What if robots could create a tailor-made plant-based custom menu just for you? How can the digitalization of food services solve significant problems in the food industry? According to SavorEat, an Israeli start-up, the future of food is in personalization and tailor-made food experiences.

“I work hard, and I play hard. I’m grateful for life. And I live it – I believe life loves the liver of it. I live it.” Maya Angelou.

Interview with J. Rivkah Asoulin, Founder and Executive Director of Ancient Roots Israel

Can you imagine getting fresh ice cream in the comfort of your home in only 30 seconds? Local food tech company Solato is revolutionizing the frozen dessert world with a countertop machine for home use that creates gelato, frozen yogurt, or ice cream with the touch of a button.

“A life is not important except in its impact on other lives.” Jackie Robinson

Behind the Scenes at the Jewish National Fund with Executive Director of the Southwest Region, Mr. Reagan Weil.

From Trash to Treasure: Anina Recycles Ugly Vegetables and Turns Them into A Pod Of Culinary Wealth

Being uncomfortable is a good thing. Keep growing.

Meet Benny HaDayag, Israel’s Top Fisherman of the Past 50 Years!

Mazel tov! We did it, construction has begun! I have been waiting for this day for a long time. It was very exciting to see construction workers on site and physical changes to the building. We did a little recording and took some pictures but we have reached a major milestone and I couldn’t be happier that we were able to start before the holidays. As I noted last month, the goal is to create a little documentary on the process so stay tuned.

Our very own Culinary Concierge has a unique buzz to her. She is always positive, making something happen, and just one of those people you always want to talk to!

The story of hummus Abu Yuvi is the epitome of a Tsfat love story. Yuval Cohen, a Jerusalem resident makes a trip with a friend to magical Tsfat, not knowing what to expect from the city, and starts to fall in love.

This month’s interview is with brilliant writer and future -GCI -student George Stern, who is deaf and blind, helping us understand accessibility needs and how we can accommodate them. In addition, we are featuring More Foods, a meat substitute made from pumpkin and sunflower seeds, and sharing some updates about our podcast.

George Stern is a deafblind Afro-Caribbean immigrant interested in food, linguistics, and social justice.

From Healthy Seed Solids Cast Away by the Food Oil Industry to Your Next Vegan Burger.

In this month’s newsletter, we’ll introduce you to our very own, Dovi, Head of Special Projects at The GCI. We want you to get to know him and we also want to wish him a big Mazal Tov on a very special project: He just got engaged and is planning on living in the North of Israel. We’ll also tell you more about the personality traits that will be a perfect fit for our flagship program. We’ll share some recipes and feature De Karina Chocolates, one of the must-visit spots if you are coming this way.

Meet Dovi, GCI’s Special Project Manager, Turning Ideas into Reality, One Project at a Time

One of Israel’s must-visit chocolate lover spots is DeKarina Chocolate, located in the dreamy Golan Heights. DeKarina is an inspiring factory, shop, and cafe known for its creativity in chocolates, incredible global-inspired chocolate combinations, and fine artisanal hand-made chocolate selections.

This summer newsletter discusses work culture and how we build our company by the people we choose. Yes, the future of work is people and emotion-focused and no longer just about your degree; it’s about what you bring to the table. And, even more, about you fuel your passions. We also have an interview with acclaimed Israeli journalist Elad Massuri, and we share a tip on a Japanese bakery taking Tel Aviv. So dig in, because there's so much food inspiration here.