Local groups cook up holiday cheer
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| CLICK IMAGE to play a video report on Campus Kitchens Project's Thanksgiving outreach. (HELEN COUPE/ Rockbridge Report) |
A roomful of excited students at the Lexington Office on Youth eagerly waited for the Campus Kitchens volunteers to arrive with a Thanksgiving meal Wednesday evening.
Youth Services Director Tammy Dunn said the children look forward to these meals each week, and in some cases it is the most nutritious meal they will have all day.
The Campus Kitchens Project at Washington and Lee University has teamed up with several community organizations to ensure that everyone in the Rockbridge area has a warm meal to eat this Thanksgiving.
The week has been dubbed “Turkeypalooza,” a time when turkeys are donated and food is prepared for the Thanksgiving Holiday. Campus Kitchens Coordinator Jenny Sproul has put a lot of work into making the week a success and ensuring that those in need receive a nutritious meal.
“It’s a great way for us to be able to go and do something for them [the community], and have them see a different side of W&L than what usually gets the publicity,” Sproul said.
Thanksgiving meals will be delivered to all of Campus Kitchens’ regular weekly clients, including the Magnolia Center, the Lexington Office on Youth, Habitat for Humanity, Project Horizon, Natural Bridge Manor, and the Rockbridge Area Occupational Center.
In addition, one local family has asked to be added to the holiday meal schedule. In instances where clients have their own kitchen, groceries will be delivered so they can prepare their own Thanksgiving meal. Locations with no cooking facilities will receive complete meals prepared by Campus Kitchens volunteers.
Sproul said that Turkeypalooza is truly a community effort. The Washington and Lee Alumni Chapter, the Chamber of Commerce and many of Washington and Lee’s Greek organizations have all contributed to making it a success.
Each Washington and Lee sorority has a list of specific items that it is responsible for donating, including stuffing, pudding and ingredients for green bean casseroles. Fraternities have been asked to donate $15 and 15 pounds of potatoes each.
W&L faculty and staff were asked to donate a turkey each to the Thanksgiving food drive, and Nov. 14 was “bring your turkey to work day.” Campus Kitchen volunteers collected 24 turkeys as professors and university staff arrived on campus early Friday morning.
Sproul and the other Campus Kitchens volunteers were hoping for 35 turkeys, and because they did not reach their goal, the Chamber of Commerce has donated additional turkeys.
Cooking 35 turkeys is no easy task. Because of limited oven space, Sproul began cooking turkeys Sunday afternoon, to make sure they will be ready in time for delivery, which began Wednesday.
On Sunday, the youth group from Lexington Presbyterian Church spent the afternoon at the Campus Kitchens headquarters, the old Kappa Sigma fraternity house. There they peeled several pounds of potatoes in preparation for the week. Some of the youngsters found potato peeling to be a bit more challenging then they had anticipated, but overall it was a good experience.
“I’m excited that I get to help people,” said Jordan Arnold, one youth volunteer.
Ruth Floyd, an adult volunteer from the youth group, said being involved in the process has been an enlightening experience.
“It’s wonderful — it makes the kids and us aware of the need and aware of the effort that goes into providing this,” Floyd said.
Produced by
Washington and Lee
journalism students.
Lead Supervisors:
Prof. Brian
Richardson
Prof. Indira Somani
Editing supervisor:
Prof. Doug
Cumming
Technical supervisor: Michael Todd