Happy August, friends! Goodness, this year is flying by, and this month is a transition from summer to fall.
And to this New England girl, that could only mean one thing…The Big E!
Its official name is Eastern States Agricultural and Industrial Exposition, but anyone who has lived in New England or is one of the one million visitors a year who walk through the gates, it is the Big E. Billed as “New England’s Great State Fair”, it is the largest agricultural event on the eastern seaboard and the fifth-largest fair in the nation. The Big E is inclusive of all six New England states: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont.
The first Eastern States Exposition occurred in October 1916 in West Springfield, Massachusetts, and was called the Eastern States Agricultural and Industrial Exposition. All six New England states, plus Delaware, New Jersey, New York, and Pennsylvania, participated. Joshua L. Brooks conceived it to help promote agriculture and educate young people with the skills and knowledge needed in agricultural vocations. The Exposition featured displays of innovations in the industry and held contests designed to encourage farmers to better themselves through competition.
The Boys & Girls Clubs of America partnered with the Exposition to organize youth competitions, in which prizes were awarded for best produce, jams, breads, raised hens, planting techniques, and other categories. The youth component drew competitors from all participating states and was deemed “a triumph in a new type of education.” Emphasis on the development of young farmers continued with the establishment of “Baby Beef Clubs” in 1920 to help youths buy, raise, exhibit, and sell livestock at the event.
In 1923, the Massachusetts Department of Health built a model schoolhouse on the fairgrounds, offering free medical and dental examinations. Entertainment elements were added by the 1930s, including demonstrations of “automobile polo” (featuring acrobats playing polo while driving Ford cars) and competitive performances by high school bands. On a personal note, I spent long days chaperoning my son’s middle and high school band when they performed on Connecticut Day at the fair.
Since the first fair, only World War I and World War II, during which the military requisitioned the grounds as storage depots, and the COVID-19 pandemic have interrupted the annual tradition.
The Avenue of States contains life-size replicas of the six original New England statehouses, as well as the New England Grange House. In actuality, the state houses are not replicas but rather modeled after original state houses in most instances. The buildings for New Hampshire and Vermont bear no resemblance to their original state houses.
These buildings feature exhibits and vendors that exemplify the heritage, food, and traditions of each state as a way of promoting tourism. Many foods representing New England cuisine can be found at The Big E, along with traditional fair foods like fried dough, corn dogs, funnel cakes, and fried everything. For example, the Maine House in past years has offered
lobster, blueberries, and baked potatoes, while the Vermont House has Ben and Jerry’s ice cream, maple syrup, and Cabot cheese. Vendors also sell locally made products and handicrafts. The Maine baked potatoes have become an icon, with buyers regularly joining long lines during the fair’s busier periods. The Connecticut building features watches from Timex, which was founded there, as well as Lego, which has its US headquarters there. The Rhode Island building features Del’s Lemonade and Blount Seafood Clamcakes and Chowder.
Since 2000, The Big E has endeavored to introduce its own signature foods. This began in 2002 when The Big E introduced Big E Cream Puffs, which it intended to be the signature dessert of the Fair. Sadly, I haven’t been back to the fair to sample this delicacy.
Over time, the Big E expanded its entertainment offerings to include thrilling rides, live music, stunt shows, and even talent competitions. The Ferris wheel, a staple at most fairs, provides stunning views of the fairgrounds, while roller coasters and bumper cars add excitement for thrill-seekers. Musical performances featuring both local and national acts bring an additional layer of entertainment to the festivities.
Like many modern state and regional fairs that have embraced new forms of entertainment, The Big E’s agricultural roots remain strong. Livestock competitions, horse shows, and horticulture displays continue to be a major draw. These exhibitions provide educational opportunities for younger generations and honor the fair’s agricultural heritage.
For many, the evoke a deep sense of nostalgia, reminding them of the last golden days of summer filled with excitement and wonder. The combination of fair food, bright lights, and classic rides brings back fond memories, making a trip to the Big E an annual tradition for families across the New England region and the country.
The Big E remains one of America’s Top 10 state fairs blending history, culture, and entertainment into a uniquely American experience. Whether it’s the mouth-watering food, thrilling rides, or deep-rooted traditions, the magic of the Big E continues to captivate millions each year. As this yearly event evolves to embrace modern trends while preserving its historic charm, the Big E remains a testament to the enduring spirit of community and celebration in the United States.
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For a chance to win a $10 Amazon Gift Card, share a childhood memory about experiencing a state or county fair.
I am generally loath to crow about my own books, which is sorta silly when you think about it. I mean, who else is going to crow about my books if not me? I’m not good at look at me, though, and if it were possible in this day and age to simply write a book, hand it to my publisher, and then crawl back into my writing cave and start a new one, without ever having to think about said book again, I would do it that way. But publishing doesn’t work like that these days. Maybe it never did.
All that said, I’m here today to be Nan Reinhardt author (<– over there) promoting a brand-new release — out today, as a matter of fact. If you love romance and Montana and spunky heroines and handsome cowboys with big hearts, Help Wanted, Cowboy might just be the book for you. Rory and Millie’s story is book 3 in my Juniper Falls Ranch series, so if you’ve read books 1 and 2, you’ll recognize Beth and Del Foster, who own Juniper Falls Ranch, Gus, their grizzled ranch hand, Bo Kennedy, the former rodeo cowboy turned ranch foreman, and others, as well as the little Montana town of Marietta. Sage’s Chocolate Shop, the Graff Hotel, Copper Mountain—all the places in Marietta that you already know and love are part of the story, too, as Rory and Millie feel their way to their own happily-ever-after. Because of course, there’s always an HEA in a Nan Reinhardt novel.
A Montana bull rider temporarily working as a ranch hand. An OB nurse who wants “a favor.” Two opposites thrown together. A treasure hunt adds to autumn magic. 
Oh, oh, P.S.: If you haven’t been to Juniper Falls Ranch yet, here’s a great opportunity for a first visit–
Modern Brunswick stew usually contains chicken or pulled pork. Colonial Brunswick stew was considerably wilder.
Traditionally made with corn, beans and sometimes squash, succotash originated in Native communities long before European settlers arrived. Colonial Americans adopted the dish quickly, which makes sense given that corn appears everywhere in early American cooking.
thick and hearty. It was inexpensive, filling, and adaptable depending on the season and household. Poorer families might eat it plain, while wealthier tables added butter, cream and/or sweeteners.
Hoe cakes fall into the category of colonial foods that sound mildly insulting until you realize they are essentially crisp-edged cornmeal pancakes cooked over fire.
North and South. Yankee and Rebel. Union and Confederate.
Throughout 250 years of American history, a well-loved locket finds its way into the hands of eight spirited heroines—each standing at the crossroads of love and destiny, and each inspired by a true patriot. As it journeys from one heart to the next, these stories unfold with sweet romance, unwavering hope, and a deep love of country, proving that even in uncertain times, love is always worth the risk. Start reading the Petticoats & Patriots series today!
Chili and Cinnamon Rolls are another phenomenon around here, one I hadn’t heard of myself until a number of years ago. Since then, I’m learning how hugely popular the unusual combination is, especially in school cafeterias, as a fundraiser feature, in restaurants, and even at Nebraska Husker football tailgates.
likely not until the advent of folks raving online decades later that spurred the popularity of such an unusual combination. That and word of mouth from popular local restaurants.
morale booster for weary cowboys. Brewed strong and black, coffee provided much-needed energy for long, grueling days. Without fancy equipment, cowboys simply boiled grounds over the campfire, sometimes letting the grounds settle or straining them through a bandana. Often, they used the same pot day after day, thus contributing to the unique flavor of cowboy coffee. (Note: I enjoy a cup of coffee first thing in the a.m. but require my hazelnut creamer or during the holidays, pumpkin pie spice!!!)
Dried Fruit, like raisins, apples, or peaches, served as portable treats for the hard-working cowboys. They provided a rare sweetness and vitamins on the trail, breaking up the monotony of the constant savory dishes.
Packed with protein, it could be eaten on the go, making it perfect for busy days in the saddle, providing energy when time or conditions make cooking impossible.
porridges, grits, or mush. These staples reflected the influence of Southern and Mexican cooking. Cornbread, in particular, was a favorite, easily baked over coals, while rice provided a filling base, helping stretch meager rations even further.
Dried Chili Peppers and Spices were essential for livening up bland trail food. Mexican vaqueros, in particular, brought the tradition of adding heat and flavor with chilis and seasonings–particularly in the colder weather–transforming meat or beans into a satisfying meal and adding a taste of home to the trail.
Coming next month…
Runzas are hugely popular as a hand-held meal with browned hamburger, shredded cabbage, and onion wrapped in soft dough, served warm, and often with ketchup. Thousands have been sold at Nebraska Cornhusker football games, for example. Drivers will make a pit stop off of Interstate 80 to grab a few for the drive to their destination. Even my brother from Amarillo, Texas, ordered a dozen frozen Runzas to be shipped to my niece in Dallas who was pregnant and craving them.
including their military. Rebelling, the German Russians fled the country and settled in the Great Plains of America. By 1940, nearly 1/2 million had settled in the United States, with roughly 20,000 of them in Lincoln, Nebraska, alone.
In 1966, the siblings opened their second location. By 1979, franchises for Runza Restaurants became available. Today, there are 85 Runza locations throughout Nebraska, with six more in Colorado, Kansas, Iowa, and South Dakota.
