news, photo day
David Graber, left, and Dean Schrag trim chunks of pork for grinding inside the Freeman Academy maintenance building Friday morning. The two rural Freeman men were among a volunteer workforce gathered together to make Schmeckfest sausage — a two-day effort that began on Thursday. This year, 9,000 lbs. will be made of which between 500 and 600 lbs. will be served at the meal. The rest will be sold in bulk over the course of three days.
March 17, 2023
David Graber, left, and Dean Schrag trim chunks of pork for grinding inside the Freeman Academy maintenance building Friday morning. The two rural Freeman men were among a volunteer workforce gathered together to make Schmeckfest sausage — a two-day effort that began on Thursday. This year, 9,000 lb...