The Episcopal Church knows its share of unusual food festivals. Over the past year, Episcopal Life visited five of them and found not just great food, but also an amazing amount of fun and fellowship ... and all of it for a good cause.
In Lorton, Va., the men of Pohick Church spend two full weekends and several overnights creating a condiment worth $7,000. The women of St. Alban's of Salisbury, Md. -- four generations now -- mold thousands of chocolate Easter eggs while passing down their own histories along with the recipes.
In Cambridge Junction, Mich., St. Michael's sportsmen and women show off hunting and fishing skills with a wild game dinner. The 300 chefs and volunteers at St. Mark's, Beaumont, Texas, feed 2,000 townspeople at an annual chili supper. And in Houlton, Maine, so far north it is almost Canada, the folks at Good Shepherd serve up fiddlehead ferns in stew and quiche and plastic bags every May to mark the arrival of spring.
Episcopal Life focuses on the camaraderie built through such festivals, some going back 50 years or more. We invite parishes to send in examples of their own festivals and food traditions. The best will be shared in a future issue.
