Jeffrey Yoskowitz is a writer and food entrepreneur. His articles on food, culture, and the environment have been published by the New York Times, The Atlantic, and Gastronomica. As a co-owner of The Gefilteria, he travels the globe speaking, cooking, and teaching about reclaiming heritage foods. Yoskowitz co-authored The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron Books); it was a 2016 finalist for the National Jewish Book Award. He will begin teaching culinary anthropology at The City College of New York in the fall. He fell in love with compost when working as a fellow and a pickle apprentice at Adamah Farm in Connecticut. Jeffrey has cooked as a guest chef at the James Beard House kitchen and was named to the Forbes Magazine 30 under 30 list for Food and Wine. Follow him on Twitter and Instagram @JeffYosko