Around 80 members of the Hamilton community were given an early taste of Thanksgiving last weekend, as the student-run Woollcott Cooperative (Co-op) invited 60 guests to a full-blown Sunday Thanksgiving feast.
The Thanksgiving food was served buffet-style from the dining room, and included two 25-pound turkeys (as well as a 20-pumpkin “vegan turkey” option), stuffing, cranberry sauce, green bean casserole, dinner rolls, sweet potato casserole, roasted veggies, acorn squash, mashed potatoes, and cornbread. Ten home-made pies were served for dessert. All options had vegan and gluten-free alternatives, and the Clinton Cider Mill provided 25 gallons of fresh-pressed apple cider.
Co-op Thanksgiving has become a yearly tradition, and is something that members begin planning for early on in the semester—most guests probably don’t realize the amount of work that goes into preparing a healthy, diverse, and sustainable feast for 80 people. Planning began with a funding request from Student Assembly to offset the cost of food, which would otherwise come directly from the Co-op’s yearly budget.
In its current incarnation, the Co-op has existed since 2007. It houses 20 upperclassmen, and represents an alternative to standard dormitory living. Co-op residents, or “co-oppers” pay for a full meal plan, and the money is made available in the form of a yearly budget of more than $30,000, which the house is free to spend on whatever food the residents decide they want to eat. Three students per night (as part of a weekly obligation to complete five hours of chores) prepare dinner, which is served family style in the Woollcott dining room at 6:30.
Bon Appétit Catering Service was enlisted for help in providing dishes and linens for the Thanksgiving dinner, and Physical Plant supplied tables and seating. The first-floor Woollcott common room was emptied of furniture, thoroughly cleaned, and converted into an 80-person dining room.
An invitation to apply for a spot at the Thanksgiving dinner was extended to the entire campus via email in early November, and the guest list was determined by random lottery. As the semester’s workload increases and temperatures drop, a home-cooked meal is in high demand on the Hill—about 200 students in total applied for a spot at dinner, but the Co-op’s guest capacity is limited to 60. Students were lucky to get a spot.
“I feel privileged to have been able to come,” explained Dan Bruzzese ’12. “I really appreciate how hard the Co-op works—they spent all day cooking and in the end everyone is talking and eating together. You can definitely feel the family atmosphere.”
“My favorite part about Co-op Thanksgiving is the sense of community,” said guest Lenni Marcus ’12. “It’s so selfless that Co-op members work so hard to put this on and welcome the campus into their home.”
The Co-op has a well-established reputation as a hub of sustainable living on campus, and its environmental conscientiousness is especially reflected in co-op meals, even Thanksgiving. “The Co-op gives us a unique opportunity to eat food that is both healthy for us and for the planet,” expressed resident Dave Hyman ’12.
“I think our Thanksgiving meal shows that with our food values, we can have a nice, fulfilling meal,” said Shamicka Smith ’10.
The entire meal was a collaborative effort among Co-op residents. Cooking took the better part of the weekend, and Co-oppers dispersed all around campus on Sunday to take advantage of kitchen space in Eells, Ferguson, North, and Milbank residence halls.
“One of the best parts about Co-op Thanksgiving is how it brings us together as a group,” explained McKayla Dunfey ’11.
Marika Paras ’12 agreed. “It brings the Co-op together because we work so hard with each other to make the dinner happen, but it also brings the Co-op closer to the campus as a whole.”
The Co-op’s “VIP” guest list included Residential Life Area Director Ashley Place, Glen House and Outdoor Leadership gurus Andrew and Sarah Jillings, and President Joan Stewart.
