HOLY APOSTLES SOUP KITCHEN BRINGS FARM TO TRAY AND SOUL TO SOUP
Since serving its first meal to 35 people in October 1982, Holy Apostles Soup Kitchen has opened its doors Monday through Friday, without fail, to feed hungry New Yorkers. Located in Chelsea, at the corner of 28th Street and 9th Avenue, the soup kitchen feeds close to 1,000 men, women, and children every day. Through blackouts, natural disasters, and even a church fire, we’ve never missed a day of serving in 35 years.
Image Courtesy of Holy Apostles Soup Kitchen
Serving 1,000 meals every day is a big task, and we couldn’t do it without the 50-70 dedicated volunteers who help us run our lunch service every day. Volunteers help with a variety of tasks, including greeting guests, serving food, bussing tables, and even playing music! We always welcome new volunteers, and signing up is easy – just visit www.holyapostlessoupkitchen.org/volunteer to sign up today.
In addition to our emergency food program, Holy Apostles also offers on-site social services to address guests’ other needs, including referrals for clothing, shelter, employment, medical services, drug and alcohol treatment, and HIV/AIDS services. Through our programs and in our commitment to combating hunger and homelessness, we provide the support and respect our guests need to become self-sufficient and regain hope for the future.
This spring, Holy Apostles Soup Kitchen will host our 5th annual sustainable food and wine benefit¸ Farm to Tray, on May 18th, 2017, to raise much-needed funds to support the nearly 5,000 meals we serve each week.
Image Courtesy of Holy Apostles Soup Kitchen
Farm to Traygrew out of Holy Apostles Soup Kitchen’s commitment to practicing food sustainability and providing nutritious meals for its guests. The event invites top NYC chefs to create a sustainable tasting menu using ingredients donated by event sponsor Whole Foods Market. Attendees dine in the beautiful landmark Church of the Holy Apostles, where soup kitchen patrons dine every day. By contributing to the cost of the fresh, local “farm to tray” produce and dairy used to make our daily meals, the benefit supports the annual budget and helps the soup kitchen prepare for its busy summer season.