The Negev meets around the table

Article summary

The article introduces the first collaboration between Cramim in Beersheba and Wadi Attir: two days of meals by Sahar Rafael and Samira Abu Jouda, combining farm produce and Bedouin cooking with the restaurant’s cuisine.

The partners discuss food as a meeting point between communities. Nimrod describes shared agricultural and culinary work as a basis for trust, with further workshops and events envisaged.