Connecting During the Holiday Season

Caney Fork Electric Cooperative has “decked the halls” and “brought some corn for popping” this month as it hosted Christmas Open House events. Every year the cooperative puts forth the effort to connect with members during the holiday season. Members across the service area can visit all four decorated locations in Smithville, Sparta, Spencer and McMinnville. Not only are members able to see the offices and faces behind the scenes, but they also have the opportunity to give canned foods and receive cookbooks in return.

“After the pandemic, we decided to turn it into a giving and receiving event since so many were struggling,” Angel Wood, CFEC’s communications coordinator says. “We knew our employees and members were up for the challenge.”

The challenge also helped bring attendance numbers back up. The idea of the open house was spurred from meetings that took place in the 1940s and 1950s.

“The concept was a throwback to when co-ops had home economists that would demonstrate the latest in electric appliances,” John Chisam, CFEC’s director of member services, says.

Duck River Electric Membership Corporation was doing something similar at the time and both the former director of member services and marketing coordinator at CFEC decided to bring something similar back home. The event kicked off in 1991 and was originally called “Holiday Festive Foods”. Recipes have been involved ever since.

As years went on, attendance declined at the event as the older generation stayed home at night and younger ones used their phones to find recipes. The size of the event has been scaled down to afternoons at the office rather than an evening party, and now members have a purpose – to help those in need.

“So far, the numbers at each office for attendance have held steady for this new concept,” Chisam says. “We are still giving out about 2,500 or so books each year.”

The cookbook is special this year as it encompasses the theme of “Nostalgic Noel”, including recipes from throughout the history of The Tennessee Magazine.

“We pulled and compiled all of these recipes, with the help of the TECA staff, and we truly hope our members will love reflecting on a simpler time,” Wood says. “Many of our members have the full collection of cookbooks and think they are worth more than gold.”