Planning is what ends up being the heart of the whole operation. Countless hours are put into preparation and planning, and making sure all goes well. They start by preparing two days in advance. Lists are made and the scene is set. Groceries are bought throughout the two days.
Volunteers begin the preparation on Thanksgiving Eve, cooking pies, rolls, and other baked goods.
Finally, the tables are set, the food set out, and the volunteers are ready to serve. Amy Shadwell, this year's current director and food organizer, was pleased to say that this year, help was not that hard to find. Members of the community openly gave out their help. Amy went on to say that the program was doing fine. I asked her if the community could do anything more or better for the program.