After Delays, Masbia Soup Kitchen in Boro Park Opens Doors
Affixing the mezuzah at the door of the new Boro Park location are Masbia Executive Director Alexander Rapaport (left), Rabbi Isaac Tirnauer of Shomrei Shabbos (center) and Rabbi Abraham Friedlander. Image by Courtesy of Masbia Soup Kitchen Network
By Liza Schoenfein November 11, 2016
The Boro Park branch of Masbia Soup Kitchen Network finally opened its doors Wednesday night, serving a hearty chicken dinner to a handful of hungry clients, after serious financial constraints resulted in delays over the past several months.
So it was all the more satisfying for Masbia’s tireless executive director, Alexander Rapaport, when on Tuesday night three prominent Boro Park rabbis affixed a mezuzah at the front door. In attendance were the Hivnov Rov, the Rov of 24-hour synagogue Shomrei Shabbos and the Kosov Rebbe, as well as Rapaport and his father, Yosef Rapaport.
Related
“The Boro Park opening was definitely fulfilling and was very exciting to see,” Rapaport said. “The Jewish saying is that Moses brought the first set of tablets with a lot of fanfare and those broke. He went back to heaven to bring a second set, which he brought in a more mundane way and those survived. You can say our second opening in Boro Park was much like the arrival of the second tablets.”
The first dinner at the new Boro Park location. Image by Courtesy of Masbia Soup Kitchen Network
Cash flow is still a major issue for Masbia, Rapaport said, and fundraising continues through Facebook and the Boro Park location’s website. “Boro Park is finally open but now Queens is operating out of a truck in front of the old storefront, waiting for the new site to be renovated.”
Masbia is a unique type of soup kitchen in that it serves hot kosher meals to the hungry (of any religion) in a restaurant-like setting designed expressly to preserve the dignity of its clients. (It also provides bags of groceries to take home.)
In 2016, Masbia has given out over 2 million meals, according to Rapaport.
Related
Liza Schoenfein is food editor of the Forward. Contact her at [email protected] and on Twitter, @lifedeathdinner
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
