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The Pig Roast 2009 was a great success. Veterans worked very hard to put this
event together, and the results showed: Wonderful food, great fun, live entertainment -- and a chance to help worthy projects. *******************
This is a report from John Kinzinger, the organizer
and driving force behind the Pig Roast:
Gentlemen,
we did it again! The pork was outstanding! Thank you all for being a part of the cooking and carving of the pigs.
We did good!
I
think you all found it fun to do--or at least I hope so. And I hope, if you are in the area next year, that again you
will join us for our 8th annual cooking of the pigs.
I know we are getting older, and there will come a time when we won't be able
to cook them as great as we do now--but hopefully that will be a few years from now.
I personally thank all of you for coming out
as you did--in the wet weather and donating your time. Without you, well, it just would not be a roast.
Garland, I hope you can make
it every year. You really get us going the right way, and that is important.
Mike, you and your brother-in-law, John, do so
much. We cannot thank the two of you enough. And a personal thank you for bringing your camper out for us to use.
That was the most sleep I have gotten at any of our pig roasts.
Gary and Gary, great job cutting up the pork. You were able to keep up with
the line and also give us plenty of nice 'scraps'.
Again, I thank you all for donating your time.
Together we do make a difference.
John Kinzinger
Proud Vietnam Veteran
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Report from Gary Lillie My thanks go out to Mike and his brother-in-law John, too. They were terrific
in giving us chunks of pork to cut up that were nearly clean of fat and totally clean of the skin. That was huge. I have no
idea how we got the job done in the years before they jumped in to do what they did. I only know that these days, without
them, we could not have kept up. Even one with the same first name and who was also a Seabee--so we never know who it is when
someone calls out, "Gary - you, Seabee."
Gary Bourdeau
is a great teammate, doing the final cutting up of the meat to put it in the serving pans; just as Phil Hecker was, before
his health prevented him from doing it. Sometimes Gary and I would cut in silence, just getting the job done; other times
we joked around. Regardless, it is always a pleasure to have a brother by your side.
When doing the job of cutting the meat, you barely have time to look up and see people coming in--so it often
catches me by surprise to take a quick break, walk into the building, and see all of the people there. Where did they come
from? But, as I told Gary, one of the perks of the cutting job is we get all of the compliments.
It was hilarious; people kept coming up to us and telling us how great the pork was. Of course we always thanked
them and told them that we were only cutting it up. It was a big crew that was up all night cooking the pigs. They pretty
much ignored that and still thanked us again. Knowing that people enjoyed the meal makes up for a back that feels like a hot
poker at times, because it hurts so much from the chore of standing in that one spot for hours and looking down at the meat
in front of you.
I'm glad John sent this email, because I
was just wondering how to get the email addresses of those who were working. I had to leave in a hurry that day because I
was in such pain; so I left without all of my knives. I am missing my boning knife. It has a black handle and the Ducks
Unlimited logo on the blade. Did anyone pick it up? I thought it would be at the VVA meeting on Thursday, but I didn't
make it, because I was recovering from what may have been the flu bug.
Gary
--
Gary Lillie
Seabee MCB3
Chu Lai RVN '66
www.veteransradio.net
www.svnlillie.com
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