In fact, it was pickling that first got Yoskowitz hooked on rediscovering Ashkenazi Jewish cuisine 15 years ago, at the organic Jewish farm Adamah in Connecticut. It made him question why neither pickling nor the connection between harvests and sustainability weren"t more intrinsically connected to Ashkenazi Jewish culinary history. "I felt like that story wasn"t being told through the delis," he said.

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