Thanksgiving is all about tradition and friendship, and Schoharie County had plenty of both on Thursday.
Held for about the 20th year, the Community Thanksgiving Day dinner drew about 50 for the meal at SUNY Cobleskill’s Champlin Hall, and volunteers delivered about 185 meals to those in their homes.
The dinner, free and open to all, is for anyone to share in the spirit of the holiday.
As they have for years, volunteers planned, prepared and served the meal. Cooks prepared 200 pounds of turkey, 75 pounds of potatoes, 50 pounds of stuffing and four gallons of gravy.
The dinner also included green beans, squash, cranberry sauce, rolls and pies.
Students from the Cobleskill-Richmondville Future Business Leaders of America solicited donations of turkeys, set up the dining room and packed the home-delivered meals.
Helping out were the SUNY Cobleskill Culinary Department and SUNY Cobleskill Auxiliary Services, local Boy Scouts and chef Steve Dupe.
Donations came from Barber’s Farm, the C-R FBLA, Fenimore Asset Management, Charles France, Phil and Helen King, NBT Bank, Schoharie County Office for the Aging, Senior Council, Sharon Orchards, Connie Spohn, Stewart’s, Support Services Alliance, Sysco and Terrace Mtn. Orchards.
Thanksgiving Committee members are Ethel Benninger, Sheila Gillespie, Rose Hook, Peter Napolitano, Kevin Neary and T.L. Wright.