Tonight, the Fdidler Festival continues at the Old Lock and Damn Park in Newburgh. One of the keys to a successful festival is good food. But what's it like to spend all day in the sun feeding thousands over the weekend?
It's a dirty job. But someone's got to do it.
"Might as well be me," says James Boettger.
He, and his fellow boy scouts, are doing it, cleaning and gutting thousands of fish at the Newburgh Fiddler Festival, brought in from Louisiana. It's his first time at the festival, his first time experiencing the sights, sounds, and smells.
"Hard, stinky. It pays off definitely,” he says. "After a while, your hands start to smell like fish, bones."
"That's a nasty job for them," says Anne Rust-Aurand, a cook at the festival.
Her job is cooking thousands of fish for the thousands of guests. It's not as nasty, breading and frying the fiddlers in a bath of cooking oil.
"Hot. Very hot,” she says. “Even if the day wasn't hot, the cookers are very hot. They're 350 degrees, so they are very hot. It's very hot working around them."
Rust-Aurand says more than four hundred meals were served Friday night. To keep people coming back requires the occasional taste test.
"Every once in a while, we need to, so that we're getting a good batch and doing a little quality control."
Making food at a festival can be a dirty, hot job. But it's a job some want to do again.
"I definitely would,” Boettger says.