Day 3 was a long one.
Because the VIP Tent was too mud-bound for its first scheduled event, we invited VIP Coordinator, Gina Changas, to move the VIP luncheon to the Food Tent. We created a special two-table VIP section, decorated with centerpieces we pulled from the snack table.
Food Team member Becky Hancock helped build a table out of cases of paper towels--for the box lunches from The Lunch Box--that's what's in the Sysco Boxes.
The VIP hostesses arrived and cheerfully pitched in as we set up for the luncheon.
Ronda Rice carried ice to the VIP beverage barrel.
These VIP guests appreciated our efforts: Sara Hedstrom Pinnell of Hedstrom Landscape Design sat with Yvette Moore, Billy Long, Jeramy Hanseen, and Patti Shuler of Turkey Creek Tinting. That's VIP Coordinator, Gina Changas, standing with them.
Charlotte Jensen and Melissa McCay, the popular Chick-Fil-A ladies, shared space with the VIP Luncheon.
Meanwhile at the other end of the Food Tent, the lunch ladies (JoAnna Clasberry, Cindy Gramals, Angela Walters, Georgiana Vines, and Ann Durall) served a hearty lunch to workers and volunteers.
Food Tent volunteers Ann Durall and Terry Finnerty greeted Scott Branscom,who was making a rare Food Tent appearance.
A lot of Scott's meals were delivered to him at the work site. Lots of busy workers didn't take breaks to walk to the Food Tent. Here's a group heading down to the house with meals, beverages, and snacks. That's Food Team member Janet Testerman on the far right holding a case of bottled water.
Charlotte and Melissa always saved some sandwiches to take to workers.
Here's the sign Chick-Fil-A left when they went home every day.
Food Volunteer Cindy Gramals was joined for lunch by husband Ted, a construction volunteer. They were a sweet couple.
Think it's been a long day in the Food Tent? There were many more hours to go and much more work to do. We boxed up some goodies for Second Harvest.
VG's Bakery delivered cookies and scones.
Next up was replenishing the snack table, using snacks pulled from the supply tent. That's Food Team member Sam Maynard on the right. No mixing of Oreos with potato chips, Sam!
Crystal Springs delivered some water for use by Green Mountain Coffee. There were two deliveries daily, That's a lot of coffee, people!
By mid-afternoon, we were running low on food. Here's Food Team member Janet Testerman turning 25 sandwiches from Subway into 50 sandwiches from Subway.
Subway was our "panic button food." They offered us 300 sandwiches when we called them before the build, and we worked out a deal: Instead of 300 sandwiches at once, we called them in emergencies and were able to get 25-50 sandwiches with only 30 minutes' notice whenever we needed them. We needed them a lot.
We had a beverage emergency when crews stacked large doors and windows against the Pepsi truck to dry. Pepsi parked a truck full of products on site for our use all week. We could still get to the sodas and water, but the doors and windows were blocking the bay where the energy drinks and gum were stored.
There's a Pepsi Truck behind those doors. Turns out men will move mountains--and mountains of doors--to get to energy drinks.
Score!!!! Those are cases of Amp, Pepsi's energy drink.
Meanwhile, back at the Food Tent, meals at 6 pm, 10 pm, and 2 am, were provided by Holiday Inn downtown.
The gumbo was fabulous!
Absolutely NOTHING went to waste in the Food Tent. Here Food Team member Chris Kahn wraps up BBQ plates-to-go using leftovers from a dinner in the VIP Tent catered by Dead End BBQ. The VIP Tent shared their leftovers with us, and in return we sent them baked goods for their snack & coffee table.
Food Team member Rosa Mar assists with the foil wrap.
Day 3 was a long day in the Food Tent, but it was a good day: No one went hungry or thirsty.