Farmington Sons of the American Legion, VFW Men's Auxiliary team up to keep breakfasts going
It will take more than the loss of a building to stop the omelet breakfasts that have become tradition this time of year in Farmington.
The Farmington Sons of the American Legion has held the fundraising breakfasts for years, but when the Legion club lost its building on Highway 3 in 2012, it also lost control of the kitchen it had used. The club continued to hold the breakfasts at its former building — which became first Tailgaters and then Carbone’s — but renting the space had become too expensive.
That’s where the VFW men’s auxiliary came in. When auxiliary president Marc Williams heard the SAL was losing the location for its fundraiser, he offered a hand. The Legion and the VFW both work for veterans. He figured they might as well do it together.
That partnership will kick off Sunday with the first of four monthly veterans’ omelet breakfasts.
“Individual fundraising is hard to do for both groups,” Williams said. “The men’s auxiliary has done small luncheons for NASCAR and Vikings games, but by the time you put all your effort into getting the luncheon going and investing in product, you don’t get much as far as money to give out.”
The SAL’s omelet breakfasts have always turned a profit. Now the groups will split that money.
“I just think it’s one way to bring both organizations back to help the veterans,” Williams said.
Williams also hopes the breakfasts will help with membership. Those numbers are dropping off for both the VFW and the American Legion as older veterans die or drop out and fewer and fewer new members take their place.
The VFW doesn’t have a kitchen of its own, so there have been some modifications made to accommodate the SAL’s omelet stations.
The breakfasts will take place from 8 a.m. to noon on the second Sunday of the month. The last will take place on Mother’s Day.
Williams, who has been a member of SAL and worked the omelet breakfasts himself years ago, is looking forward to getting back behind a frying pan.
“I think it will be fun to be back to see the people that used to come to it,” he said.