South Carolina culinary professionals launched an ambitious campaign to deliver Thanksgiving meals to Hurricane Helene survivors across western North Carolina’s hardest-hit regions.
Nick Mead experienced firsthand the destruction while bringing food to mountain residents. “Discovering entire families in tents without basic needs sparked this mission,” said Mead, who operates a mobile kitchen service.
Chef Graham Calabria partnered with regional restaurants including Miller’s All Day and Lewis Barbeque to coordinate smoking 1,500 pounds of turkey. “These communities supported my family for generations. Now they need our help,” said Calabria, who grew up in the area.
The initiative expanded beyond holiday meals as organizers recognized broader requirements. “Winter supplies become crucial as temperatures drop,” said Danny Lee, who manages supply distribution in Little Switzerland.
Participating restaurants established proper food transport protocols. “Cold storage ensures safe delivery to isolated locations,” Calabria said, noting coordination with professional shipping services.
The group created littleswitzerlandrelief.org to streamline donation efforts. “People want to help but need direction,” Mead said. “This platform connects resources with specific needs.”
Restaurant owners encourage industry-wide participation. “Every contribution matters, from sides to supplies,” Calabria said. “Carolina hospitality means supporting neighbors through crisis.”
Relief workers emphasize long-term recovery needs. “Holiday meals provide immediate comfort, but rebuilding takes years,” Lee said.
