George's Free General Store

    The Hunger and Homelessness initiative sponsors George’s Free General Store, a food pantry that runs on donations from community members.

    Take what you need and give when you can.

    To uphold the spirit of the Honor Code, all users of the Free General Store will:

    • Take only what you need — others also need the support, and this is a shared resource;
    • Donate when and what you can, so that this effort can continue;
    • Clean up after yourself and others, please! Wipe down the counters, do the dishes, clean out the sink, and sweep the floor after using the kitchen;
    • Appliances/Cookware/Plates/Cutlery are to be used on site (do not take home);
    • Leave constructive comments and suggestions so we can improve!
    • And come as often as you need!

    Who can use the pantry?

    The pantry is available for any student at Washington College.

    How can I donate?

    Place items in the collection box located in the center of the main downstairs corridor of Hodson Hall Commons.

    How can I donate monetarily?

    Make a gift online. Select "Other" and type "George’s General Store."

    Please contact Shane Brill for more information.

    Where is George's Free General Store located?

    The pantry is located in the Goose Nest within Hodson Hall Commons.

    How can I accommodate dietary restrictions and preferences?

    Please consider donating items that reflect diverse dietary needs and lifestyle choices: carnivore, gluten-free, keto, nut-free, vegan, vegetarian.

    What products should I avoid donating?

    To support our sustainability and wellness goals, try to avoid:
    - "ultraprocessed" products: more than five ingredients in a disposable packet
    - products with added sugar and sweeteners
    - products manufactured with industrial fats (vegetable oil, canola, cottonseed, soy, sunflower, safflower)
    - products packaged in non-recyclable containers.

    What items are needed most?

    Please see the lists below for ideas.

    Eco-friendly and non-toxic products are better for people and the environment, and are as effective as other soaps and detergents. Please refrain from donating items with fragrances and dyes, as these may be harmful chemicals or pollutants. Check back soon for a complete listing of recommended products available in our area.

     

    Top Items in Need

    The following foods support diverse dietary approaches and are selected from the Food Initiative's nourishing pantry recommendations.

    Animal products: bone broth, canned anchovies, canned sardines, canned tuna, canned wild caught salmon

    Plant products: canned artichokes, nori, olives, organic popcorn, sweet potatoes, unsweetened coconut flakes, vegetable broth

    Fats: aged cheese, avocado oil, ghee, coconut milk, coconut oil, olive oil

    Dried Fruits: dates, figs, persimmons, prunes, raisins

    Nuts and Seeds: almonds, hazelnuts, macadamia nuts, pistachios, pecans, pumpkin seeds, sunflower seeds, walnuts

    Chocolate: cacao nibs, dark chocolate (85% or higher), Enjoy Life brand chocolate chips; cocoa powder (non-dutched)

    Sweeteners: blackstrap molasses, pure maple syrup, raw honey


    Additional Items to Consider Donating

    • organic coffee
    • tea
    • breakfast cereal / instant oatmeal
    • breakfast / granola bars
    • microwave foods
    • canned beans
    • canned fruit
    • canned meats
    • canned soup
    • canned veggies
    • deodorant
    • lotion
    • makeup wipes
    • pads / tampons
    • shampoo / conditioner
    • soap / body wash
    • toothbrushes
    • toothpaste
    • gluten-free pasta
    • mac and cheese
    • peanut butter and jelly
    • pasta
    • ramen and yakisoba noodles
    • rice (white and brown)

     

    Healthy Dorm Recipes Using Shelf-Stable Foods!

    Ingredients:

    • 2 oz. Chickpea or lentil pasta
    • ½ cup No-sugar added marinara sauce or can diced tomatoes 
    • 2 tbsp parmesan cheese

    Directions:

    1. Place pasta in microwave safe bowl and fill with water until completely covered
    2. Microwave uncovered for 3-5 minutes, or until pasta reaches desired texture
    3. Strain water from pasta and set aside
    4. (Optional) Microwave marinara or diced tomatoes for 30 seconds, then pour on pasta
    5. Top with parmesan cheese

    Ingredients:

    • 1 package Chili Seasoning Mix
    • 1 can (14.5 oz.) diced tomatoes, undrained
    • 1 can (16 oz.) kidney beans, drained and rinsed 
    • 1 can (15 oz.) tomato sauce 
    • 1 cup water

    Directions:

    1. Mix water and seasoning in small bowl 
    2. Pour mixture into instant pot with tomatoes, beans, and tomato sauce without stirring
    3. Close Instant Pot lid and set valve to seal
    4. Cook for 10 minutes on the MEAT/STEW setting. Quick release pressure once done cooking, open lid, and stir

    Ingredients:

    • 2 oz. chickpea or lentil pasta
    • 2 tbsp basil pesto
    • ½ cup canned white beans, drained and rinsed 
    • ¼ cup canned artichoke hearts, drained and chopped
    • ¼ cup canned sun-dried tomatoes, drained and chopped
    • Salt and pepper to taste

    Directions:

    1. Place pasta into microwave safe bowl and cover with water
    2. Microwave for 5 minutes or until desired texture
    3. Mix in beans, artichoke hearts, sun dried tomatoes, and pesto
    4. Season with salt and pepper to taste 

    Ingredients:

    • ½  tbsp lemon juice (optional)
    • 1 tbsp extra-virgin olive oil
    • ½ cup canned cannellini beans (or any type of white bean), drained and rinsed 
    • ½ can tuna fish, drained
    • 2 tbsp pepperoncini peppers, chopped
    • Salt and pepper to taste


    Directions:

    1. Combine lemon juice, olive oil, sprinkle of salt and pepper in a bowl. 
    2. Mix in beans, tuna, and peppers.
    3. Add additional salt and pepper to taste 

    Ingredients:

    • 2 14 oz. cans of chickpeas, drained 
    • ½ tsp garlic powder
    • ⅓ cup canned tahini 
    • 4 tbsp lemon juice
    • 3 tbsp olive oil
    • ¾ tsp sea salt
    • 1 tsp ground cumin
    • ¾ tsp paprika
    • Water as needed 

     

    Directions:

    1. Combine chickpeas, lemon juice, garlic powder, cumin, paprika, and remaining salt in a blender or food processor and let sit for 5 minutes (do not blend yet)
    2. Add tahini and blend. Add cold water 1 tbsp at a time while blending until the mixture is smooth 
    3. Add more salt to taste, drizzle with olive oil, and top with paprika

    Ingredients

    • 2.5 tbsp coconut oil
    • ½ cup popcorn kernels
    • Your choice of seasonings (Ex. salt, cinnamon, nutmeg, nuts, sugar, etc.)

    Directions: 

    1. Turn instant pot on to saute setting and select either “more” or “high”
    2. Let the pot sit until the display says “high”, then add coconut oil and let it completely melt 
    3. Add 3 popcorn kernels and stir until they are completely covered with oil. Place the lid on the pot.
    4. When the kernels start to pop, add in the remaining kernels and mix them until they are completely covered with oil 
    5. Cover the pot with a glass lid slightly ajar. The popcorn should begin popping in roughly 3 minutes.
    6. Remove lid and stir unpopped kernels to the bottom to allow for them to pop
    7. Once the majority of kernels are popped, pour the popcorn into a separate bowl and top with your choice of seasonings

    Ingredients:

    • 1 tsp olive oil
    • 2 cups steel cut oats
    • 2 cups your choice milk
    • 1 cup water 
    • 1 tsp ground cinnamon
    • 1 tbsp maple syrup

     

    Directions:

    1. Coat the bottom of the instant pot with olive oil
    2. Add oats, milk, water, cinnamon, and syrup into the instant pot and mix
    3. Cover and set the valve to seal then select the manual function at high pressure. Set the timer to 10 minutes for chewy oats or 14 minutes for creamier oats. 
    4. Let the steam naturally release for about 10-15 minutes before opening 
    5. Stir oats and let sit for several minutes to thicken 

    Ingredients:

    • 1.5 cups brown basmati rice
    • 2 cans mixed vegetables 
    • 4 cups low sodium vegetable broth 
    • ¾ tsp onion powder
    • ¾ tsp garlic powder
    • ¼ tsp dried oregano
    • Salt and pepper to taste 

    Directions:

    1. Add all of the ingredients into the instant pot and stir. Close the lid and seal the pot. Set to high pressure for 22 minutes. (It will take 15-20 minutes for the pot to reach pressure)
    2. When the cooking time is done, allow the pressure to naturally release for 10 minutes. Then release the remaining pressure and open the lid. 
    3. Add salt and pepper to taste

    Ingredients:

    • 1 can mixed vegetables
    • 1 can italian style diced tomatoes
    • 1 can great northern beans
    • 1 can black beans, drained and rinsed 
    • 4 cups low sodium vegetable broth 
    • Salt and pepper to taste 

     

    Directions:

    1. Add all ingredients into the instant pot and mix. 
    2. Place the lid on the instant pot and seal. Close the pressure release valve. Set to manual, high pressure for 5 minutes
    3. When done cooking, either quick release steam or allow 20 minutes for a natural release 

    George's Free General Store


    Learn more about George's Free General Store:

    • March 2022 — WC News
    October 2021 — The Elm
    November 2019 — The Elm


    Monetary Donations

    Please consider making a gift to support this effort. Select "Other" and type "George’s General Store." Thank you!

    Local Resources


    Food Initiative

    Food security begins by knowing what is available and how to prepare it. The Food Initiative provides resources and guidance for reconnecting with food.


    Contact Us

    Email georgespantry@washcoll.edu.

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