Nearly 300 pounds of pasta were boiled, and more than 1,000 meals were served Nov. 7 at St. Johns Presbyterian Church during Boy Scouts of America Troop 2’s annual spaghetti dinner fundraiser, a tradition dating back more than 50 years – with proceeds funding summer camp in the North Carolina mountains, weekend camping trips and service projects.
“What makes it a success is the hard work and support of all the scouts, leaders, and parents,” said Scoutmaster Alan Wilson.
A $10 ticket to the event included a hearty meal of spaghetti, meat or veggie sauce, grated parmesan, freshly made salad, garlic bread, desserts and a drink.
Troop committee member Sean Davis has made the veggie sauce from scratch for the last eight years, which involves an hour of chopping, two hours of sauteing and five hours of double-boiling.
“It’s a labor of love that we look forward to every year,” said Davis.
The exact origins of the spaghetti dinner are unknown; Assistant Scoutmaster Chip Wickenden said he has found records of the fundraiser dating back to 1972 but believes the event dates to the 1960s.
