Gluten Free Raleigh: Gluten Free Cooking Class Featuring Lee Tobin

Fundraising History

As of Dec 3, 2010
1) Jules Shepard Gluten Free Cooking Class - 2/28/2009 $100 donated to the University of Maryland Center for Celiac Research $400 donated to the National Foundation for Celiac Awareness (NFCA)

2) Gluten Free Raleigh Run/Walk Fundraiser - 6/13/2009 $915 donated to Gluten Free Week 2009 @ Camp Kanata (GIG sponsored camp in Wake Forest)

3) Jules Shepard Gluten Free Cooking Class - 7/12/2009 $300 donated to the University of Maryland Center for Celiac Research

4) GF 101 Class @ Rosie's Plate - 10/3/2009 $175 donated to Gluten Free Week 2010 @ Camp Kanata (GIG sponsored camp in Wake Forest)

5) GF 101 Class @ Rosie's Plate - 1/23/2010 $100 donated to Gluten Free Week 2010 @ Camp Kanata (GIG sponsored camp in Wake Forest)

6) GF 101 Class @ Rosie's Plate - 4/24/2010 $85 donated to Gluten Free Week 2010 @ Camp Kanata (GIG sponsored camp in Wake Forest)

7) Gluten Free Food Drive to benefit The Food Bank of Central & Eastern NC - May 2010 $925

8) GF 101 Class @ Whole Foods - 10/23/2010 $82.50 donated to Gluten Free Week 2011 @ Camp Kanata (GIG sponsored camp in Wake Forest)

Grand Total = $3,082.50

Celiac Disease Stats

16,860 Triangle residents with Celiac Disease
1 out of every 133 Americans (about 3 million people or 1% of population) has Celiac Disease.
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.
A recent study by Packaged Facts projects that the sales of GF food will reach $2.63 Billion by 2012. The GF market is also projected to hit $5 Billion by 2015.
GF foods are, on average, 242% more expensive then their non-GF counterparts.
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.
The Food Allergen Labeling & Consumer Protection Act became law in 2006 allowing for easier reading of food labels for those with CD but the law only requires labeling of wheat. Nearly 5 years later, the FDA still has not finalized what it means to label a product Gluten Free.
12% of people in the US who have Down Syndrome also have CD.
8% 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. First degree relatives should be tested yearly for CD even if previous tests were negative.
There are currently 0 drugs available to treat CD.

Tuesday, January 5, 2010

Gluten Free Cooking Class Featuring Lee Tobin

Just wanted to let you all know about an awesome upcoming Gluten Free cooking class featuring Lee Tobin from the Whole Foods Gluten Free Bakehouse. If you are not familiar with Lee (shame on you), then check out this interview I did with him in February 2009. Lee Tobin is a great guy and has really been a pioneer in the Gluten Free world which has led us to the marketplace we enjoy today. If you get the opportunity to attend this class, you definitely will learn a lot from Lee.

Cooking Class Details...

Supper in a Snap Chef Series with Lee Tobin
Date: Monday, January 25, 2010
Time: 6:30 pm - 8:00 pm
Location: UNC Wellness Center, 100 Sprunt Street Chapel Hill, NC
Cost: $10 for members; $15 for non-members

Description: Chef and baker Lee Tobin will be presenting Gluten Free Italiano! Lee Tobin has worked as a chef and baker for several hotels and restaurants in Pennsylvania, California, and Canada. Lee moved to Chapel Hill, NC in 1993 where he worked for Whole Foods Market in the bakery and prepared foods departments. After a diagnosis with celiac disease in 1996, Lee began an in store gluten-free baking program to serve the growing number of customers on a gluten-free diet. In 2004 he founded the Whole Foods Market Gluten Free Bakehouse in Morrisville, NC, which provides over 30 products to Whole Foods Market stores across the US and Canada.

Lee has spoken and given cooking and baking demonstrations at several regional and national gluten free conferences and events sponsored by the Gluten Intolerance Group, Celiac Sprue association, Gluten Free Expo, Gluten Free Culinary Summit, and Whole Foods Market stores across US.

Lee’s Menu:

Grilled polenta appetizer
Herb Focaccia
Caesar salad
Hand made ravioli
Chicken and eggplant parmesan
Tiramisu

Please contact the UNC Wellness Center for more information or to register for this program at (919) 966-5500. Registration is REQUIRED for this program.
Contact: Liz Watt or Judy Hinderliter
Email: ewatt@unch.unc.edu

1 comments:

Vivian's Mommy said...: Will Lee be providing additional cooking classes throughout the year? Would LOVE to attend!!; January 10, 2010 at 6:40 PM

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Tuesday, January 5, 2010

Gluten Free Cooking Class Featuring Lee Tobin

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