The anchor of NY1, Bree Driscoll, with camerawoman Chelsea Katz, presents Masbia Soup Kitchen distributing flyers in 7 languages to encourage Masbia clients to get vaccinated again Covid-19.

The anchor of News12 presents reporter Faith Graham at Masbia of Boro Park interviewing our ED AlexRapaport about Masbia Soup Kitchen Network starting to encourage thousands of immigrant families who come to pick up their weekly emergency food packages to get vaccinated and the $100.00 gift card.

Read the article below written by Reuvain Borchardt in the Straight Talk section in Hamodia. Hamodia speaks with Masbia chef RUBEN DIAZ shortly after he led a delegation of Masbia workers and volunteers marching in New York City’s Hometown Heroes Parade. The parade honored 14 categories of frontline COVID workers, including those who worked in emergency food operations. Masbia has food pantries and soup kitchens in Boro Park, Flatbush, and Forest Hills.

Read the article below published in the Brooklyn Daily Eagle. Masbia's Chef Ruben Diaz and other members of Masbia staff will participate in "Hometown Heroes' parade." The parade will feature a variety of different floats. Each one representing a group of essential workers who served this city heroically throughout the pandemic.

Read the article below written by Bryce Gruber, published in the Newsbreak, on Masbia Soup Kitchen and Farmer Lee Jones getting together to help those in need throughout an amazing cookbook with recipes made of fresh vegetables, the cookbook which is filled with mouth-watering recipe gems, isn’t categorized as kosher, so Chef Jordana Hirschel and Chef Jamie Simpson, together, they reviewed the entire 600-page cookbook and came up with 22 alternative recipes for the ones that aren’t kosher.

On a sprawling piece of land near the shores of Lake Erie in rural Huron, Ohio, you’ll find the Chef’s Garden, an innovative farm dedicated to growing high-quality crops through natural and environmentally-friendly practices. True to its name, the farm is focused on providing specialty and heirloom vegetables, herbs, microgreens and edible flowers to the most esteemed chefs and restaurants around the world. Their Earth-to-Table™ philosophy focuses on the health and nutrition of the soil first as the foundation to growing high-quality, ultra nutrient-dense crops, using techniques that are somehow both as old as times and incredibly innovative at the same time.