Interview with Yamit Yanai Malul
Interview with Yamit Yanai Malul
Former head of research at the Galilee Development Authority, public lobbyist, a public representative in the Knesset and an expert on local government
"Here you can create innovative opportunities because you have a need and extraordinary people to fill this need”
Yamit Yanai Malul, an attorney by profession, is also a lecturer and expert in Galilee research. Yamit is the former Head of Research at the Galilee Development Authority, currently working as a public lobbyist, a public representative in the Knesset, and an expert on local government. As someone who knows Kiryat Shmona from the inside out and as a friend of the GCI, we wanted to get Yamit’s take on the North and the GCI.
As someone who loves the North of Israel, when you hear the words: Galilee, Food, Culture, Innovation, what is the first thing that comes to mind?
The potential of creation. We lack mature opportunities, and we sure don't have that many options, yet this is a huge one. Here you can create innovative opportunities because you have a need and extraordinary people to fill this need.
What important contribution can a culinary institute make in developing the North?
The world on a plate. The new international center led by JNF-USA, which is a world leader in social impact, can bring world-leading opportunities to our region and our region's story to the world.
Where's your favorite place to eat out in the north
I love unsophisticated and straightforward food.
'Hummus Eliyahu' and the 'Blue Bus' as they have excellent and fresh raw ingredients. Mama Halsa Restaurant is an excellent kosher restaurant.
If you could add one new subject to the curriculum of a culinary school that embodies the hard work you do for the North, what would it be?
The Corona crisis has hit many tourism businesses in Kiryat Shmona and The Upper Galilee very hard. The restaurants, wineries, breweries, boutique bakeries and all the small businesses were dependent on the arrival of groups of tourists and individual tourists. As all this came to a halt, the business owners found themselves in a sad reality both financially and mentally. Many of them had to adapt their businesses in order to continue to exist and engage in culinary, even during this challenging period.
I would choose to challenge the students by adding an advertising course supporting local producers from all fields that goes deep into buying local produce, focusing on how to enjoy these ingredients and even recommending quality produce from Kiryat Shmona and the Upper Galilee. It's time to be a local patriot and to endorse the local produce found in the culinary institutions and restaurants in the North.
What's a fun culinary fact about you?
I only eat the crust of the bread. My mom tells everyone she can tell if I got home, by her visit to the kitchen when she notices bread without the crusts. It’s a habit from my childhood that hasn’t really disappeared yet.
My favorite dessert is "Flan". Our family recipe is passed down from generation to generation and prepared in a can. In Spain, Latin America, and the Philippines it is a popular dessert and it is also common in Mexican restaurants in the United States. In Europe, it is known as "caramel cream" and in Brazil as "pudim de leite" (milk pudding).