Energizers

T 3 The annual Black-eyed Pea Luncheon hosted by the Gadsden Energizers is one of the most anticipated events of the year in the Gadsden area. The event, which features a lunch consisting of black-eyed peas, mashed potatoes, onions, cornbread and coleslaw, began when a former Energizers president decided to sell lunches to raise money for area charities. Alva Johnson heads up the annual project. A lot of ingredients go into making a Black- eyed pea luncheon – much more than you may imagine. Johnson worked in Alabama Power Accounting in Attalla and later Gadsden, when a job opened closer to home. She "adopted" the luncheon in 2000 when it was organized. The event Nov. 3 at the Gadsden Steam Plant Pavilion was a huge hit: More than 400 people showed up. "It just grows every year," Johnson said. "Many people hear about it through word of mouth and they were standing in line before 11 o'clock this year." To prepare, Johnson bought 80 pounds of peas, 116 pounds of potatoes and 25 pounds of onions. The peas are seasoned with ham hocks. Johnson buys them as soon as the stores start putting them out and keeps them at her house until it's time for the cooking to begin. Johnson buys two bags of lemons and her niece brings a big jar of parsley. Energizers prepare and bring the desserts that patrons so highly anticipate. Norris Farm in Hokes Bluff donates tomatoes. "I believe this year's tomatoes were better than the summer tomatoes," Johnson said. The amount of ingredients has grown with the event: In 2005, she needed 30 pounds of peas, and two years later, she bought 50 pounds of peas. Energizer Tom McKenzie donates onions and potatoes. Johnson supplements those items as needed. Johnson and her nieces, twins Alva Barksdale and Ava Garmon, live in Montgomery and travel to Gadsden to help their aunt with her major project. About 30 Energizers show up before 6 a.m. to help on the day of the luncheon. Johnson starts preparing in September and works through October. Watching ads in the local paper, she "tries to get by as cheap as I can." A vibrant 89 years old, she said, "This gives me something to look forward to." Gadsden Energizers President Buford Lee coordinates the distribution, advertising and transporting the food to folks who want their meal delivered. He assigns jobs so everyone is busy the day of the luncheon. "We made over 100 deliveries this year," Lee said. "We worked our fannies off. But this is a combination/team effort. No one person could possibly do this type thing on their own." Lee said the annual luncheon's notoriety has spread like wildfire. "I've worked on the black-eyed pea luncheon since it started," McKenzie said. "It's a great opportunity for us to socialize together and to meet other company people and to raise funds for charities. Our membership, with its many contacts, helps us to decide the charities that benefit from our work. It's a good thing." This year's recipient was Manna, an organization that originates from Riverview Hospital, which delivers food to homebound people. By Mike Oakley Black-eyed Pea's appearance is a hit Ingredients for a black eyed pea luncheon –––––––––––––––––––––––––– 80 pounds ..........black-eyed peas, seasoned with ham hocks 116 pounds .........potatoes 84 ........................eggs 5 pounds ............margarine 9 gallons. ...........buttermilk 2.6 gallons .........2-percent milk 45 pounds ..........cornmeal 10 pounds...........flour 2 boxes ...............salt 7 cans .................PAM nonstick spray 6 bottles.............oil 100 pounds ........tomatoes 1 can ...................coffee 2 bags .................lemons 7 boxes ...............tea 1 box ...................Sweet'N Low® Gadsden Energizers worked long hours to serve customers. "Head cook" Alva Johnson (second from left) and her crew are expert chefs. Photos by Mike Oakley Gadsden Energizers President Buford Lee was busy with food orders at the Nov. 3 Black-eyed Pea Luncheon.

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