Good Shepherd’s long-standing tradition of providing a “delightful Thanksgiving feast” persisted on Monday, marking its 63rd year. The event, organized by Good Shepherd, a prominent provider of social services in Hamilton, offers a complimentary meal to all community members.
Brother Richard MacPhee, the CEO of Good Shepherd, described the dinner as a Thanksgiving spread featuring “succulent roasted turkey in flavorful gravy,” accompanied by “creamy mashed potatoes blended with butter and care, and fresh seasonal vegetables showcasing the essence of autumn.”
The Good Shepherd Centre’s director, Michael Troskot, anticipated serving between 400 to 500 individuals, possibly reaching 600 attendees. Troskot emphasized the community’s unity during the event, highlighting the positive atmosphere where guests engage in conversations and enjoy the Thanksgiving celebration.
Notably, Good Shepherd served 104,000 hot meals throughout 2023, underscoring the prevalence of food insecurity and the increasing reliance on the Good Shepherd Venture Centre Food Bank. Troskot expressed concern over the escalating food and housing costs, emphasizing the crucial need for community support for nonprofit food programs.
Acknowledging the dedicated efforts of the Good Shepherd kitchen team, Troskot praised their culinary skills and the care they put into preparing meals. The kitchen team, led by Greg McCausland, serves not only the community Thanksgiving meal but also provides meals to various shelters operated by Good Shepherd.
McCausland mentioned the continuous growth in the community meal program, serving up to 300 individuals per day. He highlighted the extensive planning and preparation involved in organizing the Thanksgiving meal, including procuring donations and purchasing supplies to accommodate the large number of guests.
On Thanksgiving Day, Good Shepherd enlisted the help of eight volunteers to aid staff in assembling and distributing meals to the community. Each meal package included a Chudleigh’s apple blossom dessert, a bottle of water, a bottle of juice, fresh fruit, an Oh Henry! bar, buns, and other treats.
In a follow-up email, Dave Butler, the Communications Manager at Good Shepherd, reported that 530 meals were distributed on Monday. Of these, 100 meals were served at St. John’s Church, 200 were delivered to Good Shepherd homes and shelters, and 50 were provided to individuals in the men’s shelter, totaling “880 turkey dinners this year.”