Steven Genack

Steven Genack has worked at OU Kosher for nearly ten years with a specialty in ingredients. He is an attorney and former editor of a newspaper who continues to contribute articles to numerous Jewish publications. During a summer session at Harvard University, one of the disciplines he studied was journalism. He is the author of an upcoming book relating to his family’s Torah. He has a wide array of interests including playing tennis, golf and basketball and reading biographies and memoirs. He has worked with special needs children in the past and feels passionate about their causes. He is currently working on a few books.

Six Thirteen: An OU Kosher Restaurant In Stamford, Connecticut

In our continuing series of visiting OU Kosher restaurants during Covid-19, I spoke with Six Thirteen, a restaurant in Stamford, Connecticut. With many states experiencing a spike in cases, it’s ever relevant to know that where you are going to dine is safe. On the subject of eating out, New York Times restaurant critic Tom […]

An Inside View of Burnt Offerings: An OU Kosher Restaurant in Las Vegas

In this week’s installment of our series of visiting OU Kosher restaurants throughout the country operating under the stress of Covid-19, we speak to the owner of a restaurant in Las Vegas, Nevada. The story behind the creation of the restaurant Burnt Offerings is one of serendipity. Two women hailing from two different continents meet […]

OU Kosher Restaurants: Mike’s Bistro NYC and La Gondola, Beverly Hills

Kosher restaurants like many businesses, continue to navigate through a morass of uncertainty. And every community has its own array of rapidly changing policies. In this series, we’ll be connecting with OU Kosher food establishments around the country to see how they’re handling the new realities of running their businesses under the stress of Covid-19. […]

Understanding Kosher Flavored Coffee

The Roots of Coffee Coffee, the second largest commodity traded in the world, second to oil, has its roots in Ethiopia and Yemen. In the mid-1500’s it was spread throughout many regions by the Ottoman Empire and by the 17th century spread quickly throughout Europe. After the Boston Tea Party the New World turned to […]

Reducing Food Waste And OU Kosher’s Food Lifeline’s Food Availability Site For COVID-19

Washington D.C. March 3, 2020 – Today the Food Waste Reduction Alliance (FWRA) — a collaborative effort of the Consumer Brands Association, FMI – The Food Industry Association, and the National Restaurant Association—released a new report, Messy but Worth It: Lessons Learned from Fighting Food Waste, that highlights experience-driven advice to keep perfectly good food […]

Understanding The Kosher Plant-Based Market

The Birth Of Plant-Based Products In 1971, author Frances Moore Lappe published “Diet For A Small Plant” which can be credited as the source of the plant-based movement. Now the plant-based industry is thriving and OU Kosher supports this revolution, as its kosher stamp can be seen on a diverse array of products in this […]

Understanding Kosher Wine

The Birth Of Kosher Wine Ever since the founding of the first winery in Israel in 1890, prompted by Baron Edmond de Rothschild’s company, Carmel, currently certified by the OU, which named it the Zion Wine cellars, the modern kosher wine market has enjoyed rapid growth. Now, it’s a mainstay in the global market with […]

Etrog Jam & Shnapps Are Recipes For the Righteous

One of the quintessential symbols of the holiday of Sukkot (Festival of Tabernacles) is the Etrog (citrus fruit). Often yellow or greenish in color, it is primarily imported from Israel, Italy, Greece, Morocco, or Yemen. The holiday of Sukkot falls out after Yom Kippur for good reason. After reaching levels of angelic purity we return to a holiday […]