At Ofaimme Farm,
Food and Culture Combine with Sustainability. The results are exquisite!
BY GLORIA AVERBUCH
T
he phrase “Land of Milk and Honey” is literal at Israel’s Ofaimme Farm for Sustainable Agriculture. At Ofaimme, that milk is fresh from their organic goats and the honey direct from their own beehives and date groves. These riches, together with a myriad of crops and animals, are all grown, raised, and harvested by Hedai Offaim, his family, and a group of like-minded farmers and volunteer workers from Israel and around the world. The result is food imbued with
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deep passion not only for its delicious flavors, but for its historical, cultural, and spiritual values. This special combination of qualities takes a totality of commitment. “We are not farm to table, we are seed to table,” declares Offaim, who oversees Ofaimme and imbues it with his philosophy. That phrase means that they do it all: from seeding of the fodder used to feed the animals, to milking them, making the cheeses, and
Organic goat cheeses from Ofaimme Farm, made by hand and using traditional methods. (Photo credit: Asaf Karela)
