{"id":3926,"date":"2014-06-30T14:24:01","date_gmt":"2014-06-30T14:24:01","guid":{"rendered":"http:\/\/www.florentinefilms.com\/sherman\/?p=3926"},"modified":"2014-06-30T14:24:01","modified_gmt":"2014-06-30T14:24:01","slug":"israeli-cuisine-june-update","status":"publish","type":"post","link":"https:\/\/www.florentinefilms.com\/sherman\/2014\/06\/30\/israeli-cuisine-june-update\/","title":{"rendered":"Israeli Cuisine surprises in our documentary \u2013 June Update"},"content":{"rendered":"

The Search for Israeli Cuisine is coming together nicely. We\u2019re writing and organizing footage in order to begin editing in July. As you\u2019ve seen in the teaser, the film will feature passionate chefs, journalists, writers, home cooks, farmers, wine and cheese makers, and many more. The interviews are so powerful, we wanted to share a few moments that might be a surprise to discover in the film. For most Americans these will be unexpected.<\/p>\n

Please let us know what you think.<\/p>\n

\"the

the team: Mike Solomonov, Karen Shakerdge, Roger Sherman<\/p><\/div>\n

 <\/p>\n

\"chef

chef Erez Komarovsky in his kitchen with Mike Solomonov<\/p><\/div>\n

 <\/p>\n

Becoming Israeli Cuisine<\/h2>\n

“What happened in California?” Erez Komarovsky tells viewers, “The Japanese and Chinese came, Mexicans and Guatemalans. It started as Pacific Rim food and then became California cuisine. Then fusion, then confusion. Like we have here in Israel. Confusion food. It’s all mixed together beautifully: traditional spices, techniques, dishes that intermingle with all the influences.”<\/p>\n

How did it happen? Erez says, \u201cAfter the army we Israelis study and travel abroad: we go to the Far East, India or South America. We get to know Thai, Vietnamese, Mexican flavors. Some of us open restaurants. It all becomes Israeli food. Now even chipotle is considered Israeli.”<\/p>\n

Erez Komarovsky is credited with transforming Israeli baking after living in San Francisco. He’s written cookbooks, starred in cooking shows, and gives cooking demonstrations in his home.<\/p>\n

<\/h2>\n

 <\/p>\n

\"food

food journalist Janna Gur<\/p><\/div>\n

 <\/p>\n

It helps to have a Moroccan grandmother<\/h2>\n

“There is a joke that if you want to succeed in the food business in Israel, you need to have a Moroccan grandmother,” Janna Gur says with a twinkle in her eye. “And, if you don’t have one, you\u2019d better make one up. It’s widely accepted that Moroccan grandmothers are amazing cooks as are Iraqi grandmothers, Yemenite grandmothers and Persian grandmothers. Ashkenazi grandmothers? I’m not so sure about them.”<\/p>\n

“I think Ashkenazi grandmothers had a different problem: they were supposed to cook whatever they knew from the old country and suddenly they were operating in a culinary vacuum. Most of the stuff that made Polish, Russian and Ukrainian cuisines sexy like wild berries, goose fat, and wild mushrooms were non-existent in the Israel of the 50s and 60s. So, as opposed to Moroccan or Iraqi homemakers, who at least knew how to source the spices and the ingredients. Ashkenazi cooks created some very pale and miserable versions of the real thing. And that gave Ashkenazi cooking in Israel such a bad name. Because \u201cPolish cooking\u201d is another way of saying bland, not interesting, boring, guilt-ridden. And, now we are starting to rediscover it, but interestingly it’s coming via New York.<\/p>\n

 <\/p>\n

<\/h2>\n

<\/h2>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"tomato

Anon Sason in his net house in the Nagev<\/p><\/div>\n

Tomatoes sweeter than Coke<\/h2>\n

Israeli tech companies are world renowned. But most people don\u2019t know that Israeli agriculture has helped transform the world\u2019s agriculture. On our shoot, Mike and Anan Sion, a tomato farmer in the Negev, just 200 meters from Egypt, discussed Israel\u2019s pioneering desalinization technology.<\/p>\n

Audiences will be surprised to learn that scientists discovered that mixing saltwater with fresh water actually makes eggplants, peppers, and tomatoes sweeter.<\/p>\n

ANON: \u201cIf I want it to taste sweeter, I raise the level of salt. Last year, we did a test with 100% salt water. Sweetness is measured in bricks. A normal tomato is about 5 bricks. Coca-Cola is about 11. Our 100% saltwater grown tomatoes got a score of 18!
\nThey were completely inedible.\u201d<\/p>\n

 <\/p>\n

 <\/p>\n

A simple Jerusalem coffee shop brought Machane Yehuda Market back to life<\/h2>\n

Many don\u2019t realize that Machane Yehuda Market was dying in the 1990s. Eli Mizrachi and his daughter Moran, sitting in their bustling sidewalk caf\u00e9, speak about Eli’s efforts to revive the market. Eli tells us \u201cTen, twelve years ago everything written about this market was bombing, hooligans, and crime.\u201d It was half empty, but opening a caf\u00e9 was not a business decision for Eli. \u201cThis market is a kind of heritage of the Jewish Israeli culture that was going to vanish. So I started this coffee shop because I thought maybe the young generation will come back.\u201d Caf\u00e9 Mizrachi opened in 2002. Moran describes the bleakness in the early days. \u201cThere weren’t any women, or young people, only older men. And, I remember people looking inside and asking us, \u201cWhat are you selling \u2013 combs, soaps?\u201d<\/p>\n

\"Maron

Maron and Eli Mizrachi in their cafe in Mahane Yehuda Market, Jerusalem<\/p><\/div>\n

 <\/p>\n

Eli describes how it took three years to begin to come back. First, people from the market came for coffee. Then, colleagues like Assaf Granit from Machneyuda restaurant and Ilan Garusi from Chakra stopped in. \u201cIt was like a club, remember?\u201d says Maron. Once it became successful, \u201cthen markets spread to the old city and then all over the country and now in the whole world\u201d Eli declares proudly.<\/p>\n

High-tech farming<\/h2>\n

Offaim farm in the Arava has become a super high tech demonstration of how to be small scale, organic, sustainable, and profitable. They\u2019re unique in Israel for raising a breed of Alpine goats, known for their long legs and short hair. When temperatures rise to 125 degrees in the summer, Hedai<\/p>\n

 <\/p>\n

\"alpine

alpine goat<\/p><\/div>\n

 <\/p>\n

says these are good traits to have. The result, \u201cRegular goats give roughly 300 to 400 liters of milk a year, these produce 1,200 to 1,500.\u201d And, talk about high tech, Israel is the leading producer and exporter of milking technology in the world. Each goat has a chip implanted in her leg. Hedai shows Mike a handheld reader which \u201ctells me all the information about a goat including who its parents and children are, how much milk it gives every day, how much protein and fat the milk contains. And, if I see a limping<\/p>\n

 <\/p>\n

\"writer\/

writer\/ farmer Hedai Offaim interviewed by Roger Sherman<\/p><\/div>\n

 <\/p>\n

goat, I would type in \u2018this goat needs to be treated.\u2019 The next time she’s on the line, it will blink and I will be able to take care of it. And, the milking tower itself gives specified food for each goat based on lactation, health, age, and weight. This is all planned, examined, and is going to labs to be examined and analyzed.\u201d<\/p>\n

Hedai Offaim is a writer and partner with his brother in Offaim farm, where among other things they raise goats and make incredible cheese.<\/p>\n

<\/h2>\n
\"journalist\/

journalist\/ publisher Gil Hovav<\/p><\/div>\n

Hebrew is a very new language<\/h2>\n

Gil Hovav is a well known journalist and publisher whose great great grandfather is credited with convincing early settlers to learn and speak Hebrew exclusively.He tells viewers that immigrants to Palestine didn\u2019t just struggle to survive, they actually abandoned their own languages. \u201cEliezer Ben Yehuda, he’s the guy who single handedly revived Hebrew about 150 years ago.\u201d Yes, that jaw dropping tidbit, that Hebrew was like Latin will be a short, important scene. We\u2019re creating a portrait of the Israeli people after all.<\/p>\n

 <\/p>\n

Why it never tastes as good as mom\u2019s?<\/h2>\n

Gil: “I’ve a friend who has a small, dingy little restaurant in Hadera, a town in the north of Israel, where he cooks amazing Libyan food. His family was forced to flee Libya. He once told me, ‘You know, I have all the money for ingredients, I have the best utensils, I have a big kitchen. And, it’s just not as good as what my mother used to make in that small two room apartment with twelve children. So, one day I asked her. I said, ‘mom but why is it so? I have everything, you had so little, but yours was much better. And she said, ‘you don’t get it my son? It’s because we were hungry.’ So I think that this is what we all are looking for. For that certain spot in life where happiness and sadness are combined together. Because truth is there.”<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

<\/h2>\n
\"our

our fantastic crew- 30 days on the road and we’re still laughing!<\/p><\/div>\n

Roger Sherman-Director\/Cinematographer, Karen Shakerdge-Co-Producer
\nOleg Kaiserman-Sound, Mike Solomonov-Chef\/Guide
\nAvihai Tsibari-Certified Guide, Anthony Savini-Cinematographer
\nNimrod Golan-Camera Assistant\/Media Manager
\nJoin the Team \u2013 Help Make the Film<\/p>\n

Help show Americans and the world who Israelis really are.
\nFundraising is going well, more support is needed to finish the film.
\nU.S. residents can make a tax deductible contribution<\/a>
\nForeign friends can donate, too<\/a>
\nIf you know philanthropists, foundations, or companies
\nthat might wish to become sponsors, please tell them about our film.<\/p>\n","protected":false},"excerpt":{"rendered":"

Surpises<\/p>\n","protected":false},"author":2,"featured_media":3967,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[3],"tags":[234,66,129,145,235,236,237,230,238,231,239,240,241,232,125,242,82,233,143,243,244,156,245],"class_list":["post-3926","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conversations","tag-arava","tag-beautiful-food","tag-budget-travel","tag-cuisine","tag-erez-komarovsky","tag-galilee","tag-hedai-offaim","tag-israeli-cuisine","tag-janna-gur","tag-jerusalem","tag-machane-yahuda","tag-markets","tag-michael-solomonov","tag-negev","tag-organic","tag-philadelphia","tag-restaurant","tag-street-food","tag-tel-aviv","tag-tomato","tag-vegetable","tag-wine","tag-zahav"],"yoast_head":"\nIsraeli 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