By: Meredith Bower
In August, when everything at McDonogh’s Roots Farm seemed to ripen at once, the fields were buzzing with bees and humming with the chatter of student volunteers working side by side, picking beans, tomatoes, basil, and squash. As they worked, conversations drifted between the final weeks of summer and the excitement of a new school year. The volunteer efforts weren’t just appreciated—they’re essential, as much of the Roots harvest goes directly to the Maryland Food Bank’s Farm to Food Bank program.
Volunteering and service-learning are at the heart of Greatest Good McDonogh, the School’s signature program that inspires students from prekindergarten to twelfth grade to find their purpose, grow empathy, and discover the power they have to do good in the world. While community service is a graduation requirement in Upper School, many students go well beyond the 40-hour minimum, giving their time to Roots and other organizations each summer.
This year, more than 70 McDonogh student volunteers stepped up to help Director of Roots Sharon Hood and Chef Mallory Staley with a wide range of tasks—from hauling and harvesting to caring for chickens and turkeys, preserving honey, making jam, and processing tomatoes and peppers.
“The work isn’t easy,” says Hood, “but I always find what kids like. One thing I won’t do is bring people out here to weed.” Her thoughtful approach keeps students engaged and eager to return.
While some students dug into farmwork, others spent part of their summer volunteering with McDonogh’s Bridges Summer Institute, a five-week program serving elementary and middle school students. Director George Hutchins says he relied on a dedicated group of Upper School volunteers to assist in the classroom, chaperone field trips, coordinate special activities, and serve as positive role models. The nearly two dozen Upper School volunteers who were committed to the summer program brought energy, patience, and heart to the job, which resulted in them forming genuine bonds with the younger students.
In addition to Roots and Bridges, upper schoolers volunteered with many other nonprofit organizations throughout the Baltimore area, including the Special Olympics, the Baltimore Hunger Project, Pauls Place, and the Ronald McDonald House. By the end of the summer, they had logged more than 5,725 hours.
“An essential part of our service program is that the projects involve meaningful interactions with people,” says Artie Spruill, Program Director of Greatest Good McDonogh. “We encourage students to earn at least 15 hours through direct service in underserved communities.”
One group from the Class of 2026, Minoo Nassiri, Sonia Marwaha, Jolie Citron, and Jordana Dopkin, who launched a nonprofit and club called the Teen Allergy Food Network, partnered with Happy Helpers for the Homeless after being connected through Greatest Good. Using funds they raised by selling allergy-friendly foods at the end of the last school year, they shopped for and created specialized food bags for families dealing with severe food allergies.
“It is an awesome example of students learning skills—both through classwork and club leadership—and extending their reach into the community,” says Jen Pineau, Director of Greatest Good McDonogh.
Bobbi Coffman of Happy Helpers has a deep appreciation for the School’s volunteers and says, “McDonogh students are a cherished part of our family, and are involved in every aspect of our work. We could not do it without them! They radiate pure sunshine, work so hard, bring hope to the 1,092 people that we serve, meet urgent needs, and improve lives.”
Whether harvesting vegetables, working with children, or packing supplies, McDonogh students are growing more than just service hours—they’re cultivating compassion and confidence. As Pineau puts it, “Service is an opportunity for them to realize their power and potential to do the greatest good in the world.”
