NBC news story on the gluten free diet and lifestyle

Short notice: event at Corbett Coffee Plant

GF Recipe Forum at Corbett Coffee Plant

CCP will host the gluten-free recipe forum from noon to one pm on Tuesday, August 31. These forums are a chance to share your favorite recipes and find out about others favorites.

The events will be held the last Tuesday of each month for the rest of this year.

The Corbet Coffee Plant is located at 5915 SW Corbett, Portland, OR 97239.

Pancake Breakfast at Lingonberries Market in Vancouver, WA.

This Pancake breakfast will demo Gluten Free Mama’s, Sylvan Border Farm and Pamela’s. Dairy free options will be available. If enough requests are submitted for egg-free, they will also make options for this.

DATE: August 21st
TIMES: 9:00AM to 11:00AM

For more information contact: christina@lingonberriesmarket.com or phone: 360.260.4411

Chelsea Clinton's Gluten-Free Wedding

Chelsea Clinton is set to wed Marc Mezvinsky today in what can only be described as the most high-profile gluten-free wedding ever! Until now, all-alternative banquet menus have been rare, but with Ms. Clinton blazing the trail for others, the gluten-free trend is sure to continue.

Many people may not realize that Chelsea Clinton has been a vegan since she was a teenager, meaning she doesn't eat meat, dairy, eggs, or any animal products. Chelsea is also said to have a gluten allergy, meaning she cannot eat wheat, rye or barley either; which is why her wedding cake will be gluten-free and vegan, along with most of the other food that she will be serving to her guests on Saturday.

A Gluten-free diet can be very restrictive, and vegan diets can be limiting too. Which is why gluten-free vegan's must be extremely careful with what they put in their body. While Chelsea probably chose her wedding menu due to her own personal health needs, it is likely to also have a trickle down effect on the general public. Grace Clerihew, of Table Tales, a New York Catering Firm responded to Chelsea's wedding menu saying, “This will empower people to make these requests. Prior to this, they might have thought it was not mainstream enough to even talk about, but now that they see it being done by such a public persona it becomes acceptable.”

While gluten-free and vegan diets are often met with a great deal of scrutiny from mainstream consumers, chefs and caterers that understand specific dietary restrictions make delicious dishes that often have even the most extreme critics of the diet going back for seconds. Says Paula LeDuc of Paula LeDuc Fine Catering in San Francisco, “We've gotten very savvy about creating wonderful things with alternative ingredients.” According to LeDuc, she always makes extra vegan dishes because many times guests will want to trade in their meat plate when they see the scrumptious vegan options that others are enjoying. In fact, LeDuc says that gluten-free requests have increased from about one per month last year, to one per week this year. LeDuc goes on to say, “Three or four years ago, gluten-free wasn't even part of the conversation.”

Original article written: 07/31/2010
Source: Celiac.com

Snailpeople! Play kids music at New Cascadia Traditional GF Bakery

Snailpeople! is an electric, eclectic, and exuberant kids' music duo featuring Mindy Dillard and Eric McEuen. Between us, we play many instruments. In the course of a Snailpeople! adventure the audience may hear us play guitar, mandolin, banjo, and percussion (sometimes a washboard and tap shoes too!). We came together in early 2010 to create Snailpeople! Between us we have 7 years experience performing for kids in both music and theatre contexts. We have given classics like 'On Top of Spaghetti' and 'I Know an Old Lady' our own Snailpeople! twist. We believe in inclusive and participatory musical experiences with kids. We encourage singing and moving along with our show for maximum fun!
________________________________________________________
There will be mini cupcakes at a special price and other gluten free goodies the whole family will love!


DATE: Wednesday, August 18th
TIMES: 2:00-3:00pm
We will have a special musical performance by Snailpeople! Kids' Music Duo for our youngest gluten free friends and those who love them.


Music & GF Treats & Fun!
Mark your calendars and come have some fun with us.

New Cascadia Traditional TM
"The Gluten Free Artisans" TM
1700 SE 6th Avenue
Portland, OR 97214

503.546.4901
www.newcascadiatraditional.com
info@newcascadiatraditional.com

2010 Northwest Gluten Free Conference

Join us in Corvallis, Oregon as we meet for the 2010 Northwest Gluten Free Conference being held November 5-6, 2010.

Currently it is estimated that 1 out of 100 Americans has celiac disease. Of these, only 3% have been diagnosed. With over 300 associated signs and symptoms and without a clear, accurate diagnosis, celiac disease and gluten intolerance often go undiagnosed. Raising awareness of celiac disease is imperative in order to ensure optimum health for the approximately 3 million people estimated to be suffering from the disorder.

The 2010 Northwest Gluten Free Conference will offer an educational environment where health care professionals, patients, manufacturers, private business owners, chefs, food suppliers and families can collaborate to learn more about Celiac Disease and Gluten Intolerance directly from the experts.

CLICK HERE for more information.

Medical Study Looking for Candidates

Allergy Research Associates is looking for 30 subjects with a history compatible with gluten enteropathy who have undergone official medical evaluation within the past 2 years. They need either results from a small bowel biopsy or blood work indicating the presence of Tissue Transglutaminase IgG or IgA.

Carol Pehl and Carol Sandich of Allergy Associates Research are coming to attend the next GIG meeting on Saturday August 14th with consent forms to take home and read over and will be there for any questions about participating in this research. The research paperwork is finally done and they will start this month.

The purpose of this research is to develop the Flash Sensor, a low cost and immediate result test for celiac disease that physicians can use in their office.

People will need to be between the ages of 18-65 and not be pregnant. One tube of blood is only required and each person will be paid $30 for their participation. The blood will not be drawn at the meeting.

Come to the meeting Saturday or contact:

Carol Sadich or Carol Pehl, RN
Allergy Associates Research
545 NE 47th Ave #310
Portland OR 97213
(p) 503-238-6233
(f)503-231-7668

Support Group Meeting - AUG. 14th

Don't forget! Tomorrow is the support group meeting for August. Hope to see you all there.

SPEAKER: Abby Fammartino of Abby’s Table
TOPIC: Abby began her cooking career at the Natural Gourmet Institute in New York, and now runs a commercial kitchen in Portland in which she hosts weekly gluten-free and dairy-free dinners. She creates her superb line of handmade, fresh sauces, all free of gluten, dairy, soy and refined sugars. She will speak on healthy gluten free eating and her mission about the excitement, wonder and power of real foods from around the world. She will offer samples of her great Abby’s Table sauces.

Meeting times are from 10:00am-12:00pm

Legacy Emanuel Hospital
2801 N Gantenbein Ave.
Portland, OR. 07227-1623
(503)413-2200
Room: E-1075/1077

Local research study needs participants

Allergy Research Associates is looking for 30 subjects with a history compatible with gluten enteropathy who have undergone official medical evaluation within the past 2 years. They need either results from a small bowel biopsy or blood work indicating the presence of Tissue Transglutaminase IgG or IgA.

Carol Pehl and Carol Sandich of Allergy Associates Research are coming to attend the next GIG meeting on Saturday August 14th with consent forms to take home and read over and will be available for any questions about participating in this research. The research paperwork is finally done and they will start this month.

The purpose of this research is to develop the Flash Sensor, a low cost and immediate result test for celiac disease that physicians can use in their office.

People will need to be between the ages of 18-65 and not be pregnant. One tube of blood is only required and each person will be paid $30 for their participation. The blood will not be drawn at the meeting.

Come to the meeting Saturday or contact:

Carol Sadich or Carol Pehl, RN

Allergy Associates Research

545 NE 47th Ave #310

Portland OR 97213

(p) 503-238-6233

(f)503-231-7668

Gluten-Free Summer Camp - One Session Left

Midway Farms is has a gluten free summer camp available for grade school aged children. We always serve a gluten free menu as the Kapple family who owns Midway Farms suffers from Celiac disease. Midway Farms is located in Albany OR. If anyone is interested in our day camp they can find more information at:
http://midwayfarmsoregon.com/GlutenFree/
www.midwayfarmsoregon.com/camp

The Midway Farms "Farm Experience Day Camp" provides your child with the opportunity to develop character, learn valuable life skills, make new friends, and discover new interests, all while experiencing real life on a biodiverse local family farm.

www.midwayfarmsoregon.com
info@midwayfarmsoregon.com


Dates Available: (June 28 - July 2), (July 12 - 16) and (August 23 -27).

Camps Daily Routine

We begin with a structured morning routine from 10:00 to 10:30 am. We will feed and water the cow, pony, chickens, ducks, turkeys, and geese, then collect the eggs. At 10:30 we provide a snack. The snack will be gluten free and fit the day's events. Afternoons begin with lunch at 12:00 noon. After lunch we have a less structured time for reflection and review of the day's lessons through art projects and free time. Campers are provided with log books to write or draw pictures about what they are learning and experiencing.

Seattle Mariners Gluten Free Night!

Gluten Free Night
Angels vs. Mariners
Tuesday, August 31, 2010 - 7:10 p.m.
Gates Open: 5:10 pm / First Pitch: 7:10 p.m.

Round up your friends and family members and join the Seattle Mariners for Gluten Free Night on Tuesday, August 31! Special discounted group seating has been reserved and is available for you to purchase online. The concession stand near Section 347 will exclusively feature the Gluten Free menu, including hot dogs and buns. Gluten Free beer will be available at that stand along with other stands near the special section. Gluten Free fish & chips are always available on the Terrace Club by Section 249 (open to all).

DEADLINE TO PURCHASE: Monday, August 30 at NOON.
Game Date: Tuesday, August 31, 2010 - 7:10 p.m.
Pricing: $11 View Reserved (normally $20)

For more information see the Seattle Mariners Website

Chef to Plate Fundraiser!

Know we know that this year's chef to plate campaign was a huge success? You can see the evaluation on our website at www.gluten.net/events.php This campaign was run at no cost to the participating restaurants and campaign leaders. GIG absorbed the cost of the materials and postage. This cost can run as high as $10,000.

Please consider donating to, or raising funds for GIG to cover the cost of next year's campaign. We are expecting even more restaurants to participate next year.

Start thinking about volunteering for next year. We can use all the Campaign Leaders we can get. Let's get even more single-location or small chains next year!

For more information on ways you can help, please contact Rebecca Powell at rebecca.powell@gluten.net

Thank you.

Take a Survey!

One of GIG's certified GFCO companies, Jones Dairy Farm, would like you to ask your members to take a moment to fill out a short survey about Canadian Bacon. We know that your time is important. However, we need to get information from you, the consumer, in order to better serve your needs.

Take the survey HERE

As a bonus for taking the survey, to thank you for your time, Jones Dairy Farm will send coupons worth $5 in savings on Jones Dairy Farms products to anyone taking the survey. Please take a moment to help them gain a better understanding of you.

Thank you,

Rebecca Powell
GIG Program/Office Assistant
Gluten Intolerance Group

Recall of "Pure Base Garlic Spread - Concentrate" and 7 ounce bottles of "Pure Base Garlic Spread - Ready to Spread" Due to Undeclared Wheat

Pure Base Distrbution Issues Allergy Alert on Undeclared Milk and Wheat in "Pure Base Garlic Spread - Concentrate" and "Pure Base Garlic Spread - Ready to Spread"

Contact:
Alan Portney
909-230-6890

FOR IMMEDIATE RELEASE - June 25, 2010 - Pure Base Distribution, LLC of Ontario, CA is recalling its 4 ounce bottles of “Pure Base Garlic Spread - Concentrate” and 7 ounce bottles of “Pure Base Garlic Spread - Ready to Spread” items because they may contain undeclared milk and wheat. People who have allergies to milk and/or wheat run the risk of serious or life-threatening allergic reaction if they consume these products. If you or a member of your household is allergic to milk or wheat products, do not consume these products, but return them to your retailer for a full refund.

"Pure Base Garlic Spread - Concentrate" and "Pure Base Garlic Spread – Ready to Spread" were distributed nationwide in online and traditional retail stores.

The "Pure Base Garlic Spread - Concentrate" product comes in 4 ounce clear plastic bottles and "Pure Base Garlic Spread - Ready to Spread" comes in 7 ounce clear plastic bottles. Both items have lot numbers and Best By Date stamped at the top of their red cap. Affected Lot Numbers with their Best By Dates are as follows:

Pure Base Garlic Spread Concentrate:

92221, Best By 8/10/2010
92391, Best By 8/27/2010
92661, Best By 9/23/2010
92921, Best By 10/19/2010
93291, Best By 11/25/2010
100341, Best By 2/3/2011
100971, Best By 4/7/2011
101181, Best By 4/28/2011

Pure Base Garlic Spread Ready to Spread:
92641, Best By 9/21/2010
93021, Best By 10/29/2010
93291, Best By 11/25/2010
100391, Best By 2/8/2011
101181, Best By 4/28/2011

No illnesses have been reported to date in connection with this problem. Anyone concerned about an allergic reaction should contact a physician.

The recall was initiated after it was discovered that the milk- and wheat-containing products were distributed in packaging that did not reveal the presence of milk and wheat on the label. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company's production and packaging processes.

Distribution of the products has been suspended until the FDA and the company are certain that the products are properly labeled.

Consumers who have purchased 4 ounce bottles of "Pure Base Garlic Spread - Concentrate" and 7 ounce bottles of "Pure Base Garlic Spread - Ready to Spread" items are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-888-980-7474, ext 105, Monday through Friday 9 AM – 4 PM Pacific Standard Time.

DeBoles Recalls One Lot of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta Due to the Presence of Undeclared WHEAT

DeBoles® Nutritional Foods, Inc. Voluntarily Recalls One Lot Code of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta Due to the Presence of an Undeclared Allergen, Lot Code 30JUN11D1


Company Contact:
Mike Miller,
303-581-1361

FOR IMMEDIATE RELEASE - July 21, 2010 - DeBoles Nutritional Foods, Inc. announced that it is recalling one lot code of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta because it may contain undeclared whole wheat alphabet pasta. People who are allergic to wheat run the risk of an allergic reaction, which may be serious or life-threatening if they consume the recalled product.

The recalled lot was distributed to stores nationwide and through internet orders.

The product comes in a cardboard box, 8.5 ounce, with a clear plastic window. The expiration lot code is on the top of the box and the UPC Code 087336638305 appears on the bottom of the box. No other lot codes are affected. This recall only affects:

Deboles kids only! gluten free tubettini corn pasta

Lot code: 30JUN11D1

No illnesses have been reported in connection with this product. It appears that certain product boxes in lot code 30JUN11D1 may contain whole wheat alphabet pasta mixed with the gluten-free tubettini corn pasta in packaging that did not declare wheat as an allergen and, as a result, the product is being recalled. The alphabet pasta is clearly visible and is a darker color and characteristic alphabet shape compared to the yellow corn small-tube pasta.

Consumers who have purchased 8.5 ounce packages of DeBoles® Kids Only Gluten Free Tubettini Corn Pasta with Lot Number 30JUN11D1 are urged to return such packages to their place of purchase for a full refund. Consumers with questions may contact the company at 1-800-434-4246 during extended hours from Monday to Friday 9 am to 9 pm EDT, and on Saturday and Sunday from 10 am to 6 pm.

Bay Valley Foods Issues Allergy Alert on Undeclared Egg and Wheat in Cans of Mislabeled Chef's Cupboard Chicken with Rice Soup

Bay Valley Foods Issues Allergy Alert on Undeclared Egg and Wheat in Cans of Mislabeled Chef's Cupboard Chicken with Rice Soup
Fri, 30 Jul 2010 15:24:00 -0500

Bay Valley Foods is voluntarily recalling 10.5 oz cans of Chef's Cupboard Chicken with Rice Soup because some cans are mislabeled and may contain Vegetarian Vegetable Soup. The mislabeled product contains undeclared egg and wheat.

2011 Gluten Intolerance Group Annual Education Conference

2011 Gluten Intolerance Group Annual Education Conference

Where: Orlando, FL
Venue: Gaylord Palms Hotel & Convention Center
Date: June 30, 2011 through July 2, 2011

Details will be posted as they are available
Plan your vacation around this great Conference
Watch the website for more details: www.gluten.net

New Cascadia is looking for a baker

We are looking for a great bread baker to join us here at NCT. Even though we are a dedicated gluten free bakery, previous experience working with gluten free baked goods is not necessary. However, at least one year professional baking experience is required. The work is physically demanding but satisfying. The successful candidate must be willing to work collectively, must be reliable, and must be adaptive to changing situations. We also appreciate those who are innovative and creative, whether this means helping to create new recipes or helping to make a more efficient bakery.

The details: Approximately 25 hours per week. Responsibilities will involve all aspects of bread production: mixing, shaping and bake off. Depending on which shift you are assigned, hours may be from 6pm to 2am (with some variation depending on day to day volume).

The ability to follow established recipes and techniques as well as the ability to take initiative is a must.

Must be able to lift 60 pounds, do repetitive motion work and be on your feet.

Please e-mail a brief message explaining why you are interested in this job and also include your resume to: chris@newcascadiatraditional.com.

Thanks,

Chris

New Cascadia Traditional