Since the outbreak of the war in October 2023, northern Israel has suffered severe and ongoing damage. Ever since, small businesses have been struggling to survive. The “Tzafona” project aims to restore their hope.
Asif: Culinary Institute of Israel offers culinary tours of the region for companies, organizations and individuals.
Mushroom gathering in Israel reveals complex relationships between humans and nature and the state — with urbanization and climate change in the background.
Small adjustments, such as oil temperature and moisture levels, can make all the difference when it comes to mastering the perfect latkes.
Whether it’s basbousa, hareesa, revani, or namura, a moist semolina cake soaked in sugar syrup is hard to resist. From its origins in the Ottoman Empire to its prominent place on Israeli dessert menus, this is the travel story of a cake through the Middle East.
The beloved Israeli treat is a sign of winter and the source of fiery debates.
Members of the Culinary Community Share How the War Has Shaped Their Businesses and Lives
Anthropologist Michal Rozanis looks at the meaning and emotional power of home cooking — even when the boundaries of home are breached.
Moroccan fish patties, Polish beef ones, Bulgarian leek fritters — the popularity of ktzitzot (as they’re known in Hebrew) is unparalleled here and has only risen since the start of the war. Journalist Hilik Gurfinkel argues that the flavors and memories they carry encapsulate the essence of home.
“The Soil Will Grow Again,” Asif offers farmers a plot of land on our rooftop farm to tell their story, show off their crops, put down roots, and plant a memory of life on the land, in the face of challenges and loss.
