I think Karen has a lot of valid points, including about the historical difficulty of purchasing foods that have a hechsher (symbol of kosher certification, such as the "OU" that many folks are used to seeing - the U inside a circle). But those are Orthodox hechshers, and, arguably, if it's kosher enough for the Orthodox Union, it's *at least* kosher enough for a conservative synagogue.

As for the specifics of kashrut or halacha, are those details really a measure of the "tenets of Judaism" or are they the details of a particular group of Jews? Possibly a little of each. And as to whether some might consider our kitchen to be "not kosher enough" -- that is certainly true. Some might. But we are not a modern orthodox congregation, and the Conservative rabbis, as far as I am aware, do have *some* leeway regarding "kosher by ingredient" standards for certain types of food. (Perhaps I have not understood correctly? I would bet that Rabbi Weber has a lot to teach us on this score).

At any rate, this conversation is certainly giving me plenty of food for thought. I would love to hear what others have to share on the subject.

: This is an interesting question. I personally feel that the Rutland Jewish Center, as well as any Jewish organization for that matter, should to the best of its ability be promoting the basic tenants of Kashrut. That said, I think that we need to explore what that means. I have always been appalled when I have been at other places of worship that have blatently mixed milk and meat and or served pork or shellfish....and there are many esp. Reform cong where that occurs, although I think that is diminishing.

: In Rutland there have always been issues to deal with...not the least of which has been lack of Heckshered items to purchase....this was especially true through the 70's and 80's when it was more necessary to read ingrediants. This has improved over the past decade and even at Pesach we have many many options available in the local grocery store and truly this was not always the case.

: I think it is the place of the Synagogue to educate its congregants about Kashrut and to do its best to demonstrate it in all instances.

: The structure of the RJC kitchen would not pass Kashrut standards by many people's standards. The fact that we have milk and meat in the same space even though we have guidelines for changing over and it is only one way or the other at any given time would not meet most of the very observant's standards....That said we do not have much choice, so we need to make do and figure out what is allowed and what is not and do the best given those conditions.

: As to the question related to events that might happen outside of the RJC and here I would include things like participation in the Ethnic festival...which we could do with Kosher food, but which would be on Shabbat?......

: or the question that came up around the Deli supper and whether it could be at a local restaurant with non Kosher cold cuts? ....

: These are questions that are different and should have discussion, at the very least, and for which we should be engaging discussion with Rabbi Weber as to his thoughts and past practice in the other small communities that he has worked in.

: I do not believe that the desire to make money should weigh out over the desire to uphold the tenents of Judaism, If we are not able to represent them to ourselves and others then who will????????????