Gluten Free Food Fair & 1- or 3-mile Walk
Saturday, May 5, 2007
This event is being organized by the Portland Metro, McMinnville and Mid Willamette Valley GIG groups and will include our third annual charity walk. We will walk and then enjoy free samples of delicious gluten free food. It is open to the general public.
It is estimated that, for each person diagnosed with gluten intolerance, celiac disease and dermatitis herpetiformis, 90 are undiagnosed and suffering; the average time it takes to diagnose celiac disease from the onset of symptoms is ten years. However, most physicians still believe that this is a rare disorder and claim to have no patients with such problems. Help GIG support those affected by these diseases with support, education and resources.
Venue: All Saints Catholic Church
3847 N.E. Glisan St., Portland, Or. 97232
Click for map!
Registration: 9:00am-10:00am
Walk: 10:00am-11:30am
Food Fair: 11:00am-1:30pm
HELP RAISE FUNDS BY WALKING FOR A CAUSE:
$ 75 - Group Rate for 5 Walkers ($15 for each additional)
$ 25 - Per Person Day of the Event
$ 10 - Children Ages 6 - 10
$ 0 - FREE to Children Ages 5 and Under.
* FREE T-SHIRT TO ALL REGISTERED WALKERS! *
(If you would like a tee-shirt for your 5 and under child, the cost is $5. Thanks for your support!)
FOOD FAIR:
FREE to registered walkers
$ 3 - Individual
$ 5 - Family
To find out more, please contact:
Becky Crooke (503-949-3779) E-mail Me!
Mary Wikle (503-692-0724) E-mail Me!
Friday, April 20, 2007
Sunday, April 15, 2007
Gluten Free Cooking Series - April 17th
Gluten Free Cooking Series: Chef Laurel Hutton from Laurel's Sweet Treats
When: Tuesday, April 17th from 6:00–9:00 p.m.
How Much: $20
Location: Whole Foods Market 7380 SW Bridgeport Road, Tigard, OR 97224 / 503.639.6500
On the Menu
Gluten Free Shrimp Burgers with Homemade Tartar Sauce
Laurel's Gluten Free Dinner Rolls
Oven Fried Potatoes
Avocado, Cucumber & Goat Cheese Salad with Lemon Oil
Gluten Free Cheesecake (Honey Grahamless Crackers For the Crust) with Raspberry Sauce
Class Information
To Register for a Class
Please contatct Customer Service at (503) 639-6500, extension 0 and ask to register for a class in Salud! You will need a credit card number to confirm your registration. Or you can drop off a check made payable to "Whole Foods Market Bridgeport" to reserve. Our classroom only seats 18 students, so we appreciate your pre-payment.
Sold Out Classes
To be added to the waiting list for a sold out class, call (503) 639-6500 extension 0 and specify the class, date and number of students to be added to the waiting list.
Cancellations
To cancel a class, please contact Customer Service at (503) 639-6500, extension. Seven days notice is appreciated, but a full refund will be credited if you cancel within 48 hours prior to the day of the class. Any cancellations within 24 hours of the class or faxed into the store will not be honored. If a class has an insufficient number of participants, it will be cancelled 24 hours prior to the start of the class. Our Whole Foods Market Chef will contact you by phone regarding the cancellation. You will receive a full credit or refund for the class.
Questions?
If you have any other questions regarding a class, the use of the Salud! classroom for a private function or to communicate directly with the Salud! Chef/Coordinator. All classes are demonstration style unless noted "hands-on". Demonstration classes are limited to 18 registered students.
When: Tuesday, April 17th from 6:00–9:00 p.m.
How Much: $20
Location: Whole Foods Market 7380 SW Bridgeport Road, Tigard, OR 97224 / 503.639.6500
On the Menu
Gluten Free Shrimp Burgers with Homemade Tartar Sauce
Laurel's Gluten Free Dinner Rolls
Oven Fried Potatoes
Avocado, Cucumber & Goat Cheese Salad with Lemon Oil
Gluten Free Cheesecake (Honey Grahamless Crackers For the Crust) with Raspberry Sauce
Class Information
To Register for a Class
Please contatct Customer Service at (503) 639-6500, extension 0 and ask to register for a class in Salud! You will need a credit card number to confirm your registration. Or you can drop off a check made payable to "Whole Foods Market Bridgeport" to reserve. Our classroom only seats 18 students, so we appreciate your pre-payment.
Sold Out Classes
To be added to the waiting list for a sold out class, call (503) 639-6500 extension 0 and specify the class, date and number of students to be added to the waiting list.
Cancellations
To cancel a class, please contact Customer Service at (503) 639-6500, extension. Seven days notice is appreciated, but a full refund will be credited if you cancel within 48 hours prior to the day of the class. Any cancellations within 24 hours of the class or faxed into the store will not be honored. If a class has an insufficient number of participants, it will be cancelled 24 hours prior to the start of the class. Our Whole Foods Market Chef will contact you by phone regarding the cancellation. You will receive a full credit or refund for the class.
Questions?
If you have any other questions regarding a class, the use of the Salud! classroom for a private function or to communicate directly with the Salud! Chef/Coordinator. All classes are demonstration style unless noted "hands-on". Demonstration classes are limited to 18 registered students.
Tuesday, April 10, 2007
Coffee Plant Event Review
I'm sorry I missed this event; it looks like everyone had a great time sampling all the goodies!
Thanks to Mike and Ann for expanding their gf menu which now includes soups, salads, and sandwiches made on gf bread for lunches while dinner offerings consist of mixed plates and gf noodle dishes. They also have one gf beer available as well as red and white wine. They've promised to keep us posted on our progress and will post menus and catering info on their website as things develop.
Also sorry about my error in the previous post about the Coffee Plant. There's no GF Pizza - YET! It's still on the "to do" list and gives us all something to look forward to! I'll be sure to let you all know when GF Pizza happens at the Coffee Plant.
Thanks to Mike and Ann for expanding their gf menu which now includes soups, salads, and sandwiches made on gf bread for lunches while dinner offerings consist of mixed plates and gf noodle dishes. They also have one gf beer available as well as red and white wine. They've promised to keep us posted on our progress and will post menus and catering info on their website as things develop.
Also sorry about my error in the previous post about the Coffee Plant. There's no GF Pizza - YET! It's still on the "to do" list and gives us all something to look forward to! I'll be sure to let you all know when GF Pizza happens at the Coffee Plant.
Wednesday, April 4, 2007
SUPPORT GROUP MEETING: APRIL 14th
APRIL 14
Speaker: Pharmacist Margaret Fowler
Topic: Medications and the Celiac condition
Speaker: Pharmacist Margaret Fowler
Topic: Medications and the Celiac condition
Monday, April 2, 2007
DR. FINE TO SPEAK APRIL 4TH
The Portland Metro GIG will be hosting a special presentation entitled "Gluten-Sensitivity and Other Inflamatory Aspects Of Our Modern World: An Introduction to 'Anti-Inflamatory Living' ", given by Dr. Kenneth Fine. The presentation will take place at Meridian Park Hospital, in Room 117 B,C (Education Building) on April 4th at 6:30 pm. The presentation is free and open to the public.
Dr. Fine is a board-certified internal medicine doctor and gastroenterologist, professionally involved in patient care, medical research and teaching for over 18 years. The presentation will focus on the latest science, age-old wisdom, and common sense solutions to combat and remedy the ill-effects of gluten and other inflammatory aspects of the modern world we live in: intestinal disorders, chronic inflammatory and autoimmune conditions, fibromyalgia, chemical sensitivity, chronic fatigue, asthma and depression.
Dr. Fine is a board-certified internal medicine doctor and gastroenterologist, professionally involved in patient care, medical research and teaching for over 18 years. The presentation will focus on the latest science, age-old wisdom, and common sense solutions to combat and remedy the ill-effects of gluten and other inflammatory aspects of the modern world we live in: intestinal disorders, chronic inflammatory and autoimmune conditions, fibromyalgia, chemical sensitivity, chronic fatigue, asthma and depression.
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