One of the great pleasures of Stampede is trying (or watching someone else try) the hair-raisingly bizarre concoctions on the midway. Scorpion pizza, prairie oysters, crocodile meat … Just how do they come up with this stuff? The answer, surprisingly, is science. James T. Radke, manager of retail attractions and midway operation for the Stampede, says his team looks at hard data on food and consumer trends to help determine what’s offered each year. Here are some figures that shed light on the process.
