Lunch Time



Volunteer Judy Dill gets ready for a crowd of chili-eaters. The recipe was vegan and used primarily materials that were purchased in bulk with locally raised veggies to supplement. Buying local supports the local economy and minimizes transportation energy. photo by Kim Dill

Current Time:    7:43:42 pm | Tuesday, September 7 2010
Site Last Updated:    11:05:59 pm | Tuesday, December 29 2009