The Soup Group began in 2012 when CCPKI started to host the Kent Island Farmer’s Market and Lindy Coltharp made one pot of soup on Thursday morning. Since then it has grown into a major production with Lindy leading about 15 volunteers to make 2 or 3 soups and 2 or 3 salads each week.
How It Works
The menu is decided by Monday night. Shopping and some food prep begins on Tuesday afternoons and evening. Late Tuesday Lindy sends an email to the volunteers describing the menu and the tasks for each day.
On Wednesday morning Lindy sends an email to people on the pre-order list so they can place orders for the week. Full production begins on Wednesdays at noon and goes until 9 pm (or later, as needed) to make the soups and prepare as much as possible for the salads, which get finalized on Thursdays.
We start at noon on Thursday to complete any soups and assemble the salads. The Pre-order Team, usually about 4 people, assemble the pre-orders for the day, which range between 70 and 120. Order pickup begins at 2:30 and ends at 5:30 pm. It takes about an hour after that to get everything cleaned up and put away. Any leftover soups and salads are packed for donation to those in need in the community.
Volunteers are always welcome in the Christ Church kitchen for an hour or two, or as long as possible, on:
• Wednesdays, between noon and 9 pm; and
• Thursdays, between 11 am and 6pm
No special skills are needed; there is something for everyone to do, from chopping, juicing citrus, filling pre-orders, taking pre-orders out to customers, or washing dishes.
We enjoy a really wonderful camaraderie and there is always a tasty spread of snacks, music, and a lot of love being shared! Volunteers also “earn” a free soup or salad to take home!
If you would like to volunteer, contact Lindy Coltharp (email@example.com, 410-212-6269 )or just show up!