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Tuesday, April 28, 2009
Chef to Plate Gluten-Free Dinner at Gustorganics
On May 3rd, Gustorganics is participating in the Chef to Plate campaign to raise awareness of gluten intolerance through gluten-free dining. This is an international program dedicated to raising awareness of celiac disease and other forms of gluten intolerance. In conjunction with Chef to Plate, Gustorganics is offering a gluten-free, 100% organic, pre-fixe dinner menu starting at 5pm. Dinner will cost $41 per person including tax & gratuity.

GustOrganics is the first and only certified organic restaurant in New York and America’s first restaurant to use 100% USDA certified organic ingredients. In March 2009, Gustorganics was added to the Gluten Free Restaurant Awareness Program after creating an extensive gluten-free and 100% organic menu.

The price per person will be $41 including tax and gratuity. Alcohol is NOT included in this price.

Please note, if you would like to dine with the NYC Celiac Disease Meetup group you must prepay for this event using Amazon Payment. The $41 per person menu is available all night to anyone interested in a gluten-free menu. You do not have to be in the meetup group to enjoy this pre-fixe menu!

GustOrganics Gluten Free Dinner Menu

Appetizers choice of:
Hempanadas
Hand-rolled, Hemp Flour pockets, filled with natural ingredients, baked and lightly grilled.
Filled with a mix of zucchini, onions, mushrooms, parsley and mozzarella cheese.

GustOrganics Tapito
Gluten free tortilla filled with mixed vegetables and choice of Vegetable, Beef, Chicken, or Lentil Stews

Arugula Salad (parmesan cheese)
Fresh arugula with grated parmesan cheese

Spinach Salad (pears, strawberries, pine nuts)
Baby spinach leaves with pears, strawberries and pine nuts

Choose your dressing: Balsamic vinaigrette, Lemon & Olive oil, or Strawberry vinaigrette

Entrées choice of:
Beef stew
A favorite dish of tender strips of pulled beef simmered in a tomato broth with carrots, celery, onions and spices. Served with your choice of one side dish.

Chicken stew
Slow-cooked chicken and fresh vegetables simmered in a blend of tomatoes and spices. Served with your choice of one side dish.

Lentil stew
A hearty medley of brown lentils, tomatoes, carrots, celery and onions.

Gluten free Pasta with one sauce
Pesto /tomato and fresh basil /garlic & olive oil /broccoli in garlic oil

Gustorganics Pizza
Choice of Margarita or, Napolitana


Dessert choice of:
Apple Pudding
Organic apples, freshly squeezed orange juice, and raw cane sugar combined to create a light vegan treat.

Tiramisu
Homemade Ladyfingers soaked in organic sweet port and espresso, layered and topped with our own homemade icing.

Homemade Dulce de Leche Ice Cream

Fruit salad
A delicious medley of mixed fruits bathed in fresh squeezed orange juice.
Try seasonal mixed or citrus fruits.

Drinks choice of:
GustOrganics lemonade / orange juice or organic soft organic drinks

*Alcohol will NOT be include in the pre-fixe menu.

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Monday, April 27, 2009
Gluten-Free Cinco de Mayo
Cinco de Mayo has always held a special place in the hearts of the Latin American community. A day for celebration, May 5th is often marked with delicious meals and great tequila.

Pamela's Products, a leader in the gluten-free foods arena selected a delicious tamale roll recipe as a winner the Grand Prize Winner of Pamela's Greatest Gluten-free Recipe Contest. Developed by Texan, Ken H., the Tamale Style Stuffed Bread reflects the 'south of the border' flavors of the American Southwest. Just in time for Cinco de Mayo, this Tamale Roll recipe is perfect for the whole family. The recipe was selected from more than 100 recipes, by a panel of judges, that included company founder Pamela Giusto-Sorrells.

For additional recipes, and information about Pamela's Products, please visit http://www.pamelasproducts.com.

Pamela's Products are a tried-and-true staple for Celiacs. Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.


Tamale-Style Stuffed Bread
1 cup Pamela's Gluten-free Bread Mix
1 cup masa harina for tamales (naturally gluten-free corn flour)
1 teaspoon baking powder
1/2 cup lard or vegetable shortening
1-1/2 cups cooked shredded chicken
1 can black beans, drained and rinsed
2 cans red enchilada sauce
1 can low-sodium Chicken Broth
2, 4oz cans diced Green Chiles
Salt & Pepper to taste
Yield: 1 loaf, serves 4-6

Preheat oven to 375°.
In a bowl, combine the flours. Mix chicken with 3/4 of one can of enchilada sauce. With a mixer beat together the lard and baking powder on medium speed, about 1 minute. Slowly add the combined flours as you continue beating. Gradually add 1/3 to 1/2 cup of room temperature broth until the dough becomes like a soft cake-like batter. Salt & pepper to taste.

Line a 9-inch loaf pan with parchment paper, with plenty of overlap and extended edges. Remove paper and flatten on work surface. Spread dough in a 9-inch x 15-inch rectangle about 1/2-inch thick. Spread a layer of chicken on the dough, followed by the black beans and green chilies. Pour on remaining enchilada sauce.

Roll up the dough jelly-roll fashion and lower gently, using the parchment paper, into the loaf pan. Trim and fold over the paper, then cover the loaf pan with foil and bake for 1 to 1-1/2 hours.
When done, the loaf should feel firm in the center when pressed. If soft, return to oven for a few minutes longer. Let rest 10-15 minutes while you heat the remaining can of enchilada sauce. When done, turn loaf out onto a serving platter and gently remove the parchment paper. Slice into 1-inch thick rounds and pour a little sauce over them.

Chef's Notes: The second time I made this dish I used a French bread pan, that has a curved bottom, instead of the loaf pan, and the shape was more like a giant tamale! The corn crust is so good you won't believe you made it. It was a little easier rolling it up and putting it into a round pan. For ease of rolling, I also used less sauce in the roll, and served more at table to compensate. Use plenty of parchment paper and the pan hardly gets messy, and it works just as well as corn husks. Remember, you can use any filling; I used my leftover turkey from Thanksgiving and it was a hit with the family. I have some Chile Colorado in my freezer that is just begging to be made into one of these crowd pleasing wonders.

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Wednesday, April 22, 2009
Gluten-Free Vendor Fair Only 3 Days Away!
The Suffolk County Gluten-Free Vendor Fair is only three days away. This is the gluten-free place to be on Sunday. With over 50 vendors and 2,000 customers expected to attend, it promises to be the biggest gluten-free vent on the East Coast.

Sunday, April 26, 2009
11am-4pm
$10 per person, $30 per family of 4

For more information and a complete listing of vendors, please click here.

IBEW Local 25
370 Motor Parkway
Hauppauge, New York



Here are some tips for the gluten-free vendor fair on Sunday, April 26, 2009.

  • Come early. The fair starts at 11am and most vendors will be set-up when the fair opens. With over 2,000 people expected, the early shoppers will get to sample and purchase the most goods.

  • Bring cash. Although some vendors will accept credit cards, most vendors will only accept cash. Also, do yourself and vendors a favor and bring small bills.

  • Bring reusable shopping bags. Good for the environment and helpful to those vendors who might not have bags for you.

  • Bring a cooler. The weather is supposed to be gorgeous this weekend, so bring a cooler to keep your frozen goods cold in your car.

  • Come hungry. There should be lots of gluten-free goodies for you to sample.

  • Be kind. There will be a huge crowd on Sunday and everyone is there for the same reason. Please be kind and patient to everyone at the fair. Don't push others out of the way to get your gluten-free products.

  • ENJOY!!!!

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Saturday, April 18, 2009
Starbucks Listens to Gluten-Free Customers
A few months ago various bloggers urged you to go to Starbucks.com and tell them you were interested in gluten-free products. Well, you spoke and they listened. Starbucks said "it wanted to offer its gluten-free customers more choices." According to Forbes/AP, starting on May 5th, Starbucks will start selling a 100% gluten-free Valencia Orange Cake.

As some of you know, Starbucks in NYC tried selling gluten-free items but there were a number of issues regarding cross-contamination. The new gluten-free cake at Starbucks will be individually wrapped which will help eliminate the issue of cross-contamination.

Starting May 5th, you can now enjoyed a 100% gluten-free, individually-wrapped Valencia Orange Cake for $2.25 right along side your double shot venti!

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Friday, April 17, 2009
A Beautiful Meal without Gluten
A Beautiful Meal without Gluten
Friday May 22nd
6:00 pm - 9:00 pm
Demonstration and Hands-on $55

Whole Foods Market - Bowery Culinary Center
95 E Houston
New York, NY 10002

To register and for a special note, please visit the NYC Celiac Disease Meetup group.

A Beautiful Meal without Gluten

Have you recently been diagnosed with a gluten-intolerance and don't know where to start? Or are you in a rut with your gluten-free repertoire? Join Linda and Kathy of Twin Hens as they bring their professional attention to quality and taste to your own gluten-free kitchen.

On the menu:
Artichoke Dip
Chinese Lemon Chicken
Goat Cheese and Spinach Quiche
Chocolate Chip Cookies. [Gluten Free]

*Please note that the class is held in facility that is not exclusively gluten-free

Instructor: Linda Twining and Kathy Herring Owners of Twin Hens Pot Pies

www.twinhens.com

You must register through Whole Foods to secure your spot for this demonstration.

To register: http://www.acteva.com/booking.cfm?bevaID=181812

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Thursday, April 16, 2009
National Celiac Disease Awareness Month Great Debate
There is often a disagreement about when National Celiac Disease Awareness Month should be observed. Most organizations believe that May is the official National Celiac Disease Awareness Month, while another says April. To throw some more confusion into the mix, October has also been mentioned as the month to observe. If you try Googling “National Celiac Disease Awareness Month”, the first two entries both list two different months. Sigh.

A recent post on the Celiac ListServ really caught my interest. BB of Texas passionately explains how we should join forces and declare one month, May, as National Celiac Disease Awareness Month, instead of multiple organizations choosing a month to observe. I think she has a very interesting and sensible point of view, so here is her posting reprinted with permission.

___________________________________________________

"Last week we learned of New Hampshire's Governor and the proclamation celebrating May as Awareness Month. Days before, an announcement came out saying that awareness month should be April. The celiac community has put an enormous amount of work into joining forces to support May as celiac awareness month. I was shocked to see a national organization, which is on record supporting May, all of a sudden decide to go it alone. WHY! There are many reasons to support May as Celiac Awareness month - the most important being that the rest of the world also celebrates May as celiac awareness month. Even Canada is changing to May this year. Now we have one group saying April, another October, then the rest of the U.S. celebrating Awareness Month in May. It is no wonder this community can't make things happen and the government won't take us seriously. The NIH encouraged the celiac community to work as a united group. There is a saying "United We Stand - Divided We Fall." Our community needs TEAM PLAYERS. There is too much we need to get done. National organizations must work with the celiac community. Going it alone sends a strong signal that 'community' isn't the priority. The overwhelming majority of celiac organizations, all of the Celiac Research Centers, along with major medical organizations, in the United States recognize May as National Celiac Disease Awareness Month. The May observance in the United States was chosen mainly to coincide with recognition of the many other medical conditions related to celiac disease that are observed in May. Celiac disease is still relatively unknown and being able to draw connections between these medical conditions and celiac disease helps to elevate its importance and enhance awareness. Some of the other May health observances include:

Digestive Diseases Awareness Month
Digestive Diseases Week
Food Allergy Awareness Month
Food Allergy Week
National Arthritis Month
National Osteoporosis Awareness and Prevention Month

Internationally, the Association of European Coeliac Societies recognizes Celiac Disease in May and celiac events are held throughout the world to raise awareness. (The association represents 26 countries of the EU, some are: Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Netherlands, Norway, Portugal, Romania, Russia, Slovenia, Spain, Sweden, Switzerland, and UK). The Canadian Celiac Association moved its celebration to May just this year. Celebrating in conjunction with other nations is important since celiac disease is the most common genetic disorder in the world! Some of the organizations, research centers, and companies supporting the May observance include:

American Celiac Disease Alliance
American College of Gastroenterology
American Dietetic Association
American Gastroenterology Association
Celiac Disease Center at Columbia University
Celiac Disease Foundation
Gluten Intolerance Group
University of Chicago Celiac Disease Program
University of Maryland Center for Celiac Research
Wm. K. Warren Celiac Disease Research Center UC San Diego
123 Glutenfree
Alba Therapeutics Corporation
Alvine Pharmaceuticals
Amazing Grains LLC
Arico Foods
Authentic Foods
Bakery on Main
Bard's Beer
Bob & Ruth's Gluten-Free Dining & Travel Club
Breads from Anna
Case Nutritional Consulting
Cecelia's Marketplace
Ener-G Foods, Inc.
Enjoy Life Brands(tm)
Foods by George
French Meadow Bakery
Gifts of Nature
Glutenfreeda Foods
Gluten Free Kneads
Gluten-Free Living
GlutenFree Oats
GlutenFree Passport(r)
Glutino Foods
Green's Beer
Kinnickinnick Foods
Kimball Genetics
La Tortilla Company
Living Without
Namaste Foods
Nana's Cookie Company
North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN)
Pamela's Products
Prometheus Laboratories, Inc.
San-J International, Inc.
Savory Palate
Stonyfield Farm
Sylvan Border Farms
Tastes Like Real Food
Tricia Thompson, MS, RD

May is the time for us to stand together, to get the recognition for Celiac Disease. There are many folks to help us, IF we work together. Let's see which organizations are really working for US.

BB/Texas

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Wednesday, April 15, 2009
Chef-to-Plate Gluten-Free in the Tri-State Area
Here are some of the tri-state area restaurants participating in Chef to Plate during the month of May. Stay tuned for a special event in conjunction with the NYC Celiac Disease Meetup Group and one of the restaurants below on Sunday, May 3rd.

New York City
Bistango Restaurant
415 3rd Ave
New York, NY 10016
917-238-9888

Friedmans Lunch
75 Ninth Ave
New York, NY 10011
212-929-7100

GustOrganics
519 6th Ave
New York, NY 10011

Nizza
630 9th Ave
New York, NY 10036
212-956-1800

Opus Restaurant
1572 2nd Ave
New York, NY 10028
212-772-2220

Peter’s Gourmet Diner
1606 1st Ave
New York, NY 10028
917-254-0778

Sambuca
20 W 72nd St
New York, NY 10023

Tuttoriso Ristorante e Café
36 Richmand Terrace
Staten Island, NY 10301
718-273-7644


Long Island

Oysterman’s Restaurant & Pub
45 Foster Ave
Sayville, NY 11782
631-589-7775

Smokin’ Sloe’s
847 Fort Salonga Rd
Northport, NY 11768
631-651-8812

Upstate New York

Cheeseburger in Paradise
340 Rte 211 East
Middletown, NY 10940
845-343-9252

Maud’s Tavern
149 Southside Ave
Hastings on Hudson, NY 10706
914-478-2326

Near & Natural
1 Court Rd
Bedford, NY 10506
914-205-3545

Season’s American Bistro & Lounge
289 Rte 100
Somers, NY 10589
914-276-2152

Soul Dog
107 Main Street
Poughkeepsie, NY 12601
914-204-3768

Three Dogs Gluten-Free Bakery
510 North State Rd
Briarcliff Manor, NY 10510
914-762-2121

Connecticut
Frascati Restaurant & Pizza
581 Newfield Ave
Stamford, CT 06905
203-353-8900

New Jersey
Carlo’s Gourmet Pizzeria & Restaurant
326 Rte 9
Englishtown, NJ 07720
732-536-6070

Cheeseburger in Paradise
344 Rte 46 East
Wayne, NJ 07470
973-237-9091

Cheeseburger in Paradise
625 South US Hwy 1
Iselin, NJ 08830
732-636-3767

Cheeseburger in Paradise
700 Plaza Dr
Secaucus, NJ 07094
201-392-0500

Gaetano’s Restaurant
10 Wallace St
Red Bank, NJ 07701
732-741-1321

Janice a bistro
23 Sheridan Ave
Hohokus, NJ 07423
201-445-2666

Mama’s Restaurant Café Baci
260 Mountain Ave
Hackettstown, NJ 07840
908-852-2820

Uno Chicago Grill
West Belt Plaza, Rte 23 S
Wayne, NJ 07470
973-256-0700

Uno Chicago Grill
286 Washington St Plaza, 4A
Jersey City, NJ 07302
201-395-9500

Uno Chicago Grill
426 Rte 3 W
Livingston, NJ 07014
973-992-8496

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Monday, April 13, 2009
Chef to Plate National Awareness Campaign Kicks Off in May
Chef to Plate National Awareness Campaign Kicks Off in May - Celiac Awareness Month

Restaurants across America help spread awareness of gluten intolerances by participating in the Chef to Plate Awareness Campaign in May as part of Celiac Awareness Month. Dining out can be difficult for persons with celiac disease and other forms of gluten intolerances. Restaurants offering gluten-free meal options are being proactive in helping 15 million Americans dine out without fear. Chef to Plate celebrates these restaurants during Celiac Awareness Month.

Auburn, WA (PRWEB) April 7, 2009 -- In the US, over 15 million people suffer from gluten intolerances and rely on restaurants with gluten-free menus to be able to dine out safely. Restaurants across America will participate in the Chef to Plate Awareness Campaign (www.gluten.net/events.php) to help spread awareness of celiac disease and other forms of gluten intolerances during May - Celiac Awareness Month.

Restaurants both large and small are eager to participate in the Chef to Plate Campaign. Many restaurants find the gluten-free menu has brought them a loyal group of customers who return over and over. Gluten-free consumers rely on these restaurants to dine out without getting sick. Studies show that as many as 64% of persons with celiac disease do not eat away from home, adding to their feelings of having a low quality of life. Restaurants like Sambuca's in NY are realizing increased revenue at 14% or more by offering gluten-free options.

May is celebrated worldwide as celiac awareness month. 1 in 133 people suffer from celiac disease, an autoimmune disease that damages the intestine when proteins from wheat, rye or barley (gluten) are eaten. Celiac disease is most commonly associated with early bone disease, anemia, infertility and aggressive cancers, but can include many symptoms in every body system. For another 15 million people in the US, gluten intolerance doesn't damage the intestines but causes symptoms that interfere with their ability to feel healthy. Although limited, research suggests that a gluten-free diet may be helpful in a number of health conditions.

Wheat is found in many foods, making it difficult to eliminate gluten. Offering gluten free menu choices can be as easy as omitting foods or making creative substitutions to existing menu items. "Cheeseburger in Paradise is committed to providing delicious menu items for our guests with gluten-free diets", says Casey Barile, Marketing Manager . The Cheeseburger in Paradise gluten-free menu ranges from appetizers and salads, to trademark island specialties. Some favorites include the bunless Caribbean Chicken Sandwich--a jerk-season chicken breast topped with melted Swiss cheese, roasted red and yellow bell peppers, and a creamy red pepper aioli; a unique Island Chef Salad featuring roasted chicken breast, pineapple, coconut, candied almonds, and golden raisins in a fresh mix of greens, all tossed with Cheeseburger in Paradise's own Coconut Curry dressing; and non-alcoholic Tropical Paradise drink, a concoction sure to put anyone in an island state of mind, says Watson. Patrons agree.

Chef to Plate is a national awareness campaign of the Gluten Intolerance Group of North American (GIG) and is endorsed by GlutenFree Passport; Gluten-Free on the Go; The Celiac Scene; and Trisha Thompson, the Gluten-Free Dietitian. To learn more about the Chef to Plate: Celebrating Restaurants Serving Up Gluten-Free Awareness Campaign, participating restaurants, celiac disease, GIG or the campaign endorsers visit http://www.gluten.net/events.php.

About Gluten Intolerance Group of North American:
GIG is a national nonprofit organization who has been providing consumer and food industry support and education for 35 years. Cynthia Kupper, RD, executive director is a respected authority in gluten intolerances, food industry programs and the gluten-free diet. For more information contact Ms Kupper at 253-833-6655 or visit www.GLUTEN.net.

About Chef to Plate Endorsers:
GlutenFree Passport provides food services education and consulting services that empower consumers in their ability to eat away from home safely. For more information contact visit www.glutenfreepassport.com.

Gluten-Free on the Go is an internet celiac-friendly guide to restaurants, cafes and hotels worldwide. For more information contact visit www.gluten-free-onthego.com.

The Celiac Scene is a guide to finding gluten-free products and services. For more information visit www.theceliacscene.com.

Trisha Thompson, the Gluten-Free Dietitian an author and leading expert in celiac disease and the gluten-free lifestyle. For more information visit www.glutenfreedietitian.com.

Contact:
Cynthia Kupper, executive director
Gluten Intolerance Group of North America
253-833-6655
http://www.Gluten.net

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Friday, April 10, 2009
Gluten-Free on 90210
Update 6/15: the video was taking down from YouTube due to copyright infringement. The episode was called "Off the Rails" and you can find another version here, including Polish subtitles! http://www.youtube.com/watch?v=xdhBNCQ3HJM

I have been a devout Beverly Hills 90210 watcher since I was 12 years old so obviously I am watching the new series even though it is basically a teen train wreck that I can't turn away from. No pun intended for this week's them.

Imagine my surprise when gluten-free got not one but TWO shout-outs in this week's episode! The first mention of gluten-free bread was in reference to living in Beverly Hills and having options that they wouldn't have in Kansas. I imagine those in Kansas would gladly prove the 90210 mom wrong but hey, they mentioned gluten-free on TV! The next mention was when they were serving the gluten-free french toast for breakfast. This mention of gluten-free would have never been on the original BH 90210, but it is nice to see that gluten-free mentions are hitting the prime time television shows these days.

You can check it out here around 1:38 and again at 3:07.

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Thursday, April 9, 2009
Gluten-Free Birthday Traditions


I grew up being the only kid in school not bringing in Munchkins, but bringing in dixie cups of vanilla and chocolate ice cream. Of course the other kids LOVED this, but I wanted to be like everyone else.

Cupcakes seem like another birthday norm so starting a few years back, I decided that I needed gluten-free cupcakes on every birthday. Lucky me that for the past two years, I have had great friends and coworkers head to BabyCakes NYC to buy me gluten-free cupcakes. My coworkers devoured the gluten-free cupcakes yesterday, not even noticing the difference from regular cupcakes. I managed to eat 1 1/2 in the office and come home with 2 1/2. I don't think 4 cupcakes in a span of two days is that bad.

Babycakes NYC
248 Broome St
New York, NY 10002
(212) 677-5047
Open Tue-Thu 10am-10pm; Fri-Sat 10am-11pm; Sun 10am-8pm


My other birthday traditions include taking a day off from work and heading to the spa for a 90-minute massage and a manicure. Ahhh, what a lovely day.

Happy Birthday to me!

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Wednesday, April 8, 2009
2009 Washington, DC Gluten-Free Cooking Spree
Friday, May 1, 2009
Hyatt Regency-Bethesda
One Bethesda Metro Center
7400 Wisconsin Avenue
Bethesda, MD 20814

Early Bird Admission $50 (until April 15, 2009)
General Admission after April 15 $75

Click here to buy tickets.

Watch top chefs, doctors and reporters compete to make the best gluten-free dish!

The National Foundation for Celiac Awareness invites you to participate in the Gluten-Free Cooking Spree, event that joins together the medical and lifestyle aspects of celiac disease to educate both doctors and chefs about celiac disease and the gluten-free diet.

* Top chefs, doctors and reporters will be put on teams of three. Each team will have one chef, one doctor and one reporter. Together, the doctor, chef and reporter will work to create the best gluten-free dish.

* Attendees will sample the food cooked by the chefs and enjoy a large assortment of other gluten-free food options. Come hungry! All attendees will take home a fabulous goodie bag filled with treats from a variety of gluten-free vendors.

* A three-person panel will judge the recipes and award a prize to the winning team.

Enjoy gluten-free hor d’oeuvres, desserts, beer and wine. All food will be gluten-free!

To learn more about celiac disease, go to www.CeliacCentral.org. For questions, call 215-325-1306, ext. 101.

For more information: DC Gluten-Free Cooking Spree

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Monday, April 6, 2009
Chef to Plate National Awareness Campaign
April 2009 update: Here is a list of participating restaurants

Celebrating Restaurants Serving Up Gluten-Free Awareness
May 3, 2009


Endorsed by:
GlutenFree Passport: www.glutenfreepassport.com
Gluten-Free on the Go: www.gluten-free-onthego.com

Gluten Intolerance Group (GIG) launches a national awareness campaign for gluten-free living, through the restaurants that support persons living with gluten intolerances.

Why: To provide support of those restaurants with gluten-free menus and spread awareness of celiac disease and other forms of gluten intolerances, the Gluten Intolerance Group of North America celebrate those restaurants and spread awareness of gluten-free living through the national awareness program “Chef to Plate – Celebrating Restaurants Serving Up Gluten-Free Awareness”

“Helping Hands to Provide Peace of Mind” is a grass roots effort to support persons living with gluten intolerances through GIG’s various programs and activities. Grassroots efforts to spread awareness can accomplish a lot with minimal financial resources.

Campaign Goals:


* Spread national awareness of celiac disease and gluten intolerance conditions during May, Celiac Awareness Month
* Spread recognition and awareness of restaurants with gluten-free menu options
* Bring Peace of Mind to persons with gluten intolerances when dining out
* Joining of restaurants across the country in a day of awareness

Who: Restaurants with gluten-free menus will be able to participate.

How: For information on how to participate as a restaurant or a campaign leader, contact GFRAP@gluten.net.

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Gluten-Free Alert: Pistachio Recall
From the FDA Website:

The FDA and the California Department of Public Health (CDPH) are investigating Salmonella contamination in pistachio products sold by Setton Pistachio of Terra Bella Inc, Calif. The company has stopped all distribution of processed pistachios and is voluntarily recalling approximately 1 million pounds of its products. Because the pistachios were used as ingredients in a variety of foods, it is likely this recall will impact many products. In addition, the investigation at the company is ongoing and may lead to additional pistachio product recalls.

The contamination involves multiple strains of Salmonella. Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Thus far, several illnesses have been reported by consumers that may be associated with the pistachios. It is not yet known whether any of the Salmonella strains found in the pistachio products are linked to an outbreak. The FDA is conducting genetic testing of the samples to pursue all links.

FDA will be working closely with the pistachio industry to help it understand the risks Salmonella poses to their product and the importance of taking precautions to keep their product free of contamination. As part of this effort, on April 3, 2009, FDA issued a letter to all known pistachio processors in the U.S. reminding them of their legal responsibility to ensure that the products they are providing are safe for consumption and spelling out many of the good manufacturing practices that must be met by anyone manufacturing, packaging or holding human food in interstate commerce. FDA intends to examine current pistachio industry practices to identify and address practices that may lead to contamination by bacteria, and to issue guidance to the industry that provides additional information about measures that can be taken to prevent Salmonella contamination.

In addition, the Cal-Pure co-op of California Pistachio Growers and the Western Pistachio Association have established a website that lists firms that have informed Cal-Pure co-op of California Pistachio Growers and the Western Pistachio Association that their products do not contain pistachios from Setton. Information on this web site has not been verified by FDA, and FDA is not responsible for its contents: www.pistachiorecall.org.

Be sure to check your gluten-free products containing pistachios today!
Pistachios and other Pistachio Containing Products Recall List

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