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PLEASANT HILL, Mo. – Operation BBQ Relief (OBR) has announced its new mobile command center, a refurbished, two-story racecar hauler that’s been gutted and set up to run operations during disaster deployments. The mobile command center will serve as an office during deployments to disaster sites and Day of Giving events.

OBR Day of Giving events entail the 501(c)3 non-profit serving meals to those in need between disaster deployments. “It’s a day in a community,” said Stan Hays, co-founder and CEO. “It’s a day that impacts someone or some group.” Over the course of the last 18 months, Hays said roughly 40 percent of the Day of Giving events have centered on military/veteran causes.

The new mobile command center will travel to deployments with another tractor trailer carrying five commercial-grade smokers and a 50,000-watt generator. “These two trailers could essentially take the place of up to five trailers during a disaster,” Hays said.

The mobile command center will be unveiled at Walter Reed Medical Center, Bethesda, Maryland to thank the service men and women and their families for their sacrifices with a meal prepared by award-winning barbecue pros on May 24.

Seaboard has officially sponsored OBR since 2015 and regularly supplies large amounts of Prairie Fresh pork for the various deployments.

“Our values are aligned with OBR’s and we’re truly grateful to contribute and help OBR achieve its mission to bring hope and compassion through a hot meal to those facing the toughest of times,” said David Eaheart, director of communications and marketing for Seaboard Foods.

“Every time OBR deploys to a natural disaster area, we are truly amazed how they immediately jump into action and quickly provide comfort and compassion to those facing the toughest of times with a hot meal,” said Duke Sand, Seaboard Foods president and CEO. “With the new command center, we’re excited to see how OBR and its volunteers reach new milestones in their mission and truly impact the lives of those they serve a hot meal.”

Read more about Operation BBQ Relief in the upcoming June issue of MEAT+POULTRY.