Road To Plate

  I'm stirring the moose burger into the chili in one of the three 20 gallon pots. When I'm finished the chili will be about 1" from top of all three pots.

I'm stirring the moose burger into the chili in one of the three 20 gallon pots. When I'm finished the chili will be about 1" from top of all three pots.

Back when I retired from the guide business in 2005, everyone kept asking me what I planned to do.  Actually I wasn’t sure after working consistently since I was 15 years old.  I was thinking now I would have time to hunt with my family.  At the urging of my good friend, Marty Turnbow, I started volunteering at the Anchorage Downtown Soup Kitchen every Thursday.  I joined the team who made the sandwiches.  Since all men were on that team at the time, we were known as the Thursday Grandpas.  In addition to making anywhere from 300 to 500 sandwiches, I made lifelong friends from this group of guys.

Vicki Martin, Volunteer and Program Coordinator, found out that I had cooked at my Otter Lake Hunting Camp and said she figured I could handle making soup for our clients and recruited me as Thursday’s cook.  There is quite a difference between making meals for 15-20 hunting clients, guides and packers than making soup for 300 to 500 people in a day.  My wife Karen joined me volunteering and helps me with the soup prep.  

In addition to cooking, we help serve and do the cleanup.  Serving in this ministry is a very humbling and heartwarming way for me to give back.  The following article was written by Suzanna Caldwell for the Anchorage Daily News.  It’s about how a road killed moose ended up feeding over 300 homeless people in our community.

 I would like to wish all of my readers and subscribers a Merry Christmas and a happy and healthy 2017 and to say thank you for your support.  Hope you enjoy the article.  Read the Story