Eli Margulies
By Eli Margulies
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Food 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…
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Food 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…
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Food 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. Now several years older and wiser, I’m hoping that I can handle the job. One of the challenges that I’m…
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News 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. Their Chef’s Training Program program focuses on specifically on…
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News 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. It was so simple, so fast – and the contrast of the warm, creamy potatoes with the crisp cucumber and acidic tomatoes was perfect for a summer evening. I finished…
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News Yid.Dish: Sweet Pea Ice Cream
Every kid remembers a time when their parents urged them to “Eat your vegetables.” But what about “Eat your ice cream or you’re not leaving the table?” Vegetable ice cream. I know it’s a radical concept, but I proved recently to my dinner guests that this unexpected combination of fresh spring peas and sweet cream…
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