MAILING ADDRESS:
PO Box 3102, Pawtucket   RI 02861
LOCATED AT:
195 Walcott Street, Basement, Pawtucket  RI  02860

CALL US AT (401) 258-4616

PSK News






Breakfast: 7:15 am - 8:00 am
Dinner: 4:45 pm - 5:30 pm
Lunch: 11:30 am, Roosevelt Avenue
  11:45 am, Collyer Park
​​
2024


Thank you to our extraordinary volunteers who have gone above and beyond the call of duty to assist us in meeting this unprecedented need.
We also wish to thank our donors, who continue to make it possible for us to do the work we do.  


Upcoming Schedule

Monday, 10/14/2024:
Columbus Day/Indigenous People Day:  OPEN
Breakfast:  7:15 am - 8:00 am
Dinner:      4:45 pm -  5:30 pm
Lunch:      11:30 am, Roosevelt Avenue
                 11:45 am, Collyer Park

Monday, 11/11/2024:  
Veterans' Day:  OPEN
Breakfast:  7:15 am - 8:00 am
Dinner:       4:45 pm - 5:30 pm
Lunch:       11:30 am, Roosevelt Avenue
                   11:45 am, Collyer Park

Thursday, 11/28/2024:
Thanksgiving Day:  OPEN
Regular Breakfast & Dinner will not be served.  No lunch delivery.
Thanksgiving Meal:  12:00 Noon - 1:00 PM

Tuesday, 12/24/2024:
Christmas Eve:  OPEN
Breakfast:     7:15 am - 8:00 am
Dinner:          4:45 pm - 5:30 pm
Lunch:          11:30 am, Roosevelt Avenue
                      11:45 am, Collyer Park

Wednesday, 12/25/2024:
Christmas Day:   OPEN
Christmas Brunch:  10:15 am - 11:00 am
No Dinner or Lunch Deliveries.

MERRY CHRISTMAS!

Tuesday, 12/31/2024:
New Year's Eve:    OPEN
Breakfast:       7:15 am - 8:00 am
Dinner:           4:45 pm - 5:30 pm
Lunch:           11:30 am, Roosevelt Avenue
                      11:45 am, Collyer Park

Wednesday, 01/01/2025
New Year's Day:      CLOSED
No Breakfast, No Dinner
Lunch:            11:30 am, Roosevelt Avenue
                       11:45 am, Collyer Park

HAPPY NEW YEAR!


Pawtucket Soup Kitchen's Greenhouse

Thanks to a grant provided to the Soup Kitchen by the Fred Roddy Foundation, the Soup Kitchen has built a greenhouse in its garden.  This will allow us to extend the growing season so we are able to provide fresh vegetables to our guests.
Our first summer/fall of utilizing the greenhouse allowed us to have fresh tomatoes, fresh parsley, basil, chives, and thyme until early November.   We look forward to next summer so we can increase our output in the greenhouse.
Thank you again to the Fred Roddy Foundation for making this greenhouse a reality for us.