Friday, October 31, 2008

Gluten Free Beer - The Raleigh Times Bar - Downtown Raleigh

I stopped into The Raleigh Times Bar in Downtown Raleigh this afternoon to speak with them about filling out my Gluten Free Raleigh Survey and discovered that they carrying Gluten Free Beer. They are now carrying New Grist as a regular beer menu item! I was so surprised that I almost saddled up to the bar and imbibed until I realized I had to get back to work. Hope to hear more from them about their menu once they fill out the survey.

Check out their Web site here.

And their Beer Menu here. It is clearly marked "Gluten Free" on their menu to make things easy.

So head on down to 14 East Hargett Street, plop down $4.50 and get you one!

Useful Resources: Cecelia's Marketplace - GF Product of the Day

I found an interesting site the other day called Cecelia's Marketplace. They sell some books which deal with Grocery Shopping Guides for those of use who eat Gluten Free (They also have a GF/CF and a GF/CF/SF version). The books are revised yearly and run about $25.

In addition to those books, Cecelia's also offers a service called the Gluten Free Product of the Day. You simply sign up by typing in your email address and voila - each weekday a new product that you might/might not know as Gluten Free comes to your mailbox. For example, today's GF Product of the Day is Charms Orange Pumpkin Pops. Yesterday was Hunt’s Original Style Mushroom Spaghetti Sauce.

They also offer updates to their Grocery Shopping Guides through this Product of the Day service which let you know if something they previously printed as Gluten Free has now changed status. These email alerts are called Product Alerts and just yesterday they alerted that Bob’s Red Mill - Corn Grits were no longer Gluten Free. It's nice to have this feature if you bought and rely on the their books - pretty much as soon as something is printed it is out of date, right? A quick check at the Bob's Red Mill Web site shows that the only GF grits are the Soy ones and not the Corn ones.

Thursday, October 30, 2008

Pizza Fusion - Gluten Free Pizza - Scouting Locations in Raleigh

Some of you may have heard about a pizza chain called Pizza Fusion. They are based in Florida and offer a lot of organic menu options. They also happen to offer Gluten Free Pizza! This is not something they are currently trying out, this is a standard menu option. In fact, they offer some other things that are Gluten Free as well - how does "melt-in-your-mouth Gluten-Free brownies" and Gluten Free beer sound to you? Sounds like a dream to me.

Check out their Web site here - along with their page on Gluten Free offerings.

Here is an excerpt...
Gluten-Free Pizza
We cater to many customers with Celiac Disease with our gluten-free crust that is not only wheat-free, but also dairy-free. We use a mixture of garbanzo bean, fava bean and rice flour to make our gluten-free pizza crust, and our sauce and cheese are gluten-free as well. Our Celiac friends are always happy to know that they can order almost any topping gluten-free, excluding only barbeque sauce and sausage. Our gluten-free pizza is one of the best on the market. Its great taste is a reflection of our dedication to using quality ingredients and spending the time and energy to perfect our products.

We also serve a variety of salads and melt-in-your-mouth gluten-free brownies to accompany your gluten-free pizza, as well as offer a gluten-free beer made from Sorghum instead of barley. There are many options at Pizza Fusion that fit the special dietary needs of the Celiac community.
So what does this mean to you since they don't have any locations in the Raleigh area? Not much yet - but good news - according to their Web site on locations and a call I placed to the corporate office, Pizza Fusion is currently scouting sites in the Raleigh area (first NC location) and hope to have the store open in the next few months!

I encourage you to call their corporate office at 954-202-1919 and tell them what I did - "Hurry up!"

I will certainly keep you posted on this.

Z Pizza - Gluten Free Pizza - Raleigh & Cary

I spoke briefly today with the franchise owner of Z Pizza, a California company which has locations in Raleigh (Falls Pointe Shopping Center) & Cary (Stone Creek Village). They indicated that the company is in the early stages of offering a Gluten Free pizza crust (10" size) and they are serious about picking up this option at both locations. This still may actually be a few weeks away, but just thought I would let everyone know what I had found out. They agreed to call me back once more of the information was released from the company and franchisees could start carrying the GF pizza.

Triangle Web site of Z Pizza
Corporate Web site

Keep you posted! In the meantime, I encourage you to call Z Pizza (Raleigh - 844-0065, Cary - 465-9009) to show your support.

Thanks to a reader tip on this one!

Word of Caution: Terra Chips

I was recently asked by a reader about Terra Chips and their GF status. I checked their Web site and found information about their ingredients but nothing about Gluten Free. I called their customer service number and spoke with someone at the company.

While they indeed do have many varieties of their vegetable and potato chips that have no gluten ingredients, they do not have a dedicated facility or even dedicated production lines. This means gluten containing chips are run on the same line as gluten free versions. I also asked them if they currently tested their products for Gluten and they do not. This is not Gluten Free and not safe.

Celiac Disease Drug Therapy: Alvine Pharmaceuticals

As I wrote yesterday, this is the second part of the drug therapies that are currently under development for CD. The first therapy, Larazotide acetate, being developed by Alba Therapeutics is a pill that is being studying to reduce the "leaky gut" condition of CD. Any ingested Gluten will not be allowed to permeate in the intestines and thus the auto-immune reaction will be suppressed. That pill and the one I am writing about today are to be taken in conjunction with a Gluten Free diet and NOT meant to replace being GF.

Alvine Pharmaceuticals is based in San Carlos, California and is currently in Phase I trial of a drug called ALV003. The drug is meant to be taken with your meals (like lactose intolerant medications) to degrade the gluten to a point where the auto-immune response would be non-existant. This would be extremely helpful for those of us who get accidentially "Glutened" while eating out. Read more about their press release announced 10-29-08 below...
Alvine Pharmaceuticals Inc., of San Carlos, Calif., reported proof-of-concept in a Phase I trial of ALV003, an oral protease therapy in development to detoxify gluten, for use by patients with celiac disease. The trial results confirmed that single doses of up to 1,800 mg of ALV003 were safe and tolerable in healthy volunteers. Doses at the 300 mg level achieved up to a 96 percent reduction of gluten in a meal in the stomach at 30 minutes, and were well tolerated by patients with celiac disease. In addition, doses as low as 100 mg were shown to be biologically active in degrading gluten in the stomach. Based on these results, Alvine plans to initiate Phase 1/2a multidose trials in early 2009.
The trial for this drug began in February 2008 and is currently recruiting participants.

About ALV003
ALV003 is an orally administered combination of two proteases engineered to degrade gluten into non-immunotoxic fragments, by targeting the glutamine and proline residues that are common in gluten. ALV003 consists of a glutamine specific cysteine protease (EP-B2) and a proline specific prolyl endopeptidase (PEP).

Click here for the Alvine Pharmaceuticals Web site.
Kirk Essenmacher M.D., M.B.A.
Phone: (650) 596-2434
Vice President of Marketing, Corporate and Strategic Development
Revati Shreeniwas M.D.
Phone (650) 596-2433 (Clinical Contact)
Vice President, Clinical Research and Development

Wednesday, October 29, 2008

Celiac Disease Drug Therapy: Alba Therapeutics

I have been doing some reading on recent research announced about Drug Therapy for Celiac Disease sufferers. There are currently 2 drugs under research and clinical trials at the moment. The first is called Larazotide acetate (formerly referred to as AT1001) and is being developed and studied by Alba Therapeutics in Baltimore, Maryland. I will write about the other in a separate post.

This drug would be used in conjunction with a Gluten Free diet to reduce Celiac Disease's "leaky gut" condition. "Leaky Gut" can also be described as intestinal permeability and is not only the cause of Celiac Disease issues but is also made worse by Celiac Disease. Two Clinical Trials have been conducted on this drug with promising results.

Trial 1 began in June 2007 and is still currently ongoing although not recruiting participants.
This study will look at 3 doses of AT1001 for efficacy and safety for the treatment of Celiac Disease. The primary efficacy outcome is to evaluate the efficacy of multiple dose levels of AT-1001 in preventing intestinal permeability changes induced by a 6- week gluten challenge.

Trial 2 began in February 2008 and is currently still recruiting participants.
The purpose of this research study is to look at how effective and safe larazotide acetate (AT-1001) is when it is given to subjects who have active Celiac Disease. A "leaky gut" is often found in Celiac Disease patients, and it is thought that the leakiness contributes to the disease, possibly by letting more gluten enter the body. Larazotide acetate (AT-100l) is an experimental drug that may possibly reduce gut leakiness and is being investigated to see if it can help people with Celiac disease along with a gluten free diet.

In an October 8th, 2008 press release, Alba presented new data from the two clinical trials listed above at the 2008 American College of Gastroenterology Annual Scientific Meeting. They confirmed that their studies have shown that Larazotide Acetate Prevented Immunologic Changes Induced by Gluten in Patients with Celiac Disease. Larazotide acetate has the potential to become the first approved medicine to treat Celiac Disease and has been granted “Fast Track” designation from the U.S. Food and Drug Administration (FDA) for this indication. Both trials are in Phase II and expected to move to Phase III soon.

For more information about Alba Therapeutics and Larazotide acetate, see the following...
Click here for Alba's Web site
Phone: 410-878-9850

Pamela's Products - November Newsletter

If you have not signed up for Pamela's Products monthly newsletter, you can go to their Web site to do so. Here is a copy of the newsletter for those of you who have not signed up yet. I especially liked the section which linked to their Thanksgiving meal menu.
Welcome to the
The Pamela's Products Newsletter!
Vol. 1, Issue #5, November 2008
Happy Thanksgiving one and all!

It's that time of year when friends and family gather to create memories and share food. For those of us with special diets, this doesn't need to be a time of isolation. Our hope at Pamela's Products is that we can create an experience of abundance with delicious, healthful food overflowing that everyone can enjoy together! On the Pamela's Products website we're posting our absolutely delicious, gourmet, gluten-free Thanksgiving meal menu with easy to follow recipes. From appetizers to dessert let's celebrate together with joy, abundance and all of the wonderful offerings of the season!

How many of you find yourself stressed out from the holidays? There wasn't enough time for everyday life to begin with and now we want to put all of our holiday planning, prep and enjoyment in there too? In this issue of the Pamela's Products Newsletter we're including some fast and simple time saving and stress relieving tips. We hope you will also find the time to slow down, relax and enjoy!

It seems that cooking dinner can be the biggest hurdle after a day of planning, prep and house guests. As we have suggested previously in this newsletter, one of the best time saving tips is to prepare food when you have time and freeze it for a quick warm up later when you need it fast. Some of our favorite scrumptious and time saving recipes are the Pamela's Crunchy Pizza Crust or the Pamela's Chewy Pizza Crust. Create two or three crusts at one time, par bake and then freeze the unused portions. When you need a quick meal, simply remove from the freezer, decorate with your favorite toppings and bake. Viola, fresh hot pizza in under 10 minutes.

Create one of our Pamela's Products Recipe Contest winning recipes such as Brunch Casserole or Sausage Bites, or one of Pamela's personals favorites such as her Scones or Pamela's Bagels. These can all be made ahead of time, by simply putting these delicious recipes together the night before and storing them in the refrigerator until you are ready to bake. Or, bake them fully and then pull out of the fridge for a quick warm up anytime. The Brunch Casserole makes a delicious meal or hot snack fresh from the oven and the Sausage Bites are a perfect warm treat for newly arrived house guests. All of these recipes are incredibly Fast, Easy & Delicious to make and will fill your home with the wonderful aroma of baked savory delights.

Product of the Month!
Pamela's Wheat-Free Bread Mix! Did you know that it took Pamela over 8 years to develop this mix? Of course if you are going to set out to create gluten-free foods you would offer bread in some way, so why did it take her so long to develop this mix? Pamela wanted to be sure that it would be the most delicious, easy to use, versatile mix available, and she did it! This past summer we hosted the third annual Pamela's Greatest Gluten-free Recipe Contest. Except this year all entries had to use our Pamela's Wheat-Free Bread Mix. We were astounded by the response. The versatility of the recipes are so truly remarkable that we are still baking them to decide the winner. Would you like to try a sample of Pamela's Wheat-Free Bread Mix? We're giving away a free bag to the first 25 people to reply directly to this newsletter. You can just hit your reply key by October 29th and write "Send me the free mix!" in the subject line of your email. Don't forget to send your address (no PO boxes please) or you won't qualify. Sorry, available for USA addresses only. Due to the high volume of responses we are only able to notify the winners. If you do not hear from us by October 30th, you did not win, but we hope you will try again next month.

There's more to the holidays than dinner!
Such as breakfast with family and guests... cinnamon buns, crepes, waffles and more. With so much focus on the dinner meal, we sometimes forget that we can enjoy breakfast and brunch with our family and friends. Here are some of our picks for a great holiday breakfast... anytime!
Simply click on the recipe you want and print it out for easy instructions.
Something Special
- Cinnamon Swirls
- Buttery Coffee Cake
- Sour Cream Coffee Cake
- Brunch Casserole (2006 Recipe Contest Winning Recipe!)
- Savory Pancakes (2007 Recipe Contest Winning Recipe!)
Traditional Tastes
- Pamela's Pancakes
- Pamela's Crepes
- Waffles
- Chocolate Waffles

Final Notes:
Do you have a suggestion for us? Is there something we could do better? Is there a product you'd like to see us offer? Let us know, we want to hear from you. You can reply to this newsletter or send an email to And remember, if you can't find your favorite Pamela's Product in your local store, we suggest that you bring the packaging in to your grocer and let them know what you'd like on the shelves. Many times that's the best way for your local retailer to know what you want.

Enjoy & Celebrate Your Food,
Pamela's Products

Gluten Intolerance Group Survey

I received the following email from the folks at Gluten Intolerance Group about a survey they are conducting to provide feedback to Gluten Free manufacturers and retailers.

In partnership with, we are conducting a survey to learn more about your gluten-free shopping experiences.

Please take a few minutes and click on the link below to complete the survey.

Click here for the survey.

Your feedback is very important! GIG regularly speaks and consults with food manufacturers and retailers. GIG will use the information to work more effectively with manufacturers to make better gluten-free products, and to encourage retailers to increase their gluten-free product selection and knowledge of gluten-free products.

Thank you!

Cynthia Kupper, RD, Executive Director
Gluten Intolerance Group of North America
31214 - 124 Ave SE, Auburn WA 98092
P: 253-833-6655, ext. 104; F: 253-833-6675
I have taken the survey and encourage all of you to do the same!

Tuesday, October 28, 2008

Restaurant Review: Cooper's Barbeque - Downtown Raleigh

I recently visited a downtown Raleigh establishment which serves up some of the best Eastern NC BBQ in the area - Cooper's Barbeque. Cooper's has been "Serving Carolina Style BBQ since 1938" and I must admit this was one of my favorite places to eat before CD. I had been putting off going into Cooper's to inquire about their GF status for several reasons. If you've ever been there you will understand my first reason - I thought they would look at me like I had 3 heads as soon as I said "Gluten Free". Secondly, I was worried that something in their food would contain gluten and thus I would be banned from one of my favorites - depressing!

I finally got up the nerve to go ask Cooper's about their food and was pleasantly surprised to learn that their BBQ is indeed GF. They use a safe vinegar and none of the other ingredients on their pork BBQ or BBQ chicken contains gluten. Obviously you will need to stay away from the hush puppies and fries (not a dedicated fryer). Some of their sides are also GF - Collard Greens, Steamed Cabbage, Corn & Butter beans (I call these lima beans), Boiled Potatoes and Potato Salad.

Cooper's is located in Downtown Raleigh at 109 East Davie Street (1 block east of Fayetteville Street) and is open Monday - Saturday from 10am - 6pm. Cooper's phone number is 919-832-7614 if you want to call and ask them questions about their menu.

Monday, October 27, 2008

Useful Resources: At Home Celiac Disease Test Kit?

I recently read an interesting blog post from Beyond Rice Cakes which is put out by Venessa Maltin who is the Director of Programming and Communications for the National Foundation for Celiac Awareness. The post was about an at-home Celiac Disease testing kit which is currently under FDA review for use in the US. The product is called The Biocard Celiac Test and is made by a Canadian company called 2G Pharma and should retail for around $50. Click here to watch a video about the test which is expected to be available in the Summer of 2009.

See the full post at Beyond Rice Cakes here.

Useful Resources: Gluten Free Grocery is currently in beta release of their new online Grocery store. The concept is to offer non-perishable grocery items for delivery right to your house. They are currently offering around 22,000 items with about 1800 of them being Gluten Free. This is great news for those of us who would rather buy our Gluten Free items online than in the grocery store. The link to the Gluten Free Grocery Store is right on the front page and very easy to find (nice job Amazon).

Here are some of the categories of GF items they offer
  • Baking Supplies
  • Beverages
  • Breads
  • Breakfast Foods
  • Coffee, Tea & Cocoa
  • Condiments, Sauces & Spreads
  • Desserts & Pastries
  • Herbs, Spices & Seasonings
  • Boxed Meals & Side Dishes
  • Meats
  • Pasta & Grains
  • Snacks, Cookies & Candy
  • Soups, Stews & Stocks also has some pretty cool features like Your Shopping List and Subscribe & Save. Your Shopping List makes it easier to locate and keep track of items you are considering or plan to purchase routinely. Subscribe & Save allows you to save 15% off their prices, setup a routine delivery schedule (which you can change at any time) and free shipping on every order!

Click here to visit Amazon's Grocery Store Web site.

As always, please let us know if you are already using this service and what you think of it!

Thursday, October 23, 2008

Celiac Disease Awareness Month: Celiac Disease by the Numbers

Here is some information you can share with others while you are raising awareness this month. Some of these numbers are pretty shocking. I've also added these facts to the right hand side of this blog and will continue to add to them as I find more.

Celiac Disease by the Numbers
  • 1 out of every 133 Americans (about 3 million people) has CD.
  • 97% of Americans estimated to have CD are not diagnosed.
  • CD has over 300 known symptoms although some people experience none.
  • Age of diagnosis is key: If you are diagnosed between age 2-4, your chance of getting an additional autoimmune disorder is 10.5%. Over the age of 20, that rockets up to 34%.
  • 30% of the US population is estimated to have the genes necessary for CD.
  • 2.5 babies are born every minute in the USA with the genetic makeup to have CD.
  • There are 15 states in the US with populations less than the total number of Celiacs in the US.
  • CD affects more people in the US than Crohn’s Disease, Cystic Fibrosis, Multiple Sclerosis and Parkinson’s disease combined.
  • 500,000 new Celiac diagnoses are expected to occur in the US by 2012 -- thanks to efforts to raise public awareness of the disease.
  • People with CD dine out 80% less than they used to before diagnosis and believe less than 10% of eating establishments have a 'very good' or 'good' understanding of GF diets.
  • It takes an average of 11 years for patients to be properly diagnosed with CD even though a simple blood test exists.
  • The average cost of misdiagnosis is $5,000 - $12,000 per person per year. Improving the time to diagnosis could save the health care system millions of dollars annually in unnecessary medical care.
  • The US Department of Agriculture projects that the GF industries revenues will reach $1.7 Billion by 2010.
  • GF foods are, on average, 242% more expensive then their non-GF counterparts.
  • The Food Allergen Labeling & Consumer Protection Act became law in 2006 allowing for easier reading of food labels for those with CD. What took so long?
  • The smallest amount of gluten which has been shown by a biopsy to cause damage to a Celiac is 0.1 gram per day - or 1/48th of a slice of bread.
  • 12% of people in the US who have Down Syndrome also have CD.
  • 6% of people in the US who have Type 1 Diabetes also have CD.
  • Among people who have a first-degree relative diagnosed with Celiac, as many as 1 in 22 people may have the disease.
  • There are currently 0 drugs available to treat CD.

Useful Resources:

There is so much information out there on the web these days! Here is some interesting stuff from - they conducted a world-wide survey of consumers and restaurant folks about special diets. Over 2700 gluten free/allergen free consumers (along with 200 representatives from over 2,000 restaurants) from 35 countries were involved. If you are not familiar with GlutenFreePassport, their mission is to enrich gluten and allergen-free lifestyles world-wide. In order to accomplish their mission they intend to empower consumers on how to eat out safely and educate restaurants to recognize and expand their offerings to more adequately service allergy customers. They offer a line of books for sale about eating out and traveling on their Web site.

Back to the market research they conducted, the findings fit into the following 6 categories.
* Top priorities for future advancement
* Guests as a profitable and loyal market
* Eating out and traveling trends
* Taste is top consideration
* Tremendous gap in perspectives of understanding special diets
* Quality of life impacts

You can read the executive summary of the research here for free.

Some interesting things of note...
-62% of the hospitality and food service respondents consider gluten & allergen-free guests as a new and profitable consumer segment translating into potential increased revenue streams for food service providers.
-In addition, once gluten & allergen-free guests feel safe and satisfied with their eating experience, they return to the same establishments over 80% of the time, reflecting an extremely loyal and repeat customer base!
-Guests with allergies dine out 80% less than they used to before diagnosis.
-90% of gluten and allergen-free customers rank taste as their top priority above nutrition, convenience and even price.
-Consumers believe less than 10% of eating establishments have a ‘very good’ or ‘good’ understanding of gluten and allergen-free diets. However, hospitality and food service believe that up to 40% of establishments understand these requirements.
-77% of respondents noted that being gluten free impacted their social lives in a negative way. Similarly, 73% of respondents noted eating out as being negatively impacted.

Interesting Stuff - any thoughts to add?

Useful Resources: Thanksgiving - Gluten Free Turkey

I thought I would begin writing about Thanksgiving (even though Halloween hasn't happened yet). If you look at retailers as an example, it's really never too early to talk about Holidays. The main course of most Thanksgiving meals is the Turkey! Here are the results of some research I have done. As always, please comment if you have any experience with Turkeys for Thanksgiving.

Turkey Choices

Butterball - | 1-800-288-8372
-Frozen Whole Turkey (10-32 lbs)
Ingredients: Turkey, Water, Salt, Modified Food Starch, Sodium Phosphates, Natural Flavorings
Gluten Free: Yes - had to call to verify, not listed on Web site. Their natural flavorings are Rosemary extract.
Available at: Food Lion, Kroger

-Fresh Whole Turkey (10-32 lbs)
Ingredients: Turkey
Gluten Free: Yes - had to call to verify, not listed on Web site
Available at: Kroger

Honeysuckle White - | 1-800-532-5756
The majority of Honeysuckle White® products do not contain Gluten. However, the following list of products do contain Gluten:
-Asian Grill Marinated Turkey Strips
-Teriyaki Flavor Turkey Breast Tenderloin
-Frozen Italian Style Meatballs
-Fresh Italian Style Turkey Meatballs

-All Natural Whole Turkey - Vegetarian fed and minimally processed. It contains no added hormones, no antibiotics ever and no additives, artificial ingredients or preservatives.
Ingredients: Turkey
Gluten Free: Yes - indicated on Web site
Available at: Information not available

-Fresh Whole Turkey
Ingredients: Turkey, Turkey Broth, Salt, Sugar, Sodium Phosphate, Flavoring
Gluten Free: Yes - indicated on Web site
Available at: Information not available

-Frozen Whole Turkey
Ingredients: Turkey, Turkey Broth, Salt, Sugar, Sodium Phosphate, Flavoring
Gluten Free: Yes - indicated on Web site
Available at: Information not available

Perdue - | 1-800-473-7383
Check out Perdue's GF Product list here.

-Fresh Whole Turkey
Ingredients: Turkey, Turkey Broth
Gluten Free: Yes - indicated on Web site in FAQ section.
Available at: Information not available

Jennie-O - | No phone listed
-Natural Choice Prime Young Turkey (Frozen) - A juicy, delicious and 100 percent natural bird with no artificial Ingredients or preservatives.
Ingredients: Not listed
Gluten Free: Yes - indicated on Web site
Available at: Information not available

-Premium Basted Young Turkey (Frozen) - A moist and delicious whole bird available in two sizes: 12-14 pounds and 16-18 pounds.
Ingredients: Not listed
Gluten Free: Yes for the Turkey, No for the gravy packet- indicated on Web site.
Available at: Information not available

Fresh Young Turkey (Fresh) - A fantastic whole bird available in two sizes for your convenience: 10-16 pounds and 16-20 pounds.
Ingredients: Not listed
Gluten Free: Yes for the Turkey, No for the gravy packet- indicated on Web site.
Available at: Information not available

Shady Brook Farms - | 1-800-532-5756
-Fresh Whole Turkey - is all-natural, minimally processed with no additives or preservatives.
Ingredients: Turkey
Gluten Free: Yes - indicated on Web site and on product label.
Available at: Information not available

-Frozen Whole Turkey - features an all-natural basting solution.
Ingredients: Turkey, Turkey Broth, Salt, Sugar, Natural Flavoring
Gluten Free: Yes - indicated on Web site and on product label.
Available at: Information not available

Whole Foods - | Raleigh (828.5805) | Cary (816.8830)
I spoke with the folks at the Raleigh store earlier this week. They do offer Gluten Free Turkeys but will not be taking any orders in the store until after Halloween. You can pick up the Turkeys as early as 3 days before Thanksgiving if need be. More to come on this.

Earth Fare - | Raleigh (433-1390)
This store located in Brier Creek will be offering 2 choices for Turkeys. Organic versions for $2.99 per lb and All Natural versions for $1.99 per lb. The organic turkeys only come in 10-14 lb. sizes while the All Natural turkeys are available in 10-14 lb. size through 20-24 lb. size. They are currently taking orders now and you will be able to pick up Monday through Wednesday of Thanksgiving week. All their Turkeys are Gluten Free.

The Fresh Market - | Raleigh (872.8501) | Cary (481.2865 )
The Fresh Market had no information when I called the Raleigh store this week. They said they would be ready for Turkey orders in a week or so. I have gotten meat from them in the past and was pleased so I imagine they will also have GF Turkeys available as well. More to come.

Hope this helps.

Wednesday, October 22, 2008

Bistro Naturals: Almost Fell out of my Chair!

Last night while watching TV, I almost fell out of my chair. Maybe I have missed previous examples of this because I do not watch a ton of TV (and the TV I do watch is usually DVR'd without commercials). Somehow I got to watching the Food Network when all of the sudden a commercial popped up for a product called Bistro Naturals. Then, there it was in the lower right corner of the Ad, a huge Allergen Free logo. Then a huge Gluten Free logo. I started thinking if I had actually ever seen a commercial use the words Gluten Free before - couldn't think of any examples. Looks like they have quite a few GF products available including Kielbasa, Sausage, Hot Dogs and Cocktail Smokies.

Anyway, the commercial was talking about Bistro Naturals products buy one get one free promotion. Click here for more information about that. The best way to try a new (usually expensive) Gluten Free product is with a coupon! Looks like these products are available at Lowe's Foods, Harris Teeter and Food Lion.

Let us know if you have tried these products before and write a review in the GF Food Review and Locator post.

Reminder: Whole Foods Coupon Expires Today!

Just a friendly reminder that the Whole Foods $5 off $25 coupon I posted about earlier expires today!

So click the link below, print out your coupon and go buy a couple 6-packs of RedBridge! Yikes, I just did the math and a case of RedBridge costs $32 before tax - argh.

WF Coupon

Rosie's Plate Update - GF Halloween Treats

This was teased in an earlier post about Rosie's Plate, but here are the full details about new Halloween treats now being offered.

Rosie's Plate Update

Mac-A-Boo Treats!

Rich and moist coconut macaroons, dipped in chocolate, looking at you to be gobbled up! And they're Dairy Free too!
Package of 4 for $4.00.

Halloween Cookies!

Perfect for Halloween parties -Cats & Bats and Ginger Jack-O-Lantern Halloween Cookies. These spooky treats will satisfy any monster! And they're dairy free too!
Package of 12 for $6.00.
As always, you can order online at the following Web site or you can call 919-833-0505.

Tuesday, October 21, 2008

Celiac Disease Awareness Month Activity

The following is an excerpt from the CSA's Awareness Month Packet about Fund raising ideas for the Month of October.

For 2008, the Celiac Sprue Association is introducing a gluten-free recipe contest. Send CSA your favorite and most original recipe for the competition. CSA will select a winner who will win free membership to CSA for one year and three books from the CSA cookbook collection. Recipes can be mailed to CSA at PO Box 31700 Omaha, Nebraska 68131 or email the recipe to All entries must be received by noon on December 1, 2008. All recipes postmarked after that date will not be considered. We encourage you to spread the word to your fellow CSA members and we will see who has the most innovative and delicious recipe!

Please refer to the following criteria when selecting which recipe to enter:
• Send us up to three delicious, creative, gluten-free recipes. The recipes can include breads, salads, soups, entrées or desserts. Recipes must be your original creation: not from restaurants, cookbooks, or previously published.
• All recipes must include a title, a list of ingredients with exact measurements and complete instructions with all cooking/baking times and temperatures.
• Recipes must be typed or printed.
• The judges decision is final.
• Awards will be based on number of entries.
• Recipes will be judged on taste, appearance, originality, creativity, ease,
healthfulness and cooking time.

• Clark Kolterman – CSA Treasurer and a man who knows his food!
• Mary Schluckebier – CSA Executive Director and Home Economist.
• Linda Flyr – Editor of Lifeline and a cooking expert for individuals with CD.
• Jean Guest – CSA Dietitian Advisor.
• Joan Gloystein – CSA Dietitian and Patient Support.
Please let me know if you enter and good luck!

Monday, October 20, 2008

Lilly's Pizza - Gluten Free Pizza - Five Points Area

Finally someone has created a Gluten Free Pizza available at a restaurant in the Raleigh area. This is good news for those of us eating Gluten Free. It means the market place is hearing our call for more Gluten Free options. According to the folks at Lilly's Pizza, increased customer demand and increase awareness of Celiac Disease led them to realize no one else out there was making GF Pizza. Lilly's is located in the Five Points area of Raleigh at 1813 Glenwood Avenue.

I called this morning and spoke with the folks at Lilly's about their ingredients, their preparation of the dough and their cooking process. See below for more information.

-The ingredients involved are very similar to their regular pizza (flour, yeast, honey, eggs, olive oil and salt) with simply substituting Gluten Free flour mix for the regular flour.

-Since only 10' pizzas are available, the dough is prepared with freshly cleansed utensils and made in a small bowl versus being mixed in their large dough mixing machine where the non-GF pizza dough is made. I am slightly nervous about this process since there was no guarantee making sure the utensils/bowls are 100% only used for GF dough preparation.

Cooking Process
-The GF pizzas are indeed cooked in the same oven as other non-GF pizzas. I am a little nervous about this area as well. They mentioned they clean the ovens out 2-3 times per day and will clean out the oven before making a GF pizza if you kindly remind them to do so when you order.

Lilly's is in their 2nd week of making GF pizza dough and are currently making about 6 pies per week. The earlier in the week you go, the better. Apparently, one person bought all 6 last week - whoever you are - please share with the rest of us!

Please visit Lilly's Web site (click the Talk To Us link) or call them at 919-833-0226 if you have any questions or concerns about their process. Please leave us a comment (or email me) if you have tried their GF Pizza.

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Support Group Meeting (10/16/08) Summary

The following is the agenda from the last Greater North Raleigh Celiac Support Group meeting held on October 16th, 2008. This information has been provided by the organizer of our support group, Pat Berger, as a service to those not able to attend.

10-16-2008 Agenda

1. 2009 Meeting Dates

2. From Jeanne Hahn: 365 Days of Crock pot Recipes -

3. October Newsletter - - excellent cookie, muffin, cupcake recipes.

4. Holiday Gift Idea -

5. Blood Tests for CD Diagnosis: Anti-gliadin antibody (IgA and IgG); Anti-reticulin antibody (ARA); Anti-tissue transglutaminase (tTG); Anti-endomysial antibody (EmA). "The EmA test is highly specific and sensitive to CD. One should never change his/her diet based on these results alone. Beginning on a g-f diet without all the facts can further complicate diagnosis." (CSA)

6. Grains - The Safe Ones: Buckwheat; Indian grass; Millet; Quinoa; Rice - brown, white, or wild; Teff; Amaranth; Corn, polenta; GF oats. (Celiac Disease Center, Columbia University)

7. Grain Glossary: AMARANTH: corn-like aroma and woodsy flavor. Best suited to porridge-type dishes or ground into flour for bread. High in protein, dietary fiber, iron, magnesium, zinc, calcium and B vitamins. Once a sacred food of the Aztecs. BUCKWHEAT: a member of the rhubarb family. In toasted form known as "kasha." A hearty grain commonly used in buckwheat pancakes and soba noodles. Add to salads and stuffings, as a hot cereal or dinner side dish, stir into soups, stews, and casseroles. Use as baking and thickening sauce. Rich in high-quality protein, magnesium, B6, dietary fiber, iron, niacin, thiamin and zinc. MILLET: dry and airy when cooked with a little water; moist and dense when cooked with extra water. Bland taste which readily takes on the flavors of foods cooked with it. Use in its grain form as hot cereal or side dish, in its flour form in baking. High in protein and fiber. QUINOA: a native South American grain with a soft, crunchy texture. Has the highest nutritional profile of all grains. Often called the "super grain." Offers more high-quality protein than other grains and cereals. High in iron, magnesium, B vitamins, calcium and fiber. WILD RICE: wild rice grown in the wild differs in taste, aroma, size and color from wild rice cultivated in farm fields. Growing region and processing method also influence the rice. Regardless of the version, wild rice makes great side dishes, with good dietary fiber, protein, potassium and zinc. TEFF: in grain form, use cold in salads, casseroles, or hot in cereal or as a side dish. In flour form, it thickens sauces. Also available as pasta. It is high in protein, calcium, iron and B vitamins. (Celiac Disease Center, Columbia University)

8. Bean Flours: have a high protein content and behave in baking much like wheat flour, resulting in classic texture and mouth feel of baked products. Beans are high in a wide variety of nutrients. CHICKPEA FLOUR: mild almost sweet taste, excellent for cookies, muffins, and quick breads. Can be substituted for regular flour in a one-to-one ratio without changes to original recipe or need for other additives. LENTIL FLOUR: slightly stronger flavor than chickpea; makes wonderful bread and pasta. ALMOND AND HAZELNUT FLOURS: adds great texture and superb flavor to foods. Excellent as a coating for chicken/fish; fantastic substitute for graham cracker crumbs in crusts and bars. High in protein, iron, calcium and fiber. (Celiac Disease Center, Columbia University)

9. Next meeting, November 20th - "Tasting" from Twins Kitchen

If you have any questions about the above agenda, please email Pat Berger.

Friday, October 17, 2008

GF Product Reviews and Locator

Here's a new feature at GFR which I envision will become a living post.

Please leave a comment here about your favorite Gluten Free product whether it be Rice Macaroni and Cheese, cookies or beer. Write a little blurb about it and why you like it or don't like it. Provide your own little GF Food review if you will. As much information as you want to include to help others more easily navigate the GF maze.

Please also comment here (can be in the same comment as a GF Food Review) as to where you currently buy the GF product and how much it cost the last time you purchased it (if you can remember).

This is designed to be a one stop post for readers to quickly find information about Gluten Free products that others have tried as well as the reviewers feedback on the product (like vs. disliked). Please post if you tried something and did not like it so that others of us don't waste $6 on a loaf of cardboard bread!

I have added this post to the Hot Links section which will allow you to easily find it as it moves off the first page.

Gluten Free Care Package

The University of Chicago Celiac Disease Center offers a pretty unique service for those who are newly (last 3 months) diagnosed with Celiac Disease.

Gluten-Free Care Package Program

The Gluten-Free Care Package is a basket of gluten-free resources, including a gluten-free food guide, support group information and food samples to instruct dietitians and patients on the gluten-free diet.

Since the founding of the program in 2001, we have distributed thousands of Gluten-Free Care Packages to newly diagnosed patients with Celiac disease, all over the country.

If you or your child has been diagnosed with Celiac disease through a biopsy in the past three months, please contact us at: (773) 702-7593 for your Gluten-Free Care Package. It will contain all the information you need to start the gluten-free diet so that you can spend your energy getting well instead of looking for information.

See the follow Web site for more information.

Twins Kitchen - North Hills Farmer's Market 10/18 Reminder

Here is what Twins Kitchen will be offering during the 10-18 North Hills Farmer's Market from 8am - 12pm. Stop by and check out their excellent Gluten Free goodies.
Gingerbread Muffins
Chocolate chip cookie s’mores
Vanilla cupcake with chocolate frosting
Mint Brownies
Bite-size goat cheese pumpkin cheesecakes (goat cheese from our good friend - Celebrity Dairy)
Mini spinach quiche
Mini broccoli cheddar quiche
Pizza Crust – pre-baked
Raw Sun-dried Tomato Bread with raw sunflower spread
Non-dairy Alfredo sauce
Gift Baskets – hand-made holiday place mats, napkins, candle place settings

NFCA - Celiac Disease Awareness Activity

Not to be confused with CSA's Celiac Awareness Month Activities, the NFCA also has great ideas to raise Celiac Awareness. This one happens to go on year round and is an excellent idea.

The idea is to host a Gluten Free Cupcake Party for you and your friends. Supplies are provided by the NFCA and Pamela's Products and all you have to do is bake and decorate the cupcakes (and make donations).

Please see the following NFCA Web site for more information.
Here's how it works:

Step 1: Fill out the form below to register to become a Gluten-Free Cupcake Party host. Note: Please sign-up no later than 3 weeks before you wish to host your party.

Step 2: NFCA will contact you to arrange the details of your party and answer all of your questions.

Step 3: Invite 12 of your closest friends over to decorate cupcakes! Each guest will donate $15 to Celiac awareness.

Step 4: Once you've set a date for your party, Pamela's Products will send you a full Cupcake Party Baking Kit that contains Classic Vanilla Cake Mix, Luscious Chocolate Cake Mix, and three frosting mixes. Each of your guests will also receive a special take home gift such as a spatula, whisk or frosting spreader.

You will also receive an apron from Ohm Dog as a thank you for hosting a Cupcake Party!

Step 5: Host the party! Be sure to take lots of pictures! Following the party, NFCA will ask each host to submit photos and an event recap for publication in NFCA's newsletter and on

So...if you're ready to become a Gluten-Free Cupcake Party host and raise funds for Celiac awareness and research while eating delicious desserts, fill out the form below!

Thursday, October 16, 2008

Rosie's Plate Update - Corporate Lunch Program

Rosie's does it again! I often have lunch meetings where food is ordered without even asking the attendees of the meeting if they have any food restrictions. It is always pizza or sandwiches with chocolate chip cookies for dessert! Anybody have this same situation?

Rosie's Plate has created a corporate lunch program to help with this very issue - the details are below.

Rosie’s Plate is now offering Corporate lunches for area businesses. Now you can have fresh, hot food that is delicious, natural and healthy for your next business meeting. Place your order one day in advance, by calling Emily @ 833-0505. Your order will be available for pickup between 11am and 1pm the next day. (Monday-Friday) Minimum Order = 6 Lunches

* Lunches Include a Choice of One Entrée & One Side Dish* $ 9/lunch

-Terrific Chicken Bites with Honey Mustard Dipping Sauce (8 pieces)
-Vegetable Spring Rolls with Spicy Thai Sauce (2 large rolls)
-“Chicken Fried” Tofu
-Specialty Salad (entrée portion)
-Macaroni & Cheese

Side Dishes:
-Green Salad with Vinaigrette Fruit Cup (8oz)
-Soup of the Day (8oz)
-Jasmine Rice

Additional Choices
-Cookies by the half dozen $10
-Apple Blueberry Crisp (serves 6) $15
-½ Gallon Iced Tea $ 3.50
-Biodegradable cutlery packs $1ea

I'll be talking to folks at my company about this! Rosie's owner let me know that they are seeing a lot of customers choosing this option without having any employees with food restrictions just because they are looking for good tasting healthy food choices.

FYI - I ordered lunch to go from Rosie's Plate on Monday for the first time. I picked it up Tuesday on my way home from work and then brought it in for a Wednesday lunch meeting (everyone else ate Cafe Carolina sandwiches). I ordered the Lunch-To-Go Quesadilla (Cheddar cheese, Chips & Salsa and Chocolate Chip cookie) and was extremely pleased with the taste, quality, cost and meal proportions. With tax, the bill was $9 which is very respectable for those of us used to eating in Downtown Raleigh.

Whole Foods Coupon

Here is something you don't see very often! Keep 'em coming Whole Foods!

See below for a $5 off coupon (must spend at least $25).
The coupon is valid from October 15 - October 22.

Restaurant Review - Cafe Luna - Downtown Raleigh

I visited Cafe Luna in Downtown Raleigh today for lunch. Cafe Luna is a downtown Raleigh establishment (in business for 12 years) which offers Italian Cuisine with a Tuscan flair. This is a place I had visited many times in my previous life and was always extremely pleased after each visit. I had not yet been back since my diagnosis but have been looking forward to seeing what they offered GF eaters. I did not have a chance to call or visit ahead of time as this lunch was pretty short notice (usually not a good thing). However, having been to this place in the past, I felt pretty comfortable they would be accommodating. As I entered, I approached the owner of the restaurant (Parker Kennedy) and asked him about Gluten Free options. He knew exactly what I was talking about and even knew to ask me if I had Celiac Disease.

We worked together to order the following with general ease...
-Broiled Salmon fillet (butter, salt & pepper)
-Pan cooked broccoli (olive oil, salt)

The above items were prepared with small modifications (broiled or pan cooked instead of grilled) from standard lunch menu items.

The meal was excellent and came out at the exact same time as all other members of my party (I've had problems with this in the past). I would highly recommend Cafe Luna to those desiring a nice romantic dinner or just lunch.

136 East Hargett Street,
Downtown Raleigh, NC 27601
Lunch: Mon - Fri • Dinner: Wed - Sat
Reservations & Info: (919) 832-6090

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Rosie's Plate Update - Grab & Go

I received word from the folks over at Rosie's Plate about a new feature called Grab & Go which can increase the convenience factor. There is a new full size fridge in the lobby at Rosie's to hold all these Grab & Go options. See below for more information.
Grab & Go...
We now have chilled selections from our menu available for purchase WITHOUT pre-ordering. This is on a first come first serve basis, so feel free to call ahead to see what's available.
*Beef Chili
*Mediterranean Braised Chicken
*Steamed Broccoli
*Pasta with Zesty Tomato Sauce & Feta
*Jasmine Rice

So on those days when you wished that you had placed an order, you can stop by and grab a great meal to take home for you and your family to enjoy. If you need more information about our ingredients or pricing check

Stay tuned for our announcement about our SPOOKY HALLOWEEN TREATS!

I hope we'll see you soon.

Rose Waring
Rosie's Plate 701 N. Person St Raleigh, 27604 919.833.0505

Hot Topics Section Added

I have added a Hot Topics section on the right hand side of this blog just below the Useful Resources area. I'll keep this section up to date on the most interesting/hot topics currently being discussed on this Blog. That way as they move off the first page, you can still easily link to them in the future.

Reminder - Greater North Raleigh Celiac Support Group Meeting

Just a friendly reminder about this month's Greater North Raleigh Celiac Support Group meeting. The meeting is today, Thursday, October 16th at 7pm at Rex Hospital. The Chapter's medical adviser is scheduled to speak and answer questions about Celiac Disease and being Gluten Free.

Please email Pat Berger to request more information about the group or if you are interested in attending this month's meeting.

Wednesday, October 15, 2008

North Carolina State Fair - Gluten Free Options

I have been doing research over the past few weeks about food vendors offering Gluten Free items at this year's NC State Fair. I have been able to contact several food vendors directly to get at least a small listing of options that should be okay for us to consume during the fair. The organizers of the NC State Fair do not ask their vendors about their Gluten Free status so that made things pretty difficult. I will try to work with them in the near future to improve this process. I've seen other fairs around the country where vendors had signs hung up denoting Gluten Free items were sold there - I think this will be my goal for next year!

Please see the following list below for the vendors, the food they offer and where they are located at the fair. I have spoken to these people about their ingredients and how their products are prepared. Surprisingly, all of them had heard the term Gluten Free and understood the dietary restrictions including cross-contamination issues.

North Carolina State University Ice Cream (919-515-2760)
-The following flavors are Gluten Free (Vanilla, Chocolate, Cherry Vanilla, Chocolate Chocolate
Chip, Chocolate Chip Mint & Strawberry). Stay away from Cookies N Cream and Cookie
-Please make sure to ask the server to wash the ice cream scoop before getting your ice cream
as all scoops are used for all the flavors of ice cream.
-The NCSU Ice Cream stand is located near the Turkey Shoot/Grandstand area.

Beaver Concessions (704-202-9238)
-Roasted Corn - cooked in the husk on a grill where nothing else is prepared. They do put
salt & butter on the corn also after it comes off the grill.
-Located near the Turkey Shoot/Grandstand area across from Hobbies and Handicraft

McBride Concessions (336-407-5413)
-These folks seem to offer a wide array of meat products that are/can be Gluten Free.
-They told me they offer Grilled 1/4 chickens, Turkey Legs, Ribs, Italian Sausages and
Kielbasa all without any marinade whatsoever. The ribs and chicken get sauced after they
are cooked and they recommended you ask for the product without the sauce. Of course, you
would ask for the Sausage and Kielbasa plated with no bun.
-They also offer Gluten Free drinks and cotton candy.
-Located near bathroom in carnival kiddie land near Exposition Building.

Beal Bartholomew (919-291-6044)
-They offer hot dogs, hamburgers and corn on the cob which are Gluten Free.
-Do not order the fries here as they are cooked in the same oil as the corn dogs!
-They said they normally put the hot dogs on a stick since you will be getting them sans bun.
-The corn on the cob is boiled in water not used by anything else.
-Located near bathroom in carnival kiddie land.

Here is a list the organizers of the NC State Fair gave me of vendors that should also be able to provide Gluten Free items (I was not able to reach them via phone and speak with them directly about their options). Use this list at your own risk and make sure to ask a lot of questions about ingredients and preparation techniques of their various items.

-Rolls Enterprises (919-444-9581) - located near bathroom in carnival kiddie land.

-Salad Boys/Butcher Boys (845-758-8794) - located near Turkey Shoot/Grandstand area across from Hobbies and Handicraft Building.

-Jenks Confections (704-276-1509) - located near bathroom in carnival kiddie land & near Exposition Building.

This is not an all-inclusive list as it was very difficult to get a hold of these folks through the fair organizers. It is a starting point and there is much room for improvement at the NC State Fair. I anticipate their actually being more options for us and encourage you to attend, ask questions and the provide feedback here about your experience.


Local Product Spotlight - Gourmet Frais

I recently received an email from Susanna Wilde in Fuquay-Varina. She has started a new business called Gourmet Frais which makes Gluten Free nutritious snacks. Susanna has multiple food allergies (wheat, dairy, potato, Vitamin A) so she decided to make her own versions of snack foods which would be safe for her to eat. As I have stated before, it is my intention to spotlight local companies who exist to make the lives of those who are Gluten Free easier. Gourmet Frais fits right into this category.

Currently, you can only get these items online at the website, but Susanna is also making plans to be a part of either the Cary or Raleigh Farmer's Market next season.

Right now, Gourmet Frais is offering the following products - everything is $10.00
  • Not Really Cheeze Kracker (3 oz)
  • Italian Garden Kracker (5 oz)
  • Fiesta Chip (5 oz package)
  • Cacao Nib Brownies (5.5 oz)
  • Walnut Brownies (5.5 oz)
  • Cherry Brownies (5.5 oz)
  • Cherry Walnut Brownies (5 oz package)
  • Walnut Hemp Brownies (5 oz)
  • Cacao & Creme Cookies (5 oz)
I am currently working with Susanna to get a sample of some of her products. I will do a more detailed review at that time.

Please visit and support Susanna's company by visiting her website at

You can order online for delivery or pick up the items you order.

Useful Resources - Halloween Update

Here are a few more sites with information on Gluten Free Halloween Candy.

You can also see my previous post on this subject here.

Tuesday, October 14, 2008

Celiac Disease Awareness Month Controversy

OK - I've been blogging all month about CSA's Celiac Disease Awareness Month. I have heard feedback from several readers emphatically stating that May is actually Celiac Disease Awareness Month. They go on to list a ton of organizations which support May as the actual month. In my honest opinion, it is my belief that we should be promoting awareness every day of every month! Is it easy to live Gluten Free? Are people being correctly diagnosed in a timely fashion by their doctors? Can we go to any restaurant and pick from a GF menu? Unless you know something I don't, the answers are NO. Why is it a big deal to some people if CSA wants to promote October as the month? CSA has been around since 1985 with over 10,000 members and 125 local sponsored chapters. Did I mention that Raleigh's Celiac Support group and Cel-Kids support group are sponsored by the CSA? How about the fact that the CSA is the largest 501(c)(3) non-profit, support, information and referral organization representing the celiac community in the United States?

The point is that there are many national organizations for Celiac Disease (is this good or bad?) and each promotes Celiac Awareness in different ways. I think we should support each of these organizations in whatever activities they take on to promote our disease. We should be thankful for the CSA and all the organizations that exist for CD. Of course it would be nice if there was a consistent effort but at this point we should take what we can get as far as promoting awareness is concerned. I'd like to hear your comments as well so please leave some feedback if you have an opinion on this subject.

Now, on to the Celiac Disease Awareness Month Activity of the day. Or if you prefer, you can do this in May (ha-ha).
Promoting Celiac Disease Awareness Month

We have all heard that “one picture is worth a thousand words.” Everyone looks forward to seeing photos and hearing stories. As a result, this year CSA is sponsoring a photo contest to promote Celiac Disease Awareness Month. Entries will be accepted during the month of October. Entries due December 1st. Capture fun moments and action --- promoting celiac disease awareness --- and demonstrating that individuals diagnosed with celiac disease lead normal lives. Prizes will be awarded, and the winning photos will be prominently featured in Lifeline and on our website. This contest is open to all ages.

Contest Rules:
• All photos must be accompanied by an entry form (see page 20 or download from website)
• Snapshots/collages are welcome/from any event or activity such as summer picnics, fall meetings or CSA Chapter activities
• Pictures should be as high resolution as you can get on your camera
• Photos can be black and white or color
• No limit on photo entries, but each should be accompanied by an entry form
• No larger than 8” X 10”
• Ideally, you should save your picture in the largest size you can
• If you save your photo as a jpeg and email to, be sure to add that the photo is for the competition. Be sure to include the entry form.
• Be sure you obtain permission from all persons in the photo before you submit
• Winners will be notified after December 1st

Photo Ideas:
• Group meetings/speakers
• Group activities/programs
• Individuals finding success through the “WBRO-Free diet”/CSA CelKids®/Leaders/Families
• Action photos such as a walk-a-thon, bike-a-thon, cooking demo, BBQ, bake off, etc

Send photos and entry forms to:
CSA Photo Contest
PO Box 31700
Omaha, NE 68131-0700
Email photos and entry forms to:
Thanks for reading!

Monday, October 13, 2008

Rosie's Plate Update - Open House/Food Tasting Nov 7th

Rosie's Plate will be holding a special Open House/Food Tasting event on Friday, November 7th from 5:30pm to 8:00pm at their location in Downtown Raleigh.

The event coincides with Raleigh's First Friday and will include a food tasting, access to Chef Anne Everitt for questions and facility tours. Also, the facility will be transformed into a gallery featuring the works of local artist Rebecca Worters.

See the press release here.

I encourage you to stop in and say hello to everyone at Rosie's and thank them for all their efforts.

Celiac Disease Awareness Month Activity

The following is an excerpt from the CSA's Awareness Month Packet about awareness raising ideas for the Month of October. Looks like CSA is sponsoring a Student Essay contest with prizes. If you have a child with Celiac or are a student yourself, see below for more information. If you are a high school student, this could be good for your resume as you prepare to apply for college.

Celebrate! Share your Celiac triumphs!
Plan now to enter the CSA Student Essay Contest!

Students are offered the opportunity to celebrate their triumphs over Celiac disease through an essay contest. Students from K through college are invited to write an essay on the theme, Celebrating My Triumph over Celiac Disease.” The contest is open to students diagnosed with Celiac disease or students who are members of a family dealing with Celiac disease. The essay should be either written in ink or typed and approximately 500 words or less.

In the right hand corner include:
• Name
• Address
• City
• State
• Phone number
• Parent/Guardian Name
CSA local chapter name/number
• School
• Grade
• Age (if under 21)
• Entry date

The essay will be evaluated on the six traits of writing: voice, ideas, word choice, organization, sentence fluency and conventions. It should include an introduction, topic development, support and structure. Awards and prizes will be given in appropriate divisions including grades K-4/elementary, 5-8/middle school, 9-12/high school, and college. With permission, winning essays will be printed in Lifeline and on the CSA website.

The essays will be judged by a panel from the National Council of Teachers of English (NCTE), Nebraska Affiliate-the Nebraska English Language Arts Council (NELAC) and CSA staff. All essays will become the property of CSA; submission of an essay constitutes permission for use by CSA. Entries will be accepted at any time until the contest closes on December 1. Winners will be notified and announced in CSA publications and on the website.

Mail essays to:
CSA Student Essay Contest 2007
PO Box 31700
Omaha, NE 68131-0700

Email essays to:
Please let me know if you enter and good luck!

Twins Kitchen Update - North Hills Farmer's Market & Holiday Baskets

I received an update over the weekend from Lori at Twins Kitchen. I have posted previously about getting their GF goodies at the North Hills Farmer's Market. The bad news is that the market will run only through November 22nd. The good news is that North Hills is planning for a Holiday market (dates and times to be announced). Twins Kitchen will also be a part of this Holiday market as well. They plan on offering Holiday Gift Baskets as well which sound great.

See more from the Twins Kitchen newsletter below...
North Hills Farmers Market
As many of you know that North Hills Farmers Market will be open till November 22(the weekend before Thanksgiving). What this means for you, well you will get the opportunity to buy more delicious treats from Twin Cakes every Saturday. Do not forget you can place an order with us ahead of time and pick-it up at the market while you do your produce shopping. More good news…after November 22, there will be a “Holiday Market”, the dates are still to be announced. Please stay tuned for that. Therefore during the holidays you will still be able to get your baked goods, quiches, muffins, pies in addition we will be doing sauces, spreads, and gift baskets. Please continue to come out and support your local farmers and bakers!!!

Just in Time for the Holidays - Twin Cakes Gift Baskets
The gift baskets will have a variety of items in it and you of course can customize it. These baskets will be great for co-workers, your boss, friend, or family. A sample of items you will see in the baskets:
-homemade napkins
-homemade place mats
-homemade spreads, pesto, and sauces
It will also feature some of our recipes and mixes so you can create some of our delicious treats at your home!
Also, in case you missed this past Saturday's North Hills Farmer's Market, here is a sampling of what Twins Kitchen was selling (I'll take one of each please). If this sounds good to you, check them out next Saturday.
  • Gingerbread cookies
  • Chocolate chip mint cookie sandwiches
  • Oat Cranberry Cookies
  • Chocolate cake with mint frosting
  • Pumpkin pie in a homemade nut crust
  • Twins Homemade “Oat-less” Granola
  • “Oat-less” Granola parfaits with strawberry vanilla pudding
  • Mini Spinach Goat Cheese quiche
  • Mini Broccoli “Mock” Cheddar quiche
  • Mini Mix Squash quiche
  • Pizza Crust – pre-baked
  • Raw Sunflower Bread with red pepper spread
  • Raw Millet Flax Cracker with red pepped spread
  • White Miso Cilantro Persimmon Spread
  • Chocolate Coconut Mousse
  • Macadamia “mock cheese”
  • Lemon-artichoke Pesto
  • Non-dairy Alfredo sauce
  • Creamy White “mock cheese”
  • Gift Baskets

Celiac Disease Awareness Month Activity

The following is an excerpt from the CSA's Awareness Month Packet about Fundraising ideas for the Month of October.
Raise awareness and funds at the same time! Here are some ideas to get started:

• Entertain your friends with a gluten-free meal, morning coffee, or a wine and cheese evening etc. Ask for donations in support of the CSA chapter or the CSA Research Grant Program.

• Propose a “hat or cap day” at school – charging everyone a fee (dollar) to wear a cap or hat for a day, with proceeds going to celiac disease research or a CSAcamp scholarship.
• Have a penny campaign to assist in celiac disease research. Place collection canisters throughout the community.

• Bake gluten-free goodies and ask for donations in the office. Distribute CSA awareness brochures in the coffee lounge.
• Do a blind tasting test – which cake tastes the best and see if the gluten-free ones win. Charge a donation for the privilege!

• Arrange a meal at a local celiac-friendly restaurant.
• Get fit and help raise money too! Organize a sponsored walk or bike ride. Check with your local police and city government for local regulations, etc.
Don’t forget to contact the local newspaper, radio, TV, and cable channels about your fundraising efforts!

Any money raised for Celiac Sprue Association national projects should be sent as a check made payable to Celiac Sprue Association and will be distributed in accordance with IRS regulations and the donor’s preferences.

Request the manual, “CSA’s Fundraising for Success”, from the CSA office for fundraising ideas and projects by calling toll free 877-CSA-4-CSA or emailing
Some of these ideas are obviously easier than others. Please let me know if you do one of these activities and let me know how successful it is. I plan on doing the blind taste test of some GF dessert items at my office soon and will let you know how it turns out.