Here are Some Go-To Fall Fesival Foods to Try This Year
Looking to try something new at the Fall Festival this week? Here are some food ideas from our listeners.
The 103rd West Sid Nut Club Fall Festival returns to Franklin Street from October 7th through 12th. This is a weeklong event that has taken place on Franklin Street on the City's west side during the first full week of October every year since 1921. It's organized by the West Side Nut Club, a non-profit group that distributes the proceeds from the festival and other fundraising events it hosts during the year to local schools and other non-profits, as well as using it to fund community projects it creates.
For those of us who live here, like myself, at least one trip to the festival during the week is a requirement. Why? Because of the food! Over 100 local non-profits are lined along Franklin Street serving up some delicious and unique foods that you can only get your hands on once a year during the Fall Festival. On top of the food booths, there are also rides and games for the whole family to enjoy!
As you know, there are no shortages of food options at the Fall Festival. People look forward to indulging in some of these menu items each year. Everyone has their go-to foods at the Fall Festival. Some folks just go directly to the booth where their favorite food is found without even looking at other options. I'll admit, I am guilty of that too. However, this year I want to try out some new foods that I have never had before at the Fall Festival. So, we recently took to Facebook to ask you, our loyal listeners, what your go-to Fall Festival food items are, and you gave us some great ideas!
If you're looking to try something new at the Fall Festival this year, you can take a look at what are listeners are saying are "go-to" items that you have to try in the gallery below. Also, you can click here to check out this year's Munchie Map so you know exactly where to find these items while at the Fall Festival.
Go-To Fall Festival Foods to Try This Year
Gallery Credit: Travis Sams
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