Israeli Parliament Leads the Way to Good Nutrition

Healthy eating means different things to different people. Some add more fruits and vegetables to their diets but keep eating lots of sweets. Others cut out trans fats but forget about adding whole grains.

While many Israelis have been adding salads and whole grains to their diets, they continue to munch on salty snacks and rugelach. They're actually eating more healthy foods. But at the same time, they're still eating their favorite un-healthy ones.

A recent survey found that 81.7% of Israelis agree that "eating healthy food is very important." But when asked if they actually eat healthy foods, only 62.4% of the respondents said that they were serious about doing it. While sales of olive oil, whole grains and other more healthy foods have increased, there hasn't been a decrease in sales of highly processed foods that are often high in fat, simple carbohydrates, sugar and salt.

But now our Knesset (parliament) leaders are now trying to set a good example for us. They're adding healthy foods and eliminating bad ones from their official meeting menus. We may not agree with their politics, but at least they seem to be on the right track with nutrition.

Cabinet secretary Zvi Hauser pulled high-fat bourekas and rugelach from the menu during government meetings. In their place, ministers are now served granola, hard-cooked eggs, low-fat yogurt and cheese, whole grain bread and fruits and vegetables. Sweetened soda has been replaced with water.

Of course, like all of us, Knesset members have their own preferences "after hours". Kadima head Tzipi Livni snacks on candy bars and salty snacks, though she says she's trying to eat more fruits and vegetables. Prime Minister Netanyahu enjoys fruit, vegetables, raisins and nuts. Foreign Minister Lieberman serves tap water, fruit and pretzels at his meetings. Then there's Defense Minister Barak, who eats raw lemons, unshelled pumpkin seeds and salty cheese. He's also known for his habit of eating food off of other people's plates. (See if he'll ever be invited to my house!)

Good nutrition means more than just adding healthy foods. You've got to stop eating the un-healthy ones as well. If the cabinet secretary can get our often unruly Knesset members to eat right, we certainly can do just as well, if not better with our own families.

Coming to Your Table Soon - Weeds from the Negev Desert

Bedouin living in the Negev once survived on the wealth of wild plants growing in the desert. Purslane, Mediterranean saltbush, desert stork's bill and sea aster (photo at right) are among those plants that are now being domesticated for today's market. Agricultural researchers in Israel are creating high quality strains of these wild plants that will be easy to grow, have a long shelf life and appeal to modern consumers.

Why not just stick with the cucumbers, peppers and tomatoes that we're all used to?

Good nutrition is one reason. Purslane, a wild green that's already popular in Arab countries, is high in vitamins A and C, iron and calcium. Sea aster is also high in iron and calcium, as well as vitamin C, protein and fiber. Desert stork's bill was once used as a sweetener. Maybe it will join stevia and agave syrup on supermarket shelves.

Besides nutrition, it's always exciting to expand your palate. Why not do it with native plants grown in your own (at least my own!) back yard?

Stamps of Israel - Nutrition Smart!

I couldn't resist posting an image of these Israeli stamps.

And not just because they're so pretty to look at. When you're done peeling off the stamps (local postage rate only), there's nutrition information printed on the back that's yours to keep. Vitamins, minerals, anti-oxidants and their health benefits are listed for grapes, oranges, lemons, avocados and pomegranates. Grown in Israel, of course.

So run down to your local post office and ask for the fruit stamps. Tell them you just want to brush up on your nutrition!

Winter Squash in Summer

Making aliyah has its challenges – language, culture, manners (or lack of) all require getting used to – or not. Even the food takes getting used to. Although Israel has modern grocery stores and an abundance of locally grown produce, food elicits nostalgia, and most olim (new immigrants) want at least a little "taste of home" once in awhile.

For me, that nostalgia hits once a year, at Thanksgiving. Turkey, stuffing, wild rice, cranberries and pumpkin pie, which I can easily do without all year round, start to make my mouth water. So I roast a turkey breast, bake cornbread and make stuffing. I cook wild rice with dried cranberries. But American-style pie pumpkins aren't grown here.

There's another problem with winter squash (that's what pumpkins are) in Israel – they come to market in the middle of summer! Right now, in July, we're eating the most delicious squash of the season – and I don't mean zucchini, which haven't been offered for months by our organic subscription farm. The fresh picked butternut squash is wonderful. Acorn squash – new in the Israeli market, is small, sweet and nutty tasting.

Here's a very easy way to cook winter squash: Preheat the oven to 425 F (220 C) and line a baking sheet with parchment paper. Remove the stem and cut the squash in half lengthwise, from the stem end to the bottom. Take out the seeds. (A grapefruit spoon makes it easy.) With your fingers or a brush, rub the cut edges and the inside of the squash with olive oil. Sprinkle the surfaces with salt and pepper and bake, cut side down on the baking sheet until the edges begin to brown and the squash is soft.

With the abundance of delicious winter squash throughout the summer, I really don't miss it during the winter. What do I make for dessert on Thanksgiving? I use what's readily available at that time of year and make sweet potato pie!

A Happy and Healthy Yom Ha'atzmaut

For most Israelis, Yom Ha'atzmaut (Israel Independence Day) wouldn't be Yom Ha'atzmaut without a barbeque. And barbeque here means grilled chicken and/or beef.

Grilled meats are a tasty and fun treat, but because they contain carcinogens, eating a lot of them may pose a risk for some types of cancer.

When muscle meats (beef, poultry and fish) are cooked at high temperatures, the carcinogen HCA (heterocyclic amine) is formed. Another carcinogen, PAH (polycyclic aromatic hydrocarbon) is formed on the surface of meat when fat and juices drip into the grill and produce smoke and flames.

For a healthy holiday, here are some tips for minimizing your exposure to cancer-causing chemicals:

Marinate poultry and beef before grilling. Marinades, especially those containing herbs and garlic, seem to reduce the build-up of HCA's during grilling.

Cook meat until it's done, but not well-done. The longer it's on the grill, the greater the build up of carcinogens. Remove any burned pieces of meat before serving.

Choose lean meat and trim all visible fat. That will reduce the amount of smoke and flames from the grill.

Go easy on the meat. Fill your plate with healthy vegetable, grain and bean-based salads. That way, you'll get plenty of vitamins, minerals, phytochemicals and fiber. Save a smaller place on your plate for higher fat grilled meats.

Chag Sameach!

Shimon Peres' Secret

President Shimon Peres' secret to a long and healthy life has finally been revealed – he eats lots of fruits and vegetables!

During a recent meeting with Israel's Fruit Grower's Association, he shared his strategy, which includes eating fruit salad with every meal.

Peres had high praise for Israeli hi-tech agriculture while tasting some of their interesting new fruits: blue, red and black bananas, apple-flavored bananas, jackfruit, Japanese raisins and Indian plums.

Having met President Peres, I can tell you that he looks at least 10 years younger than his 86 years.

I think he's got a great strategy.

Just don't wait around for those blue bananas.

Rx for Israeli Tofu

I'm not one to complain about what's lacking in Israel. I don't miss canned cranberry sauce or pumpkin. Graham crackers would be nice, but I can do without them.

It seems to me that we have the widest selection of deliciously fresh, healthy kosher foods than anywhere else in the world.

I just have one minor gripe – Israeli tofu.

Perhaps I was spoiled living in Portland, where we had a choice of several brands of kosher tofu. One Vancouver company produced an especially soft and delicate tofu that was wonderful in miso soup. It also worked beautifully for parve chocolate mousse.

If you've cooked with Israeli-made tofu you know what I mean when I say that it's as dense and hard-as-a-rock. And I've tried every brand. There's one labeled "Japanese Style". How exciting – soft tofu at last! But it's the same as the rest.

My friend Shimron (A talented chef who made aliyah from Portland) heard my complaint and came to the rescue.

Here's his Rx for Israeli tofu:

Rinse the whole piece of tofu and steam it over water for 5-10 minutes. (I use a small bamboo steamer basket, but a metal steamer works just as well.)

Remove it to a cutting board and cool slightly. Cut it into square or oblong shapes and marinate it * for several hours.

That's it. Now use it in your favorite tofu recipe.

* The marinade is your choice. Keep it simple with soy sauce and rice wine vinegar. Add ginger and/or garlic. Or go with olive oil and herbs. It just depends on what you plan to do with the tofu.

Downsizing

Before leaving for Tel Aviv, I checked my collection of newspaper clippings. I'm always browsing the papers for anything kosher and unusual in Tel Aviv.

Besides, I had just done really well with a newspaper article find – a reasonably priced child-sized chair designed to look nice among adult furniture. (And it was delivered to my doorstep half an hour after I ordered it!)

Among my clipped articles was a Purim ad from a bakery in the artsy neighborhood of Neveh Tzedek. חטאים מתוקים (Sweet Sins) has a gorgeous selection of cakes, cookies and pastries that do look sinful. With one difference – they're small.

Inspired by the pastry shops he had seen in France, the shop owner decided to replicate the idea here. The shelves were filled with boxes of miniature-sized cookies and pastries, many with an Israeli flair. Miniature filo rolls filled with dates, halvah cookies, and pastries made with pistachios, almonds and figs.

I'm not big on store-bought baked goods. Nor do I advocate eating a lot of sweets.

But a lot of us crave something sweet, at least once in awhile. Rather than cut out sweets altogether, I suggest eating just a "little something" that's really delicious.

Because cutting down on portion sizes really can help you lose weight. And a bite or two of something really delicious can be just as satisfying as a whole plate of something that tastes just "so-so".

Think about it the next time you bake cookies. Make those cookies you really enjoy, but make them smaller. Serve two small cookies to each person on a small-sized plate. (Japanese ceramic serving dishes are perfect for this.)

Here's another idea. When you make (or buy) a large batch of cookies, don't put them into your cookie jar. Portion them right away into small zip-lock bags and freeze them. You now have ready-made portion control.

Small portion sizes can be just as delicious as larger ones. And they really can make a difference when it comes to your own size.

Mixed Message

After marathon discussions (plus threats, a municipal strike and at least one resignation), the Israeli cabinet approved a new budget on Wednesday.

What caught my eye?  A proposal to add sales tax to fresh fruits and vegetables.

Unfortunately, the Israeli dietetic association is small and politically powerless. It's not likely that we'll lobby against this tax in the Knesset. And produce consumption is probably not high on the list of the Health Ministry's concerns.

But something else caught my eye.

 

Televised footage of the budget talks showed Netanyahu popping something into his mouth. And it wasn't candy or a cookie. It was a grape. In fact, our government leaders were sitting around a table set with bottled water and platters of fresh fruit and vegetables!

I was impressed.

Is this the end of biscuits, bourekas and Tapuzina (orange soda)? Are our leaders trying to set a nutritional example?  

Kol hakavod to whoever's serving healthy food instead of junk at government meetings. But it doesn't make a whole lot of sense: Why encourage people to eat fruit and vegetables and then slap a tax on them?

 

Lag B'Omer and Taxi Drivers

Two weeks ago we celebrated Israel's Independence Day. Barbeque is the traditional meal, and the smell of grilled meat permeates the air.

Today is Lag B'Omer – the yahrzeit of Rabbi Shimon Bar Yochai. The tradition is open-air bonfires, more grilling and fireworks. Last night, the air was so full of smoke that we had to close all of our windows. Even so, we heard fireworks late into the night.

The joys of living in Israel!

Taxi drivers are another (occasional) pleasure.  We have some very special drivers in Beer Sheva. Many will share a personal story with you. If you're lucky, you'll get a D'var Torah. 

This morning, my driver was an elderly gentleman who apologized profusely for not seeing me the first time I tried waving him down. Soon after we started talking, he asked me where I was from: "America?"  My heavy accent is pretty obvious.

"And you?" I asked.

"Bavel!" he answered "Home of Rav, Shmuel, The Ben Ish Chai, Rav Sa'adia Gaon, Rav Ashi, the Ravina and countless other Jewish sages." He was beaming with pride.

Only in Israel!

This afternoon I had a driver from our neighborhood that I recognized.

"You're an English teacher, right?" he asked.

In Beer Sheva, if you're a male English speaker, you're either a chemist or a professor. If you're a woman, you're an English teacher.

"I'm a dietitian", I replied.

He perked up. "What should I eat?" he asked. "I used to play soccer and eat like a bear, but now I sit all day long and I'm fat. I bet I shouldn't eat beef or bourekas. I drink a lot of cola. And what about pizza? My wife always orders with extra cheese."

I gave him the basics: Eat lots of vegetables and fruit; poultry and fish rather than beef; pizza with lots of vegetables and less cheese; whole grains. Stay away from fried foods. Stick with water. "If you stop drinking sugared soda all together," I suggested, I can almost guarantee that you'll lose weight."

As I left his cab, I mentioned jokingly that he was getting a pretty good deal. Cab fare PLUS free professional advice.

He laughed. Next time I see him I'll ask if he stopped drinking soda.

Lag B'Omer Sameach!

It's Israel's 61st Birthday!

Celebrate with family. Celebrate with a picnic. Celebrate in the park. Celebrate with friends. Celebrate at home. Celebrate at the Beit Knesset. Celebrate with a barbeque. Celebrate in your community. Celebrate!

!  חג עצמאות שמח

Meeting Mr. President

I don’t usually get excited about politicians. Until now, the closest I’d come to seeing anyone famous was in 1970, when Moshe Dayan walked by in the Jerusalem shuk. All I remember was his height. He was as short as me.

Shimon Peres is taller. And very dignified. He doesn’t show his age or the wear and tear I would expect from years of Israeli political life.

He was making the rounds of the International Book Fair in Jerusalem, while I was there to promote my book. Unlike Moshe Dayan, he didn’t just walk by. He actually stopped to chat. I don’t remember what either of us said, but he graciously accepted one of my bookmarks.

Today President Peres starts meeting with party leaders in order to recommend a new prime minister. Tzipi (who happens to be a vegetarian) looks pretty fit. But Bibi, Barak and Lieberman all look like they could use some nutritional advice. Maybe our president will share my bookmark with one of them.

Missiles are flying and food is still on my mind

I’d like to think that we won’t have to get used to this.

Pillows, blanket, radio (and now a teddy bear for our granddaughter) on the floor in the hallway - our “safe” area.
Flashlights strategically placed around the house.
The light left on all night and the front door we leave unlocked, just in case.

Will I get used to watching T.V.?

Except for an occasional cooking show or movie classic, television never held my interest. I’m much happier reading a good book or listening to music. But here I am now, checking every few hours for news updates.

After this morning’s news, I happened on a lesson broadcast for high school students in the south, where schools are still closed. The teacher was contemporary Israeli author Meir Shalev. His subject – King Saul, David and Goliath (Samuel I). How interesting to hear his thoughts on the Tanach delivered in eloquent literary Hebrew.

He encouraged the students to think about contemporary leaders in light of biblical heroes. How does charisma influence leadership? Can young people contribute creative solutions to the tough problems we face today? He stressed the importance of thinking “outside of the box”.

At the end of his lecture he took a slingshot out of his pocket and began to demonstrate David’s technique in his match with Goliath.

At which point my mind wandered to Shalev’s novel that I’d recently read in translation - “Four Meals”. His story revolves around four gourmet meals eaten by the narrator. Ah yes, it was back to food for me ….

Remember those garbanzo beans I was cooking the other day?

My husband and I collaborated on this delicious meal. It's not a formal recipe. There are no measurements. Just these general guidelines:

Whole Chomous and Eggplant (Parve)

1. Pre-soak and then cook a cup or two of garbanzo beans (chick peas, chomous). When they are nearly done, season with salt to taste and cook them a little more until they’re very soft. There should be a little cooking liquid left. Add a tablespoon or so of extra-virgin olive oil to the beans.

2. While the beans are cooking, grill an eggplant or two until the skin is charred and the inside is completely soft. Slit the eggplant with a sharp knife and let it drain in a colander.

3. Chop the cooled eggplant coarsely. Season it with techina (Especially easy with more liquid pourable techina sold here.), salt, pepper, fresh lemon juice and chopped parsley. Garlic is good too.

4. Toast a handful of pine nuts in a small dry skillet.

5. Put the warm garbanzo beans into a serving bowl or arrange them on a platter.

6. Spoon the eggplant on top of the beans. Sprinkle with a little sumac (or paprika) and then with the pine nuts.

Enjoy!

Notes from Beer Sheva...plus a recipe

As of last night, our ground troops are fighting in Gaza.

We’ve been advised to stay close to home in anticipation of rocket attacks. Thank God, here in Beer Sheva it’s been quiet.

Neighbors with young children are staying with their parents. Elderly parents are staying with their children.

Several friends from Jerusalem have opened their homes to us, but for now, we’re staying put. Our family and friends are here.

Schools have been closed for a week now. Many shops are empty. Grocery and pizza deliveries are the only businesses that seem to be doing well.

This morning we phoned friends whose son’s wedding is tonight. Their younger son had just called them to say that he’d either be at the wedding or fighting in Gaza. It’s hard to imagine such a bittersweet occasion.

I’ve been puttering around the house. There’s laundry in the washing machine and garbanzo beans cooking on the stove. Rye bread is baking in the bread machine. Occasionally I check the television for updates. (It took a war in the south for me to learn how to use the remote control.) At least my Hebrew is improving from the constant repetition of the news.

Rye flour reminded me of another recipe. It’s a version of French honey bread, a little like gingerbread. Rich with whole-grains, nuts and seeds, these soft, chewy bars don’t resemble “health food” at all. They’re lovely for dessert or as a snack with coffee or tea. And when the world outside is a mess, you’ll find comfort in the soothing aroma coming from your oven when you bake these.

Multi-Grain Walnut Spice Bars (Parve)

½ cup rye flour
½ cup rolled oats
½ cup chopped walnuts
¼ cup raw sunflower seeds
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 eggs
2/3 cup brown or demerara sugar
2 tablespoons honey
1/3 cup canola oil
1 teaspoon vanilla extract

Preheat the oven to 350 F (180 C). Line the bottom of an 8” (20cm.) square baking pan with parchment paper and spray the pan with non-stick baking spray.

Mix together the rye flour, oats, walnuts, sunflower seeds, baking powder, salt, cardamom, cinnamon and cloves and set aside.

Mix the eggs, sugar, honey, oil and vanilla in an electric mixer. Beat the mixture until smooth and thick, about 2 minutes. Add the dry ingredients and mix just enough to combine the ingredients. Pour the batter into the prepared pan and smooth the top.

Bake for 25-35 minutes, until a cake tester comes out clean. Cool completely in the pan and cut into squares.

Makes 16 bars

Soofganiyot - Chanukah Jelly Doughnuts

Israelis are being tempted with jelly doughnuts – soofganiyot, earlier and earlier. Years ago, soofganiyot were a Chanukah-only specialty.

Now they go on sale right after Rosh Hashanah. And here in Beer Sheva, they're looking bigger every year.

So I was pleasantly surprised to read that soofganiyot consumption in Israel is not really as bad as it appears. These statistics, on sales from last Chanukah (תשס"ת), are very encouraging:

There was a 4% decrease in overall sales of soofganiyot from the previous year

30 % of all soofganiyot sold were “mini” sized: 35-50 grams, rather than the usual 80 grams

5% of all soofganiyot sold were baked rather than fried

Hopefully, this trend towards fewer, smaller and healthier jelly doughnuts will continue this year.

Goodbye Bourekas?

In Israel, bourekas are high on the list of favorite snack foods. Every neighborhood bakery has a large selection of these savory pastries - potato, cheese, mushroom and more.



For some people, breakfast is coffee and a plate of bourekas. The bakery will happily pop them in the microwave for you to eat on-the-go. You'll find them by the plateful at most simchahs and business meetings. Many people eat them every Shabbat.

Unfortunately, these flavorful morsels are high in trans fat. The same artery-clogging trans fat that was banned in New York restaurants.

Prompted by California's recent ban on trans fat in bakeries and restaurants (the first state to do so), the English language newspaper Haaretz ran this article about the health implication of bourekas and other foods made with parve solid fats:

http://www.haaretz.com/hasen/spages/1006700.html

Hopefully, for the sake of everyone's health, Israelis will re-invent a healthier boureka.

Surprising Results from Israeli Diet Study

How exciting to see Beer Sheva’s own Ben Gurion University of the Negev getting top spot in the news. Among the researchers are several members of the nutrition faculty who consulted with me on my book.

For two years they studied the effects of three different weight-loss diets on over 300 employees at the nuclear research facility just south of here in Dimona.

In a nutshell:

The three diets were low-fat and low-calorie, Mediterranean low-calorie, and low-carbohydrate.

Everyone lost weight.

Men lost the most weight on the low-carbohydrate diet. Women lost the most on the Mediterranean diet.

HDL (good cholesterol) increased and triglycerides (fats in the bloodstream linked to atherosclerosis) decreased the most in the low-carbohydrate diet group. Reductions in LDL (bad cholesterol) were most pronounced in those who followed the Mediterranean diet.

In diabetics (about 10% of the total participants), the Mediterranean diet appeared to improve fasting glucose levels.

What can we learn from this study?

Weight loss is most successful when diet plans are tailored to individual preferences. A “one-size-fits-all” low-calorie diet may not be the best fit for everyone after all.


The complete study was published in the July 17, 2008 edition of The New England Journal of Medicine.

Cheesecake

I just received the June nutrition e-newsletter from Tnuva, the largest dairy manufacturer in Israel. Their survey of women over the age of 18 reveals that:

94% of Israeli families plan to eat cheesecake on Shavuot

Of these:

67% of the women will make their own cheesecake from scratch

7% will prepare their cheesecake from a mix

20% plan to purchase a ready-made cheesecake

I’m always happy to hear that people are cooking and baking from scratch. Most of us eat way too much highly sweetened, salty and fat-ladened processed food. And how many of us have forgotten the creative and satisfying pleasures of cooking?

So even though it’s the middle of a hot Israeli summer, a majority of us are getting ready to make cheesecake.

The Tnuva survey continues with more positive news about Shavuot baking:

73% of the respondents will use dairy products containing 5% fat or less

21% will use dairy products containing 9% fat or more

One of my favorite low-fat dairy products is ricotta cheese. Its delicate taste and smooth texture work well in sweet as well as savory cooking. Try ricotta in blintzes, quiche, lasagna and cheesecake.

Here is one of my favorite ricotta cheese desserts. It’s light, delicate and less sweet than most cheesecakes.

ITALIAN-STYLE RICOTTA CHEESECAKE (DAIRY)

Crust

½ cup walnuts
¼ cup low-sugar cereal, such as bran flakes, Grape-Nuts or Cheerios
½ teaspoon ground cinnamon
2 Tablespoons canola oil

Filling

½ cup golden raisins or diced dried apricots
¼ cup orange juice

1 ¾ cup (16 ounces) low-fat ricotta cheese
6 Tablespoons (3 ounces) low-fat cream cheese, at room temperature
¼ cup low-fat or non-fat plain yogurt
¼ cup all-purpose flour
½ cup sugar
2 eggs
1 Tablespoon fresh lemon juice
2 teaspoons grated lemon zest

Preheat the oven to 325 degrees Fahrenheit. Coat an 8” spring-form pan lightly with oil or cooking spray.

Combine walnuts, cereal and cinnamon in a food processor and process until finely ground. While the processor is running, slowly add the oil through the feed-tube until the crumb mixture holds together. Pat the mixture evenly into the bottom of the baking pan and set aside.

In a small, heat-proof bowl, combine the raisins and orange juice. Warm in the microwave for 30-60 seconds, mix together and set aside to plump the raisins. (You can do this in a small saucepan as well.)

Rinse the bowl and blade of the food processor. Process the ricotta cheese, cream cheese and yogurt together until very smooth. Add the remaining ingredients and process until the mixture is completely smooth.

Drain the raisins and stir them into the cheese mixture. Pour the batter over the crust in the baking pan. Bake for 45-55 minutes, until the edges are puffy but the middle is slightly soft. Turn off the heat and leave the cake in the oven, with the door closed, for 30 minutes. Remove the cake from the oven and cool it completely on a wire rack.

Cover and refrigerate until cold.

Serves 8-10

Happy 60th Birthday Israel!

Beyond Falafel

May 8th, is Israel's 60th anniversary.

There are celebrations planned throughout the country and in Jewish communities around the world. Most will include food, of course. And falafel will likely be on many menus.

I enjoy a good falafel. We have one of the best falafel stands in town right across the street, and it's nice to indulge occasionally.

But Israeli food has graduated far beyond falafel.

While falafel and schwarma joints still abound, especially here in Beer Sheva, fine restaurants can be found in all large cities.

Gourmet is “In”.

Boutique wineries and cheese makers are abundant. There are now nearly 300 wineries located throughout the country.

When I made aliyah in 1970, you could buy yellow cheese and white cheese. Period. Today, the variety of soft and hard cheeses made in Israel rivals that of France.

Organic produce is available in many larger grocery stores. We get farm-fresh organic produce delivered directly from the farm to our doorstep every week.

Add to this the amazing influx of people from every corner of the earth – everyone with their own unique cuisine. In spite of the wars and hardships that Israel has suffered, a new, sophisticated cuisine – an Israeli Cuisine, is developing before our eyes.

In 60 years we’ve come a long way as a country. And our tastes in food and drink have become far more sophisticated than they were back in 1948.