Food and Drink
While coordination is required to ensure supply continuity and food security should the outbreak worsen, shortages in locally produced foods are unlikely, says Israeli Agriculture Minister Tzachi Hanegbi.
Three of the leading lights of Tel Aviv’s vibrant culinary scene share their messages of equality, authenticity and the power of food and hospitality.
Israel has made significant strides in the past decade, some owed to fluctuating climates that produce different varietals.
Outside, there’s crazy dancing to blaring music, often on the tops of cars if there’s no room on the streets or sidewalks. Inside, the main symbols of Purim are festive eating and drinking.
Concerns about a lack of supplies are battering industries worldwide as the coronavirus spreads and the shutdown in China continues.
Det. Joseph Seals was an 18-year law-enforcement veteran who had been with the Jersey City police force since 2006.
“I’m not scared; we aren’t scared,” says Israeli restaurant owner Sami Bar-On after his establishment is targeted for the fourth time.
It serves cocktails named after Jews with connections to Ukraine or Odessa, such as the “Sholem Aleichem” and the “Meir Dizengoff.”
Trucks full of pretzel challah, soup mix, hummus, turkey, chocolate, toys and more, provided by nearby Jewish vendors, were handed out to families lined around the block.
Family members of the victims lit a small silver menorah on the first night of the holiday in front of the store, which remains closed.
Three people were treated on the scene for facial trauma. The suspect was apprehended, and an investigation has begun.
A team of agricultural researchers in northern Israel is attempting to increase the concentration of beneficial compounds in red wine without affecting the taste.
