Please begin taking advanced orders for the stew and putting them on the order sheet in the narthex. The cutoff date will be February 26. We can not make more than 350 quarts so get your orders in early. Also, we need Mason jars. Preparation of chicken & vegetables will begin March 2nd from 7:30 am to 9:30 am. Cooking of the stew will begin at 6 am with pickup hours from 10 am to 2 pm. Much help is needed in preparation and cooking.