Many Thanksgiving feasts start with preparing the potatoes. We peel them early and place them in water to keep them fresh until it’s time to boil them. Then most often we mash them with butter, sour cream, salt, pepper, and perhaps, if we’re feeling fancy, we add a dash of nutmeg.

That’s exactly how Ivan Flores, chef and a member of the Y’s staff, began his cooking lesson with fourth and fifth grade students in the Y’s Yale Kitchen on a recent Wednesday afternoon. When asked if he would help our after-school FitKids prepare dishes for a joint effort to host an upcoming free community Thanksgiving meal at the American Legion, he jumped right in.

In addition to teaching the kids how to peel potatoes, Ivan and the students prepared pans of macaroni and cheese to offer a vegetarian option, created several green bean casseroles, and whipped up a delicious glaze for a spiral ham for those who might not be fond of turkey. And then, of course, came the mashed potato preparation.

One patient afterschool student hovered near the kitchen all afternoon waiting for his moment. “I just really love them,” he admitted. “Plain, with butter, with the works, it doesn’t matter…potatoes are my favorite.” Ivan handed him a big spoonful before he headed out for the day. “Any time you want to cook potatoes again,” the sixth-grader said with a grin, “I’m in!”

Our community’s heart beats strongest when we give back and especially when we can pass that lesson along. As the students began to peel, chop, and mix, they asked what the food was for. When they learned that it was to help our neighbors in need, they nodded. One fifth grader summed it up best: “I love cooking and doing it to help other people makes it even more fun.”

That same joyful spirit filled the American Legion Post #36 on Saturday, Nov. 22 as volunteers gathered early to prepare for the community Thanksgiving meal. Over 100 pounds of turkey had been prepared the day before, and more birds were already roasting in the oven. Dishes, desserts, and drinks poured in by members of the community who had signed up in advance to contribute to the feast.

Volunteers set up tables and decorated with fall flair, and American Legion and Legion Auxiliary members quickly and efficiently set in motion everything that was needed for a large community event. After years of experience and dozens of hands, they knew exactly what to do.

While most of the food was brought in by community volunteer cookers, there was still a need for more squash and mashed potatoes, so several of the morning crew got to work peeling potatoes and putting them in large, gleaming pots of water to rest until it was time to fire them up for dinner that was to begin at 2 pm.

Throughout the four hour meal, and in two shifts, volunteers from the Boothbay Region YMCA, the Boothbay Region Food Pantry, the American Legion, and the Legion Auxiliary served, cleared plates, sliced and served desserts, and chatted with the 122 guests who came to enjoy dinner. There were over 30 “to-go” boxes that went to others in the community who were not able to come to the Legion Hall. Then all of the leftover food, rolls, and desserts, including one whole turkey, were wrapped up, dated, and delivered to the 24/7 Community Fridge managed by the Community Resource Council (CRC). Some guests brought food in lieu of donations for the CRC’s Community Fridge. All in, the total amount of money donated was a whopping $1,787.

Co-President of the Food Pantry, Fleet Davies, who was one of the servers that afternoon, was overwhelmed when news of the donations was shared with him later. He said, “That is such an incredible outpouring of support for our neighbors! So many thanks to all of the volunteers and to our amazingly connected community. That amount will enable the Food Pantry to purchase about 1,800 pounds of food to quickly provide to others in our community.”

One of the best parts about the days leading up to the event and the dinner itself was the collaboration between four local non-profits and their volunteers and friends: the American Legion Post #36, the Boothbay Region YMCA, the Boothbay Region Food Pantry, and the Community Resource Council. Holly Stover, CRC director of operations, remarked, “The CRC is grateful for the support provided by our community.”

The time, talent, and donations from those who live here who seem to naturally gather together in the spirit of giving and gratitude is a tremendous gift to our special community. And that, folks, is no small potatoes.