Students at Waterford High School serve attendees to the 43rd annual hog roast hosted at Waterford High School, Tuesday afternoon. (Photo by Gwen Sour)

WATERFORD — The smell of smoked pork and home-cooked sides filled the Waterford High School Ed Barnett Vocational Agricultural Building on Tuesday as the Waterford FFA hosted its 43rd annual hog roast, serving close to a thousand community members during the lunchtime event.

The long-running tradition brought together students, staff and residents for a free meal that organizers say is rooted in giving back.

“We have a community service event; we just call it the hog roast,” said Matt Hartline, agriculture teacher and FFA adviser. “We cook about 50 pork butts or pork shoulders, and we smoke those. We make baked beans, sauerkraut, mashed potatoes – just the works – and we allow the community to come in, and we give them a free meal.”

Hartline said the event has grown significantly over the years. What once served around 400 people now typically feeds between 600 and 800.

“It’s kind of a payback to the community, a pay-it-forward event,” he said.

From left, Ali Price, Owen Stauch and Mackensie Martin prepare to-go boxes during the Waterford FFA’s 43rd annual hog roast on Tuesday. (Photo by Gwen Sour)

While donations are accepted, Hartline emphasized that no one is required to contribute in order to participate.

Beyond the meal itself, organizers say the hog roast serves as a hands-on learning experience for students involved in the National FFA Organization chapter.

“It allows kids to understand what community really means, and giving back and having that attitude of gratitude,” Hartline said. “That’s probably the most important piece.”

Preparation for the event begins months in advance, with students taking on planning and operational roles. Hartline said about 30 students are typically needed to run the event,though participation was higher this year.

“We start getting ready for this in January,” he said. “The kids all have jobs, and they really take ownership of it.”

For FFA President Katelynn Valandingham, the event reflects both appreciation for the community’s support and the organization’s broader mission.

“As a small school, we wouldn’t have an FFA chapter without our community coming to support us,” she said. “This is completely donation-based, and it really helps us continue to send our teams to competitions and support local events.”

A five-year FFA member, Valandingham said the hog roast has become a meaningful part of her experience, both personally and professionally.

“I really enjoy giving back to my community,” she said. “FFA has been such an inspiring thing for me, and I plan to continue my education in agriculture.”

Valadingham also highlighted the chapter’s recent competitive success, including multiple teams advancing to national competitions and consistent top-five finishes at the state level in parliamentary procedure.

As plates were filled and conversations carried across the building, Hartline said the event helps act as a connection between the school and the community.

“It really brings the community together,” he said.