On Sunday, the Eat Boutique team and a collection of extended family members baked pies for Community Servings’ annual Pie in the Sky fundraiser. Community Servings is one of my favorite food-based non-profits — they deliver more than 500,000 meals to critically-ill, home bound folks across Boston each year. The fundraiser works a little like this: chefs and bakers donate pies, you buy pies for Thanksgiving (they’re all sold out now!), and all that money funds those meals that are delivered weekly.
It’s an easy fundraiser to love because, well, pie! And any fundraiser that involves getting up at 5AM to bake pies with people I love is my kind of fundraiser. I’m so focused on opening a permanent Eat Boutique space that sometimes the joys and sorrows of the holidays get lost on me — I just push push push on through. This year, during a time when this world seems cloudy and confusing, I wanted to do something to remember that there are people out there who need our love and support — and that is more important than everything, than anything, really.
Our pie baking day couldn’t have happened without the donation of time from the folks who baked and the ingredient donations from some of my favorite food brands. Thanks and virtual hugs to King Arthur Flour; Privateer Rum (have you tried their sugars? oh my goodness); and Allandale Farm. And in particular, I want to call out all the various folks who gave two hours or two days to make it all happen like: Kate; Jennifer; Norma; Annette from Allandale Farm; Christina; Marilyn and Tom who hand-delivered all the pumpkins; and, Brad and Chris from CommonWealth Kitchen. Also big hugs to the second shift; by the time they showed up, pie baking was virtually done. You showed though and we love you: Mary, Allegra, Michael, and John.
Here are some snapshots from baking day. Happy Thanksgiving to you! xox
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