We visited the Spring of Harod, Jezreel, Megiddo and Mt. Carmel today. I will save most of Jezreel and all of Megiddo for later posts, but here are some highlights from the other sites.
We left this morning to visit the Spring of Harod, where the Lord had Gideon whittle his army down from 10,000 to 300 based on the way they drank the spring’s water. From the top of the cave one can see the entire story of Gideon’s battle against the Midianites as described in Judges 7. We went next to site of ancient Jezreel, just a couple of miles to the west. After hiking and exploring the site for more than 1-1/2 hours, we drove to the site of Megiddo. Megiddo is special for several reasons, and we explored there for around 2 hours. We finished by driving to the traditional location of Elijah’s contest with the prophets of Ball on Mount Carmel, a striking event recorded in 1 Kings 18.
New blog item: Food Watch
(This feature is dedicated to my friend John Umber, who would probably enjoy Israel only for the food.)
Cuisine is a major part of any culture, and archaeology has helped to reveal the standard diets of many ancient peoples. I will mention any interesting food items I encounter in modern Israeli culture. Please consider this to be an educational and cultural benefit. We’ll start easy with…
Day 1, Lunch: We ate Felafel, fried balls of mashed chickpeas with various spices and seasonings. Felafel is served in a pita pocket with one’s choice of condiments (tomato, celery, lettuce, onion, hummus, spicy sauce, etc I’ve eaten it a number of times, but this was one of the best I’ve had.
Day 1, Dinner: We decided on kosher Israeli pizza, which means no meat options to go with the cheese. I enjoyed a “Napolitana” pizza with mushrooms, eggplant and “Bulgarian” cheese.
Day 2, Breakfast: With my scrambled eggs, coffee, tea, juice, bread and fruit, I enjoyed a dish of tuna with diced pickles, onions, red peppers and cilantro. I observed (but did not breakfast on) a dish of grated carrots with some light sauce and a red & green bell pepper salad topped with a white cheese. There were a couple of other veggie-type mixed dishes on the breakfast buffet as well.
Day 2, Lunch: An olive oil ice cream cone. An unsurprising local option considering the number of olive trees in this country. It was better than you think.
Day 2, Dinner: When my father Royce took a bite of some kind of green pepper, he quickly began gasping and grasping for water. This is no mean accomplishment for Mr. Texas jalapeño hot sauce. He did not inquire as to the name of the pepper. I think he may be afraid of it.
More food culture to come?