The Calgary Stampede’s midway has always been a culinary playground where the outrageous meets the delicious, and this year’s lineup pushes those boundaries even further. Walking through the grounds yesterday, I couldn’t help but notice how food has become as much of an attraction as the rodeo itself.
For nearly 30 years covering this city, I’ve watched the evolution of Stampede food from simple corn dogs and cotton candy to the creative concoctions we see today. This year’s offerings seem particularly ambitious – a reflection, perhaps, of our post-pandemic appetite for both novelty and togetherness.
The “Donut Grilled Cheese” caught my attention immediately. It’s exactly what it sounds like – cheese melted between two glazed donuts. The vendor told me they’re selling “faster than we can make them,” despite the $14 price tag. The sweet-savory combination isn’t entirely new to the Stampede, but this iteration has become something of an Instagram phenomenon.
According to Calgary Stampede organizers, food vendors submit proposals months in advance, with selection committees looking for that perfect balance of outrageous concept and actual edibility. Jennifer Andrews, who oversees food operations, explained that “about 70% of submissions get rejected for being either too tame or physically impossible to execute in a midway environment.”
But the real showstopper this year seems to be the “Mac & Cheese Ice Cream.” Yes, you read that correctly. Cold, sweet ice cream infused with the unmistakable flavor of macaroni and cheese. Calvin Wong, the creator behind this unusual treat, spent six months perfecting the recipe. “The challenge was balancing the cheese flavor without overwhelming the sweetness,” he told me while handing samples to hesitant but curious visitors.
The Calgary Stampede has become an economic bellwether for our city, and midway food plays a surprisingly significant role. The Calgary Chamber of Commerce estimates that food and beverage sales account for approximately 30% of all Stampede revenue, bringing in roughly $15 million over the 10-day event.
City councillor Kourtney Penner noted that these culinary spectacles have become vital to the Stampede’s continued relevance. “Food innovation keeps bringing people back, especially younger demographics who might not be as interested in traditional rodeo events,” she said during last week’s council meeting.
Not all offerings are merely shock value. The “Prairie Oyster Poutine” pays homage to Alberta’s ranching heritage, albeit in a way that might make some squeamish. For the uninitiated, prairie oysters are bull testicles – a traditional delicacy that ranchers have enjoyed for generations. This modern interpretation tops classic poutine with battered and fried prairie oysters, creating something both authentic and outrageous.
Weather has been cooperative so far, with temperatures hovering around 25°C – perfect for enjoying both hot and cold treats. The Calgary Environment Centre reports this has been one of the driest early July periods in recent years, which has helped boost attendance numbers.
For families looking to experience these culinary adventures without breaking the bank, Tuesdays offer “Family Day” pricing with several vendors providing smaller portions at reduced prices. The “Mac & Cheese Ice Cream” goes from $9 to $6, making experimental eating a bit more accessible.
As a born-and-raised Calgarian who’s covered more Stampedes than I care to count, I’ve noticed how these foods have become cultural touchstones. They represent our city’s willingness to experiment, to laugh at ourselves, and to embrace the temporary madness that defines Stampede season.
Whether you’re brave enough to try the “Scorpion Pizza” (yes, with real scorpions) or prefer to stick with the classic mini donuts, the midway food experience has become an essential part of Calgary’s identity. It’s where we gather, where we dare each other to try something weird, and where we collectively participate in our city’s evolving story.
The Calgary Stampede runs until July 14, giving you plenty of time to work up the courage for that Mac & Cheese Ice Cream. And if you see a journalist with a notebook looking slightly queasy near the prairie oyster stand – well, that’s probably me, doing the important investigative work this city deserves.
