1 The next day in Israel started bright and early with an interview with Dana Weiss of Ulpan Shishi for Israeli television.
2 After the interview, we visited the Mahane Yehuda Market, Jerusalem's main food market, which is often referred to as 'The Shuk' because it's the largest shuk in Jerusalem. That's our guide, Amir, in the center.
3 It was early Friday and the start of this market's pre-Sabbath frenzy.
4 The market's more than 250 vendors sell fresh fruits and vegetables; baked goods; fish, meat and cheeses; nuts, seeds, dried fruits, and spices; wines and liquors; clothing and shoes; housewares, textiles, and Judaica.
5 The open-air market that began here more than 100-years ago, was rebuilt in during the 1920s with permanent stalls and roofing.
6 In recent years, major renovations were made to this bustling outdoor market, including infrastructure work, repaving of roads, and covering some of the open areas.
7 I love granola and I was drawn to this one, which was just baked and highly aromatic.
8 This is a special oven inside the granola booth, where the ingredients are toasted separately before blending.
9 We sampled the granola with yogurt and fresh fruit and it was very yummy.
10 Tali Friedman, our guide in Mehane Yehuda market, and I pose with a local shop owner.
11 This was a very busy cheese shop that had an impressive selection of French cheeses.
12 This French butter looked especially rich and creamy.
13 This shop was well-stocked with Israeli and European wine, beer, and liquor.
14 Lychee, prized for its perfume-flavor white flesh, is a popular fruit in Israel.
15 Amazing grapes and figs!
16 It was certainly pomegranate season in Israel.
17 Mountains of vibrant avocados
18 Braided challah is a traditional Jewish bread eaten on Shabbat, or Sabbath, and on Jewish holidays, except for Passover, when leavened bread is not allowed.
19 There were all kinds of breads to choose from.
20 These cheese-filled pastries caught my eye - yum!
21 And there were many wonderful cookies.
22 Very beautiful and delicious Middle Eastern pastries, including honey-drenched baklava and kataifi, made with shredded phyllo dough.
23 And this was definitely the place to shop for halvah, a sweet confection, the most familiar of which is made with tahini, or sesame paste.
24 There were so many wonderful varieties of halvah to choose from. I bought a piece of pistachio halvah, which I am savoring.
25 The candy booths were so colorful and filled with creative sweets.
26 Olives have always been an important staple in Israel and they are grown throughout the country. Mahane Yehuda Market had an amazing array.
27 Here is Chris with one of the very friendly shop keepers. @chrisherbert http://twitter.com/#!/chrisdherbert
28 I liked these rustic olive wood cutting boards.
29 Chris clutching a gigantic loofah sponge. @chrisherbert http://twitter.com/#!/chrisdherbert
30 Can you believe how bright and how seedless these watermelons are?
31 These comical vendors were working overtime trying to sell us fish.
32 I found it interesting that steel wool was packaged much like a skein of wool.
33 A selection of crocheted yarmulkes.
34 Here I am on the rooftop of the wonderful Mahane Yehuda Market.
35 Tali Friedman and I in her studio, where she creates her recipes. Tali is a chef who provides culinary tours of Mahane Yuhuda market and was our guide for our trip.
36 A selection of delicious cheeses at Tali Friedman's studio.
37 After leaving the market, we drove to our next destination, Yad Vashem, Israel's National Monument and Memorial of the Holocaust. This is what some of the apartment blocks in Jerusalem look like along the way.
38 As the Jewish people’s living memorial to the Holocaust, Yad Vashem safeguards the memory of the past and imparts its meaning for future generations.
39 Inside the prism-like triangular structure of Vad Yashem - This is a very somber museum with a remarkable architectural design by world-renowned architect, Moshe Safdie.
40 This is a collection of books representing the corpus of art and knowledge produced by European Jews before the Holocaust.
41 This is a gallery of antisemitic signs and propaganda that were commonplace in Nazi Germany.
42 The Hall of Names - names and personal details of millions of victims have been recorded on Pages of Testimony, symbolic tombstones filled out by survivors in memory of their loved ones, and preserved here.
43 Back at The King David Hotel, I signed my name in the guestbook. My signature will appear on the floor, just like my friends Bill and Hillary Clinton.
44 And Paul Newman, who signed the guest book in 1960.
45 As well as the acclaimed Italian conductor, Arturo Toscanini in 1937.
46 And President Barack Obama who also stayed at the King David Hotel in 2008.
47 Lunch at The King David - Chris had a Caprese salad.
48 And I had gefilte fish – so yummy.
49 These are some popular Israeli condiments served with bread - olive paste, olive oil, and za’atar - a combination of sumac, hyssop, sesame, salt and pepper.
50 An excellent and beautiful cappuccino finished our meal.
51 With Andy and Josh Bernstein, my nephews. Josh (on the right) got married to Lily Snyder.
52 With our guide, Mark, just before a walking tour of the Old City of Jerusalem.
53 An interesting awning on the David Citadel Hotel.
54 The Tower of David sits above the walls of the Old City of Jerusalem. It was rebuilt many times over the centuries.
55 Three flags on the Tower of David.
56 The walls of the Old City of Jerusalem - They have been rebuilt many times and they tell the story of many of civilizations that have lived in the Middle East.
57 Here I am standing under the Jaffa Gate to the Old City. This is one of 12 gates to Old Jerusalem.
58 Detail on the Jaffa Gate - Like the stones used for the rest of the Old City walls, these stones are large, hewn, sand-colored blocks.
59 More detail of the Jaffa Gate - Note the security cameras, as well.
60 The Walls of the Old City
61 A beautiful building in the Old City. In the 1930s the British imposed a law stating that all buildings in Jerusalem had to be faced with Jerusalem stone. This law is still in place today.
62 The Old City was originally built by King David in 1004 BCE and has always been considered the center of the world. The lowest part of the city walls date back thousands of years.
63 The Old City is divided into four quarters: Armenian, Jewish, Muslim and Christian. Here we are in the Armenian Quarter, learning much from our guide.
64 Walking along, we found these buttresses very beautiful.
65 More of the Old City
66 An amazing archway
67 We visited the Western Wall, also known as the Wailing Wall, in the Jewish Quarter. The wall is all that remains of the central temple of the Jews during Roman times.
68 Here I am in front of the Wailing Wall, a site for Jewish prayer and pilgrimage for centuries.
69 Quite often, people who pray at the wall will place slips of paper with written prayer into the crevices of the wall in hopes of the prayer coming true. Chris took a close look at the wall.
70 After the walking tour, we visited the Shai Seltzer's renowned goat farm west of Jerusalem. There are 150 Anglo Nubian goats, and they naturally graze on the hillside, eating all kinds of herbs and weeds.
71 The goat farm of Shai Seltzer. These are the male goats, who are segregated until breeding season.
72 Here I am with Shai Seltzer and his sons at their farm.
73 Shai Seltzer is one of the foremost experts on goat cheese in Israel. He breeds the ideal goat for Israel’s climatic conditions and has perfected the art of maturing and aging the cheese, known as affinage.
74 His artisanal cheeses ripen in natural lime stone caves, producing a unique flavor profile. Shai makes a variety of young cheeses as well as those aged two to three years.
75 The farm also grows grapes. The ripening clusters are protected with paper bag coverings, keeping away bugs, sun, and moisture.
76 At the farm, we sampled such delicious goat cheese. One was wrapped and aged briefly inside grape leaves.
77 Each cheese smelled and tasted differently, partly because of the various foods that the goats ate before they were milked. The cheeses that were aged the longest had stronger and more pronounced flavors.
78 Here I am with Gal, one of my young fans. He told me that he bakes cupcakes using recipes from my cupcake book!
79 We also tasted carob - it tasted like chocolate and was so good!