Did you ever cook on the kibbutz? No. I did many, many other jobs. I worked in the cornfields,

watermelon filled in a kiosk we had like in this country club that was

open to outside like to the city people and that job I really loved because I was responsible to make

penninis. It was just like a fun gig relatively to the other, you know, the other jobs were very difficult. I also worked the communal, how you say it, like when, were you iron your clothes?

Like a dry cleaner, not really, but like a laundromat. Yes, that was a nightmare.

Truly. So you like pressing Panini's, you don't like pressing clothesanninis you don't like pressing clothes exactly.

Okay.

To this day.

Yes. This is a sport full. It's not for foodies, it's for eaters. I'm Dan Pashman.

Each week on our show we obsess about food to learn more about people. This week's

episode is a conversation with Nama Sheffi, founder of the Jewish Food Society.

We taped it back in February, and it's about her personal journey,

growing up in Israel, coming to the US, and using food to create

Jewish community in America.

But we can't talk about Israel without acknowledging all the suffering that's going on there, and

especially in Gaza.

I won't go into specifics here. I'm sure

you're aware of it. A staggering number of people have been displaced, taken

hostage, and killed. I know folks around the world, including me,

we're all feeling the pain of all of it.

If you want to support some of the organizations providing aid

to people in need on the ground,

...