Two OU Kosher Restaurants Enduring The Covid-19 Stress: Papagaio In Jerusalem And Dougie’s In Woodbourne
Some of the best years of my life took place at summer camps in the mountains and yeshivas in Israel. Part of those experiences included going to bustling restaurants in Woodbourne, where pizza, knishes and hot pretzels were always part of the trip and in Israel where I would meet family and friends at overcrowded […]
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 […]
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 […]
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. […]
Q: What is the reason for eruv tavshilin? A: When the second or eighth day of yom tov falls on Shabbat, or if Shabbat falls immediately after yom tov, it is rabbinically forbidden to cook or prepare on yom tov for Shabbat. When executed properly, an eruv tavshilin allows one to prepare food for Shabbat on yom tov. This year, the second day of Shavuot […]
Companies all over the United States have been seeking kosher certification to provide kosher certified non-carbonated beverages to the large growing market of consumers who have asked for them. The growth of kosher certification for the beverage industry has provided a unique challenge to kashrus agencies, because beverage companies require a significant amount of involvement and scrutiny. Kashering demands a level of cooperation between the company, its workers and the kosher supervising staff because of an ongoing necessity to kasher between kosher and non-kosher products.
A complete list of all of the OU Symbols and their meaning.
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 […]
OU Kosher presents popular Q&As in preparation for Rosh Hashana. Additional questions can be asked by contacting the OU Kosher Hotline (212-613-8241) or by submitting them to firstname.lastname@example.org. Alternatively, CHAT LIVE with an OU Kosher expert on www.oukosher.org via the chat icon located at the bottom right-hand corner of the screen. This Yom Tov season (5778) we have the oppertunity […]
What exactly is Kosher salt? Kosher salt is really a misnomer: it should be called koshering salt. This is salt that was used to ‘kasher’ chicken and beef, by removing the blood from the flesh. Remember the familiar red and yellow box of kosher salt in Bubby’s pantry? While its use in kosher processing has moved out of the kitchen, it’s […]