Wheeling with Mid-South Paralyzed Veterans of America

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Memphis in May

Memphis in May is a month-long celebration of festivities bringing an array of events ranging from music to a World Championship Barbecue Cooking Contest (WCBCC). Mid-South Paralyzed Veterans of America (PVA) has entered the latter competition for the past eight years; 2002 was no different.

Amid 254 teams of booths, tents, and areas of barbecue pork competitors, the Mid-South Chapter was situated in Area R-121, on the first isle, four booths away from the Riverfront and Development Corporation announcing, "City of Memphis, Willie W. Herenton, Mayor, Welcomes Argentina" celebrating the Country of Argentina as the theme for the event.

There were literally hundreds of people, perhaps thousands who had begun setting up their booths or tents in areas marked specifically for their team. The idea of a pork barbecue quickly came to mind after entering the gate and seeing signs depicting a favorite animal known as the pig. Here, at Memphis in May WCBCC competition, the pig appeared mostly in a bright shade of pink, but other colors were certainly not eliminated. On arrival, it was best to just sit still, take in the parade of people coming and going in slightly less than mass confusion. Enjoying from a distance the sights further down the sidewalk, and visiting with other members who attempted to explain the method behind the madness, while team members and volunteers finished the set-up in their space.

Touring just barely half of the outer edge led to sights nearly unbelievable, and amazing to realize the emphasis placed on the pig. There was also a great deal of support for the country of Argentina with many areas waving their country's flag, or announcing "Argentina" in bold lettering on the front of their displays.

A personal joy was to see so many areas proudly waving our American Flag, many with several strategically placed in a row, and reminders of the military prevalent with a booth that even sported a model of the "Memphis Belle". At the end of the first section, the wheels turned in-between another row of booths, edging slowly back to the Para-Porkers.

United States military flags representing the Coast Guard, Air Force, Army, Marines, and Navy, waved proudly next to the Mid-South PVA Chapter's flag, to the left of the flag of the United States of America. A white picket fence on each side of the door opening brought memories of an old "American Dream", with small American flags later placed in holes at every other point of a picket. On the right side of the booth, above the fence, the large square team sign promoted the barbecue with the head of a pig in the center of a circle, a ribbon with a bow tied around the neck of the pig, and the name of the team proudly displayed on the outside of the circle. Baskets of flowers and greenery sat on the ground next to the bottom of the fence, while white plastic outdoor chairs beckoned at people to come and rest in front of the booth.

Two large black steel barbecue grills sat in the rear of the booth, obviously hot, next to an opening at the right side of the tent. Able-bodied volunteers and people in wheel chairs scurried about for two days completing Mid-South's PVA Para-Porkers preparation for the WCBCC that expected to draw over 60,000 people. Associate members, volunteers, and members of the chapter, kept busy with set-up, food preparation, tables, and chair placement. Positioned near the entrance, on the right side of the tent, large white ice chests filled with beverages and bottles of water waited to quench the thirst of people. A quick observation stated the obvious truth: People with disabilities using wheel chairs often need assistance to conquer obstacles allowing them to participate in competitions and other events. Had it not been for people who were able-bodied volunteers, this could have been an event never to unfold.

It takes a lot of help, a lot of work, a lot of ingenuity to bring all of this together. To say a grill is needed, would be a mistake, understated in fact, because these are not just typical barbecue grills. The large grill shown on the left in the photo was donated to Mid-South PVA in 1990, and the smaller grill on the right, was made by an individual who also donated it for the Para-Porkers. Photographed in front of the two grills (left to right) is Keith Morris, Coordinator of the Para-Porkers 2002, Mike Wagner, an apprentice iron worker, Keith Morris' father, Wayne Morris, Chef and Chief Barbecue Man, Mike Scoggin, Recording Secretary of Iron Workers Local Union 167, and Edward Pino, Business Agent for the Iron Workers Local Union 167.

Wayne Morris re-built the smaller grill with new hinges, grates for charcoal and meat, and added tail lights to allow towing it with a vehicle. Now, he is deep in designing a new Barbecue Grill and Smoker that will be made by the Iron Workers Local Union 167. The new unit will replace both grills with a design that includes a length of 20-feet with fold-out sides and a canopy. It will also contain hot water tanks for cleaning cooking utensils, and will be built directly on a trailer.

Sure enough, a large red and white trailer, not one, but two, were parked several yards down the road sporting the traditional trademark of Coca-Cola. It was difficult to act normal, not freak out completely, when asking if it were true they were there representing their new product of Vanilla Coke. A sigh of relief when the magic word of "yes" was heard, and then, "Would you like a bottle?" Having grown up with this famous product, recalling days behind a soda fountain mixing different flavors to see what would result was almost a replay in mind while sipping the first taste. (Hmmm. Perhaps a bit more vanilla?) The Coca-Cola people were so friendly, they became a favorite stopping place, an extra bottle of vanilla coke on each visit, and actually delivering a tee-shirt to yours truly on the final day of competition. Wow, what a believer they made out of many! Vanilla Coke is in!

Capturing emotions of people in the lens of a camera brought forth awareness and knowledge of a camaraderie only people involved within the military could truly understand. As stories unfolded, the most touching was learning of an individual who attended the event last year and stopped at the Para-Porkers area. "What's this all about?" He wanted to know, and "How do you get any of this food to eat?" He inquisitively asked.

Then there was Cindy McIntosh, a lifetime member of the Mid-South PVA, who arrived with madigral beads from New Orleans. Wanda Morris and Joann Holt became "Bead Lady Queens" as they helped Cindy separate the dozens of necklaces.

Cecilia Varino, Government Relations Director for Mid-South PVA was on hand volunteering along with her husband, John, doing a variety of things making the event successful.

There were many volunteers who helped bring this event together, including two young men who literally helped construct the "tent", then wrestled with heavy chests of ice, and other equipment.

Celebrated with barbecued pork and all the trimmings for "Volunteer Night", Wednesday evening was a huge success of sharing, following the final preparations.

While there were many volunteers, special emphasis for the hard work Joann Holt performed several days, and the continuous preparation and cooking Wayne Morris did for over four days, cannot be omitted, anymore than the President, Executive Director, or Secretary who all kept extremely busy both before, during, and after the event.

Left to Right: Carl Flemons, President, Mid-South PVA; Sharon Mount, Mid-South PVA Secretary; Joann Holt, Volunteer;
Wayne Morris, Volunteer; Keith Morris, Executive Director, Mid-South PVA, Coordinator of Para-Porkers 2002.

The Team's tee shirt designed by Ron Tate for tee-shirt competition was delivered on Thursday afternoon to the judging arena. The back of the shirt contained an extraordinary and remarkable collage of figures and lettering, capturing several themes of the 2002 event, while the front of the shirt held the Mid-South Chapter's insignia on the pocket. Interesting to note the Tate's either had their shirts on backwards, or specifically designed with the emblem on front. Either way, the tee shirt was a smashing success among everyone.

Highlights at the end of the two-day preparation for the competition, included the camaraderie shared between the hospitalized veterans of Mid-South PVA on Thursday evening when "Membership Night" brought people to Area R-121 for a barbecue dinner with the Para-Porkers. On the evening of the dinner, Keith Morris, Executive Director, Mid-South PVA, and Coordinator of the WCBCC for the Chapter, rolled up next to me and quietly said, "This is what it is really all about," as he nodded his head toward the visiting members.



Gathered together by Melissa Cook and Cindy Denny, Recreational Therapists for the Mid-South Chapter and Veterans Administration Medical Center (VAMC), several in-patient and new injury veterans attended the event, as well as other members from near and far.

People enjoyed a wide variety of food, and visiting with other members during several hours of an on-going party. Melissa was later caught chatting with Mike Bauer, an in-patient at Memphis VAMC, and Board Member of the Bayou PVA in Gulfport, Mississippi, after her dinner.

Doctor Bromley, Chief of Staff, Memphis VAMC, made it a point to come by, visiting with his patients and other members of Mid-South PVA, (no doubt impressed with James Karr's power chair that even had head lights for night driving).

Barbara Redwine, PVA Service Office Secretary and volunteer, spent several hours with patients.

Perched on a viewing platform Thursday evening, Tom Hafford and Steve Chester took in the entertainment offered with an outstanding band, while the camera focused on numerous sights including a sunset that was extraordinary.

Later, stopping along the Tennessee side of the Mississippi River to capture the pyramid and bridge before heading back to the Para-Porkers booth, the lens drew in a paddle boat.

Timing was perfect for Tom, a member of Mid-South PVA since 1975, and one of the originators of the Para-Porkers, to have his photo taken with the Mayor of the City of Memphis as we rounded the corner.

The WCBCC in Memphis, Tennessee was indeed perfectly situated along the Mississippi River, with the pyramid clearly in view. Lights on the bridge shined every night, while boats cruised back and forth on the river.

It took two attempts for the wheels to find a viewing platform, from atop a hill that was slightly hidden with construction fences, and basically off-limits with a locked gate. Make no doubt about it, the camera found a way when volunteers working for the WCBCC retrieved the magic key. The sight below a magnificent view of the pyramid and hundreds of booths.

(If only the tree branches were trimmed.)

On Friday, May 17th, the competition began, and the mood suddenly became very serious. At this point, one realized this was not just another "festival". Cindy McIntosh, Mississippi Liaison and Membership Director, spent the day handing out American Flags to people passing the Para-Porkers' booth, while inside the booth, a magic show prevailed with cooking.

Wayne Morris, the father of Keith Morris, had been cooking for over two days for team members, PVA members, associates, and volunteers, but today would be different because he would be preparing the actual entries for the judges, and depending on the Para-Porkers for direction. His wife, Wanda, had kept herself extremely busy preparing food and helping. In the meantime, Keith was faced with the responsibility of making sure everything was set-up according to plan and diligently working on presentation for the final judging of the main event.

The first entry was a Vinegar Barbecue Sauce that earned 7th place the year before, Wayne Morris swiftly made the secret recipe by memory, and then John Varino delivered it to the judges prior to the 1 PM deadline. Next, Wayne focused his attention to the half-chickens that were already cooking on the barbecue, and diligently began basting them with the special sauce, while on another grill, Dick Ploen was cooking the chicken wings, and basting them with a Cajun recipe. Ploen delivered the half-chickens to the judge's arena at 2 PM, and followed with the "People's Choice" which was Boston Butt Roast cooked by Wayne Morris before 3 PM.

Celebrated with a dinner for Guests and VIP's on Friday evening, several braved colder temperatures and the threat of rain, and celebrated with the team while remaining optimistic for a possible win. It was an opportunity to meet and greet individuals who served our country, our heroes, our comrades, our friends.

One of them was John Grice, an American Veteran who served the United States Army during the Korean War and proudly wore an attractive leather handmade strap across the back of his chair.

A regret was not taking more time to visit with him, because he served the United States military during an important time which directly effected many of us in the years ahead.

Early Saturday morning, a clean sweep of Area R-121 began preparations for the three judges who would examine the cooking area, and taste the barbecued pork ribs. The ice chests disappeared, hidden in a location for the final day of competition, and provide an ideal setting for the judges who would enter for their inspection. A bright green carpet was rolled out early in the morning and the flag of Argentina earlier hung outside of the booth was placed on a rear drop cloth (that hid refrigerators and cabinets) inside the booth, facing the judge's table where the evaluation of the barbecued ribs would take place on the final day of competition.

The rib competition was scheduled to begin with three judges arriving in succession in the early afternoon. Anticipation clearly noticeable, rib competition was a major event many teams hoped to achieve a placement in the top ten. Yet, there were people who were not there just looking for awards or trophies. "It's not whether you win or loose, it's how you play the game," Ploen stated in a matter-of-fact tone, "Not just barbecue cooking, but life in general for everyone."

The judges arrived, one by one, nearly in rapid succession, each spending a total of fifteen minutes to complete their evaluation. Greeted at the entrance of Area R-121, the judge was first welcomed into the tent and then introduced to the team. The judge inspected the cooking area, asked various questions of the chef, and moved rapidly to the testing table.

Seated at a table decorated with an Argentina theme and a tropical tablecloth, the judge began to taste-test the ribs. Light conversation flowed between each judge and the main team who remained near the table to answer questions, bursts of laughter frequently heard from the outside of Area R-121 led the hope for a good score. The first judge appeared to enjoy her meal and in fact, was actually running late for her next stop.

Then the team quickly prepared the table for the second judge, who was quieter, obviously thinking very hard over the taste of the delicious ribs, after reviewing the barbecue area. He appeared genuinely interested in the preparation and cooking method. With barely enough time to again prepare the table for the third and final judge, the team was ready as he quickly entered the tent, and apparently, enjoyed the barbecued ribs. His grand sense of humor gave way with a quick wave at the camera as he left for the next test in another area.

Watching from the outside was an experience in itself. The Para-Porkers really had their act together from the host greeting the judge at the door, introducing the team, providing a first-hand look at the barbecue method and cleanliness, seating the judge at the table, and engaging in light conversation while the judge indulged in tasting the barbecued pork ribs.

A sense of relief seemed to fall among team members of the Mid-South PVA Para-Porkers, as the last of the three judges left, even knowing there was still clean up and dismantling of the booth facing them the next day.

Watching people "ham" it up, as the remaining food was prepared in a variety of ways for the final evening, certainly helped take the edge off of what would follow the next day when everything had to be taken down, packed-up, and trucked back to storage for next year. An interesting point learned, was no food could be given to anyone other than those directly attending the competitor's booth, which was basically, by invitation only. People attending the event who were not a part of the team, could not eat any food prepared by the competition. Food stands were set up along the side lines for hungry visitors, and an entrance fee was charged for this exclusive event.

Members of the Para-Porkers late on Saturday afternoon made several trips to the judging arena to learn their competition placement in the six different categories the team entered, but probably wisely, the judges elected not to post any team names and decided to announce the winners during the closing ceremonies. For the 254 teams of pork barbecue'ers, there were over 600 judges, and thousands of volunteers. Noticeably, a tough competition. The tasks now complete, Mid-South PVA conquered and won the hearts of many more admirers. Out of the 254 contestants, the Para-Porkers were the ONLY team of people with disabilities that made wheels roll. This one fact alone brought forth awareness, provided encouragement, and reminded everyone of the Paralyzed Veterans of America who served our country.

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