Culinary tourism
The food side of my guiding in Israel: notes from the culinary tourism course I trained on, and the farms, wineries, markets and family kitchens I take guests to, from the Sharon to the Carmel Market. Behind all of it, the people who grow and cook the food.
5 articles
5 articles
The Western Galilee: behind every dish there’s a story
The fourth day of Israel’s culinary tourism course was the long one, north to the Western Galilee. A social-enterprise kitchen, a widow’s olives in a Crusader village, a logistics manager turned baker, the country’s first boutique distillery and a hummus place named for a father who never saw it open.
Zichron Ya’akov: wine, beer and a long lunch
Day three of Israel’s culinary tourism course was billed as a wine day around Zichron Ya’akov. What I remember is a scorned grape, a brisket queue, a bar mitzvah spent in a brewery and a horse farm that turned into a restaurant.
The Sharon: Israel’s quiet Tuscany
The first field trip of Israel’s culinary tourism course took us to the Sharon: an organic farm run by an ex-lawyer, a cheese-making family spread across the religious divide, olive oil and a boutique winery that revived a forgotten grape.
The theory of a good food tour
Day one of the culinary course was in a classroom. It changed how I think about a food stop, and gave me the line I still use with guests: behind the food, there are always people.
Why I trained as a culinary tour guide in Israel
I love food, and somewhere along the years it became a bigger part of my tours. So I took Israel’s only culinary tourism course for guides. Here’s why, and what’s coming.
If you are going to Israel, you would be mad not to give him a call.
Amol Rajan, BBC presenter and broadcaster
Having been on trips in Israel with seven different tour guides, Samuel stood above all the rest.
Seasoned Israel traveller
Samuel is one part walking encyclopedia, one part storyteller, one part stand-up comedian.
Berkeley Haas Business School student