Laughter and chatter filled the halls of the First Reformed Church of Bluffton as volunteers took to their respective stations. Upstairs, groups took on the task of divvying up pies and rolls. Downstairs, volunteers worked on preparing green bean casseroles, potatoes, turkeys, and more. Current residents at Hannah’s House helped prepare cups of cranberry sauce for meals. The church offered the free Thanksgiving meal for the 18th consecutive year, utilizing 250 pounds of potatoes, 131 pies, 75 loaves of bread, 34 gallons of green beans, 24 turkey breasts and 16 whole turkeys, 15 dozen eggs, and ‘pounds and pounds of bacon to make the meal.
Diana K., administrative assistant at the church, emulated the heart of the church’s mission Thursday morning as she held open the doors: all are welcome. (Photo by Sydney Kent)
Carry-out turkey dinners were offered by church members. Loading up a car were, left to right, Alannah Goodwin and Melissa Tolson.
There was an assembly line for dishing up turkey dinners in the church’s kitchen, with folks of all ages assisting, including Kayde Smith, at the right. (Photos by Barbara Barbieri)
pictured left to right, Cathy Hayden, Julie Johnson, Pam Tuttle, and Judy Glenn peel over 250 pounds of potatoes for the free meal for the community. (Photo by Sydney Kent)
(From left to right) Harper Miller, Cayde Smith, Melissa Tolson, Anthony Tolson, and Ian Tolson work together to individually bag nearly 1,000 rolls. (Photo by Sydney Kent)
Dining in at the First Reformed Church was also an option on Thanksgiving Day. In addition to the traditional turkey and dressing, a wide variety of desserts were offered as well. (Photo by Barbara Barberi)
