Veggies to Table celebrates record impact at annual Appreciation Day Potluck
Ken Brodsky Jefferson Community Food Pantry volunteer, Todd Erkman, left photo, and Alain Ollier and Laura Morris. Courtesy of Veggies to Table
Karlis Ziedens and Kathleen Younger Boothbay Pantry Partner, left photo, and Skye Stinnett team and Campbell Leonard board. Courtesy of Veggies to Table
Christina Rahaim, left photo, and Christy Evans and Big Al Cohen. Courtesy of Veggies to Table
Ken Brodsky Jefferson Community Food Pantry volunteer, Todd Erkman, left photo, and Alain Ollier and Laura Morris. Courtesy of Veggies to Table
Karlis Ziedens and Kathleen Younger Boothbay Pantry Partner, left photo, and Skye Stinnett team and Campbell Leonard board. Courtesy of Veggies to Table
Christina Rahaim, left photo, and Christy Evans and Big Al Cohen. Courtesy of Veggies to TableOn Sunday, April 12, Veggies to Table held its annual Appreciation Day potluck in the beautiful Wavus dining hall in Jefferson, celebrating the collective effort behind its mission to end local hunger and nourish neighbors in need. From staff, board, pantries, local partners and volunteers, the afternoon brought together a community rooted in a commitment to help end local hunger.
A group of eight international and local students from nearby Lincoln Academy generously helped to set up, serve, and clean up after the event (including running the industrial dishwasher!), allowing our staff and volunteers to fully enjoy the day.
Around shared tables, dishes were passed, recipes exchanged, and conversations carried gratitude, reflection, and stories from the farm. A joyful, abundant, and free raffle reflected that same spirit of giving, with prizes generously contributed by local businesses, partners, board members, and friends—including Hudson Valley and Round Pond stays, and offerings from Bred in the Bone, Barter’s Island Bees, Crossroads Coffee, Fiction Bookstore, East Boothbay General Store, Byre at Piper’s Pond, Solo Pane e Pasticceria, and Ports of Italy.
Gathering over a shared meal and the belief that no neighbor should go without, and that we all deserve the joy of flowers, the event honored the many hands that make Veggies to Table’s work possible, from time on the farm to our pantry and recipient site partners.
"Directly experiencing the welcoming and thriving community that you have created, and are creating, was such a treat," shared Heather Burt, local partner. "Being at your event was inspiring; it was a space where people of all ages were truly connecting. Very few organizations these days create that sense of belonging and welcome. I left with joy and gratitude. I felt fulfilled on all levels."
To date, the farm has donated 95,000+ pounds of top-quality organic produce—286,000 servings—alongside153,708 flowers. In 2025 alone, 193 volunteers contributed 5,347 hours of service, with board members offering an additional 500 hours in support of the mission. This collective effort is further sustained by the dedication of staff and the generosity of donors and sponsors who make the work possible year after year.
Robin Boisvert, of South Bristol, said: "At our table, stories and laughter made the time go by far too quickly. With our bingo cards filled, our tickets deposited, we may not have won a prize, yet we left with a spring in our step, and our hearts filled with gratitude to all of you.”
