The Hancock-Henderson Quill, Inc.
By Sara Ford, Quill Staff
Few people know what it takes to make the food tent at the fair a success. It takes dedicated workers, lots of time, and a lot of food!
One of the main fundraisers for the Sr. Class each year is the free breakfast offered early on Tuesday morning by The Bank of Stronghurst and Lomax Banking Center and prepared by the senior class. The itinerary of the busy morning is as follows:
4:30 a.m.- Parents and students began to set-up for the Bank Breakfast by opening the doors and getting the food ready to be cooked.
5:00 a.m.- All workers were there in full force and the 30 cartons of eggs that were used were beginning to get scrambled by Brenda Brokaw, Lisa and Jon Corzatt, and Eleanor Ann Wisslead.
5:10 a.m.- Shiryl Arends, Rachel Manning, Rachael Bundy, Sara Ford, and Sally Waddell began the task of opening packages of bacon and putting all 1600 strips in the fryers.
5:15 a.m.- Rachel Manning, Sara Ford, Brandon Rothzen, Tom Ford, Travis Winters, and Rachael Bundy began the tedious task of unwrapping over 600 frozen sausage patties while Mike McCollum and Steve Wisslead began to cook them.
5:30 a.m.- Thirty-two loaves of bread are opened and toasted by Matthew McIntire, Kim Waddell, Nathan Corzatt, and Danuta McIntire.
6:00 a.m.- Hungry people started to show up, ready for their early morning breakfast.
6:30 a.m.- The 20 workers began to serve the food to the many people that had arrived.
8:15 a.m.- After nearly two hours of serving and filling over 415 plates, the workers began to clean-up.
9:00 a.m.- Cleanup was mostly done and the lunch and dinner menu was begun.
10:00 a.m.- The second set of workers began their shift as the first shift relaxed after a long morning!
