Kol Sasson Congregation


Vision Statement:

To support, encourage, inspire, and transform Jewish lives.

Mission Statement:

To be a vibrant, inclusive, thoughtful, observant, and generous community with joyful tefillah.

Guiding Principles:

    • Utilize critical inquiry in our approach to Jewish life within the traditional framework of halacha;
    • Encourage men and women to participate in ritual and leadership roles;
    • Imbue tefillah with beauty and kavanah;
    • Cultivate high quality family and intergenerational experiences;
    • Support and nurture our community.


*Torah Reading Spreadsheet – sign up!*


The halakhic basis for our minyan

Other links


Kol Kasson’s Kashrut Community Standard

Kol Sasson welcomes all Jews.

Everyone is respected as an integral part of our community because Kol Sasson is an inclusive, halachically
observant community. Kashrut is a central value for Kol Sasson, and all of our communal events follow
standards of kashrut intended to ensure that the largest number of members is comfortable eating. We also
recognize that, as has been the case in many Jewish communities throughout history, Kol Sasson members
observe a range of kashrut standards in their own homes.

Food served at any communal Kol Sasson event must be prepared using certified kosher products on
utensils and appliances that are kosher (see additional resources section for more information). Communal
events include all formal events coordinated by Kol Sasson and advertised through our weekly emails.
Many communal events (including kiddushim and community lunches) occur at shul and are catered, while
others such as seudot shlishit, onegei Shabbat and the Purim party take place in private homes. Everyone
contributing cooked food to a communal event in a private home must adhere to this standard in the
preparation of his or her contribution.

While we require all ingredients and supplies used in preparing food for communal events to be kosher, it is
possible for participants to contribute food irrespective of one’s personal practices. The simplest way is to
provide packaged food that is certified kosher. Kol Sasson recognizes the kashrut certifications listed
here, on the CRC or ASBI websites. Any food brought to an event in a community member’s home must be
purchased, transported, and prepared/reheated in a manner that is consistent with being shomer Shabbat
(see additional resources section for more information). People can cut and bring fruits and vegetables that
are washed in a normal fashion.

Below please find some specific guidelines (in no way comprehensive, please see links below for additional
– Cheese and dairy products: All cheese and cheese-based products need reliable supervision, even
cheese which is 100% vegetarian. Fresh milk, fresh cream, half-and-half and butter (grades AA and
AAA) do not require supervision.

– Canned vegetables: Canned vegetables need reliable kashrut supervision.

– Frozen fruit and vegetables: Except for artichoke hearts, brussel sprouts, and all products coming
from China (which always need supervision), frozen fruit and vegetables are all kosher as long as there are
no extra flavorings or stabilizers – beyond salt or baking soda or the like – and have no added oils.

– Canned and bottled fruit: Canned fruit – including cranberries and apple sauce – meeting the following
criteria are kosher without supervision: not made in China, no artificial or natural flavors or colors. The
following are acceptable additives: sugar, heavy or light syrup, high fructose corn syrup, citric acid and
ascorbic acid (vitamin C).

– Fruit juices: Grape juice, pink grapefruit juice, prune juice and tomato juice always need reliable
supervision. Other 100% pure fruit juices – apple, orange, pineapple, grapefruit, etc – with no added natural
or artificial flavorings or added “fruit juice” do not need supervision.


Additional resources:

1. oukosher.org/passover/articles/kashering-for-passover/
If your kitchen does not conform to the community kashrut standard detailed above and you would like to
make changes to meet the standard, there are complicated procedures that you can follow. The best option
is to consult a local rabbi or other expert in Jewish law. The above link provides general procedures for
kashering and includes some other links, as well. (Note that the procedures outlined at the link above are
for Passover, but are valid during the rest of the year, as well.)

2. Food may be reheated on Shabbat only if all four of the following conditions are met: (1) the food was
totally cooked before shabbat; (2) the food is solid, not liquid; (3) the reheating is done on a device such as a
warmer or hotplate (i.e. not something that you could use for cooking raw food); (4) the warmer or hot
plate was turned on before Shabbat. On Yomtov all reheating is allowed as long as the heating device was
turned on before Yomtov.