BROOKINGS After more than 20 years, its nigh become a legend: the Brookings County Veterans Memorial Annual Pork Feed Fundraiser. Its an annual chow-down event to help cover the cost of the upkeep of the Brookings County Veterans Memorial.
One of the biggest expenditures is the replacement of the five military services flags, the National Ensign and the POW/MIA flag, since the 24/7 exposure to all the elements of the weather takes its toll. While there is a U.S. Space Command flag available, when and where to place it is challenging.
By way of history, the memorial was designed by the late Harry Jones, an Army veteran. He laid out the area with the flagpole in the center and flying the National Ensign and the POW/MIA flags. Around the center and placed symmetrically fly the five service flags of the United States Armed Forces: Army, Navy, Air Force, Marine Corps and Coast Guard.
The key to the upkeep of the memorial, explained Army veteran and fundraiser chairman Betty Sam Vaughn, one of the primary organizers of the event, is a task force of volunteers: 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 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.
In 2024, the venue changed from the National Guard Armory to the Brookings County Outdoor Adventure Center, 2810 22nd Ave. The armory became unavailable because of its need to accommodate mission-related military equipment. However, BCOAC is more than up to the task.
We had to find another place, Vaughn said. And the new location is the absolutely perfect place to have it.
The parking is great, Vaughn added. Its handicapped accessible. It has a nice big room and a serving window. Its absolutely accommodating to us. And everything is going to be the same as last year.
The menu includes: pork loin sandwich; baked beans; potato salad; SDSU ice cream; and drinks. And they held the price to last years: $10 for adults and $5 for children 10 and under. Music will be provided by the Oak Lake String Band. Some pieces of military equipment will be on display.
Vaughn noted that the organizers are prepared to feed 400 people. The piece de resistance is, of course, the pork loin. Its prepared by Mike Olson, a well known purveyor and cooker of pork. Hell be preparing about 150 pounds at his home in rural White. Many of those attending will have eaten his fare at various social and catered gatherings in the area. If there are any leftovers after the feed, theyll be available to purchase and enjoy at home.
To that helping of palatable pork loin, add some fine fixings: baked beans and potato salad, all made from scratch by members of the American Legion and VFW. And top it off with a dessert helping of SDSU ice cream.
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