St. Anthony's Recruits Heavy Hitters to Prepare 4,000 Meals for Thanksgiving

News provided by

St. Anthony Foundation

Nov 20, 2012, 07:09 ET

Mayor Ed Lee, Police Chief Greg Suhr, Fire Chief Joanne Hayes-White and President and CEO of the Giants Larry Baer join St. Anthony chefs to carve the last of 4,800 lbs of turkey

SAN FRANCISCO, Nov. 20, 2012 /PRNewswire-USNewswire/ -- St. Anthony Foundation chefs are expecting some high profile turkey carvers as they wrap up preparations for a Thanksgiving Day feast for 4,000 at the annual Turkey Carve at 3 p.m. on Wednesday, November 21st.  Mayor Ed Lee, Police Chief Greg Suhr, Fire Chief Joanne Hayes-White, and President of the Giants Larry Baer will be on hand, wielding their powerful carving skills, to ensure St. Anthony Foundation is ready to go for the biggest holiday of the year.

Participation in St. Anthony's Turkey Carve with the Mayor and other local dignitaries embodies a central theme of people who are Willing to Serve – an expression of hope that has kept St. Anthony's thriving and vibrant for 6 decades since our first meal was served on October 4th, 1950. Like the Mayor, thousands of people serve others at St. Anthony's throughout the holiday season.  Veterans who have served our country account for 1 in 5 people who eat at St. Anthony's. One in three of our guests is a senior, many of whom come to St. Anthony's for help after a lifetime of work. 10,000 people annually serve by volunteering to prepare meals, sort clothes, and provide technology and employment training. Generations of San Franciscans have willingly served low-income residents through St. Anthony's. They have done so through financial contributions that transform generosity into the means to feed, heal, clothe, and lift the spirits of those in need, and create a society in which all people flourish.

This holiday season, St. Anthony's prepares to serve a growing number of people in need for their Thanksgiving Day meal on Thursday, November 22nd. For the first time in over 6 decades, St. Anthony's will serve their traditional holiday meal in a temporary Dining Room while their new Dining Room is being constructed.  Executive Director Barry Stenger commented, "These are difficult times.  At St. Anthony's we see increasing numbers of people, especially seniors and families, seeking services from all of our programs. Despite the challenges the people of San Francisco are facing, I also see hope on a daily basis as donors, volunteers, and guests come together to celebrate the holiday season."

The MENU for Thanksgiving features:

  • 4,800 pounds of turkey
  • 1,250 pounds of mashed potatoes
  • 1,250 pounds of yams
  • 1,000 pounds of stuffing
  • 457 pounds of cranberry sauce
  • 4,000 dinner rolls
  • 285 gallons of juice
  • and 4,000 individual pumpkin pies.

SOURCE St. Anthony Foundation

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