Michal Levit holds a BA from the University for Gastronomic Sciences, part of the Slow Food movement in Italy. In the last decade she has published pieces and articles on food culture, locality, society, politics and sustainability in the Israeli food press. Her article “Hebrew-Arab Bread” is currently being translated into English and German. Starting in 2020, Levit is the Director of Programs & Innovation at Asif: The Culinary Institute of Israel, a non-profit organization and culinary center in Tel Aviv dedicated to cultivating and nurturing Israel’s diverse and creative food culture, and nowadays she curates and conducts the programs of the center.