In the “olden days” families would pile into their horse-drawn wagons, or later in their more modern cars and trucks, and head to the church basement or community hall to attend the annual “fowl” supper.
In most of those vehicles there would be pots and pans and bowls and roasters filled with the food each family was asked to provide for this traditional event.
Bachelors were often asked to bring a pound of butter, a jar of pickles or maybe a dozen buns so they too were part of the celebration.
The suppers were a time to celebrate the end of harvest and to spend time visiting with friends and neighbours who hadn’t been seen during the busy planting and harvesting seasons. No one went home hungry — and usually each family had a good portion of leftovers packed to enjoy the next day.
Over the years the reach of the suppers expanded to neighbouring towns and villages and former residents made the annual trek to share turkey and some homemade pie. Unfortunately some communities discontinued their suppers because of an aging population and shortage of volunteers available to look after organizing the many details. Other communities persevered and maintained the suppers as major fundraising projects.
And then along came 2020 with COVID-19 turning the world upside down. As a result, the fowl suppers as we previously knew them were cancelled, leaving supporters craving a taste of turkey or roast beef, and the chance for socialization. Sponsors were also left to face a serious loss of monetary profits generated by the suppers.
Did they whine and gnash their teeth in despair? Of course they didn’t. They put their heads together and came up with ideas that gave new meaning to the term “drive-in” or “drive by.”
Organizations decided to advertise their suppers as drive-in or take-out suppers, with volunteers playing the role of “car hops” to deliver meals directly to vehicles parked close by, or working indoors to hand out the pre-packaged meals that had been pre-ordered.
At home it was an exciting time to open the packages to see just what was inside and was it as advertised. Our eyes bulged when we saw the size of the portions and then remembered: fowl suppers operated on the premise of fill your plates and come back for seconds if you wish. Just don’t waste the food.
We have taken advantage of several of these suppers and have tickets for two more coming up soon. And we’ve been told organizers are excited and gratified by the response from fowl-supper-deprived diners.
The only ingredients we have missed are the sour cream raisin pie, a choice of dark or white turkey meat — and most of all, the social aspect of greeting friends and strangers at the many fowl suppers that were always on our agenda.
But hats off to the groups that have come up with so many brilliant ideas to help get us through these sad and unusual times. You have met one of the many challenges of the year.
Joyce Walter can be reached at ronjoy@sasktel.net
The views and opinions expressed in this article are those of the author, and do not necessarily reflect the position of this publication.
