LAST UPDATED: 07.29.08
Please remember that when dining out we cannot guarentee that you will have a gluten free experience. The resturants listed above were recommended by members of our group who have had a good GF dining experience. Many of these establishments have very knowledgeable staff and work hard to keep us safe. Some of these restaurants have gluten free menus and some do not. Please always notify your waitstaff either way that you cannot eat gluten and discuss the safest options to avoid both cross contamination and direct contact with gluten. If you have a poor experience either by being glutened or disrespectful waiters please let us know. When we hear back too many times about Celiacs getting glutened we remove that restaurant from our lists.
THANKS AND HAPPY EATING!
Friday, August 29, 2008
Wednesday, August 27, 2008
Between the Lines - Natural Flavors
NATURAL FLAVORS This broad, ambiguous term is used to describe food additives that come from natural sources - but are often created in a lab
BROAD TERM
The FDA defines "natural flavors" (or "natural flavorings") as any flavoring essence or oil derived from "the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional."
NATURAL OR NOT?
As with artificial flavors, most natural flavors are concocted by "flavorists" in labs and are often chemically identical to flavors obtained from artificial sources. Seasoning such as black pepper and garlic powder can also be listed as "natural flavors" because they're used only to enhance taste.
HIDDEN SOURCES
People who avoid meat, dairy, and fish for any reason should pay mind to products labeled as containing "natural flavors." These additives can come from meat, eggs, dairy, seafood, and poultry; yet their source does not have to be disclosed, except - ironically, when they're included in meat and poultry products, which are regulated by the USDA.
DIETARY RESTRICTIONS
Food manufacturers are sometimes reluctant about informing consumers about the source from where the flavor is obtained and whether it has been produced with the incorporation of substances such as animal by-products glycerin, gelatin, and the like, and the use of alcohol in the flavors. Orthodox Jews, Jains, Hindus, and Muslims adhere to religious laws, and vegans to personal morals, that restrict the use of animal by-products and alcohol in foods unless subject to oversight and inspection by their respective religious authority or less-strict or circumstantial moral belief. In many western countries, millions of consumers rely on a Jewish Kosher certification mark to indicate that natural flavorings used in a food product are pure and free of animal products.
IS THERE GLUTEN IN NATURAL FLAVORS?
In addition to gluten containing grains, there are also many ingredients to question. These ingredients MAY contain of wheat, rye, or barley. If you have any questions about an ingredient, then contact the manufacturing company to learn about where these products are derived. (Does this product contain: wheat, rye, barley?)
Gluten containing grains are rarely used in flavorings. Flavorings are mostly derived from corn; exceptions include barley malt flavoring, or flavorings in meat products. However, natural flavor may be made from a variety of plant materials and should be confirmed with the manufacturer.
BROAD TERM
The FDA defines "natural flavors" (or "natural flavorings") as any flavoring essence or oil derived from "the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional."
NATURAL OR NOT?
As with artificial flavors, most natural flavors are concocted by "flavorists" in labs and are often chemically identical to flavors obtained from artificial sources. Seasoning such as black pepper and garlic powder can also be listed as "natural flavors" because they're used only to enhance taste.
HIDDEN SOURCES
People who avoid meat, dairy, and fish for any reason should pay mind to products labeled as containing "natural flavors." These additives can come from meat, eggs, dairy, seafood, and poultry; yet their source does not have to be disclosed, except - ironically, when they're included in meat and poultry products, which are regulated by the USDA.
DIETARY RESTRICTIONS
Food manufacturers are sometimes reluctant about informing consumers about the source from where the flavor is obtained and whether it has been produced with the incorporation of substances such as animal by-products glycerin, gelatin, and the like, and the use of alcohol in the flavors. Orthodox Jews, Jains, Hindus, and Muslims adhere to religious laws, and vegans to personal morals, that restrict the use of animal by-products and alcohol in foods unless subject to oversight and inspection by their respective religious authority or less-strict or circumstantial moral belief. In many western countries, millions of consumers rely on a Jewish Kosher certification mark to indicate that natural flavorings used in a food product are pure and free of animal products.
IS THERE GLUTEN IN NATURAL FLAVORS?
In addition to gluten containing grains, there are also many ingredients to question. These ingredients MAY contain of wheat, rye, or barley. If you have any questions about an ingredient, then contact the manufacturing company to learn about where these products are derived. (Does this product contain: wheat, rye, barley?)
Gluten containing grains are rarely used in flavorings. Flavorings are mostly derived from corn; exceptions include barley malt flavoring, or flavorings in meat products. However, natural flavor may be made from a variety of plant materials and should be confirmed with the manufacturer.
Outback Steakhouse Potential Contamination Issue
According to the Newsletterette by Connie Sarros* (Author of Gluten-free Cooking for Dummies)
*To see her website Click Here
Last month, I posted that Outback Steakhouse places a piece of wheat bread in their brown sugar to keep it fresh. I called four different Outbacks in my area and all four agreed that they do place a piece of bread in the bag of brown sugar. Since that time, I have learned that each Outback Steakhouse determines whether or not to add the bread; this decision is based on how quickly they use up the brown sugar and whether or not the bread is needed. It is possible that the Outback near you may not use the bread. It is best to ask the manager once you arrive at the restaurant or call ahead.
*To see her website Click Here
Tuesday, August 26, 2008
FDA to consider rules for food allergy warnings
In addition to Celiac's dealing with the limatations of trying to keep wheat, barely, rye and oats out of their diets, many also deal with additional food allergies. I hope you find this article referenced from CNN helpful.
FDA to consider rules for food allergy warnings
WASHINGTON (AP) -- It's one of the biggest frustrations of life with food allergies: That hodgepodge of warnings that a food might accidentally contain the wrong ingredient.
Food-allergy sufferer Tommie McCabe in his kitchen with some of the foods he can eat.
The warnings are voluntary -- meaning there's no way to know whether foods that don't bear them really should. And they're vague: Is "may contain traces of peanuts" more reliable than "made in the same factory as peanuts?"
Now health officials in the U.S. and Canada are debating setting standards, amid increasing concern that consumers are so confused they're starting to ignore the warnings.
"Really, the safest thing you can do is make all your food at home from scratch, period," says Margaret Sova McCabe of Sanbornton, New Hampshire, whose son Tommie, almost 8, is allergic to peanuts, dairy, wheat and five other ingredients.
But she doesn't find that practical -- and repeatedly has spotted longtime favorite "safe" foods suddenly bearing new warnings that accidental contamination is possible after all.
"Sometimes we buy the product anyway, and sometimes we don't," says McCabe, who is a law professor and questions how often the warnings signal liability protection rather than true risk.
"What does this really mean? Can I count on it, as a consumer, to really have any meaning?" she asks.
The Food and Drug Administration will ask those same questions at a public hearing on Sept. 16, a first step toward developing what it calls "a long-term strategy" to clear the confusion.
"Advisory labeling may not be protecting the health of allergic consumers," the FDA acknowledged.
Canadian authorities have gone a step further, saying accidental-allergy warnings are "misleading consumers" and advising food makers to begin clarifying them even as Health Canada researches a formal policy.
The food industry recognizes there's confusion. The Grocery Manufacturers of America has been working to set new guidelines on the warnings for more than a year, but declined comment before next month's meeting.
About 12 million Americans have food allergies. Severe ones trigger 30,000 annual emergency-room visits, and 150 to 200 deaths a year.
Starting in 2006, a U.S. law required that foods disclose in plain language when they intentionally contain highly allergenic ingredients such as peanuts or dairy.
Left out of the law are accidental-allergy warnings -- for foods that might become contaminated because they were made in the same factory, or on the same machines, as allergen-containing products. The FDA has said that a quarter of inspected food factories have the potential for such a mix-up.
More and more foods bear precautionary labels, but there's a disconnect. The Food Allergy & Anaphylaxis Network, an influential consumer group, counts at least 30 different ways that the warnings are worded -- and consumers too often falsely assume that one food is riskier than another because its label sounds scarier.
Three-quarters of parents of food-allergic children surveyed by the group in 2006 said they would never buy a food with an accidental-allergy warning, down from 85 percent in 2003, when such labels were novel.
The FDA's own surveys found the allergic pay more attention to warnings that a food "may contain" an allergen than those "made in the same factory" labels.
Yet when University of Nebraska researchers tested nearly 200 products with various accidental-peanut warnings, they found that peanuts were more likely to have sneaked into products labeled "made in the same facility."
And Health Canada researchers recently discovered that some chocolate labeled as possibly containing "traces" of peanuts or tree nuts in fact contained up to six times the amount that the government considers a trace level.
Contributing to consumer mistrust are puzzling warnings, like canned or frozen vegetables with nut precautions. Just last week, allergy network founder Anne Munoz-Furlong was stunned to receive a basket of fresh fruit with a warning that it might contain nuts or milk.
"Right now everybody's making up their own rules," Munoz-Furlong says -- and she's pushing FDA for clear standards to help consumers understand which foods to avoid.
In Canada, the government's review is just beginning, but meanwhile it recommends foods bear one of two labels: "May contain X allergen" or "Not suitable for consumption by persons with an allergy to X."
Back in New Hampshire, the McCabes show how tricky label reading is. Tommie has loved a particular nondairy soy yogurt since infancy. When it began bearing an accidental-allergy precaution, his mother toured the factory and was relieved by how the equipment was cleaned. But last week, she noticed the label had changed again, to say the yogurt might also contain live cultures based on milk.
It "maybe illustrates how difficult it can be when you have food allergies to stay on top of that information," McCabe said.
FDA to consider rules for food allergy warnings
WASHINGTON (AP) -- It's one of the biggest frustrations of life with food allergies: That hodgepodge of warnings that a food might accidentally contain the wrong ingredient.
Food-allergy sufferer Tommie McCabe in his kitchen with some of the foods he can eat.
The warnings are voluntary -- meaning there's no way to know whether foods that don't bear them really should. And they're vague: Is "may contain traces of peanuts" more reliable than "made in the same factory as peanuts?"
Now health officials in the U.S. and Canada are debating setting standards, amid increasing concern that consumers are so confused they're starting to ignore the warnings.
"Really, the safest thing you can do is make all your food at home from scratch, period," says Margaret Sova McCabe of Sanbornton, New Hampshire, whose son Tommie, almost 8, is allergic to peanuts, dairy, wheat and five other ingredients.
But she doesn't find that practical -- and repeatedly has spotted longtime favorite "safe" foods suddenly bearing new warnings that accidental contamination is possible after all.
"Sometimes we buy the product anyway, and sometimes we don't," says McCabe, who is a law professor and questions how often the warnings signal liability protection rather than true risk.
"What does this really mean? Can I count on it, as a consumer, to really have any meaning?" she asks.
The Food and Drug Administration will ask those same questions at a public hearing on Sept. 16, a first step toward developing what it calls "a long-term strategy" to clear the confusion.
"Advisory labeling may not be protecting the health of allergic consumers," the FDA acknowledged.
Canadian authorities have gone a step further, saying accidental-allergy warnings are "misleading consumers" and advising food makers to begin clarifying them even as Health Canada researches a formal policy.
The food industry recognizes there's confusion. The Grocery Manufacturers of America has been working to set new guidelines on the warnings for more than a year, but declined comment before next month's meeting.
About 12 million Americans have food allergies. Severe ones trigger 30,000 annual emergency-room visits, and 150 to 200 deaths a year.
Starting in 2006, a U.S. law required that foods disclose in plain language when they intentionally contain highly allergenic ingredients such as peanuts or dairy.
Left out of the law are accidental-allergy warnings -- for foods that might become contaminated because they were made in the same factory, or on the same machines, as allergen-containing products. The FDA has said that a quarter of inspected food factories have the potential for such a mix-up.
More and more foods bear precautionary labels, but there's a disconnect. The Food Allergy & Anaphylaxis Network, an influential consumer group, counts at least 30 different ways that the warnings are worded -- and consumers too often falsely assume that one food is riskier than another because its label sounds scarier.
Three-quarters of parents of food-allergic children surveyed by the group in 2006 said they would never buy a food with an accidental-allergy warning, down from 85 percent in 2003, when such labels were novel.
The FDA's own surveys found the allergic pay more attention to warnings that a food "may contain" an allergen than those "made in the same factory" labels.
Yet when University of Nebraska researchers tested nearly 200 products with various accidental-peanut warnings, they found that peanuts were more likely to have sneaked into products labeled "made in the same facility."
And Health Canada researchers recently discovered that some chocolate labeled as possibly containing "traces" of peanuts or tree nuts in fact contained up to six times the amount that the government considers a trace level.
Contributing to consumer mistrust are puzzling warnings, like canned or frozen vegetables with nut precautions. Just last week, allergy network founder Anne Munoz-Furlong was stunned to receive a basket of fresh fruit with a warning that it might contain nuts or milk.
"Right now everybody's making up their own rules," Munoz-Furlong says -- and she's pushing FDA for clear standards to help consumers understand which foods to avoid.
In Canada, the government's review is just beginning, but meanwhile it recommends foods bear one of two labels: "May contain X allergen" or "Not suitable for consumption by persons with an allergy to X."
Back in New Hampshire, the McCabes show how tricky label reading is. Tommie has loved a particular nondairy soy yogurt since infancy. When it began bearing an accidental-allergy precaution, his mother toured the factory and was relieved by how the equipment was cleaned. But last week, she noticed the label had changed again, to say the yogurt might also contain live cultures based on milk.
It "maybe illustrates how difficult it can be when you have food allergies to stay on top of that information," McCabe said.
Friday, August 22, 2008
Basics on Citric Acid
Since we get this asked of us a lot I thought I'd put a little note in her about citric acid. This is a quote from the Clan Thompson Celiac Newsletter:
Hi, I have read mixed things about citric acid. Is it ALWAYS gluten free? Thanks so much!!! Jill
Hi Jill, According to the Federal Code of Regulations, citric acid may be produced by recovery from sources like lemon or pineapple juice; by mycological fermentation or by a solvent extraction process. It is gluten free. I think the confusion stems from the fact that, in other countries, wheat might be used to make citric acid and if you eat imported foods, you might get exposed to it. However, I called the FDA and they told me that if an ingredient is gluten free in the US it will also be gluten free in imported products since FDA regulations govern imported products. So, you don't need to worry about citric acid at all in the US...whether you're eating something imported or made domestically. Lani
Save the date!
The GIG Thanksgiving Potluck will be held on Saturday November 22nd. More details to come shortly!
Monday, August 11, 2008
PANCAKE BREAKFAST! - AUG. 16TH Vancouver WA
Date: Aug. 16th
Location: Lingonberries Market parking lot
Event: GF pancakes, sausage, OJ and coffee (Coffee by Longbottom)
Cost: $5 per adult, children $3
Time: 8 AM to 11 AM
All proceeds go to benefit GIG
Location: Lingonberries Market parking lot
Event: GF pancakes, sausage, OJ and coffee (Coffee by Longbottom)
Cost: $5 per adult, children $3
Time: 8 AM to 11 AM
All proceeds go to benefit GIG
Wednesday, August 6, 2008
Study reveals piece in the celiac puzzle
Study reveals piece in the celiac puzzle
Autoimmune disease trigger possibly found
By Euna Lhee - Sun reporter
July 31, 2008
Maryland researchers have identified a key receptor in the intestine that can trigger celiac disease, and they hope their findings can be applied to other autoimmune disorders, such as Type 1 diabetes and multiple sclerosis.
Celiac disease is a digestive disorder that damages the small intestine and interferes with the absorption of nutrients from food. People with the condition cannot process a protein called gluten - most commonly found in grains such as wheat, rye and barley, but also found in medicines and vitamins.
Common in the general population, celiac disease affects an estimated 2 million Americans, or one out of 133 people, according to the National Institute of Diabetes and Digestive and Kidney Diseases.
In this month's issue of Gastroenterology, University of Maryland scientists wrote that gliadin, the toxic component of gluten for celiac patients, binds to an intestinal receptor called CXCR3. The receptor then releases the protein zonulin, which makes the intestine more permeable.
"We know a lot about celiac disease, but we never understood the question of how the protein gains access in the intestine," said Dr. Alessio Fasano, a gastroenterologist who directs the Center for Celiac Research at the University of Maryland and lead author of the study.
"Further study is needed, but this could allow us to intervene so that less zonulin is released, which may prevent the immune response altogether."
In healthy people, the intestine is permeable only for short periods. But in celiac patients, the effect is longer-term, which may cause a variety of health complications. Eventually, the immune system responds by destroying villi - tiny, fingerlike protrusions lining the small intestine that normally allow the organ to absorb nutrients into the bloodstream.
Because the body's own immune system causes the damage, celiac disease is classified as an autoimmune disorder. Others include diabetes and multiple sclerosis, in which the body attacks the pancreas or the nervous system, respectively.
To treat celiac disease, all that most patients normally have to do is eliminate gluten from their diet. If they don't, however, they can become malnourished, regardless of the quantity of food they eat. They can also suffer from osteoporosis, nerve damage, seizures, chronic diarrhea and anemia. Children may appear thinner than their peers and experience delayed growth.
When his son Matt complained of abdominal pain five years ago, Steve Davis, a WBAL radio sports show host, took the boy to a gastroenterologist, who diagnosed Matt with celiac disease.
Davis immediately put his son on a gluten-free diet, and Matt's stomachaches quickly disappeared. Now 9, Matt eats more dairy products, fruits and vegetables than most of his peers, but he says his favorite food is steak.
"It's kind of embarrassing because my other friends eat regular food, and I need to eat special food," said Matt, who is entering the fourth grade. "The hardest part is going to the grocery store and seeing all this food that looks delicious, that I can't eat."
Matt still enjoys gluten-free chocolate-chip cookies, bagels and muffins, which his father orders by mail from Canada. That can get expensive, Davis says.
"It's a challenge because you need to be cognizant of what your child is eating," said Davis, 42, host of the evening talk show Sportsline with Steve Davis. "If you make a mistake, the ramification down the line is severe."
Davis works actively to promote awareness of celiac disease and raises funds for research. He hopes for a drug that will help celiac patients digest gluten, similar to the Lactaid pill taken by lactose-intolerant people who want to eat dairy products.
Maryland's Fasano is a co-founder of Alba Therapeutics Corp., which is conducting Phase 2 clinical trials of a celiac disease drug called larazotide acetate. It works through another mechanism in the same signaling pathway as CXCR3. The Baltimore biotech company, which provided lab support for the study, estimates the potential worldwide market for a celiac drug at $1 billion a year.
Fasano's next step is to see if the receptor CXCR3 releases abnormal amounts of zonulin in patients with other autoimmune disorders, such as Type 1 diabetes and multiple sclerosis. The intestines may be a port of entry through which the instigators of these diseases may gain access to the body, he said.
Dr. Peter Green, spokesman for the American Gastroenterological Association and director of the Celiac Disease Center at Columbia University, called Fasano's latest study extensive and well-designed. But he said it is still unclear how this research fits into scientists' understanding of all the mechanisms of damage in celiac disease, because it involves various pathways."They've shown this mechanism very well, but we're still figuring out the whole picture," Green said. "And working out the mechanisms will provide a greater potential for drug development."
Source: euna.lhee@baltsun.com at The Baltimore Sun Copyright © 2008
Autoimmune disease trigger possibly found
By Euna Lhee - Sun reporter
July 31, 2008
Maryland researchers have identified a key receptor in the intestine that can trigger celiac disease, and they hope their findings can be applied to other autoimmune disorders, such as Type 1 diabetes and multiple sclerosis.
Celiac disease is a digestive disorder that damages the small intestine and interferes with the absorption of nutrients from food. People with the condition cannot process a protein called gluten - most commonly found in grains such as wheat, rye and barley, but also found in medicines and vitamins.
Common in the general population, celiac disease affects an estimated 2 million Americans, or one out of 133 people, according to the National Institute of Diabetes and Digestive and Kidney Diseases.
In this month's issue of Gastroenterology, University of Maryland scientists wrote that gliadin, the toxic component of gluten for celiac patients, binds to an intestinal receptor called CXCR3. The receptor then releases the protein zonulin, which makes the intestine more permeable.
"We know a lot about celiac disease, but we never understood the question of how the protein gains access in the intestine," said Dr. Alessio Fasano, a gastroenterologist who directs the Center for Celiac Research at the University of Maryland and lead author of the study.
"Further study is needed, but this could allow us to intervene so that less zonulin is released, which may prevent the immune response altogether."
In healthy people, the intestine is permeable only for short periods. But in celiac patients, the effect is longer-term, which may cause a variety of health complications. Eventually, the immune system responds by destroying villi - tiny, fingerlike protrusions lining the small intestine that normally allow the organ to absorb nutrients into the bloodstream.
Because the body's own immune system causes the damage, celiac disease is classified as an autoimmune disorder. Others include diabetes and multiple sclerosis, in which the body attacks the pancreas or the nervous system, respectively.
To treat celiac disease, all that most patients normally have to do is eliminate gluten from their diet. If they don't, however, they can become malnourished, regardless of the quantity of food they eat. They can also suffer from osteoporosis, nerve damage, seizures, chronic diarrhea and anemia. Children may appear thinner than their peers and experience delayed growth.
When his son Matt complained of abdominal pain five years ago, Steve Davis, a WBAL radio sports show host, took the boy to a gastroenterologist, who diagnosed Matt with celiac disease.
Davis immediately put his son on a gluten-free diet, and Matt's stomachaches quickly disappeared. Now 9, Matt eats more dairy products, fruits and vegetables than most of his peers, but he says his favorite food is steak.
"It's kind of embarrassing because my other friends eat regular food, and I need to eat special food," said Matt, who is entering the fourth grade. "The hardest part is going to the grocery store and seeing all this food that looks delicious, that I can't eat."
Matt still enjoys gluten-free chocolate-chip cookies, bagels and muffins, which his father orders by mail from Canada. That can get expensive, Davis says.
"It's a challenge because you need to be cognizant of what your child is eating," said Davis, 42, host of the evening talk show Sportsline with Steve Davis. "If you make a mistake, the ramification down the line is severe."
Davis works actively to promote awareness of celiac disease and raises funds for research. He hopes for a drug that will help celiac patients digest gluten, similar to the Lactaid pill taken by lactose-intolerant people who want to eat dairy products.
Maryland's Fasano is a co-founder of Alba Therapeutics Corp., which is conducting Phase 2 clinical trials of a celiac disease drug called larazotide acetate. It works through another mechanism in the same signaling pathway as CXCR3. The Baltimore biotech company, which provided lab support for the study, estimates the potential worldwide market for a celiac drug at $1 billion a year.
Fasano's next step is to see if the receptor CXCR3 releases abnormal amounts of zonulin in patients with other autoimmune disorders, such as Type 1 diabetes and multiple sclerosis. The intestines may be a port of entry through which the instigators of these diseases may gain access to the body, he said.
Dr. Peter Green, spokesman for the American Gastroenterological Association and director of the Celiac Disease Center at Columbia University, called Fasano's latest study extensive and well-designed. But he said it is still unclear how this research fits into scientists' understanding of all the mechanisms of damage in celiac disease, because it involves various pathways."They've shown this mechanism very well, but we're still figuring out the whole picture," Green said. "And working out the mechanisms will provide a greater potential for drug development."
Source: euna.lhee@baltsun.com at The Baltimore Sun Copyright © 2008
Monday, August 4, 2008
Celiac Social - FALL 08
It's tentatively planned for Oct. 18th so keep the date open!
Location is still TBD, Mary's working on a confirmation from the restaurant. More info to come as we firm things up.
Cheers!
Location is still TBD, Mary's working on a confirmation from the restaurant. More info to come as we firm things up.
Cheers!
Saturday, August 2, 2008
Is it possible?! Even MORE gluten free pizza!
I just heard about this but haven't spoken to anyone who's tried it out so I can't vouch for how cross contamination free this place is. Anyone have a review of their experience?
Mi Famiglia Wood Oven Pizzeria
CONSISTENTLY POPULAR SINCE OPENING IN AUGUST OF 2007, OUR FAMILY OWNED AND OPPERATED RESTAURANT PROVIDES THE HIGHEST QUALITY PIZZA, PANINIS, SALADS, AND DINNER ENTREES USING ORGANIC MEATS & PRODUCE WITH AN EXTENSIVE AND AFFORDABLE WINE AND BEER SELECTION. THE DINING AMBIANCE IS PLEASANTLY CASUAL WITH SEATING AVAILABLE IN AN INVITING AND COMFORTABLE INTERIOR SETTING.
IN AN ATEMPT TO BETTER SERVE OUR CLIENTELLE, WE ARE NOW OFFERING GLUTEN-FREE PIZZA DOUGH IN ADDITION TO OUR REGULAR DOUGH.
MI FAMIGLIA WOOD OVEN PIZZERIA (503)594-0601
OREGON CITY, OREGON
Mi Famiglia Wood Oven Pizzeria
CONSISTENTLY POPULAR SINCE OPENING IN AUGUST OF 2007, OUR FAMILY OWNED AND OPPERATED RESTAURANT PROVIDES THE HIGHEST QUALITY PIZZA, PANINIS, SALADS, AND DINNER ENTREES USING ORGANIC MEATS & PRODUCE WITH AN EXTENSIVE AND AFFORDABLE WINE AND BEER SELECTION. THE DINING AMBIANCE IS PLEASANTLY CASUAL WITH SEATING AVAILABLE IN AN INVITING AND COMFORTABLE INTERIOR SETTING.
IN AN ATEMPT TO BETTER SERVE OUR CLIENTELLE, WE ARE NOW OFFERING GLUTEN-FREE PIZZA DOUGH IN ADDITION TO OUR REGULAR DOUGH.
MI FAMIGLIA WOOD OVEN PIZZERIA (503)594-0601
OREGON CITY, OREGON
Oregon Athlete w/ Celiac Competes Aug. 15th
This is the story of Amy Yoder Begley a track and field athlete training with the renowned Alberto Salazar in Oregon to prepare for her Olympic debut. One of the many obstacles she's faced and overcome is Celiac disease. We can all cheer her on when she competes on Aug. 15th in Beijing.
Amy Yoder Begley competes in the women's 10,000-meter final during the Olympic Trials in Eugene.
Amy Yoder Begley competes in the women's 10,000-meter final during the Olympic Trials in Eugene.
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