Feeding 100+

I have had a unique learning experience this fall through the Osher Lifelong Learning Institute. A Watertown friend who learned about the program from her Sioux Falls friend, shared the OLLI information with me. I researched some topics and decided it could be a great way to learn about our new community, meet some people, and continue learning.

I registered for 10 'classes' in September and October. Some of the classes are during the day, some in the evenings; some for an hour or two, some like Tuesdays, lasting 6 hours. Classes cover many topics like yoga, trips to community businesses, funeral planning, photography, National Parks, health topics, art...you get the idea. I have attended 5 of the 10 and have been so pleased, learning something from each one and excited about the last 5.

On Tuesday I was one of 15 who visited a Hutterite Colony. What a learning experience! I am going to share that experience in 3 parts. I was given permission to take photos, using my phone.

Our tour started at the school, where we visited with the two English teachers, one K-3 and the other grades 4-8, saw their classrooms and students using chrome books for learning. We saw the classroom where older students can take high school classes in their 'free' time, usually in the evenings. When the students were dismissed for lunch, we followed to the Main Building for a tour followed by a meal.

The following photos are from our tour of the food preparation areas used/needed to feed a community of 100+ people. These photos, unless otherwise stated, are all from the lower level (basement) of the Main Building.

jars of canned tomatoes

also some salsa, salsa with jalapeños

and jars of cauliflower were on the stainless tables

2 LARGE boiling bath cookers

a vegetable washer

(and I think she said it peeled the tomatoes for canning)

the French fry press, attached to the wall...

...next to the vegetable washer

(carrot pieces at the drainage spout)

the chicken feather plucking machine

(they raise enough chickens for their use and 

a few others for sale)

the meat grinder/sausage maker

I have a hand meat grinder on a much smaller scale

parsley drying in the drying room

one of 3 storage rooms

bags of sugar in the forefront

some of their garden produce canned

and in storage in a second 'pantry'

and a third storage room

there were also large walk-in coolers, on both levels

Tuesdays are bread baking days. Sweet treats are made on Thursdays. Our guide would have been making and baking bread if not for our tour. Enough product is baked to last a week, until the next baking day.

loaves ready for the oven

the oven

4 or 5 shelves rotating in the oven

5 or 6 loaves on a shelf

baked white bread

rising bread unit

On the main level:

and upstairs, a table displaying the mornings baked loaves, white and multigrain

sacks of flour stacked in the back corner

dough mixer

All the bread dough had been mixed in the morning as the women (all of them) were on fall cleaning duty that afternoon. 

fresh, warm bread with our meal

salad and fresh vegetables

pickles and pickled watermelon

fresh green beans and carrots for a cooked veggie

homemade chicken noodle soup

baked potatoes and 8 oz. turkey cutlets 

The soup, beans, turkey and potatoes were served family style at our tables. We had a choice of water, milk, tomato juice, or a spinach/tomato concoction as our beverage choices. We served ourselves at the salad, pickles, and veggie bar.

The men sat on one side of the room at tables for eight. They sat in groups of two and did not talk to each other while eating. The women sat at tables of eight on the other side of the room and chatted with each other during the meal time. The meal was over when there was a prayer from the men's side of the room. The men got up, clearing their places, scraping their plates, and left the Main Building. Our next tour did not start until after 12:30 when the men had returned to their work station/assignment.

pumpkin pie for dessert

homemade and delicious

The children were served earlier. The dining area was cleared and cleaned for the adults. Maybe 12-15 men ate lunch, and maybe 20-25 women. I do not know if everyone got to enjoy pumpkin pie, or only the two tables of guests. Now that I think about it, I do not believe fresh baked bread was offered to the residents, only the two tables of guests and each table had their own loaf! I do know there was a rack of pie shells waiting on a rolling tray as we left the main floor, riding in an elevator (all 16 of us in the elevator) back to the lower level after our delicious meal. I also saw at least a dozen packages of bacon thawing on another rolling rack. Tomorrow's breakfast?

This colony has one head cook, but all the women help during their assignment lasting a week or two. Whomever is cooking decides what will be on the menu; they do not have a rotating menu like we had in school.

More of our tour in the next post...