Eli Margulies


Pushing the Envelope Outside Chicago

By Eli Margulies

Pushing the Envelope Outside Chicago
Following the 2007 Hazon Food Conference, my whole family was inspired to make change — I left my orchestra administrator job to become an Adamah fellow, which led to my career as a natural foods chef. And my parents, through their own inspiration (and requests from their children), took a chance and decided to convert a plot of land they owned in Geneva, IL into something greater.Read More


Dairy: Oy, It's Complicated

By Eli Margulies

Dairy: Oy, It's Complicated
Last week’s op-ed by Mark Bittman made its way around my circles in seconds. Bittman validated what many of us in the natural foods arena have been saying for a long while — that dairy doesn’t necessarily do the body good. The same can be said for wheat, corn, soy, meat and many other high-allergen foods. It doesn’t mean that everyone needs to give them up, and it doesn’t mean that all sources of dairy and producers of dairy are inherently bad. Just read the comments (all 772 of them at the time of writing this article) and you will see that Bittman has opened up a hot topic here.Read More


Healthy Hebrew School Snacks

By Eli Margulies

Healthy Hebrew School Snacks
In just a few weeks, I will start teaching cooking at a Hebrew school in St. Louis. My only other experience with Hebrew school was teaching during high school, which was not my greatest success.Read More


Yid.Dish: Poached Pears With Apple Juice and Agar

By Eli Margulies

Yid.Dish: Poached Pears With Apple Juice and Agar
I used to write once in a while for JCarrot, yet over the past few months, I have returned to bystander status. Ironically, it’s because I’ve been sucked further into the world (quite happily) of food. I am enrolled at the Natural Gourmet Institute in NYC.Read More


Yid.Dish: Roasted Potato Salad

By Eli Margulies

Yid.Dish: Roasted Potato Salad
Tonight I made myself a very simple, and surprisingly wonderful dinner: roasted potatoes with cherry tomatoes, cucumber, chives and parsley in a lemon olive-oil vinaigrette.Read More






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