Thanksgiving Dinners

thanksgiving

An early Thanksgiving

The 14 students in a Food Service Systems Management class at Bluffton University provided 55 Thanksgiving dinners for distribution at the Bluffton Food Pantry Nov. 16. Preparing food here are (right to left) Ashley Shands, a senior from Cincinnati, Ohio; Rachel Snyder, a senior from Akron, N.Y.; and Kaitlyn Leopold, a junior from Ottawa, Ohio. Taught by Jeanna Haggard, an assistant professor of food and nutrition, class members performed various food management roles for the take-out meal project. They secured donations, for example, from Community Market in Bluffton and Lakeview Farms in Delphos, Ohio, as well as from an anonymous donor. They also collected cash donations from community members at a September farmers market in Bluffton. In addition to turkey, the dinners included mashed potatoes and gravy, dressing, homemade noodles, candied carrots, cranberry relish, flaxseed rolls, apple crisp and pumpkin whoopie pies.