EDMOND—Exactly 100 Herbert W. Armstrong College students and faculty danced and dined in the John Amos Field House on November 23 at the college’s fourteenth Thanksgiving Ball.

The college’s 58 students and 42 faculty members shared smoked and fried turkeys, a popular variation on the traditional American Thanksgiving theme, along with vegetables, pumpkin pies and fresh, foamy lattes brewed by seniors Erica Irwin and Victoria Lancaster, blessings above and beyond what the American Pilgrims feasted on with the Wampanoag at Plymouth Plantation four centuries ago in 1621.

“I went through the food line once and the dessert line twice,” junior Jordan Ellis said, “although I wish I had switched those quantities.”

The senior class hosted the event, led by Michael Cocomise and Victoria Terrell. The coordinators and their classmates spent two and a half weeks preparing in advance, setting the menu, printing invitations, choosing decorations and organizing setup and takedown. Cocomise spent six hours smoking the turkeys.

“A successful event to me is one that everyone finds enjoyment in,” Terrell said. “It can be from the food, to the dance, decorations or the whole event itself.”

“I think a successful event is whenever you serve people enough to allow them to be comfortable and at ease …,” Cocomise said. “They can just sit back and enjoy the evening.”