August 21, 2025 • 7 mins
On this edition of ACF 411, Russ talks to Brian from Buckland Acres about the extremely popular food spot at the fair!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome back to another edition of ACF four one one,
the official podcast of the Allen County Fair powered by Nutrient.
I'm your host Truss Decker and joining me in the
podcast parlor here at the Allen County Fair Brian Fisher. Brian, welcome,
Thank you us. So I know Brian, so you know transparency.
I work with Brian at Nutrient. So good to have
(00:21):
you here. But the reason you're here is because Troy Elwer,
who's the fair manager. Every year we try to get
a couple of vendors on and he said, well, one
of the most popular food spots on the entire midway
is Buckling Acres and that's yours. So talk to us
about your about your food stand here.
Speaker 2 (00:39):
Yeah. So, so our concept is kind of a farm
to table concept. We raise our own beef in his
fresh ground three times a week by Kay's Meat and
Walt Walk And to be truthfully honest with you, he's
a crucial part of the whole, the whole equation. Without
K's meat, we we couldn't functionally be due. So you know,
I want to I want to recognize him what he does,
(01:00):
his part in this whole thing. Also Waters and Sun's
meat and wapawk is were there are other source for
some some of the meat we don't grow ourselves, but
we do grow own beef and we either grow on
pork or we get locally source pork. But once again,
it's all fresh ground three times a week, never frozen,
hand patted on the grill right right here on the site.
(01:21):
So it kind of brings a different a different fresh
freshness to the to the food truck business. Let's say,
but we've been here for twenty two years when we
first had our first food trailer here. Now we have
two units are running now and it's it's it's really grown.
I mean, ever since COVID, the food industry, the food
truck industry has really exploded and it you know, it's
(01:45):
worked out really well for us. We're like, we brought
our second union on this year and so I mean,
we're's business we want to be right now.
Speaker 1 (01:52):
So well I tell you, I mean, it's you're right
across from the podcast parlor, so I get to see
you all day. But there's all always a line, always
a line.
Speaker 2 (02:02):
Yeah. Today, we've had a few breaks today and they,
to be honest with they were welcome breaks because it's
been really busy. It's been it's been a great year
this year. I you know, I can't say enough for
the fair this year. I think the tendance is up
and I think all the vendors are seeing an increased sales.
And so Troy's done a Troy's done an excellent job
since he's been on board, and I appreciate him for that.
Speaker 1 (02:21):
Yeah, yes, we always talk a lot about Troy. He's
doing an excellent job. But the comment I hear a
lot because we as we interview kids throughout the week, Ryan,
one of the questions we asked them is what's your
favorite fair food? And you're number one, two or three
every day in their answers. But what they like is
the sausage. So what's the secret to your sausage?
Speaker 2 (02:41):
So once again I'm gonna go back to the case
Meat on this that the recipe actually belongs to CA's
Meat and it can be purchased there. The uh, well,
I think what makes it different though here is the
fact that it is never frozen and his hand Patty
right here on site. Whereas if you go you know,
if you go to and you can purchase the same sausage.
(03:02):
But if you once again, it's not cooked on the
same flat top griddle we have in the same fashion,
and if you freeze the product, it takes away from it.
So the recipe itself belongs the cas But but you know,
it's it's it's the extra effort we put in and
not pre patting it and freezing it, and you bring
that freshness right here to the fair And I think
that that's that's the biggest seeker right there.
Speaker 1 (03:23):
And you know, I mean, I love your sausage. I
also I'm a big fried baloney guy and your fried
boloney is second to none.
Speaker 2 (03:30):
So that's Waters and Son's recipe on the on the blooney.
But once again, you know, we we order that, you know,
for the week, you know, just for the weekends of
ten and four. Never frozen right right to the grill.
Speaker 1 (03:41):
Yeah, it's it's really good and a nice thick piece
of of baloney. And it's uh yeah, you can tell
the difference. I mean, there are some not good balooni's
out there. This is not one of them.
Speaker 2 (03:52):
And and Tina Walters again, you know, you know, she's
she's a part of this too. And without these without
these local butchers, you know, we can do what we do.
Speaker 1 (04:01):
So so let me change the channels on y'all. I
want to talk to you as a dad whose kids
have been in this. They've been showing animals for as
as they grew up just south of us at the
aug Lades Fair primarily. But what's that been like in
your family with just kids growing up and they've been
around livestock probably their entire life.
Speaker 2 (04:21):
Oh yeah, yeah, so I grew up with a hog
cattle farm my kids. Once again, we primarily raised cattle.
We do race of hogs. We grow corn and some soybeans.
We we mostly grow off off of alf alfa, hey
for racehorse farm out here on Coop Road and Cool
Winds Farm is our the main reason we you know,
are is our main cash crop. But but all my
(04:42):
you know, all four of my kids are growing up,
you know, around agriculture and the food trailer, and I
think for them, I think that's a big pre reason
that they're where they're at today. I mean, my twenty
one year old son is welding out of Sonova's you
what you know, Clayton, My second son did an internship
YEP at Nutrient, first first high school student to do
(05:03):
an internship as a chemical engineer at Nutrient. He went
on too highest state. You know, he's he's keeping his
four point oh great average.
Speaker 1 (05:09):
Uh.
Speaker 2 (05:10):
Doris my older daughter, she's looking to be something like
in the physical therapy field. And then Vivian, my youngest daughter.
She's an advanced learning in all her classes and and
a lot of that is contributed to, you know, in
the food trail. These kids have been doing math since
I mean since they've been old enough to work the
drawer and and I think through the you know, through
(05:32):
farming and the food trailer, just being around everyday activities,
they have an edge, you know.
Speaker 1 (05:37):
You know, one of the things we like to talk
about all week in these podcasts is just how important
and how hard these kids work that are in junior fair.
Whether it's FFA, it's four age, but if they have
a project there that's for work.
Speaker 2 (05:50):
Yeah, oh yeah, yeah. The all these kids work hard.
And that's another thing for us too, that that kind
of I guess separates us a little bit from from
some of the vendors on down the midways. We're heavily
relying on the four age kids, and we appreciate the
falling we get I mean, even from one fair to another.
There's a lot of kids that open show with other
fairs that still, you know, see us at Shelby, you're
(06:11):
at Mercer, and you know they follow us, and we're
heavily relying on four ation. We greatly appreciate all the
four age kids.
Speaker 1 (06:17):
So you'll like this. I know it'll make you smile.
Probably the number one comment I've heard from the kids
this year was your trailer wasn't red.
Speaker 2 (06:25):
So we were a little concerned about that coming into this.
There was a lot of debate on which trailer we
bring because we do start the red trailer, and my
intention was to have this trailer wrapped before we got here,
and we had too many double bookings. I couldn't get
it scheduled in. So we wanted to go with capacity,
and we rolled the dice that after twenty two years
(06:48):
and people would recognize the name and not the color,
and we were right. But amazingly enough, there's been a
ton of people that have said they walk by the
first day because they didn't realize it was us.
Speaker 1 (06:58):
Well, yeah, and I think that's a compliment to you
and your whole family because it's the same location. Yes,
and they and they were like, Oh, you want to
go over here to this red you know, to the
red place, and that's where you want to eat. And
then they go, oh, he got a new trailer. Yeah,
I mean everybody sees it as but it's just funny
how many of them are just force of habit.
Speaker 2 (07:15):
Yeah.
Speaker 1 (07:16):
Yeah, it's supposed to be there.
Speaker 2 (07:17):
So that's been a topic of conversation. It's but yeah,
so both trailers will be I'm gonna wrap both trailers
a match, just just for the record. Next year it'll
be a red theme, but they both will match and
and we'll we'll clear that up.
Speaker 1 (07:32):
Great Brian Fisher, thanks for taking time out of a
really busy week to join us here in the podcast parlor.
Speaker 2 (07:37):
Yeah, I appreciate you. Have you hear us. Thank you
very much.
Speaker 1 (07:39):
All right, and we want to thank Alex Wilfar engineer
from my Heart, and An Decker, our videographer, for helping
us with the the YouTube stuff this year. And we'll
be back with another episode of a c F four
one one right after this
Welcome back to another edition of ACF four one one,
the official podcast of the Allen County Fair powered by Nutrient.
I'm your host Truss Decker and joining me in the
podcast parlor here at the Allen County Fair Brian Fisher. Brian, welcome,
Thank you us. So I know Brian, so you know transparency.
I work with Brian at Nutrient. So good to have
(00:21):
you here. But the reason you're here is because Troy Elwer,
who's the fair manager. Every year we try to get
a couple of vendors on and he said, well, one
of the most popular food spots on the entire midway
is Buckling Acres and that's yours. So talk to us
about your about your food stand here.
Speaker 2 (00:39):
Yeah. So, so our concept is kind of a farm
to table concept. We raise our own beef in his
fresh ground three times a week by Kay's Meat and
Walt Walk And to be truthfully honest with you, he's
a crucial part of the whole, the whole equation. Without
K's meat, we we couldn't functionally be due. So you know,
I want to I want to recognize him what he does,
(01:00):
his part in this whole thing. Also Waters and Sun's
meat and wapawk is were there are other source for
some some of the meat we don't grow ourselves, but
we do grow own beef and we either grow on
pork or we get locally source pork. But once again,
it's all fresh ground three times a week, never frozen,
hand patted on the grill right right here on the site.
(01:21):
So it kind of brings a different a different fresh
freshness to the to the food truck business. Let's say,
but we've been here for twenty two years when we
first had our first food trailer here. Now we have
two units are running now and it's it's it's really grown.
I mean, ever since COVID, the food industry, the food
truck industry has really exploded and it you know, it's
(01:45):
worked out really well for us. We're like, we brought
our second union on this year and so I mean,
we're's business we want to be right now.
Speaker 1 (01:52):
So well I tell you, I mean, it's you're right
across from the podcast parlor, so I get to see
you all day. But there's all always a line, always
a line.
Speaker 2 (02:02):
Yeah. Today, we've had a few breaks today and they,
to be honest with they were welcome breaks because it's
been really busy. It's been it's been a great year
this year. I you know, I can't say enough for
the fair this year. I think the tendance is up
and I think all the vendors are seeing an increased sales.
And so Troy's done a Troy's done an excellent job
since he's been on board, and I appreciate him for that.
Speaker 1 (02:21):
Yeah, yes, we always talk a lot about Troy. He's
doing an excellent job. But the comment I hear a
lot because we as we interview kids throughout the week, Ryan,
one of the questions we asked them is what's your
favorite fair food? And you're number one, two or three
every day in their answers. But what they like is
the sausage. So what's the secret to your sausage?
Speaker 2 (02:41):
So once again I'm gonna go back to the case
Meat on this that the recipe actually belongs to CA's
Meat and it can be purchased there. The uh, well,
I think what makes it different though here is the
fact that it is never frozen and his hand Patty
right here on site. Whereas if you go you know,
if you go to and you can purchase the same sausage.
(03:02):
But if you once again, it's not cooked on the
same flat top griddle we have in the same fashion,
and if you freeze the product, it takes away from it.
So the recipe itself belongs the cas But but you know,
it's it's it's the extra effort we put in and
not pre patting it and freezing it, and you bring
that freshness right here to the fair And I think
that that's that's the biggest seeker right there.
Speaker 1 (03:23):
And you know, I mean, I love your sausage. I
also I'm a big fried baloney guy and your fried
boloney is second to none.
Speaker 2 (03:30):
So that's Waters and Son's recipe on the on the blooney.
But once again, you know, we we order that, you know,
for the week, you know, just for the weekends of
ten and four. Never frozen right right to the grill.
Speaker 1 (03:41):
Yeah, it's it's really good and a nice thick piece
of of baloney. And it's uh yeah, you can tell
the difference. I mean, there are some not good balooni's
out there. This is not one of them.
Speaker 2 (03:52):
And and Tina Walters again, you know, you know, she's
she's a part of this too. And without these without
these local butchers, you know, we can do what we do.
Speaker 1 (04:01):
So so let me change the channels on y'all. I
want to talk to you as a dad whose kids
have been in this. They've been showing animals for as
as they grew up just south of us at the
aug Lades Fair primarily. But what's that been like in
your family with just kids growing up and they've been
around livestock probably their entire life.
Speaker 2 (04:21):
Oh yeah, yeah, so I grew up with a hog
cattle farm my kids. Once again, we primarily raised cattle.
We do race of hogs. We grow corn and some soybeans.
We we mostly grow off off of alf alfa, hey
for racehorse farm out here on Coop Road and Cool
Winds Farm is our the main reason we you know,
are is our main cash crop. But but all my
(04:42):
you know, all four of my kids are growing up,
you know, around agriculture and the food trailer, and I
think for them, I think that's a big pre reason
that they're where they're at today. I mean, my twenty
one year old son is welding out of Sonova's you
what you know, Clayton, My second son did an internship
YEP at Nutrient, first first high school student to do
(05:03):
an internship as a chemical engineer at Nutrient. He went
on too highest state. You know, he's he's keeping his
four point oh great average.
Speaker 1 (05:09):
Uh.
Speaker 2 (05:10):
Doris my older daughter, she's looking to be something like
in the physical therapy field. And then Vivian, my youngest daughter.
She's an advanced learning in all her classes and and
a lot of that is contributed to, you know, in
the food trail. These kids have been doing math since
I mean since they've been old enough to work the
drawer and and I think through the you know, through
(05:32):
farming and the food trailer, just being around everyday activities,
they have an edge, you know.
Speaker 1 (05:37):
You know, one of the things we like to talk
about all week in these podcasts is just how important
and how hard these kids work that are in junior fair.
Whether it's FFA, it's four age, but if they have
a project there that's for work.
Speaker 2 (05:50):
Yeah, oh yeah, yeah. The all these kids work hard.
And that's another thing for us too, that that kind
of I guess separates us a little bit from from
some of the vendors on down the midways. We're heavily
relying on the four age kids, and we appreciate the
falling we get I mean, even from one fair to another.
There's a lot of kids that open show with other
fairs that still, you know, see us at Shelby, you're
(06:11):
at Mercer, and you know they follow us, and we're
heavily relying on four ation. We greatly appreciate all the
four age kids.
Speaker 1 (06:17):
So you'll like this. I know it'll make you smile.
Probably the number one comment I've heard from the kids
this year was your trailer wasn't red.
Speaker 2 (06:25):
So we were a little concerned about that coming into this.
There was a lot of debate on which trailer we
bring because we do start the red trailer, and my
intention was to have this trailer wrapped before we got here,
and we had too many double bookings. I couldn't get
it scheduled in. So we wanted to go with capacity,
and we rolled the dice that after twenty two years
(06:48):
and people would recognize the name and not the color,
and we were right. But amazingly enough, there's been a
ton of people that have said they walk by the
first day because they didn't realize it was us.
Speaker 1 (06:58):
Well, yeah, and I think that's a compliment to you
and your whole family because it's the same location. Yes,
and they and they were like, Oh, you want to
go over here to this red you know, to the
red place, and that's where you want to eat. And
then they go, oh, he got a new trailer. Yeah,
I mean everybody sees it as but it's just funny
how many of them are just force of habit.
Speaker 2 (07:15):
Yeah.
Speaker 1 (07:16):
Yeah, it's supposed to be there.
Speaker 2 (07:17):
So that's been a topic of conversation. It's but yeah,
so both trailers will be I'm gonna wrap both trailers
a match, just just for the record. Next year it'll
be a red theme, but they both will match and
and we'll we'll clear that up.
Speaker 1 (07:32):
Great Brian Fisher, thanks for taking time out of a
really busy week to join us here in the podcast parlor.
Speaker 2 (07:37):
Yeah, I appreciate you. Have you hear us. Thank you
very much.
Speaker 1 (07:39):
All right, and we want to thank Alex Wilfar engineer
from my Heart, and An Decker, our videographer, for helping
us with the the YouTube stuff this year. And we'll
be back with another episode of a c F four
one one right after this
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