{"id":54968,"date":"2022-11-30T14:37:54","date_gmt":"2022-11-30T18:37:54","guid":{"rendered":"https:\/\/www.mofga.org\/meet-mofga-volunteer-cheri-volta-copy\/"},"modified":"2022-11-30T14:42:15","modified_gmt":"2022-11-30T18:42:15","slug":"meet-mofga-volunteer-devon-salisbury","status":"publish","type":"page","link":"https:\/\/www.mofga.org\/meet-mofga-volunteer-devon-salisbury\/","title":{"rendered":"Meet MOFGA Volunteer Devon Salisbury"},"content":{"rendered":"\t\t
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\"Four<\/figure>

Meet MOFGA Volunteer Devon Salisbury<\/h3>

Winter 2022-2023
\nBy Sam Schipani\n

\n\nPhoto credit: From left to right: Common Kitchen coordinators Devon Salisbury, Jeremy Pesko, Rosa Libby and Clara Kazarov. Photo courtesy of Salisbury\n

\nOver the course of the Common Ground Country Fair, the Common Kitchen prepares thousands of meals for the volunteers that make the three-day event possible. With several dozen volunteers all working to plan, prepare and serve the dishes, the kitchen needs to operate like a carefully-tuned orchestra \u2014 and, in many ways, Devon Salisbury is its maestro conductor.\n

\nAs one of the Common Kitchen coordinators, Salisbury makes sure each volunteer has a role in meal preparation where they feel useful and comfortable \u2014 whether they\u2019re a former chef or have never even used a chef\u2019s knife \u2014 and that the approximately 2,000 other volunteers throughout the Fair have tasty, healthy meals to keep them going through their shifts.\n

\n\u201cWe want to make sure everyone who volunteers in the kitchen has a great time,\u201d Salisbury says. \u201cEveryone pitches in and they do such a great job.\u201d \n

\nLike many of the Fair\u2019s volunteers, Salisbury worked in different capacities over the years, from ticketing to the Children\u2019s Area. When she first volunteered in the Common Kitchen in 2009, she knew it was where she belonged \u2014 but she also saw room for it to grow. \n

\nWith so many volunteer mouths to feed \u2014 and the Fair growing every year besides \u2014 Salisbury noticed that the fairgrounds\u2019 small indoor kitchen setup was crammed and its capabilities were maxed out. At the time, she was working as a caterer and thought about how they were able to build whole \u2014 and temporary \u2014 outdoor kitchen setups in order to serve their clients. What if, she thought, the same could be done at the Fair?\n

\nSalisbury worked with Bill Whitman, then the Fair\u2019s director, and volunteer Tim Johnson, who also ran the Maine Fiddle Camp kitchen, to double the footprint of the Common Kitchen, adding an outdoor kitchen with rented ranges, flat tops, ovens and \u2014 perhaps most important \u2014 prep space.\n

\n\u201cIt changed the ability of the kitchen to be able to produce more food and more variety because of our ability to have different equipment,\u201d says Salisbury.\n

\nLogistically, running the outdoor kitchen can be challenging. Salisbury arrives the day before the event begins, and starting Friday morning, the kitchen is open 24 hours a day until the Fair is over on Sunday. The outdoor kitchen is at the whim of the weather, too. Salisbury has seen temperatures range between 22 degrees and 98 degrees under the tent depending on the year, but, she says, the volunteers are resilient and committed to making everything go off without a hitch.\n

\nThe menu at the Common Kitchen is different every year, too. All of the food is donated, so the volunteer chefs never know quite what they\u2019re going to get. \n

\n\u201cThere are years that we have tons of meat and there are years where we\u2019re begging for scraps of meat to make soup with,\u201d Salisbury says. \u201cIn 2018 or 2019, these guys came in and brought us 1,600 pounds of beets. I think my hands were red for two weeks after the fair from handling so many beets.\u201d\n

\nSalisbury says the most innovative dish that they ever made was a meal, lovingly dubbed \u201croadkill vindaloo,\u201d made from a deer that a fairgoer had hit outside the fairgrounds. They cleaned and broke down the animal via headlamp during the night (all within food safety guidelines, of course).\n

\n\u201cIf somebody brings it to us we will cook it,\u201d Salisbury laughs.\n

\nShe hopes that someday another ambitious young volunteer will come in to take the helm from her with a new innovation to make the Common Kitchen even better.\n

\n\u201cI brought my idea and saw it through,\u201d Salisbury says. \u201cThe Common Kitchen is going to continue to grow and evolve as MOFGA does and eventually there will be some other person that you\u2019re interviewing about what they\u2019re doing for the Common Kitchen. That\u2019s my hope.\u201d\n\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Meet MOFGA Volunteer Devon Salisbury Winter 2022-2023 By Sam Schipani Photo credit: From left to right: Common Kitchen coordinators Devon Salisbury, Jeremy Pesko, Rosa Libby and Clara Kazarov. Photo courtesy of Salisbury Over the course of the Common Ground Country Fair, the Common Kitchen prepares thousands of meals for the volunteers that make the three-day 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