Stanford Grange celebrates St. Patrick’s Day with traditional Irish dinner
Clockwise, from bottom left, Grangers Julian Couse, Dinner Chairman Therese Fallon, Ben Van Kleeck and Jan Brooks helped get the very tempting homemade Chocolate Stout Cake frosted and the homemade Irish Soda Bread cut.
Photo by Ryan Orton

Stanford Grange celebrates St. Patrick’s Day with traditional Irish dinner

STANFORDVILLE — The Stanford Grange’s Annual Corned Beef Dinner on Friday, March 13, was swamped with diners seeing green. 

According to Grange Secretary Ryan J. Orton, “We had some time where I could step away and take some pictures,” but barely. Orton said the Grange “served over 100 dinners.” Not bad for a St. Patrick’s Day dinner during a pandemic. Social distancing, mask wearing and other health guidelines were observed during the event to keep everyone safe.

Throughout the year-long COVID-19 health crisis, the Stanford Grange has done its best to continue offering its programs, activities and events to the community, albeit in an amended version to accommodate the new normal of the coronavirus pandemic.

The March 13th meal consisted of the traditional corned beef and cabbage, plus all of the tempting sides that have kept the hungry supporters of the Grange #808 coming back for more year after year.

— Whitney Joseph

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