308:, looking for publicity." The writer handling the news of the benefit picnic, so the story goes, asked what would be served. "Bouillon—we will have bouillon," came the reply, with the word pronounced properly in French. "The young reporter wrote it down as he heard it," Rentmeester relates. "It came out 'booyah' in the paper. It was booyah the first time it was served at Holy Martyrs of Gorcum Church—an affair my father also originated--and that's what people have called it ever since."
367:
303:
Lester (Rentmeester) relates recollections of his schoolteacher father, Andrew, probably the "pioneer" of the word "booyah" . "At the old Finger Road School where he taught, funds were always in short supply," he recalls. "So my father hit on the idea of a community picnic to raise money for the
181:
36:
172:. Booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people. The name can also refer to a social event surrounding the meal.
491:
316:
article repeats
Rentmeester's claim, but also suggests that the dish "could have erupted as a tradition in multiple places at once". The article notes that several variations on the name "booyah" occur around the
304:
school. He went around to parents and neighbors, gathering up beef and chickens for the traditional
Belgian soup that would be the main dish at the benefit affair. And he also went down to the office of the old
239:
bag. Typical large-scale booyah kettles can hold more than 50 US gallons (190 L) and are made from steel or cast iron to withstand direct heat and the long cooking time.
705:
745:
730:
634:
690:
409:
517:
750:
321:
that "appear to be attempts to phonetically manage the hard-to-spell word 'bouillon', and they all are pronounced roughly the same".
755:
442:
546:
271:
569:
695:
577:
602:
623:
770:
740:
735:
351:, Booyah was reportedly sold at church and other nonprofit fundraisers for US$ 20 per gallon (4 liters). The
215:
are popular varieties of meat for booyah (with all three often in the same kettle), with vegetables such as
345:
gatherings, booyah-cooking contests, and in small amounts at private gatherings. In a 2018 article in the
417:
765:
760:
662:
299:
on
October 29, 1976, speculating on the origin of the spelling and related fundraiser event, reads:
525:
725:
421:
293:
20:
162:
262:
8:
247:
The term "booyah" may be a variant of "bouillon". It is thought to have derived from the
710:
464:
581:
524:. St. Paul, Minnesota: Dayton's Bluff (District 4) Community Council. Archived from
492:"Booyah! This northeastern Wisconsin tradition could become the official state soup"
352:
258:
248:
276:
208:
193:
87:
700:
719:
647:
390:
385:
347:
318:
285:
169:
166:
69:
59:
253:
372:
236:
334:
330:
232:
189:
158:
122:
95:
518:"Memorable Minnesota Meals - Part II: More about Hot Dish and Booya"
338:
280:
266:
115:
547:"You Never Forget the First Time You Have Booya or Brunswick Stew"
154:
180:
380:
228:
216:
118:
111:
99:
624:
In
Minnesota, booya is more than just a stew - StarTribune.com
224:
200:
107:
366:
220:
212:
204:
150:
103:
91:
83:
79:
49:
342:
279:
immigrants; others attribute it to a derivation from the
185:
35:
691:
Authentic
Chicken Booyah recipe from Mona Faye's Kitchen
203:
derived from meat bones, to which vegetables are added.
443:"Everything Goes When Cooks Wage Battle Of The Booyahs"
646:
Bergin, Mary (September 26, 2018). "Booyah Basics".
362:
329:Booyah is still made in northern and northeastern
261:). The spelling with an H has been attributed to
717:
465:"Booyah (a soup tradition of the Upper Midwest)"
235:is used, sometimes lowered into the kettle in a
746:French-Canadian culture in the United States
639:
605:. Green Bay Press-Gazette. November 19, 2015
486:
484:
482:
34:
660:
635:Rivers of booyah all flow toward one man
355:baseball team was named after the stew.
179:
731:Cuisine of the Midwestern United States
574:Wisconsin's French Connection - Kitchen
515:
511:
509:
479:
272:Dictionary of American Regional English
199:In cooking booyah, one makes a base or
718:
645:
568:Defnet, Mary Ann (December 30, 1997).
567:
661:Reichard, Kevin (November 14, 2018).
561:
506:
341:'s Upper Peninsula at county fairs,
231:also in the mix. A wide variety of
13:
14:
782:
684:
603:"Getting to the Bottom of Booyah"
578:University of Wisconsin–Green Bay
494:. The Capital Times. Dec 10, 2015
153:, believed to have originated in
751:Culture of Saint Paul, Minnesota
663:"New for 2019: Green Bay Booyah"
445:. Chicago Tribune. July 17, 1986
365:
165:, it is now made throughout the
756:Culture of Green Bay, Wisconsin
654:
628:
617:
595:
539:
457:
435:
410:"Episode 3: "Food and Family""
402:
175:
157:, and brought to northwestern
1:
522:Dayton's Bluff District Forum
396:
324:
269:immigrants from Belgium. The
516:Trimble, Steve (June 2004).
242:
7:
696:Green Bay recipe derivation
418:Public Broadcasting Service
358:
10:
789:
40:American-style booyah stew
18:
75:
65:
55:
45:
33:
275:attributes the term to
310:
196:
701:Rieder's Polish Bouja
669:. August Publications
312:A November 19, 2015,
301:
184:Booyah seasoned with
183:
771:American meat dishes
741:Cuisine of Minnesota
736:Cuisine of Wisconsin
19:For other uses, see
706:A whole lotta Bouja
467:. September 3, 2015
414:The Meaning of Food
30:
570:"Origin of Booyah"
292:An article in the
251:words for "boil" (
197:
26:
766:Wisconsin culture
761:Minnesota culture
306:Green Bay Gazette
263:phonetic spelling
128:
127:
778:
679:
678:
676:
674:
658:
652:
651:
643:
637:
632:
626:
621:
615:
614:
612:
610:
599:
593:
592:
590:
589:
580:. Archived from
565:
559:
558:
556:
554:
543:
537:
536:
534:
533:
513:
504:
503:
501:
499:
488:
477:
476:
474:
472:
461:
455:
454:
452:
450:
439:
433:
432:
430:
429:
420:. Archived from
406:
375:
370:
369:
353:Green Bay Booyah
249:Walloon language
167:Upper Midwestern
76:Main ingredients
38:
31:
29:
25:
788:
787:
781:
780:
779:
777:
776:
775:
716:
715:
687:
682:
672:
670:
667:Ballpark Digest
659:
655:
644:
640:
633:
629:
622:
618:
608:
606:
601:
600:
596:
587:
585:
566:
562:
552:
550:
549:. June 12, 2015
545:
544:
540:
531:
529:
514:
507:
497:
495:
490:
489:
480:
470:
468:
463:
462:
458:
448:
446:
441:
440:
436:
427:
425:
408:
407:
403:
399:
371:
364:
361:
327:
277:French Canadian
257:) and "broth" (
245:
178:
66:Region or state
56:Place of origin
41:
27:
24:
17:
12:
11:
5:
786:
785:
774:
773:
768:
763:
758:
753:
748:
743:
738:
733:
728:
726:American stews
714:
713:
711:What is Booya?
708:
703:
698:
693:
686:
685:External links
683:
681:
680:
653:
638:
627:
616:
594:
560:
538:
505:
478:
456:
434:
400:
398:
395:
394:
393:
388:
383:
377:
376:
360:
357:
326:
323:
244:
241:
177:
174:
133:(also spelled
126:
125:
77:
73:
72:
67:
63:
62:
57:
53:
52:
47:
43:
42:
39:
15:
9:
6:
4:
3:
2:
784:
783:
772:
769:
767:
764:
762:
759:
757:
754:
752:
749:
747:
744:
742:
739:
737:
734:
732:
729:
727:
724:
723:
721:
712:
709:
707:
704:
702:
699:
697:
694:
692:
689:
688:
668:
664:
657:
649:
648:Post Crescent
642:
636:
631:
625:
620:
604:
598:
584:on 2010-10-24
583:
579:
575:
571:
564:
553:September 21,
548:
542:
528:on 2007-10-29
527:
523:
519:
512:
510:
498:September 21,
493:
487:
485:
483:
471:September 21,
466:
460:
449:September 21,
444:
438:
424:on 2006-05-21
423:
419:
415:
411:
405:
401:
392:
391:List of soups
389:
387:
386:List of stews
384:
382:
379:
378:
374:
368:
363:
356:
354:
350:
349:
348:Post Crescent
344:
340:
336:
332:
322:
320:
319:Upper Midwest
315:
314:Press-Gazette
309:
307:
300:
298:
297:
296:Press-Gazette
290:
288:
287:
286:bouillabaisse
283:seafood dish
282:
278:
274:
273:
268:
264:
260:
256:
255:
250:
240:
238:
234:
230:
226:
222:
218:
214:
210:
206:
202:
195:
191:
188:, granulated
187:
182:
173:
171:
170:United States
168:
164:
160:
156:
152:
149:) is a thick
148:
144:
140:
136:
132:
124:
120:
117:
113:
109:
105:
101:
97:
93:
89:
85:
81:
78:
74:
71:
70:Upper Midwest
68:
64:
61:
60:United States
58:
54:
51:
48:
44:
37:
32:
22:
16:American stew
673:November 15,
671:. Retrieved
666:
656:
641:
630:
619:
609:December 17,
607:. Retrieved
597:
586:. Retrieved
582:the original
573:
563:
551:. Retrieved
541:
530:. Retrieved
526:the original
521:
496:. Retrieved
469:. Retrieved
459:
447:. Retrieved
437:
426:. Retrieved
422:the original
413:
404:
346:
328:
313:
311:
305:
302:
295:
291:
284:
270:
252:
246:
198:
146:
142:
138:
134:
130:
129:
373:Food portal
237:cheesecloth
176:Description
720:Categories
588:2011-01-16
532:2011-01-16
428:2011-03-07
397:References
325:Modern day
294:Green Bay
233:seasonings
190:vegetables
123:seasonings
96:vegetables
82:(commonly
335:Minnesota
331:Wisconsin
281:Provençal
267:Wallonian
243:Etymology
159:Wisconsin
116:rutabagas
359:See also
339:Michigan
259:bouillon
254:bouillir
229:potatoes
163:Walloons
119:potatoes
217:carrots
209:chicken
194:chicken
155:Belgium
143:boulyaw
100:carrots
88:chicken
381:Burgoo
337:, and
227:, and
225:onions
211:, and
147:bouyou
131:Booyah
112:celery
28:Booyah
201:broth
145:, or
139:bouja
135:booya
108:onion
90:, or
21:Booya
675:2018
611:2016
555:2016
500:2016
473:2016
451:2016
221:peas
213:pork
205:Beef
192:and
186:peas
151:stew
104:peas
92:pork
84:beef
80:Meat
50:Stew
46:Type
343:VFW
333:,
265:by
161:by
121:),
94:),
722::
665:.
576:.
572:.
520:.
508:^
481:^
416:.
412:.
289:.
223:,
219:,
207:,
141:,
137:,
114:,
110:,
106:,
102:,
86:,
677:.
650:.
613:.
591:.
557:.
535:.
502:.
475:.
453:.
431:.
98:(
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
