Drinking Plastic, Every Day

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In September of 2017, Orb Media, a non-profit digital newsroom based in Washington, released the results of the first scientific study on the presence of microplastics in tap water. The study tested water flowing from taps in 14 countries around the world. From New York to Uganda, microplastics were present in 83% of the samples. […]

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Recipe: Roasted Parmesan Butternut Squash

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It’s springtime in the Middle East. Afternoons are warm, but chilly evenings still make oven-roasted vegetables an enjoyable option for dinner. Butternut, and other hard-skinned squashes, are in season, and will be for at least another month. Here’s April’s seasonal produce, all detailed out for you. I picked up a medium-sized butternut squash to make […]

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Clean Electricity Flows From The Negev Desert

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Close to 60% of Israel’s land mass lies under desert. Lots of sand. And lots of sun. Resolving to view how Israel exploits that solar abundance, I traveled through the Negev on a late-winter day in March with Ofer Tsimmering, head of the demographics department of the Ramat HaNegev Regional Council. I watched the highway […]

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Grilled Chicken Wings With Middle-Eastern Flavors

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This week is when the weather finally turns warm in Israel, inviting families on Passover vacation to fire up their grills outdoors. You can hardly walk through a public park without skirting families unpacking picnics, fanning charcoals, and chasing runaway toddlers. And chicken wings are a favorite on these picnics, being easy to cook and […]

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Creamy Roasted Garlic Soup

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It’s full garlic season in the Middle East. Markets display piles of the pungent bulbs, with the green stalks for you to hang up and dry, or with the greens chopped off for your convenience. I confess, I’m crazy about about garlic. Every spring, I buy 30 kg. to see me through the year. Local […]

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Beef Short Ribs In The Slow Cooker

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Being vegewarian, I keep meat for holidays and special occasions. Because that’s what vegewarian means – eating mostly sustainable and local vegetarian foods, with meat dishes only once in a while. Here’s one of our typical vegewarian non-meat recipes. With Passover on the way, I’m thinking what sumptuous meat dish to cook. The problem with […]

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The Mallows Menu

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Mallows are at the top of my edible weeds list. Once or twice every year, at late winter, I go out and bring home a big bag full of them. Mallows on their long stems to hang up and dry. Mallow flowers and fruit to sprinkle over salads. Mallow leaves to stuff with rice or […]

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Make Your Own Herbal Salve From Mallows

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When the first warm days tempt you outdoors for a walk, take time to look at the wild mallows flowers. So soon to vanish in summer’s heat, they cast their light purple beauty wherever they’re permitted to exist. Urbanization has deprived Nature of places where wild herbs and vegetables used to grow, but even the […]

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Rosewater For Beauty and Healing

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Part IV in a series of 4 on eating and healing with roses. Rosewater is the fragrant liquid left after steaming has extracted roses’ essential oils. Rose essential oil is most expensive – sometimes more costly by weight than gold. Thankfully, rosewater’s price is affordable even to ordinary budgets. Rosewater has been a resource in […]

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Rose-Scented Rice Pudding Recipe

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Part I in a series of 4 about eating and healing with roses. Roses have everything you desire in a flower: beauty, fragrance and the power to express, and to waken, love. Maybe it’s their mysterious beauty; a whorl of petals that enclose the unmistakable, heady scent. Body and spirit instinctively respond to rose’s soothing, […]

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Eat Smarter, Study Better

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Let’s say you’re a student gearing up for end-of-semester tests. Or a professional going over the latest reports. Or  you’re drafting a talk or a presentation. You have to cram these preparations into a busy schedule. How can you stay alert and get the most out of the time you spend researching, reading and taking notes? […]

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Halloumi cheese kebabs recipe

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What’s vegewarian, anyway? Answer: it’s selecting sustainable dishes based on non-meat foods at least once weekly. Halloumi is said to have originated long ago in Cyprus. Cheesemakers spread the Halloumi technique abroad of compacting milk fresh curds and curing them in brine, and now many Middle Eastern countries produce the cheese. It may be made […]

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Making freekeh with the Druze

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I stood in a golden wheat field some five miles north of Acre in Israel. Paul Nirens of the Galileat organization had arranged a demonstration with a local farmer, to show us how the Druze traditionally roast green wheat for freekeh. To reach the field, we’d driven over a ditch of teeth-rattling bumpiness, part of the […]

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