On Nov. 13, the Kenyon community congregated in Peirce Hall to share a Thanksgiving feast. Peircegiving is a Kenyon tradition that dates back to the early 2000s, where students and staff gather in Peirce for a Thanksgiving buffet set up in the Great Hall (Old Side). Though Peircegiving is often characterized by the food plated and the memories created, it might be better described in numbers: 800 pounds of sliced turkey, 600 pounds of mashed potatoes, 400 pounds of stuffing, 50 gallons of turkey gravy, 2,400 dinner rolls, 100 fruit pies, 75 pumpkin pies, 400 pieces of cake and 50 dozen cookies.
That, according to Ryan Summers, resident director of AVI Fresh at Kenyon, is what it takes to put on a Peircegiving meal. This year’s spread featured turkey, stuffing, salad and a variety of desserts, among other Thanksgiving staples.
“Planning [for Peircegiving] starts about a month in advance,” Summers said in an email to the Collegian. “We begin by finalizing the menu, ordering ingredients and scheduling staff. The kitchen team starts prepping ingredients a few days before the event — roasting turkeys, baking pies and making sides from scratch. The day before Peircegiving is one of the busiest and most exciting days of the year in the kitchen.”
Many students find the day just as exciting. Early on the morning of Peircegiving, several students were scattered across the dining hall, intent on holding down tables for the meal later. According to Lily Manning ’29, who was camped out in the Leach Private Dining Room with the Kenyon College Rugby Club (KCRC), some of her teammates had gotten to Peirce around 6 a.m. to try and claim a space in the dining hall. “I didn’t realize how big it was,” Manning said. “I’m a first year, so this is just really exciting to see how excited everyone gets about it, and it’s just really fun. I was looking forward to it all day. I didn’t realize how much of a dinner it was.”
Eating together in Leach is one Peircegiving tradition that KCRC shares. Another, according to Abby Maroney ’27, is recreating Leonardo da Vinci’s The Last Supper in a photo. “We just all pile up and take a picture where we’re all doing Renaissance faces,” Maroney said. “It’s a really good way to archive who’s in the group … each fall. And you can look back on past falls … when people graduated; who you miss.”
Maroney and KCRC were not the only early birds. Evie Holzhall ’27 arrived at Peirce around 8:45 a.m. to get breakfast and reserve a table. For Holzhall, however, the anticipation is just one part of the picture. “The stakeout’s definitely fun, but I think definitely just everyone eating together, kinda like, shoved in at the table [is my favorite part of the experience],” she said. “We always do a round of ‘what’s everyone thankful for.’”
According to Summers, the tradition of claiming tables and the enthusiasm it represents is a source of pride for the AVI staff. “It’s honestly one of the best parts!” he said. “Seeing that level of excitement and tradition around Peircegiving means the world to our team. We take pride in creating something students look forward to so much.”
Pride abounds on Peircegiving; Summers’ favorite part about preparing for Peircegiving is “watching the staff come together and take pride in every detail,” he said. “It’s a big job, but the smiles and appreciation from students make every bit of effort worth it.”
Evidently, Peircegiving brings people together — staff, students and even alumni. According to Vice President for Student Affairs Celestino Limas, when he speaks with alumni, they often refer to Peircegiving as one of the best times of the year. To Limas, the meal is particularly meaningful because of the chance for campus connection it creates. “I especially think since we have so many students … from the coast, internationally, from away, this is your last chance to kind of have a home away from home gathering with people here on campus,” he said.
For Summers, what truly makes Peircegiving special is the atmosphere. The energy in Peirce is unlike any other day of the year, and everyone comes together to share good food, laughter and a sense of belonging, he said.
“It’s one of those rare times when the entire campus gathers under one roof,” Summers said. “Faculty, staff and students all share the same tables, enjoy the same meal and celebrate together — it really embodies the Kenyon spirit.”