by Abbie Rosner

A Day of Harvesting in the Galilee

The clientele for my culinary tours in the Galilee has, until recently, been exclusively visitors from overseas. Even the most intrepid tourist, I understood, would never be able to find the region’s reclusive goat cheese makers, passionate vintners and edible wild plant gatherers I’ve spent years seeking out. Furthermore, I generally eschew restaurant visits, preferring whenever possible to arrange home hospitality, since cooking with a local family, whether Jewish or Arab, invariably results in a moving and unforgettable cross-cultural experience.

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