YouwereborninSouthAfricabutlived
inIsraelfor 20 years.Whatareyour
fondestfoodmemoriesfromyourtime
there?Israelifoodwassodifferentto
whatI’dbeenbroughtupon.Therewas
a bigfocusonsaltyflavoursandfresh
produce.Theirstreetfoodis sohealthy
anddelicious,andrichwithspiceslike
za’atar.We’deata lotofsalads,yoghurt,
labnehandgoats’cheeseforbreakfast,
as wellas hummus,tahiniandfalafel,
all of which are still staples in my diet.
Howhasyourreligioninfluencedthe
wayyou’veeatenovertheyears?
Growingupinanethnicfamily,food
wasalwayscentral.IntheJewishreligion,
onFridaynightsyoubringintheSabbath
- forusit wasn’tsomucha religious
occasionbutmorea ritualisticone.
Mywholeupbringing,Fridaynights
werespentsittingarounda table,eating
beautifulfoodandjustsharingstories
withat least 15 otherpeople.Mymother
wasa marvellouscook,butI can
rememberherbeingstressedabout
what she was going to cook every week.
Thesocialentrepreneur
andfounderoffood
rescuecharityOzHarvest
onIsraelicuisineand
minimising food waste.Ronni
Kahn