Last week’s freshly roasted turkeys are officially past the leftover stage but the feeling of having been a part of a unique Thanksgiving Day experience lingers on.
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We did it – served 10,000 turkey dinners on Thursday with a volunteer staff of about 300; backed up by a culinary and operations team of dozens. It took countless planning hours and 5 days of double cooking shifts to prepare.
Here are reflections from the volunteers:
Anna Hammond
Yonkers Salvation Army. November 26.
I’m struck by how efficient the team of volunteers in the kitchen is. Keeping things going at a steady pace, listening to directions from Joanna, Arielle, and Cynthia — whoever is calling out. Albert making sure the food is the perfect temperature and the serving trays are full. The four students up from NYU school of public health talking about their work in Tanzania as we all work together to figure out the best way to fill a to-go box so there’s maximum food but it still looks nice when it gets opened at home. The steady stream of plates going out to the open gym where people come in and sit with their families, a friend, a stranger — to eat good food together. Good people serving good people on a holiday. As family does.