




Travels and Travails near and far
Hermon Field School
Ein Gev sunset on Lake Knerret. Fireworks and disco carried across the lake from Tiberias on the western shore
We arrived in the afternoon and checked into our little stone cottage for the night built in 1949 and renovated by Mitch and his wife Suzy owners of the Zappori Village B&B, a collection of small rentals set on a farm where Mitch and Suzy produce a variety of foods from olives and olive oil to honey and jams and wine. After settling in we took a walk to the local grocery for an ice cream. A short path led us through the hills surrounding Mitch’s place where we encountered an old columbarium and views of the monastery and a sheep farm. Zappori is located near the city of Nazareth and is near a significant archaeological dig of an ancient Jewish city. The sleepy rural town has several B&B’s that seem to cater to visitors of the Ruins nearby. It has a boutique food industry and next door to the B&B is the Ellis Dairy Farm with a sign out front that actually reads “Diary Farm.” While in Tzur Haddassah I found a tasty goat yogurt drink that I had every morning. Luck would have it that yogurt I liked so much was from the Ellis Dairy.
After a short nap, Nick and I made our way over to the Dairy for dinner which Mitch called ahead for reservations. After being escorted by Mitch’s dogs down the street we were handed off to 5 dogs at the Ellis gate and they escorted us to a small modular structure where we were invited to take a table “any table, but not that one” as we were just about to sit down.
Yoav Ellis moved with his family from Texas 24 years ago and grew upon the farm where they not only make the yogurt products but also an assortment of goat and sheep cheeses. He said it would take awhile to prepare dinner as it was just him making and serving and we told him we had all the time in the world. It was worth it. Yoav started us out with homemade lemonade for Nick and a local beer for me. Our appetizer was a crunchy potato skin with melted goat cheese and a sprinkle of chives. This being a Dairy restaurant no meat was served. I got the assortment of Ellis made cheeses with a garlic foccacia toast, local olives and Greek salad. Nick had a goat cheese pizza.
It was a terrific meal and afterwards Yoav sat with us and we talked. He said the economy had affected a business he had of distributing the family cheeses to Israeli delis. In two weeks he was heading for Alaska to seek work. Next morning I told Mitch and he thoughtfully looked at me and said “I’ll have a talk with him.”