Avery Robinson is a culinary historian who has written over 100 pages on kugel, baked challah for 300+ on an open fire, and worked in bakeries in Tel Aviv and NYC. He led camping trips with Ramah Canada for a decade and has also guided trips for Moishe House and others. Avery is a co-founder of Rye Revival, a nonprofit promoting rye as a climate change mitigation strategy, and co-owner of Black Rooster Food, which makes 100% rye sourdough bread. He works in Jewish philanthropy and is the board chair of Hekdesh, a volunteer-run giving circle.