Jeffrey Yoskowitz is a writer and food entrepreneur. His most recent venture is The Gefilteria, a new food brand in New York producing boutique Ashkenazi foods. The company launched for Passover 2012 and was written up in The New York Times, Haaretz, Forward and countless other publications. The Gefilteria is launching a line of retail food products, including pickles, sauerkraut, horseradish, and the venture is cooking and distributing artisanal, sustainably sourced gefilte for the Rosh Hashanah and Passover holidays.
Writing about food, culture and politics, Jeffrey has published work in The New York Times, The Atlantic, The New Republic and beyond. He is a contributor to the Mile End Deli's new cookbook and he has been featured in the book Kosher Nation, The Wall Street Journal and The Washington Post. Jeffrey edits the website Pork Memoirs to feature and publish diverse stories about complicated relationships to the pig as both a cultural history of the pork taboo and a literary portal to understand how what all people eat (or don't eat) can impact and shape identity.
Jeffrey serves on the Hazon Food Council and the Adivsory Board for the Adamah Farm Fellowship. He received his B.A. in American history from Brown University.
Writing about food, culture and politics, Jeffrey has published work in The New York Times, The Atlantic, The New Republic and beyond. He is a contributor to the Mile End Deli's new cookbook and he has been featured in the book Kosher Nation, The Wall Street Journal and The Washington Post. Jeffrey edits the website Pork Memoirs to feature and publish diverse stories about complicated relationships to the pig as both a cultural history of the pork taboo and a literary portal to understand how what all people eat (or don't eat) can impact and shape identity.
Jeffrey serves on the Hazon Food Council and the Adivsory Board for the Adamah Farm Fellowship. He received his B.A. in American history from Brown University.
