The Times of Israel Daily Briefing Day 718 - They tried to kill us; we survived; let's eat
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Sep 23, 2025 Jessica Steinberg, the Culture editor at The Times of Israel, shares insightful narratives from her on-the-ground reporting about Israeli food culture. She reveals her visit to Kibbutz Be'eri, highlighting baker Yaki Sagi's efforts in rebuilding his community with delicious honey cakes. Steinberg also discusses the Single Be’eri whiskey, a project supporting local recovery while enhancing culinary experiences. Additionally, she introduces the Asif Culinary Institute's tours aimed at revitalizing Northern restaurants still reeling from past conflicts.
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Baker Rebuilds Life Through Pastry
- Yaki Sagi returned to baking after October 7th to regain purpose and community by partnering with a friend’s bakery.
- He created a spinach phyllo tart using local produce and told stories while selling it to businesses.
Rebuilding Without Full Return
- Kibbutz Be'eri has been physically rebuilt but remains largely empty of residents and children.
- Daily life centers on commuters who drive in to work while families live temporarily elsewhere.
Single Be'eri Whisky Project
- Chaim Yelin led the Single Be'eri whisky project using locally grown wheat malted in Germany and distilled with Milk & Honey.
- The project is early but served as a unifying symbol at Whiskey Live with proceeds aiding rehabilitation.