I live in the Middle East. Whenever my mom comes to visit she freaks out over the new flavors. Middle East cuisine has its own distinct curries and flavors for vegetables, fish and meat. There aren’t thousands of varieties, but like Indian cuisine the flavor of a good spice blend depends on its source, blend […]
Israel! You are so good at so many things beyond technology. And food, as locals and tourists know is becoming Israel’s rising star. With hyper-local fresh food production capabilities, Israelis from Tel Aviv to Jerusalem enjoy traditional Mediterranean food, hybridized with any international trend. It makes complete sense in a country that’s into food, and […]
Watch out world, and those in North Africa and Middle East areas: A swarm of locusts of Biblical proportions could be heading near you. While bugs can form a significant amount of healthy human protein (that’s not kosher), locusts are particularly damaging as they ravage crops in their wake. RELATED: Flying Spark food made in […]
Somewhere in the middle of Ontario is a company hidden from view. Sitting on 5 acres of reforested farmland is Blue Planet Environmental. I guess you can call them innovative scientists, who are using patented aeration technology and what they call “nano-bubbles” or really, really small bubbles of air, to make big changes in industries […]
Even the US Customs guy at the New Jersey airport gave me an approving nod: “A technology for hydroponics?” He flips over my business invitation from the NY company to see if there wasn’t something inside. “Well, you know, it’s still,” in a fake finger-wagging voice, “…illegal here?” he says, waiting for my reply. There […]
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 […]
The best aromatics appear in Middle Eastern markets after the first rains. Agricultural wisdom in the Middle East says that olives and citrus fruit are best harvested after it’s rained. Olive season is just about over, although if you’re lucky you can still find some raw to pickle at home. But citrus have responded to […]
The quinoa craze turned what was once a cheap, nourishing staple diet for Bolivians and Peruvians into an unaffordable grain for many of the poor locally. Read here about the dirty secret of quinoa. The appetite of western culture, and fanatic vegetarianism has increased demand for quinoa stratospherically: in 2013 the price of quinoa tripled […]
If you live in south Tel Aviv in the Shapiro neighborhood by the central bus station you might come in contact with an African migrant or refugee. Unless you live side by side with them, it’s doubtful that you’ll get a chance to talk to one of the tens of thousands of men, and sometimes […]
A liquid formula that goes down easy and provides you enough nutrients for the day. Would you ever start eating soylent?
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.
Those jars and honey bears full of golden liquid are mostly not honey at all. It’s just syrup that tastes something like the real thing.
In the Galilee’s Arab, Jewish, and Druze communities, life has a rural rhythm, slower than in big towns. You can tell that people like to stop and sniff the roses, as each garden displays roses and other lovingly tended fragrant bushes. And the old foodways are still alive in the Galilee, preserved by middle-aged housewives.
It’s easy to make your own butter. All it takes is double cream and some salt. The most basic equipment will do: a mixer, a pair of sturdy wooden spoons, some cheesecloth or a sieve, and a couple of bowls.
Ah…a cold glass of orange juice, first thing in the morning. Gives you energy, vitamin C and zest to start the day. Right? Is that glass of juice really good for you?
The Jewish holiday of Purim begins this coming Saturday night, the 15th of March, and continues through Sunday. In Jerusalem and other ancient walled cities, the holiday is called Shushan Purim and occurs on Sunday night, the 16th, through Monday.
In a world premiere last week, Israel launches open kitchen workshops, giving insiders and everyday folk a fly-on-the-wall experience in some of Tel Aviv’s best restaurants.
There are evolutionary reasons why Tarzan is bigger than Jane. Most males of any species –– birds, bugs and prawns included –– grow bigger than their female counterparts. The phenomenon is called sexual dimorphism. A new Israeli-American company, Enzootic, is taking sexual dimorphism and the ability to control it to the dinner table.
When I interviewed CEO Shalom Nachshon, he told me that in a perfect world, his new Israeli company would go out of business. But as the world’s population expands, with more hungry mouths to feed, Catalyst Agtech is trying to make the best out of an imperfect world.
We love grandmothers and we love what they do, especially when they know how to cook well using traditional recipes. While we like to support the food and lifestyle of yore, we do not think that not everything fast is bad for you.
Why would anyone want to eat plants that sting? And raw nettles do sting. But nettles are a tasty, nutrient-dense food. People have been eating them since antiquity, and probably since pre-history. Their easily-metabolized iron content is so high that nettles tea is a natural remedy for anemia.
I’ve been cooking nonstop out of Nawal Nasrallah’s majestic cookbook, Delights From The Garden of Eden. And my family loves it, because every recipe yields a delicious dish. Like this one.
Terrorists probably come to mind long before honey when people think of Yemen, but the raw Yemeni honey Balqees had for sale at the recent Masdar Festival was far and away the yummiest honey I ever put in my mouth.
I am a fan of baba ghanoush, and I am a fan of food that looks erotic. In today’s way of conventional farming we’ve grown accustomed to getting that perfectly symmetrical eggplant or tomato.
Since the Sixties “green revolution,” when Norman Borlaug introduced the concept of cross-breeding and hybridization of plants to boost output, not much has changed, according to Doron Gal, CEO of the Israeli seed technology company Kaiima Agro-Biotech. Kaiima, which means “sustainability” in Hebrew, hopes to be that change.