The Food Issue
October 2025, Issue No. 3
Stories in Food:
Who We are Now
ESSAYS
Ronit Eitan
Racheli Errera
Patricia Ezratty
William Kolbrener
Uri Mayer-Chissick
Hedai Offaim
Deborah Prinz
Bat Ami Sorek
Erela Taharlev Ben-Shachar
CHEF’S SPECIALS
Gil Dahan
Jamie Geller
Jacob Herriotts
Erez Komarovsky
Dmitry Pomazan
Avivit Priel Avichai
POEMS
Benjamin Balint
Amy Gottlieb
FICTION
Elizabeth Edelglass
ART
Heddy Abramowitz
Sarit Atzitz
Zeev (Shoshke) Engelmayer
Shira Nachshon
Karen Reiffman
Erela Taharlev
Luba Zagl
PHOTOGRAPHY
Harry Ehrlich
Eyal Fischer
Sarit Goffen
Asaf Karela
Chana Netzer
Dmitry Pomazan
Michal Revivo
Shira Tamir
Featured Series
Food
Food comforts, sustains, and heals. But more than that, food gives us the occasion to reflect, to question, and to confront who we are now. With this our third BALAGAN issue, Food, we open up a conversation about what it means to eat, to cook, to share, and to nurture ourselves in times of fracture.
Chef's Specials
We asked leading voices from Israel’s kitchens to share what food means today — from comfort and memory to identity and survival.
Chef’s Special: Jamie Geller
I think that since what happened in Gaza, the Iran war, and above all what is happening with the never-ending...
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Chef’s Special: Avivit Priel Avichai
When you think of Israeli cuisine, how would you describe it? And how, if at all, has it changed for...
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Chef’s Special: Erez Komarovsky
I think that since what happened in Gaza, the Iran war, and above all what is happening with the never-ending...
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Chef’s Special: Gil Dahan
When you think of Israeli cuisine, how would you describe it? And how, if at all, has it changed for...
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Chef’s Special: Jacob Herriotts
Can you tell us about your business, and how you found your way into pickling here in Israel? To tell...
Read MoreA Feast for the Eyes
Discover Food as seen through the eyes of our photographers, painters, and illustrators—Who We are Today
