The Coon Rapids American Legion is on a quest to raze its roof at the post home on Crooked Lake Boulevard.
A raise the roof summer bash pig roast took place at the Legion Saturday, both inside and outside, as part of its efforts to collect enough money to put a new roof on its post home on Crooked Lake Boulevard.
The current roof is over 20 years old and is leaking, according to Jamie Nordling, Coon Rapids American Legion Club manager.
“We have patched it the best we can, but the leaks are getting worse and more frequent,” Nordling said.
Nordling puts the cost of replacing and repairing the roof at over $80,000, he said.
That’s based on an estimate the Legion was given two years ago when it first started looking into a roof replacement project, Nordling said.
The goal is to have the project done in a year or two, he said.
To date the Legion has raised $13,000 toward replacing the roof, Nordling said.
“We hope to raise enough money that we can take out a loan to pay for the rest of the cost,” he said.
The pig roast event was one of several fund-raisers the Legion has had specifically for the roof project, he said.
In addition, the Coon Rapids American Legion Auxiliary has been selling a “Best of Country Cookies” recipe book since February, a project that runs through December.
The book contains more than 250 of the best cookie recipes chosen from a national contest, which attracted more than 34,000 recipes from across the country.
Each book sells for $10 with the Legion Auxiliary’s profits $5 from each sale. Contact Karen Kies at 763-795-0292 or Pat Schreifels at 763-754-6205 for more information.
In addition, the pig roast meal served at the Legion Saturday, there was an Auxiliary-sponsored bake sale inside the Legion hall and live music outside.
Coon Rapids resident Dale Arnes volunteered his time to the Legion to cook the pig.
The pig, which weighed over 100 pounds, came from a farm in St. Francis and Arnes started cooking it in the Legion parking lot at 6:30 a.m. Saturday.
The pig roast started at 1 p.m. so the pig was cooked for more than six hours.
Pig roasts are not new for Arnes. He has done thousands of them, he said.
“It was a hobby that has turned into a job,” Arnes said.
Arnes now does about 25 pig roasts a year, he said.
“I grew up cooking all through high school and college,” Arnes said.
Peter Bodley is at email@example.com