The Joy of Cooking notes that “a host is like a general: it takes a mishap to reveal his genius.” This year, our Rotary team showed that even with hurdles, service continues with strength and unity. Under the steady guidance of Dan Joraanstad, who coordinated despite recovering from a broken shoulder, our Club once again brought Thanksgiving to The Arc San Francisco and to the Harbor Light communities.
This marked the 18th year that the Rotary Club of San Francisco participated in the preparation and delivery of a Thanksgiving meal to our friends in the community. With event chief Eric Schmautz abroad, Dan Joraanstad and President Frank Yoke worked with Chef Eric and Chef Timothy of the Salvation Army to organize meals for 450 people that included 200 at The Arc SF, 120 at Harbor Light, and 30 Rotarians and guests.
Shopping Marathon
On Sunday, November 23, our Rotary shopping crew — Stephen Geisheker, Bob Hermann, Margaret Miley, and Eric Orantes — navigated Costco’s holiday rush to purchase 27 pumpkin pies, 185 pounds of pork butt, and 90 pounds of vegetables. They arrived ahead of schedule at the Salvation Army Kitchen, where Chef Timothy Tucker helped to store the food. (Fun fact: This kitchen is a key site in San Francisco’s disaster-relief network.)
On Sunday, November 23, our Rotary shopping crew — Stephen Geisheker, Bob Hermann, Margaret Miley, and Eric Orantes — navigated Costco’s holiday rush to purchase 27 pumpkin pies, 185 pounds of pork butt, and 90 pounds of vegetables. They arrived ahead of schedule at the Salvation Army Kitchen, where Chef Timothy Tucker helped to store the food. (Fun fact: This kitchen is a key site in San Francisco’s disaster-relief network.)
Chopping, Mixing, and Building Camaraderie
On Monday, November 24, Chef Timothy prepared cutting stations for Ann Daugherty, Mary Fermi, Bob Hermann, Dan Joraanstad, and Eric Orantes. Together we chopped vegetables, mixed cranberry sauce, prepared stuffing, and shared stories as the work found its rhythm. “This is when camaraderie begins,” Chef Timothy observed, keeping the kitchen running smoothly and with good humor.
On Monday, November 24, Chef Timothy prepared cutting stations for Ann Daugherty, Mary Fermi, Bob Hermann, Dan Joraanstad, and Eric Orantes. Together we chopped vegetables, mixed cranberry sauce, prepared stuffing, and shared stories as the work found its rhythm. “This is when camaraderie begins,” Chef Timothy observed, keeping the kitchen running smoothly and with good humor.
Bringing the Feast Together
On Tuesday, November 25, Team Rotary — Jennifer Braschayko, Mary Fermi, Bob Hermann, Eric Orantes, and Todd St Vrain — returned to complete the meal. Chef John Scopazzi of the Rotary Club of San Rafael once again handled the searing and roasting of the pork, a role he has fulfilled for nearly the entire history of this event. Once packed into Cambro containers, the meals were delivered by Rotarian Greg Gutting of the Salvation Army, first to Harbor House and then to The Arc SF.
On Tuesday, November 25, Team Rotary — Jennifer Braschayko, Mary Fermi, Bob Hermann, Eric Orantes, and Todd St Vrain — returned to complete the meal. Chef John Scopazzi of the Rotary Club of San Rafael once again handled the searing and roasting of the pork, a role he has fulfilled for nearly the entire history of this event. Once packed into Cambro containers, the meals were delivered by Rotarian Greg Gutting of the Salvation Army, first to Harbor House and then to The Arc SF.
At The Arc SF, Rotarians carved pork roasts, set up serving lines, and prepared trays of stuffing, vegetables, cranberry sauce, gravy, and pumpkin pie. Twenty volunteers served guests in two seating shifts, moving quickly and warmly. Afterward, Rotarians enjoyed the same meal together.
Program and Clean-up
Esther Landau and Barbara Streett of The Arc SF opened the program with remarks about the organization’s work. Dan Joraanstad offered thanks on behalf of the Rotary Club of San Francisco and honored Tim Hornbecker, Rotarian and founder of The Arc SF Thanksgiving tradition 18 years ago. Once the final slices of pie were served, the team reloaded the Cambros and returned them to the Salvation Army Kitchen. Chef Timothy was waiting to help reset the space. David Folk, Bob Hermann, Eric Orantes, and Chef Timothy ended the evening with grateful handshakes.
Esther Landau and Barbara Streett of The Arc SF opened the program with remarks about the organization’s work. Dan Joraanstad offered thanks on behalf of the Rotary Club of San Francisco and honored Tim Hornbecker, Rotarian and founder of The Arc SF Thanksgiving tradition 18 years ago. Once the final slices of pie were served, the team reloaded the Cambros and returned them to the Salvation Army Kitchen. Chef Timothy was waiting to help reset the space. David Folk, Bob Hermann, Eric Orantes, and Chef Timothy ended the evening with grateful handshakes.
A Shared Salute
A warm salute goes to Dan Joraanstad and to every Rotarian and partner who gave their time, hands, and hearts. With teamwork, compassion, and fellowship, the Rotary Club of San Francisco once again delivered a Thanksgiving celebration filled with meaning and community. This is truly what the Rotary Club of San Francisco Rotary is all about.
A warm salute goes to Dan Joraanstad and to every Rotarian and partner who gave their time, hands, and hearts. With teamwork, compassion, and fellowship, the Rotary Club of San Francisco once again delivered a Thanksgiving celebration filled with meaning and community. This is truly what the Rotary Club of San Francisco Rotary is all about.
