The Turkey Trot is tomorrow!

crazy turkey

Where will you be on Thanksgiving morning? We hope to see you at the Turkey Trot to benefit Food For The Hungry of Knox County! WNZR’s Marcy Rinehart, Samantha Scoles from the Mount Vernon News and Marty Trese of Knox Pages had a chance to chat with Scott Burgess from We Run MV about this fun event!

Click HERE to hear their fun conversation.



Knox County Elementary Schools collect for Food For The Hungry!


All elementary schools around the county collected donations for Food For The Hungry last week. On Monday, 11/20, the collections were gathered into a storage building at Blubaugh Body & Frame. WNZR’s Marcy Rinehart talked with representatives from two local sororities about their involvement in this collection.

Psi Iota Xi coordinated the collection in the Mount Vernon elementary schools, at St. Vincent DePaul and at the Mount Vernon middle school.

Delta Kappa Gamma coordinated the collection in the greater Knox County area, covering elementary schools in Centerburg, Fredericktown, Danville and East Knox. They also coordinated efforts at the Knox Learning Center.

Click HERE to hear Marcy’s conversation with a very excited group as the food was gathered.


Kenyon College hosts Gala Dinner and Auction to benefit Food For The Hungry

FFTH Facebook banner

A special event is coming on Friday, December 1 to Kenyon College. The 7th annual Snowflake Gala Dinner Auction will be held in Gund Commons. The night includes a wonderful dinner featuring a buffet of locally sourced foods, a live fund-a-cause auction, plus live music and a special award. Jim and Maureen Buchwald are this year’s recipients of the William A. Stroud Award for Public Service. Chairpersons for the event are long-time Food For The Hungry supporters, Jan and Ken Reynolds.

WNZR’s Marcy Rinehart had a chance to talk with Kathy Brechler Lake, Assistant to the President of Kenyon College and Matt Starr of Kokosing River Productions. Click HERE to hear their conversation.

To register for the event, click HERE!



Meet the Team – MVNU Enactus

MVNU Enactus group picMVNU Enactus

For this week’s Meet the Team feature, we shine the spotlight on MVNU Enactus.

WNZR’s Hannah Radke talked with Rachel Knudsen about the group Enactus, how students can get involved, this semester’s service project and their upcoming competition.
Click HERE to hear their conversation.


The Morning Thing Fave 5 for this week!

MT hosts laughing

This week for The Morning Thing Fave 5, we share our favorite things that happened this week.

Daria Swisher

Eddie Dilts

Marcy Rinehart

Trevor Moore

and guest (co-host) Joe Rinehart


Thanksgiving Prep – are you ready for the big day?


Are you ready for Thanksgiving??!!! Don’t worry, we found some Thanksgiving Menus for beginners to experts. features a Game Plan for both the Easy Menu and the Advanced Menu. They are a GREAT resources for recipes and SO much more!

Check it out HERE!

Easy Menu
Keep it simple and classic
Advanced Menu
Add new twists to the traditional meal

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  • Store-bought rolls or bread

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Game Plan for Easy Menu

The trickiest part of preparing a holiday meal is the timing. The key is to make as many items ahead of time as you can, and reheat them on Thanksgiving Day.

1 to 2 Weeks Ahead:

  • Make a shopping list; beat the holiday rush.
  • Make and freeze Yummy Yam Casserole (omit topping).

2 Days Before Thanksgiving:

  • Place turkey in refrigerator to thaw (birds larger than 12 lbs. will require 3 days to thaw).
  • Make cranberry sauce.
  • Bake pecan bars. Cool completely; slice bars. Store tightly covered with plastic wrap in a cool, dry place.

1 Day Before:

  • Toast almonds for green beans in ungreased skillet over med. heat until golden and fragrant. Transfer to a bowl or lidded container. Cook bacon for green beans, if using; crumble and mix with toasted almonds and refrigerate.
  • Make mashed potatoes; store in the refrigerator.
  • Make stuffing; store in the refrigerator.
  • Prepare Pumpkin Cream Pie.
  • Set the dining room table. Include serving dishes for gravy, dinner rolls, butter, and green beans, plus serving utensils.

The Night Before:

  • Place Yam Casserole in the fridge to thaw.
  • Prepare Easy Turkey Gravy; store jar or container in fridge.

Thanksgiving Morning:

  • Remove an oven rack, if necessary. Preheat oven to 325 degrees F. Roast turkey as directed. Remove from oven and let stand for 30 minutes before carving.
  • Add pecan topping to yam casserole.

1 hour before dinner:

  • Increase oven temperature to 350 degrees F. Replace oven rack. Bake the mashed potatoes, the stuffing, and the yam casserole.

30 minutes before dinner:

  • Wrap dinner rolls in foil. Place in oven to heat.
  • Warm gravy in saucepan over medium-low heat.
  • Melt butter for green beans in a large skillet over medium heat.
  • Cook beans until tender. Stir in almonds and crumbled bacon and cook until heated through.

Last Minute Finishing Touches:

  • Transfer gravy, rolls and green beans into serving bowls.
  • Carve the turkey and arrange meat on a warmed platter.


Game Plan for Advanced Menu

1 to 2 Weeks Before:

  • Make a shopping list; beat the holiday rush.
  • Make dinner rolls; proof for twenty minutes, then freeze. When firm, transfer rolls to plastic freezer bag.
  • Make pastry for pecan pie (use recipe of your choice). Chill dough, then roll out and line a nine-inch pie shell. Freeze until firm. Wrap frozen dough and pan with plastic wrap and store in the freezer.

3 Days Before:

  • Thaw turkey in refrigerator.
  • Prepare and bake cheesecake crust; cool and wrap with plastic wrap. Store at room temperature in a cool, dry place.

2 Days Before:

  • Make chutney.
  • Cube bread for stuffing: use a mix of multigrain, rye, and country white bread for Old-Fashioned Stuffing, or make pumpkin bread for Ibby’s Pumpkin-Mushroom Stuffing.
  • Bake pie shell (see Perfect Pie Crusts for instructions on blind baking). Cool and wrap with plastic wrap. Store at room temperature in a cool, dry place.

1 Day Before:

  • Remove giblets and neck from turkey cavity.
  • Brine turkey.
  • Make stock out of turkey neck and giblets (do not use the liver for making stock, as it can make broth bitter), celery, onion, carrot, and aromatics.
  • Bake cheesecake.
  • Bake pecan pie.
  • Prep veggies for roasting.
  • Toast pine nuts and cook bacon for Brussels Sprouts; store in refrigerator.
  • Make stuffing.

The Night Before:

  • If you have room in the fridge, arrange frozen dinner rolls on sheet pan and thaw overnight in the refrigerator. (Otherwise, thaw at room temperature on Thanksgiving morning.)
  • Set the dining room table. Include serving dishes for gravy, dinner rolls, butter, and side dishes, plus serving utensils.

Thanksgiving Morning:

  • Brush dinner rolls with egg wash.
  • Preheat oven to 350 degrees F. Bake rolls and stuffing.
  • Light coals; prep grill.
  • Increase oven temperature to 425 degrees F and roast vegetables.
  • Grill turkey.

1 hour before dinner:

  • Make mashed potatoes. Cover bowl with plastic wrap and rest bowl over pan of simmering water to keep warm.

30 minutes before dinner:

  • Collect drippings from roasting pan under turkey. Make gravy.
  • Prepare Brussels sprouts.
  • Keep stuffing and roasted vegetables warm in a 300 degree F oven.
  • Wrap rolls in foil and warm in oven, if desired.

Additional Articles

Related Videos

All recipes, pictures and tips are from

Elementary students are collecting donations this week for Food For The Hungry


The annual Knox County Food For The Hungry drive is underway. Two local sororities are coordinating collections with elementary schools around the county.
Delta Kappa Gamma is coordinating collections in elementary schools throughout Greater Knox County and with the Knox Learning Center. Psi Iota Xi is coordinating collections with the Mount Vernon elementary and middle schools.

WNZR’s Marcy Rinehart talked with Linda Owens about Delta Kappa Gamma’s commitment and involvement in the campaign. Click HERE to hear their conversation.

Marcy also talked with Cindi Dolittle of Psi Iota Xi about their long-time commitment to Food For The Hungry. Click HERE to hear their conversation.

Want to know more about the 2017 Food For The Hungry Drive? Go to

The Elementary collection wraps us this Friday 11/17/17.

Food For The Hungry – Working Together to CARE for our Neighbors!