Over 30 years ago, Angelo Sacheli said, about a half dozen of his friends and their mentor Bob Rammell got together at the Olema Campground for Thanksgiving because they had nowhere to go for the holiday. (“We were a bunch of young guys who hung out with Bob because we all played backgammon. It really centered around backgammon,” he said.) After a couple years, the gathering moved to the Olema Druids Hall; in 1984, it moved to Mike’s Diner (now the Pine Cone), according to volunteer Gayenne Enquist, where the owner  would carve up turkey for hungry customers. More people in West Marin started leaving family dinners behind for a more communal meal as the event migrated again to the Red Barn, when West Marin Community Services took over. The nonprofit has run it ever since, and the number of people who flock to the gathering has ballooned, some years topping 300. It no longer draws just those with nowhere to go: there are single people and families, the elderly and the young, the well-heeled and the down-trodden. To feed them all, the nonprofit cooks a hundred pounds of potatoes, 125 pounds of green beans and 22 turkeys, along with pans of stuffing, cranberry sauce and dozens of pies, said Socorro Romo, the manager of the agency’s Community Resource Center. (Almost all the turkeys are cooked by volunteers at home, though one is roasted at the Dance Palace, where the event is held today, to suffuse the community center with the aroma of roasted meat.) It’s still a fairly traditional meal, though these days the stuffing is not cooked inside the turkey as it used to be, for fear of salmonella. But in two weeks, in an effort to draw the Latino community, Ms. Romo said that attendees will have two options for topping their turkey—traditional gravy or a spicy mole. Ms. Romo added that she is still on the hunt for at least six people willing to cook turkeys; those interested may email her at [email protected].