With eager determination some stay afloatFall 2011By Emerald Pellot [Excerpt from article]“The impact of the recession on Masbia can be measured by a number of gauges. Some of our big donors who helped us financially before the recession, can no longer help us,” said Alexander Rapaport, founder of Masbia. “Other donors have been awakened by the recession and prefer to give their money to emergency programs rather than a slew of other philanthropic causes.” Masbia was founded in 2005 by Mordechai Mondelbaum and Mr. Rapaport. The only kosher “soup kitchen” in the city was created in Brooklyn with a vision of feeding the hungry in a well-lit dignified setting. Masbia relies heavily on volunteers and only 10% of its funding is government based—for a grassroots organization like this, the recession can have serious consequences.
NEW YORK (CBS 2) - September 28, 2011 Rosh Hashanah began at sundown - marking the start of the Jewish High Holy Days.The ten-day period of reflection is traditionally a time to review the mistakes of the past year and resolve to make improvements in the next.CBS 2`s Cindy Hsu headed to to Brooklyn on Wednesday, where the economy has some turning for help.The Masbia Soup Kitchen in Flatbush is buzzing as families who have hit hard times pick up free holiday groceries."I`m jobless, I`m on unemployment right now looking for a job and it`s very hard for me right now raising my children," Agnes Gruenbaum told Hsu.
Tuesday, August 09, 2011BY IZABELA RUTKOWSKI DAILY NEWS STAFF WRITERSHandcrafted mezuzah cases designed by a pediatrician are doing more than protecting homes - they are helping to feed the hungry.Dr. Alma Krupka Klein put $700 in checks in an envelope and sent it to Masbia, a struggling soup kitchen in Borough Park, Brooklyn, several weeks ago."It was like, wow, it came [at] a very perfect moment," said Masbia director Alex Rapaport. "There was a burning utility bill on the table that day. That envelope saved us."
Monday August 1, 2011 9:25 PM The following nine days are a designated mourning period for traditional Jews. During this period it is customary not to eat meat, which was considered a luxury, and to eat fish instead. Making meals for the “nine days” is a challenge. Putting together menus and staying within a regular budget is not easy. So running a soup kitchen which feeds close to 500 meals a night makes the “nine days” a very expensive proposition. Finding an alternative to chicken, which in our society has become the cheapest protein, is challenging.
July 26, 2011, 2:41pmBy Devra FerstFor many of the 1.4 million hungry people in New York there is little or no access to sustainable and locally sourced food. Out of necessity, many food pantries and soup kitchens historically stocked take-home bags and filled plates with mass-produced food from far away places, frozen veggies and canned legumes.
June 29, 2011 BROOKLYN — In its last fiscal year, from July 2009 to June 2010, Masbia, the kosher soup kitchen organization, opened three new kitchens with the help of the Metropolitan Council on Jewish Poverty and United Jewish Appeal-Federation of Jewish Philanthropies.In addition to its original kitchen in Borough Park, Masbia now has one in Williamsburg, one in Flatbush and one in Rego Park, Queens. In this year of transition from one kitchen to a four-kitchen network, the organization served 55,923 meals.
NY Daily News: Kosher soup kitchen Masbia is hungry for aid In these tough times, even people who help people have to find ways to save money doing it.For the last few weeks, Masbia has been serving chicken wings."We used to give whole chickens, based on family size, or maybe thighs and breasts," said Alexander Rapaport, co-founder and executive director of the Brooklyn-based, kosher soup kitchen. "But for the last few weeks, we`ve started to give chicken wings only. We`re not exactly in a deficit, but we have to cut corners."
Food banks around the country are implementing new policies to combat rising food costs and food shortages as more people are struggling to get enough to eat.On July 1, for the first time ever, Washington, DC`s Capital Area Food Bank will charge its members for fruits and vegetables. The charge of 10 cents per pound affects the approximately 700 agencies that rely on the organization to help feed the hungry. The cost of food has risen to an all-time high this year; the Food Bank needs to offset the extra $1 million spent of fresh produce. As a result of this produce charge, regional hunger relief organizations are having to stretch their dollar further. Food for Others pantry in Fairfax, Virginia will have to pay an additional $40,000, a quarter of its purchased food budget. Bread for the City, DC`s largest food pantry, is planning to find additional produce by scavenging for fruit on trees in public places.
April 11, 2011For the last 36 hours dozens of volunteers have turned the Masbia central kitchen into a Passover grocery store. They have been arranging a large-scale display of donated Passover staples such as matzah, potato starch, nuts, chicken, meat, oil, grape juice, produce and much more, to be distributed to single mothers. These foods were donated by the Metropolitan Council on Jewish Poverty, City Harvest, Food Bank and purchased with money from private donations.