THATCHER — A holiday tradition entered a new era Thursday.
The Thanksgiving meal delivered to homebound seniors through Meals on Wheels by Southeastern Arizona Community Unique Services (SEACUS) was prepared by a new group of volunteers this year — Eagle’s Roost Restaurant.
“We just saw that there was a need,” said Eagle’s Roost owner Shelley Howard. “We have the space and I wanted to do something to give back to the community.”
Howard said her team — which included volunteers from the Morris, Curtis, Allen and Gojkovich families — pitted the turkeys starting on Tuesday, then cooked the side dishes Wednesday, allowing Thursday morning for reheating and packaging.
Food donations came in from Mechy’s Mexican Restaurant, Magnum Towing, Valley Furniture, Candice’s Creations; and individuals, including Kassie Gojkovich, Patti Wren, Jesse Rogers, Phil Curtis, Wendell Morris, Rob Chelsey and Kayleen Leachet.
– David Bell Photo/Gila Valley Central
The meal was previously prepared by Letty Garcia, owner of Toni’ Kitchen, but Garcia sold the business and moved out of state after the 2023 Thanksgiving holiday.
“(The Howards) have been very giving,” said Stephanie Nabor, SEACUS executive director. “The day we posted on Facebook that Letty would no longer be doing this, Shelley messaged right then and there and said, ‘Hey, we want to help.’ ”
Eagle’s Roost prepared, and SEACUS delivered, 197 full Thanksgiving meals, including turkey, stuffing, mashed potatoes, gravy, green bean casserole, yams, roll and pumpkin pie.
Thursday afternoon, American Legion Swift-Murphy Post 32 opened its doors to the annual Community Thanksgiving meal, free to everyone.
– David Bell Photo/Gila Valley Central
The Sons of the American Legion prepared hundreds of meals to be served at the Legion and to be delivered to long-term care facilities, homebound seniors not served by Meals on Wheels and first responders working the holidays.
“What is here is a couple hundred, out there is about 200, so we’re looking at 500 to 600 people,” said Henry Nabor, Commander of the Sons of the American Legion.
Nabor said the meal took about two weeks to prepare, from soliciting donations to preparation, all by volunteers. The meal included turkey, ham, potatoes, vegetables, salad and dessert.
Donations came in Horne Freedom Ford and Horne Chrysler Dodge Jeep Ram, American Legion Posts 32 and 95, and hundreds of individuals.
– David Bell Photo/Gila Valley Central
Editor’s note: Reporter David Bell is a member of the SEACUS governing board.
