Local time at Horbat Omrit, Israel

Saturday, May 23, 2009

Day 8: Shabbat Shalom!

It's the day of rest in Israel so we work 1/2 day. Go figure. My square goes apace. We picked one side of the wall to dig down and started finding lots of ceramics. We're not very deep yet so we're full of hope. Of course that pottery we do find is in small pieces and we hope an expert can identify when (approximately) it was made.

Natalie's parents, I'm told, like my pictures so that's Natalie above. And here's a group who wanted their picture taken:

We have BBQ tonight when a kibbutz resident will cook some chicken legs and sausage for us. Our food can vary. Our breakfast in the field is bread and fixings, hard boiled eggs, oranges and hot water for coffee. Tastes very good out there actually. Lunch in the factory cafeteria is 3 or 4 meat choices (chicken schnitzel seems to be the favorite - the kibbutz was founded by Germans after all), lots of veggies and salads. In the evening we have kosher which means mainly no dairy or no meat. Perhaps neither it seems to me. No desserts to be found anywhere, which is strange once we realized it.

BTW, modern bread wheat was a hybrid of domesticated Emmer wheat and a wild species of wheat never domesticated. This happened somewhere in the Caspian region after domesticated Emmer had conquered all. Bread wheat was the new conqueror and Emmer was left in the dust, but with a good track record. But this means that bread wheat has no wild progenitor and was created de novo as it were. If humans disappeared so would bread wheat. Here's wild Emmer (which could very well have originated in northern Israel). It's growing near the area where we eat breakfast.

No comments:

Post a Comment