How the meat gets made

HARRINGTON—Attendees at the 76th Annual Fall Festival Saturday, Sept. 23 will likely be eager to enjoy a Lions Club BBQ lunch that begins serving at noon.

But what those attendees may not know is that the same family has overseen smoking the rounds used for that lunch since Fall Festival began.

Wes Bly took over the project that his son Dennis now operates in 1946, one year after the Lions Club was chartered.

“They knew my dad had taken animal science and meats down at Wazzu,” Dennis Bly said. “I came back to the farm in 1975 and by the mid-90s he finally said, ‘you’re in charge.’”

While Bly o...