Thanksgiving at Food & Friends doesn’t start in November. For the kitchen team, planning kicks off in July long before the first turkey is seasoned or the first pie is sliced. “We have to coordinate with vendors on pricing, make sure we have the right equipment, and still keep up with our daily meal production,” says Executive Chef Rasheed Abdurrahman. “Thanksgiving adds more than 800 extra meals on top of everything we already do for clients every day.”
Those 800+ meals take a small army. Staff and volunteers work side-by-side through daytime shifts, evening prep sessions, and the well-known “Turkey Sunday,” when fresh birds hit the ovens from morning to evening. “Once you come in that Monday morning, all you smell is turkey,” Rasheed says, laughing. “It’s lovely, for the first day or two.”
Even with the long hours, Rasheed says this holiday is one of the most meaningful moments of the year. “I’m thankful that we’re able to give clients the ability to host a real Thanksgiving dinner for their families,” he says. For many clients living with serious illnesses, routines have shifted and life feels unfamiliar. Rasheed sees the holiday meal as a chance to bring back a bit of comfort—“some similarity, some familiarity,” as he puts it.
He’s equally grateful for the volunteers who jump in with enthusiasm. “It’s a group effort. We depend on the generosity of the community—whether that’s time or donations. Our meals are free to clients, so every bit of help matters.”
And while Thanksgiving is special, Rasheed reminds people that Food & Friends runs year-round. “If you can’t make it for Thanksgiving, come join us any other time. We love meeting new people.”
Learn more about how to get involved this Thanksgiving: https://foodandfriends.org/engage/thanksgiving/
Food & Friends is a non-profit that relies on support from donors and volunteers.