Holy Apostles Soup Kitchen provides a hot, nutritious, well-balanced meal every weekday, including holidays, from 10:30 a.m. to 12:30 p.m. Soup kitchen guests come from all over the five boroughs of New York City, and for many of them, this is the only meal they will eat that day. We have always had an open-door policy—everyone is welcome, without question or qualification.
Although we only serve for two hours, the day at the soup kitchen is much longer than that. It starts bright and early at 6 a.m. when our chefs arrive to begin to prepare the meal for the 1,000 or more guests they will feed that day.
But it’s not only the quantity of meals served that’s important—providing nutritious food that will sustain and nourish our guests is also key to our approach. Each meal is designed with health in mind and is made up of the recommended balance of fruit, vegetables, grains, protein and New York state dairy. Only whole grains are used and in the last few years we have removed all processed food from the menu.
Serving begins promptly at 10:30 a.m. when the doors open and the first of the guests begin to stream in. Each guest picks up a tray from the food line, stops at the beverage station for a drink, and takes a seat at one of the large round tables set up in the beautiful sanctuary of the church. Often guests will enjoy music performed by other guests or musicians who are willing to donate their time. After or before lunch, they make take advantage of one of the other programs on offer, such as yoga, meditation, computer classes or on-site health services.
By 12:30 p.m. the last of the guests have received their meals. Staff and volunteers, tired and eager to sit down, line up for their own lunches. By 1:30 p.m. the volunteers have departed. Then the cleaning begins. By 5 p.m. the last of the mops disappear into the closet, the machines are shut down and all is quiet until 6 a.m. the next day, when it starts all over again…
Why not join us at Farm to Tray, our unique sustainable food event held in conjunction with top New York chefs?