By Isser Berg Thursday, January 21, 2016 at 3:01 pm | י"א שבט תשע"ו The Masbia soup kitchen on Coney Island Ave. in Midwood. (Alexander Rappaport) NEW YORK - Masbia soup kitchen is reporting a severe food shortage, warning that needy families will receive just the barest basics for this weekend’s food packages. “Sadly, the only protein that families who rely on Masbia will be getting in this weekend’s food packages will be dry beans,” said Alexander Rappaport, Executive Director of Masbia, in an interview with Hamodiaon Thursday.
Yes, Masbia is looking for a new space in Queens. But first, how about more plates and napkins? Masbia Soup Kitchen Network, the New York organization that feeds the needy in a dignified, restaurant-like setting, may soon be displaced from at least one of its three locations. “We will most probably stop operating our Rego Park location at the end of January,” said Alexander Rapaport, executive director of Masbia. “We hope to have another place by then. There might be a break of a few days, but we don’t see it as a big break.” Read More Here
by Nicollette Barsamian Ruben Diaz is the kosher chef at Masbia Soup Kitchen Network. The network has three locations: two are in Brooklyn – Borough Park and Flatbush, and the third is located at 98-08 Queens Boulevard, Rego Park, which garners the heaviest volume of food insecure visitors served by the network.
Introduction First, I want to start by thanking Councilman Levin, Chair of General Welfare Committee, for giving Masbia Soup Kitchen Network the opportunity to come here today and talk about some issues that us and many other soup kitchens face here in New York City. My name is Patrick Jean- Baptiste and I have been involved with Masbia since 2012. I started as a volunteer, but now I am currently the site coordinator for our Flatbush location in Brooklyn. Masbia is a soup kitchen network comprised of three locations spread throughout Queens and Brooklyn.
December 3, 2015
by Johanna GinsbergNJJN Staff Writer November 4, 2015 Following the scent of smoked ribs, brisket, and cholent wafting through the entryway of Ahawas Achim B’nai Jacob & David on a recent Friday, a visitor found Rabbi Adam Gindea in the West Orange synagogue’s kitchen. He pulled a giant vat out of the oven; inside, beef, beans, barley, potatoes, and some “secret ingredients” were stewing and marrying their flavors.
By NY1 NewsMonday, October 12, 2015 at 07:22 PM EDT A local soup kitchen that rushed to help the victims of a recent building explosion in Brooklyn is asking for help in replenishing its shelves. The Masbia Soup Kitchen in Rego Park has been serving hot meals since 2010. The non-profit relies on donations from local food banks and the public to keep its food pantry alive. Lately, organizers say their supplies have been stretched thin due to the building explosion in Boro Park and a decrease in donations. “Every week we give out 20 to 30-thousand pounds of food,” said Masbia’s Rego Park Site Coordinator, Patrick Jean-Baptiste. “Last week, we were lucky if we had 10 or 15 thousand.” “People line up in front of here a few hours before we open and the lines go around the corner,” added Executive Director Alexander Rapaport. “We try to make sure to never send anyone away.” To find out more about how you can help, visit: www.masbia.org.
NY Daily News: Tzimmes, a popular Rosh Hashanah dish, shines during Masbia Soup Kitchen’s Labor Day event
‘Tis the season for tzimmes. Tzimmes, a traditional hearty carrot stew known for its multiple variations, was an instant hit at the Union Square Farmers Market on Labor Day — when Masbia Soup Kitchen served the adaptable dish in preparation for Rosh Hashana. Also on the menu for interested passers-by: a decorative recipe booklet of 30 different ways to prepare and cook the tzimmes dish. “People who contributed recipes came in celebration of the debut of the book and to dish out some tzimmes,” said Alex Rapaport, Executive Director of Masbia Soup Kitchen. “They talked to people about these recipes, helped give out booklets and engaged people to taste different styles of carrots.” The kosher soup kitchen, which has locations in Brooklyn and Queens, set up shop in a tent belonging to a Muslim organic farmer to serve the tasty dish. Masbia’s chefs and contributors to the recipe book worked in tandem to spread the word about this sacred dish by distributing 1,500 of these booklets so people had time to make it before the Jewish holiday. Read More: NY Daily News
August 13, 2015By Liza Schoenfein Courtesy of Masbia SHARE Forward food editor Liza Schoenfein just fulfilled her dream of becoming a judge on Chopped — or in this case, Chop-Hunger, a competition that served as a benefit for Masbia, a kosher soup kitchen that delivers nutritious kosher meals with a hearty side of dignity. (That’s her, lower right.) I never get tired of the Food Network show Chopped, which I tend to binge watch when I’m tired or stressed. My younger son, Teddy, is also a fan, and he and I can sit through multiple episodes after a long day, happily critiquing the performances of the contestants as they cook their way through their mystery basket ingredients.