PHOTO OF THE DAY: HOW THE SAUSAGE GETS MADE

Andre Eisenbeis works with hunks of pork inside the maintenance building at Freeman Academy Wednesday morning, March 16. Eisenbeis was one of a dozen or so volunteers gathering to make Schmeckfest sausage in advance of the upcoming drive-thru days Friday and Saturday, March 19-20 and 26-27. About 6,700 lbs. of the popular Germans-from-Russia food will be sold; those wanting to purchase sausage and Country Kitchen items have been asked to do so through schmeckfest.com, with pick-up between the hours of 1 p.m. and 6 p.m. This is the second year that the traditional Schmeckfest has been canceled, with the drive-thru at least giving the public a sampling of the popular “festival of tasting” while generating some revenue for Freeman Academy.