Over 18,000 ‘family members' arrive for Thanksgiving Dinner in Orlando, Fla.By Major Frank Duracher Southern Spirit staff Every year Diane and Eric Holm invite a few family members and friends over for Thanksgiving Dinner - 18,500, that is. "Helpings from the Heart" is an Orlando, Fla., community Thanksgiving dinner event now in its 15th year. From its inception in 1992 in the Holms' restaurant on West Colonial Drive, the annual celebration soon moved to the Army's corps complex. The project has mushroomed to a massive, well-planned operation supported by some 1,100 volunteers and serving well over 18,000 thankful diners.
Eric Holm, owner of Golden Corral franchises in north Florida and Atlanta, said the project is his way of giving thanks to God for many blessings. "It's too bad it needs to be done," Holm said, "because there are so many people who are down on their luck and cannot afford a nice Thanksgiving dinner, or who are just lonely and want to share this day with others." In addition to Golden Corral, The Salvation Army's partners in the holiday venture include Pepsi, U.S. Foods, Meadowbrook Meat Company, Harvill's Produce, the McIlhenny Company/Tabasco Brands, Bubbalous Barbecue and Sprint. For Diane and Eric, their association with The Salvation Army is not limited to November - the couple is heavily involved with Army ministries throughout the year. Eric is an advisory board member, and Diane is a member and past-president of the Women's Auxiliary. Even their daughter, Danielle, is an auxiliary member - making Diane and Danielle one of several mother-daughter Women's Auxiliary tandems in the USA Southern Territory - a growing trend of late. "We love large families!" said Diane Holm, when asked how it feels to have 15,000 folks over for Thanksgiving dinner. "It's such a blessing to have everyone together for what has become an annual ‘family reunion' of holiday diners and volunteers." Teresa Sanders, Orlando Area Command volunteer coordinator, said that many first-time volunteers love working on this project so much that they sign up to volunteer for next Thanksgiving. "There are many things to do, and everyone is so willing to help," Sanders said. "Some are on the serving line; others clean up after each diner. We even have volunteers writing messages to U.S. troops overseas." Probably the toughest job belongs to Jason Gronlund, on loan each year from Tabasco to serve as kitchen manager for the event. During the rest of the year, Gronlund is executive chef for the McIlhenny Company/Tabasco Brand Products Corporation. "I was with Eric for the first event 15 years ago," Gronlund said. "Every year it has grown until now we know we will serve 6,000 pounds of turkey and ham, 11,000 pounds of vegetables and fruits, 3,000 pounds of stuffing, and 600 gallons of brown gravy." "This is Amy's and my first Thanksgiving here in Orlando, and we are in awe to witness the spirit of giving from Eric, Diane and an army of volunteers," said Major Andrew Kelly, Orlando area commander. Kelly observed that there is no measurement of need to be given a free Thanksgiving dinner among these "family and friends" - someone of means may be alone and just "need" someone to have this meal with, and they are welcome, he said. "The food is hot and the smiles are plentiful," Kelly said. Back to top. |