Wednesday, March 22, 2017

A love letter to my JNF mission

Members of JNF's board of directors, including the author, on their recent mission to Israel. 

By Geri Shatz

A love letter to my JNF mission. Really? Yes, really.

I love to travel with you, even though you drive me crazy. You plan visits to the sites I want to see, but you act as if we'll never return and cram them in. You take me to the loveliest hotels and don't remind me of that when I complain about the shabbier ones. You begin my days so early I'm unprepared for the weather and end them taking me to communities in the dark. You're patient when I don't hear your instructions and intemperate when the bus driver doesn't.

You always give me too much to eat, but you never point out that no one forces me to eat all the chocolate. You talk too much and I tell you so. You remind me that I do the same. Luckily, you provide liquor when called for.

Thursday, March 16, 2017

In the JNF Kitchen: King oyster mushroom pasta

Meet Esti and Uri Yaakobi of mushroom company פטריות פארן (Mushrooms of Paran). They are farmers from the Paran moshav in the Arava desert who decided to grow mushrooms, of all things! 

Their mushrooms are pure Israeli and a result of their entrepreneurial spirit, desire to produce something unique, and passion for farm-to-table dining. Among their mushrooms you'll find oyster, shiitake, king oyster, and lion mains, and you can also find dishes with their products at אורסולה בית קפה בערבה (Ursala Coffee and Pub in the Arava).

Enjoy this #RecipeOfTheWeek for king oyster mushroom pasta inspired by the Yaakobis and their interesting crops. If you make any of these recipes, be sure to send a photo of your creation to or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it! 

Thursday, March 2, 2017

In the JNF Kitchen: Gefilte fish with citrus carrot and horseradish creams

Not your grandmother's gefilte fish! A creative specialty courtesy of Chef Meir Adoni.
Enjoy the last in our #RecipeOfTheWeek series featuring fantastic Israeli chefs on the itinerary of June's amazing JNF Culinary, Wine and Music Tour. Learn more about the cultural experience here

Chef Meir Adoni has been dubbed the leader of elite epicurism in Tel Aviv. The top-notch chef is driven by passion and innovation, owning three Tel Aviv restaurants: Catit, Mizlaia, and Blue Sky. He also directs and creates catered events, appears on television, lectures, writes books, and mentors others in the culinary world.

Chef Adoni was born in Eilat, the most southern town in Israel. He was raised with a Moroccan upbringing, and fuses his Moroccan grandmother's inspirations with modern Jewish cooking.

"As a chef, the first thing I bring to the table is tradition," he says. "I respect the original flavors and ingredients. Only then do I add my crazy interpretation, launching the dish off to new and uncharted territory."