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DTSTART;TZID=America/New_York:20260517T170000
DTEND;TZID=America/New_York:20260517T180000
DTSTAMP:20260530T001326
CREATED:20260402T170955Z
LAST-MODIFIED:20260402T172234Z
UID:10005298-1779037200-1779040800@dokindworks.org
SUMMARY:KindSoup for Students - Make Creamy Mushroom Soup to Share With Others
DESCRIPTION:Join us online for KindSoup for Students as we make a Creamy Mushroom Soup (based on this recipe from Love and Lemons). After completing your soup\, and sharing some with your family\, freeze and label the rest for donation\, then drop off at one of our participating food assistance providers. \nStudents can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others.  There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup\, 3 SSL hours.  \nIn order to receive SSL Hours \n\n take a picture during preparation and at delivery\nreport on where you shared your KindSoup \nComplete this SSL Form  \n\nConnect to Zoom event \n\n\nCreamy Mushroom Soup\n\n\n\n\n5 tablespoons extra-virgin olive oil\, plus more for serving\n5 tablespoons unsalted butter\n4 medium yellow onion\, chopped\n2 teaspoon sea salt\nFreshly ground black pepper\n4.5 pound white button mushrooms\, stemmed and sliced\n8 garlic cloves\, grated\n3 quarts vegetable broth\n2 tablespoon soy sauce\n3 tablespoon fresh thyme leaves\, plus more for garnish\n2 cup heavy cream\, plus more for serving\nChopped fresh parsley\, for garnish\n\nSoup Instructions\n\n\nBefore Session: Chop the onions and slice the mushrooms (This step takes time). \n\nHeat the olive oil and butter in a large pot over medium heat. Add the onion\, salt\, and several grinds of pepper and cook for 5 minutes\, or until softened slightly. Add one quarter of the mushrooms and cook\, stirring occasionally\, for 3 minutes. Add one more quarter of the mushrooms and cook for another 3 minutes. Add the remaining mushrooms and cook for 3 minutes or until softened.\nStir in the garlic\, and add the broth\, soy sauce\, and thyme. Simmer for 15 minutes.\nTransfer two-thirds to a blender and blend until smooth (be careful\, it is hot!).\nStir the blended soup back into the pot with the chunky soup. Add the cream and cook for another 2 minutes\, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.\nServe topped with a drizzle of olive oil and/or cream\, fresh parsley\, and thyme.\n\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nSTUDENTS:  \nPrior to our Sunday\, May 17th cooking session:  \n\nConfirm your participation by signing up at the bottom of this page\nGather your ingredients\nMake sure that you have either a Soup Pot large enough to hold all of this soup\, or two smaller ones that will together hold it all\nHave 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)\n\nHave all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back\, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin. \nEveryone’s first name should identify them on our zoom screen please. \nSee you soon!!\nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Creamy Mushroom Soup” and any relevant food allergy info (which we will discuss on the call).  As soon as is convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time.  You will report all KindSoups that you shared – with to the food assistance organization\, or to those people whom you know. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n\nOnline KindSoup for Students
URL:https://dokindworks.org/project/kindsoup-for-students-make-creamy-mushroom-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260518T170000
DTEND;TZID=America/New_York:20260518T180000
DTSTAMP:20260530T001326
CREATED:20260309T014716Z
LAST-MODIFIED:20260316T185531Z
UID:10005275-1779123600-1779127200@dokindworks.org
SUMMARY:Make Primavera Minestrone Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Primavera Minestrone Soup (based on this recipe from Days of Jay.) After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nPrimavera Minestrone\n\n\n\nIngredients\n\n1/3 cup Tbsps butter\n1/3 cup olive oil\n10 zucchini halved and thickly sliced\n5 large leek rootS and dark green trimmed\, sliced\n10 cloves garlic roughly chopped\n7.5 qt chicken or vegetable stock (optional)\n17.5 oz green beans trimmed and cut into bite sized pieces\n17.5 oz cup frozen peas\n17.5 oz broad beans shelled\n4.5 14/15oz cans of cannellini beans\n17.5 pasta stars (stelline)\n40 asparagus spears cut into bite sized pieces\nsea salt & freshly ground black pepper\n\nTo serve \n\nshaved Parmesan\n5 bunch fresh basil\n\nInstructions\n\n\nSAUTÉ THE VEGETABLES: In a large saucepan over a medium heat\, warm the butter and the oil together until the butter is melted. Add the zucchini\, leeks and garlic and cook\, stirring for 5 minutes\, or until the leeks and zucchini have softened\, but not browned.\nADD THE OTHER INGREDIENTS: Add the chicken or vegetable stock to the pan\, along with the green beans\, peas\, broad beans\, cannellini beans and pasta stars. Bring to the boil\, stirring as the stars will sink to the bottom and try to catch on the bottom of the pan\, then turn the heat down to a simmer and add the asparagus.\nSIMMER: Simmer for 5-10 minutes until the vegetables and pasta are tender to your liking\, season to taste with salt and pepper. If you are using stock cubes it will probably be salty enough\, if you are using fresh unsalted stock it will need a fair bit of salt. As always\, err on the side of caution\, add salt\, stir well\, taste and add more if necessary.\nSERVE: Serve in warmed bowls topped with some torn basil leaves and with plenty of shaved Parmesan along with some crusty bread for dipping.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Primavera Minestrone” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-soup-to-share-with-others-2/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260525T170000
DTEND;TZID=America/New_York:20260525T180000
DTSTAMP:20260530T001326
CREATED:20260312T143940Z
LAST-MODIFIED:20260525T111916Z
UID:10005280-1779728400-1779732000@dokindworks.org
SUMMARY:Make Italian Wedding Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Italian Wedding Soup. After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nItalian Wedding Soup\n\n\n\nIngredients\n\n3 tablespoon olive oil\n24 ounces ground turkey (94% lean); vegan meat\, or cooked beans of your choice\n3 small yellow onion (~15 ounces)\, finely chopped\n9 garlic cloves\, minced or finely grated\n1 1/2 teaspoon fine salt\, plus more as needed\n1 1/4 teaspoon freshly ground black pepper\n3/4 teaspoon ground sage\n18 cups no-salt-added chicken stock or bone broth\n6 large eggs (optional; don’t use if freezing the soup)\n9 tablespoons finely grated parmesan cheese\n6 tablespoons finely chopped fresh flat-leaf parsley leaves\n9 cups (9 ounces) lightly packed baby spinach\, coarsely\nchopped\n\nSubstitutes \n\nGround turkey >> ground chicken or lean ground pork.\nGround sage >> 3/4 teaspoon finely chopped fresh sage.\nParmesan >> pecorino Romano or grana Padano.\nYellow onion >> white onion.\nChicken stock or bone broth >> regular chicken broth\, but the soup will have less flavor. Or vegetable broth\n\nInstructions\n\n\nIn a large pot over medium-high heat\, heat the oil until shimmering. Add the turkey and onion\, and cook\, breaking up the turkey with a spoon into bite-size pieces\, until the meat is no longer pink and the onion softens\, 2 to 3 minutes.\nAdd the garlic\, salt\, pepper and sage\, and cook\, stirring\, until aromatic\, about 30 seconds more. Add the stock\, increase the heat to high and bring the mixture to a boil.\nIn a medium bowl or a large liquid measuring cup\, whisk together the eggs\, cheese and parsley until well combined. Reduce the heat to medium-low and stir the soup in a circular motion with a large spoon. Gradually drizzle in the egg mixture\, stirring gently all the while to form thin strands — the eggs will begin cooking as soon as they hit the hot liquid — about 1 minute.\nIf freezing the soup for distribution\, omit the eggs\, add parsley to soup\, and swirl cheese in carefully. Taste\, and season with more salt\, if desired. Stir in the spinach\, remove\nfrom the heat\, ladle into individual bowls and serve right away.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Italian Wedding Soup” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingrediemts used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-italian-wedding-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260601
DTEND;VALUE=DATE:20260701
DTSTAMP:20260530T001326
CREATED:20260528T184005Z
LAST-MODIFIED:20260528T184515Z
UID:10005320-1780272000-1782863999@dokindworks.org
SUMMARY:Bake Casseroles & Banana Breads for Goods for Good DC
DESCRIPTION:Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by Goods for Good in Washington\, DC.  \nWhen you sign up below\, you are committing to deliver four individual servings of a casserole or banana bread to the center  during the month of June – Monday-Friday between 10:00 am-4:00 pm. (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.) You can sign up for additional slots to bring more\, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below. \nOur recipe library has wonderful casserole suggestions\, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe\, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips\, raisins\, etc. Whatever you make\, be sure to note any allergens in your ingredients on the label (details below). \nHealth and Safety Information\nIn order to protect the quality of your donation and our program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for your donations! \nHow to Donate Your Meal Servings\nIndividually package up the number of servings you signed up to provide in small food containers with tight-fitting lids or zip-top bags. You can buy containers at the grocery store\, or ask your friends and neighbors for their small take-out containers\, and they’ll be thrilled to put their extras to good use! \n\n\n\n\n\n\n\nLabel each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include \n\ndate prepared\nyour first name and last initial\ntype of casserole or banana bread\ncommon allergens such as nuts\, eggs\, wheat\, dairy\nlabel vegan or vegetarian as appropriate\n\n\n\n\nDeliver your frozen meals during the month of June – Monday-Friday between 10:00 am-4:00 pm to Goods for Good (5830 Nebraska Ave NW\, Washington\, DC). (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.) \nStudent Service Learning\nStudents who sign up in advance\, participate in this project\, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate: \n\n4 single casserole servings = 2 SSL hours\n4 mini-loaves of quick bread = 2 SSL hours\n\nNote: MCPS allows no more than 8 SSL hours in a 24-hour period. \nSafety Reminder\nAs with all KindWorks projects\, when you register you do so with the understanding that volunteering may involve physical activity\, the handling of sharp objects and cooking apparatus\, the lifting of heavy objects\, contact with unidentified and unfamiliar persons\, and will require the exercise of reasonable care to avoid injury and/or damage\, and agree to assume any and all risks of personal injury or property damage. \nLearn more about this KindWorks program \n\nG4G Casserole & Banana Bread Donations
URL:https://dokindworks.org/project/bake-casseroles-banana-breads-for-goods-for-good-dc/
LOCATION:Goods for Good\, 5830 Nebraska Ave NW\, Washington\, DC\, 20015
CATEGORIES:Baking for Community,Cooking,Shelter Support
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260601T170000
DTEND;TZID=America/New_York:20260601T180000
DTSTAMP:20260530T001326
CREATED:20260527T130454Z
LAST-MODIFIED:20260529T140217Z
UID:10005315-1780333200-1780336800@dokindworks.org
SUMMARY:Make Clean out the Fridge Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Clean out the Fridge Soup (based on this recipe from Eating Well.) This recipe is purposefully flexible so you can incorporate just about any veggie into it. \nAfter completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nClean out the Fridge Soup\n\n\n\nIngredients\n\n9 tablespoons extra-virgin olive oil\n1½ cups chopped onion\n9 cloves garlic\, minced\n3 teaspoons ground cumin\n3 teaspoons smoked paprika\n3 teaspoons dried thyme\n9 cups cubed hard vegetables\, such as potato\, carrot\, sweet potato\, winter squash\,  turnip and/or rutabaga\n6 cups thinly sliced green cabbage\n3 cups soft vegetables\, such as cubed zucchini or bell pepper\, halved green beans\,  broccoli or cauliflower florets and/or corn kernels\n12 cups low-sodium vegetable or chicken broth\n4 ½ tablespoons tomato paste\n1½ teaspoons salt\n1½ teaspoons ground pepper\n12 cups chopped stemmed dark leafy greens\, such as kale or chard\n6 teaspoons sherry vinegar\n\nInstructions\n\n\nHeat oil in a large pot over medium heat. Add onion and cook\, stirring\, until starting to soften\, about 2 minutes. Add garlic\, cumin\, paprika and thyme; cook\, stirring\, until fragrant\, about 30 seconds. Add hard vegetables and cook\, stirring\, for 2 minutes. Add cabbage and soft vegetables; stir to coat.\nAdd broth\, tomato paste\, salt and pepper; increase heat to high and bring to a boil. Stir in greens\, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft\, 17 to 20 minutes. Remove from heat and stir in vinegar\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Clean out the Fridge Soup” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-clean-out-the-fridge-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2026/01/Broccoli-Barley-and-Cannellini-Bean-Soup-e1768962500585.jpg
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260607T170000
DTEND;TZID=America/New_York:20260607T180000
DTSTAMP:20260530T001326
CREATED:20260522T221148Z
LAST-MODIFIED:20260529T140011Z
UID:10005309-1780851600-1780855200@dokindworks.org
SUMMARY:KindSoup for Students - Make Pasta Pesto Turkey and Spinach to Share With Others
DESCRIPTION:Join us online for KindSoup for Students as we make a Pasta Pesto Turkey and Spinach (based on this recipe from NY Times). After completing your soup\, and sharing some with your family\, freeze and label the rest for donation\, then drop off at one of our participating food assistance providers. \nStudents can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others.  There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup\, 3 SSL hours.  \nIn order to receive SSL Hours \n\nTake a picture during preparation\, of the finished product\, and at delivery\nreport on where you shared your KindSoup \nComplete this SSL Form  \n\nConnect to Zoom event \n\n\nPasta Pesto Turkey and Spinach\n\n\n\n\n6-8 tablespoons extra-virgin olive oil\n4 onions\, chopped\n1 teaspoon crushed red pepper\, more to taste\n2 teaspoons fine sea or table salt\, more to taste\n2 pounds ground turkey\n2 cup pesto\, store-bought or homemade\, more for serving\n4 quarts vegetable or chicken broth\, (plus 1-2 quarts more as needed for brothiness)\n2-3 cups orzo or macaroni\, (original recipe calls for 1 cup)\n20 ounces baby spinach\n4 lemons\, halved\nWhole-milk ricotta\, for serving (optional)\, omit for freezin\n\nSoup Instructions\n\n\n\nHeat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out\, about 30 seconds. Add onion\, red pepper and a pinch of salt\, and cook until very soft and brown at the edges\, 7 to 10 minutes.\nAdd the turkey and pesto\, and cook\, breaking up the turkey with your spoon\, until the meat is browned in spots\, 4 to 7 minutes\nAdd broth and bring to a simmer. Simmer until the soup is nice and flavorful\, adding more salt and red pepper\, if needed\, 15 to 20 minutes. Add the pasta during the last 10 to 12 minutes (check the package instructions for the pasta timing). Option 2: add cooked pasta at the end or when cooling soup.\nAdd the spinach to the pot and simmer until soft\, 1 to 2 minutes. Squeeze some lemon juice into the pot\, adding as much as you like to make the soup lively and bright. If using the ricotta\, add dollops to the pot but don’t stir it in — just let it sit for a minute or two to heat up.\nServe the soup with more pesto drizzled on top.\n\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nSTUDENTS:  \nPrior to our Sunday\, June 7th cooking session:  \n\nConfirm your participation by signing up at the bottom of this page\nGather your ingredients\nMake sure that you have either a Soup Pot large enough to hold all of this soup\, or two smaller ones that will together hold it all\nHave 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)\n\nHave all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back\, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin. \nEveryone’s first name should identify them on our zoom screen please. \nSee you soon!!\nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Pasta Pesto Turkey and Spinach” and any relevant food allergy info (which we will discuss on the call). Within one week\, drop containers of frozen soup off at one of the following participating food assistance providers\, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time.  You will report all KindSoups that you shared – with to the food assistance organization\, or to those people whom you know. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingrediemts used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n\nOnline KindSoup for Students
URL:https://dokindworks.org/project/kindsoup-for-students-make-pasta-pesto-turkey-and-spinach-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/png:https://dokindworks.org/wp-content/uploads/2026/03/Pesto-Turkey-and-Spinach-e1774579868170.png
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260608T170000
DTEND;TZID=America/New_York:20260608T180000
DTSTAMP:20260530T001326
CREATED:20260527T131124Z
LAST-MODIFIED:20260529T141515Z
UID:10005314-1780938000-1780941600@dokindworks.org
SUMMARY:Make Stuffed Cabbage Roll Soup to Share With Others
DESCRIPTION:Join KindChef Denise to make a Stuffed Cabbage Roll Soup  (based on this recipe from Bowl of Delicious.) After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nStuffed Cabbage Roll Soup\n\n\n\nIngredients\n\n1/3 cup butter divided\n2 large yellow onions diced\n6 cloves garlic minced\n2 – 3 pounds ground beef (or ground turkey\, skip for vegetarian option)\n8 cups roughly chopped green cabbage (about 2 small head or 1 large head)\n1/2 cup chopped fresh parsley\n2 teaspoons dried oregano (or 2 tablespoon fresh)\n4 teaspoons dried mint (or 4 tablespoons fresh\, can be omitted if you don’t have any)\n1 teaspoons crushed red pepper (optional\, more or less according to spice level preference)\n2 teaspoon kosher salt \n1 teaspoon black pepper\n30 oz. canned diced tomatoes (preferably fire roasted)\n1 cup red wine (optional)\n12 cups chicken broth (or vegetable broth)\n2 cups rice (any kind; see notes)\nGarnish: Romano or Parmesan cheese\, crushed red pepper\, and/or chopped parsley/herbs (optional)\n\nInstructions\n\n\nMelt half the butter in a large heavy pot or Dutch oven over medium-high heat. Add the diced onions and sauté for about 5 minutes\, until softened and starting to brown. Add the ground beef or turkey and minced garlic and brown the beef or turkey\, breaking apart with a wooden spoon as needed until fully cooked.\nAdd the cabbage to the pot\, and stir to coat. Let the cabbage soften up a bit for a couple of minutes\, stirring occasionally.\nAdd the chopped fresh parsley\, dried oregano\, dried mint\, crushed red pepper\, kosher salt\, black pepper\, canned diced tomatoes\, and red wine. Stir together\, then pour in the broth and bring to a boil.\nOnce the soup is boiling\, stir in the rice. Turn the heat to low\, cover\, and simmer for approximately 30 minutes\, or until the rice is fully cooked (this may take less time depending on the kind of rice you use).\nTurn off the heat. Add the remaining butter to the pot and stir in until it’s melted. Taste and adjust seasoning if necessary. If the soup is too thick\, you can add more water or broth until it’s thinned to your liking.\nServe\, topped with Romano or parmesan cheese\, crushed red pepper\, and/or more herbs if desired.\n\nNotes\n\n\nItalian seasoning may be used in place of the herbs and spices in this soup.\nI usually recommend converted (parboiled) rice in soups\, such as Ben’s Original. The reason for this is that it’s less starchy\, and it holds its shape more when submerged in liquid for a long time. This makes it easy to freeze and store leftovers without needing to cook the rice separately so it doesn’t turn mushy. That said\, a long grain white or brown rice\, or even a wild rice blend\, would work in this soup as well.\n\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Stuffed Cabbage Roll Soup” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-stuffed-cabbage-roll-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2024/04/Stuffed-Cabbage-Roll-Soup-e1714420161165.jpg
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260615T170000
DTEND;TZID=America/New_York:20260615T180000
DTSTAMP:20260530T001326
CREATED:20260527T133716Z
LAST-MODIFIED:20260529T140557Z
UID:10005316-1781542800-1781546400@dokindworks.org
SUMMARY:Make Vegetable Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make Vegetable Soup (based on this recipe from Love and Lemons).  After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nVegetable Soup\n\n\n\nIngredients\n\n6 tablespoons extra-virgin olive oil\n3 medium yellow onions\, diced\n1 tablespoon sea salt\, more to taste\nFreshly ground black pepper\n3 medium carrots\, diced\n3 small sweet potatoes\, diced\n3 (14.5-ounce) cans fire roasted diced tomatoes\n12 garlic cloves\, chopped\n2 tablespoons dried oregano\, or 6 tablespoons chopped fresh thyme or rosemary\n1/2 teaspoon red pepper flakes\, plus more to taste\n12 cups vegetable broth\n6 bay leaves\n3 cups halved cherry tomatoes\n3 cups chopped green beans\n3 zucchinis\, diced\n3 (15-ounce) cans chickpeas\, drained and rinsed\n1/3 cup white wine vinegar\n4.5 cups chopped kale\n\nInstructions\n\n\nHeat the oil in a large pot over medium heat. Add the onions\, salt\, and several grinds of pepper\, and cook\, stirring occasionally\, for 8 minutes.\nAdd the carrots and sweet potatoes\, stir and cook 2 more minutes.\nAdd the canned tomatoes\, garlic\, oregano\, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil\, then reduce the heat to a simmer and cook\, covered\, for 20 minutes.\nStir in the cherry tomatoes\, green beans\, zucchinis\, chickpeas\, and cover and cook 10 to 15 more minutes\, until the green beans are tender.\nStir in the vinegar and the kale and cook for 5 minutes\, until the kale is wilted. Season to taste and serve.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Vegetable Soup” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-vegetable-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2025/02/vegetable-soup-recipe-704x1024-1-e1739816817103.jpg
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260621T170000
DTEND;TZID=America/New_York:20260621T180000
DTSTAMP:20260530T001326
CREATED:20260522T225427Z
LAST-MODIFIED:20260529T141501Z
UID:10005310-1782061200-1782064800@dokindworks.org
SUMMARY:KindSoup for Students - Make Lemony Carrot and Cauliflower Soup to Share With Others
DESCRIPTION:Join us online for KindSoup for Students as we make a Lemony Carrot and Cauliflower Soup (based on this recipe from NY Times). After completing your soup\, and sharing some with your family\, freeze and label the rest for donation\, then drop off at one of our participating food assistance providers. \nStudents can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others.  There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup\, 3 SSL hours.  \nIn order to receive SSL Hours \n\nTake a picture during preparation\, of the finished product\, and at delivery\nreport on where you shared your KindSoup \nComplete this SSL Form  \n\nConnect to Zoom event \n\n\nLemony Carrot and Cauliflower Soup\n\n\n\n\n1/4 cup coriander seeds\n1/3 cup extra-virgin olive oil\, more for serving\n4 large white onions\, peeled and diced (8 cups)\n18 cups water\n8 large garlic cloves\, finely chopped\n20 medium carrots (4 pounds)\, peeled and cut into ½-inch pieces (8 cups)\n2 tablespoons kosher salt\, more as needed\n3/4 cup white miso\n4 small heads (or 2 large heads) of cauliflower\, trimmed and cut into florets\n2 teaspoons lemon zest\n1/2 cup lemon juice\, more to taste\nSmoky chile powder\, for serving\nCoarse sea salt\, for serving\nCilantro leaves\, for serving\n\nSoup Instructions\n\n\n\nIn a large\, dry pot over medium heat\, toast coriander seeds until fragrant and dark golden-brown\, 2 to 3 minutes.\nTransfer to a mortar and pestle and coarsely crush.\nReturn the pot to medium heat. Add the oil and heat until warm. Stir in onions; cook\, stirring occasionally\, until soft and lightly colored\, 7 to 10 minutes. Stir in garlic and cook 1 minute.\nAdd carrots\, crushed coriander\, salt and 18 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook\, uncovered\, 5 minutes. Stir in cauliflower and cook\, covered\, over medium-low heat until the vegetables are very tender\, about 10 minutes.\nRemove the soup from the heat. Using an immersion blender\, purée the soup until smooth. (Alternatively\, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary\, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile\, sea salt and cilantro leaves.\n\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nSTUDENTS:  \nPrior to our Sunday\, June 21st cooking session:  \n\nConfirm your participation by signing up at the bottom of this page\nGather your ingredients\nMake sure that you have either a Soup Pot large enough to hold all of this soup\, or two smaller ones that will together hold it all\nHave 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)\n\nHave all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back\, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin. \nEveryone’s first name should identify them on our zoom screen please. \nSee you soon!!\nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Lemony Carrot and Cauliflower Soup” and any relevant food allergy info (which we will discuss on the call). Within one week\, drop containers of frozen soup off at one of the following participating food assistance providers\, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time.  You will report all KindSoups that you shared – with to the food assistance organization\, or to those people whom you know. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n\nOnline KindSoup for Students
URL:https://dokindworks.org/project/kindsoup-for-students-make-lemony-carrot-and-cauliflower-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/webp:https://dokindworks.org/wp-content/uploads/2025/03/Lemony-Carrot-and-Cauliflower-Soup-e1741031150673.webp
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260622T170000
DTEND;TZID=America/New_York:20260622T180000
DTSTAMP:20260530T001327
CREATED:20260527T135025Z
LAST-MODIFIED:20260529T141509Z
UID:10005318-1782147600-1782151200@dokindworks.org
SUMMARY:Make Leek\, Fennel\, and Squash Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Leek\, Fennel\, and Squash Soup (based on this recipe from America’s Test Kitcheb.) After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nLeek\, Fennel\, and Squash Soup\n\n\n\nIngredients\n\n4½ pounds leeks\n3 fennel bulbs\n4½ pounds kabocha squash (original)\, butternut or sweet potato\, peeled and in 1 in chunks\n3 pounds hot Italian sausage\, casings removed (original recipe)\, plant-based sausage\, ground chicken\, or extra beans/greens\n12 garlic cloves\, peeled and sliced thin\n3+ tablespoons extra-virgin olive oil\n3/4 teaspoon table salt\n3 bay leaves\n12 sprigs fresh thyme\n18-20 cups vegetable or chicken broth\n3 (15-ounce) cans cannellini beans\, rinsed\n1½ cup finely chopped fresh parsley\n\nBefore You Begin: The final texture of the soup relies on the starchiness of the kabocha squash\, but in a pinch you can use butternut squash. (You can skip peeling the kabocha squash if you prefer.) \nInstructions (based on original kabocha and sausage recipe)\n\n\nTrim root end of the leeks and remove tough dark-green ends. Halve lengthwise and cut into ½-inch pieces. Wash and drain thoroughly. Transfer to bowl and set aside.\nRemove stalks and fronds from fennel bulbs. Halve bulb\, remove core\, and cut into ¼-inch pieces. Add to bowl with leeks.\nHalve the kabocha squash. Scrape out seeds\, then peel and cut squash into 1-inch pieces. Set aside. (See options in ingredient list.)\nCook hot Italian sausage (or options) in Dutch oven over medium-high heat until browned\, 5 to 7 minutes\, breaking up meat with wooden spoon.\nUse slotted spoon to transfer sausage to plate\, leaving fat behind in pot; set sausage aside.\nAdd leeks\, fennel\, the thinly sliced garlic cloves\, 3+ tablespoon extra-virgin olive oil\, 3/4 teaspoon table salt\, bay leaves and thyme sprigs to pot. Reduce heat to medium and cook\, stirring occasionally\, until vegetables are tender and just beginning to brown\, about 7 minutes.\nStir in squash; broth; cannellini beans\, rinsed; and sausage\, scraping up any browned bits. Cover pot\, increase heat to high\, and bring soup to vigorous simmer.\nReduce heat to medium and simmer vigorously until squash is tender\, 20 to 25 minutes\, adjusting heat as needed.\nRemove pot from heat\, discard bay leaves and thyme sprigs\, and stir in finely chopped fresh parsley. Season with salt and pepper to taste. Serve.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Leek\, Fennel\, and Squash Soup” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-leek-fennel-and-squash-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260629T170000
DTEND;TZID=America/New_York:20260629T180000
DTSTAMP:20260530T001327
CREATED:20260527T141620Z
LAST-MODIFIED:20260527T141620Z
UID:10005317-1782752400-1782756000@dokindworks.org
SUMMARY:Make (Spicy) Miso Lentil Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a (Spicy) Miso Lentil Soup (based on this recipe from the New York Times.) After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\n(Spicy) Miso Lentil Soup\n\n\n\nIngredients\n\n4 cups green or brown lentils\n3 cups long-grain white rice (or orzo or brown rice)\nSalt (to taste\, scaled up as needed during cooking)\n4 (5-ounce) packages fresh baby spinach (about 24 cups\, not packed)\n10 tablespoons white miso\n4 inches fresh ginger\, unpeeled and thinly sliced\n4 to 8 serrano or jalapeño chiles\, destemmed and halved (depending on heat preference)\n4 limes\, halved\n1/4 cup toasted sesame oil\, plus more for serving\n16 ounces (1 pound) shiitake mushrooms\, destemmed and thinly sliced\n24 cups water\n\nInstructions\n\n\nIn a medium or large pot\, saute the mushrooms in oil with 1/4 teaspoon salt over medium heat ntil the mushrooms are browned\, 7 to 9 minutes. Set aside. \nIn the same pot\, bring 24 cups of water\, the lentils\, rice and 1/4 teaspoon salt to a boil over high. Reduce heat\, cover and simmer\, stirring occasionally\, until the lentils are tender but not mushy and the rice is falling apart\, 15 to 20 minutes.\nWhile the soup is simmering\, in a blender\, combine 1 cup water\, the spinach\, miso\, ginger\, four serrano or jalapeño chiles and the juice from two limes. Blend until smooth. Because the mixture will be thinned by the soup\, it should be slightly too spicy; blend in more serrano until it is. Set aside.\nWhen the lentils are ready\, turn off the heat. Stir in the blended greens. (Mixture will thicken as it sits). Season to taste with salt\, then serve topped with the mushrooms\, a squeeze of lime and a few drops of sesame oil.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “(Spicy) Miso Lentil Soup” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingrediemts used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-spicy-miso-lentil-soup-to-share-with-others-2/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260701
DTEND;VALUE=DATE:20260801
DTSTAMP:20260530T001327
CREATED:20260528T184137Z
LAST-MODIFIED:20260528T185032Z
UID:10005321-1782864000-1785542399@dokindworks.org
SUMMARY:Bake Casseroles & Banana Breads for Goods for Good DC
DESCRIPTION:Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by Goods for Good in Washington\, DC.  \nWhen you sign up below\, you are committing to deliver four individual servings of a casserole or banana bread to the center  during the month of July – Monday-Friday between 10:00 am-4:00 pm. (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.) You can sign up for additional slots to bring more\, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below. \nOur recipe library has wonderful casserole suggestions\, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe\, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips\, raisins\, etc. Whatever you make\, be sure to note any allergens in your ingredients on the label (details below). \nHealth and Safety Information\nIn order to protect the quality of your donation and our program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for your donations! \nHow to Donate Your Meal Servings\nIndividually package up the number of servings you signed up to provide in small food containers with tight-fitting lids or zip-top bags. You can buy containers at the grocery store\, or ask your friends and neighbors for their small take-out containers\, and they’ll be thrilled to put their extras to good use! \n\n\n\n\n\n\n\nLabel each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include \n\ndate prepared\nyour first name and last initial\ntype of casserole or banana bread\ncommon allergens such as nuts\, eggs\, wheat\, dairy\nlabel vegan or vegetarian as appropriate\n\n\n\n\nDeliver your frozen meals during the month of July – Monday-Friday between 10:00 am-4:00 pm to Goods for Good (5830 Nebraska Ave NW\, Washington\, DC). (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.) \nStudent Service Learning\nStudents who sign up in advance\, participate in this project\, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate: \n\n4 single casserole servings = 2 SSL hours\n4 mini-loaves of quick bread = 2 SSL hours\n\nNote: MCPS allows no more than 8 SSL hours in a 24-hour period. \nSafety Reminder\nAs with all KindWorks projects\, when you register you do so with the understanding that volunteering may involve physical activity\, the handling of sharp objects and cooking apparatus\, the lifting of heavy objects\, contact with unidentified and unfamiliar persons\, and will require the exercise of reasonable care to avoid injury and/or damage\, and agree to assume any and all risks of personal injury or property damage. \nLearn more about this KindWorks program \n\nG4G Casserole & Banana Bread Donations
URL:https://dokindworks.org/project/bake-casseroles-banana-breads-for-goods-for-good-dc-2/
LOCATION:Goods for Good\, 5830 Nebraska Ave NW\, Washington\, DC\, 20015
CATEGORIES:Baking for Community,Cooking,Shelter Support
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260706T170000
DTEND;TZID=America/New_York:20260706T180000
DTSTAMP:20260530T001327
CREATED:20260527T141959Z
LAST-MODIFIED:20260529T135850Z
UID:10005271-1783357200-1783360800@dokindworks.org
SUMMARY:Make Sweet Corn Gazpacho to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Sweet Corn Gazpacho (based on this recipe from Love & Lemons). After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nSweet Corn Gazpacho\n\n\n\nIngredients\n\n12 ears corn\, kernels and juices\, reserve 1 cup for garnish\n4 large yellow heirloom tomatoes\, chopped \n4 yellow pepper\, stemmed\, seeded\, and chopped\n4 cups cucumber\, peeled and chopped\n1 cup extra-virgin olive oil\n1/3 cup sherry vinegar\n2 teaspoons sea salt\, to taste\nfreshly ground black pepper\, to taste\n\nfor garnish:\n\nreserved corn kernels\nsliced cherry tomatoes\nchopped basil and/or microgreens\n\ncomments that people sent in to consider before making yours:\n\ntry roasting the corn\, tomatoes and pepper\, in advance\ncan also quickly blanch the corn before blending\nsubstitute lime juice for the vinegar\nmake it a meal by sauteing up some shrimp with Old Bay Seasoning and adding it choppied to each bowl\n\nInstructions\n\n\nIn a blender\, combine the corn\, tomato\, pepper\, cucumber\, olive oil\, sherry vinegar\, salt\, and pepper and blend until smooth. Season to taste.\nServe with the reserved corn kernels\, cherry tomatoes\, and herbs.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Sweet Corn Gazpacho” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-soup-to-share-with-others-3/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2024/05/IMG_0084-cropped-e1749489823980.jpg
GEO:37.09024;-95.712891
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260801
DTEND;VALUE=DATE:20260901
DTSTAMP:20260530T001327
CREATED:20260528T184549Z
LAST-MODIFIED:20260528T185103Z
UID:10005319-1785542400-1788220799@dokindworks.org
SUMMARY:Bake Casseroles & Banana Breads for Goods for Good DC
DESCRIPTION:Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by Goods for Good in Washington\, DC.  \nWhen you sign up below\, you are committing to deliver four individual servings of a casserole or banana bread to the center  during the month of August – Monday-Friday between 10:00 am-4:00 pm. (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.) You can sign up for additional slots to bring more\, but students seeking SSL hours should note MCPS’s daily limit in the guidelines below. \nOur recipe library has wonderful casserole suggestions\, but you are welcome to deliver any type of nutritious casserole you wish to make. You can substitute zucchini bread or any other healthier type of quick bread in place of banana bread. And if you need of a recipe\, we recommend this one for mini loaves of banana bread. Feel free to customize your breads with chocolate chips\, raisins\, etc. Whatever you make\, be sure to note any allergens in your ingredients on the label (details below). \nHealth and Safety Information\nIn order to protect the quality of your donation and our program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for your donations! \nHow to Donate Your Meal Servings\nIndividually package up the number of servings you signed up to provide in small food containers with tight-fitting lids or zip-top bags. You can buy containers at the grocery store\, or ask your friends and neighbors for their small take-out containers\, and they’ll be thrilled to put their extras to good use! \n\n\n\n\n\n\n\nLabel each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include \n\ndate prepared\nyour first name and last initial\ntype of casserole or banana bread\ncommon allergens such as nuts\, eggs\, wheat\, dairy\nlabel vegan or vegetarian as appropriate\n\n\n\n\nDeliver your frozen meals during the month of August – Monday-Friday between 10:00 am-4:00 pm to Goods for Good (5830 Nebraska Ave NW\, Washington\, DC). (Note: Parents can drop off donations for their students. Please remember to snap a picture at drop-off for SSL approval.) \nStudent Service Learning\nStudents who sign up in advance\, participate in this project\, and submit a completed KindWorks SSL Request Form can earn SSL hours at the following rate: \n\n4 single casserole servings = 2 SSL hours\n4 mini-loaves of quick bread = 2 SSL hours\n\nNote: MCPS allows no more than 8 SSL hours in a 24-hour period. \nSafety Reminder\nAs with all KindWorks projects\, when you register you do so with the understanding that volunteering may involve physical activity\, the handling of sharp objects and cooking apparatus\, the lifting of heavy objects\, contact with unidentified and unfamiliar persons\, and will require the exercise of reasonable care to avoid injury and/or damage\, and agree to assume any and all risks of personal injury or property damage. \nLearn more about this KindWorks program \n\nG4G Casserole & Banana Bread Donations
URL:https://dokindworks.org/project/bake-casseroles-banana-breads-for-goods-for-good-dc-3/
LOCATION:Goods for Good\, 5830 Nebraska Ave NW\, Washington\, DC\, 20015
CATEGORIES:Baking for Community,Cooking,Shelter Support
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2022/12/casserole-scaled-e1670844240210.jpg
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END:VEVENT
END:VCALENDAR