First Day with Terri Stacy – August 3, 2025 - Hour 2

LIVE from the Indiana State Fair!

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Episode Transcript

Speaker 1 (00:06):
Our State Fair is a great state fair.

Speaker 2 (00:10):
Don't miss it.

Speaker 3 (00:11):
Don't even believe it's dollars to donuts that our state
Fair is the.

Speaker 2 (00:18):
Best state fair in our state. Well, good morning everyone,
Good afternoon, I should say everybody. It is twelve oh
six and it is a perfect day to be out
at the Great Indiana State Fair. I'm Terry Stacy along
with Kylin Tally and Denny Smith. We're broadcasting live right
in front of the Indiana Farmer's Dairy Bar. They've been

(00:39):
here since nineteen forty one, and we are Hi everybody.
Thank you for joining us. Truly being a beautiful day.
I know.

Speaker 1 (00:46):
I look what the cow drug in?

Speaker 2 (00:48):
Yep, the cow drug. Sarah the cheesy gal, She is
the cheesy gal. How are you?

Speaker 4 (00:56):
My friend's back again? This is year number nineteen. Come video.

Speaker 5 (00:59):
I was gonna cheese sculpture for the Indiana Dairy Farmers.

Speaker 2 (01:03):
We missed you year, missed you last year. Well I
was here, but we didn't get a chance to talk
to you. We didn't get a chance to talk to you,
and so I missed seeing you really are an amazing artist.
When did you start sculpting cheese? Before we talk about
what you.

Speaker 5 (01:17):
Actually, Actually I did my first sculpture in nineteen eighty one.
I was a woodcut type thing for the art of
cheese making. It was a slidehoe you know, the old kachong.

Speaker 4 (01:27):
Yeah, yeah, iidhoe.

Speaker 5 (01:28):
So I did my first It was very wood cuddy,
and then I didn't really carved. I really started carving
in nineteen ninety six.

Speaker 1 (01:37):
Let me hold that. I'm gonna put it so our
camera can see it. Our cameras right here there you go.
We'll set it up so people can see it. And
if you're watching on the YouTube channel WIBC Live for
Terry Stacey in the first day, you'll see what Sarah
has put together. It looks like an old jukebox, is it?
Did I get that right?

Speaker 2 (01:52):
So?

Speaker 4 (01:53):
Absolutely jukebox.

Speaker 5 (01:54):
So the kids are coming up saying, is that a
big giant juice box?

Speaker 1 (01:59):
That great box that's so funny they hurt deeply. You know.

Speaker 5 (02:04):
It's our big giant jukebox for the soundtrack of summer
theme of the Fair. And of course we have to
have Buttercup the cow singing and dance. Yes, and then
we'll have this our milkshake will be animated, and our
whole lot of milkshake going on.

Speaker 2 (02:21):
What do you the soundtrack of summer the theme this year?
What is one of your, maybe one of your favorite
sounds of summer?

Speaker 5 (02:29):
Sounds of some crickets crickets good and the rock stars,
the frog star chirping, yeah, croaking, and the pond louder
and louder and Hamburger's grilling grilling sound.

Speaker 2 (02:44):
I like that sound too.

Speaker 1 (02:46):
So how long does it take you to carbon you
started at We spend.

Speaker 4 (02:49):
Hundreds of hours. Actually I have two. There's another lady, Nancy,
who's been joining me these last couple of years.

Speaker 1 (02:55):
Nancy Baker.

Speaker 4 (02:56):
Nancy Baker and easily three hundred hours, Oh my goodness.
Start on Monday.

Speaker 5 (03:03):
We come in and we start getting things gathered and
shop for our supplies. Tuesday, that cheese, we start cutting
the big blocks, pulling the wires through.

Speaker 4 (03:13):
So don't have.

Speaker 5 (03:14):
Nancy and I and then we have Janet, who is
our better helper for years, years and years, since two
thousand and eight.

Speaker 1 (03:23):
Last year, I was so surprised that we always worry
about is it going to waste? And one of the
fun things you taught us, or maybe it was Nancy
last year taught us that nothing goes to waste. It's
gonna go to somebody who's gonna eat it, whether it's animal,
vegetable or mond.

Speaker 5 (03:36):
Well, actually, we do have nice clean samples that we
bag and we give to the volunteers, to the the EMTs,
to the floor sweepers, to the volunteers at the fair.

Speaker 4 (03:49):
But the majority the sculpture itself goes to the egg
Bio egg Yeah, you're right.

Speaker 5 (03:56):
Egg Town bios furnace that comes around the whole fair
and gets organic matter and they take it out to
the plant and then it's actually digested such a high
heat that it's consumed by this heat and there's no
ash and there's no smoke, and so the heat turns

(04:18):
the turbines, and the turbines feede electricity that goes back
into the grid. So when you think of the mass,
just think of the cooking oil here massive amounts our cheese.

Speaker 2 (04:28):
Sculpture is like.

Speaker 1 (04:31):
That's what's powering your hair drying.

Speaker 2 (04:33):
I know, it really is. It's amazing. I mean, how
really they are have thought of everything at the fair
to do good, to be good.

Speaker 1 (04:43):
What's the easiest I'm sorry, what's the easiest cheese to carve?

Speaker 2 (04:45):
Well?

Speaker 4 (04:45):
Chatter is the best.

Speaker 5 (04:47):
It's dense and consistent, it holds up well, it tastes great,
the price is right. But most importantly, it comes in
big sizes like forty pound blocks, which are eleven by
fourteen by seven, six hundred and forty pound blocks which
we use here in the sculpture. That is twenty eight
by twenty eight by twenty two. That's not very big

(05:09):
for six hundred and eighty pounds, because cheese is so dense.

Speaker 4 (05:13):
And think about this, Think about.

Speaker 5 (05:16):
How much milk it takes to make the nineteen hundred
pounds of cheese that we use here in the sculpture.
Because milk takes ten pounds of milk, which is about
the size of a gallon of milk weighs nine pounds,
so it takes ten pounds of milk. Takes a big

(05:36):
gallon of milk like this to make one one pounds
of cheese. So think how nutritious and densely nutritious cheese is.
That's why it's a really good food value.

Speaker 2 (05:47):
Do you carve any other kind of food?

Speaker 4 (05:50):
No, I do not, But Nancy does.

Speaker 5 (05:51):
What Nancy sculpts candy, licorice, crackers. She's a big pumpkin carver.
She makes chocolate art. He's a very gifted sculptor. She's
a teacher at the high school in Maryland. Uh stated Maryland,
where she lives.

Speaker 2 (06:08):
But you must have been doing art of some form
before you started.

Speaker 5 (06:11):
I always raw, draw, draw, draw, draw, color, color, color,
and we and we would make mud.

Speaker 4 (06:16):
You'd play with mud. But I really never sculpted, and
had sculpture class in high school. I took music. Oh
you're too active.

Speaker 2 (06:24):
Oh wow, I always do.

Speaker 5 (06:25):
My whole family is very artistic. Every single Kaufman is artistic,
including my forty two first cousins.

Speaker 2 (06:33):
You must love art all are You must love the Uh?
I'm guessing you've been in to see the vinyl exhibit
with the album covers because you love music. It's magnificent, right,
But it's also nostalgic the.

Speaker 5 (06:45):
Skill of those artists, because those are all paintings they've got.

Speaker 2 (06:49):
They've had what looks like a coloring book page in
the in the Harvest pavilion is where you'll find this
vinyl exhibit, and they've had painters, artists come in and
they're they're filling Its wonderful. It's amazing. You can just
watch them works like plane air right, plane air drawing, Well,
not necessarily but kind of. They're letting you watch them
do their work like you watching artists work is incredible.

Speaker 5 (07:11):
All's really interesting to all the people that file through
our building, Mercantile egg Court building, come and see us.

Speaker 4 (07:19):
They're going, oh, this.

Speaker 5 (07:20):
Is the first time I have been this early at
the fair to see that you actually sculpt it.

Speaker 4 (07:26):
Oh, that's meat is good.

Speaker 2 (07:28):
Good? Yeah?

Speaker 5 (07:29):
Anybody kids help us make cheese putty that I inlay
into the cow.

Speaker 4 (07:33):
I have to inlay all this white putty into the cow.

Speaker 2 (07:35):
Oh, my gosh, So the kids are helping you do
that over at the agar Agmes my gosh. The ag
Hourt building is where you're gonna find this. You're going
to be unveiling on Wednesday monsday. Yeah, at noon and
Wednesday noon. You better be done. We will.

Speaker 4 (07:49):
We always are.

Speaker 5 (07:50):
I know you are never now. Sometimes after all nighters. Yeah,
we do an all nighter last year. I've done many
many all nighters in my life life.

Speaker 4 (08:01):
Good thing. I love my work.

Speaker 2 (08:03):
Yeah, good thing, you love your work. You're gonna go
do another fair after this one?

Speaker 1 (08:06):
Yes?

Speaker 5 (08:06):
I go to Michigan State Fair and Escanaba, and then
this year new I'm going to Tennessee State Fair in
Nashville on the east side of Nashville at their state Fair.

Speaker 2 (08:16):
I love that love, I love that idea. I started
thinking about that earlier in the week about how cool
it would be. My husband and I usually have done
we go to different races around the country IndyCar and
we've done some NASCAR. It'd be fun to go to
different state fairs around the country and see how everybody does.
It be kind of who.

Speaker 5 (08:34):
Guess who my newest person who called and we've been talking.

Speaker 2 (08:39):
I don't know.

Speaker 4 (08:40):
F one Racing.

Speaker 2 (08:41):
Oh, that's super fun.

Speaker 5 (08:44):
Yeah, that you would do something and she I would
be doing in the VIP.

Speaker 4 (08:50):
Media area.

Speaker 2 (08:51):
That's cool.

Speaker 5 (08:51):
But also little hint for F one Racing is coming
to Coronado, California at San Diego.

Speaker 1 (08:59):
Oh you heard it here second?

Speaker 4 (09:03):
Okay, Well they're going to go up and down the stairs.

Speaker 1 (09:05):
I'm right now down here.

Speaker 2 (09:07):
That's so fun. And you will be doing cheese there.
That's so funny. Sarah, thanks for stopping by to see
us always. We were crazy about you. Thank you so
much for you doing your comfortable talent.

Speaker 4 (09:16):
Oh you're here on Sundays.

Speaker 2 (09:17):
Okay, I about to be here. Aghart Building is where
you'll see here. The Unfailing is on Wednesday. The soundtrack
of Summer. Thank you, You're welcome. We'll take a break.
It's the first Day ninety three WIBC. Welcome back to
the first Day on ninety three WIBC. It's Terry and
Denny and Kylon and we're broadcasting live from the Great
Indiana State Fair. We're broadcasting right and from the Indiana

(09:39):
Farmers Dairy Bar. They've been here since nineteen forty one.
Lot of tradition. The lines are long today because it
is the perfect day to be out here, and I
hope you'll get a chance to do that. This is
just day three, though, and today is each day. There
are all kinds of great theme days and awareness days,
and today is Ability Awareness Day. And joining us now, Denny.

Speaker 1 (10:00):
Dave Dran from Easter Seals. Dave, thank you. You've been
here before, have you not? We have? We have. This
is our fifth year doing Yeah. I think I embarrassed
myself two years ago and put you with the wrong organization.
And I tell you what I have not forgotten that,
but tell us about Easter Seals.

Speaker 2 (10:13):
Yeah.

Speaker 6 (10:13):
So we were actually founded a few years before the
dairy Barnes so in the late thirties, and we serve
people with disabilities. We're kind of the the go to
organization in central Indiana for people with disabilities in their families.

Speaker 1 (10:26):
That's a pretty wide spectrum, Dave. I mean we can
go all the way from their physical disabilities to autism.

Speaker 2 (10:32):
But also to veterans forever. I mean you're serving it
of so many.

Speaker 6 (10:35):
Yeah, the blind and visually appaired, the deaf, and heart
of hearing. We serve people with physical disabilities, intellectual disabilities, autism.
We really do span the spectrum and we also span
the lifespan.

Speaker 2 (10:46):
What are you offering us today? What are you doing today?

Speaker 6 (10:48):
Yeah, so today really is about, as it says, ability awareness.
It gives hoosiers from all over the state that are
in attendance today with or without disabilities a chance to
learn more about what we do, but what's out there
for people with disabilities. This year, we're focused on spreading
the word about universal design. So that's a fancy way

(11:08):
of saying is if you designed something that accommodates people
with disabilities, there's a good chance it's great for people
without disabilities.

Speaker 1 (11:15):
That's pretty neat.

Speaker 3 (11:16):
It was like cruise control that was created, right, we
were talking about by a person here in Indiana that
visually impaired and would not have even thought about doing it,
he said, decades and decades ago.

Speaker 2 (11:29):
If he had not been disabled exactly, And it was
because he was riding in a car with somebody, anyone
he thought they needed to slow down, even though you
couldn't see. It's a great story, it's made into a documentary.
But yes, abilities, and sometimes we focus on the words disabilities,
but there are those, there's special abilities that for many
I don't have their special abilities.

Speaker 6 (11:50):
Yeah, no, absolutely, people with disabilities have a different way
of looking at the world, right, and so they're going
to offer solutions to issues that we all have or
challenges that we all have in everyday life.

Speaker 2 (12:02):
You know. Another great example.

Speaker 6 (12:04):
So we have a five story building our headquarters over
on Keystone and we're renovating the elevators right now, and
part of that renovation will include the installation of foot
controlled buttons, both inside the elevator car and outside. Well
you think of that for people who use wheelchairs. But
I just moved downtown in October and I was carrying

(12:24):
heavy boxes and in that elevator. Every time I got
on the elevator, I had to set the boxes down
pick them back up. If I could have used my feet,
I would have saved my back.

Speaker 1 (12:32):
And a lot of challenges came back to your original statement,
what's good for people with less abilities is good for
all of us.

Speaker 2 (12:39):
Absolutely.

Speaker 1 (12:40):
I think it's interesting when people have deficiencies in one area.
They always talk about people who are side impaired. How
keen their hearing is, how keen their smell is, how
keen their sense of touch. Is that true for all
abilities and disabilities? Yes? And no.

Speaker 6 (12:55):
I mean I think everybody's unique, But it is true
that if you have something that impairs your ability to
function in a certain area, you're going to develop a coping
skill or a worker round for that. I have a
twenty three year old daughter with autism, and so social
situations are a challenge for her, and she's developed workarounds
and ways to use facial expressions and ways to try

(13:17):
and read other people's expressions, which is a big challenge
for her, but she's been so successful at it. She's
worked in retail, she's worked in customer service, and done
very well.

Speaker 1 (13:28):
You know, Terry's really good at that. She gives me
facial expressions all the time.

Speaker 2 (13:32):
Shut up, I never say shut up ever. So where
are you today here at the fairgrounds?

Speaker 6 (13:39):
Yeah, so we're on State Fair Boulevard right in front
of the Midway, and so we have about twenty of
our partners there with us. One of the things we
brought back was was gaming video gaming, which is huge.
I mentioned my daughter developing coping skills and social skills.
She really did that through online video gaming. She developed
relationships that she wasn't good at developing in person, and

(14:01):
she learned ways to cope that way and now is
able to build relation.

Speaker 2 (14:05):
Fantastic. See, there are good things about video games.

Speaker 1 (14:08):
Absolutely.

Speaker 2 (14:09):
Well, you'll be there all day until nine o'clock tonight.

Speaker 1 (14:12):
Yes, okay, we'll be here all day.

Speaker 3 (14:14):
There are so many things Easter Seals Crossroads. We're talking
with CEO and president David Dryth. You have a lot
of services for adults, children, and then even more ways
to get involved. Where can people go what's the best
place to go to if they want to get involved to.

Speaker 6 (14:26):
Yeah, really, our best place is our website, and that's
Easter salscrossroads dot org. Once you start there, it's gateway
and you can very quickly get to the very specific
pieces of information you're looking for. We are a complex
organization with so many different services, but the best way
is to start is our website and really that's it.
Or if you happen to be headed to the verir today,

(14:48):
head to our site. It's again, it's not just us,
it's about twenty of our partners are along too. We
have QR codes that you can scan to get to
more information about what we do, to get to our
social media which we post on a regular basis that
has all kinds of new ideas, et cetera.

Speaker 2 (15:04):
Thank you, David, Thank you so much. It's great to
see you once again this year. And everybody stop by
and see them. It's Terry and Kylin and Denny and
Cindy is here too. Cindy, come on over. Cindy's here.
We've just got a line of a really great guests
for you today. David. We'll see you over there. Thank
you. You want your super fan, she's going to take your
super fan grab a super is that yours?

Speaker 4 (15:26):
Super fan?

Speaker 2 (15:26):
Superfan Abilitia were there.

Speaker 3 (15:28):
We're keeping it we're super fans.

Speaker 2 (15:30):
Now, okay, all right, Cindy, Hi Hockey Hawkins is here
Circle City suitees. What are you doing out here?

Speaker 7 (15:37):
I was judging pies at the fair today and I
know you, guys, we're going to be here, so I
just wanted to come by and.

Speaker 2 (15:42):
Say, Hi, how are things going over there?

Speaker 7 (15:45):
Amazing?

Speaker 2 (15:45):
There were a lot of pies, I know. I heard
one hundred and fifty.

Speaker 7 (15:48):
I don't think we had quite that many, but golly,
it was a lot of pies, A lot of amazing pies.

Speaker 2 (15:53):
This is such a fun part of it over and
it's billed it guys. There's so much to see over there.
We're selling who's your artists? Paintings and the photography, and
quilts and antiques and ugly cakes. Did you see the
ugly cakes?

Speaker 1 (16:05):
I didn't.

Speaker 7 (16:06):
I haven't looked around yet. I just I knew you
were here, so I wanted to come over and say.

Speaker 1 (16:10):
So, what was the best pie?

Speaker 3 (16:12):
Well?

Speaker 2 (16:12):
I had a lot.

Speaker 7 (16:12):
I judged three categories, so I was in. I judged
custard pies, I judged coconut cream pies, and I judged
I judged part of the apple pies. I had a
stellar apple pie and you just think apple pie. Gosh,
it was great. It was just great. I had a
great butterscotch pie. I had a great coconut cream pies.

Speaker 1 (16:32):
Is so jealous.

Speaker 2 (16:33):
No, listen, here's because here's what happens. Because I work
out here in the arts building. After some of it
has been judged, you get to taste, to take, We
get to taste some of that stuff with us.

Speaker 7 (16:43):
They were playing in dustries. We did that last weekend.
We did the cookies and the breads and the rolls
and the dips and the brownies and the gosh, so
much stuff, so much stuff. There's so much food.

Speaker 2 (16:54):
You got to clean that palat. One of the times
I've been as sick as I've ever been, truly, was
it the very County Farah was a pie judge. It
was only sugar cream. Oh my goodness. And you know
everybody's got a different way. You got a sugar cream pie.

Speaker 7 (17:07):
We were just saying that there were I don't know,
maybe twelve different sugar cream pies. And it's amazing you
think there's one recipe right now. It was amazing how different.

Speaker 2 (17:15):
They all love. So we're a little soupier than others.

Speaker 7 (17:18):
And so we're even just the color, you know, something
really really white. Some have a lot more cinnament or whatever.

Speaker 2 (17:22):
Yeah, it was very different, you know, after after so
long you're like, okay, yeah, and it's my favorite pie.

Speaker 7 (17:28):
Oh what's your favorite pie? You know, I really I
like a great apple pie.

Speaker 4 (17:32):
Yeah I do.

Speaker 7 (17:32):
I like a Dutch apple pie I likes.

Speaker 6 (17:37):
Yeah.

Speaker 2 (17:37):
Oh are things going over at Circle Cities.

Speaker 7 (17:38):
We are fabulous. We are so busy. I just can't
even take it.

Speaker 2 (17:41):
It's just so busy.

Speaker 7 (17:42):
The Caramel Farmer's market is crazy insane. Our wholesale customers
are all busy. So we are. We are having a
great time getting ready for World Food Championships coming up.

Speaker 2 (17:50):
And oh yeah, well October. Yeah, and it'll be right here.
You're here, right here in the backgrounds.

Speaker 1 (17:56):
Yeah, we'll be convenient.

Speaker 7 (17:56):
We've got a great group of chefs on our team
Indiana teams, so we've we've got a lot of stuff
going on.

Speaker 2 (18:01):
So yeah, very excited. Hello, I've I always loved seeing
you and we appreciate you so much and the good
stuff you create for us too. Sidey Hawkins with Circle
City Suite's the founder and she's judging pies today.

Speaker 7 (18:12):
We're going to next weekend a judge Burton's maple Syrup.

Speaker 2 (18:15):
Oh contest, Oh my goodness, it doesn't stop. That's why
I call you, Cindy sweet. It doesn't stop. Cindy. Thank you.
Great to see you, guys, to you too. All right,
we'll take a break. It's Terry, Kylin and Danny broadcasting
live at the Indiana State Fair in front of the
Indiana Farmers Dairy Bar. We're here until one o'clock, but
the fun continues until nine. It's the first day. News
is next. Hi, everybody, hope you're joining your Sunday whatever

(18:38):
you're doing. Last day of gen Con, Last day of
gen Con. What they tell me, seventy five thousand people
were here for gin content. Now I believe it. With
that traffic, the traffic and the number of princesses.

Speaker 1 (18:52):
And if you're marking a left hand turn driving and
you're making a left hand turn, be careful. They don't
know how to read the stop and go shign going
to be leaving soon, they're going to be leaving.

Speaker 2 (19:01):
Yeah, thank you for coming though to see us. I
hope you all had a good time, and I hope
everybody's having a good time if you're coming out to
the Indiana State Fair. Looking ahead this week, we have
little chances of rain tomorrow, where the temperatures are still
going to be still great. It's gonna get a little
more humid towards the end of the week. However, however,
we're not going to experience the hot dome that we've
experienced till the last couple of weeks. So that's good news.

(19:24):
Anything feels better than what we experienced.

Speaker 1 (19:27):
But milk makes it all feel good.

Speaker 2 (19:29):
Ter Yeah, I know, milk makes it all feel good.
Even to this day. I'm a milk person. I mean
I just and a drink right out of the carton,
as he should. It's colder out of that cart.

Speaker 1 (19:39):
Now wait a minute, do you put it back in
the refrigerator? Oh?

Speaker 2 (19:42):
Yeah, well you, I mean, it's just family. Who's gonna
I mean, really, there's no complaix. I might be a man,
I do oftentimes.

Speaker 1 (19:48):
I think you might be a man of a woman
do something.

Speaker 2 (19:51):
Oh I don't know, maybe, But the one thing that
I do know is that chocolate milk is really good
when you've been out gardening, or you've been out running.

Speaker 3 (20:03):
Or late drink plil Williams is here, by the way,
I forgot to introduce you.

Speaker 2 (20:07):
That's okay, everybody knows her by now. I'm just popping
in and out today. She's been bringing us some side.

Speaker 1 (20:13):
So it is chocolate milk, always whole milk.

Speaker 8 (20:15):
I mean it's a two all varieties in schools and
slow fat. Really that's just what the USDA requires.

Speaker 1 (20:22):
We need some fats.

Speaker 2 (20:23):
But whole chocolate milk. There's really nothing better.

Speaker 8 (20:26):
And you talk about the best refueling beverage after workout,
the research was done right here in the Hoosier State
down at IU. It's the it's the most efficient carved
protein ratio drink, and milk is actually more hydrating.

Speaker 1 (20:40):
Than the water. Two crumb snatchers at home, What do
they like? Chocolate milk, white milk, chocolate milk, chocolate milk,
both of them. Yeah, we just talked to the cheese lady. Yeah,
she's good.

Speaker 2 (20:51):
We love Sarah, I know it is there was there
anybody before her. Sarah has been here since two thousand
and six. Is that when you started with the cheese
thing's sculpture?

Speaker 8 (21:00):
This year, I had to make a banner and that
was the earliest picture we have so I'm saying two
thousand and six.

Speaker 2 (21:05):
Okay, yeah, well, because I could remember it before, Now
I don't. Uh So the dairy bar we're in, which
is historic. This is a historic landmark to me, this
brown barn, and she explained earlier this morning. I'm just someone.

Speaker 3 (21:20):
Had commented in the YouTube chat joining us on ninety
three WIBC YouTube and live streaming.

Speaker 2 (21:25):
Oh said the dairy bar instead of the dairy Oh,
it's right at Kaylan. Well, because it's a whe I
was thinking, where is it. I don't see the care
it's over here.

Speaker 1 (21:36):
We're back to the bar.

Speaker 2 (21:37):
I'm sorry.

Speaker 8 (21:37):
We we always say you belly up to a bar,
so that's why it is the dairy bar.

Speaker 2 (21:43):
But it's in the shape of a barn. So that's
where the confusion comes.

Speaker 1 (21:46):
There was a musical like that, Billy Up, Billy Up
to the Bar Boys. Yeah.

Speaker 8 (21:50):
See that's what the music should be playing outside of
any tracks maybe.

Speaker 2 (21:54):
So yeah, this barn itself is that since nineteen forty one. No,
this since two thousand and three.

Speaker 8 (22:01):
So in nineteen forty one, the Dairy Association started with
just a milk stand, so all you could buy was
just cold milk and then over the years it evolved,
and then in two thousand and three this structure was built.

Speaker 2 (22:13):
It's been here of sent I didn't know.

Speaker 1 (22:15):
We've been bragging about the key lime shake. What other
type of shakes can you get?

Speaker 8 (22:18):
You always can get chocolate, strawberry and vanilla, and if
you give an ice smile, you can request a twist
and those nice volunteers will put side by side. Or
if you're a little like kind of bougie like me,
I do the neapolitan?

Speaker 2 (22:34):
Do the three flavors? Can we ask about that? Is
that one of the secret menu? Yeah? Just just a
smile brooks too much.

Speaker 3 (22:42):
They also have ice cream, which I think goes under
the milkshakes are obviously iconic, but the ice cream. I
didn't realize how many flavors you guys had. Butter pecan,
moose tracks, key lime pie, and then are.

Speaker 2 (22:53):
There not key lime pie? Oh? Sorry, the milkshake milk. Okay,
what other ice cream plates?

Speaker 8 (22:59):
We have cookies and crey, butter pecan, chocolate, strawberry, vanilla,
moose tracks, six flavors.

Speaker 2 (23:05):
Perfect, yep, delicious, Yep.

Speaker 1 (23:08):
It's at the Dairy Bar, and that's right across from
the coliseum. Just back east from the West pavilion, so
there's this little gap right between them. You look for
the big milk juggets as winners drink milk, and you'll
be there. One more question. This year for the Indy
five hundred, we had two ladies as representing the association.
Tell us about those two gals, how did that happen?

Speaker 8 (23:27):
Yeah, Abby, her was this year's veteran milk presenter, so
she handed off the milk to the winning driver, Alex Palow,
and then Ashley Stockwell from Hudson, Indiana got to hand
milk to the winning chief mechanic and team owner.

Speaker 1 (23:40):
So she's the apprentice or what we call the journeyman.

Speaker 8 (23:42):
She's the learner, the rookie, the rookie yep, yep, So
she will hand Ashley will then hand off the milk
to the winning driver next year. But yeah, that's only
the third time that we've had two ladies in the
in victory circle since we've been doing the program. And
it was fun for them to both be moms have
daughters and sons too, but really for their daughters to

(24:03):
see their moms.

Speaker 2 (24:04):
They were pretty touch to do that. It's cool.

Speaker 8 (24:06):
It's always fun to see the emotions of the dairy
farmers come out when they hand off the milk and
then they have that moment of like I just did that.

Speaker 2 (24:12):
Yeah, So such a special thing it really is. I mean,
you to count how many people have gotten to do that,
and the number is very small. So it's a very
very cool honor. That's Brooke Williams and we again are
broadcasting right in front of the dairy bar here at
the Great Indiana State Fair. I'm getting updates I work
over in the Arts building and the numbers we're talking
about the people that have come in and there's so

(24:32):
many people. If you don't know, I mean the people
come to look at a lot of the great art
that's over there. And end of day one, this kind
of tells you how busy it's been. End of day one,
twenty nine pieces were sold for fourteen forty nine dollars.
Is all going to loose your artists? Day two was
much the same. Day two, Yes, much the same. So

(24:53):
the people come in and not only can you do
all that you can do, but you can also take
home some beautiful art that's a drawing, a painting, a watercolor,
whatever it is, but from a who's your artist, and
it's just a fun place to go over. And it
looks like with sales the way they're going this week
and then last three days, that shows is a number
of people that are coming through the doors that are

(25:16):
here because of weather. I'm assuming it's weather. This is
all about the weather.

Speaker 1 (25:20):
People like how many people are you serving? You keep
account of how many people come.

Speaker 8 (25:25):
Not account of the customers, but the number of items
that we sell. So every year we sell about seventy
thousand milkshakes and about thirty five thousand grilled cheese sandwiches
I Heaven. Last year we sold ten thousand cups of milk,
which is always a fun one for a dairy farmer's
to see.

Speaker 1 (25:42):
How many times do you have to restock during the day.
Can you restock at night and have enough.

Speaker 8 (25:46):
There is literally someone's job in there just to restock
the machines throughout the day. So that's all he is
doing is constantly just refilling milkshake, custard, milk.

Speaker 2 (25:57):
Yeah, just keeping it going, keeping it cold.

Speaker 1 (25:58):
That is really really cool. We'll tell you guys.

Speaker 3 (26:00):
Do you guys take part at all in the celebrity
milking contest? You guys help out with that.

Speaker 8 (26:04):
Our CEO did it a couple of times, and she
kept losing to the first Lady of the state, and
I think she was just kind of defeated. You know,
our ceo should be doing it and she wasn't winning.

Speaker 2 (26:13):
And right, yeah, you got to take a back seat
at some point.

Speaker 1 (26:17):
There's so many funny I thought it was only men
like that, but women, I'm not doing that good. I lose.

Speaker 2 (26:25):
I'm so glad you brought that up because I decided
today to bring you all of the ribbons that I've
wanted the Indiana State Fair for milking Cassy and Terry Skacey. Right,
this was my favorite one.

Speaker 8 (26:35):
I don't know what year that was, but look I
walked away with this big thing. I look at that
just like, hey, look at this, but look at all
of them. You always get a ribbon, no matter what
your milk. But look at all my ribbons.

Speaker 2 (26:45):
So many years more fun than milking cow home. She
was always the first gear. Always, she was just like
a natural. And then the other part was the queen, Yes,
the queen. The Queen. The Queen is really always a
good milker always she I mean, she just isn't It
seems like the Queen and the first Lady always know

(27:06):
what they're doing.

Speaker 1 (27:06):
Brooks, you're out.

Speaker 2 (27:08):
Too, don't comment? Yeah? Did they still put anyway? Do
they still do that? They still do the contest?

Speaker 4 (27:13):
Yes?

Speaker 2 (27:13):
Yeah, see I probably went so much. They said, no,
never mind. Plus she's too old, you'll never get her
off that little chair.

Speaker 8 (27:18):
But I love the Even the back of the pink one,
it says I milked a cow.

Speaker 2 (27:21):
So no, I mean I really was. Hey, guys, how
are you? I'm so glad you stopped buy have fun today?

Speaker 1 (27:30):
Yeah? Okay, so how many times were you milky milking?

Speaker 3 (27:35):
Oh?

Speaker 2 (27:35):
This aren't even half of them. Here's the other part.
And I think Brooke knows this. I've told her I
saved the milk from all of these years. I still
have the milk and the little ball jar.

Speaker 1 (27:43):
Are you in therapy about that?

Speaker 2 (27:45):
Yeah? It separates.

Speaker 1 (27:46):
Here's what I had an uncle who is a milk
he had, he had three milk cows. Ay all he
ever said. He says, don't buy a milk cow, he says,
And I said, why not? He says, come hell or
high water. Every morning at four thirty, somebody's milk and
a cow. And you don't get a vacation. You know,
somebody's got to milk the cow all the time.

Speaker 2 (28:06):
Wait, let's go back to this. So you're saving because
I was so proud of it. But I was so proud,
so I save them milk. Oh yeah, I saved them.
They're all no garage. I have them marked with the
year that I'm so sorry, David, and they're no. They're
sealed in the ball jars and they're just with the
date on them. But milk separates after a long time,
so you just have like a like almost like cottage.

Speaker 1 (28:26):
Ladies and gentlemen of the audience of WIBC. I'd like
to apologize for Terry Lynn Stacey. She is insane. She's
in therapy Tuesday through Thursday. But we get her back
on the weekends, that's right, and we introduce her to society.

Speaker 3 (28:37):
She is not allowed to milk anymore, that's right, invited
to and I'm okay.

Speaker 2 (28:42):
Randy Allis is another one that I don't believe has
ever been in fighted Back because he was also up
mighty milker.

Speaker 3 (28:48):
You know, you can't tell your break the Wilson's corn
eating contest.

Speaker 2 (28:52):
There you go. You should know what you know, what's
good with corn. You put that corn in a milkshake
and you've had the best milkshake of your life. Is
that going to be the next? What about a corn
flavored milkshake? How do you think that would do? I
think that'd be great. Corn is so good. A sweet corn,
that's it.

Speaker 1 (29:08):
A little bit of caramel in there and you got it.

Speaker 2 (29:10):
Yeah, you just cavaliz those about caramel corn milkshop with
a little bit of crushed up popcorn looks on top.

Speaker 8 (29:17):
We're just going we need to circle back around and
say what is the flavor of summer, and then we'll
create I will take these all back.

Speaker 2 (29:24):
I'll table it. Okay, we put on the table.

Speaker 1 (29:26):
Okay, you're going to have to give the the first
day show some credit if you go.

Speaker 2 (29:32):
I think it was your shirt. But corn is truly,
I mean, that's a good taste together. It's like French
fries and milk, and French fries and milkshake, you know
that same kind of whee. There's a sweet and a
little salty savory. Okay, we got to take a break.
We'll be back. We're right here broadcasting stuff. Hello, We're
in front of the dairy bar here at the Great

(29:53):
Indiana State Fair for a few more minutes. Anyway, it's
the first day ninety three w IBC. Get your I
spring here at the Dairy Bar at the Great Indiana
State Faric. Hello, tractor man, It's Terry, Denny, Kylon Brook
Williams is here with American Dairy Indiana and Ray Shear's
going to join us in just a second because you
brought me one of the most special, priceless gifts. Story

(30:18):
What would you like now? Would you like to do?
The poem? Live? The coffee strong?

Speaker 3 (30:22):
The crowd leans in to sing along as First Day
rolls through fairground cheer, bringing stories.

Speaker 2 (30:28):
Laughs and voices near Danny.

Speaker 1 (30:30):
Do it your sweet butter cows and soft squirrel squirrels.

Speaker 2 (30:33):
There you go.

Speaker 1 (30:33):
They chat with farmers for age girls, the scent of
waffles in the air, at radio with local flare.

Speaker 2 (30:39):
Is this my part?

Speaker 1 (30:40):
Is your part? Oh?

Speaker 2 (30:41):
Wait, it just went off? Oh Terry. With each bright broadcast,
here's heart's draw near part It read each bright broadcast,
hearts draw near to tales that feel like home right
here at sunrise under fairground skies, the dairy bar and
Brook become alive. Okay? Is that it?

Speaker 3 (31:02):
No? There might be one more so, here's the news
with warm insight, the fair, the fun, the morning light.
I guess after him from studio to Cawline stage. First
day takes the front page.

Speaker 1 (31:14):
There you go, kid, you did that by yourself.

Speaker 2 (31:18):
Help you know? If I love guy? I don't know
if I love it. It's not my work. Brooke, did
you love it? Because it was really dedicated? I think
it was low on the dairy mentioned crime. Any Way,
Now we've got to go get papers. Oh, hold on,
I got one foot Oh she's got got a foot on. Yep, Okay,
there you go at a girl about a summer breeze.
A summer breeze. It's a no choked her up. It's

(31:39):
so good. Get that lady a milkshake. I swallowed a hair.
Rich Is ray Shire is here on the USS Indianapolis Commission,
USS Indiana Commission. He has been instrumental and he's also,
by the way, a veteran. It's got his Indiana shirt on.
How are you doing?

Speaker 1 (31:56):
Great? Great to be at the fair?

Speaker 2 (31:58):
You Finally, if it was a stay.

Speaker 1 (32:00):
For every day, it'd be a great day.

Speaker 2 (32:02):
If true. This is what do they call this? They
call this a blue ribbon day, you brought me something.
You are forever. You and I are tied together for
our love and passion for the USS Indianapolis and the
USS Indiana and our state and our state. And you
brought me something that is precious. Tell everybody what this is.

Speaker 9 (32:21):
So I got to start with ten years ago today. Basically,
they started construction of the USS Indiana in twenty fifteen
and they started building the crew together and their first
visit to Indiana was here to the State Fair. And
you talked about earlier. Bring friends that have never been
here before. It is one of the greatest experiences you'll

(32:43):
ever have. I was thinking listening to you guys earlier.
You know, there's the Super Bowl, there's the NCAA Tournaments,
there's all these great events you know throughout the year,
the World Series, but there's no venue like this where
you have something for everybody.

Speaker 2 (33:00):
It's Indiana's largest event.

Speaker 9 (33:02):
Yeah, all the different competitions, whether it's horticulture, foods, or
h all live shows, something for everybody. But what I
brought you today was our USS Indiana made an epic
visit to the North Pole a year ago March, and

(33:23):
they surfaced at the North Pole a couple of different times.

Speaker 2 (33:27):
Nothing new.

Speaker 9 (33:27):
The Navy's been doing this since the first one in
the nineteen fifties.

Speaker 1 (33:31):
But some new milestones. But I brought you back.

Speaker 9 (33:37):
It's not ice anymore, but it is water now, but
from the North Pole.

Speaker 2 (33:44):
Ice from the U collected by the US Indiana crew
and they recent they've recently returned and are now in Hawaii.
I'll tell you I've met them every time that one
of the USS Indianapolis or USS Indiana. Look, they're showing
us picture the ice on the spy that was a

(34:04):
warm minus fifty four. That connection between them and our state.
Whichever crew comes back for visits, whether that's just speedway
or to the fair, they truly are in love with
our state. And we made of Santa clar Right, thank you,
what a treasure.

Speaker 9 (34:22):
This day's going to show you pictures. Santa Claus does
live at the North Pole. Yeah, one of the guys
braved putting Santa Claus Sudan when they were up there.

Speaker 2 (34:30):
That's great, Thank you so much, you know, but we
got to wind down because we've got to get ready
to leave this spot. But I'm glad you stopped buying
for this two treasure that I will keep forever Brook Williams.
We're getting ready to leave out of here, but you
all are here until do you close it to Yeah,
we're done here.

Speaker 8 (34:46):
We'll be here until nine o'clock until August seventeenth.

Speaker 2 (34:49):
Closed on Mondays, and don't forget two dollars. Tuesdays, you're
going to be serving up the Key Lime Pie milkshake,
the Key Lime Pie milk nine dollars from nine am
to nine pm. Again, thanks, thank you for inviting us
out here. It's one of our favorite places. It really is.
In such a tradition for me as a lifelong Hoosier
and for Denny that have come here for decades food

(35:09):
for food, and this is always our first stop. Kilen's
not a tradition yet, make it one good.

Speaker 1 (35:14):
To win milk, that's for sure.

Speaker 2 (35:17):
That's for sure. So thank you for that and our
thanks to everybody that's volunteers out here to work. We've
got again the Rossville Athletic group that is here that
are serving you up. They'll be here all day, they will.
What's awesome about that is they get a portion of
the of the proceeds today. And it has been busy
all right, Stop by and see them, and thank you
all so much for being so welcoming to us today.

(35:38):
Thank yous all much friends who came by, all our
friends that came by. Make sure to check out Sarah
Kaufman too over at the Act Court Building as she
continues to sculpt a beautiful sculpture made out of cheese
and enjoy every bit of this great Indiana State Fair.
We'll see you back out here again and for the
first day too. We'll be here next Sunday. Thanks for
joining us. The news is next. Thanks Nathaniel