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It’s August, when everything at McDonogh’s Roots Farm seems to ripen at once. The fields buzz with bees and hum with the chatter of student volunteers working side by side, picking beans, tomatoes, basil, and squash. As they work, conversations drift between the final weeks of summer and the excitement of a new school year. The volunteer efforts aren’t just appreciated—they’re essential, as much of what they harvest goes directly to the Maryland Food Bank through its 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 35 McDonogh student volunteers have 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 relies 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, and the Maryland Food Bank, and by August 1 had logged more than 4,275 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 school year, they shopped for and created specialized food bags for families dealing with severe food allergies.

“This 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.” 

Meanwhile, Paula Cooke ’28, who has been a dedicated volunteer since Lower School, joined 15 other upper schoolers this summer at Paul’s Place, a community outreach center that serves hot meals and offers job training, employment assistance, and more. “It’s engaging and full of energy,” she says, knowing that they are making a difference. 

Maddox Ward ’26 joined a group of student volunteers in support of the Ronald McDonald House by assembling cubby stuffers—small bags filled with water and snacks—and toiletry kits for families staying at the facility while their children receive medical care in Baltimore.

Whether harvesting vegetables, working with children, or packing supplies, McDonogh students are growing more than just service hours—they’re cultivating confidence, compassion, and courage. As Pineau puts it, “Service is an opportunity for them to realize their power and potential to do the greatest good in the world.”