A Jewish civil rights group named Shurat HaDin – Israel Law Center has launched the “Campus Hotline,” a manned telephone switchboard to assist university students who are subjected to anti-Israel and anti-Semitic attacks at their schools. Students and faculty are encouraged to call the Campus Hotline at (718) 907-9258 to report any incidents of anti-Semitism, discrimination, intimidation, or harassment arising from anti-Israel activities on campuses. 
Whenever you buy books, you can help the Shul at the same time. If you use the links below, Amazon will donate about 6% of your purchase to the shul. Since they usually have the best prices, you save too! 
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Donate to the shul without it costing you a cent! Next time you shop at The Butcherie in Brookline, remember to ask for your receipt to be stamped. When you send your stamped receipts to the shul, we turn them in and The Butcherie donates 5% of your receipt total (3% for credit card purchases) to the Shul. What an easy way to support a great cause! 
What's New Upcoming Events The Shul Kitchen Goes Milchig!
The Shul Kitchen Goes Milchig!
Written by Rabbi Norbert Weinberg
This week we completed an important step in converting the Shul’s kitchen from “fleshig” (meat) to"milchig" (dairy). There were several good reasons to make conversion, but the biggest one was the fact that the kitchen was rarely used for fleishig purposes. Converting to milchig will simplify the use of the kitchen and will enable the kitchen to be used more fully for our weekly kiddushes. (This does not mean that we can’t have fleshig served in the Shul, but to do so we need to follow some very strict procedures.)
We asked the Vaad Harabonim (The Rabbinical Council of Massachusetts) to supervise the process. The Vaad sent a very capable representative, Rabbi Avraham Kelman, to implement this project. On Tuesday, January 19th, Rabbi Kelman carefully and meticulously kashered the kitchen. Thus it is important for all of us to now realize that our kitchen must be treated as milchig in every way.
What I now have to share with you is of the greatest importance. To prevent any future confusion or issue, our Shul's Board has adopted the following rules regarding the use of the Shul’s kitchen:
All scheduled events other than kiddushes and shalosh s'udot on Shabbat afternoons must be cleared with me prior to any items being brought into the synagogue. I will then look after the matter myself or appoint representatives to supervise the event.
The kitchen will be locked except during Shabbat and holidays. The people who are entrusted to prepare the weekly kiddush and shalosh s'udot on Shabbat afternoons may continue to prepare food in accordance with the Shul’s standards of kashrut and in accordance with the conversion of our kitchen to milchig. If there are any questions or concerns, they should be directed to me immediately.
I am sure you realize that in a public kitchen such as ours, this is the only way that we will be able to maintain our kashrut standards. Please feel free to contact me with any questions, suggestions or concerns you may have and I am sure that together we will be able to have the highest standards of kashrut.
Saturday, 23 January 2010 00:00
This week we completed an important step in converting the Shul’s kitchen from “fleshig” (meat) to"milchig" (dairy). There were several good reasons to make conversion, but the biggest one was the fact that the kitchen was rarely used for fleishig purposes. Converting to milchig will simplify the use of the kitchen and will enable the kitchen to be used more fully for our weekly kiddushes. (This does not mean that we can’t have fleshig served in the Shul, but to do so we need to follow some very strict procedures.)
We asked the Vaad Harabonim (The Rabbinical Council of Massachusetts) to supervise the process. The Vaad sent a very capable representative, Rabbi Avraham Kelman, to implement this project. On Tuesday, January 19th, Rabbi Kelman carefully and meticulously kashered the kitchen. Thus it is important for all of us to now realize that our kitchen must be treated as milchig in every way.
What I now have to share with you is of the greatest importance. To prevent any future confusion or issue, our Shul's Board has adopted the following rules regarding the use of the Shul’s kitchen:
All scheduled events other than kiddushes and shalosh s'udot on Shabbat afternoons must be cleared with me prior to any items being brought into the synagogue. I will then look after the matter myself or appoint representatives to supervise the event.
The kitchen will be locked except during Shabbat and holidays. The people who are entrusted to prepare the weekly kiddush and shalosh s'udot on Shabbat afternoons may continue to prepare food in accordance with the Shul’s standards of kashrut and in accordance with the conversion of our kitchen to milchig. If there are any questions or concerns, they should be directed to me immediately.
I am sure you realize that in a public kitchen such as ours, this is the only way that we will be able to maintain our kashrut standards. Please feel free to contact me with any questions, suggestions or concerns you may have and I am sure that together we will be able to have the highest standards of kashrut.
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