Working magic with cheese on Har Eitan Farm
Shai Seltzer’s goats have space, shelter, and a beautiful view of the Eitan Valley. Maybe that’s why his cheeses are so tasty.
Shai Seltzer’s goats have space, shelter, and a beautiful view of the Eitan Valley. Maybe that’s why his cheeses are so tasty.
Although Israel is nearly two-thirds desert, the country has enough water to sustain itself, thanks to its efforts in water conservation, reuse, and desalination.
Jerusalem is home to some of the most ancient culinary traditions in the world.
What makes peace? The answer, according to businessman Stef Wertheimer, is jobs.
People come to the Ramat Negev Agro-Research Center from all over the world to study how Israel grows things in the desert and how to fight desertification.
Sculptor Micha Ullman creates deceptively simple sculptures made of iron and sand that reflect on the duality in all things.
Writers Lin Arison and Diana C. Stoll speak to Yeshayahu Talmon, a chemical engineer, about nanotech in Israel.
Israel abounds with wonderful places to sleep and dream, whether it’s fancy hotels in the desert or fairy houses in the Golan.
At Rish Lakish, olive picking is still done by hand unlike at most commercial olive groves.
The night time scene in Tel Aviv and Jaffa changes constantly, but it’s bursting with life.
Developed in Israel, the Nanose device analyzes breath in order to detect diseases such as cancer and Parkinson’s, even in their earliest stages.
New research by an Israeli scientist shows that biochar-stimulated improvements in plant growth are linked to increased microbial diversity in the root zone.