Gluten Free Raleigh: Pasta Wench

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.

Wednesday, April 28, 2010

Downtown Raleigh Farmers Market - Gluten Free Options

Today begins the season for the Raleigh Downtown Farmers Market (formally Moore Square Farmers Market). The market has been relocated to the new City Plaza on Fayetteville Street near the new convention center and Mariott hotel. The market runs from today until October 27th and is held each Wednesday from 10am - 2pm.

While looking through the vendor list, I noticed three that stuck out...

Annelore's German Bakery
Morrisville, NC
(919) 294-8040
-Premier German Bakery specializing in authentic German baked goods.

Pasta Wench
Boone, NC
828.262.1040
www.PastaWench.com
-Supporting local food is my goal, as well as creating delicious memorable fillings for my gourmet ravioli's, specialty pastas and sauces. I am part of the Goodness Grows in NC, and also ASAP (Appalachian Sustainable Agriculture Program) Pasta Wench currently is setting up local NC growers for next year, and I believe that supporting our local growers and economy is paramount for having a sustainable, local business within the community. I live on a small farm, and we are currently in the process of organic certification for our fresh herbs that are used for sauces, and ravioli fillings. This spring we have expanded our line to include Gluten-Free, Organic and Vegan ravioli's and pasta.

Sweet T, a cakery
Cary, NC
919-259-0141
www.sweettcakes.weebly.com
-Sweet T, a cakery offers gourmet, artisan cupcakes, cakes and baked goods made from scratch using only the finest fresh, local and organic ingredients. We offer an amazing selection of gluten-free and vegan treats. Our creations are not only moist and delicious but beautiful and creative.

The first I discovered at the recent Gluten Free Vendor Fair @ Whole Foods Market in Raleigh. The second two I am not familiar with (yet) but they specifically list Gluten Free options. I'll do some digging and see what I can find out. If you are familiar with any of these vendors offering GF items, please leave a comment.

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Wednesday, April 28, 2010

Downtown Raleigh Farmers Market - Gluten Free Options

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