The Israeli Start-ups Working to Save the Bees
From mechanical pollinators to smart hives, these companies are helping ensure there’s honey for this Rosh Hashanah — and many to come.
Ronit Avidan
Chefs and Food Tech, a Collaborative Relationship in the Making
Until recently, chefs stood behind their pots and food tech entrepreneurs behind test tubes. Now, they’re finding common ground.
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Food Is a Cultural Bridge
Chefs Marcus Samuelsson, Ruthie Russo, and Elazar Tamano discussed racism in the kitchen, what it’s like to introduce an audience to a cuisine that’s new to them, and more
Between Traditions and Innovation: It’s Time for Israel to Play an Important Role in Global Gastronomy
We sent chefs Raz Rahav, Shiral Berger, and Shalom Albert to the Big Meet, an international foodtech conference in Sweden. Watch their fascinating panel.
The Many Metamorphoses of the Israeli Pashtida
From the Middle Ages to the era of search engines, we delved into the collections of Asif’s culinary library to learn about the history of pashtida — and discover why it’s an Israeli favorite.
For Palestinian Construction Workers in Israel, Lunch Is a Sign of Exile and a Taste of Home
Pita, fresh vegetables, and tins of food with Arabic writing are much more than a daily balanced lunch
When Machane Yehuda Was One Big Workers’ Restaurant
Hila Alpert looks back to a time when Jewish immigrants from Arab countries filled Machane Yehuda with large pots of food that they cooked for one another. Decades later, we can see the influences of the market and those foods on new Israeli cuisine today