Steven Genack

Steven Genack has worked at OU Kosher for more than ten years with a specialty in ingredients. He is an attorney and former editor of a newspaper. He has a wide array of interests including playing tennis, golf and basketball and reading biographies and memoirs.

Rabbi Dov Schreier Speaks OU Restaurants and Catering

Today, in a post Covid-19 world, people are looking for diets that nourish the mind to the same degree as the body. In this regard, the Mediterranean and flexitarian diets, which are related, have gained in popularity. Both emphasize plant-based eating, but consuming fish and meat in moderation is encouraged as well. Together, the properties […]

Rabbi Gavriel Price Demystifies the Kosher Flavor Industry

Currently, cookie butter is one of a select number of flavors that are trending. I had the privilege to address questions to Rabbi Gavriel Price who manages flavor companies for the OU and is an expert in the flavor industry. He elaborated on the role of a flavorist, how confidential flavors can be certified, the […]

Rabbi Chaim Goldberg Talks Kosher Tinned Fish

  Already, in 2023, tinned fish is enjoying great popularity. We spoke with Rabbi Chaim Goldberg, the fish expert at the OU, to get his thoughts in this area, including the origins of tinned fish, industry practices, kashrut protocols and personal anecdotes. Steven Genack: When I contacted you regarding an interview, I mentioned that tinned fish […]

Kosher Fermented Foods: Ready-Made and DIY

Fermentation breaks down foods to yield new tastes and flavors. Bacteria-based starter cultures serve as the medium to effectuate this change. Fermented foods are packed with probiotics, which are bacterial microorganisms, that replenish the bacteria-filled gut. A healthy gut is crucial for good digestion and can help with mood, anxiety and sleep. Convenience tends to […]

Gluten-Free Chickpea Pasta

The gluten-free market is growing. A primary driver of this expansion is the rising number of people adopting a protein-rich plant-based diet. Flour substitutes that are plant-based and protein-rich, like chickpea flour, are being used to make pasta. This is just another wonderful development for gluten-free consumers who also have the option to benefit from […]

Yemenite Breads

Not so long ago, we traversed the area of cholent. One could say that a “close sister” to cholent is Yemenite breads, especially kubaneh and jachnun, as they are heated from Friday night until the next day. I had the privilege to speak with Doreet Jehassi, owner of The Ma’lawah Bar in Northern California, who […]

Vegetarian Casings

In an exciting development, certain vegetarian casings from Europe are now OU kosher-certified. This will allow kosher-producing hot dog companies and consumers to avoid casings that are usually made of collagen, which are proteins extracted from cow hides that weren’t slaughtered properly. If slaughtered properly, then the collagen from the cow hides would be kosher, […]

Nutritious and Savory Kosher Honey

As Rosh Hashanah approaches, honey takes center stage. Incredibly, kosher honey comes from the bee, a non-kosher animal. The Talmud’s explanation for why it is permissible to eat reveals a deeper message relevant to the Jewish New Year. The journey into the world of honey is vast and involved, but important, as it brings to […]

The Enduring Cholent

As a child, I remember being invited with my class to our rebbe’s house for Shabbos. What stood out to me about that Shabbos was the hot dogs in the cholent. It was my first introduction to this staple Jewish dish. In high school, I would eat the cholent my mother made which had all […]

Creating a Kosher for Passover Certified Product 

What Is Kosher for Passover? Every year, OU Kosher certifies thousands of products with a special OU-P (P for Passover). The OU-P symbol indicates that all the ingredients have been investigated for their Passover status, the production equipment has been judged to be Passover-compliant, and an OU inspector was present for a special Passover production. […]