August 9, 2022 • 32 mins
Kristin and Bill interview 29-year volunteer and MMA food crew team leader Pam Goldman about how she came to PMC, what it's like to be a volunteer and how integral the volunteers are to the success of the Pan-Mass Challenge.
This episode was recorded via ZOOM ahead of PMC 2022 weekend.
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Announcer (00:02):
This is The PMC podcast with Kristin Brandt and
Bill Alfano, the Pan-MassChallenge, raising money for
life saving cancer research andtreatment at Dana-Farber Cancer
Institute. Now here's KristinBrandt and Bill Alfano.
Kristin Brandt (00:21):
You're listening to the PMC podcast I'm Kristin
Brandt, and I'm here with myco-host and Director of
Marketing and Sponsorship at thePan-Mass Challenge Bill Alfano,
Bill Alfano (00:30):
Hello. Kristin, how are you? It's good to be back.
Kristin Brandt (00:33):
long time, No talk,
Bill Alfano (00:35):
right? It's the 22 edition,
Kristin Brandt (00:39):
we had a little bit of a break on the last
season. And we're gettingrolling
Bill Alfano (00:43):
We're also back in the saddle.
Kristin Brandt (00:45):
We are back in the saddle. I love it. All
right, who are we talking to?
Today,
Bill Alfano (00:48):
we are talking to Pam Goldman. Pam is merely a 29
year volunteer. And she is theMass Maritime Academy food crew
leader. So if you've hadanything to do with the PMC, and
you've had anything to do withthe Mass Maritime Academy, and
even if the only thing you didwas grab like an 88 Acres bar,
(01:11):
you could thank Pam for it,because that's the only way you
got it.
Kristin Brandt (01:14):
And I do I thank Pam every day. All right. Well,
let's, let's take a break and wewill come back with Pam,
Ropes & Gray (01:20):
at Ropes and Gray.
We have a vision that's guidedby our commitment to our
clients, and a devotion tosupporting our communities and
our people. Our mission topractice with purpose drives our
actions every day. And ourcommitment to the Pan-Mass
Challenge is a great example ofwhat we mean by purpose.
Supporting the Pan-MassChallenge is one of ropes and
Gray's most treasuredtraditions. We've had a team of
(01:40):
cyclists from the firm in thePan-Mass Challenge every year
since 2001. Collectively, Ropesand Gray riders and volunteers
have raised more than $2.6million for the Dana-Farber
Cancer Institute. Going theextra mile comes naturally to
Ropes & Gray, especially when itcomes to participating in the
Pan-Mass Challenge. Working andcycling together. We can all
(02:01):
play a part in advancing CancerTreatment and Research.
Kristin Brandt (02:07):
All right, we're here with Pam Goldman. Hello,
Pam. Hey, good morning.
Pam Goldman (02:12):
Thank you for having me.
Kristin Brandt (02:14):
So why don't we let you will let you take the
reins? Why don't you introduceyourself to the audience? Sure.
So
Pam Goldman (02:20):
I am Pam Goldman.
And I am a 29 year volunteerwith the Pan-Mass Challenge,
which is amazing back in theday, Billy let you start
volunteering when you were twoand a half or so. I took
advantage of that at the time.
It's amazing that I was able todo anything in diapers so. So I
live in Hopedale, Massachusetts,and I got involved in the
(02:45):
Pan-Mass Challenge after myfather was diagnosed with
metastasized lung cancer,treated at Dana-Farber. And when
he went unexpectedly intoremission, he decided to ride on
the Pan-Mass Challenge in 1993,to celebrate the success of his
remission. And so that's reallyhow my family got started.
Kristin Brandt (03:04):
That's amazing.
And what is your involvementwith the PMC? What have you been
doing for the past 29 years?
Pam Goldman (03:06):
Yeah so, I started on the pizza team. Actually,
back when I started, there wasone small tent up, we've always
been at Mass Maritime, there wasone small tent right up by the
cafeteria at Mass Maritime andwe served a whole barrage of
things from you know ravioli tosteak tips to Rice, and over
(03:29):
time, you know, where the eventwould have 500 people at Mass
Maritime. Now it feels like youknow, there's 10 times are 20
times that number of people. SoI migrated over to the pizza
team. And when my father passedaway in 2003, I assumed the team
leadership role of the pizzateam. And last year, I was asked
(03:50):
to take on the food coordinatorposition. So I now coordinate
all of the food teams at theMass Maritime site. I know
you're giving me that look, Ican't believe I said yes eiter,
Kristin Brandt (03:59):
I as one who is notorious over committer I give
you high praise for being rightthere on team over commit nice
job. Bill, just so that we havethe facts how many people are at
Mass Maritime or we're let's gopre pandemic year was
Bill Alfano (04:16):
between five and 6000 people on campus at Mass
Maritime Academy and Pam isbasically now responsible for
feeding all of them, which issure it's a piece of cake. No
pun intended,
Pam Goldman (04:28):
I mean, I feel like I feed that many people during
the week but I'm probablyexaggerating just a little
Kristin Brandt (04:34):
many questions because I have I have rolled
into my Mass Maritime and I havedined. So how many how many
people are you in charge of likehow many people are actually
feeding us?
Pam Goldman (04:47):
So it's a couple of 100 volunteers that are
staggered across all of thedifferent teams obviously not
they're all at one time. Right?
From my position. I work withteam leaders, so each food
station has their own Team ofLeaders, so I coordinate through
them. But I feel a kinship toall of the volunteers having
been in that space for such along period of time. And I, you
(05:07):
know, I'm still very close tothe pizza team that I lead for
almost 20 years. And I havegotten to know volunteers across
the spectrum. So you know, Icould fully see myself getting
behind the counters and helpingout we are needed on the day of
as well.
Bill Alfano (05:22):
So I think when people think of the Pan-Mass
Challenge, if you're not in it,if you're not in it, you're
thinking about the riders, the1000s of riders, you're thinking
about the millions of dollars,you're thinking about the kids
at the Jimmy Fund Clinic, you'rethinking about the doctors and
researchers at Dana-Farber, ifyou are in the Pan-Mass
(05:42):
Challenge in particular, as arider, I don't know if you're
thinking of during ride weekend,you have your inspiration, you
have your reasons for riding,but you are definitely thinking
about our volunteers. I mean, itis Kristin as a rider. What is
that kinship that bond?
Kristin Brandt (05:59):
No, no, I mean, I'm nodding my head, because you
know, from the people that arefeeding us, that people are
pointing me in the rightdirection, so that I find the
bathroom like they are I feellike there's a there's a real
kinship between the riders andthe volunteers, where, you know,
we were all in it for theweekend. It is one of the I've
said it before it best supportedevents I've ever been to, and
(06:23):
the volunteers are huge piece ofthat, like, you know,
Bill Alfano (06:26):
the day we probably have close to 4000 volunteers
across when you count everythingfrom loading registration bags
to the truck drivers to PMCweekend itself, you know,
between three and 4000volunteers supporting a
traveling city of 6000 plusriders. So you know, you just do
(06:47):
the math in it is it's verysuportted.
Pam Goldman (06:50):
And what I think is really terrific is that
depending upon your age orcapability level, your physical
limitations, there's a job foryou at the Pan-Mass Challenge,
you know, there are people doinga scope of different activities.
And it really is a family. Imean, I have made so many
friends through the PMC ridersand volunteers. You get excited
(07:13):
when you are starting to talkabout and you're sending your
emails to see these peopleagain, and they feel like
family, you know about babiesand you know about weddings. And
you know, I think it reallythere is a strong kinship. When
we thank the riders at our tablefor riding. They say to us, all
we had to do was ride a bike ifit weren't for you guys, none of
(07:34):
this, there'd be no frameworkthere'd be no backbone. So it's
a beautiful event. And I cantell you that maybe the riders
are thinking about Dana-Farberand Pedal Partners, but as
volunteers really are toothere's a ton of Living Proof
volunteers that are scatteredthroughout MMA and through the
whole event weekend, and we heartheir stories, and you can't
(07:54):
help but just feel anoverwhelming, you know, sense of
gratitude, and also, you know,support and love for everybody.
Bill Alfano (08:01):
that's what I was actually going to ask you when
Andyou when you see on your crew
that you have Living Proofvolunteers or when you're at the
tables, and you see a LivingProof rider come up. What is,
you know, 29 years in, Pam, whatdoes that still do for you when
you see that that dot thatdesignation of Living Proof?
Pam Goldman (08:21):
Well, I mean, I can tell you for me, so my father
had a terminal diagnosis and nochance. We were planning his
funeral. And when I say that I'mnot exaggerating. In the least
Dr. SIG Tischler, who I'm surehas since retired from
Dana-Farber, you know, said, youknow, Bob will will put you on
this trial with, you know, thisimmunotherapy drug, but your
chances are zero, and that shestuck with him and threw all of
(08:45):
this stuff at someone who shefelt had no chance. And he
pulled through and he gotanother 13 amazing years.
Before, you know, before passingaway. I think that I see these
people and I think someone atDana-Farber took a chance. You
know, not everybody has a clearcut, disease and diagnosis and
treatment path. A lot of peopleA to B is a long, curvy,
(09:10):
treacherous, exhausting, youknow, journey where there's many
times when they could give upand to see them with that pin on
and know that whatever wasthrown at them, they fought
through it, and that they weresupported by this unbelievable,
extended family of Pan-MassChallenge. It's, you know, maybe
breathtaking is the wrong word.
But it is a really overwhelmingfeeling that I tell friends and
(09:31):
family and co workers, you'venever been a part of anything
that feels for better or worse.
Like what the PMC feels like andall someone has to do is come
and be a part of it in somesmall way once and they always
come back.
Kristin Brandt (09:47):
Well, I was gonna say I you know, I
obviously was aware of riderscoming back year after year
after year, but it wasn't untillike my first maybe my second
probably my second PMC when Istarted paying attention to
other things and I wasn't soscared of what I had just signed
up for, right? Where you'relike, Oh, this is their 20th
year as a volunteer. This is it,you know. So I think that
(10:08):
there's a strong a tradition ofvolunteers returning time and
time again, as there are riders
Pam Goldman (10:15):
I think our group is, is really family oriented.
And as I think about all of theteams, at least on food, I think
of barbecue I think of salad Ithink of chowder and corn.
They're all you know, familiesthat have become extended
families over the years. Andagain, it's really it's amazing.
Bill Alfano (10:32):
Hands down. The baked potato crew is my favorite
Stephen and Abby, like thatwhole group. In 2018. It was a
downpour which you probablyremember. Me and a couple of my
buddies wound up at the at thebaked Potato Chili station, they
needed a couple of people tohelp out. And they couldn't
first of all, they couldn't havebeen more welcoming. And they
(10:53):
just could not have been abetter group of people fun
family like they're still maybemy favorite people to see. Every
every year during PMC weekend.
MMA. And I know you're close
Pam Goldman (11:01):
So yeah. So Stephen Segal and my father were best
with that. Yeah.
friends. So Stephen, and hisfamily were one of the you know,
we're the family that committedthat they were going to keep,
you know, Bob's legacy going.
And all these years later, youknow, we're all still here. And
I grew up with them as a child.
So it's obviously been alifetime connection before there
(11:25):
was PMC. But you know, now thatwe've gotten older and, you
know, all moved in our owndirections, we still have the
PMC to unify us every year,which is really nice.
Bill Alfano (11:33):
So, all right, I got a couple quick questions for
you. Pam. You're ready, likefirst thing? Rapid fire. Let's
Pam Goldman (11:39):
go. Yeah.
Bill Alfano (11:40):
What is the most desire food crew job at the Mass
Maritime Academy?
Pam Goldman (11:46):
Well, I would say, in terms of getting dirty, it's
probably being on the snack anddrink team, because you're not
dealing with any live exposedfood. But I would say, I don't
know. I think the pizza team ispretty fun to be on. I'm not
biased at all. Wink wink.
Bill Alfano (12:04):
For everyone that can't see this, because it's
only there she is. Wink. It'sOh, I
Pam Goldman (12:08):
was yes. That was a that was a virtual wink. But um,
you know, I think, again, all ofthe food crews, fill. I mean, it
is a really fun, engaging,interactive experience where you
get to really, you know, you getto see Billy Starr and you get
to see Dave Hellman. And you getto see all of these people that
are in the hierarchy ofPan-Mass. But then you also get
(12:28):
to see all the riders on theother volunteers and you get to
talk to them, and ask them howthe ride was, which, you know,
for some of the other crews andMMA, although they're all
meaningful, and so important,those food crews, and these
riders are hungry as heck. Sothey're as happy to see you as
you are to see those very
Bill Alfano (12:45):
least desired food crew job. Do we want to talk
about that? What's the hardestone to fill?
Pam Goldman (12:49):
Well, I would say, probably the most challenging, I
won't say the least desirable,let's say one of the most
challenging has to be workingthose barbecues, because that
smoke, that smoke if that windhits, and you know, there's no
ship this year at MMA, so thatwind is going to be coming right
at us. So you know, those arethat's a smokey, that has a lot
of fans, they
Kristin Brandt (13:09):
don't stop on that that year, you were just
talking about where there waslike water rivers coming rivers
through the tent? Yes, they werestill out there. Grilling, like
even more really impressive.
Bill Alfano (13:21):
What time what is the first time report time start
time on Saturday of PMC weekendfor the food crew.
Pam Goldman (13:28):
So the so the designated first start time is
9am. But I can tell you that myvolunteers are there by seven,
and most of the morningvolunteers are, it's sort of a
funny thing, actually. So Igotta give a shout out to Bob
Cobb. And the folks from the MMAkitchen that are hugely integral
partners of the PMC. They openup their kitchen to us for the
whole weekend. Bob is anunbelievable resource and his
(13:51):
team. And in addition to lettingus use the kitchen and ordering
a ton of the food for us, theyalso let us use spatula and
tongs and other items from theirkitchen. And so it's you know,
it's sort of become you everseen, like the Amazing Race,
people are rushing into thatkitchen to try to get the
supplies that they need fortheir table. And you know, the
early bird gets the worm. So ifyou want the spatula is in the
(14:14):
pizza cutters, and then you needto get there early. So it's like
early, I mean, it's like earlierand earlier every year, it's not
even light out and you're likeoh my god, people are waiting to
get in. So but again, it's it'shuge commitment. And we get a
lot of people first thing in themorning, I don't know if you
know how much of that is peopletrying to avoid the traffic, the
Cape traffic on a Saturdaymorning, but the Dunkin Donuts
(14:36):
is out and ready. And so in themorning, there's the
Kristin Brandt (14:38):
volunteer of the week, but guys are already
talking about your planning now.
Pam Goldman (14:43):
Yeah, so we started planning. Last August. We
started you know, emailing teamleads, at least in my, you know,
the food area, just to make sureeverybody was comfortable coming
back. You know, this is I mean,even though we're We're through
COVID And you know, last yearwas obviously a very reimagined
much smaller scale event, youknow, there's still
considerations and you want tomake sure people feel
(15:05):
comfortable being a part of itand being around folks. So just
making sure we had a solid teamto support, you know, food as we
came into the 2022 event,staying in contact with folks,
you know, we're trying tostreamline and create new
processes, which are going tomake managing the event for our
team leaders even easier and,you know, ultimately create a
better experience for all of theriders and other volunteers that
(15:28):
come through our stations. Sowe've been meeting with our
teams, both virtually and inperson, pretty regularly and
will continue to do that betweennow. And the event. You know,
and I think, you know, just aslike, like anything else, right,
strong solid communication,limits, the amount of mistakes
and oversights that you're goingto have the weekend of and this
(15:48):
is the first full event since2019. And you know, the people
that are listening can believeit. It's hard for me to believe
and so we want to make sure thatpeople's first experience back
is for lack of a better term,just a magical experience.
Bill Alfano (16:03):
Delicious. What is the favorite food item? What is
the food item that if you had 30tractor trailers of it still
wouldn't be enough. Is theresuch an item?
Pam Goldman (16:12):
Well, I can tell you that the most requested
items are the chowder. Peoplelove the chowder, I think
burgers, grilled burgers andchicken. I think the pizzas
pretty important to people. Andhonestly, I think there's a lot
of vegans and vegetarians thatreally, those baked potatoes and
chili are really important. Andyou know, it's interesting,
(16:32):
because way back in the day, theevent was a little bit slower,
right, you know, it didn't allsort of come to a head at the
same time, we get this huge rushnow the majority of people
coming in on time, and so wedidn't really use to ever run
out of food. Now we do we cookuntil we run out of food. And
then you know, unfortunately,you've got a lot of folks that
(16:54):
are coming in later and you wantto make sure you have stuff from
that for them. So you know Ithink at the end of the day a
peanut butter or tuna fishsandwich to somebody that's been
riding all day is the best thingthey've ever eaten in their
entire life
Kristin Brandt (17:06):
like a pack of locust we just come up just
Pam Goldman (17:09):
right. Yeah, yeah, but I think you know, you've got
your carnivores and you've gotyour vegetarians and you know
that salad bar is great peopleget really creative I give them
credit, you know, you see yousee concoctions with the food
and you're just like wow, peopleare motivated so
Bill Alfano (17:23):
I heard that if I brought up sweet potatoes in the
wrong oh it could be a big fightwould break out
Pam Goldman (17:29):
well I'm on Team sweet potato and I'd be curious
for the Pan-Massers that arelistening to this podcast to let
us know because you know I'mTeam sweet potato Yeah, but but
you know how much decorating doyou need to do on a sweet potato
Kristin Brandt (17:43):
board?
Bill Alfano (17:44):
It's very controversial I've heard Yeah,
Pam Goldman (17:46):
But it is controversial people like their
it was born brilliant.
white potatoes and I'm not youknow I'm not picking us I'm not
team Brad or Angelina on this
Kristin Brandt (17:55):
team white potato. I like a plain potato
that's my favorite stop is thepotato bar. That's my favorite
one when I get there but Icertainly wouldn't fault anyone
for wanting a sweet potatoright?
Bill Alfano (18:07):
Oh, it's very controversial Kristin it is
Pam Goldman (18:10):
it's a hot. It was a hot button topic and our team
leader leading yes a hot potatotopic last week in our team lead
meaning and I think Glynn gotthe message. I think we're gonna
stick with white potatoes for22. But the verdicts out for 23
Bill Alfano (18:23):
this is my only have to two more for you.
So again,Speaking of Glynn, okay. He does
a pretty good job, right? Hegets us a lot of stuff, a lot of
supplies. But is there like anitem that the food crew you,
Pam, that you would be the heroof all the PMC realistic? We
can't give everybody a fourpound lobster obviously even
though That'd be nice. But is itwhat are we missing? Is there
(18:44):
one item that we will go toKristin next her hand is up? Are
we missing anything?
Pam Goldman (18:51):
You know? I don't think so. I mean, I would say
where we had some holes was whatwe were providing to our
volunteers to support theirteams. So this year, what we did
is we did put team kits togetherto help support our volunteer
crews, the stuff that they had ahard time getting a hold of
potholders, you know, simplefirst aid items, pocket knives,
(19:14):
Sharpies, you know, what youdon't think about maybe as a
rider is just a common person isthat there's a lot of food
allergies out there. So makingsure that we have ways to
advertise what's in food so thatwe don't have medical
emergencies. One year, we hadpizzas that had pesto, and
people weren't connecting thatthere was a nut in there. So
Kristin Brandt (19:33):
I was gonna ask how much some of this has
changed both between dietaryjust preferences and then
actual, like allergies. Yeah,well, you
Pam Goldman (19:44):
know, I would say not that much, because you know,
we are a volunteer. We are a anA not for profit organization.
And so while we certainly buyfood as needed, we rely a lot on
donations in order to supportthe event. As of course, 100% of
all the Rider raise money isgoing to the PMC. But there are
(20:04):
administrative costs to runningthis enormous event. And so we
do try to limit that spendingwhere we can. And we are, you
know, so grateful for what wereceive from our sponsors. And
so a lot of those items orstaple items that we get every
year, I think we're moreconscientious about letting
folks know and we get asked morewhat's in the veggie burgers,
(20:24):
what's in the chili? Can youtell me what's in the chowder?
So we're more conscientiousabout ingredients, and we make
sure that our volunteers areaware, you know, if you have a
nut allergy, you shouldn't havethis, we just tried to make sure
that we are being goodcommunicators, so that we can
try and avoid any, you know,incidents, somebody's having an
(20:46):
allergic reaction to food, butthere's a great medical team
that's on site if that happens,but you know, we would like
there to be no medical incidentsat any PMC. Be them so they from
food or anything else
Bill Alfano (20:56):
as a 10 year PMC employee, this will be my 11th
PMC on staff and I get remindedalmost daily that it still makes
me a newbie, basically. Right, arookie. So I believe that there
are some off menu items that ifI just knew how to order the
right way at the right placethat like the date you
like this, this speakeasy roomthat has the surf and turf? Yes.
mentioned, the Dave Hellman or aBilly or Michele Sommer that
(21:17):
they have access to these itemsis, you know, is there something
like that,There are my am I and my and all
this other 10 year or lesspeople? Do we have access to
everything? You know, I justneed to know this.
Pam Goldman (21:35):
Yeah. So So I would say yes, I mean, I can tell you
that volunteers try to getcreative in their offerings.
Like I know, the pizza team willtry and smuggle some vegetables
from the salad team to try itand spice up some of the pizzas
and make them make them youknow, add some vegetables into
the pizzas. And I know that thesweet potato, this sweet potato,
oh my goodness, oh, Stephenscoming for baked potato team,
(21:58):
they'll they will mash yourpotatoes upon request. So if you
want to do a mashed potato,they've got the gloves, they'll
mash it up, and you put thebutter and sour cream and bacon
bits in there. And it's like alittle plate of heaven. But no,
there's no secret ingredients,you know, unless you want to
order them in. And then Bill,you let me know where you're
gonna be sitting and I will comejoin you.
Bill Alfano (22:16):
Yeah, no, I'm good with that. Yeah, those gloves
are incredible. The hot glovesare incredible. You can reach
your hand into anything, andthen you're fine with them.
Yeah, I
Kristin Brandt (22:26):
know. You know, I know, as a rider. It's the
mornings I struggle with. Andthere's probably nothing that
can be done about the fact thatit takes me about an hour before
I want to eat and we've alreadyleft.
Pam Goldman (22:36):
Oh, you mean on Sunday morning? Or yeah,
Kristin Brandt (22:39):
you know, because like, I will know, I
like sleep. You know, you wakeup at Mass Maritime time you
walk around, you're like,grrrrrrr , I'm not ready. Like I
almost need one of those bags.
What was cool about the last twoyears or last year, right? We
got a bag we were done. And theyhanded us a bag with some
snacks. I kind of need that bagthis year. And I can that way I
start eating like an you know,after I get over the bridge and
(23:00):
my stomach's like, what are wedoing?
Pam Goldman (23:03):
Yep, certainly, I can take that back, Kristen. I
mean, I can tell you thebreakfast crew arrives in MMA at
11 (23:09):
45pm. If you can believe it so I
Kristin Brandt (23:12):
was about to ask when
Bill Alfano (23:14):
they get there.
They have a great storythemselves. Correct? Yeah. Yeah.
So what's their name? Don't theyhave a special name?
Pam Goldman (23:20):
Oh, you know, well, you know what, Bill, so this is
my first year at a full event asthe crew leader. So I actually I
don't know what their name is.
But I'll tell you what, they'rehella committed. If they're
getting there at 1145. Andworking through the night, we
finished breaking down thedinner meal service by about 8pm
Have dinner ourselves and weget, you know, an hour and 30
(23:42):
minutes to close our eyes beforewe're you know, getting back and
helping the breakfast crew. So,you know, I have to give them a
lot of credit. That is alargely, you know, I'm so
grateful. Of course, the ridersare grateful. But there's no
fanfare, there's no bandplaying.
Kristin Brandt (23:58):
It's definitely a different and I feel now that
you as we're talking about it,I'm reflecting on like, there's
no like, thank you. It's morelike
Pam Goldman (24:05):
bread or coffee, coffee, coffee, right? So, yes,
ride my bike now. Well, I wasjust gonna say, you know, not
that we're at the end. But ifthere's one thing that people
could take away, I would say,you know, gosh, these volunteers
really care so much and work sohard. And so, you know, I know
everyone appreciates thevolunteers. Sometimes. The
(24:27):
volunteers maybe come off alittle bit like unsung heroes,
because again, the fanfare wassurrounding the money raised and
the donation made to the youknow, to Dana-Farber and the
support for the Jimmy Fund. Andthe and the volunteers aren't
always raising money, but man,they're raising spirits. They're
raising morale, you know,they're keeping things going and
I couldn't be prouder to be apart of, you know, I'm lucky if
(24:49):
I want to get my car and ride 92miles. Get on a bike so I could
never do the rider piece butI'm, you know, I am so proud of
all of the volunteers that
Bill Alfano (25:00):
I think we'd let you at this point, right? I
don't
Kristin Brandt (25:03):
work out well for you guys. You need your own
finish line, do you finish youryour shift and you cross through
we have a photographer we havethe whole nine. Yeah.
Pam Goldman (25:15):
I proposed this year that we're going to
hopefully start up a Why Ivolunteer hashtag, PMC 22.
Because, again, the stories aresimilar. You know, I had a
father who ultimately lost hisbattle to cancer, and I've, you
know, lost my brother in lawrecently to cancer. And, you
know, so everyone's got a story,whether you're able to ride a
(25:36):
bike and raise money, or whetheryou're able to hand out T
shirts, or whether you fixbikes, or whether you treat
people for serious injuries orgive massages, or serve food or
anything in between. We all havereally important stories. And if
we didn't have that, to bring usall together, there'd be no
event so and
Bill Alfano (25:51):
Why I PMC. That's why it's called Why I PMC not
why I ride. Yeah, no, you know,the work of the volunteers is
critical. And you're rightthere, it's the motivating
factors, the inspirationalfactors are, are all the same.
Pam Goldman (26:03):
If someone's listening, that isn't a part of
the PMC. There are still spotsopen for volunteering, or PMC
weekend. And so I would say, youknow, it may sound intimidating,
right? Oh, you're working withovens, you're working with
knives, there's flames, there'ssmoke, Child's Play, I mean, we
can find a job or we can find ajob for anyone we've got, I've
(26:23):
got folks on my pizza team thatare in their 90s that sit in a
chair and open pizza boxes, andreally feel like they're a part
of things. It doesn't have to bethe same. Yeah, absolutely.
Because they are a veryimportant, you know, piece of
the of the event. And so youshouldn't be intimidated by the
length of the day or thephysical aspect of the day, we
(26:44):
can find a position for anybodythat wants to put in an honest,
hard day's work in support of anunbelievable cause. That, you
know, as we've always say,cancer doesn't discriminate. And
if you're not out there tosupport for it today, it could
be you or a family membertomorrow, we all need to be a
part of the solution.
Bill Alfano (27:01):
Pam, one moment one, do you have anything one
from 20? Over 29 years? Thatstill stands out to you for some
reason?
Pam Goldman (27:09):
You mean from the event? Yeah. Um, you know, I
guess I would say the most, youknow, I know you've only been
here a measly 10 years. But I'veonly been
Kristin Brandt (27:20):
here seven. I don't know. I'm gonna go. I'm
just gonna sit over here. Yes,
Pam Goldman (27:24):
newborns. But what we've been saying since I
started was that it never rainson the PMC. So everybody knows
it never rains on the PMC. Ifyou're going to plan your
wedding, you should plan on onPMC Saturday, because it never
rains on the PMC. Except when itdoes. So I remember being in the
tent. When a massive deluge camethrough, we actually lost the
(27:46):
tent in the middle of the event,it collapsed on us. And you're
thinking to yourself, it waslike a titanic Moment Like This
isn't really going to happen isit? It did. And luckily,
although we've had rain sincethen, we haven't had rain like
that again, and I'm grateful butevery time I check the forecast,
I think to myself, God, I hopethose poles are in there. Nice
(28:07):
and tight. And you know, it'shard because when it rains, you
got to keep grills going. Andyou've got to keep ovens lit.
And that is easier said thandone when you're working on
propane and generators. And youknow, I give you probably don't
know Scott axle, he is my righthand, he is such a huge part of
(28:27):
our, our crew at MMA, makingsure that everything stays lit
and functioning, that everyonehas the supplies that their team
stations that they need. Withouthim, we would literally be lost.
I know that people say thatabout everyone. But Scott, if
you're listening, you areliterally the man. And you know,
thank God for him that day goingaround, you know, putting his
(28:48):
arms over things to just to geta spark so we could keep ovens
going and food coming out. Itwas really a heroic it was a
heroic effort. So I would saythat stuck out all the rest of
them have been beautiful andperfect. So I mean, there's been
moments that have beenchallenging, you know, I was sad
to be a part of, you know, youknow, some serious accidents at
PMC that stick out in my mind,but for the most part, it's been
(29:10):
just a blur of just fabulous,you know, almost 30 years of
memories,
Bill Alfano (29:15):
Thank you for what you do. And I don't think I've
ever said this today before Ihope you never ride. I don't
think I've ever said that toanyone and we will be putting
out Pam's phone number ifeveryone wants to text their
order ahead of time coming in toMMA, it should be no problem.
She'll be like
Pam Goldman (29:33):
I was also I'm gonna give you my credit. Credit
card number. Yeah. And socialsecurity number will be coming
with and if you see me walkingaround, you know, the campus.
You know, I'll be there Thursdayto Sunday. You know, again, my
name is Pam Goldman. I inviteyou to come up and introduce
yourself. I'd love to hear yourstories. And, you know, I'm
(29:54):
happy to share mine and I thinkthat you know, it should feel
like family to everyone thatparticipates and if it doesn't
then sort of as these headvolunteers, we're not doing our
job. So I personally want tomake you feel welcome and I hope
you'll come find me and and sayhello.
Unknown (30:09):
The PMC podcast is supported by Sundin Sports
Marketing, putting your ideasinto action at Sundinsports.com.
Kristin Brandt (30:20):
All right, we're back. And that was so nice to
meet Pam. I'm so excited to Ilove the great potato debate. If
someone is interested involunteering, what should they
do?
Bill Alfano (30:33):
So it's simple just go to PMC dot oRG pmc.org.
volunteer positions areavailable, you can click right
on volunteer, show you what'savailable. There's things
leading into PMC weekend.
There's obviously a bunch ofpositions during PMC weekend,
different times differentlocations, different days. Find
one that works for you. We wouldlove to have you as part of the
(30:53):
PMC volunteer family. Teenagerswelcome, I believe so I think
different positions havedifferent age restrictions. But
I think the quick answer to thatis yes.
Kristin Brandt (31:06):
Right. So if your National Honor Society, Boy
Scout, Girl Scout, your highschool is looking for volunteer
time. Yeah, CMC could be areally good option for you
Bill Alfano (31:15):
you have any questions that you can't find on
totally. Ifthe website. Honestly, you can
email Justine Justine at PMC dotorg. She heads up all of our
volunteer efforts, and she'samazing. She'll get right back
to you and let you know what'sgoing on and what you can do.
All right,
Kristin Brandt (31:31):
well, then we're gonna wrap this up for show
notes and links people can
Bill Alfano (31:35):
go where pmc.org Find everything there.
Kristin Brandt (31:38):
If you liked the show, leave a review, tell three
friends, tell some riders tellsome volunteers or you can leave
a review on iTunes or yourfavorite podcasting service.
Bill Alfano (31:49):
That's it and thank you to all of our volunteers. We
appreciate everything you do.
You are so necessary for makingthis weekend happen. Thank you.
Kristin Brandt (31:58):
With your help, we're getting closer by the
mile.
This is The PMC podcast with Kristin Brandt and
Bill Alfano, the Pan-MassChallenge, raising money for
life saving cancer research andtreatment at Dana-Farber Cancer
Institute. Now here's KristinBrandt and Bill Alfano.
Kristin Brandt (00:21):
You're listening to the PMC podcast I'm Kristin
Brandt, and I'm here with myco-host and Director of
Marketing and Sponsorship at thePan-Mass Challenge Bill Alfano,
Bill Alfano (00:30):
Hello. Kristin, how are you? It's good to be back.
Kristin Brandt (00:33):
long time, No talk,
Bill Alfano (00:35):
right? It's the 22 edition,
Kristin Brandt (00:39):
we had a little bit of a break on the last
season. And we're gettingrolling
Bill Alfano (00:43):
We're also back in the saddle.
Kristin Brandt (00:45):
We are back in the saddle. I love it. All
right, who are we talking to?
Today,
Bill Alfano (00:48):
we are talking to Pam Goldman. Pam is merely a 29
year volunteer. And she is theMass Maritime Academy food crew
leader. So if you've hadanything to do with the PMC, and
you've had anything to do withthe Mass Maritime Academy, and
even if the only thing you didwas grab like an 88 Acres bar,
(01:11):
you could thank Pam for it,because that's the only way you
got it.
Kristin Brandt (01:14):
And I do I thank Pam every day. All right. Well,
let's, let's take a break and wewill come back with Pam,
Ropes & Gray (01:20):
at Ropes and Gray.
We have a vision that's guidedby our commitment to our
clients, and a devotion tosupporting our communities and
our people. Our mission topractice with purpose drives our
actions every day. And ourcommitment to the Pan-Mass
Challenge is a great example ofwhat we mean by purpose.
Supporting the Pan-MassChallenge is one of ropes and
Gray's most treasuredtraditions. We've had a team of
(01:40):
cyclists from the firm in thePan-Mass Challenge every year
since 2001. Collectively, Ropesand Gray riders and volunteers
have raised more than $2.6million for the Dana-Farber
Cancer Institute. Going theextra mile comes naturally to
Ropes & Gray, especially when itcomes to participating in the
Pan-Mass Challenge. Working andcycling together. We can all
(02:01):
play a part in advancing CancerTreatment and Research.
Kristin Brandt (02:07):
All right, we're here with Pam Goldman. Hello,
Pam. Hey, good morning.
Pam Goldman (02:12):
Thank you for having me.
Kristin Brandt (02:14):
So why don't we let you will let you take the
reins? Why don't you introduceyourself to the audience? Sure.
So
Pam Goldman (02:20):
I am Pam Goldman.
And I am a 29 year volunteerwith the Pan-Mass Challenge,
which is amazing back in theday, Billy let you start
volunteering when you were twoand a half or so. I took
advantage of that at the time.
It's amazing that I was able todo anything in diapers so. So I
live in Hopedale, Massachusetts,and I got involved in the
(02:45):
Pan-Mass Challenge after myfather was diagnosed with
metastasized lung cancer,treated at Dana-Farber. And when
he went unexpectedly intoremission, he decided to ride on
the Pan-Mass Challenge in 1993,to celebrate the success of his
remission. And so that's reallyhow my family got started.
Kristin Brandt (03:04):
That's amazing.
And what is your involvementwith the PMC? What have you been
doing for the past 29 years?
Pam Goldman (03:06):
Yeah so, I started on the pizza team. Actually,
back when I started, there wasone small tent up, we've always
been at Mass Maritime, there wasone small tent right up by the
cafeteria at Mass Maritime andwe served a whole barrage of
things from you know ravioli tosteak tips to Rice, and over
(03:29):
time, you know, where the eventwould have 500 people at Mass
Maritime. Now it feels like youknow, there's 10 times are 20
times that number of people. SoI migrated over to the pizza
team. And when my father passedaway in 2003, I assumed the team
leadership role of the pizzateam. And last year, I was asked
(03:50):
to take on the food coordinatorposition. So I now coordinate
all of the food teams at theMass Maritime site. I know
you're giving me that look, Ican't believe I said yes eiter,
Kristin Brandt (03:59):
I as one who is notorious over committer I give
you high praise for being rightthere on team over commit nice
job. Bill, just so that we havethe facts how many people are at
Mass Maritime or we're let's gopre pandemic year was
Bill Alfano (04:16):
between five and 6000 people on campus at Mass
Maritime Academy and Pam isbasically now responsible for
feeding all of them, which issure it's a piece of cake. No
pun intended,
Pam Goldman (04:28):
I mean, I feel like I feed that many people during
the week but I'm probablyexaggerating just a little
Kristin Brandt (04:34):
many questions because I have I have rolled
into my Mass Maritime and I havedined. So how many how many
people are you in charge of likehow many people are actually
feeding us?
Pam Goldman (04:47):
So it's a couple of 100 volunteers that are
staggered across all of thedifferent teams obviously not
they're all at one time. Right?
From my position. I work withteam leaders, so each food
station has their own Team ofLeaders, so I coordinate through
them. But I feel a kinship toall of the volunteers having
been in that space for such along period of time. And I, you
(05:07):
know, I'm still very close tothe pizza team that I lead for
almost 20 years. And I havegotten to know volunteers across
the spectrum. So you know, Icould fully see myself getting
behind the counters and helpingout we are needed on the day of
as well.
Bill Alfano (05:22):
So I think when people think of the Pan-Mass
Challenge, if you're not in it,if you're not in it, you're
thinking about the riders, the1000s of riders, you're thinking
about the millions of dollars,you're thinking about the kids
at the Jimmy Fund Clinic, you'rethinking about the doctors and
researchers at Dana-Farber, ifyou are in the Pan-Mass
(05:42):
Challenge in particular, as arider, I don't know if you're
thinking of during ride weekend,you have your inspiration, you
have your reasons for riding,but you are definitely thinking
about our volunteers. I mean, itis Kristin as a rider. What is
that kinship that bond?
Kristin Brandt (05:59):
No, no, I mean, I'm nodding my head, because you
know, from the people that arefeeding us, that people are
pointing me in the rightdirection, so that I find the
bathroom like they are I feellike there's a there's a real
kinship between the riders andthe volunteers, where, you know,
we were all in it for theweekend. It is one of the I've
said it before it best supportedevents I've ever been to, and
(06:23):
the volunteers are huge piece ofthat, like, you know,
Bill Alfano (06:26):
the day we probably have close to 4000 volunteers
across when you count everythingfrom loading registration bags
to the truck drivers to PMCweekend itself, you know,
between three and 4000volunteers supporting a
traveling city of 6000 plusriders. So you know, you just do
(06:47):
the math in it is it's verysuportted.
Pam Goldman (06:50):
And what I think is really terrific is that
depending upon your age orcapability level, your physical
limitations, there's a job foryou at the Pan-Mass Challenge,
you know, there are people doinga scope of different activities.
And it really is a family. Imean, I have made so many
friends through the PMC ridersand volunteers. You get excited
(07:13):
when you are starting to talkabout and you're sending your
emails to see these peopleagain, and they feel like
family, you know about babiesand you know about weddings. And
you know, I think it reallythere is a strong kinship. When
we thank the riders at our tablefor riding. They say to us, all
we had to do was ride a bike ifit weren't for you guys, none of
(07:34):
this, there'd be no frameworkthere'd be no backbone. So it's
a beautiful event. And I cantell you that maybe the riders
are thinking about Dana-Farberand Pedal Partners, but as
volunteers really are toothere's a ton of Living Proof
volunteers that are scatteredthroughout MMA and through the
whole event weekend, and we heartheir stories, and you can't
(07:54):
help but just feel anoverwhelming, you know, sense of
gratitude, and also, you know,support and love for everybody.
Bill Alfano (08:01):
that's what I was actually going to ask you when
Andyou when you see on your crew
that you have Living Proofvolunteers or when you're at the
tables, and you see a LivingProof rider come up. What is,
you know, 29 years in, Pam, whatdoes that still do for you when
you see that that dot thatdesignation of Living Proof?
Pam Goldman (08:21):
Well, I mean, I can tell you for me, so my father
had a terminal diagnosis and nochance. We were planning his
funeral. And when I say that I'mnot exaggerating. In the least
Dr. SIG Tischler, who I'm surehas since retired from
Dana-Farber, you know, said, youknow, Bob will will put you on
this trial with, you know, thisimmunotherapy drug, but your
chances are zero, and that shestuck with him and threw all of
(08:45):
this stuff at someone who shefelt had no chance. And he
pulled through and he gotanother 13 amazing years.
Before, you know, before passingaway. I think that I see these
people and I think someone atDana-Farber took a chance. You
know, not everybody has a clearcut, disease and diagnosis and
treatment path. A lot of peopleA to B is a long, curvy,
(09:10):
treacherous, exhausting, youknow, journey where there's many
times when they could give upand to see them with that pin on
and know that whatever wasthrown at them, they fought
through it, and that they weresupported by this unbelievable,
extended family of Pan-MassChallenge. It's, you know, maybe
breathtaking is the wrong word.
But it is a really overwhelmingfeeling that I tell friends and
(09:31):
family and co workers, you'venever been a part of anything
that feels for better or worse.
Like what the PMC feels like andall someone has to do is come
and be a part of it in somesmall way once and they always
come back.
Kristin Brandt (09:47):
Well, I was gonna say I you know, I
obviously was aware of riderscoming back year after year
after year, but it wasn't untillike my first maybe my second
probably my second PMC when Istarted paying attention to
other things and I wasn't soscared of what I had just signed
up for, right? Where you'relike, Oh, this is their 20th
year as a volunteer. This is it,you know. So I think that
(10:08):
there's a strong a tradition ofvolunteers returning time and
time again, as there are riders
Pam Goldman (10:15):
I think our group is, is really family oriented.
And as I think about all of theteams, at least on food, I think
of barbecue I think of salad Ithink of chowder and corn.
They're all you know, familiesthat have become extended
families over the years. Andagain, it's really it's amazing.
Bill Alfano (10:32):
Hands down. The baked potato crew is my favorite
Stephen and Abby, like thatwhole group. In 2018. It was a
downpour which you probablyremember. Me and a couple of my
buddies wound up at the at thebaked Potato Chili station, they
needed a couple of people tohelp out. And they couldn't
first of all, they couldn't havebeen more welcoming. And they
(10:53):
just could not have been abetter group of people fun
family like they're still maybemy favorite people to see. Every
every year during PMC weekend.
MMA. And I know you're close
Pam Goldman (11:01):
So yeah. So Stephen Segal and my father were best
with that. Yeah.
friends. So Stephen, and hisfamily were one of the you know,
we're the family that committedthat they were going to keep,
you know, Bob's legacy going.
And all these years later, youknow, we're all still here. And
I grew up with them as a child.
So it's obviously been alifetime connection before there
(11:25):
was PMC. But you know, now thatwe've gotten older and, you
know, all moved in our owndirections, we still have the
PMC to unify us every year,which is really nice.
Bill Alfano (11:33):
So, all right, I got a couple quick questions for
you. Pam. You're ready, likefirst thing? Rapid fire. Let's
Pam Goldman (11:39):
go. Yeah.
Bill Alfano (11:40):
What is the most desire food crew job at the Mass
Maritime Academy?
Pam Goldman (11:46):
Well, I would say, in terms of getting dirty, it's
probably being on the snack anddrink team, because you're not
dealing with any live exposedfood. But I would say, I don't
know. I think the pizza team ispretty fun to be on. I'm not
biased at all. Wink wink.
Bill Alfano (12:04):
For everyone that can't see this, because it's
only there she is. Wink. It'sOh, I
Pam Goldman (12:08):
was yes. That was a that was a virtual wink. But um,
you know, I think, again, all ofthe food crews, fill. I mean, it
is a really fun, engaging,interactive experience where you
get to really, you know, you getto see Billy Starr and you get
to see Dave Hellman. And you getto see all of these people that
are in the hierarchy ofPan-Mass. But then you also get
(12:28):
to see all the riders on theother volunteers and you get to
talk to them, and ask them howthe ride was, which, you know,
for some of the other crews andMMA, although they're all
meaningful, and so important,those food crews, and these
riders are hungry as heck. Sothey're as happy to see you as
you are to see those very
Bill Alfano (12:45):
least desired food crew job. Do we want to talk
about that? What's the hardestone to fill?
Pam Goldman (12:49):
Well, I would say, probably the most challenging, I
won't say the least desirable,let's say one of the most
challenging has to be workingthose barbecues, because that
smoke, that smoke if that windhits, and you know, there's no
ship this year at MMA, so thatwind is going to be coming right
at us. So you know, those arethat's a smokey, that has a lot
of fans, they
Kristin Brandt (13:09):
don't stop on that that year, you were just
talking about where there waslike water rivers coming rivers
through the tent? Yes, they werestill out there. Grilling, like
even more really impressive.
Bill Alfano (13:21):
What time what is the first time report time start
time on Saturday of PMC weekendfor the food crew.
Pam Goldman (13:28):
So the so the designated first start time is
9am. But I can tell you that myvolunteers are there by seven,
and most of the morningvolunteers are, it's sort of a
funny thing, actually. So Igotta give a shout out to Bob
Cobb. And the folks from the MMAkitchen that are hugely integral
partners of the PMC. They openup their kitchen to us for the
whole weekend. Bob is anunbelievable resource and his
(13:51):
team. And in addition to lettingus use the kitchen and ordering
a ton of the food for us, theyalso let us use spatula and
tongs and other items from theirkitchen. And so it's you know,
it's sort of become you everseen, like the Amazing Race,
people are rushing into thatkitchen to try to get the
supplies that they need fortheir table. And you know, the
early bird gets the worm. So ifyou want the spatula is in the
(14:14):
pizza cutters, and then you needto get there early. So it's like
early, I mean, it's like earlierand earlier every year, it's not
even light out and you're likeoh my god, people are waiting to
get in. So but again, it's it'shuge commitment. And we get a
lot of people first thing in themorning, I don't know if you
know how much of that is peopletrying to avoid the traffic, the
Cape traffic on a Saturdaymorning, but the Dunkin Donuts
(14:36):
is out and ready. And so in themorning, there's the
Kristin Brandt (14:38):
volunteer of the week, but guys are already
talking about your planning now.
Pam Goldman (14:43):
Yeah, so we started planning. Last August. We
started you know, emailing teamleads, at least in my, you know,
the food area, just to make sureeverybody was comfortable coming
back. You know, this is I mean,even though we're We're through
COVID And you know, last yearwas obviously a very reimagined
much smaller scale event, youknow, there's still
considerations and you want tomake sure people feel
(15:05):
comfortable being a part of itand being around folks. So just
making sure we had a solid teamto support, you know, food as we
came into the 2022 event,staying in contact with folks,
you know, we're trying tostreamline and create new
processes, which are going tomake managing the event for our
team leaders even easier and,you know, ultimately create a
better experience for all of theriders and other volunteers that
(15:28):
come through our stations. Sowe've been meeting with our
teams, both virtually and inperson, pretty regularly and
will continue to do that betweennow. And the event. You know,
and I think, you know, just aslike, like anything else, right,
strong solid communication,limits, the amount of mistakes
and oversights that you're goingto have the weekend of and this
(15:48):
is the first full event since2019. And you know, the people
that are listening can believeit. It's hard for me to believe
and so we want to make sure thatpeople's first experience back
is for lack of a better term,just a magical experience.
Bill Alfano (16:03):
Delicious. What is the favorite food item? What is
the food item that if you had 30tractor trailers of it still
wouldn't be enough. Is theresuch an item?
Pam Goldman (16:12):
Well, I can tell you that the most requested
items are the chowder. Peoplelove the chowder, I think
burgers, grilled burgers andchicken. I think the pizzas
pretty important to people. Andhonestly, I think there's a lot
of vegans and vegetarians thatreally, those baked potatoes and
chili are really important. Andyou know, it's interesting,
(16:32):
because way back in the day, theevent was a little bit slower,
right, you know, it didn't allsort of come to a head at the
same time, we get this huge rushnow the majority of people
coming in on time, and so wedidn't really use to ever run
out of food. Now we do we cookuntil we run out of food. And
then you know, unfortunately,you've got a lot of folks that
(16:54):
are coming in later and you wantto make sure you have stuff from
that for them. So you know Ithink at the end of the day a
peanut butter or tuna fishsandwich to somebody that's been
riding all day is the best thingthey've ever eaten in their
entire life
Kristin Brandt (17:06):
like a pack of locust we just come up just
Pam Goldman (17:09):
right. Yeah, yeah, but I think you know, you've got
your carnivores and you've gotyour vegetarians and you know
that salad bar is great peopleget really creative I give them
credit, you know, you see yousee concoctions with the food
and you're just like wow, peopleare motivated so
Bill Alfano (17:23):
I heard that if I brought up sweet potatoes in the
wrong oh it could be a big fightwould break out
Pam Goldman (17:29):
well I'm on Team sweet potato and I'd be curious
for the Pan-Massers that arelistening to this podcast to let
us know because you know I'mTeam sweet potato Yeah, but but
you know how much decorating doyou need to do on a sweet potato
Kristin Brandt (17:43):
board?
Bill Alfano (17:44):
It's very controversial I've heard Yeah,
Pam Goldman (17:46):
But it is controversial people like their
it was born brilliant.
white potatoes and I'm not youknow I'm not picking us I'm not
team Brad or Angelina on this
Kristin Brandt (17:55):
team white potato. I like a plain potato
that's my favorite stop is thepotato bar. That's my favorite
one when I get there but Icertainly wouldn't fault anyone
for wanting a sweet potatoright?
Bill Alfano (18:07):
Oh, it's very controversial Kristin it is
Pam Goldman (18:10):
it's a hot. It was a hot button topic and our team
leader leading yes a hot potatotopic last week in our team lead
meaning and I think Glynn gotthe message. I think we're gonna
stick with white potatoes for22. But the verdicts out for 23
Bill Alfano (18:23):
this is my only have to two more for you.
So again,Speaking of Glynn, okay. He does
a pretty good job, right? Hegets us a lot of stuff, a lot of
supplies. But is there like anitem that the food crew you,
Pam, that you would be the heroof all the PMC realistic? We
can't give everybody a fourpound lobster obviously even
though That'd be nice. But is itwhat are we missing? Is there
(18:44):
one item that we will go toKristin next her hand is up? Are
we missing anything?
Pam Goldman (18:51):
You know? I don't think so. I mean, I would say
where we had some holes was whatwe were providing to our
volunteers to support theirteams. So this year, what we did
is we did put team kits togetherto help support our volunteer
crews, the stuff that they had ahard time getting a hold of
potholders, you know, simplefirst aid items, pocket knives,
(19:14):
Sharpies, you know, what youdon't think about maybe as a
rider is just a common person isthat there's a lot of food
allergies out there. So makingsure that we have ways to
advertise what's in food so thatwe don't have medical
emergencies. One year, we hadpizzas that had pesto, and
people weren't connecting thatthere was a nut in there. So
Kristin Brandt (19:33):
I was gonna ask how much some of this has
changed both between dietaryjust preferences and then
actual, like allergies. Yeah,well, you
Pam Goldman (19:44):
know, I would say not that much, because you know,
we are a volunteer. We are a anA not for profit organization.
And so while we certainly buyfood as needed, we rely a lot on
donations in order to supportthe event. As of course, 100% of
all the Rider raise money isgoing to the PMC. But there are
(20:04):
administrative costs to runningthis enormous event. And so we
do try to limit that spendingwhere we can. And we are, you
know, so grateful for what wereceive from our sponsors. And
so a lot of those items orstaple items that we get every
year, I think we're moreconscientious about letting
folks know and we get asked morewhat's in the veggie burgers,
(20:24):
what's in the chili? Can youtell me what's in the chowder?
So we're more conscientiousabout ingredients, and we make
sure that our volunteers areaware, you know, if you have a
nut allergy, you shouldn't havethis, we just tried to make sure
that we are being goodcommunicators, so that we can
try and avoid any, you know,incidents, somebody's having an
(20:46):
allergic reaction to food, butthere's a great medical team
that's on site if that happens,but you know, we would like
there to be no medical incidentsat any PMC. Be them so they from
food or anything else
Bill Alfano (20:56):
as a 10 year PMC employee, this will be my 11th
PMC on staff and I get remindedalmost daily that it still makes
me a newbie, basically. Right, arookie. So I believe that there
are some off menu items that ifI just knew how to order the
right way at the right placethat like the date you
like this, this speakeasy roomthat has the surf and turf? Yes.
mentioned, the Dave Hellman or aBilly or Michele Sommer that
(21:17):
they have access to these itemsis, you know, is there something
like that,There are my am I and my and all
this other 10 year or lesspeople? Do we have access to
everything? You know, I justneed to know this.
Pam Goldman (21:35):
Yeah. So So I would say yes, I mean, I can tell you
that volunteers try to getcreative in their offerings.
Like I know, the pizza team willtry and smuggle some vegetables
from the salad team to try itand spice up some of the pizzas
and make them make them youknow, add some vegetables into
the pizzas. And I know that thesweet potato, this sweet potato,
oh my goodness, oh, Stephenscoming for baked potato team,
(21:58):
they'll they will mash yourpotatoes upon request. So if you
want to do a mashed potato,they've got the gloves, they'll
mash it up, and you put thebutter and sour cream and bacon
bits in there. And it's like alittle plate of heaven. But no,
there's no secret ingredients,you know, unless you want to
order them in. And then Bill,you let me know where you're
gonna be sitting and I will comejoin you.
Bill Alfano (22:16):
Yeah, no, I'm good with that. Yeah, those gloves
are incredible. The hot glovesare incredible. You can reach
your hand into anything, andthen you're fine with them.
Yeah, I
Kristin Brandt (22:26):
know. You know, I know, as a rider. It's the
mornings I struggle with. Andthere's probably nothing that
can be done about the fact thatit takes me about an hour before
I want to eat and we've alreadyleft.
Pam Goldman (22:36):
Oh, you mean on Sunday morning? Or yeah,
Kristin Brandt (22:39):
you know, because like, I will know, I
like sleep. You know, you wakeup at Mass Maritime time you
walk around, you're like,grrrrrrr , I'm not ready. Like I
almost need one of those bags.
What was cool about the last twoyears or last year, right? We
got a bag we were done. And theyhanded us a bag with some
snacks. I kind of need that bagthis year. And I can that way I
start eating like an you know,after I get over the bridge and
(23:00):
my stomach's like, what are wedoing?
Pam Goldman (23:03):
Yep, certainly, I can take that back, Kristen. I
mean, I can tell you thebreakfast crew arrives in MMA at
11 (23:09):
45pm. If you can believe it so I
Kristin Brandt (23:12):
was about to ask when
Bill Alfano (23:14):
they get there.
They have a great storythemselves. Correct? Yeah. Yeah.
So what's their name? Don't theyhave a special name?
Pam Goldman (23:20):
Oh, you know, well, you know what, Bill, so this is
my first year at a full event asthe crew leader. So I actually I
don't know what their name is.
But I'll tell you what, they'rehella committed. If they're
getting there at 1145. Andworking through the night, we
finished breaking down thedinner meal service by about 8pm
Have dinner ourselves and weget, you know, an hour and 30
(23:42):
minutes to close our eyes beforewe're you know, getting back and
helping the breakfast crew. So,you know, I have to give them a
lot of credit. That is alargely, you know, I'm so
grateful. Of course, the ridersare grateful. But there's no
fanfare, there's no bandplaying.
Kristin Brandt (23:58):
It's definitely a different and I feel now that
you as we're talking about it,I'm reflecting on like, there's
no like, thank you. It's morelike
Pam Goldman (24:05):
bread or coffee, coffee, coffee, right? So, yes,
ride my bike now. Well, I wasjust gonna say, you know, not
that we're at the end. But ifthere's one thing that people
could take away, I would say,you know, gosh, these volunteers
really care so much and work sohard. And so, you know, I know
everyone appreciates thevolunteers. Sometimes. The
(24:27):
volunteers maybe come off alittle bit like unsung heroes,
because again, the fanfare wassurrounding the money raised and
the donation made to the youknow, to Dana-Farber and the
support for the Jimmy Fund. Andthe and the volunteers aren't
always raising money, but man,they're raising spirits. They're
raising morale, you know,they're keeping things going and
I couldn't be prouder to be apart of, you know, I'm lucky if
(24:49):
I want to get my car and ride 92miles. Get on a bike so I could
never do the rider piece butI'm, you know, I am so proud of
all of the volunteers that
Bill Alfano (25:00):
I think we'd let you at this point, right? I
don't
Kristin Brandt (25:03):
work out well for you guys. You need your own
finish line, do you finish youryour shift and you cross through
we have a photographer we havethe whole nine. Yeah.
Pam Goldman (25:15):
I proposed this year that we're going to
hopefully start up a Why Ivolunteer hashtag, PMC 22.
Because, again, the stories aresimilar. You know, I had a
father who ultimately lost hisbattle to cancer, and I've, you
know, lost my brother in lawrecently to cancer. And, you
know, so everyone's got a story,whether you're able to ride a
(25:36):
bike and raise money, or whetheryou're able to hand out T
shirts, or whether you fixbikes, or whether you treat
people for serious injuries orgive massages, or serve food or
anything in between. We all havereally important stories. And if
we didn't have that, to bring usall together, there'd be no
event so and
Bill Alfano (25:51):
Why I PMC. That's why it's called Why I PMC not
why I ride. Yeah, no, you know,the work of the volunteers is
critical. And you're rightthere, it's the motivating
factors, the inspirationalfactors are, are all the same.
Pam Goldman (26:03):
If someone's listening, that isn't a part of
the PMC. There are still spotsopen for volunteering, or PMC
weekend. And so I would say, youknow, it may sound intimidating,
right? Oh, you're working withovens, you're working with
knives, there's flames, there'ssmoke, Child's Play, I mean, we
can find a job or we can find ajob for anyone we've got, I've
(26:23):
got folks on my pizza team thatare in their 90s that sit in a
chair and open pizza boxes, andreally feel like they're a part
of things. It doesn't have to bethe same. Yeah, absolutely.
Because they are a veryimportant, you know, piece of
the of the event. And so youshouldn't be intimidated by the
length of the day or thephysical aspect of the day, we
(26:44):
can find a position for anybodythat wants to put in an honest,
hard day's work in support of anunbelievable cause. That, you
know, as we've always say,cancer doesn't discriminate. And
if you're not out there tosupport for it today, it could
be you or a family membertomorrow, we all need to be a
part of the solution.
Bill Alfano (27:01):
Pam, one moment one, do you have anything one
from 20? Over 29 years? Thatstill stands out to you for some
reason?
Pam Goldman (27:09):
You mean from the event? Yeah. Um, you know, I
guess I would say the most, youknow, I know you've only been
here a measly 10 years. But I'veonly been
Kristin Brandt (27:20):
here seven. I don't know. I'm gonna go. I'm
just gonna sit over here. Yes,
Pam Goldman (27:24):
newborns. But what we've been saying since I
started was that it never rainson the PMC. So everybody knows
it never rains on the PMC. Ifyou're going to plan your
wedding, you should plan on onPMC Saturday, because it never
rains on the PMC. Except when itdoes. So I remember being in the
tent. When a massive deluge camethrough, we actually lost the
(27:46):
tent in the middle of the event,it collapsed on us. And you're
thinking to yourself, it waslike a titanic Moment Like This
isn't really going to happen isit? It did. And luckily,
although we've had rain sincethen, we haven't had rain like
that again, and I'm grateful butevery time I check the forecast,
I think to myself, God, I hopethose poles are in there. Nice
(28:07):
and tight. And you know, it'shard because when it rains, you
got to keep grills going. Andyou've got to keep ovens lit.
And that is easier said thandone when you're working on
propane and generators. And youknow, I give you probably don't
know Scott axle, he is my righthand, he is such a huge part of
(28:27):
our, our crew at MMA, makingsure that everything stays lit
and functioning, that everyonehas the supplies that their team
stations that they need. Withouthim, we would literally be lost.
I know that people say thatabout everyone. But Scott, if
you're listening, you areliterally the man. And you know,
thank God for him that day goingaround, you know, putting his
(28:48):
arms over things to just to geta spark so we could keep ovens
going and food coming out. Itwas really a heroic it was a
heroic effort. So I would saythat stuck out all the rest of
them have been beautiful andperfect. So I mean, there's been
moments that have beenchallenging, you know, I was sad
to be a part of, you know, youknow, some serious accidents at
PMC that stick out in my mind,but for the most part, it's been
(29:10):
just a blur of just fabulous,you know, almost 30 years of
memories,
Bill Alfano (29:15):
Thank you for what you do. And I don't think I've
ever said this today before Ihope you never ride. I don't
think I've ever said that toanyone and we will be putting
out Pam's phone number ifeveryone wants to text their
order ahead of time coming in toMMA, it should be no problem.
She'll be like
Pam Goldman (29:33):
I was also I'm gonna give you my credit. Credit
card number. Yeah. And socialsecurity number will be coming
with and if you see me walkingaround, you know, the campus.
You know, I'll be there Thursdayto Sunday. You know, again, my
name is Pam Goldman. I inviteyou to come up and introduce
yourself. I'd love to hear yourstories. And, you know, I'm
(29:54):
happy to share mine and I thinkthat you know, it should feel
like family to everyone thatparticipates and if it doesn't
then sort of as these headvolunteers, we're not doing our
job. So I personally want tomake you feel welcome and I hope
you'll come find me and and sayhello.
Unknown (30:09):
The PMC podcast is supported by Sundin Sports
Marketing, putting your ideasinto action at Sundinsports.com.
Kristin Brandt (30:20):
All right, we're back. And that was so nice to
meet Pam. I'm so excited to Ilove the great potato debate. If
someone is interested involunteering, what should they
do?
Bill Alfano (30:33):
So it's simple just go to PMC dot oRG pmc.org.
volunteer positions areavailable, you can click right
on volunteer, show you what'savailable. There's things
leading into PMC weekend.
There's obviously a bunch ofpositions during PMC weekend,
different times differentlocations, different days. Find
one that works for you. We wouldlove to have you as part of the
(30:53):
PMC volunteer family. Teenagerswelcome, I believe so I think
different positions havedifferent age restrictions. But
I think the quick answer to thatis yes.
Kristin Brandt (31:06):
Right. So if your National Honor Society, Boy
Scout, Girl Scout, your highschool is looking for volunteer
time. Yeah, CMC could be areally good option for you
Bill Alfano (31:15):
you have any questions that you can't find on
totally. Ifthe website. Honestly, you can
email Justine Justine at PMC dotorg. She heads up all of our
volunteer efforts, and she'samazing. She'll get right back
to you and let you know what'sgoing on and what you can do.
All right,
Kristin Brandt (31:31):
well, then we're gonna wrap this up for show
notes and links people can
Bill Alfano (31:35):
go where pmc.org Find everything there.
Kristin Brandt (31:38):
If you liked the show, leave a review, tell three
friends, tell some riders tellsome volunteers or you can leave
a review on iTunes or yourfavorite podcasting service.
Bill Alfano (31:49):
That's it and thank you to all of our volunteers. We
appreciate everything you do.
You are so necessary for makingthis weekend happen. Thank you.
Kristin Brandt (31:58):
With your help, we're getting closer by the
mile.
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