PHOTO OF THE DAY: HOW THE SAUSAGE GETS MADE

David Graber, left, and Dean Schrag trim chunks of pork for grinding inside the Freeman Academy maintenance building Friday morning. The two rural Freeman men were among a volunteer workforce gathered together to make Schmeckfest sausage — a two-day effort that began on Thursday. This year, 9,000 lbs. will be made of which between 500 and 600 lbs. will be served at the meal. The rest will be sold in bulk over the course of three days. Walk-in sales will take place tomorrow (Saturday, March 18) from 1 to 6 p.m., and then during Schmeckfest next Friday and Saturday afternoon, March 24 and 25.