Winter can be especially difficult at the Capuchin Soup Kitchen in Detroit, where rising costs and economic uncertainty often translate directly into greater need. “It was pretty cold back in January and February, and even into the beginning of March, so I think our numbers reflected that,” said Tim Hinkle, Director of Public Relations for the Capuchin Soup Kitchen. “Even small cost-of-living increases will affect us; people will come in just to get a little relief and have a meal.” For many visitors, the meal programs and food pantry are not simply emergency services, but an important support system in an increasingly difficult economy.

“The food and clothing pantry can make a big difference in people’s lives,” Hinkle explained. “Many of our visitors are working, but it’s just tough to make ends meet.” The ministry’s approach remains intentionally simple and deeply Franciscan: hospitality first.

According to Hinkle, the broader trend line is moving upward again after a temporary slowdown during the COVID years. “There was a great deal of need before the pandemic,” he said. “Then during COVID we saw a decrease in visitors, probably due to fear of congregating, but there was also a lot of support from the state and federal government. As that aid went away, the economy changed, and now we are getting pretty close to pre-pandemic numbers—and rising.”

Meeting that need requires an enormous volunteer effort. “We receive a lot of support from parishes, Catholic and public schools, as well as families and groups who come to volunteer,” Hinkle said. “I think what makes the Capuchin Soup Kitchen unique is that Blessed Solanus Casey was here for 20 years and was such a beloved figure. He developed a following and had a way of bringing people along with him.” That spirit continues today through nearly 13,000 volunteers each year. “We are very grateful for all of them—and for all of our future volunteers,” he added.

For readers wondering how they can help, Hinkle points first to volunteering. “We are always looking for volunteers,” he said. “People can visit our website for information, including a link to our volunteer hub to find available shifts. They can make a donation online if they feel called to do so, and follow us on social media or sign up for our newsletter to stay informed about ways to help.” Donations of clothing and nonperishable food are always welcome at the ministry’s Guest Services Center. “It’s not a typical thrift store,” Hinkle explained. “Our guests shop for free, so those items are made directly available to people who need them.”

Financial support has remained steady largely because of that same generosity. “One thing that always impresses me is the generosity of people,” Hinkle said. “Our donors are so good and supportive. Our needs are always on the rise, so it’s a blessing to see such generosity.” The Capuchin Soup Kitchen is funded entirely through individual donations, corporate gifts, and foundation grants. “We couldn’t do it without such generous support,” he said. “It’s really amazing.”

At the same time, the organization is preparing for one of the most ambitious expansions in its history. In partnership with Food for Soul—an international nonprofit founded by renowned Italian chef Massimo Bottura and Lara Gilmore—the Capuchin Soup Kitchen is launching a new dining initiative at its Meldrum Community Center. The renovated facility will reopen as Refettorio Detroit — Capuchin Soup Kitchen, bringing a new emphasis on hospitality, sustainability, and community dining. “Hospitality is one of our core values—Franciscan hospitality,” Hinkle explained. “Sustainability is also a large part of the mission, especially in terms of care for creation.” Food for Soul currently operates in just two US cities, Harlem and San Francisco, making Detroit a unique addition to the project. The experience itself will look very different from a traditional soup kitchen.

“This will really elevate the dining experience, with a maître d’, volunteers serving meals in courses, and more of a communal setting to foster connection and conversation around the table,” Hinkle said. Much of the food will continue coming from Earth Works Urban Farm as well as rescued food from local partners. “It will be a unique experience, and we are excited to bring it to Detroit,” he said.

Working at the Soup Kitchen has also deepened Hinkle’s own faith life. “It’s a blessing to see faith in action when I come in to work—and to see the friars bring so many other people along and make them partners in Christian charity,” he reflected. “It can be difficult at times to see people struggling and not know what to do or how to help.” Still, he remains grateful to witness what happens daily inside the ministry. “I’m grateful that I’m able to see the good work the friars are doing and how others can be a part of it.”