Eating In Israel

Annalise Koltun shares his experiences with kosher and non-kosher Israeli cuisine. An aside on Israeli agriculture:

For most of its history, Israel’s produce was watered, weeded, and picked by Palestinian workers who crossed over each day from the West Bank or Gaza. Since the start of the Second Intifada in 2000, however, Israeli has closed its borders to most of these workers. And since few or no Israelis are willing to work in the hot sun for minimum wage, Israel now imports workers from Thailand, Vietnam, and the Philippines. There are hundreds of thousands of these foreigners in Israel; in 2010, the first victim of a Hamas rocket attack after the previous year’s Gaza War was a man named Manee Singueanphon, not Moshe Cohen.