Мелани Линниар: от секретаря до вице-президента 38-летней карьеры на Техасской ярмарке

Sandra Lee Spotlights the Woman Who Turned a Texas Fair Job Into a 38-Year Legacy A childhood love of fairs led Melanie Linnear to a career—and a community impact Key Takeaways - Hired in 1989, Melanie Linnear was the first Black woman on the fair team. - She planned to stay for 5 years, but built a historic 38-year legacy. - Now Senior VP, she oversees nearly 90 vendors for millions of guests. From childhood fair visits to overseeing nearly 90 concessionaires, Melanie R. Linnear shares how an unexpected opportunity grew into a 38-year career helping make the largest state fair in the country a cherished annual tradition for millions of visitors. Here, she shares her story for Woman’s World’s “Fair’est of Them All” special series with celebrity chef Sandra Lee. Five years and I’m out, Melanie R. Linnear remembers thinking after working at her very first State Fair of Texas. I can’t imagine this being my job for much longer than that. At just 23 years old, she was recruited in 1989 by a State Fair board member and hired as a secretary in the concessions department as part of an initiative to diversify the staff. Melanie was the first African American woman to join the State Fair of Texas team. While the job sounded exciting, she never imagined working there long-term — and she certainly never dreamed it would one day become her life’s work. Growing up in Shreveport, Louisiana, Melanie visited the Louisiana State Fair as a child, where she loved riding the merry-go-round and cooling off with sno-cones. After moving to Dallas in high school, she began attending the State Fair of Texas on the free School Fair Days. She’d change into her varsity cheerleading uniform to perform at the special football games and band competitions held inside the Cotton Bowl, the outdoor stadium located in the center of the fairgrounds. Finding her place As the years passed and Melanie settled into the job, the State Fair of Texas slowly began changing her life. Working alongside her boss, David Nixon, she learned every aspect of the business — from ride layouts and games to food logistics, insurance and vendor operations. Along the way, she built lasting friendships with multiple concessionaires and discovered an entire industry she never knew existed. Before she knew it, 15 years had passed. Maybe this is really what I’m supposed to do, Melanie finally realized one fair season as she fully embraced her position and felt pride in her job. Over the next two decades, Melanie rose through the organization and now serves as Senior Vice President of Concessions, overseeing nearly 90 concessionaires who help make the State Fair of Texas one of America’s premier food destinations. But no matter how busy Melanie is as the fair opens, she always makes time for her favorite opening-day tradition. Once the gates open, she grabs a patty melt from Katie’s Café, finds a peaceful spot to sit and reflects on the countless details and challenges her team worked through to make opening day a success. These days, her favorite fair foods also include Sakhuu’s Stuffed Wings with Garlic Fries and Newport’s Chocolate Nut Bar. And when it comes to the State Fair’s famous fried creations, Melanie says visitors can expect just about anything imaginable to end up in the fryer. More than just a fair Today, Melanie hopes visitors recognize that the State Fair of Texas (running September 25 through October 18 this year) is about far more than just rides and delicious fried foods. “The fair is not a carnival that comes through town and sets up for 24 days,” she says. “Our planning phase takes six to nine months to complete with lots of meetings, travel and strong teamwork.” Melanie takes particular pride in the fair’s mission of supporting education, agriculture and community involvement through scholarships, grants, entrepreneurial training and its on-site urban farm, which donates fresh produce to local community soup kitchens and church programs. To continue celebrating America’s 250th anniversary, this year’s patriotic theme is “Stars, Stripes and Howdies,” and the fair’s 55-foot-tall cowboy mascot, Big Tex, salutes America. His famous boots will even travel to the Smithsonian. Food vendors are also creating festive red, white and blue treats to mark the milestone. After nearly four decades, Melanie still marvels at where one unexpected “yes” led her. “The State Fair of Texas celebrates all things Texan,” she says. “We celebrate our customers, vendors, staff and board members for ensuring that each year’s fair is the greatest one yet and the families and visitors that bring us all together.” Sandra Lee’s State Fair of Texas Memories “Texas was one of the big state fairs I went to when I was younger. My experience there is always surreal, from the moment I walk through the dramatic entrance all the way through the food and fun. It’s definitely one of the best of the best.” Keep an eye out for our “Fair’est of Them All” series! In celebration of America’s 250th birthday, Sandra Lee—chef, creator of Semi-Homemade Cooking and host of Blue Ribbon Bakeoff—is hitting the road with Woman’s World for a special cross-country journey honoring the remarkable women who bring America’s beloved state and county fairs to life. From longtime family traditions to unforgettable fairground innovations, these inspiring stories celebrate the heart, resilience and community spirit woven into fairs across the country. Catch the series in issues on sale June 26, July 24, August 14 and August 28, with stories appearing online the following week. Conversation All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.