About Cook the Earth

Cook the Earth is more than a brand—it’s a mission to reclaim the wisdom of traditional cooking and bring it to the modern table. We believe real nourishment comes from ingredients that have stood the test of time, prepared with care, and sourced with integrity.

Our story begins in the mountains of Montana, where founder Joshua Tobias, a Los Angeles native, studied sustainable agriculture and food systems in Missoula. It was there, amid pasture rotations and compost piles, reading Chef Dan Barber and Michael Pollen, that a vision was born: to join the sustainability fight from the and help inspire the next wave of cuisine in America.

Joshua’s path took him around the world, from the street food stalls of Bangkok, to open-air kitchens in Bali, to bustling markets in Bat Yam, Israel. After a decade cooking professionally in global kitchens, he returned home with a deep love for traditional fats, slow food, and the ancestral flavors of his heritage.

A Return to Real Food

Cook the Earth is the marriage of ancestral traditions to a vigilant effort to help the American diet make a turn towards better eating. Our first offering—Kosher Schmaltz—revives a once-common pantry staple: rendered chicken fat. Sourced from pasture-raised chickens and processed in partnership with KJ Poultry, it’s a simple, pure fat you can trust—free of seed oils, artificial additives, or industrial shortcuts.

We're here to nourish a movement—one block of schmaltz at a time.