.
Speaker 3 (17:18):
Okay, let's take a break, We'll get you some news,
and we'll be back here broadcasting live right in front
of the dairy bar at the Great Indiana State Fair.
Speaker 4 (17:25):
This is the first day on ninety three WIBC.
Speaker 7 (17:29):
Well, we are at the Great Indiana State Fair. Kylin Tally,
were you gonna do this? I'm sorry, I didn't even
see it. Kylin may Tally. Let me introduce you to
her working around man or stupid, learn to work around it.
Speaker 8 (17:41):
I'm so happy that you guys have the radio up
while we are here at the state Fair. We've eaten
some probably some fried chicken. Kelly, someone who also helped
us be here at the State Fair. She was just
munching on a big old turkey leg just now that
was It.
Speaker 5 (17:56):
Didn't look lady like, but it looked like she was
enjoyed every bit of out the.
Speaker 8 (18:00):
Door when you're at the state Fair. Ok No, just yeah,
kind of like how you had barbecue sauce all over
you see it?
Speaker 7 (18:07):
You got.
Speaker 3 (18:10):
Okay, so went back everybody, Sorry about that. I want
to say Hello to Kim who stopped by and say hello.
You know, that's the cool thing is that this is
really a tradition for so many people and actually stopping
by and WIBC bags were so big for years and
years and years, you needed a WIBC bag. And as
long as I can remember, this is where we've been
(18:30):
passing out bags are doing broadcasts. So it's a great
tradition for people to come by and pick up their
wib seed tote bags.
Speaker 4 (18:36):
That gets them.
Speaker 3 (18:37):
I mean there's stuff you pick up well, you just
you need them. You still need them, even in this
day technology. There's one thing you still need. But anyway,
I'm not sure we've got them today, but people have
been stopping by and saying, hello, here we have here
we go. Just a few minutes ago during the break
when we were in the news, we've came across three
gentlemen that have Purdue University on their shirts and they
(18:58):
are also wary. They've got stethoscopes on and they're waiting
in line to get something delicious. Because we're broadcasting right
here in front of the dairy bar.
Speaker 4 (19:08):
The lines are long.
Speaker 3 (19:09):
Everybody's ready to try the brand new key Lime milkshake,
the Key Lime pine milkshake, which is fantastic, and the
smoked goodacue grilled cheese.
Speaker 4 (19:18):
All right, So our thanks, our thanks to.
Speaker 3 (19:21):
American Dairy and also to our Indiana dairy farmers for
their support. That's what we're doing today as we broadcast
live in front of the dairy bar. I'm sorry, Denny Good,
you're anxious to say something.
Speaker 5 (19:29):
Well with us right now.
Speaker 7 (19:31):
We've got three fourth year vetinary students from Purdue School
of Veterinarian and they have a large animal clinic a
small animal clinic. I've been to the small animal clinic.
It is delightful. But joining us right now are Jacob
Luke and Dustin. You guys are fourth year students, right
all right, So I'm going to talk to Dustin first. Dustin,
you get to work as a fourth year student. You're
(19:51):
actually working with animals virtually every day.
Speaker 5 (19:54):
Correct.
Speaker 10 (19:55):
We get to work with the clinic alongside of the doctors,
and it's kind of our first opportunity to practice medicine.
But we still consult with our senior clinicians and they
act as a safety net for us, and we get
to work directly with our patients and help make a
plan for them every day.
Speaker 7 (20:09):
Pretty cool, Jacob, you're a fourth year student too. I
know you guys are wearing your stethoscopes, so, like, are
there bit emergencies here at the State Fair?
Speaker 11 (20:17):
Yeah? So we get calls every day about emergencies that
are happening on with the four h animals here at
the fair. Usually it's nothing too serious or anything heat stress,
stuff like that, so it's not too bad and we
are just here to make sure that the animals are
are healthy for it for the kids to show.
Speaker 3 (20:37):
Well, I've got you here and you've got your statist Gode.
I do have just a little I'd like for you
to hear it. I have some because I think it's
very interesting.
Speaker 5 (20:44):
Just a little squeak, it's a little click, it's a click.
Speaker 3 (20:47):
It sounds like a little bit of a door crack out.
I'd like to see if I still have it. The
doctor's always set it out grow it. Do you have
a minute to kind of check in and see when
we're done with this part? Can you hear my human
heart you're refer so I.
Speaker 5 (21:01):
Know animals real well, but people not so much. Okay,
all right, let me talk to Luke for just a second.
Speaker 7 (21:06):
Luke Produce Vetinary School is one of the most exclusive
in America.
Speaker 5 (21:11):
Oh wow. Yeah.
Speaker 7 (21:11):
For every student that gets in, I think that there's
one hundred and fifty who did not. Is it still
that I don't want to say exclusive, but maybe that's
the word I want to hear.
Speaker 5 (21:21):
No, I think it is.
Speaker 12 (21:22):
But the reason I came to Purdue is how affordable
it is. Especially I'm an out of state student and
originally from California, and to go to UC Davis in
state was more expensive than to go to.
Speaker 5 (21:34):
Purdue out of state.
Speaker 12 (21:35):
So that's actually just looking at the options for you
as an overall really good deal for what you're paying,
and that just made sense to me.
Speaker 5 (21:41):
I have a really good friend who grew up in
North Dakota.
Speaker 7 (21:44):
She went to UC Davis and graduated as a VET,
and she's now working in California. We're trying to get
her back to the Midwest. But anyway, you guys are
a great representation of protestin.
Speaker 3 (21:53):
I do want to ask each of you because you know,
I think when a lot of us are kids, we
always think our love of animals, we want to become narians.
I think for a lot of girls especially I don't know,
but for kids, I still ask kids, you know, what
do you want to do or they want to be
a veterinarian. For you, how young were you when you
knew you wanted to do this?
Speaker 10 (22:09):
Pretty young. I've always had a passion for animals. I
was torn between a zoo keeper and veterarian until about
fifth grade, and then since fifth grade onwards, it's been
veterinarian all the way.
Speaker 4 (22:18):
Yeah, that's awesome. I think it's awesome.
Speaker 7 (22:20):
And then also, Jacob, I'm sorry, I'm going to ask
about large animals in little Okay, well just.
Speaker 3 (22:25):
A minute, let's find out just but again why they
chose this, because it's also a roller coaster of your
ride if you love animals, there's also you know, that
heart part of it, right.
Speaker 5 (22:35):
Yeah.
Speaker 11 (22:35):
I think I was in high school when I decided
I want to do veterinary medicine, and I knew I
always wanted to help people, and I think veterinary medicine
is a really unique way of helping people. Because everybody's
pets and animals, they're their family and they're their livelihood,
and so we have a really unique opportunity to help
them by helping their animals and their lives.
Speaker 3 (22:54):
So a lot of us bring our animals up there,
you know that that last kind of moment, we'll say,
you know what, let's get you up to to Purdue.
Speaker 5 (23:00):
How do you decide between large animals and small animals?
One more?
Speaker 7 (23:05):
Okay started, I've got all these questions I'm excited for.
Speaker 4 (23:10):
It were haling.
Speaker 3 (23:13):
What made you boys?
Speaker 8 (23:14):
And when did you decide you?
Speaker 5 (23:16):
Now, I was a little lady.
Speaker 12 (23:17):
I was a junior in college when I decided. I
was risinally thinking more like research, but I just realized,
like being a vet is the most applied science you
can do. Like it's like hands on, like you're just
directly working with animals, directly working with people. It's not
hypothetical at all, and it's so practical, And that's what
I kind of decided late.
Speaker 5 (23:37):
But yeah, it's it's to leave how far.
Speaker 3 (23:40):
We've come with veterinarian medicine as a pet owner lifelong,
to see where we are were and now what you're
able to do for our dements, like our dogs and cats,
what you're able to do is amazing, and that therefore
they're living longer and having better lives truly thanks to
veterinarians and medicine that you've all researched and studied.
Speaker 4 (23:57):
I'm sorry, go ahead now, Kylin turn.
Speaker 8 (23:59):
Just rounded the corner with amazing stack of food for
you guys and shakes. This is your first time at
the dairy bar, right, first time.
Speaker 5 (24:08):
I've heard a lot about it. You've heard of California
ain't got nothing like this.
Speaker 4 (24:12):
I'm telling you now you can Denny your boyhead. Now
your question.
Speaker 7 (24:15):
Just want to know how do you decide between small
animals and large animals? You're gonna have to specialize in something.
Speaker 5 (24:19):
How do you? How do you? How do you make
that decision?
Speaker 10 (24:22):
Justin both sides have a lot of pros and cons
to them, and you have to figure out what side
of medicine fits you best. With your small animals, with
dogs and cats, you're more unless you're a specialist, you're
more likely seeing the same patients again and again. Versus
large animal you're doing more production medicine. So it's just
a very different field. The it's just kind of what
(24:45):
fits your personality best.
Speaker 7 (24:47):
Jacob, you see yourself in exotics like parrots and and
snakes and lizards.
Speaker 5 (24:51):
Not at all, not a He's not going to take
your time.
Speaker 11 (24:55):
So I have classmates that that is what they want
to do, and I'm happy to send my snaw and
everything to them to be seen.
Speaker 5 (25:02):
I don't want to do that like that a lot. Well,
thanks for enjoining us, guys. This has been fun.
Speaker 4 (25:08):
Thank you very much. We do appreciate it. Enjoy, especially
for you.
Speaker 3 (25:12):
You all will enjoy but your first experience here at
the dairy Bar, I think you're gonna love it a lot.
Thank you guys so much for stopping by to see us.
Appreciate it, enjoy the fair. Okay, guys, all right, we'll
take a break. This is the first day on ninety three.
WIBC just saw something the other day how good it
is for us. People are doing what's called I don't
remember what, but they go to place to bars. These
(25:35):
are bars, I think they're called sea songs. And you
go and you go to the bar and everybody just
every night you just sing. Somebody lead you want to,
you can get up and you can lead the songs.
And they're always about the songs of the sea. And
people are finding it very therapeutic.
Speaker 5 (25:53):
That sounds like a Jimmy Buffett thing.
Speaker 4 (25:55):
Well, I have to say every week. When I sing
on this show, I feel.
Speaker 5 (25:59):
Like a million.
Speaker 8 (26:00):
Then she's ready to go for the week. No, no Monday,
no Sunday stories.
Speaker 5 (26:04):
Hearing gets back about Wednesday.
Speaker 4 (26:07):
If we should tell people where we are.
Speaker 3 (26:09):
If you if you're just tuning in, it's Terry and
Kylin and Denny and Brooke Williams, and we are broadcasting
brook Is with not here at the rate.
Speaker 4 (26:15):
She's with American Dairy at Indiana and we are in front.
Speaker 3 (26:19):
Of the dairy bar at the year for thirteen years
at the Great Indiana State Fair. I was showing her
this is such a great people watching place, but it's
also such a great place to really educate yourself and
to learn and if you love going in and seeing
the animals as I do, especially on a beautiful daylight
today when everything is just so comfortable. I made my
(26:40):
way over to the cattle barn where there is a
little child and they're petting what I thought was a
dairy cow.
Speaker 4 (26:46):
Yes, maybe a calf.
Speaker 3 (26:48):
There are differences. There are, not only because one milks
and one's meat, but one.
Speaker 5 (26:54):
Is whoa whoa, because this doesn't make it that simple.
Speaker 3 (26:57):
Well, this was a little brown cow, and I said,
I've never seen a little brown a little brown dairy cow.
Speaker 7 (27:03):
What was funny is the way Brook responded. She goes,
that's not the hit, that's not the right size hit.
And I'm thinking, why would you look at the head
of a cow to decide if it's a dairy cow
or a beef cow.
Speaker 4 (27:13):
Different structures, different body types.
Speaker 7 (27:15):
Why don't you look at the back end parts where
you it's pretty easy to see if a cow is lactating.
Speaker 4 (27:20):
Is it well, I don't know, well, but there are
female like beef cows, right, yeah, So you.
Speaker 6 (27:27):
Can't just look at you can't look at the plumbing. Okay,
so you have to look at the whole body type.
But especially calves, like it's a lot easier to tell
their face structure. A beef cattle is just kind of
a wider face, a fast and whiter face.
Speaker 4 (27:41):
Plus the coloring. That's not a jersey cow. That brown
tone wasn't.
Speaker 3 (27:46):
So dairy cow would either be. What color is a
black and white spot that we all know most popular
in Indiana.
Speaker 6 (27:53):
You're going to see the black and white spotted a
jersey cow, which is a light brown cow.
Speaker 4 (27:57):
Pretty sometimes you get like a red red swiss oh
an air delicious milk. Yeah, does it taste different?
Speaker 6 (28:06):
So a Jersey cow milks, it has a higher like
a butterfat, a higher fat percentage in their milk.
Speaker 5 (28:12):
So look look at you.
Speaker 3 (28:13):
Well, she works for American Dairy Indiana.
Speaker 7 (28:16):
Now you know, it was the dream of the people
that would come across a cross the Missouri River in
Mississippi River.
Speaker 5 (28:23):
They always wanted to bring a Jersey cow.
Speaker 7 (28:25):
What they said they needed was thirty acres in a
Jersey cow and they could live anywhere on Earth.
Speaker 5 (28:30):
Isn't that amazing? Yea.
Speaker 4 (28:32):
So we've got about what seven hundred dairy farmers here
in Indiana. Yep, that's right. How are they doing? They're
doing well.
Speaker 3 (28:39):
You know.
Speaker 6 (28:40):
And the last time you and I talked on air,
you were concerned about the number of cows in the
state of Indiana. With the number of dairy farms dwindling,
how are the cows? And I just read a statistic
that there's actually been a two percent increase in the
number of cows in the state of Indiana over the
last two years.
Speaker 5 (28:57):
Our cows know how to he and she we got
this down. Well, we got this down. We're growing.
Speaker 8 (29:02):
Leave it to Denny.
Speaker 4 (29:03):
That's right.
Speaker 6 (29:03):
So the number of farms may go down, but the
cows are staying in the state of Indiana, which is great,
which is why we can continue to have great dairy products,
great cow comfort, great dairy representation, and the wonderful.
Speaker 7 (29:16):
Brook after the useful life of a dairy count do
any of them end up in the meat sequence? Oh?
Speaker 4 (29:23):
I had had, I guess you do. This is one
of the most popular.
Speaker 6 (29:27):
We do a lot of virtual farm tours for classrooms,
and so this is always one of the most popular
questions for kids. They always want to know, well, you know,
I'm twelve, how long does the cow live? And then
what happens after they stop milking? And we always say
they go to a greener pasture.
Speaker 4 (29:42):
So that pasture will I love them peace, I'll remember that.
That's just tell them.
Speaker 5 (29:47):
I'm going to when we go into this break, I'm
going to ask you my aunt Joyce. She never told
me the truth, but she told me enough to shut
me up.
Speaker 4 (29:56):
Oh, we're just going to relocate that kitten that we
just fount. We're just gonna take it to a farm.
Speaker 5 (30:03):
Uh So.
Speaker 4 (30:03):
Anyway, so but let me ask you this.
Speaker 3 (30:08):
Yes, there's so much talk about tariffs does that affect
our dairy farmers at all?
Speaker 4 (30:12):
Any of these tariffs that are confusing to me everywhere.
Speaker 6 (30:15):
I don't know that I'm the right person to speak
to it, but I will say from when we the
dairy farmers were doing media back in May for the
Drink of Milk at the five hundred, they were saying
they had not been personally affected by any of the tariffs. Okay,
because everything here state sans here. We're not doing a
lot of exports in Indiana. That's not especially for dairy farming.
That's not really our thing. So we're fortunate that we're
(30:38):
just we're here.
Speaker 4 (30:39):
Okay, Yeah, I think that's great.
Speaker 3 (30:40):
So there's your cow up, there's your cow an official
cow update. Yeah all right, So here we are at
the Great Indiana State Far Thank you Brook, the Great
Indiana State Fair.
Speaker 4 (30:51):
I think this is one hundred and sixtieth. She's patient
with all of us.
Speaker 3 (30:56):
Read shak you were even Jake yesterday, Jake Querry, it's
our sister station.
Speaker 4 (31:01):
I never know what he's gonna bright now. He's brilliant.
His brain is brilliant.
Speaker 6 (31:05):
How you know we canceled his sandwich though, So he's
not happy about that the Swiss on rye we no
longer have, and that is Jake Querry's favorite sandwich at
the dairy Barne.
Speaker 4 (31:16):
And we just had to get rid of it.
Speaker 7 (31:17):
Well, here's what he had, this heart of tame. We
thought we were going to lose him. Yeah, just say, Jake,
we thought you were dead. So we took it off
the minie.
Speaker 4 (31:23):
Oh gosh, I don't know if.
Speaker 8 (31:25):
That's You're broadening his horizons.
Speaker 4 (31:27):
So he has to try the barbecue, and he.
Speaker 5 (31:29):
Went to greater pastors.
Speaker 8 (31:31):
Oh my god.
Speaker 3 (31:33):
In other news, Mersey status for sale twelve only. I
just was looking this morning at which I think is need.
We're gonna have to get to a break here in
a minute. But it's twelve million.
Speaker 4 (31:43):
Dollars, nine acres, nine acres.
Speaker 3 (31:46):
Twenty four thousand square foot main home, two guest houses,
seven fireplaces.
Speaker 5 (31:52):
Lots of more, more fireplaces than bathrooms.
Speaker 8 (31:54):
I can't remember how many outdoor pool and inside yeah
home theater and a speak Easy Oh how many of
you have ever thought about having a speak easy built speakeasy.
Speaker 3 (32:06):
That outdoor style resort pool, tennis court with a viewing pavilion,
like if I had one.
Speaker 4 (32:15):
I don't know who could come and watch me.
Speaker 5 (32:18):
Black people see how I play tennis? Are you kidding me?
Speaker 4 (32:22):
There's a zen garden now.
Speaker 5 (32:24):
That was cold?
Speaker 6 (32:25):
Love to have a zen gard would be a sound
of summer. That's it's a sound of summer. Soundtracks of summer.
Speaker 3 (32:31):
That's the theme this year of the Great Indiana State Fair.
There's a private par three golf hole.
Speaker 5 (32:37):
I don't know what it's just the hole, well, I'm
sure it has it has the green.
Speaker 8 (32:42):
Two Yeah, okay, just one hole though, you don't need
the other.
Speaker 4 (32:45):
You don't need any others.
Speaker 3 (32:46):
Six car garage at the main residence, plus two car
garage at the gatehouse.
Speaker 4 (32:51):
There's a two car garage just at the gatehouse. I
don't know what you'd use that for.
Speaker 3 (32:56):
Oh, listen inside at the dairy bar, there's hearing among
the Rossville athletics that are serving up your food today.
Speaker 4 (33:03):
I think something happened big get grilled cheese.
Speaker 6 (33:06):
See, we're out of a lot of different grilled cheeses
right now, so anytime they start pulling a.
Speaker 4 (33:10):
Bunch of them that they start, they start.
Speaker 3 (33:13):
It's busy out here, guys, but it's a beautiful day.
I think it's like seventy one degrees out here. Not
a cloud that I see in the sky.
Speaker 5 (33:19):
It's going to be better today than tomorrow.
Speaker 7 (33:21):
You're saying, put up with the traffic because it's going
to be miserable hot the rest of the week.
Speaker 8 (33:26):
It gets hot, and then it might get a little
muggy from the wildfires.
Speaker 4 (33:29):
So keep it, keep it clear.
Speaker 3 (33:31):
I know.
Speaker 4 (33:31):
Maybe yeah, they said we might have a little haziness
from the wildfire.
Speaker 3 (33:34):
Yeah, a little haziness in the sky, But I haven't
seen that at the moment here at the State Fair.
Speaker 4 (33:39):
So come on out and enjoy it. It is a
beautiful day.
Speaker 5 (33:42):
You get the.
Speaker 3 (33:43):
Smells they should do next year, they should do the
smells of Summer.
Speaker 5 (33:48):
Hey, coming up, we're going to have the Shells Summer herself.
Sarah's going to say.
Speaker 4 (33:51):
Sarah Coffin is back. Jess lady, she's lady.
Speaker 3 (33:54):
She's got a really cool project going on here. In
one of the buildings, we'll find out more. Brooke Williams
will we'll be in and out with us as well,
But come by and say hello to us. We've got
our promotion kids here that are working hard and got
all kinds of freebies for you too. As we're broadcasting
right in front of the Indiana Farmers Dairy Bar since
nineteen forty one. What do we say, Winters Drink, Drink
(34:15):
milk CANWS is next ninety three WIBC
Our State Fair is a great shape fair. Don't miss it,
don't even believe.
Speaker 2 (00:13):
The Indiana State Fair and the Indiana Farmer's Dairy Bar
since nineteen forty one, this year featuring the Key Lime
Pie milkshake and the Smoked goodat Cue Grilled Cheese with
Gouda cheddar Barbecue Sauce on Texas Toast Cat's the first.
Speaker 1 (00:26):
Day with Terry Stacey Live at the Indiana State Fair,
The Love and to One at the Dairy Bar. Our
State Fair is a great shape fair. Don't think oh
even fair.
Speaker 3 (00:37):
Nathaniel back at the station, Kylon Talley, Denny Smith, Terry Stacey.
Speaker 4 (00:41):
Cancel your plan, please, please.
Speaker 3 (00:43):
Cancel your plans if we'd love to see you at
the Great Indiana State Fair. That's where we are this morning.
Good morning to you all. This is the first day show.
It is day three of the eighteen days of the
Great Indiana State Fair. Is another beautiful, perfect day. Little
warmer inching up the this afternoon, but that's okay.
Speaker 5 (01:01):
We've got a gorgeous broke humidity.
Speaker 4 (01:03):
No humidity.
Speaker 3 (01:05):
I'm telling you, this is one of the most perfect
I've ever seen in my life when it comes to
being out here. I've been out here in the rain
and sleet and the hail and the wind and the
hot and this is just beautiful.
Speaker 4 (01:17):
And we're so grateful to God that we have this beauty.
Speaker 5 (01:20):
Tell them where we are.
Speaker 4 (01:21):
We're in front of the dairy Bar.
Speaker 5 (01:23):
The dairy bar, not the very barn.
Speaker 3 (01:25):
No, it's the dairy Bar, which has become a tradition
for us here on the first day.
Speaker 4 (01:29):
We love being here.
Speaker 3 (01:31):
They've been here since before we were born.
Speaker 4 (01:36):
Williams is here. Yes, what's up, Brooke High, Good morning morning,
Thank you so much for having us out here again.
How's it going down? Day three? It's great.
Speaker 6 (01:46):
I mean, the weather definitely makes the opening weekend of
the state Fair even more special. But the people have
been showing up at the dairy Bar and we're thrilled.
Speaker 3 (01:56):
It's it's still one of the most popular. And I said,
it's been here before we were born. Probably not for
Denny nineteen nineteen forty forty one, nineteen forty one, and
it was people, get, does this look like any kind
of a barn we have in Indiana? A round beautiful barn.
Speaker 6 (02:14):
Well, there are still round barns, but you know what,
more there are probably more dairy farms than you realize
that have rotary milk parlors, so where the cows actually
step up and that takes the cow on a little
ride while they get milked, and that is kind of
reminiscent then of that same circular shape.
Speaker 4 (02:34):
So yeah, it's always going to be a throwback.
Speaker 7 (02:36):
It's eleven o'clock in the morning, You've got ten windows open,
we sure do.
Speaker 5 (02:40):
It's amazing.
Speaker 3 (02:41):
Yeah, and the great volunteers from Rosville Athletics are here,
which is such a great part of the Dairy Bar,
part of the proceeds go. They're making money for them
their organization.
Speaker 4 (02:51):
Absolutely.
Speaker 6 (02:52):
Yeah, the Dairy Bar could not run without the volunteer
groups that we get inside each and every day, so
rossfol will be here all day. They brought about forty
five people students that are spending their Sunday with us
at the State Fair, and we're very thrilled and grateful
to have them.
Speaker 4 (03:07):
I'm so sorry.
Speaker 3 (03:08):
I was all of a sudden I looked over at
Kylon Kelly. She has a mint green color on her
nose and she's been drinking the New Oh no, I
thought something fell. She's been drinking the New milkshake the
new feature milkshake.
Speaker 8 (03:20):
I got excited and wanted to just drink it out
of the cup. I ditched the spoons, so I started
tipping in and it all just came toka.
Speaker 5 (03:27):
And that's the key line.
Speaker 3 (03:28):
It's delicious.
Speaker 5 (03:29):
You know it looks like snot now, okay it.
Speaker 4 (03:33):
Do you Denny? So you've Kylin and I had it.
Speaker 3 (03:35):
We got a sneak peak of the fair and the
forty different foods, but this is your first trying of
the sandwich.
Speaker 5 (03:41):
And also this is gutacue.
Speaker 7 (03:43):
Brook brought me a gutacue and by golly, it hits
on Texas toes grilled.
Speaker 5 (03:49):
And what was the barbecue sauce again?
Speaker 4 (03:51):
Tom John's.
Speaker 6 (03:51):
Tom John's which is the local company out of Munsey, Indiana.
So they have very We always want local, right, That's
what the bar is about. It's about local dairy supporting local.
So we were thrilled at a barbecue.
Speaker 7 (04:05):
The joke about barbecue sauce, especially the homemads, is the
first batches are always made in the bath tub. Honest
to goodness, plumbers, right, plumbers have cleaned out more drains
with barbecue sauce. And you would ever believe because that's
a big pot. You know, you can make a big sure, I'm.
Speaker 8 (04:22):
Sure for you. Do you typically like key Lime pie? Yes, yes, Terry.
Speaker 5 (04:27):
Always absolutely frusting everything, yet I love it.
Speaker 8 (04:31):
I'm not a huge key Lime person, but this milkshake,
oh baby, it'll turn you, It'll turn your wye.
Speaker 4 (04:40):
I think it's fantastic. Well, yes, the crowd.
Speaker 3 (04:43):
We've got a lot of people out here this morning
because the weather, weather is so good. But if you're
coming out, just you know what, have some patience. It's
a beautiful day and lines are starting to grow in
all different ways, especially here at the Dairy Bar. But
they serve you up. They've got ten windows open and
lots of good deals. We're going to talk about that
throughout the next couple of hours. This year, and I
love the theme this year of the Indiana State Fair,
(05:05):
which is the soundtrack of Summer. And they have a
fantastic exhibit right next to us here, a couple of
buildings down at the Harvest Pavilion, and it's all about
vinyl and a fantastic giant, really cool art that our
album covers. And so I just wanted we were talking
about when we were here for the sneak peak the
(05:25):
soundtrack of summer? What are your brook? What is what
is your you think? What are your favorite sounds of summer?
Oh that's hard.
Speaker 5 (05:32):
Now you're going to date yourself. You know that.
Speaker 4 (05:36):
It doesn't have to be a.
Speaker 3 (05:37):
Sound, not a sound sounds of summer whatever. That may
be the sound of grill or kids laughing, or amusement
rides or.
Speaker 6 (05:45):
My favorite time of summer. And it's always going to
be a morning time when I'm at home. We have chickens,
and so I go outside with my cup of coffee.
It's nice and calm. The chickens are kind of chirping away.
I have two kids and it's good. You know, they
kind of ruined that moment.
Speaker 4 (06:01):
Yeah, like quiet and they're running. Yeah, yeah, that's good.
Speaker 5 (06:05):
It is.
Speaker 4 (06:05):
It's always that.
Speaker 6 (06:06):
And then I mean being at the State Fair nothing
like the morning before. It's like the calm before the
storm of the day. And I usually in between media stuff,
I'll you know, walk around and do a lap around
the track in the morning, and it's just that is
always going to be my favorite time of this.
Speaker 4 (06:22):
You know, I'm with you that time before.
Speaker 3 (06:24):
I'm the same way with this at the Indianapolis Motor
Speedway Race morning, the calm before I've been to Disney
World where we did shows, and so we were there
at five in the morning before before everybody comes into
Disney World. It's always my favorite time as well. Kilin
your favorite sound of summer cicadas?
Speaker 4 (06:41):
That sound.
Speaker 5 (06:42):
Wow.
Speaker 4 (06:43):
I love that sound, Denny, love it.
Speaker 7 (06:45):
I just like loud music in the morning. Jane, Jane
shuts the door to the shower.
Speaker 4 (06:50):
That you sound.
Speaker 5 (06:50):
So anything you know.
Speaker 7 (06:52):
Beach boys, you know, Jane and Dean, all those all right, Okay,
anything but the Beatles.
Speaker 5 (06:57):
Okay, I don't like beatles in the morning.
Speaker 4 (06:58):
Okay, We're gonna keep going.
Speaker 3 (06:59):
And when whoever runs out, who doesn't can't think of one,
then you're out of my favorite one. I'm gonna go
with splashing water. I like the sound of water Man.
Speaker 4 (07:08):
That was a Brooks go oh my turn, fireworks, Okay,
good way, Kylin.
Speaker 8 (07:13):
Well you said the water and I was thinking creek
just be you got to come.
Speaker 4 (07:18):
Up with another one man, Terry, you're a tough lady
over here.
Speaker 8 (07:21):
That's not nice at all. Okay, I would say bands.
That's a good over the summer. I'll take that huh
all the time in the high school parking lot.
Speaker 5 (07:30):
I'll take that, Denny Lawnmars.
Speaker 7 (07:33):
I mean all I did was cut grass and be
a counselor at Sprinkler.
Speaker 4 (07:37):
Your turn, Brooks, what do you do.
Speaker 5 (07:42):
At all? Well?
Speaker 3 (07:45):
That got our rives out of you. Okay, we got
to take a break.
Speaker 5 (07:48):
Thank god.
Speaker 3 (07:48):
It's Terry Stacy, Dennis Smith, Kyland, Tally Brook Williams. We
are located and broadcasting live from the Great Indiana State
Fair right in front of the dairy bar. Uh.
Speaker 4 (07:57):
And we've got more.
Speaker 3 (07:58):
To cover as we get, we get always by the
same to break break now ninety three WWC.
Speaker 6 (08:07):
Now I'm watching there's a guy eating a girl cheese,
dipping his girl cheese and marinera and I'm just watching
the technique.
Speaker 5 (08:13):
That's all he's going with.
Speaker 8 (08:15):
No drips on the table at all.
Speaker 5 (08:16):
I know.
Speaker 8 (08:17):
That is a song that you're hearing is Max McNown
better Me for You. He's going to be on the
free stage tonight at the Indiana State Fair. That's where
we are. You're listening to First Day ninety three WIVC.
Speaker 3 (08:28):
Kyland's so happy to be out at the State Fair
with us. I'm so glad. I love taking people. Not
that this is Kylan's first time, but I always enjoyed
Danny and you do too. I'm sure love bringing someone
here for the first time. There's a lot of who's
your pride here?
Speaker 5 (08:40):
You can call the state fair for you that you
could spend two or three days here not see everything.
It's really special.
Speaker 4 (08:45):
It really is special.
Speaker 5 (08:46):
And here we are at the historic Dairy Bar. This
is really cool.
Speaker 7 (08:49):
I mean, I'm told you this is when I was
a kid in the fifties and sixties. This is really
pretty cool. A lot going on to day tyrlan Okay
Celebration Park. We got Doc Dogs, Triple A, Who's your
Motor Club, the big air Wave, the dance stage. You're
gonna like this, the Cornfield Cloggers, Yeah, twelve o'clock, Chinese
Lion and Dragon Dance. The nice thing about the Indiana
(09:11):
State here, it's not just about what we would call
traditional farming hoosiers. We got nationalities from everywhere you look
over here. We've got the Filipino shakeups and everything.
Speaker 5 (09:21):
This is really pretty neat.
Speaker 7 (09:22):
Department Natural Resources, that's where Terry hangs out and goes fishing.
Speaker 4 (09:25):
I love it over there.
Speaker 3 (09:26):
That's for a lot of kids our first experience ever
getting to fish, and it's and I hope that the
wileie man is still back there to really.
Speaker 5 (09:32):
Great, has been there forever he has.
Speaker 3 (09:34):
There's not much fish on the fairgrounds to eat. I
don't think. I think that's kind of a rare thing.
So I'm thinking about this for American dere terry farmers.
Speaker 4 (09:43):
You can have some local fish show.
Speaker 7 (09:46):
There is a splash pad, so if you're bringing the
kiddos and you want to if they're just getting nasty
and crazy, let them cool down, throw them in there
and let them have fun.
Speaker 5 (09:54):
That's that's the splash pad.
Speaker 7 (09:56):
There's play sets, sandboxes, river rails also, so going on.
Speaker 8 (10:00):
There's also this thing called the Mini Mow Kid's Meal
at the dairy Bar, and it says that it comes
with a grilled cheese, apple, sauce, milk, and a weekly prize.
Speaker 4 (10:09):
That's right right.
Speaker 6 (10:10):
We change it up just in case you're a repeat customer.
We don't want you know, when you go to McDonald
you get the kid's meal, and then the kids they
want it again the next week and then they get
the same exact toy.
Speaker 4 (10:21):
It's like, come right, that's right, so you change it.
I don't want that change it up.
Speaker 3 (10:26):
And by the way, if you want some milk, I
mean for the kids, it's fifty cents here.
Speaker 6 (10:30):
Or if you have a sippy cup or a baby bottle,
we fill it for.
Speaker 7 (10:34):
Free, for free, and it's chocolate milk or white milk.
Speaker 4 (10:37):
Yeah, yeah, yeah.
Speaker 3 (10:39):
The State Fair is about traditions, and so is the
dairy bar. It is about traditions. And one of the traditions.
For you, when was your first time here Brook?
Speaker 4 (10:47):
Oh, were you a kid? Were you a four racher?
I was not a four racher?
Speaker 6 (10:51):
Okay, I I shouldn't say this because now I've been
here for twelve years. But I used to come with
friends when the Randstand was still a thing and they
had a lot of concerts there.
Speaker 4 (11:02):
I used to come there, especially in high school. Every summer.
We would come out.
Speaker 6 (11:06):
Wearing your tube top, wearing my tube top, my cowboy hat,
and we had to go see the world largest pig.
Speaker 5 (11:12):
Oh yeah, I don't know.
Speaker 3 (11:13):
I don't think we need a cowboy hat and a
tube top when we were teenagers to come to the fair.
Speaker 4 (11:18):
Well, I'm going to them, you got to have this on.
Speaker 6 (11:22):
This is what they wear as I look around and
see no, and then a tube top.
Speaker 5 (11:25):
Breack cowboy hat. I just got it.
Speaker 7 (11:27):
I just got a text message from my wife Jane.
He goes, shut up, don't say a word.
Speaker 4 (11:32):
Okay.
Speaker 3 (11:33):
I always like to throw ideas out at Brook for
American dairy fiation consideration.
Speaker 4 (11:39):
And I don't know. Do you do ice cream sandwiches here?
Speaker 3 (11:42):
No? What if you did an ice cream sandwich and
you hooked up with one of the local cooking people,
the local cookie people.
Speaker 4 (11:51):
Isn't the bakery man? Is it bakery man here? He's
still there? Is it local? Isn't it? I believe?
Speaker 6 (11:56):
So I should ask him the next time and get
my eggs and sausage and send them.
Speaker 9 (12:00):
Yeah, a cookie, a cookie, ice cream sandwich with the
side and after your key lib pie like key lime pie,
would be so good in a cookie.
Speaker 8 (12:11):
One of the tastes of the fair items is from
cook the Cabby Factory. It's the smallest cookie that we
try now that's got some melty marshmallow and chocolate inside.
That would go really well with some of these.
Speaker 4 (12:22):
Well with an ice cream sandwich.
Speaker 3 (12:24):
I think you need an ice cream sandwich here, Not
that you don't have enough because they seriously have.
Speaker 4 (12:29):
I mean, you've got everything.
Speaker 3 (12:30):
You can have yogurt, yogurt, you can get cottage cheese. Oh,
and they have the best cottage cheese. You think you
like cottage cheese, and it's good not to you had
it here.
Speaker 5 (12:39):
Now, did you and Big Joe come up with the
mozzarella sticks? If we did, we think.
Speaker 3 (12:43):
We inspired them because oftentimes you let people come in
and be servers if you're in the local media and
you can serve. And Big Joe, as you might know,
Big Joe Staysniak, kind of took over the whole kitchen. Yes,
and we started creating because once the Big Joe says,
come joined me, You're like, well why not, why this
doesn't seem to be like anything.
Speaker 4 (13:02):
We're breaking any rules.
Speaker 3 (13:04):
And we created a grilled cheese sandwich with mozzarella cheese
sticks on the inside just for us.
Speaker 5 (13:10):
We were selling that.
Speaker 6 (13:11):
It was called we had as a featured sandwich, the
Colossal Grilled Cheese and it is good. I had three
mozzarella sticks in it. It was about I don't know,
six inches tall.
Speaker 5 (13:20):
Good.
Speaker 4 (13:20):
I know you lost a lot of money on that.
Speaker 3 (13:22):
One because the prices here are so reasonable. What are
you gonna do on two dollars Tuesday?
Speaker 6 (13:27):
We are going to do our key lime pine milkshake
for two dollars.
Speaker 3 (13:30):
Two deals.
Speaker 4 (13:31):
It's deep, it'll Yes, it's a little smaller, but yeah,
still a deal. Yeah still now.
Speaker 6 (13:35):
And that's the thing it's we people ask us every
year why we aren't increasing the prices. But very important
to our dairy farm families. This has to be a
place where families can come. You can spend twenty dollars
for a family walkway with either four grilled cheese, four milkshakes,
you get mozzarella sticks in there, the cottage cheese, the
mini moo meal, all for a very reasonable it's.
Speaker 7 (13:55):
Really trying to look at those windows. There's a lot
of teenagers there too. They're crying to squeeze everything they
can out of the money they got.
Speaker 3 (14:01):
Yeah, they really do a good job. There are lots
of ways you can save. By the way, here at
the State Fair, there's Triple A day card holders get
card holders will get free admission with your Triple A membership.
That is Thursday, the fourteenth, one valid card per person
Indie Star free ticket. Check the Indie Star on Monday
August eleventh for a free ticket redeemable at the gate
(14:23):
that is Wednesday the thirteenth, and then BMV Discount Day
fairgoers get a printed or digital voucher from Indiana dot
gov and you'll get fifty percent off your admission. That
will be on Thursday the seventh, two dollars tuesdays as
we admission and Military and First Responders Day and that
day is on August sixth. Just bring your valid ID
(14:44):
presented at the gate. So there are ways to save,
and you know, you just be strategic.
Speaker 4 (14:48):
You can.
Speaker 3 (14:49):
You should also know that you know security here. It's better,
I think than ever before because I went through the
orientation and I know how many more have been added,
and I know there's a lot of those that are
out here that we don't even know. You security, there's
a lot of those things happening. They have really done
a good job keeping us enclosed here in the speedway.
So you can't just walk from the speedway paragrounds.
Speaker 5 (15:11):
Brook's put your badge way.
Speaker 7 (15:13):
Look, she's flashing her bad she's security and we didn't
even know it.
Speaker 3 (15:17):
Yeah and right, and please don't forget I'm really talking
a lot, aren't II. Yeah, sort of, Well, I really
am We like who else wants to talk?
Speaker 5 (15:26):
Hey?
Speaker 7 (15:26):
If you bring the kiddos to go to the eggs
Hort building. Egg Hort Building has some stem things for
your kids that are maybe six to twelve. You know,
they get bored at the fair if they're not at
the midway. So taking down to the egg Hort building
and there's really some fun things that Purdue is put
together for them.
Speaker 5 (15:41):
A lot of fun stuff here. Just again, you could
spend three days. How old are your kids? Brother?
Speaker 4 (15:46):
There are six and five.
Speaker 5 (15:48):
Perfect age they are.
Speaker 6 (15:49):
We were here on opening day and we were surprised
the construction and the Agghorn buildings are up.
Speaker 4 (15:55):
Somebody made a dairy bar and a cow.
Speaker 6 (15:58):
I don't okay really we had no e it was
going to be there. So that was a fun little surprised.
But also in the a court building.
Speaker 4 (16:04):
Will we be able to the cheeseclpe Chabert? Yeah? Did
sheese sculpture? Will we be able to talk to who's
doing that this year? Sarah coffee?
Speaker 3 (16:13):
She back?
Speaker 4 (16:13):
Yep? Can we talk to Sarah available? You think to
stop buying and see us drive?
Speaker 5 (16:17):
Yeah?
Speaker 4 (16:17):
I love to talk to her. Also, what about do
you have any four rachers or any dairy farmers we
can talk to. I'll see if there's anyone out and
about farm in you one morning. That's okay, this is
how we do things.
Speaker 5 (16:27):
Okay.
Speaker 3 (16:28):
Well, now I took the sweetest picture over there in
the cattle barnyard. There's a there's a mama and her
baby in the dairy cow pin, and there's the sweetest
pictures of little children that are coming up and just
patting very gently the baby.
Speaker 7 (16:41):
All the way from the west pavilion to the coliseum,
all the way down to the swine bar and the
sheep barn, the kids are showing their livestock from the summer,
and they're so keyed up. You can just see how
nervous they are. Hard to get there were showing swine
this morning. They've got these long whips. Hit him on
the nose. I wished I had that when Andy was
grown up. But get back up on set. Yeah, my son,
(17:03):
But anyway, come over and watch the kids. It really
is fun to see how well they've.
Speaker 3 (17:07):
Worked with And I'm so truly and I'm so grateful
that the weather is so good for us and for
the animals this year.
Speaker 4 (17:12):
At the Indiana State Fair. All right and nifan sure, Nathaniel,
should we take a break.
Speaker 5 (17:17):
Let's let's just do it.
Speaker 3 (17:18):
Okay, let's take a break, We'll get you some news,
and we'll be back here broadcasting live right in front
of the dairy bar at the Great Indiana State Fair.
Speaker 4 (17:25):
This is the first day on ninety three WIBC.
Speaker 7 (17:29):
Well, we are at the Great Indiana State Fair. Kylin Tally,
were you gonna do this? I'm sorry, I didn't even
see it. Kylin may Tally. Let me introduce you to
her working around man or stupid, learn to work around it.
Speaker 8 (17:41):
I'm so happy that you guys have the radio up
while we are here at the state Fair. We've eaten
some probably some fried chicken. Kelly, someone who also helped
us be here at the State Fair. She was just
munching on a big old turkey leg just now that
was It.
Speaker 5 (17:56):
Didn't look lady like, but it looked like she was
enjoyed every bit of out the.
Speaker 8 (18:00):
Door when you're at the state Fair. Ok No, just yeah,
kind of like how you had barbecue sauce all over
you see it?
Speaker 7 (18:07):
You got.
Speaker 3 (18:10):
Okay, so went back everybody, Sorry about that. I want
to say Hello to Kim who stopped by and say hello.
You know, that's the cool thing is that this is
really a tradition for so many people and actually stopping
by and WIBC bags were so big for years and
years and years, you needed a WIBC bag. And as
long as I can remember, this is where we've been
(18:30):
passing out bags are doing broadcasts. So it's a great
tradition for people to come by and pick up their
wib seed tote bags.
Speaker 4 (18:36):
That gets them.
Speaker 3 (18:37):
I mean there's stuff you pick up well, you just
you need them. You still need them, even in this
day technology. There's one thing you still need. But anyway,
I'm not sure we've got them today, but people have
been stopping by and saying, hello, here we have here
we go. Just a few minutes ago during the break
when we were in the news, we've came across three
gentlemen that have Purdue University on their shirts and they
(18:58):
are also wary. They've got stethoscopes on and they're waiting
in line to get something delicious. Because we're broadcasting right
here in front of the dairy bar.
Speaker 4 (19:08):
The lines are long.
Speaker 3 (19:09):
Everybody's ready to try the brand new key Lime milkshake,
the Key Lime pine milkshake, which is fantastic, and the
smoked goodacue grilled cheese.
Speaker 4 (19:18):
All right, So our thanks, our thanks to.
Speaker 3 (19:21):
American Dairy and also to our Indiana dairy farmers for
their support. That's what we're doing today as we broadcast
live in front of the dairy bar. I'm sorry, Denny Good,
you're anxious to say something.
Speaker 5 (19:29):
Well with us right now.
Speaker 7 (19:31):
We've got three fourth year vetinary students from Purdue School
of Veterinarian and they have a large animal clinic a
small animal clinic. I've been to the small animal clinic.
It is delightful. But joining us right now are Jacob
Luke and Dustin. You guys are fourth year students, right
all right, So I'm going to talk to Dustin first. Dustin,
you get to work as a fourth year student. You're
(19:51):
actually working with animals virtually every day.
Speaker 5 (19:54):
Correct.
Speaker 10 (19:55):
We get to work with the clinic alongside of the doctors,
and it's kind of our first opportunity to practice medicine.
But we still consult with our senior clinicians and they
act as a safety net for us, and we get
to work directly with our patients and help make a
plan for them every day.
Speaker 7 (20:09):
Pretty cool, Jacob, you're a fourth year student too. I
know you guys are wearing your stethoscopes, so, like, are
there bit emergencies here at the State Fair?
Speaker 11 (20:17):
Yeah? So we get calls every day about emergencies that
are happening on with the four h animals here at
the fair. Usually it's nothing too serious or anything heat stress,
stuff like that, so it's not too bad and we
are just here to make sure that the animals are
are healthy for it for the kids to show.
Speaker 3 (20:37):
Well, I've got you here and you've got your statist Gode.
I do have just a little I'd like for you
to hear it. I have some because I think it's
very interesting.
Speaker 5 (20:44):
Just a little squeak, it's a little click, it's a click.
Speaker 3 (20:47):
It sounds like a little bit of a door crack out.
I'd like to see if I still have it. The
doctor's always set it out grow it. Do you have
a minute to kind of check in and see when
we're done with this part? Can you hear my human
heart you're refer so I.
Speaker 5 (21:01):
Know animals real well, but people not so much. Okay,
all right, let me talk to Luke for just a second.
Speaker 7 (21:06):
Luke Produce Vetinary School is one of the most exclusive
in America.
Speaker 5 (21:11):
Oh wow. Yeah.
Speaker 7 (21:11):
For every student that gets in, I think that there's
one hundred and fifty who did not. Is it still
that I don't want to say exclusive, but maybe that's
the word I want to hear.
Speaker 5 (21:21):
No, I think it is.
Speaker 12 (21:22):
But the reason I came to Purdue is how affordable
it is. Especially I'm an out of state student and
originally from California, and to go to UC Davis in
state was more expensive than to go to.
Speaker 5 (21:34):
Purdue out of state.
Speaker 12 (21:35):
So that's actually just looking at the options for you
as an overall really good deal for what you're paying,
and that just made sense to me.
Speaker 5 (21:41):
I have a really good friend who grew up in
North Dakota.
Speaker 7 (21:44):
She went to UC Davis and graduated as a VET,
and she's now working in California. We're trying to get
her back to the Midwest. But anyway, you guys are
a great representation of protestin.
Speaker 3 (21:53):
I do want to ask each of you because you know,
I think when a lot of us are kids, we
always think our love of animals, we want to become narians.
I think for a lot of girls especially I don't know,
but for kids, I still ask kids, you know, what
do you want to do or they want to be
a veterinarian. For you, how young were you when you
knew you wanted to do this?
Speaker 10 (22:09):
Pretty young. I've always had a passion for animals. I
was torn between a zoo keeper and veterarian until about
fifth grade, and then since fifth grade onwards, it's been
veterinarian all the way.
Speaker 4 (22:18):
Yeah, that's awesome. I think it's awesome.
Speaker 7 (22:20):
And then also, Jacob, I'm sorry, I'm going to ask
about large animals in little Okay, well just.
Speaker 3 (22:25):
A minute, let's find out just but again why they
chose this, because it's also a roller coaster of your
ride if you love animals, there's also you know, that
heart part of it, right.
Speaker 5 (22:35):
Yeah.
Speaker 11 (22:35):
I think I was in high school when I decided
I want to do veterinary medicine, and I knew I
always wanted to help people, and I think veterinary medicine
is a really unique way of helping people. Because everybody's
pets and animals, they're their family and they're their livelihood,
and so we have a really unique opportunity to help
them by helping their animals and their lives.
Speaker 3 (22:54):
So a lot of us bring our animals up there,
you know that that last kind of moment, we'll say,
you know what, let's get you up to to Purdue.
Speaker 5 (23:00):
How do you decide between large animals and small animals?
One more?
Speaker 7 (23:05):
Okay started, I've got all these questions I'm excited for.
Speaker 4 (23:10):
It were haling.
Speaker 3 (23:13):
What made you boys?
Speaker 8 (23:14):
And when did you decide you?
Speaker 5 (23:16):
Now, I was a little lady.
Speaker 12 (23:17):
I was a junior in college when I decided. I
was risinally thinking more like research, but I just realized,
like being a vet is the most applied science you
can do. Like it's like hands on, like you're just
directly working with animals, directly working with people. It's not
hypothetical at all, and it's so practical, And that's what
I kind of decided late.
Speaker 5 (23:37):
But yeah, it's it's to leave how far.
Speaker 3 (23:40):
We've come with veterinarian medicine as a pet owner lifelong,
to see where we are were and now what you're
able to do for our dements, like our dogs and cats,
what you're able to do is amazing, and that therefore
they're living longer and having better lives truly thanks to
veterinarians and medicine that you've all researched and studied.
Speaker 4 (23:57):
I'm sorry, go ahead now, Kylin turn.
Speaker 8 (23:59):
Just rounded the corner with amazing stack of food for
you guys and shakes. This is your first time at
the dairy bar, right, first time.
Speaker 5 (24:08):
I've heard a lot about it. You've heard of California
ain't got nothing like this.
Speaker 4 (24:12):
I'm telling you now you can Denny your boyhead. Now
your question.
Speaker 7 (24:15):
Just want to know how do you decide between small
animals and large animals? You're gonna have to specialize in something.
Speaker 5 (24:19):
How do you? How do you? How do you make
that decision?
Speaker 10 (24:22):
Justin both sides have a lot of pros and cons
to them, and you have to figure out what side
of medicine fits you best. With your small animals, with
dogs and cats, you're more unless you're a specialist, you're
more likely seeing the same patients again and again. Versus
large animal you're doing more production medicine. So it's just
a very different field. The it's just kind of what
(24:45):
fits your personality best.
Speaker 7 (24:47):
Jacob, you see yourself in exotics like parrots and and
snakes and lizards.
Speaker 5 (24:51):
Not at all, not a He's not going to take
your time.
Speaker 11 (24:55):
So I have classmates that that is what they want
to do, and I'm happy to send my snaw and
everything to them to be seen.
Speaker 5 (25:02):
I don't want to do that like that a lot. Well,
thanks for enjoining us, guys. This has been fun.
Speaker 4 (25:08):
Thank you very much. We do appreciate it. Enjoy, especially
for you.
Speaker 3 (25:12):
You all will enjoy but your first experience here at
the dairy Bar, I think you're gonna love it a lot.
Thank you guys so much for stopping by to see us.
Appreciate it, enjoy the fair. Okay, guys, all right, we'll
take a break. This is the first day on ninety three.
WIBC just saw something the other day how good it
is for us. People are doing what's called I don't
remember what, but they go to place to bars. These
(25:35):
are bars, I think they're called sea songs. And you
go and you go to the bar and everybody just
every night you just sing. Somebody lead you want to,
you can get up and you can lead the songs.
And they're always about the songs of the sea. And
people are finding it very therapeutic.
Speaker 5 (25:53):
That sounds like a Jimmy Buffett thing.
Speaker 4 (25:55):
Well, I have to say every week. When I sing
on this show, I feel.
Speaker 5 (25:59):
Like a million.
Speaker 8 (26:00):
Then she's ready to go for the week. No, no Monday,
no Sunday stories.
Speaker 5 (26:04):
Hearing gets back about Wednesday.
Speaker 4 (26:07):
If we should tell people where we are.
Speaker 3 (26:09):
If you if you're just tuning in, it's Terry and
Kylin and Denny and Brooke Williams, and we are broadcasting
brook Is with not here at the rate.
Speaker 4 (26:15):
She's with American Dairy at Indiana and we are in front.
Speaker 3 (26:19):
Of the dairy bar at the year for thirteen years
at the Great Indiana State Fair. I was showing her
this is such a great people watching place, but it's
also such a great place to really educate yourself and
to learn and if you love going in and seeing
the animals as I do, especially on a beautiful daylight
today when everything is just so comfortable. I made my
(26:40):
way over to the cattle barn where there is a
little child and they're petting what I thought was a
dairy cow.
Speaker 4 (26:46):
Yes, maybe a calf.
Speaker 3 (26:48):
There are differences. There are, not only because one milks
and one's meat, but one.
Speaker 5 (26:54):
Is whoa whoa, because this doesn't make it that simple.
Speaker 3 (26:57):
Well, this was a little brown cow, and I said,
I've never seen a little brown a little brown dairy cow.
Speaker 7 (27:03):
What was funny is the way Brook responded. She goes,
that's not the hit, that's not the right size hit.
And I'm thinking, why would you look at the head
of a cow to decide if it's a dairy cow
or a beef cow.
Speaker 4 (27:13):
Different structures, different body types.
Speaker 7 (27:15):
Why don't you look at the back end parts where
you it's pretty easy to see if a cow is lactating.
Speaker 4 (27:20):
Is it well, I don't know, well, but there are
female like beef cows, right, yeah, So you.
Speaker 6 (27:27):
Can't just look at you can't look at the plumbing. Okay,
so you have to look at the whole body type.
But especially calves, like it's a lot easier to tell
their face structure. A beef cattle is just kind of
a wider face, a fast and whiter face.
Speaker 4 (27:41):
Plus the coloring. That's not a jersey cow. That brown
tone wasn't.
Speaker 3 (27:46):
So dairy cow would either be. What color is a
black and white spot that we all know most popular
in Indiana.
Speaker 6 (27:53):
You're going to see the black and white spotted a
jersey cow, which is a light brown cow.
Speaker 4 (27:57):
Pretty sometimes you get like a red red swiss oh
an air delicious milk. Yeah, does it taste different?
Speaker 6 (28:06):
So a Jersey cow milks, it has a higher like
a butterfat, a higher fat percentage in their milk.
Speaker 5 (28:12):
So look look at you.
Speaker 3 (28:13):
Well, she works for American Dairy Indiana.
Speaker 7 (28:16):
Now you know, it was the dream of the people
that would come across a cross the Missouri River in
Mississippi River.
Speaker 5 (28:23):
They always wanted to bring a Jersey cow.
Speaker 7 (28:25):
What they said they needed was thirty acres in a
Jersey cow and they could live anywhere on Earth.
Speaker 5 (28:30):
Isn't that amazing? Yea.
Speaker 4 (28:32):
So we've got about what seven hundred dairy farmers here
in Indiana. Yep, that's right. How are they doing? They're
doing well.
Speaker 3 (28:39):
You know.
Speaker 6 (28:40):
And the last time you and I talked on air,
you were concerned about the number of cows in the
state of Indiana. With the number of dairy farms dwindling,
how are the cows? And I just read a statistic
that there's actually been a two percent increase in the
number of cows in the state of Indiana over the
last two years.
Speaker 5 (28:57):
Our cows know how to he and she we got
this down. Well, we got this down. We're growing.
Speaker 8 (29:02):
Leave it to Denny.
Speaker 4 (29:03):
That's right.
Speaker 6 (29:03):
So the number of farms may go down, but the
cows are staying in the state of Indiana, which is great,
which is why we can continue to have great dairy products,
great cow comfort, great dairy representation, and the wonderful.
Speaker 7 (29:16):
Brook after the useful life of a dairy count do
any of them end up in the meat sequence? Oh?
Speaker 4 (29:23):
I had had, I guess you do. This is one
of the most popular.
Speaker 6 (29:27):
We do a lot of virtual farm tours for classrooms,
and so this is always one of the most popular
questions for kids. They always want to know, well, you know,
I'm twelve, how long does the cow live? And then
what happens after they stop milking? And we always say
they go to a greener pasture.
Speaker 4 (29:42):
So that pasture will I love them peace, I'll remember that.
That's just tell them.
Speaker 5 (29:47):
I'm going to when we go into this break, I'm
going to ask you my aunt Joyce. She never told
me the truth, but she told me enough to shut
me up.
Speaker 4 (29:56):
Oh, we're just going to relocate that kitten that we
just fount. We're just gonna take it to a farm.
Speaker 5 (30:03):
Uh So.
Speaker 4 (30:03):
Anyway, so but let me ask you this.
Speaker 3 (30:08):
Yes, there's so much talk about tariffs does that affect
our dairy farmers at all?
Speaker 4 (30:12):
Any of these tariffs that are confusing to me everywhere.
Speaker 6 (30:15):
I don't know that I'm the right person to speak
to it, but I will say from when we the
dairy farmers were doing media back in May for the
Drink of Milk at the five hundred, they were saying
they had not been personally affected by any of the tariffs. Okay,
because everything here state sans here. We're not doing a
lot of exports in Indiana. That's not especially for dairy farming.
That's not really our thing. So we're fortunate that we're
(30:38):
just we're here.
Speaker 4 (30:39):
Okay, Yeah, I think that's great.
Speaker 3 (30:40):
So there's your cow up, there's your cow an official
cow update. Yeah all right, So here we are at
the Great Indiana State Far Thank you Brook, the Great
Indiana State Fair.
Speaker 4 (30:51):
I think this is one hundred and sixtieth. She's patient
with all of us.
Speaker 3 (30:56):
Read shak you were even Jake yesterday, Jake Querry, it's
our sister station.
Speaker 4 (31:01):
I never know what he's gonna bright now. He's brilliant.
His brain is brilliant.
Speaker 6 (31:05):
How you know we canceled his sandwich though, So he's
not happy about that the Swiss on rye we no
longer have, and that is Jake Querry's favorite sandwich at
the dairy Barne.
Speaker 4 (31:16):
And we just had to get rid of it.
Speaker 7 (31:17):
Well, here's what he had, this heart of tame. We
thought we were going to lose him. Yeah, just say, Jake,
we thought you were dead. So we took it off
the minie.
Speaker 4 (31:23):
Oh gosh, I don't know if.
Speaker 8 (31:25):
That's You're broadening his horizons.
Speaker 4 (31:27):
So he has to try the barbecue, and he.
Speaker 5 (31:29):
Went to greater pastors.
Speaker 8 (31:31):
Oh my god.
Speaker 3 (31:33):
In other news, Mersey status for sale twelve only. I
just was looking this morning at which I think is need.
We're gonna have to get to a break here in
a minute. But it's twelve million.
Speaker 4 (31:43):
Dollars, nine acres, nine acres.
Speaker 3 (31:46):
Twenty four thousand square foot main home, two guest houses,
seven fireplaces.
Speaker 5 (31:52):
Lots of more, more fireplaces than bathrooms.
Speaker 8 (31:54):
I can't remember how many outdoor pool and inside yeah
home theater and a speak Easy Oh how many of
you have ever thought about having a speak easy built speakeasy.
Speaker 3 (32:06):
That outdoor style resort pool, tennis court with a viewing pavilion,
like if I had one.
Speaker 4 (32:15):
I don't know who could come and watch me.
Speaker 5 (32:18):
Black people see how I play tennis? Are you kidding me?
Speaker 4 (32:22):
There's a zen garden now.
Speaker 5 (32:24):
That was cold?
Speaker 6 (32:25):
Love to have a zen gard would be a sound
of summer. That's it's a sound of summer. Soundtracks of summer.
Speaker 3 (32:31):
That's the theme this year of the Great Indiana State Fair.
There's a private par three golf hole.
Speaker 5 (32:37):
I don't know what it's just the hole, well, I'm
sure it has it has the green.
Speaker 8 (32:42):
Two Yeah, okay, just one hole though, you don't need
the other.
Speaker 4 (32:45):
You don't need any others.
Speaker 3 (32:46):
Six car garage at the main residence, plus two car
garage at the gatehouse.
Speaker 4 (32:51):
There's a two car garage just at the gatehouse. I
don't know what you'd use that for.
Speaker 3 (32:56):
Oh, listen inside at the dairy bar, there's hearing among
the Rossville athletics that are serving up your food today.
Speaker 4 (33:03):
I think something happened big get grilled cheese.
Speaker 6 (33:06):
See, we're out of a lot of different grilled cheeses
right now, so anytime they start pulling a.
Speaker 4 (33:10):
Bunch of them that they start, they start.
Speaker 3 (33:13):
It's busy out here, guys, but it's a beautiful day.
I think it's like seventy one degrees out here. Not
a cloud that I see in the sky.
Speaker 5 (33:19):
It's going to be better today than tomorrow.
Speaker 7 (33:21):
You're saying, put up with the traffic because it's going
to be miserable hot the rest of the week.
Speaker 8 (33:26):
It gets hot, and then it might get a little
muggy from the wildfires.
Speaker 4 (33:29):
So keep it, keep it clear.
Speaker 3 (33:31):
I know.
Speaker 4 (33:31):
Maybe yeah, they said we might have a little haziness
from the wildfire.
Speaker 3 (33:34):
Yeah, a little haziness in the sky, But I haven't
seen that at the moment here at the State Fair.
Speaker 4 (33:39):
So come on out and enjoy it. It is a
beautiful day.
Speaker 5 (33:42):
You get the.
Speaker 3 (33:43):
Smells they should do next year, they should do the
smells of Summer.
Speaker 5 (33:48):
Hey, coming up, we're going to have the Shells Summer herself.
Sarah's going to say.
Speaker 4 (33:51):
Sarah Coffin is back. Jess lady, she's lady.
Speaker 3 (33:54):
She's got a really cool project going on here. In
one of the buildings, we'll find out more. Brooke Williams
will we'll be in and out with us as well,
But come by and say hello to us. We've got
our promotion kids here that are working hard and got
all kinds of freebies for you too. As we're broadcasting
right in front of the Indiana Farmers Dairy Bar since
nineteen forty one. What do we say, Winters Drink, Drink
(34:15):
milk CANWS is next ninety three WIBC
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