Join us for the first session in our online “From Soil to Soul: Farm-to-Table Across the Ages in Israel” series, a flavorful exploration of Israel’s rich food heritage.
We begin by traveling back in time to explore how ancient Israelites cultivated the land using terracing, spring-fed irrigation, and the Seven Species—figs, grapes, olives, pomegranates, dates, wheat, and barley.
Featured are two important heritage sites: Neot Kedumim, the biblical landscape reserve, and Sataf, where ancient techniques are still visible in the hills outside Jerusalem.
We’ll also trace the development of wine from biblical times to today’s boutique vineyards, examining how ancient viticulture inspired Israel’s booming wine industry and how wine remains both a ritual and a symbol of rootedness in the land.
About our guide:
After moving to Israel in 2005, Gila Levitan pursued her career in physiotherapy and also studied for a master’s in public health from Hebrew University. After working in health policy research, she decided to become a licensed tour guide to pursue her passion for exploring and traveling around Israel. Gila loves to travel all over the world and brings the knowledge and experience of a well-seasoned traveler to her explanations. Gila is very curious and likes to know all the little details; being a guide enables her to teach people about a place she loves. She loves to add touches of local culture to her tours, off-the-beaten track places and local delicacies; the best way to travel she believes is to taste new flavors and make new friends. Gila is proud to have been awarded the TripAdvisor Certificate of Excellence for the past five years in a row.
This series is made possible by a grant from the Congregation Ahabat Shalom Religious Fund and other generous donors.
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