From the doors of St. Peter’s Episcopal Church Monday, local young volunteers carried boxes of traditional Thanksgiving fare to the vehicles of thankful citizens.

The Turkey Project, comprised of donations and volunteers, resulted in the distribution of 3,000 pounds of frozen birds, hundreds of pies, canned goods and fresh bread to applicants in need.

Dr. Liz Gron, "head turkey" and professor of chemistry at Hendrix College, led the community project with the help of the Boys and Girls Club of Faulkner County, students of Conway High Schools-East and West, and individuals.

"We provide the fixings for a turkey dinner, uncooked. This is so that people can eat in their own homes on Thanksgiving. It’s meant for people in food need. As you know, there are a lot of people who are working that cannot afford the fancier fixings like a Thanksgiving meal," Gron said. "It’s a community project to feed the community."

St. Peter’s Episcopal Church provided the physical address for the distribution, and Hendrix College and the University of Central Arkansas provided food and assistance.

"We’ve got a little army here with about 60 high school kids. We also got food from the schools, First Presbyterian Church, First Methodist Church and St. Peter’s congregation."

Gron said that when the day’s activities were through, enough food would be given to feed 2,000 people. 

"That’s 270 boxes and close to 3,000 pounds of frozen bird," Gron said. 

According to Gron, Price Cutter of Conway assisted in frozen turkey and bread donations.

Riviana Foods supplied volunteers with one ton of rice, and teams were formed to portion and bag the rice into two pound bags to be distributed to local food banks.

"We did a bit of target advertising, and checked with food pantries to try to find people who are really in need. But there’s no needs test. We hope for honesty when they say they need this resource. This was meant to feed people in their own homes, with their own families on Thanksgiving," Gron said. 

(Staff writer Courtney Spradlin can be reached by e-mail at or by phone at 505-1236. To comment on this and other stories in the Log Cabin, log on to Send us your news at