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>> yotam: we have to go through a typical falafel place because it's so much part of the culture here and again contentious because you know jews or israelis made falafel their own and everybody in the world thinks falafel is -- you know israeli food, but in actual fact it's as much a palestinian food. even more so because you know they've -- it's been done for generations here. and here you get falafel that's just been fried. you don't get it any other way. and when i go to a place like that and i see he's got a few bowls left in the bowl from the previous customer, i don't take that. i want ...

>> amichai: yeah. >> anthony: parents in their 20s with kids living in the relative comfort familiarity of pennsylvania, heading off to, what must have at least in part of their minds been seen as uncertain. >> amichai: yes. it was very difficult for them. almost all jews say next year -- [ speaks hebrew] it's part of prayers that we say all the time. >> anthony: so if i'm understanding correctly, the bibles, it's all right there. it all happened here, it's sort of a non-negotiable position. >> amichai: you see prophecies coming true. i mean things coming to life again, you know. mountains tha...

Sports or entertainment. here, kids four, five years old, every day, they're looking to somebody who, you know brought down a plague. >> abbed: yeah. >> anthony: um, i'm not questioning why that is. >> abbed: i know. yeah. >> anthony: do you think it's helpful? >> abbed: well, i guess we have a history. we are people who are under occupation. people honor their heroes. and their heroes are those who resist the occupation, whether they resisted through an armed struggle or an unarmed struggle. and, to tell you the truth, sometimes i have been in fight with some political parties when they put i...

Behind it's ring of electronic surveillance sensors and security -everything they feel they need. school, public transportation and a petting zoo. >> anthony: amichai louria has lived here for 23 years. he's a winemaker, an amateur cook. oh, pretty. wow. you're not kidding around. [ speaks hebrew ] [ speaks hebrew ] >> amichai: this salmon is marinated with pomegranate juice that i, on the season i squeeze pomegranates and i freeze the juice so i'll have it all year round. >> anthony: so where were you before here? >> amichai: i was born in pennsylvania. >> anthony: so your parents brought you...

This is laila el-haddad, a native gazan, journalist, and author of the gaza kitchen. laila the catches are not as big as they used to be and that's primarily because the fishermen can't go beyond 3-6 nautical miles. >> anthony: you can continue fishing but what happens? >> laila: they'll shoot at the fishermen, they'll spray cold water at them, they'll destroy their boats, they'll cut their fishing nets. they'll detain them. so it's obviously really risky business. 9 nautical miles, that's where that deep sea channel is, where you're going to get the really good catches. >> laila: so gaza's th...