
Leaving Israel
Final reflections from Jerusalem before departing for Georgia, key takeaways from three weeks in Israel.

Gaza border farming, Jerusalem holidays, Tel Aviv, and the first month on the road.
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Final reflections from Jerusalem before departing for Georgia, key takeaways from three weeks in Israel.

Observing Yom Kippur in Jerusalem, spending time in nature, and reflecting on my final night in Israel.
Traveling from Netanya to Jerusalem, reuniting with FSU friend Chaim, and meeting an IDF hero.

Meeting Ron's Safta and family in Netanya, hearing stories from Libya, and enjoying the French atmosphere.
Running for the hostages on the one-year anniversary of October 7th, experiencing sirens and meeting friends.

Visiting the Israeli Knesset with former camp counselor Itay, learning about Israeli politics, and returning to Tel Aviv.

Second day of Rosh Hashanah at the Kotel and an unexpected encounter with a homeless man.

Quiet Rosh Hashanah in Jerusalem, reflecting at the Kotel and enjoying the silence of the holy city.

Experiencing an intense spiritual gathering with a renowned rabbi in Mea Shearim on Rosh Hashanah eve.

Experiencing 200 Iranian ballistic missiles targeting Israel, running to shelters, and confronting terrorism firsthand.
Moving to Tel Aviv, reconnecting with friends, and discovering the Israeli approach to work-life balance.

Reflections on America and freedom after one week of travel and meeting people from around the world.

Picking weeds at a farm near Gaza, visiting Sderot and Nova site, and reflecting on environment and life.

Working on an eggplant farm, trying EtroGat drink, and exploring the Old City of Jerusalem.

Landing in Tel Aviv, taking the train to Jerusalem, and beginning the volunteering program.

The flavor of Jerusalem. A juice mixture of Etrog, khat, and grapefruit. Found at the Etrog Man store.

Thinly sliced meat, typically lamb, chicken, turkey, beef, or a mixture of all. Served in pita or laffa bread. Traditionally topped with hummus, tahini, amba, schug, and/or harissa.

A dish of poached eggs in a spicy tomato and pepper sauce, often served with bread.

A Libyan Jewish stuffed vegetable dish. Root vegetables, typically potatoes, are hollowed out and filled with a blend of ground meat and spices. These stuffed vegetables are then fried and simmered in a tomato-based sauce.

A Libyan slow-cooked beef dish which is really a stew. Cumin and garlic rule this dish, along with slow-cooked beef and dried white beans, and the result is warm, nourishing, and supremely tasty.

A Kurdish-Syrian pastry served with a filling of your choice. Served hot and crispy straight from the taboon oven. Inside every pastry is Indian mashed potato, fried onion, chimichurri sauce, and a meat of your choice.