Harriet Hall kitchen Wednesday. Fair employees and volunteers started preparing
food Monday for the 11th Annual Fishermen’s Barbecue on Saturday, June
16 at the fairgrounds. Expecting to serve 2,400 people, the group prepared
1,120 pounds of sockeye and 500 pounds of rockfish that will be barbecued
with 60 pounds of butter and 50 pounds of brown sugar, 600 pounds of potatoes,
500 pounds of lettuce, 8 gallons of salad dressing, 70 cans of baked beans,
36 heads of celery and 24 sheet cakes using about 50 pounds of rhubarb.
Natalie Helms photo.