Michal Melamed’s tahini. The taste and texture are different. Dan Perez

The Israeli Who Ditched the Psychologist's Chair in Favor of Sesame Butter

In Michal Melamed’s small tahini factory, everything is done manually so as to fulfill her dream of making tahini the slow, old-fashioned way

It’s been 14 days since the last time sesame seeds were placed inside the grinder that stands in one room of the tiny factory in the Elah Valley. “It missed the sesame,” Michal Melamed says affectionately...

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