Jeffrey Yoskowitz is a writer, a food entrepreneur and an international lecturer. He was recently named to Forbes Magazine’s 30 under 30 list in Food and Wine and listed as one of fifty influencers by the Forward newspaper.
In 2012 Yoskowitz co-founded The Gefilteria, a venture re-imagining Old World Jewish Foods and producing an artisanal gefilte fish sold around the country. The Gefilteria also hosts unique dining experiences. He was a guest chef at the James Beard House kitchen in both 2013 and 2014. He got his start in the food world at Adamah Organic farm in Litchfield County, Connecticut, where he worked as a farm fellow and returned a year later as a pickle apprentice. There he studied sustainable agriculture and pickled obscene amounts of vegetables. He now sits on the advisory board of the farm. Before The Gefilteria, Yoskowitz launched and ran Negev Nectars, a boutique online retailer that imported gourmet foods from small-scale Israeli farmers.
Yoskowitz has written about food and culture in publications such as The New York Times, The Atlantic, Slate, Tablet, Gastronomica, Meatpaper, The Forward, among others, and was a featured contributor to The Mile End Cookbook (Clarkson Potter, September 2012). He created and edited the literary site Pork Memoirs, a narrative exploration of human relationships to pigs. Through his writing and research he has become an authority on food and culture. In 2016, his forthcoming cookbook, The Gefilte Manifesto, will be published by Flatiron Books, an imprint of Macmillan.
Yoskowitz speaks to audiences around the world and has been a featured speaker at numerous venues, including Princeton University and City College of New York, as well as Zingerman’s Camp Bacon, the Jewish Culture Festival in Krakow and conferences around the world from Stockholm to Melbourne to Montreal.