Tom Carbone is a blend of Australia and Italy, two stellar . His mother hailed from Sydney and his father from Rome. He studied viticulture and oenology in Milan and recently launched his first wine, which was sold out within a very short time.
However, as interesting as all this is, what places Carbone’s wine unequivocally into the spotlight is the name “Be’eri” on its label. This is the kibbutz in the northwestern Negev where the very worst of the atrocities took place on Oct. 7.
Carbone has Be’eri imprinted onto his very DNA. It is where he grew up, and in these days of recovery and, hopefully, rejuvenation, he is the essence and spirit of the place. Since he and his young family have been evacuated to a Dead Sea hotel, he commutes every day to work in the Be’eri Dairy.
has become the overriding symbol of the Simchat Torah massacre. Less than 5 km. from Gaza, it was an easy target for the Hamas assassins.
In Be’eri alone, they slaughtered no less than 100 kibbutz members. One of them was Galit Carbone, Tom’s mother. May her memory be a blessing.
Another victim was Dror Or, Be’eri’s chief cheesemaker. For months he was presumed to be among the hostages taken by Hamas but was later discovered to have been murdered on that dreadful, black day. Carbone, his wife, and their one-year-old son were in their safe room from 6:50 a.
m. until 2 a.m.
the following night. What they suffered is unbearable to think about. What went on there will haunt Israelis and Jews .