This is what happens when Israelis and Palestinians eat dinner together
Host August Dannehl toured a Palestinian-owned olive farm in the West Bank that was being guided by consultants from the Near East Foundation and USAID’s Olive Oil Without Borders project. Similar aid was being offered to neighboring Israeli olive farmers and, far from begrudging the competition, the Arab farmers seemed relieved just to be able to get on with their livelihoods and happy to wish their Jewish counterparts the same.
In Part 2, Dannehl dives deeper into Israeli military, farm, and food culture, meeting with an Arab gourmet chef who helms a cutting edge restaurant in Tel Aviv, talking to young Israeli Defence Force soldiers about how they view their nation’s foes and learning from diners of both nationalities the frank similarities between Israeli and Palestinian cuisine.
Finally, he returns to West Bank olive country, to the farm of Israeli olive oil maker Ayala Meir in order to attend a traditional kibbutz dinner, joined this time by Meir’s family and a number of their Palestinian friends from across the border wall.
Olive oil is culture. It brings people together. This is now the season that Jewish and Arabs and Muslims and Christians meet together. We all love this product. And it’s a way to know our neighbors. Actually an ancient olive tree is many individuals living in the same house. Every branch has a different root system. —Ayala Noy Meir
The recent success of efforts like Olive Oil Without Borders, not to mention the more live-and-let-live worldview that can be found among younger citizens of both nations, gives the world a glimmer of hope that this, one of the thorniest conflicts in human history, may one day be no more than a story neighbors reminisce about around a communal dinner table.
Watch as Dannehl finds that hospitality knows no nationality, in the video embedded at the top.
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