Bucking tradition, I chose Spring to go into hibernation, focusing just about all my energies on my current project, which is researching and writing about wheat as one of the Galilee’s local foods. And while I was buried in books and traipsing around from one fascinating encounter to another, the culinary landscape made its own … Read More »
Culinary Historian
Pick While It’s Not Hot
The last meeting of our edible wild plants class took place on one of these rare, cool spring days before the oppressive heat sets in, bringing out the snakes and making foraging in the tall grass seem like not such a good idea. We convened up on Mount Gilboa, where we were treated to a … Read More »
Culinary Tours of the Galilee Launched!
How pleased I am that Culinary Tours of the Galilee has been officially launched, and in such an auspicious way. Over one week, I led two groups, both through the US Embassy, thanks to my wonderful new colleague and friend Bob, who is officially in charge of the general wellbeing of the embassy staff, but … Read More »
Why Can’t We Cook Together?
These past weeks I’ve been feeling too disheartened to write, but the outings I had yesterday and today, investigating places for my culinary tours, did much to lift my spirits. I started Thursday morning at Lavona Grove, on an exceptionally beautiful slope overlooking the Sea of Galilee. That morning, missiles from Lebanon had hit sites … Read More »
Luf at Last
Last weekend Ron and I were guests at our very old friends’, Fatma and Abdullah, in the Bedouin village of Kaabiye. I told them about my interest in cooking luf, and their daughter Hal’la, who happened to be visiting, invited me to come to her home one day and she would show me how. This … Read More »