With the harvest of local farmers and plays of local playwrights, this annual community feast brings together 100 artists, farmers, food activists, and friends to break bread and perform short plays written for the occasion. Free Range Thanksgiving is a celebration of what we all make – together.
Tables and Plays
Over a 4-course meal prepared by Chef Eric Hunter, with food grown by local farmers, each table of people rehearses and performs one of the short plays commissioned for the occasion. There are 10 tables in all – with a director at each one to help orchestrate the creative shenanigans. This year’s plays were:
MR. UNIVERSE
Written by Heidi Shreck
Directed by Kip Fagan
POST RACIAL
Written by Tracey Scott Wilson
Directed by David Dower
A PLAY ABOUT THE PAST TENSE
Written by Jorge Cortiñas
Directed by May Adrales
BAR BY THE F
Written by Sheila Callghan
Directed by Lear deBessonet
THEATER OF TOMORROW
Written by Jordan Harrison
Directed by Ken Rus Schmoll
PILGRIMS (a true story)
Written by Lynn Nottage
Directed by Brian Mertes
ROCKY ROAD
Written by Sung Rno
Directed by Sarah Benson
UNTITLED
Written by Kate Moira Ryan
Directed by Melissa Kievman
A TURKEY IN THREE ACTS
Written by David Greenspan
Directed by Melanie Joseph
NO THANKS / THANKS
Written by Robert Lyons
Directed by Kim Weild
The Menu
Food Grown and Harvested by:
Maggie & Matt Kurek: Golden Earthworm Organic Farm in Jamesport, NY &
John & Alex McDowell: Camphill Farm, Pamona NY
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Prepared by: Chef Eric Hunter
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First Course
Mixed “Farm Fresh” Lettuces,
Julienne of N.Y. State Apple, Candied Pecans, Brioche Croutons,
Apple Cider-Rosemary Vinaigrette
Second Course
White Yam & Chestnut Bisque
Performances
Third Course
Stewed Black Eyed Peas with Jerusalem Artichoke &
Spicy Citrus Quinoa Pilaf &
Sesame-rubbed Collard Greens with Chayote Squash
Performances
Dessert
Pumpkin Bread with Maple Glazed Dried Fruit Compote
