The Jew And The Carrot

Touring Israel’s Food Landscape

By Avigail Hurvitz-Prinz

Avigail Hurvitz-Prinz
Gleaning clementines with Leket

Living in Tel Aviv means that I take a lot of things related to food for granted. I know that when I go to the market, veggies will be much, much cheaper than packaged foods and fresher than most places in America. I know that nearly any time of day or night I can order a latte and sit with my computer for hours, without anyone rushing me to leave. I also know that the season for tomatoes is more similar to the one I grew up with in California than the one I got used to coping with in New York. Those are everyday kinds of things that I’ve learned after more than a year of living in Israel.

But last week I had the pleasure of exploring the food landscape of Israel from a new angle as a participant on the Israel Sustainable Food Tour, sponsored by Hazon and the Heschel Center for Environmental Learning and Leadership. Jeremy Benstein of the Heschel Center crafted a tasty and interesting itinerary that kept us moving and eating across the country. I was treated to meals in restaurants I never would have found on my own, visited farms where folks are doing incredible work, and met outstanding people who are invested in food issues here in Israel. We explored themes that I spend a lot of time thinking about but less time engaging hands on.

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