<ol><li>What we eat and how we eat has an enormous impact on our middos (-character traits) and as a result also on how we think.</li><li>The special quality of eating produce grown in Eretz Yisroel, including remarkable words from Chasam Sofer and Rav Yaakov Emdin.</li><li>A surprising psak of the author of Bein Ish Chai regarding making a special trip to eat fruits of Eretz Yisroel.</li></ol> Cheshvan 5786

Where is Olam Haba, and the Importance of Thanking Hashem

Rabbi Yisrael Wilk was born and raised in New York, USA. He moved to Israel in 1999 where he lives with his wife and children. He received rabbinic ordination from Rabbi Michel Birnbaum and Rabbi Dovid Feinstein. He holds a bachelor’s degree in psychology from Touro College. Rabbi Wilk authored the well-received Sefer HaTzimtzum v’Hametzios and Sefer Moadei Yisroel. In Israel, he developed a close relationship with HaRav Seraya Divlitzky zt”l, one of the greatest Kabbalists of recent years. Rabbi Wilk is also a primary talmid of the world-renowned Kabbalist, Rabbi Moshe Schatz shlit"a.