On Tuesday, November 20, the BYP celebrated Thanksgiving. Youth, staff, and alumni were in attendance. The gardeners designed a menu and prepared the meal of corn on the cob, green bean casserole, baked potatoes with toppings, stuffed cabbage, and Robert Grey’s famous pineapple collard greens.
“I like having days at work when we get to eat,” Kenez Singleton said.
Dee Betton agreed, “I liked it. It was a good opportunity for everyone to get together. I was just upset I didn’t get any mashed potatoes.”
We have learned that next time, we will boil the potatoes before anything else! Every time we cook, we learn something new. The time spent together around the table enjoying good food is just a bonus!