February 3, 2020
Rippey Lions serve roast beef sundaes – Preparations for the Rippey Lions roast beef sundaes for the Bike to Rippey (BRR) begin with reviewing work in the previous year and planning for ingredients and responsibilities. Dale Hanaman coordinates for the Lions with a good support team. This year the Lions prepared 80# of mashed potatoes and 50# of roast beef cooked by Mark and Cindy Devilbiss along with gravy and cherry tomatoes to top them off. The day starts around 6 am.on the day of the ride cooking potatoes. This year more than 300 riders and others enjoyed the sundaes, chili and a great selection of bars organized by Maralynn Rinker.
Lions Club members served as greeters, cashier, servers and any other jobs needed. One rider commented that this was his 20th roast beef sundae and he enjoyed them all. More than two roasters of chili were served and early in the afternoon the Lions were sold out with a few bars remaining. It was a rewarding day with a great crew of Lions Club helpers and appreciation for riders and community folks who came to share in the food. ~submitted by Nancy Hanaman reporting for the Lions Club
The same was said for the church. Mary Ann Hick said it was a very successful day. This group also has a good team in place to make it work every year. There was very little food left, so that’s always a good sign.
Jean Borgeson’s nephew, Chris Bice from Ankeny, rode the ride for the first time. He and a longtime friend started at 7am, with the GRR to BRR ride, which was a ride from Grimes, through Granger, Woodward, Bouton, to Perry. They rode the BRR ride and took the time to greet my friends who were working the sites at the church and community center. My friends shared with me that he was a “nice young man.” Of course we, his family, already knew that, but appreciated hearing, anyway. Now on to more planning for the 150th for most of these folks!
