By Francie Hansen, Journal contributor

“Do not use an electric mixer on the mashed potatoes. Our clients like the lumps” — a direct quote from Diana Porter, one of the chairs of the Community Thanksgiving dinner. This remark prompted me to dig deeper into the turkey cavity and find out what other special details and personal stories make up such an important, feel-good event.

Jim and Minnie Kynch, a wealth of anecdotes, having been the organizers for the first 20 years, were bursting with enthusiasm. Here goes with some historical, heartfelt shout-outs:

A Lions Club Tuesday lunch meeting gave birth to the idea. Kerwin Johnson jumped up and donated $500.

Verne Howard donated 10 turkeys from Kings Market. Now, we’re up to 44!

Angie Raab volunteered to roast the original 10 but had to go back and forth between the Grange and the Legion to use their ovens. As more turkeys were added, the volunteer idea came to “cook a turkey at home in a bag (directions, weight and seasoning included).

Gravy started out in a powdered mix. Rich and Janice Peterson, and Bob Nieman, were the gravy chefs. Then Jim and Roxanne Dunn arrived. She’d been trained in France, making an authentic roue with herbes de Provence. A new best giblet gravy recipe was on the menu.

One winter icy storm on Thanksgiving, Diana and Kevin Porter ran back and forth between the Grange and the Legion to keep bringing hot dishes to serve. Eddie Rouleau went home and got on his foul-weather fishing gear to keep the crab boiler going to boil potatoes. Terry Sanders and Norm Hansen were Eddie’s potato buddies.

Bob Jarman and Randy Lindsey brought in a TV and a cable connection for the football games.

Mary Kay Ryan used to call in early November to sign up her entire family. They were so dedicated that when one member of the group had a cast on her leg, they brought a stool so she could sit and serve on the line.

Parin Columna lifted everyone’s spirits with liquid refreshments, both Wednesday and Thursday. He wore the hat of an oven-minder, rearranging dishes so everything would be hot enough at the same time.

Once I began talking with Minnie and Diana I realized there were many yummy anecdotes and kindnesses that people brought to the table. A Spring Street student showed up in a medieval jester costume and put on a juggling show. An elderly German gentleman visiting the island came with nose whistles. He played one, attracting a crowd of kids, and gave a few whistles and lessons away.

Every service group pitched in — the Lions, Masons, Soroptimists and Rotary. The Boy Scouts even brought wood to tend the fire. The tip jar originated when a man said, “You need seed money to keep doing this,” and plunked down a $100 bill. Minnie and Diana both shared at one point, “We had to limit the shifts to two hours — we had so many volunteers. Everyone wants to stay and talk and help.” Minnie added, “The teamwork is phenomenal!”

Fast forward to 2024, Nicole Santora is a new member of the team. “She’s a Godsend,” said Diana. “She put together a website, made posters and online signs, decorated the Medio Cafe so beautifully, and took pictures.” She even tried to get me, Francie, to steam creases out of the tablecloths. This event was going to be stylish! Nicole also has fun ideas for the food bank to do an iron chef competition and create a volunteer cookbook.

From the Grange to the Mullis Center to the Medio Cafe, thanks to Erin and Daniel Kim for being such gracious hosts. Friday Harbor turkey eaters have walked away with smiles on their faces, lumps in their potatoes, love in their hearts and a wishbone.