A slight shiver coursed through his body. This was really happening. This time last year, who would’ve thought?
When Yochi Hersko had signed a contract with Touring Together, he hadn’t realized it would be his responsibility to get all the chef’s ingredients over to Zambia.
And doing so was proving to be nearly as challenging as flying all the guests in.
“It’s a sixteen hour flight, plus a stopover of two to three hours,” Yochi explained to Chaim Serota, owner of GoGlatt, on the phone. “The meat has to stay safe. There’s nowhere to buy kosher meat in Zambia, so we can’t take any risks.”
“Don’t worry,” Serota assured him. “I’ve got this. This isn’t my first transatlantic delivery.”
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