Lake Trail Middle School held its Christmas dinner Dec. 21.

Lake Trail Middle School held its Christmas dinner Dec. 21.

Christmas dinner feeds students, community

Lake Trail Middle School held its annual Christmas dinner for the entire learning community on Dec. 21.

Students, staff, volunteers and invited guests enjoyed a traditional turkey dinner, prepared by staff and students with food provided by Thrifty Foods.

“It truly is a community event,” said teacher-leader Geoff Williams. “We are very fortunate to have such a supportive community that truly cares about our kids.”

Thirteen turkeys, 160 pounds of potatoes and 40 large bags of vegetables were prepared and appreciatively devoured, along with 350 freshly baked buns from Hot Chocolates.

Staff and students had been working for weeks preparing treats and entertainment for the two-hour celebration, which is designed to give all students a positive experience with their school community before heading off on their holidays.

“For many of our students this is a very difficult time of year, so our community comes together to provide a special, positive experience for all,” school principal Gerald Fussell said. “And throughout the lead-up, our students also contribute to the celebration. Everyone is involved in some way, and when it all comes together it is a magical experience.”

Entertainment included student performances, real-time quizzes on the big-screen, and various videos featuring staff and students. Jolly old St. Nick also made an appearance, giving out presents to many deserving girls and boys, and even a few deserving staff. In all, students had a fun, warm and wonderful experience due to the outpouring of support from their community.

“We would not be able to do this without the support of our whole staff, volunteers and community members,” said Williams. “Thank you all, very much.”

The students at Lake Trail head into the holidays knowing that they are loved and supported by their community.

Other sponsors included Starbucks, McDonalds, Comox Valley International Student Program, and Mark Joneson from Sunnydale Golf Course who cooked and carved four of the turkeys for the event.

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