Team Israel had a great run at the World Baseball Classic tournament. The ballplayers with a David vs. Goliath approach came out swinging hard and stunned the world with four consecutive wins in the preliminary and second rounds. But two losses in a row – an 8-3 loss to Japan March 15 and a 12-2 clobbering by the Netherlands on March 13 – made advancing to the finals a dream for the next global tournament.
The March 15 game started with five scoreless innings, but Japan blew open a lead in the sixth with five runs and added three more for good measure in the eighth. Israel scored all its runs in the top of the ninth.
The World Baseball Classic is a tournament in which the best baseball players in the world compete. Team Israel had bookers betting against it even making the main event, but the blue-and-white uniformed ballplayers, who were ranked 41st going into the Classic, not only made it to the preliminary rounds but won an astounding four in a row at the tournament.
Dubbed the Cinderella team of the contest, Team Israel stunned Cuba 4-1 in the first WBC quarterfinal game at the Tokyo Dome and, before that, swept the first round of games by beating South Korea, Taiwan and the Netherlands.
Only three of Team Israel’s 28 players are Israeli; the rest are Jewish Americans. According to WBC rules, anyone eligible to hold citizenship in a country can play for its national team. There are other teams with players who do not hold passports for the country for which they’re playing.
“The players love playing for Israel,” Israel Association of Baseball president Peter Kurz told Israel21c. “A lot of them want to come and visit after the tournament or after they retire.”
Mensch on a Bench – the Israeli team’s mascot – waits for the game to begin. (photo from worldbaseballclassic.com)
For fans, that the ballplayers are proud to wear “Israel” on their uniforms and represent the country is more than enough.
“I am a lifelong baseball fan, and it’s thrilling to see Israel competing on a world stage. But Israel’s participation in the World Baseball Classic is about so much more than baseball,” said Elie Klein, an associate partner at Finn Partners Israel who calls himself a “rabid New York Mets fan.”
“While baseball fans around the globe have taken notice of Team Israel due to their surprising athletic prowess, Jews around the world – many of whom have never watched a single inning of baseball – are drawn to Team Israel out of deep Jewish pride. Not because they are Israelis, but because they aren’t – they are largely American Jews who have decided to wear uniforms emblazoned with the Jewish star and don kippot during Hatikvah, to identify as Jews in such a public way,” said Klein.
American rapper Kosha Dillz (Rami Matan Even-Esh) even made up a song about Team Israel. And Team Israel will also be remembered for its mascot, Mensch on a Bench, a stuffed doll that was the Jewish answer to the popular Christmas toy and story Elf on the Shelf.
On March 22, the United States team beat Team Puerto Rico to win the championship.
Israel21cis a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.
Moriah Congregation’s prayer books were among items destroyed in the Haifa fires. (photo from masorti.org)
The Masorti Foundation for Conservative Judaism in Israel put out an international call for donations to help Moriah Congregation rebuild from the ashes after the recent week-long wildfires that raged across Israel. But it was two small, local initiatives that put the damaged synagogue into the headlines.
On Nov. 30, a group of worshippers from all faiths attended a special prayer service for the new Hebrew month of Kislev and to show support for the rebuilding of the community. A local member posted Facebook photos of the service. One of the photos showed 20 saplings donated by a man from Baqa al-Gharbiyye, an Arab city in the Haifa district, as a gift to replace the trees in the courtyard that had been burned in the fires.
And he wasn’t the only one bearing gifts.
Two Muslim tradesmen from Umm al-Fahm, another Arab town in the Haifa district, also came to the service and were greeted with great applause for their contribution of wood panels to the synagogue.
Moriah Congregation – the oldest Conservative synagogue in Israel – suffered extensive damage in the fires. The whole second floor and roof of the building were destroyed, including their beit midrash, all of their books, their education wing and their youth club.
At first, the Moriah community turned to a Jewish carpenter for help. He agreed to work pro-bono but asked that the synagogue pay for the wood. He went to get a price quote from wood suppliers Walid abu-Ahmed and Ziad Yunis. When they heard that the previous tables were destroyed in the fires that devastated 13 neighborhoods in Haifa, they chose to donate enough wood for 10 tables.
“I had tears in my eyes when I heard what was happening,” Rabbi Dov Hiyon, who heads the Moriah community, told Ynet news. “It was so emotional to hear that Muslims were asking to donate to a Jewish synagogue. I’ve invited them to evening prayers to personally thank them.”
“I decided to help and not receive any payment,” abu-Ahmed told the Hebrew daily news site. “Jews and Arabs live together in Haifa, and there is no discrimination. We must continue with this coexistence and promote peace.”
Israel21C is a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.
Children learn the #iamchild dance routine created by Israeli-Turkish therapist and journalist Michal Bardavid. (photo from iamchildproject.com)
There’s a new dance routine on social-media sites that has five catchy poses and one enormously powerful message.
The #iamchild dance-therapy routine is part of a project in support of Syrian children affected by ongoing civil war. It was created by Israeli-Turkish journalist Michal Bardavid to give emotional and moral support to millions of the world’s refugee children.
In addition to being an international correspondent for China Central Television, Bardavid is a psychological counselor and a certified dance therapist. After meeting hundreds of Syrian children in refugee camps on the Turkish-Syrian border, she created a motivational dance exercise made up of five positively worded sentences accompanied by five movements to show the kids that someone cares.
The five phrases – “I am loved,” “I am a child,” “I am safe,” “I am a whole person,” “I am beautiful” – are spoken in Arabic.
“The accompanying movements make the emotion more concrete as children say the sentences out loud,” Bardavid writes about the project.
In honor of United Nations Universal Children’s Day on Nov. 20, a day that promotes “international togetherness, awareness among children worldwide, and improving children’s welfare,” Bardavid uploaded a call-to-action video – in English and Turkish – asking people to join the movement and show support for the Syrian kids.
So far, she has documented 600 Syrian refugee children and 350 Turkish schoolchildren doing the #iamchild dance routine. Children in Israel, Iraq, Spain, the United Kingdom and Turkey have sent in heartwarming homemade videos of how they perform the dance routine.
“#iamchild is about empowering Syrian refugee children, creating solidarity among Syrian and international children, and increasing global awareness on the issue,” writes Bardavid.
Bardavid wants to reach as many Syrian refugee children as possible via social media and word of mouth. “It’s important to remember Syrian kids are actually the ones most affected by the conflict,” writes Bardavid, noting that she hopes her #iamchild project will “induce a positive emotion even if for a brief moment.”
Israel21C is a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.
Woman2Woman co-founders, from left, Efrat Dayagi, Keren Herscovici and Noya Lempert. (photo from Woman2Woman via israel21c.org)
Israeli actress Gal Gadot may be Wonder Woman on the big screen but Keren Herscovici, Noya Lempert and Efrat Dayagi – the initiators of a program for advancing women in prominent positions in their careers – are the true wonder women of Israel. They started Woman2Woman to help young women in top decision-making positions advance in their careers (in all fields) with some guidance from mentors who have already been there and succeeded.
“A number of times in my life, I’ve felt that I’m really in need of a mentor, and that’s what our initiative is geared toward, answering this need,” said Dayagi, a lawyer. “You can’t just cold-call someone and say, ‘So-and-so told me to call you for advice.’ I’ve sought something like this program and I would have loved a connection like this with a mentor.”
Herscovici, Lempert and Dayagi say theirs is different from other female empowerment initiatives because they don’t see women as underdogs.
“We’re not coming from the stereotypical place where women need help because they are in a lower place,” said Lempert, a doctoral student in clinical psychology. “We’re coming from a place where women have a ton of potential and we want to help them take that potential as far as possible; not from weakness but from a place of strength.”
“Ideally, there shouldn’t be a glass ceiling but, in reality, there is. The ceiling still exists. So, as long as it is there, we need to talk about it,” the women said, finishing off one another’s sentences.
Herscovici, Lempert and Dayagi are graduates of Unit 8200, the Israel Defence Forces’ signal intelligence division, known for producing an unprecedented number of startup entrepreneurs, as well as alumni with problem-solving, leadership and top managerial skills. They saw that, although women comprise half the soldiers in the unit, as 8200 alumni progress in their civilian careers, fewer women are staying in the lead. Since each member of the trio is moving full steam ahead on her individual career path, they wanted to know why other women – including those who were officers in the army – were stalling before reaching their destination.
They said they found that even the most talented woman can stumble on self-planted obstacles.
“There are many factors that can hold a woman back – family, society, discrimination – but we found one of the main reasons is they don’t believe in themselves,” said Dayagi. “There are many women who have amazing potential but feel their womanhood is stopping them from reaching the top of their game. If we know that we have the potential to succeed – and not belittle ourselves with, ‘But I’m a mom’ or ‘I’m a woman,’ or compare ourselves to men by saying, ‘Well, I’m a woman, I won’t get that position’ – then there’s no reason not to succeed.”
“We want to take the young women who are just setting out and to make sure that they continue on the path of leadership and success. We connect them with women who have already progressed a long way,” added Herscovici, a master’s student in operations research.
The program matches a young woman at the beginning of her career with a mentor in a senior position in her chosen field of expertise and sets up one-on-one sessions and group meetings.
The first four-month mentorship program, which concluded in August, accepted 20 of the 80 23-to-33-year-old applicants coming out of Unit 8200. Among the many volunteer mentors were former Treasury director-general Yael Andorn, manager of Kodak Israel Einav Aharoni-Yones and global head of human resources at Amdocs Karmit Shilo. The second program will be open to all success-minded women, not just those who have served in Unit 8200.
“We’re not aiming to change the world – we want to change how women see themselves and their worth,” said Dayagi. “We want women to embrace the idea that they can succeed in any industry.”
Herscovici said the programs are part of a bigger overall goal. “Our mission is to have an influence on the future,” she said. “We are among the few to offer personal, woman-to-woman mentors. We also have a variety of careers, not just high-tech and not just entrepreneurship, but different fields such as financing, law, science and others. We want to create a professional network of women mentors.”
Israel21Cis a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.
(screenshot of IDF Twitter page via israel21c.org)
Smugglers of drugs and illegal migrants using tunnels along the U.S.-Mexico border may want to keep an eye on Israel. The American government, after all, is co-sponsoring the tunnel-detection technology now being developed by Israeli engineers.
Described by the Hebrew media as the underground equivalent of Iron Dome anti-missile defence system, this latest innovation made world headlines upon the announcement that the Israel Defence Forces (IDF) uncovered a two-kilometre-long, concrete-lined tunnel on Israel’s Gaza border.
While the Israeli government has been funding its development for five years, few details about the new system have been reported until now. News reports say that up to 100 companies – including Iron Dome’s developers, Elbit Systems and Rafael Advanced Defence Systems – are involved in assembling the detection system. Military units, Shin Bet security agency officers, civilian engineering, infrastructure contractors and tunnel construction experts are also credited with helping.
“The search for tunnels is at the top of our priority list … and we will not spare any efforts,” said Defence Minister Moshe Ya’alon, following the IDF announcement that it found a tunnel extending from southern Gaza into Israeli territory.
The fine details about how the anti-tunnel technology works are still under wraps but, according to Yedioth Ahronoth, dozens of Israeli-developed sensors gather information from the field and transmit it to a control system for analysis using advanced algorithms. The system, says the report, can identify the length of the tunnel and its exact location without false alarms.
“We do whatever we can to find a technological solution,” Maj. Gen. Nitsan Alon, head of the IDF operations directorate, said at a briefing. “Dealing with the phenomenon of tunnels is very complex, and the state of Israel is a world leader in this field. This battle demands from us persistence, creativity, and also responsibility and good judgment.”
According to a report in Defence News, Israel’s Ministry of Defence has invested more than $60 million in anti-tunnel technologies. In February of this year, the Financial Times reported that the United States will provide $120 million over the next three years to help develop complementary technologies.
An Israel Today report says Israel is building a counter-tunnel barrier along its Gaza border that “will also feature a state-of-the-art fence, complete with sensors, observation balloons, see-shoot systems and intelligence gathering measures, as well as an underground wall.”
Israel21Cis a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.
Recent visitors to the Hummus Bar at the M Mall in Kfar Vitkin, near Netanya. The eatery is offering a 50% deal on its hummus for Jews and Arabs who share a table and eat together. (photo from facebook.com/Mhumusbar)
An Israeli eatery is making headlines across the globe for its latest menu deal: 50% off any hummus dishes served to tables seating Jews and Arabs together.
Breaking bread together throughout history has always been an act of sharing and reconciliation. So, in response to the latest wave of terror attacks and incitement in Israel, Hummus Bar at the M Mall in Kfar Vitkin, near the coastal city of Netanya, posted a Facebook call for customers to share pita and hummus together – and pay less if they do.
The Oct. 13 post reads: “Scared of Arabs? Scared of Jews? At our place, we don’t have Arabs! But we also don’t have Jews … we’ve got human beings! And genuine, excellent Arab hummus! And great Jewish falafel! And a free refill for every serving of hummus, whether you’re Arab, Jewish, Christian, Indian, etc.”
Speaking to local media, manager Kobi Tzafrir said there were a number of people taking up the offer from his restaurant, which is famous for its chickpea spread. But, he added, the short post also fueled interest from around Israel and the world.
Hummus eateries are countless in Israel, yet Tzafrir reported that visitors have come from around the country to show support for the Hummus Bar’s message of tolerance and camaraderie.
“If there’s anything that can bring together these peoples, it’s hummus,” Tzafrir told the Times of Israel.
Hummus Bar’s Facebook page continues to garner positive posts from abroad, as well.
“Love the idea of bringing people together with food! Love and food conquers all!!” writes Urbian Fitz-James from the Netherlands.
“I think it is amazing what you guys are doing to unite people!” posts Josh Friesen from Canada.
“Thank you. This is marvelous,” writes Samir Kanoun from Turkey.
There are other messages of support – including from the United Kingdom, the United States and Japan – on the eatery’s Facebook page.
Hummus, of course, is a national dish in Israel, from the point of view of both Muslim and Jewish communities in the country. The International Day of Hummus even began here.
And it’s not just hummus that brings tolerance and coexistence. There are also Arab-Jewish owned eateries serving up coexistence, including Maxim restaurant in Haifa and Bouza ice cream in Tarshiha.
Viva Sarah Press reports on the creativity, innovation and ingenuity taking place in Israel. Her work has been published by international media outlets including Israel Television, CNN, Reuters, Time Out and the Jerusalem Post. Israel21C is a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.
Roger Sherman’s Florentine Films crew chows down at El Babor restaurant in the Haifa area. (photo from Florentine Films)
It might seem absurd that an American filmmaker, who, until five years ago, thought that falafel and hummus were the only ingredients of Israeli cuisine, would introduce the world to the Israeli food and culture scene. But documentarian Roger Sherman – who has won an Emmy, a Peabody and two Academy Award nominations – seems to be the right guy to whet the world’s appetite for Israel’s diverse and innovative dishes.
“The reason I’m doing the film is because I found a food culture that no one in the world knows about. This is the best-kept secret,” Sherman told Israel21C during a quick interview in the lobby of a Tel Aviv hotel before setting out to film final pickup shots for his documentary, The Search for Israeli Cuisine.
Sherman discovered Israeli cuisine five years ago when he made an introductory visit to the country he’d heard so much about in the news.
“I was knocked out by what I saw, what I ate and how gorgeous the country is. Who knew that there was a gorgeous beach that runs the whole length of the country? Israel has incredible mountains and desert,” said Sherman, who finally came for a visit at the behest of a foodie tour-guide friend.
Sherman, married to the founder of influential gourmet food and wine magazine Saveur, said the country’s culinary revolution is unknown to many because most foreigners only associate Israel with “political drama and biblical history.”
“They don’t realize it’s so much more,” he said. “Israel has a food scene that I had no clue about, a restaurant scene that rivals New York, London and Paris. I think people are going to be shocked, surprised and very pleased with what they learn from watching this film.”
The two-hour PBS special is to be completed by October. Sherman admitted that he has enough material for a six-hour miniseries but prefers to pack the choice shots into 120 minutes, leaving the remaining 150 hours of footage on the editing floor.
Private backers as well as a successful Kickstarter campaign have helped support Sherman in the two-year researching and filming process. He interacts with interested would-be viewers via Facebook, Twitter, a blog and Instagram almost daily.
“The primary audience is American public television but it will be shown around the world. American public television is a fairly high demographic of people who like to travel, and a lot of people that like to travel like to eat, and they like to see new things and explore the world,” said Sherman. “It’s also for people who like to open their minds even if they don’t travel or are interested in surreptitiously going on adventures. And I think this is going to be an adventure.”
The Florentine Films documentary tries to answer the question “What is Israeli cuisine?” To do this, Sherman’s team crisscrossed the country, filming at more than 100 locations.
While the question is simple enough, the answer is not clear cut.
The film introduces audiences to the country’s leading chefs, innovative farmers, home cooks, boutique winemakers, craft beer brewers, world-class chocolatiers, cheese artisans, restaurateurs, food journalists, street foodies and traditional bakers. Some of them believe Israeli cuisine can be defined as a hodgepodge of traditions, while others say it’s too early to brand the delicious concoctions being created at local eateries.
“What we have here is confusion food. It’s all mixed together beautifully: traditional spices, techniques, dishes that intermingle with all the influences. After [service in] the army, we Israelis go to study abroad or [travel] to the Far East, India or South America. We get to know Thai and Vietnamese food, Mexican flavors. Some [return] and open restaurants. It all becomes Israeli food,” chef/baker Erez Komarovsky says in the documentary.
Chef Maoz Alonim of HaBasta restaurant is one of those against labeling Israeli cuisine as such.
“So, what is Israeli food? Domestic food. We have our inspirations from ingredients that used to be cooked here for hundreds, thousands of years. I really do not think that I serve Israeli food,” Alonim says. “I serve domestic food again and again and again. And what makes it Israeli? Sure, I take fresh ingredients from Israel and I can import the fresh oysters from France, but does this make it Israeli? No, that just makes it oysters that I really like.”
For Sherman, the American looking in, there is definitely a “something” that makes gastronomy in Israel different from elsewhere.
He shows Israeli-American chef Michael Solomonov, a James Beard Award winner and guide for the film, stopping at a Yemenite grill in Tel Aviv, where he is served 17 salads as an appetizer. The salads are an international sampling of Arab, Iraqi, Arabian, Moroccan, Russian, Eastern European, Italian, Turkish, Moroccan and Greek dishes – obviously, all made in Israel.
Michael Solomonov being filmed in the kitchen of Krav Sakinim (Israel’s Iron Chef) judge Ruthie Rousso. (photo from Florentine Films)
“In America, it’s identifiable. But here, people say it’s too soon to have a cuisine. There are people that love the idea of a melting pot, everybody coming together. But there are also people who do not like this idea; they want to keep cultures separate,” Sherman said.
“Israeli cuisine is the amalgamation of dozens of cultures that are taking remarkable local ingredients and either trying to stay true as much as they can to their traditions or updating and upgrading.”
Sherman contends that Israeli cuisine only came into existence in the 1980s. “You have a country that began with no kitchens in private homes because, if you lived on a kibbutz, and many people did, you ate communally. And, if you talked about enjoying food, people would slap you. ‘We’re here to survive, we’re trying to create a country,’ they’d say,” Sherman explained. “Until at least the mid- to late-’80s, ‘cuisine’ was a four-letter word. You didn’t mention it.”
Today, of course, Israeli cuisine is simmering in pots around the country – and even beyond. He pointed out that three of the best new U.S. restaurants as chosen by Bon Appétit magazine are dedicated to Israeli cuisine. “Israeli cuisine is now proliferating, accelerating … in the past year, Israeli cuisine places have opened all over the world. Israeli cuisine is a force,” he said.
The Search for Israeli Cuisine is not only focused on the kitchens of Israel. Sherman spotlights Israeli agri-tech and how Israeli farmers and engineers are changing the way the world eats.
Michael Solomonov dines with Israeli celebrity chef Meir Adoni in Tel Aviv. (photo from Florentine Films)
“This is another reason I’m doing the film. If you go back, Israel was a Third World country for most of its existence. Now, it’s not just a First World country, but it is leading the world in many ways,” he said. “I don’t think many people know that Israel’s high-tech agriculture has changed the way the world eats, beginning with drip-irrigation methods and going to seedless watermelons, cherry tomatoes, soon-to-be seedless lemons. Israelis know all this stuff but people around the world don’t.”
Sherman said viewers will be flabbergasted to hear that “farm to table” and “locally sourced” are standard practice in Israel. “People will think that’s fantastic because it’s such a big deal in the U.S. right now, what is your carbon footprint,” he explained. “Here, the whole country is accessible in two hours.”
Eating is a sensory experience, and a food-focused documentary has to instil the enjoyment of cuisine through the big screen. “People who watch our teaser, which is five minutes long, say, ‘Oh my God, that made me so hungry,’” Sherman said. “So, if I can do that in five minutes, imagine what I can do in two hours. We’re telling really interesting stories about people who are passionate about what they do. The people I have found have been wonderful in sharing their passion to the world.”
Israeli-American chef Solomonov takes viewers into the lives of everyone – Jews, Christians, Arabs, Druze and Bedouins – changing the food landscape of Israel.
“Israeli cuisine reflects humanity at its best. People need to know that, regardless of what they see on TV, regardless of their political stance, the best way to relate to Israel is through its food and culture,” Solomonov says in the film.
Sherman admitted that, prior to his visit, he realized that he’d “never thought much about the Israeli people. It became clear that most people I meet don’t know much about the Israeli people either, and they’re surprised at what I reveal.”
And that’s why he doesn’t see The Search for Israeli Cuisine as simply a foodie movie.
“I’m calling this a portrait of the Israeli people told through food,” said the same filmmaker who profiled preeminent restaurant owner Danny Meyer in The Restaurateur. “It’s not a cooking show, it’s not recipes; the food is at the heart of it but it’s really about these amazing people doing these dynamic things.”
Israel21C is a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.
Atomic Falafel poster. (photo from Atomic Falafel PR via israel21c.org)
While world headlines focused on the landmark Iranian nuclear deal, an enormous billboard outside a Tel Aviv building announcing the upcoming opening of an Iranian embassy in Israel in August had the local social media community wondering whether it was an art installation, an anonymous peace group’s campaign or someone’s idea of a joke.
The billboard announcement that had Tel Avivians talking. (photo from Atomic Falafel PR via israel21c.org)
The Hebrew billboard included pictures of the two countries’ flags, a local phone number and the text: “Opening here soon – embassy of Iran in Israel.” It was erected at Rabin Square, the favored site for political peace rallies.
The mystery was solved in the last days of August by the people behind the sign. It was a public-relations stunt to drum up publicity for the new Israeli comedy Atomic Falafel, a madcap film about a nuclear conflict between Israel and Iran.
“A satirical comedy mocking ultra-militarism” is how producer Avraham Pirchi explained the film, which was scheduled to open in Israel on Sept. 10.
Atomic Falafel is the latest from director Dror Shaul, winner of the 2007 Sundance World Cinema Jury Prize for his semi-autobiographical film Sweet Mud. It tells the story of two girls – one in Israel, one in Iran – who spill their countries’ most valuable secrets on Facebook to prevent a nuclear crisis. The movie pits a wifi-connected younger generation against old-school warmongers in an effort to stop a preemptive Israeli attack on Iran’s nuclear facilities.
“Teenagers around the world today are much more similar than different to each other. They dress the same, listen to the same music and are not really interested in wars. I hope that the sane, logical side of Israel and the world will overcome the irresponsible one, and that my little boy born just two weeks after the end of shooting will be rewarded with a safe future,” said Shaul.
“When we started to make Atomic Falafel, we didn’t know we would be releasing the film when Iran’s nuclear power would be so relevant. But that’s what’s happened,” Pirchi told variety.com, adding that the film is “pro-peace and optimistic.”
The film is co-produced by New Zealand’s General Film Corp. and Germany’s Arden Film, Getaway Pictures and Jooyaa Film. It stars Israeli actors including Shai Avivi, Mali Levy, Yossi Marshak and Zohar Strauss, as well as Germany’s Alexander Fehling (Inglourious Basterds).
Tara Melter, a German actress of Iranian descent who plays a supporting role in the film, raps the soundtrack’s title track, “Hitchki.” (screenshot)
Tara Melter, a German actress of Iranian descent who plays a supporting role in Atomic Falafel, raps the soundtrack’s title track, “Hitchki.” The song, composed by Bahar Henschel, is addictive.
Production company United Channel Movies (UCM) announced on Facebook that Atomic Falafel has all the makings of a hit, citing that the movie’s trailer (in Hebrew only) racked up more than 100,000 views in its first two hours online. UCM says it is in talks with international agents to secure wide distribution of the movie following its Israel release.
Israel21Cis a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.
Goodies from Sarina Chocolate’s kids workshop. (photo by Viva Sarah Press)
Israeli chocolatiers aren’t worried about the reported shortage of the sweet treat despite warnings by the world’s largest cocoa grinder, Barry Callebaut, that a potential chocolate shortage by 2020 is imminent.
“There will always be chocolate,” Limor Drucker of Sarina Chocolate told this reporter. “As long as there’s a demand, people will make it.”
“Originally, only kings were able to get chocolate. As long as people want it, people will grow it. I think reports of a shortage in chocolate are a marketing tool to get people to pay more,” added Jo Zander, co-founder of Holy Cacao.
Chocolate spoons from Galita Chocolate. (photo from israel21c.org)
Visitors centres and chocolate-making workshops like Sarina have popped up around Israel as the domestic gourmet chocolate scene continues to grow. From Sweet N’ Karem in Jerusalem to Sarina Chocolate in the Sharon region, to Galita Chocolate Farm near the Kinneret to De Karina Chocolate Factory in the Golan Heights, to Hagit Lidror’s Vegan Chocolate in the Western Galilee, hands-on workshops on making pralines and other chocolate treats are popular.
Israel has a Chocolate Museum in the Upper Galilee and annual chocolate festivals.
“What’s more important for me than how many chocolatiers there are in Israel, is what kind of chocolate Israelis are eating. There’s more awareness of good quality chocolate,” Drucker said. “The level is going up. Today, people understand what makes good chocolate.”
Israeli cacao trees?
At Sarina Chocolate, the workshop begins at the hothouse. This is the only place in Israel where visitors can see cacao trees.
Drucker had worked as an English teacher before becoming a chocolatier. In 1999, her husband, Gil, who is an agriculturalist and grows oranges, was relocated for a job to Germany and they lived there for six years. During that time, she decided to take a course in chocolate-making at Barry Callebaut Academy.
She was hooked. Fine-tuning her craft came via internships and visits to chocolatiers in Europe and North America. Upon returning to Israel in 2005, she and her husband decided to “build this centre from scratch on our own land” in Ein Vered, a moshav near Netanya. After five years of bureaucracy and licensing procedures, Sarina Chocolate opened at Rosh Hashanah 2010.
The Druckers decided that cacao trees would add an educational element to their venture. On a visit to a nursery not far from their home, they met a salesman who had brought cacao seeds to Israel from Brazil “because he wanted to be able to say that he had every type of tree at his nursery.” He had tried to grow the trees in Israel with little success. The Druckers bought all six of his seedlings.
Though Israel’s weather is not ripe for these tropical trees, the Druckers created a singular hothouse replete with special air-conditioning units, sprinkler systems and drip irrigation. The six cacao trees may need pruning so as not to split open the roof of the hothouse, but their yield is zilch.
“We don’t make our own chocolate. Six trees are not enough to make chocolate,” she said. “So, why do we have this place if we don’t make chocolate? We have them to teach and show people how the process is made. We leave the cocoa fruit on the trees as long as possible for people to be able to see.”
The Druckers received a one-time grant from the Ministry of Agriculture and Rural Development of Israel when they first set up the hothouse, but today all energy and care costs are their responsibility. “It’s worth the investment because we’re the only ones in Israel with the cacao trees,” she said. “It’s special.”
Get your hands dirty
From the hothouse, visitors are taken to a square mosaic at the entrance to the centre. Here, Drucker tells the abbreviated history of chocolate from the Mayans to the Aztecs to Christopher Columbus presenting these brown beans to King Ferdinand and Queen Isabella, to Spanish explorer Hernando Cortez, who is credited with being the first to add sugar to cocoa beans, to modern-day chocolate habits.
A short film highlights the health benefits of chocolate, and shows how the beans are dried, ground and mixed into chocolate sludge before being cooled, molded and packaged.
Visitors, decked out in aprons and chef hats, are now ready to get their hands dirty.
Eating chocolate is one thing, but actually trying to mold it is a whole other experience. Squeezing the chocolate through a cornetto (funnel) is harder than it looks, as the chocolate quickly hardens.
The kids workshop includes fondue dipping, cupcake decorating and making milk-chocolate discs with outlined white-chocolate pictures, as well as three-chocolate molded lollipops. Adult workshop participants get to play with alcohol fillings, premium ingredients and chocolate-making techniques. Like the other chocolate centres throughout Israel, Sarina has workshops for families, businesses, wedding parties, bar- and bat-mitzvah events and birthday parties.
Drucker – who was born in Congo, grew up in South Africa and immigrated to Israel with her family in her late teens – conducts the workshops in both English and Hebrew.
“The centre is designed to be an experience for all the senses,” she said. When the hardened chocolates are brought out of the refrigerator and displayed on the counter, they look almost too good to eat.
Demand for quality
Whereas mass-produced, low-grade chocolate candy bars used to suffice, today Israelis demand better texture and flavors.
Most of the chocolatiers in Israel – and around the world – use ready-made industrial chocolate processed in Europe. The innovation and creativity kicks in when the imported product is formed into pralines, truffles or flavored confections.
One Israeli company, Holy Cacao, actually imports cocoa beans, grinds them and mixes its own chocolate.
“We’re proud to be Israeli chocolate. Do we do it to be the most profitable? No. We grind our own beans for quality,” said Zander.
“The demand for chocolate has always been more than the supply. The demand for our chocolate is greater outside of Israel. We sell to the health market. I’m not sure why our top sellers are 100% cocoa mass with no sugar.”
Sarina Chocolate, named for Drucker’s late mother, adds its own flavors to fine Belgian chocolate. “I love working with chocolate,” she said, confiding that she prefers working with it than eating it. She also loves the reaction her job elicits from others. “I just tell people I’m a chocolatier, and they start smiling.”
Israel21Cis a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.
