Podcasts about Israeli cuisine

Fluent Fiction - Hebrew: The Hummus House Rivalry: A Bittersweet Taste of Victory Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-hummus-house-rivalry-a-bittersweet-taste-of-victory Story Transcript:He: השמש פרצה מאחורי מגדלי הזכוכית של תל אביב. זה היה למדי בוקר, בשעה שבה העיר עדיין הייתה נמצאת בשנת הקומה. במסעדת החומוס הקטנה, נמוכה ומקסימה שממוקמת בין מרכזי המסחר המודרניים, לחם עורר נפשות - נתח מערכת יחסים, כנראה הכי ישראלית שאפשר למצוא.En: The sun broke behind the glass towers of Tel Aviv. It was quite early in the morning, at a time when the city was still waking up. In the small, humble, and charming hummus restaurant located between modern commercial centers, bread sparked souls - a slice of a relationship system, perhaps the most Israeli one could find.He: "חומוס שלך חסד. לא מאוזן כלל," תלונן אביב, מניח כף עגוגה על השולחן בבית החומוס.En: "Your hummus is kind. Not balanced at all," Aviv complained, placing a spoonful on the table in the hummus house.He: "אני אומר הרבה שנים, טליה, שחומוס שלך יותר טעים בכיף!" הוסיף, מנישא לה אבעבוע חלב.En: "I've been saying for years, Talia, that your hummus is more delicious with pleasure!" he added, lifting up an almond to her.He: טליה, אישה רבת טמפרמנט ובעלת נימוס אישי פשוט, השיבה בקולה נשי הנחמד, "גם אם אתה יכול למכור את החלבה שלך יותר מהחומוס שלי?!". היא העיפה לו מבט מהיר והחזירה לו את החיוך.En: Talia, a woman of temperament and a simple personal grace, replied in her pleasant feminine voice, "Even if you could sell your flattery more than my hummus?!". She gave him a quick glance and returned the smile.He: אז התחילה מלחמת החומוס. אביב התחיל לוותר יום אחר יום מעת לעת, דוקר את החומוס בקפיצה, מוותר על הטעים בשביל הסגנון. אך טליה לא הסכימה לווותר.En: And so the hummus war began. Aviv started to give up day after day, stabbing the hummus in a jump, sacrificing taste for style. But Talia refused to give up.He: כמה שנים מאוחר יותר, ניצחון מתוק גם מתוק לטליה. כאשר הותירו משבט המסין שלה, הם כרגע משוויים בחדשים. אביב, לעומת זאת, הקנה את מאבדו, החמיא לה על מקצת החזקים והישר ללב. הוא הקנה כי בסופו של דבר, חומוס של טליה היה הכי טעים.En: A few years later, a sweet victory for Talia. When her Messianic tribe left, they were now equals in the new. Aviv, on the other hand, acknowledged his defeat, praised her for some of her strengths, and her straightforwardness. He acknowledged because, in the end, Talia's hummus was the most delicious.He: מאז אותו יום, אף אחד לא העז לשאול את טליה או את אביב מי עושה את החומוס הטוב ביותר. נראה כאילו המשא ומתן של מאה שנה נגמר במח'ט של חלבה.En: Since that day, no one dared to ask Talia or Aviv who makes the best hummus. It seems as if the centuries-old back and forth ended with a simple hummus dish. Vocabulary Words:sun: שמשglass: זכוכיתtowers: מגדליםmorning: בוקרcity: עירhummus: חומוסrestaurant: מסעדהbread: לחםrelationship: יחסיםslice: נתחIsrael: ישראלcomplained: תלונןtable: שולחןwoman: אישהvoice: קולwar: מלחמהday: יוםvictory: ניצחוןtribe: משבטequals: שוויםdefeat: הפסדstrengths: חוזקיםsmile: חיוךdish: מנהsacrificing: מקריבpleasure: כיףflattery: חלבהback and forth: משא ומתןcenturies-old: מאה שנהsimple: פשוטBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Israel and Israeli cuisine is discussed by using fun facts about both the Country and cuisine...163 more episodes with fun and interesting facts about Countries and cuisine can be found on all Podcast platforms and a quick link on my website phillyrestaurantreviews.com which also has a form that you can use to communicate with the show

This episode of Big Blend Radio's "Cooking with Ruth" show features Ruth Milstein who discusses Israeli Cuisine and her recipe for Couscous Salad with Tuna and Capers. Read her article and see her recipe here: https://blendradioandtv.com/listing/israeli-cuisine-and-recipe/ Appearing on Big Blend Radio every third Sunday, Ruth Milstein is the author of the Gourmand award winning recipe book "Cooking with Love: Ventures into the New Israeli Cuisine." Keep up with her here: https://www.ruthmilstein.com/  Listen to her Big Blend Radio "Cooking with Ruth" podcasts here: https://shows.acast.com/cooking-with-ruth 

This episode of Big Blend Radio's "Cooking with Ruth" show features Ruth Milstein who discusses Israeli Cuisine and her recipe for Couscous Salad with Tuna and Capers. Read her article and see her recipe here: https://blendradioandtv.com/listing/israeli-cuisine-and-recipe/Appearing on Big Blend Radio every third Sunday, Ruth Milstein is the author of the Gourmand award winning recipe book "Cooking with Love: Ventures into the New Israeli Cuisine." Keep up with her here: https://www.ruthmilstein.com/Listen to her Big Blend Radio "Cooking with Ruth" podcasts here: https://shows.acast.com/cooking-with-ruth Hosted on Acast. See acast.com/privacy for more information.

Episode 21: Journalist Haim Handwerker joins the AH"M table to talk comedy, cuisine, and the Israeli community. About our guest: Haim Handwerker has written for Haaretz for more than 30 years. Haim has worked as a correspondent in Paris, Tel Aviv, and New York City, covering topics such as technology, real estate, and the arts. Haim's most recent article profiles NYC's iconic Comedy Cellar and describes Modi as "the most popular Jewish comedian in America"!For information about upcoming shows visit www.modilive.com.Follow Modi on Instagram at @modi_live.

Welcome to Times Will Tell, the weekly podcast from The Times of Israel. This week, we're speaking to David Kichka, founder and producer of the Israeli Cuisine Festival, opening November 11 for two weeks around the country. Kichka, a culinary entrepreneur who has produced different food events in Israel over the last decade, speaks about the Michelin-starred chef meals,  market tours, hummus, olive oil and wine tastings that make up this first-time event. There are chef meals and talks in several Dan hotels, dinners created by chefs Ezra Kedem and Erez Komarovsky in their pastoral homes, street food meals and 17-course dinners, the whole gamut of dining experiences. Kichka also delves more fully into his definition of Israeli cuisine, looking at the chefs who study abroad and bring their knowledge home, adding to the Israeli vibe that has helped create the local culinary culture. "It's okay to be an immigrant country," said Kichka, pointing to the "salad of origin" of Israelis, coming from different places and adding their tastes to the local gastronomical melting pot. "It's become part of our identity." Times Will Tell podcasts are available for download on iTunes, TuneIn, Pocket Casts, Stitcher, PlayerFM or wherever you get your podcasts. IMAGE: David Kichka, the culinary entrepreneur behind the new Israeli Cuisine Festival (Courtesy David Kichka)   See omnystudio.com/listener for privacy information.

My guest this week is someone I am very excited to talk to, being the foodie that I am. Ronit Vered is a researcher of food culture, she's a journalist, an author of food and travel books. Since 2007 she's been writing a weekly column about food in Haaretz. It's a wonderful column, with photographs from an amazing photographer named Dan Peretz. Together they document people, food, disappearing preparation methods that they encounter every week, as they crisscross the country looking for good stories.She also writes for international culinary magazines and books, she gives lectures and moderates international panels about cuisines and identity, food and politics, the Jewish kitchen, Israeli cuisine, and so much more. She really is one of the best in her field. We talk about food and identity in Israel and Palestine, about what covid-19 is doing to the food business, about hummus, sabich - even schnitzel! It was, if I may say so myself, a delicious chat.Support the show (https://ko-fi.com/otherwiseoccupied)

Think you know kimchi? Think again. Vancouver’s Salty Cabbage makes kimchi for the conscious eater and happy palate. Plus, Di Beppe is holding their second annual Polenta Festival, Chickpea on Main is rocking plant-based Israeli cuisine, and new restaurants in New York and Victoria, B.C. have a local connection.

This week on IsraelCast, Steven Shalowitz sits down with Lior Lev Sercarz, Master Spice Blender, and Michael Solomonov, star of Netflix’s “In Search of Israeli Cuisine”, for an exclusive look into the vision behind Jewish National Fund's Galilee Culinary Institute. Lior and Michael explore the history of Israeli cuisine and what makes the Kiryat Shmona region the perfect place to be the next culinary and food tech capital.

At the moment of "peak Israeli food" in America, host Dana Cowin interviews one of the great American-born experts on the topic, Adeena Sussman. Sussman's just published cookbook includes delicious recipes inspired by the market of beachy, laid-back Tel Aviv. This book is Sussman's 12th and it’s the first one on her own, after co-authoring books with Chrissy Teigen and more. Listen in for a little gossip and a lot of insight into the making of a cookbook author and culinary authority.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Speaking Broadly is powered by Simplecast 

In recent years, Israeli cuisine has been on the rise, becoming extremely popular throughout Europe and the United States. This has many people asking themselves, perhaps rightfully so, “what the hell is Israeli cuisine?” Some critical voices even claim that many of the wonderful dishes Israel is claiming as its “own” are actually stolen – which, of course, echoes a longer, deeper controversy that has plagued the Middle East for about a century. In a way, you might say Israeli food is the Arab-Israeli conflict in a plate. But regardless, Israeli restaurants keep opening their doors on street corner in almost every big American city. Lines of clientele stretch around the block and lines of praise stretch across the food critics’ reviews. Michael Solomonov is an Israeli-American chef, renowned for his critically-acclaimed Israeli Restaurant, Zahav, in Philadelphia. He’s the winner of several James Beard awards including Best Chef Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017. His cookbook Zahav: A World of Israeli Cuisine is a huge bestseller. Fortunately for us Mike is now touring Israel and was gracious enough to let us interview him here in Tel Aviv. We are honored, we’re extremely thrilled and we can’t wait to get started. So, let’s get to it!

In recent years, Israeli cuisine has been on the rise, becoming extremely popular throughout Europe and the United States. This has many people asking themselves, perhaps rightfully so, “what the hell is Israeli cuisine?” Some critical voices even claim that many of the wonderful dishes Israel is claiming as its “own” are actually stolen - which, of course, echoes a longer, deeper controversy that has plagued the Middle East for about a century. In a way, you might say Israeli food is the Arab-Israeli conflict in a plate. But regardless, Israeli restaurants keep opening their doors on street corner in almost every big American city. Lines of clientele stretch around the block and lines of praise stretch across the food critics’ reviews. Michael Solomonov is an Israeli-American chef, renowned for his critically-acclaimed Israeli Restaurant, Zahav, in Philadelphia. He’s the winner of several James Beard awards including Best Chef Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017. His cookbook Zahav: A World of Israeli Cuisine is a huge bestseller. Fortunately for us Mike is now touring Israel and was gracious enough to let us interview him here in Tel Aviv. We are honored, we’re extremely thrilled and we can’t wait to get started. So, let’s get to it!

In part two of my enlightening and heartfelt conversation with Chef Michael Solomonov and his partner Steven Cook, authors of Israeli Soul: Easy, Essential, Delicious we took a deep dive into- what else?- the soul of Israeli food. First of all, I became really envious when they told me about the kind of research they did for the book, which involved going to over 80 restaurants in eight days. That's my kind of trip! And, apparently, when you eat at that many restaurants, you end up discovering a lot about a place. Cook noted that in the book they try to explain where many of the culinary traditions in the country came from, and what makes them Israeli, by documenting "the stories of all these cultures that have come together in the last 100 years, and evolved the cuisine that was already there, and brought in new traditions." As Solomonov notes, too, part of what's unique about the country is that "most Israelis are a few generations away from their family coming from a totally different part of the world," which makes for an interesting mix of food traditions. But Cook also had one observation that stuck with me about what makes Israeli cuisine unique. He said, "Because of the way that so many different cultures have established themselves in Israel, within the last several generations, I think that there's an attachment to tradition that is really special, and something that we see probably less of in America. As food obsessed as we are now, it's about what's new and hot. It's not about doing something, perfecting something over generations, doing one thing, handing it off to your children. And that's really an inspiring way, I think, to think about food, and I think it comes through in how it tastes." I learned so much from these passionate, smart advocates for Israeli food, and I have a feeling that many serious eaters will feel the same way after listening to this week's Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/11/special-sauce-michael-solomonov-steven-cook-part-two.html

Andrew Friedman kicks off HRN’s coverage of Feast Portland with Philadelphia’s award-winning chef Mike Solomonov. Over a single cup of coffee, the two discuss the magic of Oregon produce, the importance of mentoring other chefs, and the trip that inspired Mike’s newest book Israeli Soul. Mike also opens up about his personal struggle with sobriety and his participation in the festival’s very first in Zero Proof dinner. Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Israeli cuisine comprises of local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. On this episode of Big Blend Radio’s Eat, Drink & Be Merry Show, Ruth Milstein joins hosts Nancy J. Reid & Lisa D. Smith, publishers of Big Blend Radio & TV Magazine, to discuss Israeli Cuisine. Ruth is the author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cusine.” Along with a discussion about some of the original foods that are native to Israeli society, Ruth also shares how to make Couscous Salad with Tuna and Capers. See Ruth's recipe here: https://blendradioandtv.com/listing/israeli-cuisine-and-recipe/Featured music is “An Olive Branch” from the “Alluvia” album by Evren Ozan. www.OzanMusic.com

Alon Shaya really loves food. He loves cooking it, being around it, learning about it, and teaching others about it. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home. In 2017, Alon formed Pomegranate Hospitality to create a space where meaningful, lasting relationships are created, community engagement prospers, and cultural differences are celebrated. Pomegranate Hospitality hopes to foster opportunities for colleagues, partners and friends in a comfortable environment, helping all involved to achieve their personal and professional goals. Heritage Radio Network On Tour is powered by Simplecast

At his restaurants Zahav, Abe Fisher, Dizengoff, Rooster Soup Company, Goldie and others, Philadelphia-based chef and restaurateur Mike Solomonov has established himself as the standard-bearer of modern Jewish/Israeli cuisine. While at the Philly Chef Conference recently, Andrew and Mike borrowed a conference room for an impromptu rap session about what it means to be Jewish in the industry, the pitfalls of modern communication, where new restaurant ideas come from, and the secrets behind Philadelphia’s burgeoning restaurant scene (hint: it’s a good place for cooks to live). Here’s a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Backstage Knitting PodcastEpisode 33- Happy Thanksgiving!www.backstageknitting.com backstageknitting@gmail.com•On the Needles:oAnna is working on an eyelet cowl in a discontinued Madeline Tosh yarn in her own pattern, she is also working on some flip top mitts that are a pattern of Anna’s as well with some old stash yarn.oBethany is working on her own cowl creation out of Filatura Di Crosa in Solo Cashmere, a secret birthday present for her sister, Kamryn, vanilla socks in Plymouth Happy Feet “Blueberry” colorway, using the Fish Lips Kiss Heel, and a Black Lives Matter pussyhat in Cascade 220 using her own pussy hat formula and chart.•https://www.ravelry.com/yarns/library/filatura-di-crosa-solocashmere•https://www.plymouthyarn.com/yarn/happy-feet-100-splash-hand-dyed-item-1555•https://www.ravelry.com/patterns/library/fish-lips-kiss-heel•Off the Needles:oBethany blocked several projects. The TCPT by Teresa Gregorio in Miss Babs Yowza “Deep Sea Jelly Fish”, the Baby Wrap Sweater by Church Mouse Yarns in the “UW” colorway from Fancy Image Yarn, the Shrowl by Stephen West in the “Christmakah” colorway from Amanda’s Art Yarn, and a really old hat knit from a magazine about 7 years ago. •https://www.ravelry.com/patterns/library/tpct•https://www.missbabs.com/collections/yowza/products/yowza-deepseajellyfish•https://www.ravelry.com/patterns/library/baby-wrap-sweater•http://www.fancyimageyarn.com/store/p190/UW_-_Fingering_Wt._Merino.html•https://www.ravelry.com/patterns/library/shrowl•http://www.amandasartyarn.com•Netflix and Knit:oAnna has been watching Gilmore Girls, Voltron, and In Search of Israeli Cuisine.oBethany has been watching Boy Meets World season 5 on Hulu- which has the entire TGIF line up from the mid 90s!! She also saw Justice League which is better with wine. •In Rehearsal/Performance:oBethany has been nominated for a Broadway World Award. Please take the time to vote for her Sound Design for A Servant of Two Masters with New Muses Theatre Company. (Voting for New Muses and Tacoma Little Theatre is a great way to go for the rest of the categories!)•https://www.broadwayworld.com/seattle/vote2017region.cfmoEvents!•Online Raffle! Show a screen shot of your receipt when you donate to an immigrant and refugee organization and you’ll be entered to win prizes!•#bskpbuddybuddyalong Find a friend online or in person and work on the same project or different projects from the same designer! Have fun! Post pictures in the thread and Instagram!•Bethany will be at Madrona in Tacoma and Stitches West in Santa Clara in February 2018.oFind, friend, and follow us on Facebook, Instagram, Twitter, and Periscope!oJoin our awesome Ravelry Group!oShownotes can be found at www.backstageknitting.comoEmail us at backstageknitting@gmail.com

Backstage Knitting PodcastEpisode 33- Happy Thanksgiving!www.backstageknitting.com backstageknitting@gmail.com•On the Needles:oAnna is working on an eyelet cowl in a discontinued Madeline Tosh yarn in her own pattern, she is also working on some flip top mitts that are a pattern of Anna’s as well with some old stash yarn.oBethany is working on her own cowl creation out of Filatura Di Crosa in Solo Cashmere, a secret birthday present for her sister, Kamryn, vanilla socks in Plymouth Happy Feet “Blueberry” colorway, using the Fish Lips Kiss Heel, and a Black Lives Matter pussyhat in Cascade 220 using her own pussy hat formula and chart.•https://www.ravelry.com/yarns/library/filatura-di-crosa-solocashmere•https://www.plymouthyarn.com/yarn/happy-feet-100-splash-hand-dyed-item-1555•https://www.ravelry.com/patterns/library/fish-lips-kiss-heel•Off the Needles:oBethany blocked several projects. The TCPT by Teresa Gregorio in Miss Babs Yowza “Deep Sea Jelly Fish”, the Baby Wrap Sweater by Church Mouse Yarns in the “UW” colorway from Fancy Image Yarn, the Shrowl by Stephen West in the “Christmakah” colorway from Amanda’s Art Yarn, and a really old hat knit from a magazine about 7 years ago. •https://www.ravelry.com/patterns/library/tpct•https://www.missbabs.com/collections/yowza/products/yowza-deepseajellyfish•https://www.ravelry.com/patterns/library/baby-wrap-sweater•http://www.fancyimageyarn.com/store/p190/UW_-_Fingering_Wt._Merino.html•https://www.ravelry.com/patterns/library/shrowl•http://www.amandasartyarn.com•Netflix and Knit:oAnna has been watching Gilmore Girls, Voltron, and In Search of Israeli Cuisine.oBethany has been watching Boy Meets World season 5 on Hulu- which has the entire TGIF line up from the mid 90s!! She also saw Justice League which is better with wine. •In Rehearsal/Performance:oBethany has been nominated for a Broadway World Award. Please take the time to vote for her Sound Design for A Servant of Two Masters with New Muses Theatre Company. (Voting for New Muses and Tacoma Little Theatre is a great way to go for the rest of the categories!)•https://www.broadwayworld.com/seattle/vote2017region.cfmoEvents!•Online Raffle! Show a screen shot of your receipt when you donate to an immigrant and refugee organization and you’ll be entered to win prizes!•#bskpbuddybuddyalong Find a friend online or in person and work on the same project or different projects from the same designer! Have fun! Post pictures in the thread and Instagram!•Bethany will be at Madrona in Tacoma and Stitches West in Santa Clara in February 2018.oFind, friend, and follow us on Facebook, Instagram, Twitter, and Periscope!oJoin our awesome Ravelry Group!oShownotes can be found at www.backstageknitting.comoEmail us at backstageknitting@gmail.com

Roger Sherman has produced a documentary that makes an extraordinary journey through Israeli kitchens, restaurants and vineyards. The movie, In Search of Israeli Cuisine , explores the ancient and modern farming and cooking techniques created by the polyglot of people who migrated to Israel or never left. The film opened March 24th at the Lincoln Plaza Cinema in New York and in theaters around the country. Sherman says he found a wealth of tasty treasures in Israel: “I always wanted to go to France, and never considered going to Israel. I was dragged there on a food press trip. I never considered going to Israel. I got there and experienced something I have never experienced before. I think the hottest food scene in the world.” Sherman has won two Academy Award nominations, a Peabody Award and a National Emmy: “A couple of times I was ready to give the whole thing up. It was difficult to raise money. We had a fundraiser with a lot of experience and I broke the very first rule of

Episode 55 of One Week Only! This week our key film is the Czech period drama "I, Olga Hepnarova," based on a true story of a troubled young woman who took out her anger at the world in a horrifically violent crime. Starring Michalina Olszanska (co-star in "The Lure" earlier this year) in a brilliant lead performance, and directed by Tomás Weinreb & Petr Kazda, this is a striking film that presents a complex, unsettling character in a stark film with no easy morality or answers. Now Playing in New York at the Village East Cinema. (41:45) The science-fiction drama "Bokeh" opens today in select theaters. It stars Maika Monroe & Matt O'Leary as two American tourists in Iceland who wake up to find that every other human in the world has disappeared. (10:45) We interviewed directors Geoffrey Orthwein & Andrew Sullivan about the genre of minimalist science-fiction and making an indie film in Iceland. (59:00) We also review the horror comedy "Prevenge" written, directed & starring Alice Lowe (16:30); small-town mystery thriller "Dig Two Graves" directed by Hunter Adams (24:40); and food & culture documentary "In Search of Israeli Cuisine" about Israeli-American chef Michael Solomonov, directed by Roger Sherman (37:30). Hosted by Carlos Aguilar & Conor Holt. Music by Kevin MacLeod at www.incompetech.com

On this edition of Table for Two: Roger Sherman, producer of the documentary film "In Search Of Israeli Cuisine," David Katz of Israel's "Pat BaMelech," who runs a bread baking workshop and bakery on Kibbutz Rosh Tzurim and David Ehrlich of Gillies Goodies, the gift basket delivery service in Israel.