Nearby on a long table were bowls of olives, a plate of goat cheese and a tiny cup of za'atar, the Middle Eastern spice combination of hyssop, sesame seeds and sumac. A freshly baked loaf made from wheat raised and ground here was served slathered with thick apricot jam, put up on summer evenings. Across from me was an Arab construction worker from Aqaba in a kaffiyeh. It was a time of disturbances on the West Bank and Gaza, yet we shared our salt and pepper and za'atar and passed the fresh vegetables. The talk was hushed, not the loud, political discussions of other kibbutzim, as we all selected ingredients for our own salads.
Lunch is always rice with vegetables, like a stew of white beans, Swiss chard, tomatoes and onions.
Dinner is often soup, with another salad. Fish bought from Tnuva, a national food cooperative, is served on Wednesdays and for the Sabbath dinner. At the Seder, a fish bone will replace the traditional shank bone. Vegetable soup with matzo balls will also be served. The rest of the menu, including the haroseth, chopped fruit and nuts, will depend on the cooks.