Join pickling master and Jewish food expert Jeffrey Yoskowitz, co-author of the award-winning cookbook The Gefilte Manifesto and co-founder of The Gefilteria. Jeffrey apprenticed as a pickler at the start of his culinary career and has been pickling and fermenting his way in kitchens around the world ever since. Together, we'll learn how to make classic sour pickles and dilly beans using an Old World technique, and we'll discuss why lacto-fermentation is the only way to make a sour pickle worthy of the Jewish delicatessen. Moreover, Jeffrey will discuss the importance of pickling in Yiddish cuisine and culture. You'll leave with your own jar to bring home.

Bio:

Jeffrey Yoskowitz is a food entrepreneur, thought leader, chef, and pickler. He co-founded The Gefilteria, a culinary venture that reimagines Ashkenazi-Jewish cooking and co-authored the award-winning cookbook, The Gefilte Manifesto. He teaches, cooks, and lectures on Jewish food history to communities across the globe. His writings on food and culture have appeared in The New York Times, The Atlantic, among other publications. He was featured on Hulu's Taste the Nation and tapped to represent Jewish culture at the Smithsonian Folklife Festival on the National Mall in 2023. He got his start in the food world as a pickle apprentice on an organic farm in the Berkshires and has been sharing his love for the art of lacto-fermentation ever since.