Ronan Thanksgiving dinner feeds body and soul

When the Ronan Community Center’s door opened Thanksgiving morning, the large room smelled like heaven, if heaven smells like roasting turkey.

A volunteer crew led by Brandy Chisholm had gathered the day before to peel potatoes, accept donations of pies and rolls, set up tables, and roast a few turkeys. Other turkeys were being cooked all over Ronan. 

They planned on a crowd of 200 to 250 people, the number usually served at the dinner. 

After setting up tables and chairs and putting out tablecloths on Thanksgiving morning, the volunteers started deboning turkeys, making gravy, cooking potatoes, starting a huge pot of coffee, and making salads. 

Thom Chisholm was slicing turkey while Brennin Grainey donned gloves and an apron to serve cranberry sauce. Both are veterans of many community Thanksgiving dinners. 

The group was ready for their first diners by 11 a.m.

The first 15 or 20 people came in chatting and wishing each other “Happy Thanksgiving” until they got their dinner plates,a cup of coffee, and sat down. Then it was quiet enough for sleeping children.

People attending the dinner said the food was great. One gentleman was going back for a second helping of mashed potatoes and gravy. Another couple said they were glad someone else cooked. One woman said she enjoyed visiting with friends she hadn’t seen for a long time.                                            

After dinner, there were two tables of desserts, mostly pieces of pie but also some slices of cake and brownies. And whipped cream, of course, for the pumpkin pie, served on a day to be thankful for all we have. 

    Thom Chisholm debones turkey for Thanksgiving dinner plates at the Ronan community Thanksgiving Dinner. (Berl Tiskus/Leader)
  

    Pumpkin pie as far as the eye can see awaited diners at the Ronan Community Dinner. There was whipped cream, too. (Berl Tiskus/Leader)