Bake Casseroles & Banana Breads for So What Else
2026-03-02 - 2026-03-14 | So What Else, 4924 Wyaconda Road, Rockville, 20852, United States
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by So What Else in Rockville.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center March 2nd – 14th Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm. 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.
Our 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).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids. 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!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
any relevant allergy or food preference info

Deliver your frozen meals March 2nd – 14th anytime Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm, to So What Else at (4924 Wyaconda Road, Rockville, MD).
Student Service Learning
Students 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:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As 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.
Learn more about this KindWorks program

Casserole & Banana Bread Donations

Make Wonton Soup to Share With Others
2026-03-02 17:00 - 18:00 (America/New_York) | Virtual Gathering, United States
Join KindChef Alexa to make a Wonton 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.
Connect to Zoom event

Wonton Soup

Ingredients

1/3 cup Oil
32 oz Shiitake mushrooms
3/4 cup low-sodium soy sauce, divided
8 cloves garlic, minced
24 cups low-sodium chicken or vegetable stock
32 oz bok choy, chopped
4 inches fresh ginger, peeled and grated
12 cups pre-shredded carrots
80 mini frozen wontons
1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons toasted sesame oil

Optional for serving

1/2 teaspoon sugar or honey
Chopped green onions (to taste)
Chili crisp, chili oil, or sriracha

Instructions

Place a large stockpot or wok over medium heat. Add the oil and when it begins to shimmer, add mushrooms. Saute until mushrooms are deep golden brown, 5 to 7 minutes. Add 1/4 cup soy sauce and the garlic, and cook for 2 minutes more.
Pour stock over mushrooms. Add bok choy, shredded carrots, and ginger.
Bring stock to a simmer. Simmer until vegetables are tender, 4 to 5 minutes.
Add frozen wontons and cook until they float, 2 to 3 minutes.
Stir in remaining 1/2 cup soy sauce, rice vinegar, lime juice, toasted sesame oil, and sugar.
Taste the soup. If you’d like it more salty, stir in some soy sauce. If you’d like it more tart, stir in some more rice vinegar or lime juice.
Ladle soup into bowls. Top with green onions and chili crisp, chili oil, or Sriracha.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Wonton 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Afghan Aush to Share With Others
2026-03-09 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make an Afghan Aush – Bean & Noodle Soup (based on this recipe from Pickup Limes.) 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.
Connect to Zoom event

Afghan Aush

Ingredients

2 cups dry chickpeas
2 cups dry kidney beans
2 cups dry brown lentils
2 cups dry mung beans
36 cups boiling water
1 1/4 cup vegetable oil
8 medium yellow onions, chopped
32 garlic cloves, thinly sliced
4 Tbsp dried mint leaves
2 Tbsp ground turmeric
14 oz flour noodles (reshteh), snapped in half
6 cups fresh parsley, minced
6 cups fresh cilantro, minced
6 cups fresh spinach, chopped
4 stalks green onions, thinly sliced (optional)
2 Tbsp salt, plus more to taste
3 Tbsp dried fenugreek leaves (optional)
1/4 tsp ground black pepper
5 cups unsweetened soy yogurt (or any unsweetened plant-based yogurt of choice)

Instructions

Add the chickpeas and kidney beans to a large bowl and cover with plenty of water. In another large bowl, add the lentils and mung beans, and also cover with lots of water. Let both bowls soak on the counter overnight.
The next day, when ready to make your meal, drain the water from the legumes and rinse.
To a large pot on high heat, add the drained chickpeas and kidney beans, along with the boiling water. Bring to a boil uncovered.
When it boils, it starts creating some foam on the top. Scoop off the foam, then reduce the heat to a gentle simmer and cover completely with a lid. Cook for 50 – 60 minutes.
Meanwhile, to a large pan on high heat, add the oil, onion, and salt. Cook until the onions are lightly golden, about 5 minutes. Add the garlic and cook until golden.
Then add the dried mint and turmeric, and stir to toast for 20 seconds.
Reserve a quarter of the onion mixture in a bowl and set aside to be used as garnish later. Add the rest to the pot of cooking beans.
When the beans are cooked through, add the drained lentils and mung beans. Bring to a boil, then reduce to a gentle simmer and cover with the lid. Cook for 15 minutes.
Meanwhile, chop all the greens: parsley, cilantro, spinach, and green onion.
Then add the noodles and cook for 7 – 8 minutes, or until al dente.
Add the chopped greens, salt, fenugreek, and pepper to the pot. Cook for 2 – 3 minutes. Add more water as needed, as the beans and the noodles will quickly soak up the liquid.
Plate, and garnish with yogurt and the reserved onion and garlic mixture. Enjoy!

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Afghan Aush” 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

KindSoup for Students - Make Miso Coconut Butternut Squash Soup to Share With Others
2026-03-15 17:00 - 18:00 | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Miso Coconut Butternut Squash Soup (based on this recipe from the Forked Spoon). 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.
Students 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 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours

take a picture during preparation and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Miso Coconut Butternut Squash Soup

3 medium butternut squash
4 tablespoon olive oil
5 medium onions, chopped
8 stalks celery
8 large carrots, chopped
5 cups cauliflower florets
12 cloves garlic, minced
4″ piece ginger, peeled and sliced
3 quarts low-sodium vegetable stock, plus more as needed
2 cans coconut milk (each can is 13 ounces)
6 tablespoon white miso

Optional: Fresh cilantro, sesame and pumpkin seeds, sliced lime to garnish
Soup Instructions

Before the Zoom session: Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Wash the skin of the squash and cut into 0.5″ inch slices and then into half moons. Brush the squash with olive oil and sprinkle with salt and pepper. Transfer the baking sheet to the oven and bake for 30-40 minutes, flipping halfway through cooking. Remove from the oven and allow to cool before peeling the skin off the flesh. Set aside.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions and cook for 3-4 minutes, stirring often. Add the celery, carrots, and cauliflower, and sprinkle with salt and pepper. Stir well to combine. Cook for approximately 5-6 minutes, stirring frequently.
Add the garlic and ginger to the pot. Cook for 2-3 minutes, stirring continuously. Add the vegetable stock and bring to a low boil. Cover with a lid and simmer until vegetables are soft (approximately 10 minutes).
Remove from heat and transfer the previously baked cooked squash to the pot.
Use a hand blender or high-speed blender to puree the soup until smooth and creamy. Add the coconut milk and stir to combine.
Transfer the miso paste to a small cup filled with warm water and whisk well to combine. Stir the miso into the soup and return the pot to medium-low heat. Heat just until warmed through but not boiling and season with salt and pepper, to taste.
Garnish soup with sesame seeds, pumpkin seeds, fresh cilantro and sliced lime. Enjoy!

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, March 15th cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make 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
Have 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)

Have 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.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Miso Coconut Butternut Squash 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

Bake Casseroles & Banana Breads for So What Else
2026-03-16 - 2026-03-31 | So What Else, 4924 Wyaconda Road, Rockville, 20852, United States
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by So What Else in Rockville.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center March 16th – 31st Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm. 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.
Our 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).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids. 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!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
any relevant allergy or food preference info

Deliver your frozen meals March 16th – 31st anytime Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm, to So What Else at (4924 Wyaconda Road, Rockville, MD).
Student Service Learning
Students 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:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As 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.
Learn more about this KindWorks program

Casserole & Banana Bread Donations

Make Lemon Chicken Orzo Soup to Share With Others
2026-03-16 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Lemon Chicken Orzo Soup (based on this recipe from Joy Bauer.) 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.
Connect to Zoom event

Lemon Chicken Orzo

Ingredients

2 medium yellow onions, finely diced (about 2 cups)
8 medium carrots, diced into thin coins (about 4 cups)
2 teaspoons kosher salt
½ teaspoon ground black pepper
6 to 8 cloves garlic, minced
4 teaspoons lemon zest
16 cups reduced-sodium chicken broth
2 cups whole-grain orzo, or any small whole-grain pasta
2 tablespoons corn starch + 2 tablespoons water*
½ cup lemon juice
6 cups cooked, shredded chicken**
½ to 1 cup roughly chopped fresh dill, optional

*You can use 4 tablespoons arrowroot flour instead of cornstarch. Mix it with 4 tablespoons water to dissolve before adding to soup.
**You can use rotisserie chicken or any leftover cooked chicken and shred by hand.
Instructions

Liberally coat a large pot with olive oil spray and warm over medium heat. Add onions, carrots, salt, and black pepper and cook, stirring occasionally, 7 to 9 minutes, until veggies are softened. Add garlic and lemon zest and cook 1 minute. Stir often to prevent the garlic from burning.
Add chicken broth to the pot, increase heat to high, and bring soup to a boil. Add orzo, reduce heat to a simmer and continue to cook, stirring occasionally to prevent the orzo from sticking to the bottom of the pot, for about 6 minutes or until orzo reaches al dente. Meanwhile, make the cornstarch slurry by adding the cornstarch and water to a bowl, and whisking until smooth. Set aside until ready to use.
Once orzo is cooked, add shredded chicken, lemon juice, and cornstarch slurry to the pot and mix everything together. Simmer 10 to 15 minutes to allow soup to thicken. Add additional salt, pepper and fresh dill, if desired, and serve piping hot.
It will last a few days in the fridge or you can stash in the freezer for a few months. It will thicken in the freezer, but should thin out when heating. You can add a little more broth if desired.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Lemon Chicken Orzo” 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Har Shalom KindSoup - Spring Minestrone with Kale & Pasta to Share With Others
2026-03-22 16:00 - 17:00 | Virtual Gathering, United States
Join KindChef Marj Klein to make a Spring Minestrone with Kale & Pasta for Har Shalom’s Sunday KindSoup. All are welcome – whether Har Shalom congregants or not!
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.
Contact Marj to Participate

Spring Minestrone with Kale & Pasta

Ingredients

1/3 cup extra-virgin olive oil
2 med/large onions, halved then thinly sliced
6 celery stalks, thinly sliced
Kosher salt and black pepper
4 Tbsp minced garlic
4 Tbsp ginger (optional)
12-16 Cups vegetable stock
3 cups ditalini or other small pasta (cook separately)
1 lb asparagus, sliced into ½-inch pieces, thinly sliced zucchini, chopped broccoli
3 cups fresh or frozen peas
½ Cup lemon juice
12 ounces baby kale, baby spinach, or torn spinach

Optional

Add-ins: white beans, garbanzo beans, chopped carrot
Toppings pesto, grated parmesan

Instructions

Cook pasta al dente separately. Let cool.
Heat olive oil on medium high. Add onions and celery, salt and pepper. Cook 5 mins until softened.
Add ginger (optional) and garlic. Stir. Cook 2 mins.
Add stock. Bring to simmer. IF not separately cooking pasta, add now and cook to al dente. Add asparagus, peas, and any other vegetables. Cook 3 mins.
Add lemon juice. Stir in kale/spinach. Cook until softened.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Spring Minestrone with Kale & Pasta” 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Broccoli, Barley and Cannellini Bean Soup to Share With Others
2026-03-23 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Carol to make a Broccoli, Barley and Cannellini Bean Soup (based on this recipe from 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.
Connect to Zoom event

Broccoli, Barley and Cannellini Bean Soup

Ingredients

1 cup pearl barley
Salt
3 heads of broccoli (about 3 pounds)
½ cup extra-virgin olive oil, plus more for serving
4 ½ tablespoons chopped garlic
3 cups cooked cannellini or other white beans (from 3 15-ounce cans), rinsed and drained
3 beef bouillon (vegetable stock or bouillon) cubes or 3 teaspoons beef stock concentrate
Freshly ground black pepper

Instructions

Put the barley in a large saucepan with enough water to cover by 3 inches and ½ teaspoon of salt. Bring to a slow, steady simmer, then cover, and cook until the barley is fully tender, 30 to 45 minutes. Drain, saving the water in a large bowl for the soup.
While the barley is cooking, detach the florets and any small leaves from the broccoli. Peel the main stems and the florets’ stems. Rinse the broccoli well.
Fill a large soup pot with water and bring to a boil. Add 5 tablespoons salt and the thick, main broccoli stems. (The salt is to keep the broccoli green and it will not make it too salty.) Cook for 7 or 8 minutes, then add the florets. When the water returns to a boil, cook for another 10 minutes or so, then drain. Chop the broccoli rather fine and set aside.
Put the olive oil and garlic in the soup pot, turn on the heat to medium, and cook, stirring frequently, just until the garlic turns a deep ivory, about 1 ½ minutes.
Add the broccoli and cook for 2 or 3 minutes, turning it over from time to time to coat it well. Add the cannellini beans and cooked barley and stir once or twice.
Add enough of the barley cooking water to cover by at least 2 inches, using fresh water if you need more. Put in the bouillon cube and several grindings of pepper, and stir for 15 or 20 seconds. Bring to a simmer and cook for about 5 minutes. Taste and correct for seasoning. Serve with a trickle of olive oil in each bowl.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Broccoli, Barley and Cannellini Bean 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Vegetarian Chili to Share With Others
2026-03-30 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Vegetarian Chili. 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.
Connect to Zoom event

Vegetarian Chili

Ingredients

3 Tbsps vegetable oil
3 medium (2 large) onions, diced
9 cloves garlic, minced
4-5 carrots, chopped
4 stalks celery, chopped
3 large bell peppers, chopped
1 lb white mushrooms, chopped
2-3 lbs Morningstar Farms (or similar) faux ground beef or sausage
3 28 oz cans chopped tomatoes (not drained) – or fresh equivalent
3 14/15oz cans kidney beans (not drained) – or fresh equivalent
3 14/15oz cans kernel corn (not drained) – frozen/fresh acceptable
3 Tbsps chili powder
3 Tbsps ground cumin
1 Tbsp + 1-1/2 tsps oregano
1 Tbsp + 1-1/2 tsps chopped basil

Instructions

Heat oil in large soup pot. Add onions. Saute 5 mins.
Stir in garlic. Saute 2 mins.
Stir in peppers, mushrooms, faux meat, frozen vegetables (if using). Saute 3 mins.
Add all remaining ingredients. Stir. Bring to boil. Stir. Reduce heat and simmer 30 mins.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Vegetarian Chili” 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Bake Casseroles & Banana Breads for So What Else
2026-04-01 - 2026-04-15 | So What Else, 4924 Wyaconda Road, Rockville, 20852, United States
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by So What Else in Rockville.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center April 1st – 15th Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm. 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.
Our 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).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids. 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!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
any relevant allergy or food preference info

Deliver your frozen meals April 1st – 15th anytime Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm, to So What Else at (4924 Wyaconda Road, Rockville, MD).
Student Service Learning
Students 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:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As 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.
Learn more about this KindWorks program

Casserole & Banana Bread Donations

Make Chicken Tortilla Soup to Share With Others
2026-04-06 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Dominique to make a Chicken Tortilla 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.
Connect to Zoom event

Dominique’s Chicken Tortilla Soup

Ingredients

6-8 garlic cloves in olive oil.
1.5 tsp of cumin
1.5 tsp of chili powder
4-6 boxes (or the equivalent of better than bouillon!), or vegetable broth
3 cups chicken pulled from a rotisserie chicken or home-cooked chicken
3-4 cans white beans like Canellini or Great northern, drained and rinsed
3-4 14 oz cans black beans, drained and rinsed
2 1 lb bags frozen corn (usually use white corn)
Salt and Pepper to taste
Roughly chop fresh cilantro, 1/2 to 1 bunch to taste

Instructions

Preparation:

Sautee 6-8 garlic cloves in olive oil.
Add in 1.5 tsp of cumin, 1.5 tsp of chili powder.
Add chicken broth 4-6 boxes (or the equivalent of better than bouillon, which is my friend).
You can sub veg broth if desired but I have never tried this.
Add chicken pulled from a rotisserie chicken (3 cups)
Add 3-4 cans white beans like canellini or great northern drained and rinsed
Add 3-4 14 oz cans black beans drained and rinsed
Add 2 1 lb bags frozen corn (usually use white corn)
Pepper to taste.
Roughly chop fresh cilantro, 1/2 to 1 bunch to taste

To serve:

Crush tortilla chips in a bowl
Sprinkle shredded sharp cheddar on top
Ladle the soup over the chips and cheese, as they soften and melt, they add flavor and texture and thicken the soup.

To distribute:

add cheese and chips in a way that works for your containers. Our suggestion is to mix in gently to the soup after it has cooled significantly, as you ladle into containers for distribution.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Chicken Tortilla 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Sort and Pack Summer Fun Stuff Donations
2026-04-07 14:00 - 17:00, 2026-04-20 12:00 - 15:00 | Bender JCC, JCC, 6125 Montrose Road, Rockville, 20852
Help sort and pack Summer Fun Sacks for children in our area. All donations will be stored, sorted, and packed at the Bender Jewish Community Center (6125 Montrose Road).
More dates to come. Please check back.
Student Service Learning
High School Students can earn SSL hours for participation.
Safety Reminder
As 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.
Learn more about this KindWorks program

SFS Sorting/Packing

Sort and Pack Summer Fun Stuff Donations
2026-04-08 13:00 - 17:00, 2026-04-15 13:00 - 17:00, 2026-04-22 13:00 - 17:00, 2026-04-30 13:00 - 17:00, 2026-05-04 13:00 - 17:00, 2026-05-06 13:00 - 17:00, 2026-05-07 13:00 - 17:00 | Bender JCC, JCC, 6125 Montrose Road, Rockville, 20852
Help sort and pack Summer Fun Sacks for children in our area. All donations will be stored, sorted, and packed at the Bender Jewish Community Center (6125 Montrose Road). Kindly sign up for the 1pm-3pm shift and/or the 3pm-5pm shift.
More dates to come. Please check back.
Student Service Learning
High School Students can earn SSL hours for participation.
Safety Reminder
As 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.
Learn more about this KindWorks program

SFS Sorting/Packing

Sort and Pack Summer Fun Stuff Donations
2026-04-13 11:00 - 15:00 | Bender JCC, JCC, 6125 Montrose Road, Rockville, 20852
Help sort and pack Summer Fun Sacks for children in our area. All donations will be stored, sorted, and packed at the Bender Jewish Community Center (6125 Montrose Road). Kindly sign up for the 11am-1pm shift and/or 1pm-3pm shift.
More dates to come. Please check back.
Student Service Learning
High School Students can earn SSL hours for participation.
Safety Reminder
As 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.
Learn more about this KindWorks program

SFS Sorting/Packing

Make Spring Minestrone with Kale and PastaSoup to Share With Others
2026-04-13 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Carol to make a Spring Minestrone with Kale and Pasta (based on this recipe from NY 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.
Connect to Zoom event

Spring Minestrone with Kale and Pasta

Ingredients

3/4 cup extra-virgin olive oil
6 large shallots or 3 small onions (or 2 medium-large), thinly sliced
6 celery stalks, thinly sliced
Kosher salt and black pepper
6 tablespoons minced fresh ginger (optional)
6 tablespoons minced garlic
6 quarts (24 cups) low-sodium chicken or vegetable stock
3 cups ditalini or other small shaped pasta (~15 ounces), cooked separately if preferred*
24 ounces asparagus, trimmed and sliced into ½-inch pieces (1½ cups), thinly sliced
zucchini or chopped broccoli
3 cup fresh or frozen peas
15 ounces baby kale, baby spinach or torn spinach (about 12 cups

*substitute with 3 15oz cannelini beans (or great white northern beans) for more protein and less carbs
Instructions

In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
Stir in small shaped pasta and cook according to package instructions until al dente*. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
If brothier soup preferred, cook pasta separately and add after the vegetables or before freezing for distribution.
Divide soup among bowls. Swirl in some pesto and top with Parmesan.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Spring Minestrone with Kale and Pasta
” 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Bake Casseroles & Banana Breads for So What Else
2026-04-16 - 2026-04-30 | So What Else, 4924 Wyaconda Road, Rockville, 20852, United States
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by So What Else in Rockville.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center April 16th – 30th Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm. 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.
Our 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).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids. 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!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
any relevant allergy or food preference info

Deliver your frozen meals April 16th – 30th anytime Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm, to So What Else at (4924 Wyaconda Road, Rockville, MD).
Student Service Learning
Students 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:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As 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.
Learn more about this KindWorks program

Casserole & Banana Bread Donations

KindSoup for Students - Make Lemony Carrot and Cauliflower Soup to Share With Others
2026-04-19 17:00 - 18:00 | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Lemony Carrot and Cauliflower Soup (based on this recipe from New York 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.
Students 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.
In order to receive SSL Hours

Take a picture during preparation, of the finished product, and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Lemony Carrot and Cauliflower Soup

1/4 cup coriander seeds
1/3 cup extra-virgin olive oil, more for serving
4 large white onions, peeled and diced (8 cups)
18 cups water
8 large garlic cloves, finely chopped
20 medium carrots (4 pounds), peeled and cut into ½-inch pieces (8 cups)
2 tablespoons kosher salt, more as needed
3/4 cup white miso
4 small heads (or 2 large heads) of cauliflower, trimmed and cut into florets
2 teaspoons lemon zest
1/2 cup lemon juice, more to taste
Smoky chile powder, for serving
Coarse sea salt, for serving
Cilantro leaves, for serving

Soup Instructions

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
Return 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.
Add 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.
Remove 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.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, April 19th cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make 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
Have 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)

Have 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.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

Make Chicken and Spinach Soup to Share With Others
2026-04-20 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Lynn to make a Chicken and Spinach Soup (based on this recipe from NY 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.
Connect to Zoom event

Chicken and Spinach Soup

Ingredients

¾+ cup olive oil, plus more for serving
4 large shallots, thinly sliced (12 ounces)
4 (1-inch) piece fresh ginger, thinly sliced (about 8 tablespoons)
12-16 large garlic cloves, thinly sliced
4 pounds ground chicken (preferably dark meat), or choice of cooked bean
1 cup quinoa, rinsed and drained
4½-6 teaspoons ground cumin
4 teaspoons gochugaru paste (or crushed red pepper to taste-start with a little and taste for heat!)
2 teaspoons ground turmeric
4 (10-ounce) bags frozen sliced mixed mushrooms (or fresh mushrooms, sliced)
4-5 quarts low-sodium chicken broth (original recipe calls for just 1 quart)
4 (5-ounce) packages baby spinach (about 5 cups)
Kosher salt and freshly ground black pepper
Lemon wedges, for servin

Instructions

Heat olive oil in a large pot over medium-high heat. Add the shallots, ginger, garlic and chicken, and cook, breaking up the chicken into small crumbles, until the shallots are slightly translucent and the chicken is browned, about 5 minutes. Add the quinoa, cumin, gochugaru and turmeric, and cook, stirring often, until the spices are fragrant, about 1 minute.
Add the mushrooms and cook until they thaw and soften, 1 to 2 minutes.
Add chicken broth and bring to a boil. Cover the pot and reduce the heat to low and cook until the quinoa has swelled and the centers are translucent, 10 to 11 minutes. Turn off the heat and stir in the spinach. (The residual heat will wilt the spinach right away.)
Season generously with salt and pepper and serve with lemon wedges and a drizzle of olive oil.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Chicken and Spinach 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Make Pasta Pesto Turkey and Spinach to Share With Others
2026-04-27 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Lynn to make a Pasta Pesto Turkey and Spinach (based on this recipe from NY 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.
Connect to Zoom event

Pasta Pesto Turkey and Spinach

Ingredients

6-8 tablespoons extra-virgin olive oil
4 onions, chopped
1 teaspoon crushed red pepper, more to taste
2 teaspoons fine sea or table salt, more to taste
2 pounds ground turkey
2 cup pesto, store-bought or homemade, more for serving
4 quarts vegetable or chicken broth, (plus 1-2 quarts more as needed for brothiness)
2-3 cups orzo or macaroni, (original recipe calls for 1 cup)
20 ounces baby spinach
4 lemons, halved
Whole-milk ricotta, for serving (optional), omit for freezin

Instructions

Heat 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.
Add the turkey and pesto, and cook, breaking up the turkey with your spoon, until the meat is browned in spots, 4 to 7 minutes
Add 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.
Add 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.
Serve the soup with more pesto drizzled on top.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal 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. 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Bake Casseroles & Banana Breads for So What Else
2026-05-01 - 2026-05-15 | So What Else, 4924 Wyaconda Road, Rockville, 20852, United States
Join our team in preparing nutritious and delicious casseroles and/or banana bread for the individuals served by So What Else in Rockville.
When you sign up below, you are committing to deliver four individual servings of a casserole or banana bread to the center May 1st – 15th Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm. 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.
Our 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).
Health and Safety Information
In order to protect the quality of your donation and our program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for your donations!
How to Donate Your Meal Servings
Individually package up the number of servings you signed up to provide in small food containers with tight-fitting lids. 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!

Label each container and freeze. (Use this template to print six-per-page KindWorks labels off your own printer.) Labels should include

date prepared
your first name and last initial
type of casserole or banana bread
any relevant allergy or food preference info

Deliver your frozen meals May 1st – 15th anytime Monday-Friday between 7:00a m-4:00 pm or Saturdays between 5:00am- 3:00pm, to So What Else at (4924 Wyaconda Road, Rockville, MD).
Student Service Learning
Students 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:

4 single casserole servings = 2 SSL hours
4 mini-loaves of quick bread = 2 SSL hours

Note: MCPS allows no more than 8 SSL hours in a 24-hour period.
Safety Reminder
As 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.
Learn more about this KindWorks program

Casserole & Banana Bread Donations

KindSoup for Students - Make Vegetable Soup to Share With Others
2026-05-03 17:00 - 18:00 | Virtual Gathering, United States
Join us online for KindSoup for Students as we make a Vegetable 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.
Students 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.
In order to receive SSL Hours

take a picture during preparation and at delivery
report on where you shared your KindSoup
Complete this SSL Form

Connect to Zoom event

Vegetable Soup

3 cup extra-virgin olive oil
3 medium yellow onions, diced
1 tablespoon sea salt, more to taste
Freshly ground black pepper
3 medium carrots, diced
3 small sweet potatoes, diced
3 (14.5-ounce) cans fire roasted diced tomatoes
12 garlic cloves, chopped
1/3 cup dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
1/2 teaspoon red pepper flakes, plus more to taste
12 cups vegetable broth
6 bay leaves
3 cups halved cherry tomatoes
3 cups chopped green beans
3 zucchinis, diced
3 (15-ounce) cans chickpeas, drained and rinsed
1/3 cup white wine vinegar
4.5 cups chopped kale

Soup Instructions

Heat 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.
Add the carrots and sweet potatoes, stir and cook 2 more minutes.
Add 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.
Stir in the cherry tomatoes, green beans, zucchinis, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, May 3rd cooking session:

Confirm your participation by signing up at the bottom of this page
Gather your ingredients
Make 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
Have 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)

Have 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.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal 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 (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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Online KindSoup for Students

Make Chickpea Avgolemono to Share With Others
2026-05-04 17:00 - 18:00 | Virtual Gathering, United States
Join KindChef Alexa to make a Chickpea Avgolemono (based on this recipe from the Washington Post.) 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.
Connect to Zoom event

Chickpea Avgolemono

Ingredients

8 tablespoons olive oil
4 medium yellow onions
8-9 celery stalks, diced
4 medium parsnips, peeled and diced
2 teaspoons fine salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
4 (15-ounce) cans chickpeas, (preferably no-salt-added), drained and rinsed
8 tablespoons chopped fresh dill, plus more for optional garnish
24 cups (6 quarts) low-sodium chicken or vegetable broth
2-3 cups dried orzo pasta
8 large eggs
12 tablespoons fresh lemon juice (from 4-6 lemons), plus more as needed
4 cups (20 ounces) frozen peas (no need to defrost

Substitutions

Yellow onion >> white onion.
Parsnip >> carrot.
Fresh dill >> 2 teaspoons dried dill.
Canned chickpeas >> 1 1/2 cups home-cooked chickpeas.
Orzo >> other small pasta shape, or rice.
Gluten-free? >> Use gluten-free orzo or pasta, or rice

Instructions

In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onion, celery, parsnips, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the chickpeas and the dill. Add the broth, increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Remove about 1.5-2 cups of the hot broth from the pot, being sure to leave behind
the vegetables, and transfer to a liquid measuring cup. Stir the orzo into the pot and simmer until it is tender, about 10 minutes.
While the orzo cooks, in a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs, then, whisking constantly, gradually add the hot broth.
Once the orzo is tender, add the peas to the pot, then gradually stir the egg mixture into the soup. Cook, stirring constantly, until the soup thickens and is steaming hot but not boiling. Season with more salt, pepper and lemon juice, as desired. When ready to serve, ladle the soup into bowls and garnish with fresh dill, if desired.

Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:

Start with clean hands and wash again frequently as needed throughout the cooking process.
Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
Keep longer hair tied back.
Follow other common sense procedures, such as never returning a tasting spoon to the pot!

Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Chickpea Avgolemono” 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.

Rainbow 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).
So 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.
Upcounty 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.
Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!

Here are some options for donating outside the DC area:

NYC Community Fridges located throughout New York City.
Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
Community Refrigerators located in Los Angeles

See you in the KindSoup kitchen!
Learn more about this KindWorks program

Sort and Pack Summer Fun Stuff Donations
2026-05-11 11:00 - 16:00 | Bender JCC, JCC, 6125 Montrose Road, Rockville, 20852
Help sort and pack Summer Fun Sacks for children in our area. All donations will be stored, sorted, and packed at the Bender Jewish Community Center (6125 Montrose Road). Kindly sign up for the 11am-1pm shift and/or 1pm-4pm shift.
More dates to come. Please check back.
Student Service Learning
High School Students can earn SSL hours for participation.
Safety Reminder
As 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.
Learn more about this KindWorks program

SFS Sorting/Packing
