FALL FESTIVAL 2017
Page 13
Sensible solution
Recycling included at Rotary Club Chicken Barbeque this year
Things haven't changed toomuch at
the annual Rotary Club Chicken
Barbeque during the past 61 years.
Until this year, that is.
Richard Eisimiger, chairman of the
Rotary Chicken Barbeque this year
has introduced some innovations at
the traditional event. The dinners will
still contain a half chicken, seasoned
with the secret spices developed by
the club members decades ago, corn
on the cob raised in a nearby farm,
chips, a roll, a cookie and a bottle of
water. The menu items that bring
10,000 people back to the once-a-year
barbeque on Chicken Sunday haven't
changed, but Eisimiger and his seven-
member committee, including past
chairman and advisor Jeff Stella, are
determined to make improvements in
the efficiency andquality of themeals.
This year, the committee has
assigned volunteers to quality control
of the meals. Their task, under the
direction of the committee members,
is to ensure that the ears of corn are
perfect, the chicken cooked to the
exact temperature necessary and that
the meals contain everything they
should, andnothing else.
“We had some of the teen volun-
teers who thought it was entertaining
to throw three cookies in a dinner or
add an extra corn. We want the meals
to be consistent and be exactly what
people have come to expect,”
Eisimiger said. “So, the quality control
people are really important this year.”
The other change in procedure is
the planned recycling of all the waste
Richard Eisimiger
See
Barbeque,
page 14
