It’s not often someone new ventures into the secretive old St. Paul tradition of the booya feed.
So perhaps it’s fitting that the new kids on the booya block are a secretive old St. Paul institution themselves.
The Vulcans are putting on a booya fundraiser.
The first Vulcan Booya and 0K race (yes, zero kilometers) will be held from 10 a.m. to 3 p.m. Sunday at the Highland Park Booya Shed, 1270 Montreal Ave. Booya will be served from “noon till gone.”
Organizers hope it’s the beginning of an annual event.
“Our goal is to break even, maybe make some funds to put back into the community, and set a foundation to build on for years to come,” said Chris Meyers, chairman of the Booya Committee.
Anyone who knows booya, the meat-and-vegetable soup-stew-like concoction that’s an annual event in the fall around these parts, knows the best recipes are tightly guarded secrets. So who’s making the Vulcans’ booya?
They’re bringing in a ringer: the Booya Crew, an award-winning Boehmer family enterprise that makes booya for the On the Road Again festival in South St. Paul and at area bars.
“A Vulcan group will be doing the prep work, dispensing booya,” said Tommy Cherep, a Booya Committee member, but the Booya Crew will be making their signature secret recipe. “There will be a large group of people attending just because they know this booya maker.”
IF YOU GO
What: Vulcan Booya and 0K Race
When: 10 a.m. to 3 p.m. Sunday
Where: Highland Park Booya Shed, 1270 Montreal Ave., St. Paul
Cost: $5 for a bowl of booya (quarts also available); hamburgers, hot dogs, beer and soda also available.
Info: www.vulcans.org/booya2015
SEND US YOUR BOOYA INFO
If your group, club, church, firestation or whathaveyou is dishing up booya, send the details to eat@pioneerpress.com. We’re compiling a list that we’ll keep updating online.
Jaime DeLage can be reached at 651-228-5450. Follow him at twitter.com/JaimeDeLage.
Copyright 2015 Pioneer Press.
