A few years ago, the DC area was lagging far behind when it came to Israeli food. While it’s still no New York or Philadelphia, these days the region is quickly catching up.
A recent food-focused DC community Birthright trip gave food-loving participants the opportunity to visit Israeli markets and an olive press, participate in a cooking competition at an organic farm and bond over food.
Freedom Farm Sanctuary, Israel’s first animal sanctuary, rescues animals designated for slaughter and gives them a new home, where visitors can learn to be loving and compassionate toward all creatures.
Weather, low prices, cheap imports and no generation to take over are just some of the challenges affecting Israeli farming. What does the future hold for the land of cucumbers and tomatoes?
It’s time to look to Iraq, Tunisia and Libya for inspiration on what to do with this versatile fruit. Think Iraqi sweet-and-sour pumpkin stew and North African pumpkin dip.
January in Israel means heavy, rich stews. This updated Shabbat classic cooks all night in your oven, for a steaming, effortless Saturday lunch.
Pumpkin is full of surprises: it’s ancient, it’s a fruit (!) and not just for Halloween and Thanksgiving, it’s been part of Sephardic Jews’ holiday meals—including Chanukah!—for a long time.
Committed to giving Diaspora communities a taste of Israel that’s more than just tchotchkes and Judaica, Emily started Blue Box, which delivers boxes of specialty Israeli products to your door.
It’s not too late to celebrate the ancient and new vineyards and the wonderful fruit they give us. Try Vered’s menu full of grapes and enjoy with wine and your loved ones.
Satisfy your appetite for adventure with a new Birthright Israel: DC Community Trip exclusively for DC-area residents. You’ll go camel trekking, float in the Dead Sea and taste the best of Israel.