We all know that there have been real "hotbeds" of stock car racing all across the United States, especially since WWII. North, South, East, West, New England, Mid-Atlantic, Deep South, Midwest, Southwest, Pacific Coast, Northwest all have provided terrific racing action and legions of fans on the local level. HOWEVER, the question has occurred to me of exactly how the racers and fans outside the south survived for so many years. This thought occurred to me today right after I had sliced a couple of thick slabs of corned beef and slathered a couple of slices of bread with DUKE'S Mayonnaise from the giant sized jar that is never too far back in my refrigerator. Duke's Mayonnaise originated in Greenville, SC and was manufactured there and at the company headquarters of C.F. Sauer, Inc. on Broad Street in Richmond, Virginia - my hometown. For many years Duke's had fairly limited distribution, primarily in the south.
Heck, when I went to Dallas to work for 7-Eleven my family would UPS Duke's Mayonnaise and Mrs. Fearnow's Brunswick Stew to me from Richmond.
My point here is... how in the world did all those racers and fans from other sections of the country survive without Duke's mayonnaise to spread on those bologna sandwiches they made at or took to the track?
I mean, we all know there is a tv commercial running where the Earnhardt family expresses their allegiance to Hellman's mayonnaise, but I gotta tell you... I don't ever remember seeing any mayo around the NASCAR garages I was in except jars of Duke's. No Hellman's, no Kraft, no Best Foods. Just homegrown, southern Duke's mayo. Some loaves of freshbread, some bologna, some Duke's Mayonnaise and cans of Vienna Sausages and we were pretty well set for eating at the track. Now at Darlington we'd sneak out to the Raceway Grille for hamburger steaks and sometimes you'd see some KFC show up, then Junie Donlavey started cooking Red Baron Pizzas in his rig. And, the food in the infield cafeteria at Rockingham couldn't be beat. But none of this gourmet stuff you see now on tv with all the teams having personal chefs.
Now the food variety was different track to track, but always good. At Wilson Country Speedway we stopped by Parkers BBQ before going in the track. At Southside Speedway we ate corn dogs called "Pronto Pups." South Boston had bologna burgers, if you could get Elliot Sadler out of the way and scrumptious fried chicken. Martinsville had their Jesse Jones hot dogs (made in Garner, NC). Heck, when we started going to New Hampshire we even stopped for clam bellies!
But back to sandwich making. - my question again is simple - how in the world did you folks outside the south ever make it at the track without Duke's mayonnaise? I know ya had to eat sumpin!
(and I would have my tongue planted firmly in my cheek if it wasn't busy licking the mayo off my lips!)
"Any Day is Good for Stock Car Racing"
updated by @dave-fulton: 12/05/16 04:02:07PM