Autumn Foraging and Cooking Course
Autumn session of the Culinary Foraging Course guided by path teacher and forager Kobi Yezkieli. Six meetings on Tuesdays from 9:00 AM to 12:00 PM at the urban nature site Rosh Tzipor and in the ecological study food forest of the School of Sustainability at the agricultural farm Pardes Goldberg – Link Details of the meetings: First meeting – 3.11 Game of the …
Autumn session of the Culinary Foraging Course guided by path teacher and forager Kobi Yezkieli. Six meetings on Tuesdays from 9:00 AM to 12:00 PM at the urban nature site Rosh Tzipor and in the ecological study food forest of the School of Sustainability at the agricultural farm Pardes Goldberg – Link Details of the meetings: First meeting – 3.11 Game of the …
Autumn Cycle of the Culinary Foraging Course
Guided by trail guide and forager Kobi Yehzekeli
- Schedule: Six sessions on Tuesdays, 9:00 – 12:00
- Location: Municipal nature site Rosh Tzipor and the ecological learning food forest of the School of Sustainability at the agricultural farm Pardes Goldberg
- Link: Link
Session Details
| Session | Date | Program |
|---|---|---|
| 1 | 3 Nov | • Short ice‑breaker game<br>• Introductory talk on trends in botany and the uniqueness of the Israeli‑Landscape space<br>• Foraging principles<br>• Field walk focused on seed dispersal methods and the great foraging potential of wild seeds<br>• Collect seeds for sowing and prepare a jalea (seed mix) for use as an addition to salads, baked goods, and yogurt |
| 2 | 17 Nov – Seed‑ling Stage | • Deep dive into foraging principles with emphasis on plant toxicity as background for the main topic – seed‑ling stage<br>• Discuss two main challenges: (1) gathering enough raw material, (2) risk of misidentification<br>• Prepare a Sicilian seed‑ling salad with wild parsley and chushkash |
| 3 | 15 Dec – Seed‑lings Turn Green | • Foraging session without cooking<br>• Observe how seed‑lings develop distinct green leaves in the field<br>• Note changes in appearance, taste, and texture<br>• Session devoted to observation and learning; cooking will resume in the next meeting |
| 4 | 29 Dec – Greens at Their Peak! Lachlah ma'ras ba'asal | • Introduce and cook a basic Arab‑style stew centered on foraged greens<br>• Field walk to notice what has changed in the greens since the previous session |
| 5 | 5 Jan – Medicinal Plants & Treshit Oil | • Explore the Rosh Tzipor site and the nearby Rakhus HaKorkar ridge in the park<br>• Discover additional plant species not seen before<br>• Focus on medicinal plants to help endure the winter peak<br>• Learn to make aromatic treshit oil and prepare an olive‑leaf extract to boost the immune system |
| 6 | 12 Jan – Closing Celebration: Foraged Feast | • Final party where participants receive foraging and cooking assignments to create a full foraged meal |
Fees & Logistics
- Price: 1,000 – 800 ₪ (sliding scale)
- Discount: Reduced price for residents of Tel‑Aviv‑Jaffa upon presentation of ID
- Payment: Up to 12 installments possible
- Age: 18+ (no special physical fitness required)
- Parking: Free parking at the agricultural farm Ganey Yehoshua – entrance from Rokach 74, Ramat Gan
About the Instructor
Kobi Yehzekeli – Certified trail guide (Ministry of Tourism) and tour guide for the education system. Holds a B.A. in Psychology and an M.A. in Archaeology from the University of Haifa. Lecturer and course‑director for guide training at the University of Haifa, Tel Aviv, the Levinsky Academic Center, Wingate Institute, Kinneret College, the Herzl Institute, and Yad Ben‑Zvi in Jerusalem. Expertise includes education & educational psychology, botany, zoology, foraging, history, archaeology, and field‑craft & survival skills.
