Tasting a wide variety of pickled vegetables and fruits merge with tales of missed opportunities at a new series of food-centered evenings in Tel Aviv.
On a global basis, it is estimated that 35 percent of all food is wasted at some point along the supply chain, from the farm to the consumer's home.
This bakery and flour mill uses old-fashioned methods to reproduce the tasty whole-wheat pitas of yesteryear.
Three enterprising farmers use hydroponic methods to grow veggies atop Dizengoff Center in the heart of Tel Aviv and offer them freshly picked on a daily basis.
This traditional filling is tasty in more than just hamantaschen: Try these recipes for poppy seed-apple cake, or poppy seed-chocolate rugelach.
Hamantaschen filled with eggplant, cheeses and herbs make a wonderful Purim appetizer.
At this farm in the Jerusalem hills, profits take second place to the production of rare goat cheeses with complex flavors.
It’s enough to pass by a field during the shmita (every seventh) year to understand the extent of the absurdity – acres of fruits and vegetables are slowly rotting while not far away, people are digging through trash cans to find food.
One of Israel's leading nutritional therapists breaks down the benefits and dangers of the green fruit - and explains why bananas are good during heat waves.
Ruthie Russo, a food writer and the face of Israeli cuisine overseas, has some strikingly down-to-earth things to say about people's likes and dislikes.