Gush Katif Farmers Looking to Relocate Hothouses After All
(Gaza Strip) It was not too long ago that representatives of the Gush Katif hothouses in the Gaza strip refused to acknowledge that they may have to relocate the hothouses even in the face of increased talk of an Israeli disengagement from the Gaza Strip. In recent weeks the discussion has shifted to the void that the vacated hothouses would leave for Israel's Orthodox Jews who consume the bug-free produce. Now there is word that farmers from Gush Katif have been conducting meetings with the Eshkol Regional Council to discuss moving their hothouses there to protect their crops. There is a 2,500-dunam plot in the Eshkol area that has similar conditions to those of Gush Katif, where the farmers can continue growing vegetables and organic produce for export, Army Radio reported. However, Yossi Tzarfati of Gush Katif told Army Radio that the land is intended only for growing crops and not as an alternative to territory that will be evacuated. "We are mainly talking about spices, which the European buyers are interested in increasing the quantity." In the meantime, USAID, the funding arm of the United States government, is said to have budgeted between $56 million and $59 million for a plan to transfer control of Gush Katif greenhouses valued at some $80 million. In general, the Palestinian Authority supports attempts to maintain these assets for continued use. According to a USAID tender, the selected international contractor will choose a Palestinian agribusiness firm to "take control" of the greenhouses upon the departure of the Israeli military, using its own or hired security. The firm "must be acceptable to the Government of Israel, including Israeli security forces, and Palestinian authorities." The firm would then restore and operate the greenhouses as "caretaker," until the lands are transferred to "the ultimate owners." The document says that titling the properties can take place much later. In the meantime, damaged greenhouses will be fixed and new greenhouses built. Indeed, the project has a three-year span and expects to create as many as 7,000 new jobs. Implicit in the proposal is the idea that Palestinian firms would work with Israeli firms to upgrade their agricultural practices. How this will effect the kosher supply of the produce is far from clear. Officially Gush Katif leaders still insist that they will fight to remain where they are.
Brazilian Leading Hospital Opens Kosher Restaurant
(Sao Paulo) Albert Einstein Israelite Hospital, considered Brazil's leading hospital, recently opened a kosher restaurant for patients and visitors. Located in the Morumbi pavilion, the Kucina eatery is under the supervision of Beit Chabad's Rabbi David Weitman. In addition to salads, fish and pasta, the restaurant's specialties include Sephardic foods using olive and grains such as baba ganoush, hummus, falafel, and tabule.
Continental Airlines Sponsors a Kosher Menu at Tel Aviv Hilton
(Tel Aviv) Continental Airlines, the only American carrier to fly non-stop service to Tel Aviv, has joined the Hilton Hotel in Tel Aviv in launching a kosher menu at the hotel's King Solomon restaurant during the month of March. Together with the restaurant's resident chef, Louis Philippe La France, world-renowned chef Paul Minnillo will present his exquisite cooking combining fine ingredients and top quality food. Minnillo is the initiator of Continental's Congress of Chefs, which caters the airline's BusinessFirst class. Consisting of 20 celebrity chefs from across the US, the Congress of Chefs gather several times each year to examine the changing trends in food and improve the service for BusinessFirst class. Diners at the King Solomon can enjoy a three-course kosher menu with appetizers such as duck confit on a bed of field greens with toasted pistachios in raspberry vinaigrette; or roasted red mullet with braised Swiss chard on a green onion vinaigrette. The choice of entrees includes delights like sautéed denise filet with wild mushrooms in a sherry Beurre Blanc; king cut ribeye with roasted garlic and mashed potatoes; and an amazing Baricelli veal osso bucco in a veal reduction with orange gremalata on a bed of risotto. Desserts are interesting as well with warm Viennese apple strudel; flourless chocolate cake on a raspberry puree; or a trio of sorbets.
Prime Minister Sharon Urges Tara Dairy to Relocate to Mortar Weary Sderot
(Sderot) Prime Minister Ariel Sharon's office has appealed to the new owners of Tara, Israel's third largest dairy, to relocate to the western Negev town of Sderot, despite the fact that the town has repeatedly suffered from Palestinian mortar and Qassam attacks. Tara owns a large plot of land in the Noam industrial zone where it will build a new factory for 300 employees. Following a series of discussions between the Prime Minister's office, the Finance and Trade Ministries, it was decided to reinstate the approval for the Tara dairy. The process had been frozen three years ago. Establishing the factory in the Negev desert will provide employment in the area and expand competition in the dairy sector.
