BROOKINGS Its been around for 20-plus years, although it was not held in 2023. But its back. And among the many fundraiser feeds in the local area, its nigh legendary: the Brookings County Veterans Memorial Annual Pork Feed Fundraiser.
Its changed over the years, chairman and Army veteran Betty Sam Vaughn said.
But yet its still the basic principle: We put on this pork feed as a fundraiser but not so much as a fundraiser as an opportunity for the community to show their appreciation for the Veterans Memorial. Thats the big thing.
All the funds raised go to the upkeep of the memorial. The goal is to have enough in the bank that we can take care of all the expenses of the memorial in perpetuity just on the interest. Were not quite there yet. But very close.
The key to the upkeep is a task force of volunteers, according to Vaughn: Nobody charges us. We have electrical work done out there. They just do it. The ropes break; the (Brookings) Fire Department comes out there, climbs to the top and fixes it. They wont charge us; so the only thing that we pay for is flags. We put up two sets of flags a year or more as needed: but it comes out to about two sets a year: Veterans Day and Memorial Day.
When the late Harry Jones designed the memorial, he laid out the area with a flag pole in the center where the National Ensign now flys over the POW/MIA Flag. Then around the center are five shorter poles symmetrically arranged where the flags of the United States Armed Forces are flown: Army, Navy, Marine Corps, Air Force and Coast Guard.
Now Vaughn sees a challenge to the symmetry of the memorial with the coming of the United States Space Force: We have a Space Force flag; but where do we put it? With a hint of humor, Vaughn noted that the Space Force cant be grandfathered in.
Venue change: Armory to BCOAC
Over the past two decades-plus the annual pork feed has traditionally been held at the National Guard Armory. Not this year.
(We have) a new venue for it that is going to work out really, really, really great, Vaughn said. Theyre giving us the entire room. Its the same size as the armory and the kitchen is nice.
But regardless of the venue, a key issue for the pork feed is logistics. Vaughn sees to such needs as: publicity, be it paid or gratis; funding; the donations of the victuals needed to put on the feed; and the cost of the meals. She was against a price hike, but admitted it had to happen: for adults up two bucks, from $8 to $10 and for children from $3 to $5.
Weve got more expenses this year than weve ever had, she explained. But, were not out to make a ton of money; we just want to make enough to cover the cost and a little extra. The price has gone up. The SDSU ice cream is kind of a selling point.
And Vaughn talked to an Army recruiter, who will bring out some military vehicles for a static display for folks to look at and admire.
Ultimately though, the feed is a sort-of Sunday afternoon get-together. Church services let out and local area congregation members head out for the picnic-like lunch.
Stress that the potato salad is 100 percent made from scratch, Vaughn said. The potatoes are divvied out to different families: they get 10 pounds each; they have to cook them, peel them, cut them and then everybody brings them to the Legion (post home). We mix it all up, 125 pounds of potatoes.
Meanwhile, the Volga American Legion Auxiliary is cooking, peeling and chopping 15 dozen eggs. The members bring the eggs, all chopped up. Then all hands meet out at the Legion in Brookings at 10 a.m. Saturday and by 11 a.m. 125 pounds of potato salad have been made.
We put it all together. Then we put it in 5-gallon buckets and in the refrigerator, Vaughn said. On Saturday afternoon, those buckets will be taken and refrigerated at OAC.
Come Sunday morning at 6:30, Vaughn and a fellow legionnaire will be out there making 16 gallons of beans with our secret recipe. Theyre the best beans and potato salad youve ever eaten.
Contact John Kubal at [email protected].
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