One of the common questions I get after returning from a trip is “How was the food?” JUC does a great job with the food. Not having to worry about cooking for a few months made it all the better. Here is a tiny taste of my culinary journey through Israel.
When you wake up to a smiling breakfast, you know it’s going to be a good day (oatmeal, granola & fruit yogurt, muffins, hard-boiled egg, and banana – fuel for a fresh day!)
Falafel in pita with fries and watermelon! Score!
Shabbat dinner every Friday evening was always something to excitedly anticipate.
Study break during final exams week. Since “desserts” is “stressed” spelled backwards, they must help handle those finals!
But the fabulous food wasn’t limited to just on campus. There were other memorable meals on the road.
During field studies we had a great smorgasbord of selections to put in pita bread.
Waiting for the Samaritan Passover to begin gave us time to eat sandwiches we packed.
A shared plate in Wadi Rum in Jordan, ready for us to sink in our hands.
While there were certainly memorable meals throughout the semester, what I remember most fondly is I where I ate it or who I was with.
