Diwali (Diwali in India 1stNovember)

At our first health seminar on September 14, 2025, the speaker outlined the huge burden of Chronic diseases, which is mostly self created. While there is no cure for chronic disease, it can still be prevented.

The speaker explained that maintenance of our metabolic and vascular health is fundamental for  prevention of chronic disease. This can be disturbed by many factors; most important being the food we eat and the sedentary habits. The next seminar is on that topic.

Title:                       Eating Well as a lifestyle approach to Health

Speaker:                 Vidhi Agrawal

                               Registered Dietitian, Certified Diabetes Educator

Objectives:           

     1.      What to eat?

     2.      How much to eat?

     3.      What time to eat?

Day / Date:           Sunday October 12, 2025.    

Time:                     2:00 – 3:00 PM

All are welcome.

Previous Seminar Videos

RELIGIOUS SERVICES ORGANIZED / CONDUCTED ON BEHALF OF THE TEMPLE

Kitchen Use:

The kitchen may be used solely for preparing prasad, limited to halva and rice only.

Prohibited Items:

Alcoholic beverages, meat, poultry, and fish products are strictly prohibited on the Temple premises, both indoors and outdoors. Tea, coffee, and soft drinks are also not to be served. Only water may be offered.

Onion and Garlic:

Out of respect for the sentiments of certain Hindu devotees, the use or serving of onion and garlic in any form is not permitted within the Temple.

Nut Allergies:

Due to the potential for allergic reactions, nuts in any form must not be served.

Disposable Supplies:

The Temple provides paper plates, napkins, plastic spoons, and Styrofoam cups for water for use during Sunday Bhog and other Temple events.

Leftover Prasad:

The coordinator or Seva Mandal must ensure that all leftover prasad is distributed to devotees to take home. Cooked prasad must not be stored in the refrigerator.

PRIVATE POOJAS AND RELIGIOUS CEREMONIES

The kitchen, at present, is not intended for general cooking of meals but as a service facility only.

No Cooking in the Kitchen:

The Temple kitchen is not to be used for any cooking under any circumstances.

Food Source:

Food may be catered or brought pre-cooked from outside.

Washing Restrictions:

Washing of pots or large utensils in the Temple kitchen is not permitted.

Prohibited Items:

Alcoholic beverages, meat, poultry, and fish products are strictly prohibited on Temple premises (both inside and outside). Tea, coffee, and soft drinks are not to be served. Only water may be offered.

Onion and Garlic:

In consideration of the religious sensitivities of certain devotees, onion and garlic in any form are not allowed in the Temple.

Nut Allergies:

Due to the potential for allergic reactions, nuts in any form must not be served.

Serving Supplies:

Devotees are expected to bring their own paper plates, napkins, plastic spoons, and Styrofoam cups for water. In case of emergency, the Temple may provide these supplies at a nominal cost of $50 per set of 100.

Clean-Up Responsibility:

Hosts must arrange for sufficient help to ensure the premises are left thoroughly clean after the event.

Event Timing:

All activities must be completed within Temple hours, and no later than 7:30 PM.

Garbage Disposal:

All garbage must be collected and disposed of in the designated bin located outside the building near the garage.

HOST REGISTRATION FORM  (SIGN UP)

HOST REGISTRATION FORM  (SIGN UP)

GUIDELINES FOR HOSTING SUNDAY POOJA/LUNCH AT THE TEMPLE 

Guidelines for devotees performing private Pooja at the temple

SUNDAY  PRASAD(Lunch) PREPARATION-VOLUNTEER AVAILABILITY INFORMATION(SIGN UP)