This documentary, which was filmed in 1975, offers a rare glimpse into the life and work of Dr. Robert L. Lindsey.
One of the challenging tasks for archaeologists and biblical historians alike is the identification of sites mentioned in the Bible — some of which were destroyed and disappeared in time without a trace. The first comprehensive attempt to locate these sites was that of Eusebius, the fourth-century church historian (ca. 265-339 A.D.).
The recent discovery of many of the ancient harbors that ringed the Sea of Galilee is an exciting chapter in Sea of Galilee research. One of these harbors is located at Kursi, ancient Gergesa. In this article, Mendel Nun contends that the demoniac’s healing and the miracle of the swine took place at Gergesa, not Gadara or Gerasa.
Kibbutz Ein Gev member Mendel Nun (1918-2010) devoted most of his adult life to studying ancient fishing on the Sea of Galilee, and was the foremost authority on this subject. With the opening of Beit Ha-Oganim, Nun realized his dream of establishing a museum that not only would house his collection of antiquities, but also instill in others his love for the Sea of Galilee and its history.
Broshi failed to mention one very important product exported from the land of Israel. Pickled fish from the Sea of Galilee, mainly sardines, should have been included in his list of export items.
Since Jesus spent so much time on or near the Sea of Galilee and his disciples were Sea of Galilee fishermen, Mendel Nun’s research is important in illuminating many Gospel stories.* His comprehensive knowledge of ancient fishing on the Sea of Galilee has allowed him to determine the exact time and place of the beginning of Jesus’ ministry with disciples: winter on the lake shore at Heptapegon near Capernaum.
Adam gave names only to animals and birds, apparently avoiding fish entirely. The names of about fifty fish are mentioned in rabbinic literature, but the Torah merely makes a general distinction between clean fish, which Jews are permitted to eat (vertebrate), and unclean (without bones). Clean fish are generally recognized by the presence of fins and scales.
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