The poetry of Israel: A JNF housing mission, recounted in rhyme

The author, second from right, with other members of JNF's Housing Development Task Force.

By Scott Nadler

We loaded up the van with our luggage,

And our leaders discussed the day's plan.

Traveling south from Ashdod to Sderot,

The housing mission began.

We hit the road bright and early,

It was a 30-minute ride -- 

Zest and excitement filled the air,

Our hearts filled with pride.

There were eight of us volunteering

From different states, all with bravado.

From New York, Illinois, and Pennsylvania,

To Arkansas and Colorado.

American eats meet Israel as L.A. transplant brings food trucks to Golan

Shimon Shain, holding one of the food items from his food truck, Shimmy's.

By Alan Rosenbaum

"We’ve basically made a mini-restaurant on wheels," said Shimon Shain. "Even the health inspector was impressed with the design of the food truck." Be it sushi, tuna melts, a classic falafel sandwich, fish and chips, fries, waffles, hearty pancakes, a refreshing ice coffee, or just plain toast, Shain and his small fleet of food trucks around Israel's Golan Heights serve anything and everything to tourists, workers, and students. But don’t expect the menus to stay the same for long; they vary as clients' demands change.

Brooklyn-born and raised, Shimon, 34, and his wife, Sara, moved from the glitz and glamour of Los Angeles in July 2016 to the calm and tranquility of Hispin, a scenic town of 1,400 residents in the heart of the Golan Heights. "We like the cattle and the agriculture. We preferred to live in the north or the south -- in a quiet area," Shain said.

The Shains felt like there was still something missing from the Golan scene. Shain, who studied at the Jerusalem School of Culinary Arts, used his expertise in gastronomic studies and his extensive experience in the food industry to establish Shimmy’s, a mobile food service -- known as the beloved food truck in the U.S. -- that prepares and sells food throughout the Golan region.

In the JNF Kitchen: Stern Winery’s white fish ceviche with fruit

This recipe originally appeared in the summer 2016 issue of our Byachad Magazine. You can read the full issue here.

In 2004, Johnny Stern, a Brazilian born immigrant who moved to Israel with his family at the age of 17, made the bold decision to open his own winery, Stern Winery. He realized his true calling lay with the vines of his winery, located in Kibbutz Tuval, a picturesque community in the hills of the Western Galilee. Before realizing this dream, however, he lived a dual life for nearly six years: as a sales manager for a company manufacturing industrial adhesives, machinery oil, and metal treatments, and as an artisanal wine producer in Israel’s budding boutique wine industry.

In the JNF Kitchen: Passover macaroons + halva = 'halvaroons'

This recipe of the week comes to us from La Boite, a biscuits and spices shop in New York City owned by Israeli chef and spice blender Lior Lev Sercarz. 

Lior and La Boite have gained international fame for mixing spices in a unique way and selling some of the world's rarest blends. Lior opened his culinary superstore after traveling and studying around the globe, and he dreams of establishing a cooking school in Israel's north along with JNF. Lior was one of our first guests on the JNF podcast, IsraelCast. You can hear more about his journey on that episode.

Women's History Month: My task force to transform Israel's north

Gina, second from right, on last summer's Kiryat Shmona & Upper Eastern Galilee Task Force Mission.

We're celebrating Women's History Month all March long by sharing stories of the amazing women who make up Jewish National Fund! In addition, we're matching all donations up to a total $1 million during this time. Learn more: jnf.org/women

By Gina Raphael

My story with Jewish National Fund's Kiryat Shmona & Upper Eastern Galilee Task Force displays JNF at its finest. During the summer of 2016, I was at the Knesset with my good friend Nadav Douani, who is chief of staff for Science Minister Ofir Akunis. Nadav asked if I would like to visit the Knesset members' dining room and meet politician and former Israel ambassador to the U.S. Michael Oren. It was truly special to meet him, and when Nadav told him I was very involved with JNF, Michael Oren said, "Please remind Russell Robinson (JNF CEO) of all the work we need to do in Metulla." 

So, I called Russell from Jerusalem and he said we have much to do for our Go North initiative and we are going to put you on our Upper Eastern Galilee Task Force with Dr. Melinda Wolf.

From the JNF Kitchen: Johnny Stern's stuffed chicken from Israel

In the JNF Kitchen: Chef Alaa Moussa’s sea bass filet on a bed of lemon-verbena freekeh

This recipe originally appeared in the Fall 2017 issue of our Byachad Magazine. You can read the full issue here!

Step into El Marsa restaurant, and you instantly become witness to the latest movement in Arabic cuisine in Israel.

In the JNF Kitchen: Strawberry spinach salad from Israel's Galilee

In the JNF Kitchen: Grilled stone fruit with zuta sorbet

This recipe of the week comes to us from La Boite, a biscuits and spice shop in New York City owned by Israeli chef and spice blender Lior Lev Sercarz. Lior and La Boite have gained international fame for mixing spices in a unique way and selling some of the world's rarest blends. He opened his culinary superstore after traveling and studying around the globe, and dreams of establishing a cooking school in Israel's north along with JNF. Lior was one of our first guests on the JNF podcast, IsraelCast - you can hear more about his journey on that episode!

In the JNF Kitchen: Watermelon gazpacho with fresh fish tartar

This summery recipe comes from Avichai and Idan of Yanivichi Bistro, nestled in the eucalyptus trees on Moshav Bustan HaGalil, just a few minutes drive from Akko. Set inside a renovated structure from 1948, previously the Moshav’s first dairy compound, and named after the Moshav’s first milkman, the restaurant is the place to go to for fusion cooking that combines the vibe of Tel Aviv with Galilean flavors and local plates alongside dishes imported from Italy and France.

In the JNF Kitchen: Fish wrapped in dough

Fish in dough, or salt crust.

For the next few weeks, our #RecipeOfTheWeek series will host some fantastic Israeli chefs. These culinary masters are slated for the itinerary of the amazing JNF Culinary, Wine and Music Tour this June. Learn more about this cultural experience here. 

This recipe comes from Erez Komarovsky, a chef and baker. Afar described him as "the first contemporary baker to introduce artisanal bread to Israel" and he's considered to be one of the leading cooks who defined Israeli cuisine in the late '80s and '90s.

In the JNF Kitchen: Super easy tahini from Israel, with a twist

Edna and one of her beloved goats.

This week's recipe is as simple, yet as delicious, as can be. 

It comes from Edna Hefer of Meshek Hefer (Hefer Farm), a ranch located in Abirim in Israel's Western Galilee. The family-owned and family-run farm operates based on principles of self sufficiency, with very few hired employees, and guests pitching in by feeding and milking the farm animals. 

The farm has a dairy that makes goat milk products under the name Edna’s Cheeses. The cheese, along with other local goods such as olive oil, olives, and unique wines from nearby boutique wineries, can be purchased by taking it straight out of the refrigerator and putting money right into the register. 

In the JNF Kitchen: Traditional shakshuka eggs with special spices

Photo: Christian Leue

This recipe of the week comes to us from La Boite, a biscuits and spice shop in New York City owned by Israeli chef and spice blender Lior Lev Sercarz. Lior and La Boite have gained international fame for mixing spices in a unique way and selling some of the world's rarest blends. Lior opened his culinary superstore after traveling and studying around the globe, and he dreams of establishing a cooking school in Israel's north along with JNF. 

In the JNF Kitchen: Stuffed grape leaves and zucchinis

This recipe for stuffed grape leaves and zucchinis, a classic Galilean dish, is brought to us by Paul Nirens of Galileat, which organizes unique cooking and hospitality experiences. Four or five variations of this recipe, reflecting differences between regions and home cooks in the Galilee, will appear in Nirens' new recipe book, the Galilean Kitchen. He is currently raising funds on Indiegogo for the project, which will showcase local, authentic dishes as well as the stories behind the women who create them, those who offer home-cooking classes as part of Galileat. Learn more about the book here.

How one home cooking business empowers Galilee women

Home cooking lessons from local women, thanks to Galileat. 

By Paul Nirens

Many people get up in the morning and sigh to themselves, not particularly enthusiastically, "Another day of work ahead of me." I get up and say, "Wow, I can’t wait for another day at work." That’s because over these past four years I’ve been lucky enough to run Galileat, which organizes unique cooking workshops, hospitality, and culinary experiences in the homes of my Druze, Muslim, Christian, and Bedouin neighbors here in the Galilee. I simply love what I do.

In the JNF kitchen: Lentil soup

The recipe of the week, a hearty lentil soup, is the quintessential winter dish with a Mediterranean twist, sure to warm your home and your body. It's brought to us by Hagit Lidror, one of the people making Western Galilee a foodie and wine-enthusiast paradise. The region is a key development area of JNF's Go North initiative. 

Hagit's creations, healthy and focused on quality ingredients, are representative of Israeli cuisine in its freshness and simplicity. Hagit teaches Cooking Workshops based on healthy vegetarian cuisine at her home facing the magical Clil landscape overlooking the Mediterranean Sea.

In the JNF Kitchen: Oxalis soup from an authentic Georgian kitchen

The Oxalis flower, for which this dish is named. 

This week's #RecipeOfTheWeek features a delicious Georgian delicacy found at Shota.

If you're searching for a special culinary experience, look no further than Shota in the Western Galilee. Shota serves Georgian cuisine in a brightly colored restaurant that plays upbeat music and serves dishes steeped in Georgian tradition. On your plate you'll find fresh salads; pastries such as khachapuri filled with meat or cheese; khinkali, or Georgian dumplings; meat and vegetable stews; and Georgian wine, beer, and cocktails.

Check out all the ways you can savor Sukkot with JNF

HaShomer HaChadash's annual Sukkot harvest festival.

This Sunday, October 23, the holiday of Sukkot begins at sundown, ushering in a week of festivities in Israel. Here's a comprehensive list of JNF tours, as well as partners open during the week. If you're traveling in Israel, come tiyul and celebrate with us!

In the JNF Kitchen: Hagit's sweet challah

Beautiful round challahs just in time for Rosh Hashanah.

In the JNF Kitchen: Fall BBQ braised veal spareribs