Israel Exploration Society
I Tried to move the Above Chart. You know these Israelis, not agreeing to move even a single paper from a spot! So Territorial! The offices of this institution are located about a block from my home. I wonder, are there any Charedi archeologists?
This blog is about discovery. We only see what is within our framework or on the surface and ignore the basis.
The second item about Israeli immigrants infatuation with basketball and the attempt to bring what is loved by American Jews to Israel with us when we make Alliya.
I also always wondered about the history of Israel’s Antiquities Exploration. Like everything else, there was a plan. You don’t hear about digs collapsing, because teams of civil engineers and archeologists developed the sites to be tourist attractions.
The recipes are made from the grains that perhaps were found on an excavation site. I will be looking into ancient grains and their re-establishment in a future post.
ABOUT THE ISRAEL EXPLORATION SOCIETY
In 1914 a group of Jewish intellectuals founded the Society for the Reclamation of Antiquities, now known as the Israel Exploration Society (IES). Its purpose was to further historical, geographical and archaeological research concerning the Land of Israel. The Society’s activities were disrupted by the outbreak of World War I but resumed in 1920, when it became known as the Jewish Palestine Exploration Society. During the British Mandatory period, it was responsible for the first archaeological excavations ever conducted by a Jewish organization in Palestine, at Hammat Tiberias Absalom’s Tomb and the Third Wall in Jerusalem, Ramat Rahel, Beth-Shearim, and Beth-Yerah.
Following Israel’s War of Independence, the IES received the first excavation permit issued by the Israeli government allowing it to excavate at Tell Qasile. Since then, the IES has organized and sponsored some of the most important archaeological projects carried out in the country including Hazor, Masada, the excavations near the Temple Mount, in the Jewish Quarter and at the City of David in Jerusalem, the Judean Desert Expeditions, En-Gedi, Arad, Lachish, Aphek, Jericho, Herodium, Yoqneam, Dor and Megiddo.
The Israel Exploration Society plays a key role in archaeological research covering all periods, from prehistoric times to the Ottoman period. It coordinates much of the multi-institutional archaeological research carried out by both Israeli and foreign archaeological expeditions in Israel.
Major activities undertaken by the IES include organizing excavations, enlisting financial support for archaeological projects, publishing excavation reports and liaison and cooperation with Israeli and foreign institutions in the field of publication and in a collective effort to promote the cause of archaeology.
Another facet of the IES’s activity is the dissemination of knowledge gained from the exploration of Israel to the general public in Israel and abroad. Fifty-nine archaeological conferences have been held for members of the IES. These annual gatherings include lectures by archaeologists and guided tours of recently-discovered sites. Hebrew-speaking members receive the semi-annual Qadmoniot, while the semi- annual Israel Exploration Journal caters to the English reader. The Eretz-Israel Festschrift series publishes original archaeological, historical and geographical studies in Hebrew and English in honor of leading international scholars in these fields. Twenty-seven volumes have appeared to date.
The IES, in cooperation with other institutions, has held thirty annual meetings for the professional archaeological community in Israel. Two international congresses on Biblical Archaeology were held in 1984 and 1990, attracting hundreds of participants from around the world. The proceedings of both have been published in two volumes entitled Biblical Archaeology Today. In 1997 an international congress was held in Jerusalem marking 50 years since the discovery of the Dead Sea Scrolls. The proceedings appear in the volume The Dead Sea Scrolls Fifty Years after Their Discovery.
The IES is a nonprofit organization governed by an Executive Committee and a Council comprising representatives from all of the institutes of archaeology in the Israel and several major archaeological museums.
In 1989 the Israel Exploration Society was awarded the prestigious Israel Prize for its unique contribution to society and to the State of Israel. The citation of the judges’ committee notes: “It has been the principal and most effective institution for furthering knowledge of the archaeology and history of the country both at home and abroad since it was founded seventy-five years ago.”
The Israel Exploration Society continues playing an active role in the scientific and public spheres. In coming years the IES will edit and publish the results of some of the most important archaeological excavations being carried out throughout Israel: Hazor, Masada, `En-Gedi, Zippori, Megiddo, Joqneam, Arad, Tiberias and the Jewish Quarter and City of David in Jerusalem. A highlight of the IES’s extensive publications program will be The Ancient Pottery of Israel and Its Neighbors from the Neolithic through the Hellenistic Period which is to appear as a three-volume set, being prepared together with the Israel Antiquities Authority, the W.F. Albright Institute of Archaeological Research, and the American Schools of Oriental Research. The New Encyclopedia of Archaeological Excavations in the Holy Land appeared in four-volume Hebrew and English editions in 1993. A fifth update volume was published in 2008. Currently in preparation is a book chronicling the Israel Exploration Society’s 100-year history.
Message Board: I saw this announcement and it gave me a laugh. Happening tonight! I wonder, what was under the Pays Arena? What, if anything was found when construction was performed?
Tamar Weissman email@example.com
May 3, 2015, 4:37 pm
I’m planning a really great event for English speaking
friends and family.
Next Thursday night (the night after the medurot – so no conflict),
we will meet at the new Jerusalem Payis Arena at 7:30pm
(subject to change).
We will enter through the VIP entrance and meet Tamir Goodman
(aka, The Jewish Jordan) who now works for the team.
He will talk to us about his story gaining national attention as a premier high school basketball player in Baltimore for Talmudical Academy. He never once came close to sacrificing his yahadut for basketball organized by the OU and it was fantastic. After the talk, we will take our seats (good lower deck seats) and watch Hapoel Yerushalayim take on Macabi in the last seasonal home game.
After the game, we will have a chance to meet one or two players
who have played for NBA teams and ask them questions.
The cost for the event is 70 shekels per person. That’s about $18.00. Pro ball. Not bad. Sounds like fun.
I, ( the organizer) decided to organize this after attending the same thing last week because it was so much fun and so inspiring for my son and me. I wanted to bring the same experience to as many of you as possible.
I (this writer) on the other hand, watched a soccer game last Shabat. When a took a break from my day at Shaare Tzedek Hospital I followed the trail of parked cars facing our hospital room. It lead me to a tall fence and behind it was giant field, comparable to a League Size soccer field, bordered by dugouts and sets of viewing stands and Lotto signs. The players were dressed in their finest blue, orange and yellow uniforms. I was too far a way to decifer the names of the teams. I saw some very fancy legwork, jumps, spins, somersaults, kick passes etc.
The source of soccer players appears to be the coastal cities.Tirat Carmel, near Haifa, is one of the centers of soccer. Just picture boys finding a lot facing the water and kicking a soccer ball around.The boys are raised in Natanya, Zichron Yaacov, in towns and cities up and down the Mediterranean Coast. Now that the French are settling the coast (I heard that they are buying it up), there will be a new infusion of soccer talent. Israeli local celebrities who grew up in Tirat Carmel include Soccer player Reuven Atar.
I remember when our daughter’s were pre-teen and soccer was the rage. That was late ’70’s.
Beans: Allspice, chili powder, cloves, mace, red pepper, sage, savory
Beef: Basil, celery seed, marjoram, oregano, savory
Cheese: Chili powder, chives, paprika
Chicken: Ginger, marjoram, oregano, paprika, sage, tarragon
Fish: Basil, bay leaf, chili powder, dill, dry mustard, paprika
Lamb: Curry powder, garlic, mint, oregano, rosemary
Meat substitute – Tempeh: Cayenne pepper, chili powder, cinnamon, cloves, rosemary, sage, thyme
Veal: Bay leaf, basil, curry powder, ginger, oregano, sage, thyme
I don’t know anyone who doesn’t like zucchini bread.
To make summer last a little longer, stock freezer with shredded zucchini to make this recipe whenever the craving hits! For successful freezing, shred the zucchini and drain excess liquid before placing in freezer bags.
Cooked Rice in Zucchini Bread. This is a new way to incorporate a starch and a vegetable in a muffin.
1 cup shredded zucchini drained well
3 pastured eggs plus 1/4 cup ground flax seed ( flax seed may interfere with medications)
1/2 cup oil/ fruit juice, orange/lemon
2 cups cooked rice
1 Tablespoon local honey or brown rice syrup mixed into 1/2 cup defrosted frozen blueberries
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice mix or allspice
1/2 teaspoon sea salt or omit
1/4 cup sifted coconut flour/ buckwheat/rice
1 teaspoon baking powder
1/2 cup walnuts, chopped
What to do:
Preheat the oven to 350 degrees Fahrenheit/180 degrees Centigrade.
Prepare a 9 x 5 inch loaf pan by placing a piece of parchment paper on the bottom and up the 2 long side of the pan. Oil the surface.This step is a must to avoid leaving half the loaf in the pan when trying to remove the bread. I like to use muffin tins.
In a large mixing bowl of food processor add rice mix., Combine everything except the last 3 ingredients. and add to pulverized rice.
Sift together the coconut flour and the baking powder. Add it to the other ingredients and stir well. Make sure you don’t have any lumps. This might take a little muscle!
Stir in the walnuts. Save some for a topping.
Pour the batter into your prepared pan. Toss blueberries and a pecans and some pignoli nuts on top and bake for 25 minutes on highest 250 C. Remove and turn the muffins to brown the second side. Return for additional 15 minutes. to 60 minutes. Check for doneness with a toothpick inserted into the middle of the loaf. When it comes out clean, your bread is done. I remove them without passing the doneness test. They will be soft, but harden with air exposure.
Remove from the pan and cool.
Yield 8-10 slices or 16/2 oz muffins
Kale and Quinoa Cakes
makes about 2 dozen small cakes
recipe adapted from Super Natural Every Day
1 1/2 cups raw quinoa
2 1/4 cups water
1/2 teaspoon salt
4 large eggs, beaten
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
1/2 bunch (about 3 cups) chopped kale
splash of apple cider vinegar
1/2 cup grated parmesan cheese/omit or use ricotta
1/3 cup coarsely chopped sun-dried tomatoes
1/3 cup chopped parsley
1 cup panko bread crumbs/powdered nuts. Earlier post to make panko.
1/2 teaspoon salt (or to taste)
1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes
1 tablespoon water
2 tablespoon olive oil for frying, add a bit more as necessary
lemon wedges, olives or capers, spicy mustard, and greens for serving
Instructions: Place dry quinoa in a fine mesh strainer. Wash under cool water for a few minutes. Quinoa needs to be rinsed or it tastes dirty.
In a medium saucepan place rinsed quinoa, water, and 1/2 teaspoon salt. Place over medium heat and bring to a boil. Cover, decrease the heat, and simmer for about 25 to 30 minutes, until the quinoa is tender. Remove from heat and allow to cool to room temperature. We’ll need about 3 cups of cooked quinoa for the recipe. If you prefer dry, then toast the quinoa.
In a small bowl, whisk eggs and set aside.
In a medium sauté man, heat olive oil over medium heat. Add onions and cook until translucent, about 4 minutes. Add garlic and saute for 1 minute. Add kale and toss until just slightly wilted, about 1 minutes. Remove from heat and add a splash of vinegar. Place kale mixture in a large bowl with prepared quinoa. Allow to cool to room temperature. You can speed up this process in the fridge for 30 minutes.
Add cheese, sun-dried tomatoes, parsley, break crumbs, salt, and pepper. Add beaten eggs and stir until all of the quinoa mixture is moistened. Add water to thoroughly moisten mixture. Quinoa should be slightly wet so it doesn’t dry out during cooking.
Scoop out mixture by the 2 tablespoonful. (I used a small ice cream scoop to scoop the mixture right into the hot pan.) Use clean, moist fingers to form into a patty. Create as many patties as you’d like. (Rinse your hands after every few patties… it makes making patties easier.)
In a large skillet over medium low heat, heat olive oil. If you pan is large enough, add four to six patties to the hot pan. You’ll need a bit of room to successfully flip them.
Cook on each side until beautifully browned, about 4 to 5 minutes on each side. Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate.
Serve warm with a lemon wedge, mustard, fresh spinach, and salty capers. It’s like a deconstructed salad. Serve them any way you’d like.
Also, the quinoa mixture can be left, uncooked in the fridge for a few days. Cook as necessary. Fresh quinoa cakes with fried eggs are delicious!