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Being a concessionaire is a job.
Geraldine Good and volunteers from Leake’s Chapel begin preparations for the elephant ears fair-going kids and adults devour at 1 p.m. Good said a group of about seven meet in the church cafeteria each day of the fair to make dough for that night. Shopping list for the week: 100 pounds of flour, 100 pounds of sugar, two or three cases of vegetable oil, and many dashes of cinnamon.
“It’s a lot of hard work,” Good said. A different group from the Chapel work the booth every night of the fair, keeping a tradition of more than two decades. The choir may knead and fry one night and the men’s fellowship the next. But its always the same routine. “With good help, we can get the dough made in a little over an hour,” Good said. The dough is refrigerated until about 4
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