Long before the first people line up outside the doors of our Open Hand Kitchen on a cold Thursday morning in November, the Thanksgiving feast being prepared inside is well underway after weeks of intensive planning. St. Vincent de Paul’s soup kitchen is open 365 days ayear, serving hot, nutritious meals to anyone in need. But holidays are special: Much time and extra care go into the Thanksgiving and Christmas meals, in particular.
For example, in mid-October, our kitchen staff starts cooking and freezing side dishes and breads that can be thawed and quickly warmed up on the big day. “I’ve already made 100 pounds of green beans – boiled the green beans down with ham hocks and seasonings,and (I) froze them in aluminum pans so they’ll be ready to go on Thanksgiving,” said Norm Brown, the OHK’s chef/manager.