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Friday, April 29, 2011
Chef to Plate Campaign 2011
I am excited to be participating in my third year of the Chef-to-Plate Campaign organized by the Gluten Intolerance Group. The Gluten Intolerance Group reached over 3.9 million people last year and will expand even further this year. I would like to think my contacts at 6 restaurants in New York City are making a difference in this campaign!

This is a grass-roots campaign to help spread awareness of celiac disease and gluten intolerance throughout the nation and into Canada and even Turkey this year, using restaurants that already have a gluten-free menu and have a solid working understanding of how to treat gluten-free menu orders. This campaign was a big success in 2010. The Gluten Intolerance Group reached more than 3.9 million people! Through GIG's partnership with several organizations, they were able to help spread gluten-free awareness throughout the gluten-free community. Participating restaurants were posted on several websites. More than 400 restaurants, including several chains such as The Melting Pot and Godfather’s Pizza participated, as did individual restaurants all over the United States and Canada.

Help support this campaign by dining out at one of the participating restaurants. Be sure to tell the restaurant staff you support them for supporting you!

Click here to see if there is a participating restaurant in your area.

Here is the official press release from GIG:

Chef to Plate interNational Awareness Campaign Kicks Off in May – Celiac Awareness Month

Restaurants in Washington and 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 is a part of American culture.  The average American eats out 3-5 times per week.  People with Celiac Disease and Gluten Intolerance must adhere to a strict gluten-free diet – meaning no wheat, barley or rye and no cross-contamination from any of these gluten-containing grains.  Imagine not being able to join friends or a date at a local restaurant, or missing out on a get-together because of not being able to eat the food. Restaurants all over this region are starting to develop gluten-free safe foods/menus to cater to those with Gluten Sensitivity or Celiac Disease.

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, Canada and Turkey will participate in the Chef to Plate Awareness Campaign to help spread awareness of celiac disease and other forms of gluten intolerances during May – Celiac Awareness Month.

May is celebrated worldwide as celiac awareness month. 1 in 100 people suffer from celiac disease, an autoimmune disease that damages the intestine when proteins from wheat, rye or barley (gluten) are eaten.
Chef to Plate is a national awareness campaign of the Gluten Intolerance Group of North American (GIG).  To learn more about the Chef to Plate Gluten-Free Awareness Campaign visit

 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

Rebecca Powell, GIG Campaign Manager

Cynthia Kupper, Executive Director
Gluten Intolerance Group of North America

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Thursday, April 28, 2011
Gluten-Free Living™ Magazine Kicks off National Celiac Disease Awareness Month
Gluten-Free Living™ Magazine Kicks off National Celiac Disease Awareness Month with New Info-Rich Online and Social Networking Offerings
Includes launch of valuable downloadable guides, monthly e-newsletter, and weekly Facebook giveaways

HASTINGS-ON-HUDSON, NY, April 25, 2011 – Gluten-Free Living™ (GFL)the nation’s leading magazine for practical, reliable information about the gluten-free diet, announced today that it is kicking off National Celiac Disease Awareness Month (May) with the launch of new, information-rich online and social network offerings in addition to valuable giveaways. 

New Downloadable Guides

“All month long, we’re offering a series of downloadable guides that visitors to our website will find easy-to-use and extremely helpful for following a gluten-free diet,” says Kendall Egan, Director of Marketing for Gluten-Free Living.  

According to Egan, the magazine will kick off the series with two guides:  “How to Embrace a Gluten-Free Diet” -- a helpful resource that lists foods to avoid, explains why, and suggests substitutes for a worry-free gluten-free diet; and “How To Read Food Labels” -- helpful tips on what to look for in ingredient statements and on nutritional panels when shopping for gluten-free foods.

“We’re also launching a variety of other new and exciting gluten-free ‘e-sources’ and will be offering some extremely valuable giveaways on our Facebook page,” Egan added.

TGIGF (Thank Goodness It’s Gluten Free) Facebook Fridays

Each Friday in May (May 6, May 13, May 20 and May 27), Gluten-Free Living will host TGIGF Facebook Fridays at which it will randomly select one weekly winner to receive a TGIGF Friday Fun Basket brimming with delicious gluten-free products such as Bob's Red MillEnjoy Life FoodsMary's Gone CrackersSurf Sweets and  Pamela's Products among many others; and a one year subscription to Gluten-Free Living magazine.

There are two ways to win:

          “Like” Gluten-Free Living on Facebook and complete this sentence:  “I love Gluten-Free Living because…"

          Follow Gluten-Free Living on Twitter and retweet the GFL blog post about TGIGF Facebook Fridays

glutenfreeliving express E-Letter

Gluten-Free Living is also launching a free, subscription-only e-letter -- glutenfreeliving express – which will include quick, timely topics and other tidbits of helpful information for leading a happy, healthy gluten-free lifestyle.  Some features will include:

          GFL voices  a readers’ forum where a gluten-free lifestyle dilemma is posed and readers write in with their opinions

          GFL blog bites – one or two quick nibbles from the Gluten-Free Living blog with links to full posts 

          GFL small plates – candid answers to the most frequently asked questions about food and the gluten-free diet

Downloadable Back Issues

Readers will be happy to learn that downloadable back issues Gluten-Free Living are now available at the Gluten-Free Living website.

“We’re offering digital back issues as a direct result of reader demand,” says Egan.  “Readers appreciate that Gluten-Free Living back issues contain valuable and timeless content, and they depend on them as a resource for everything from food testing and label reading to pregnancy and summer menu ideas ” she adds. 

For more information on Gluten-Free Living’s new online and social networking initiatives, visit, read the GFL Blog, and follow us on Facebook and Twitter.

About Gluten-Free Living

Gluten-Free Living™ is the nation’s leading magazine for practical, reliable information about the gluten-free diet.  Founded in January 1996, Gluten-Free Livingreaches more than 60,000 people through subscriptions and distribution to thousands of select mainstream grocery and natural foods stores, national drug stores, national book stores, national discount retailers, and thousands of independent health food stores throughout the U.S. and Canada.  Ninety-five percent of its readers follow a gluten-free diet or are a parent of a child who follows the diet.  Other readers include doctors, dietitians, nutritionists, and support group leaders who useGluten-Free Living as a resource for their patients.  For more information, vision

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Wednesday, April 27, 2011
Pi Gluten-Free Expands Throughout NYC
I first blogged about Pi Gluten-Free back in March after meeting founder Andrea Sorkin through some mutual friends. Since March, Andrea and I have become good friends. We've gone for swanky drinks together, had marathon phone sessions, and she has even introduced me to another friend of hers from the gluten-free community and the three of us are hoping to have some intense brainstorming sessions (and probably gossip too) over the next few months. Andrea is so passionate about her company, but more importantly about her social mission to spread awareness about public health. I am excited to announce that Pi Gluten-Free has expanded their distribution in New York City. Below is part of their April newsletter announcing their new locations and news.

PI IS OUT AND ABOUTIn other news, Pi is now available in many more stores throughout the NYC area. PLEASE stop by when you’re in the neighborhood to give store buyers a great first impression of Pi. As of this week, Pi is available at the following locations: 

  • Health Nuts @ 99th and Broadway in Manhattan (mini pies and quiche)
  • Health Nuts @ 64th and 2nd Avenue in Manhattan (mini pies and quiche)
  • Simply Natural @43rd and 10th Avenue in Manhattan (mini pies, quiche, and cupcakes)
Pi will also soon be coming to the infamous Perelandra Natural Foods store on Remsen Street in Brooklyn Heights. Please follow us on Facebook and Twitter for announcements. We’ll also be hosting demos at selected Health Nuts locations, Perelandra, and at G-Free NYC. So stay tuned! We’re very excited to have our products out on store shelves. 
Pi is also continuing to make appearances at the wonderful Foodshed Farmers Market, located at 388 Atlantic Avenue in Brooklyn. We are scheduled to be there again on May 1st, and expect to be there every other week thereafter. During our weeks off, you can still stop by the market to get your fix of Pi. We won’t be there to greet you in person but our food will be. Just ask for a slice of Pi when you get there. And be sure to check out all of the other amazing local goodies the market has to offer! 
Would you like a cup of coffee with your Pi? Then stop by the Ecopolis Café on the corner of Smith and Warren Streets in Brooklyn for a gluten-free quiche or vegan cupcake, and choose from their incredible menu of organic coffee or tea to go with it. 
If you would like your local store to carry Pi, please print out a copy of our product request form and bring it into your store manager. The document can be downloaded directly from the where to buy page of our website:
HOME DELIVERY UPDATEIn my last note to all of you, I promised that we would be rolling out home delivery to NYC and tri-state residents by the end of March. Thanks so much to those who signed up for this service! Sadly, this venture has been delayed. We conducted some test shipments during the month of March and weren’t satisfied with the results. We know that we could ship our products frozen, but as a gluten-free consumer myself I just love having a fresh Pi – I consider it a luxury. So we’re still working on a solution. We also recently learned that you CANNOT vacuum seal a fresh pie or quiche due to the risk of botulism. Buyer beware! And DO NOT try this technique at home! Hopefully, we’ll soon have a way to ship you fresh Pi without poisoning you or giving you crumbs rather than what you paid for. Thanks so much for your patience. In the meantime, please shop at some of the stores listed. We also accept advance orders for Pi that can be picked up at Foodshed, Ecopolis Cafe, or Peter’s Restaurant.


Tuesday, April 26, 2011
Rudi's Gluten-Free Bakery Unbelievably Good Gluten-Free Recipe Contest
Rudi’s Gluten-Free Bakery Challenges Aspiring Chefs with Unbelievably Good Gluten-Free Recipe Contest
Fans compete for trip to Colorado and chance to star in online cooking show and national advertisement

Boulder, Colo. – April 18, 2011 – Rudi’s Gluten-Free Bakery, maker of unbelievably good gluten-free baked goods, today announced theUnbelievably Good Gluten-Free Recipe ContestInspired by the passion and creativity of gluten-free foodies everywhere, Rudi’s Gluten-Free Bakery fans are encouraged to share their gluten-free culinary masterpieces in the Unbelievably Good Gluten-Free Recipe Contest for a chance to win a free trip to Boulder, Colo., star in their own online cooking show and be featured in a national media advertisement for Rudi’s Gluten-Free Bakery!

Today through May 20, aspiring gluten-free chefs are invited to visit the Rudi’s Gluten-Free Bakery Facebook page and click on the recipe contest tab to enter. Rudi’s wants fans to get creative with gluten-free bread and some ter-RUDI-ific gluten-free recipes. There are only two recipe requirements: 

1.       The recipe must be gluten-free.
2.      The recipe must include at least one product from the Rudi’s Gluten-Free Bakery line (Original, Multigrain and Cinnamon Raisin Breads, Multigrain Hamburger Buns and Hot Dog Rolls, and Original Pizza Crusts).
All types of recipes are welcome, from kid-approved options to fine dining fare. Along with the recipe, Rudi’s wants to hear why gluten-free cooking is important to the aspiring chef.

“We created Rudi’s Gluten-Free Bakery to help people suffering from celiac disease and gluten intolerances enjoy great tasting, healthy baked goods that have the same taste, texture and appearance of regular options,” said Doug Radi, vice president of marketing for Rudi’s Gluten-Free Bakery. “We’re continuously amazed by the culinary creativity, passion and inspiration within the gluten-free community, and we can’t wait to see the exciting ideas our fans cook up.  We’re looking forward to meeting the top three finalists in June for a gluten-free recipe showdown and celebration.”

Recipe submissions will be accepted until May 20, 2011, and online voting will continue through June 6, 2011. The top 10 fan favorites, determined by the number of Facebook votes, will each receive a $250 gift card to Williams-Sonoma, an assortment of Rudi’s products and swag, and a chance for their recipe to be chosen as a top three finalist.  

From the top 10 fan favorites, three finalists will be determined by a panel of judges including:
·        Chef Jeffrey Barbour, Restaurant 4580
·        Martin Hammer, owner of Restaurant 4580
·        Chef Dan Kohler from Renegade Kitchen and Alternative Appetites
·        Jane Miller, CEO of Rudi’s Gluten-Free Bakery

The top three finalists will receive a trip for two to Boulder, Colo., home of Rudi’s Gluten-Free Bakery, where they will compete in the Final Recipe Cook-Off at Restaurant 4580 on June 24, 2011. The grand prize winner will star in a National Foundation for Celiac Awareness – Alternative Appetites cooking show with Chef Dan Kohler of Renegade Kitchen and be featured in a national media advertisement for Rudi’s Gluten-Free Bakery. For complete contest and prize details, visit the Rudi’s Gluten-Free Facebook page and click on the Recipe Contest tab.

Important Contest Dates:
·        April 18 – May 20:  Recipe submissions accepted on the recipe contest tab on the Rudi’s Gluten-Free Bakery Facebook page
·        April 18 – June 6:  Online voting open to the public
·        June 7:  Top 10 fan favorites announced
·        June 7 – June 13:  Top 10 fan favorite recipes reviewed by panel of judges
·        June 13:  Top 3 finalists announced
·        June 24:  Top 3 finalists compete in Final Recipe Cook-Off at Restaurant 4580 in Boulder, Colo. 

To learn more about Rudi’s Gluten-Free Bakery, visit

About Rudi’s Organic Bakery, Inc.
Rudi’s Organic Bakery, Inc., founded and headquartered in Boulder, Colo., is the only nationally available brand offering a full line of certified organic bread and baked goods. Rudi’s Organic Bakery has a long history of baking bread a better and brighter way, by using simple organic ingredients that contain no artificial ingredients, preservatives, high fructose corn syrup or trans-fat. Since 2005, Rudi’s Organic has been a part of Charter Baking Company, Inc., a portfolio company of Charterhouse Group, Inc.  Rudi’s Organic is a premier organic brand with distribution throughout the U.S. in both natural foods stores and mainstream supermarkets. Founded in 1976, Rudi’s Organic offers small batch organic artisan breads, sliced sandwich breads, wide pan sandwich breads, hamburger and hot dog buns, wraps and a popular line of organic spelt breads, buns and tortillas. In July 2010, Rudi’s Organic Bakery launched a new line of natural gluten-free products under the Rudi’s Gluten-Free Bakery brand. Follow Rudi’s Gluten-Free Bakery on FacebookTwitter, and Rudi’s Gluten-Free Blog, Baked on the Bright Side.

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Monday, April 25, 2011
Take Action: Gluten-Free Legislation
There has been a lot of hype lately surrounding the lack of support from the FDA when it comes to mandatory labeling of gluten-free products. There are some fundraising events going on promoting this cause but it has been unclear to me exactly how lawmakers are directly involved with the events and where your donations are going. Raising awareness is one thing, but having a member of the government be intimately involved and actually take action is another thing. Lucky for us New Yorkers, there is some progressive action going on in our gluten-free community.

New York City Council Member Daniel Dromm has introduced two pieces of legislation concerning gluten: Int. No. 502 and Res. No. 689. The passage of these bills in New York City will hopefully increase understanding nationwide about celiac disease and the importance of proper labeling. I have included the text of these resolutions below. The latter resolution is most relevant to our NYC gluten-free community. Council Member Dromm has a very personal connection to Celiac Disease, his mother has it and so does one of his former interns.

For my readers in New York City, I encourage you to to contact your Council Members to ensure they are signed on as co-sponsors of these pieces of legislation. To figure out who represents you, constituents can go to: I urge you all to sign up to co-sponsor this legislation. It is your right as a gluten-free American!

Thank you Council Member Dromm for proposing this legislation and for supporting the gluten-free community.

Int. No. 502
By Council Members Dromm and Cabrera

A Local Law to amend the administrative code of the city of New York, in relation to gluten and food establishments.

Be it enacted by the Council as follows:

Section 1. Chapter one of title 17 of the administrative code of the city of New York is amended by adding a new section 17-198 to read as follows:

§17-198 Posting of gluten information.
a. Definitions.
1. "Covered food service establishment" shall mean a food service establishment within the city of New York that is one of a group of 15 or more food service establishments doing business nationally, offering for sale substantially the same menu items, in servings that are standardized for portion size and content, that operate under common ownership or control, or as franchised outlets of a parent business, or do business under the same name.

2. "Food service establishment" shall have the meaning as such term is defined in section 81.03 of the health code of the city of New York, except that it shall apply exclusively to places where food is sold and space is designated specifically as an eating area.

3. "Menu" shall mean a printed list or pictorial display of a food item or items, and their price(s), that are available for sale from a covered food service establishment and shall include menus distributed or provided outside of such establishment.

4 "Menu board" shall mean any list or pictorial display of a food item or items, and their price(s) posted in and visible within a covered food service establishment or outside of a covered food service establishment for the purpose of ordering from a drive-through window.

5. "Menu item" shall mean any individual food item, or combination of food items, listed or displayed on a menu board or menu that is sold by a covered food service establishment.

6. "Food item tag" shall mean a label or tag that identifies any food item displayed for sale at a covered food service establishment.

b. Scope and applicability. This section shall apply to menu items that are served in portions the size and content of which are standardized at a covered food service establishment. This section shall not apply to menu items that are listed on a menu or menu board for less than 30 days in a calendar year.

c. Posting gluten information for menu items. All menu boards and menus in any covered food service establishment shall indicate which menu items contain gluten. Such information shall be listed clearly and conspicuously, adjacent or in close proximity to such menu items so as to be clearly associated with the menu item, using a font and format that is at least as prominent, in size and appearance, as that used to post either the name or price of the menu item.

1. Food item tags. When a food item is displayed for sale with a food item tag, any such food that contains gluten shall include that it contains gluten in a font size and format at least as prominent as the font size of the name of the food item.

2. Drive-through windows. Gluten content information at drive-through windows shall be displayed on either the drive-through menu board, or on an adjacent sign visible at or prior to the point of ordering, so long as the gluten content for each menu item is clearly and conspicuously posted on the sign adjacent to their respective menu item names on the drive-through menu board.

d. Penalties. Any covered food service establishment that violates subdivision c of this section of the code or any of the rules promulgated thereunder shall be liable for a civil penalty not to exceed one hundred dollars for each violation.

e. Instruction and testing on gluten. The department shall require instruction and testing on gluten as part of any food protection course provided pursuant to Article 81 of the health code of the city of New York.
§2. This local law shall take effect one hundred eighty days after its enactment into law, provided that, the commissioner may promulgate any rules necessary for implementing and carrying out the provisions of this section prior to its effective date.

Res. No. 689
By Council Members Dromm, Brewer, Koppell, Mendez, Nelson, Reyna, Rose, Sanders Jr., Williams and Lappin

Resolution calling on the United States Food and Drug Administration to make "gluten-free" labeling of foods mandatory.

Whereas, The number of Americans with celiac disease, a chronic inflammatory disorder of the small intestine and gluten intolerances has been estimated to be 1 in 133; and

Whereas, Celiac disease is triggered by ingesting certain proteins, commonly referred to as "gluten" which is naturally present in some cereal grains; and

Whereas, In those suffering from celiac disease gluten causes a variety of serious health problems including: iron deficiency anemia, delayed puberty, infertility, osteoporosis, hepatitis, peripheral neuropathy, ataxia, and epilepsy; and

Whereas, The United States Food and Drug Administration (FDA) proposed a rule to make "gluten-free" labeling voluntary for food product manufacturers; and

Whereas, The proposed rule seeks to define "gluten-free" for food labeling purposes in order to ensure that consumers know what is in the food products they purchase; and

Whereas, There is no regulatory definition of the term "gluten-free" in the United States; and

Whereas, However, a standardized definition of the term "gluten-free" would assist food product manufacturers by providing them with a clear definition of the term, thereby eliminating any uncertainty as to how they may label their products; and

Whereas, A standardized definition of the term "gluten-free" can serve to
protect the public health by providing consumers with celiac disease, and others who must avoid gluten in their diet, with the assurance that food products bearing this labeling meet a clear standard established and enforced by FDA; and

Whereas, For those who must closely monitor the potential use of gluten in their diets, the mandatory labeling of foods as "gluten-free" would help those individuals better regulate their diets; now, therefore, be it

Resolved, That the Council of the City of New York calls upon the United States Food and Drug Administration to make "gluten-free" labeling of foods mandatory.

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Friday, April 22, 2011
The Public Health Crisis No One Is Talking About
I just got back from the Czech Republic last night. I am tired but have lots I want to share with my readers about traveling gluten-free overseas. This will come in the next few days. In the meantime, I wanted to share this article that was published on the Huffington Post while I was gone. The author, Sasha Cagen, is not only a Celiac but she is a world traveler. I love these people that embrace the gluten-free lifestyle overseas! The article is well-written and the comments are quite thought-provoking. Enjoy!

The Public Health Crisis No One Is Talking About
by Sasha Cagen

Imagine there is a food additive that slowly poisons you and can even kill you. Now imagine you have no way of knowing whether it is in your foods. Three million American celiacs and I find ourselves in this situation. We have been patiently waiting for the FDA to pass a gluten labeling law while Brazil, the European Union, and Australia acted years ago.

On May 4, activists will be baking a 12-foot gluten-free cake in Washington, DC to get the FDA and Congress to take long-overdue action on this public health crisis. It's high time the U.S. caught up with the rest of the world.


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Monday, April 18, 2011
100% Gluten-Free Restaurant in Prague
I was not going to post from my trip, but I was too excited not to share this restaurant with my readers. Literally the day I was getting on the plane, I found this new restaurant in Prague through a Czech page on Facebook of all places. As of April 1st, Restaurace Na Zlaté křižovatce is the first 100% gluten-free restaurant in all of Prague.

Traditional Czech cuisine is very unfriendly to those of us on a gluten-free diet. The dishes are heavy on flour-thickened sauces, dumplings, and fried foods. Now, you can enjoy traditional cuisine in a very safe environment at this new restaurant where everything is gluten-free. I will update more about this meal when I get home, but I wanted to share this great news with everyone right away! The staff was fantastic, the meal was delicious, but more importantly where the language is impossible and the food is usually unsafe, this is truly a safe haven for us with Celiac Disease.

Check out the "no wheat" symbol on the front of the restaurant. How reassuring is that!

Restaurace Na Zlaté křižovatce
Za Poříčskou bránou 382/16
Praha - Florenc, 186 00
Telefon: +420 775 110 468

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Wednesday, April 13, 2011
You Mislabel, You Go to Jail!
Durham man who sold fake gluten-free bread gets 11 years in prison

Read more:

This is seriously a huge win for the gluten-free community. This baker "mislabeled" his products as gluten-free when they weren't really safe for us to eat. Now he is going to jail! This better be a warning for vendors and restaurants alike that false advertising of gluten-free products is really a serious offense and dangerous to those of us that must eat gluten-free due to major medical conditions. Thank you Raleigh court systems, from the gluten-free community!

Another article can be found here:

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Tuesday, April 12, 2011
Louisville Gluten Free Expo
WHO: Celiac Awareness Tour

 Louisville Gluten Free Expo
Featuring: Expert Speakers - Chef Demonstrations - Gluten Free Vendor Market - Gluten Free Food Drive for Dare to Care Food Bank - Local Celiac Support Groups - National Celiac Organizations - University of Maryland Celiac Research Center

 Saturday, April 16th, 201, 9:00 am – 3:00 pm

WHERE: Clifton Center 2117 Payne Street, Louisville, KY 40206


The Celiac Awareness Tour stop in Louisville provides outreach and education to locals following a gluten free diet with the upcoming Gluten Free Expo.

The Celiac Awareness Tour’s upcoming Gluten Free Expo from 9:00 a.m. to 3:00 p.m. on April 16th at the Clifton Center in Louisville, KY reaches out to people following a gluten free diet. The event, presented by Kroger and Rainbow Blossom Natural Foods Market and sponsored by Glutino, provides an opportunity for those recently diagnosed with Celiac Disease as well as those well adapted to a gluten free diet to shop the gluten free market, listen to expert speakers, meet local support groups and watch chef demonstrations along with their friends and family.

Gluten Free Food Drive for Dare to Care Food Bank - Local Celiac Support Groups
Expert Speakers - Chef Demonstrations - Gluten Free Vendor Market
National Celiac Organizations - University of Maryland Celiac Research Center

What is Gluten? Many furrow their brow when confronted with the question. Gluten is a protein found in wheat, barley, rye, kamut and spelt. These grains and their derivatives are present in many common consumables from bread to beer. Gluten is a sneaky foe, which wreaks havoc on the intestinal track of the one in every (133) one hundred and thirty-three people suffering from Celiac Disease. In addition to those with the disease, many others are afflicted with varying degrees of sensitivity to wheat and /or gluten. Untreated Celiac Disease can result in malnutrition, gastrointestinal cancer and mental disorders among other maladies.

There is good news - Celiac Disease is treatable and no drugs are required. The prescription? A completely gluten free lifestyle in which NO gluten, not even a crumb, is allowed. The side effects of being accidentally ‘gluten-ed’ can range from unpleasant discomfort to debilitating pain. Many ‘gluten free’ foods, products and offerings are cropping up to accommodate the dietary needs of the growing number of people diagnosed with Celiac Disease.

The Celiac Awareness Tour’s Louisville Gluten Free Expo from 9:00 a.m. – 3:00 p.m. on April 16th at the Clifton Center specifically caters to those following a gluten free diet. Nearly thirty vendors will convene for the gluten free vendor market. Six expert speakers and five chef demonstrators are scheduled throughout the day to educate and inspire attendees. Folks can meet the local support groups and find information about national Celiac organizations and world-class research as well.

Attendees are encouraged to bring along a non-perishable & diet specific item for the gluten free food drive to help low-income suffers of Celiac Disease meet their needs. Plus the competitive sort can win $100 grocery gift certificate by participating in the Pamela’s Products ‘Bake-Off. Whether newly diagnosed, a long-time follower of a gluten free diet or a friend or family member of someone with Celiac Disease, attendees are sure to enjoy the variety of offerings at The Celiac Awareness Tour’s Louisville Gluten Free Expo

Jenny Kelley, Director of Marketing and Public Relations
Celiac Awareness Tour


Monday, April 11, 2011
Yoga Pizza Party for Celiacs in NYC

Elyse Sparkes has been living gluten-free for 7 years. As a personal trainer, yoga teacher, and Thai massage practitioner, she advocates health and wellness in NYC through SparkesWellness. Elyse loves to discover new naturally gluten-free restaurants in NYC and abroad.

Join yoga teacher and fellow celiac, Elyse Sparkes (, for a one of a kind Meetup event: Yoga Pizza Party for Celiacs!
Have you ever been accidentally gluten-ed and wished there was something you could do to feel better? Or felt like you might lose your temper at that waiter who thought you were on a fad diet? Want to know more about the connection of your mind and your body? This event is for you!...
In this yoga class you will discover helpful hints to live healthily with celiac disease. You'll experience physical postures to promote healthy digestion, improve your immune system, and stretch & strengthen your body. You'll practice mindfulness meditations to encourage acceptance, calm your nervous system, and relax your mind.
Then you'll get to meet other like-minded celiac's over GF pizza (and gf beer!) at Pie, right across the street.

Yoga Class @ CRS (Center for Remembering & Sharing)
WHEN: April 30th, 1:15-2:45pm
WHERE: CRS (Center for Remembering & Sharing) 123 4th Ave, 2nd FL (between 12th & 13th streets), New York, NY 100
*Limited to 10 people. Reserve your spot NOW*

Gluten Free Pizza Party @ Pie

WHERE: Pie, 124 4th Avenue, New York, NY 10003-4903
WHEN: April 30th, after yoga class 3pm-??

HOW MUCH: Free to attend, buy what you eat.

Feedback from last year’s Yoga for Celiacs class:

"The Yoga for celiacs class was great! Elyse suggested a ton of poses / massage techniques that are great for helping celiacs relieve pressure in the abdomen. We should definitely have another yoga for celiacs class again soon." -Terry

“Just wanted to tell everyone how wonderful the Yoga for Celiacs class tonight was...
Elyse is a great teacher - we went through a sequence of poses to help with digestion, slow down the belly-stress, and help with pain, bloating, and digestive distress, all while stretching and strengthening as yoga does so well.
As you probably know, any kind of stress creates inflammation through our bodies - in our cells & our blood vessels, not just in the gut - and I left Elyse's class feeling relaxed and centered after a very stressful day - further proof that lowering my stress level always seems to improve my celiac symptoms. Really a great class. Thanks to Elyse!” -Claire

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Friday, April 8, 2011
Happy Birthday Gluten-Free Fun
Tomorrow is my 33rd birthday. I am ok with this. Many people thinking aging is a bad thing, but I actually think that so far my 30s have been way better than my 20s. I am much more in tune with myself as a person than I was even just 5 years ago. As a tribute to my birthday, I thought I would share 33 things about myself that you may or may not know about me. Making this list wasn't as easy as I thought it would be. 

33 Gluten-Free Fun Facts
  1. I was diagnosed with Celiac Disease in 1981, at the age of three, by a very forward thinking gastroenterologist. Hewas only 29 years old at the time of my diagnosis. I truly credit this man for saving my life.
  2. I have been writing Gluten-Free Fun since January 2007. To date, I have posted almost 570 posts.
  3. I am the lead organizer of the largest Celiac or Gluten-Free Meetup group IN THE WORLD!! (There are 71 gluten-free or celiac-related Meetup groups on  We have whopping 1,273 group members in the NYC Celiac Disease Meetup group. I am very proud of this group.
  4. I talk to my mother every single day. She is one of my best friends. She calls me her very own “gluten-free celebrity”. This makes me laugh and realize how proud she is of me.
  5. I have one wonderful sister that also has Celiac Disease. I was diagnosed as a child; she was diagnosed as an adult. She grew up calling me a “Banana Baby” but little did she know she would also be a “Silly Yak” one day. I love you baby soucie!
  6. I have 545 fans on my Gluten-Free Fun Facebook page. I have 854 followers on Twitter. These numbers amaze me.
  7. I have one first cousin with Celiac Disease. I believe at least two more cousins and maybe even my dad have Celiac. They are in denial.
  8. I have twin nieces and a nephew who I adore more than anything in this world. Both of my nieces are gluten-free. They think it is hilarious that I have “no gluten” in my food too.
  9. I am addicted to the internet and social media. I really don’t know how ever lived without it. I have 258 blogs on my daily RSS feed and 163 of those are gluten-free related blogs!
  10. I have a day job completely unrelated to anything in the gluten-free community. I am the Director of Production at an education software company and I like to think I am shaping the minds of our country’s youth.
  11. I love to dance, love pop music and always dance while I cook in my 100% gluten-free kitchen.
  12. I grew up eating Ener-G foods bread since it was the only gluten-free bread on the market in the 1980s. Even with all of the delicious gluten-free breads on the market, I still buy this bread by the case a couple of times a year. It comes vacuum sealed. This is slightly scary to me.
  13. I have been featured in two Columbia Journalism School senior thesis projects about Celiac Disease. This is very flattering.
  14. I still talk to my best friend from Kindergarten. We have known each other for 27 years. She was one of the first people that knew about my Celiac Disease besides my family. Our favorite after-school snack growing up was potato chips dipped in mustard. I still eat that as a snack from time to time.
  15. I am no longer embarrassed to tell people I have Celiac Disease. It took me almost 25 years to get to this point in my life and admit that I have “food issues.” I can now openly talk about Celiac Disease and realize I have nothing to be ashamed of and my knowledge and experience can only bring awareness to others.
  16. I love to travel and have gone on at least five vacations by myself in the past 6 years. These have been some of my best experiences ever. I don’t let being gluten-free stop me which leads me to my next entry…
  17. I love quotations. Some of my favorites include: 
    • “You can’t have a favorite place until you have seen them all.” (from a printed ad)
    • “You can never step into the same river; for new waters are always flowing on to you.” (Heraclitus)
    • “Just because you have a restricted diet, doesn't mean you have a restricted life” (Allergic Girl)
  18. I was on an episode of the Food Network’s show “Chopped” in 2009 where the cook was making gluten-free crepes during her bio. The episode is called “My Froggy Clementine.” She was chopped but not before you see me in my magenta sweater more than 5 times in a very tiny kitchen. 
  19. I won a recipe contest in 2005 and I have a featured recipe in the book Beyond Rice Cakes: A Young Person's Guide to Cooking, Eating & Living Gluten-Free” by Vanessa Maltin.
  20. I buy URLs for fun. When I think of a good website name, I usually buy it. I need to stop buy and start executing some of these gluten-free projects. Stay tuned!!
  21. Some of the most amazing people in my life right now are people I met through the gluten-free community. I cherish these new friendships and love working with these people to spread awareness in our community.
  22. I have an online gluten-free store called Gluten-Free NYC Boutique. I inherited this fun website from a dear friend and fellow gluten-free blogger named David Fischer who passed away in 2009. David was the person who inspired me to start this blog. He was truly a pioneer in the gluten-free NYC blogging community. I miss David. 
  23. I have been approached by random strangers at restaurants in NYC who ask me “Are you Erin from the Meetup group?” They recognized me from the NYC Celiac Meetup website because my picture is on every damn page. I am always caught slightly off-guard by this and get embarrassed but I do secretly love it too. If you see me, say hello.
  24. I am thanked on page x of the new book Allergic Girl by Sloane Miller. When I discovered this, I actually cried happy tears.
  25. I am the moderator and founder of the Gluten-Free Goodness photography pool on We have over 560 members that post to this group and almost 5,000 pictures in the photo stream. I love taking pictures of my food and apparently so does everyone else in this group. Add your pictures today!
  26. My most viewed blog posting to date is a controversial posting about getting gluten-free food at McDonald’s. Apparently this post pissed off a lot of people. Three years later, I still get comments on this post. 
  27. My favorite movie of all time is Grease 2. I can sing every song from that movie by heart and probably recite 99% of the movie lines. When I discovered that my roommate from college and one of my suitemates both loved the movie and also could sing every single song, I knew we would be friends for life. Love you girls!
  28. I do not eat oats, even certified gluten-free oats. Never have, never will.
  29. I’m not proud to admit, but I cheated and ate gluten a lot as a teenager. This was my personal form of teenage rebellion. I knew it was extremely bad for me but I still drank beer all the time. I was probably the sickest of my life during freshman and sophomore year of college due to this cheating and realize I might have done some serious irreversible damage. Now, I NEVER CHEAT; It’s just not worth it.
  30. My favorite number has always been 33. When I play roulette, I bet on 33 black. I’m turning 33 year. I have a feeling that this is going to be a great year!
  31. I currently have 7 boxes of gluten-free Chex on top of my refrigerator. This is not unusual for me, but some of my friends think it is weird. I love a bargain and a coupon so I get especially excited when I can stock up on gluten-free products on the cheap.
  32. I manage a map of restaurants, bars, and markets that can cater to gluten-free people in New York City. I think there are now over 170 places on this map. I update it when I can and I am always happy to add reader suggestions.
  33. If you have gotten this far on my list, I thank you tremendously. Without my dear readers and fans, I wouldn’t have this blog to begin with. Thank you for your feedback, comments, and emails. They truly do mean the world to me! 

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Thursday, April 7, 2011
Big Changes at Delight Gluten-Free Magazine
I was excited to run into Jordan Gary and Stacy Maltin when I was at Food Fete back in March. They gave me some exciting news about Delight Gluten-Free Magazine. Read on to learn more.

Delight Gluten-Free Magazine Announces new publisher, Executive Editor, and Expanded distribution plan

NEW YORK, MARCH 30, 2011—Delight Gluten-Free Magazine is pleased to announce its purchase by SideWalk Media, a move that will help the dynamic magazine expand its reach into new mainstream markets.

Jordan Gary—the magazine’s new Publisher—plans to significantly expand distribution over the next year into more mainstream retailers, as well as enhance the presence of the magazine nationally and internationally. With the new ownership, the magazine has also refined its entire concept to target the global gluten-free community including people living with Celiac Disease, Diabetes, Multiple Sclerosis and Autism, as well as all-around foodies.

With the purchase, Vanessa Maltin Weisbrod has been promoted to Executive Editor of the magazine. Vanessa has been with the magazine since its beginning in 2008 and has been a driving force behind its success. She has a longstanding background in the journalism, culinary and gluten-free worlds, has published two gluten-free cookbooks and is a leading authority in the Celiac Disease community. In her new role, Vanessa will oversee all things editorial in the magazine, as well as shape the vision for it moving forward.

Julie Luse—the former publisher of the magazine—has decided to take a small step back to spend more time with her blossoming family, however she will continue on at the magazine as the Founding Editor and as Creative Director where she will be responsible for maintaining the beautiful look and feel of Delight Gluten-Free Magazine.

Additionally, Tiffany Janes has been promoted to Director of Advertising & Community Outreach. Tiffany has been a contributor to the magazine for the last two years and is a household name in the gluten-free community. She writes for several gluten-free blogs and has led the charge in Atlanta for getting restaurants to adopt gluten-free menus.

Future issues of the magazine will include:

  • Interviews with celebrities maintaining a gluten-free diet. The Spring 2011 issue features an up close and personal interview with Tenley Molzhan, best known as America’s Sweetheart who appeared on ABC’s The Bachelor.
  • Dozens of fully illustrated recipes that have all been tested and approved in-house by magazine test kitchen staff.
  • Enlightening articles that will help readers maintain a special diet.
  • A gluten-free lifestyle guide that includes safe and unsafe foods, as well as tips for understanding food additives and reading labels. Expanded recipes and substitutions for gluten-free, dairy (casein-free), nut- free, egg-free, soy-free, rice-free, corn-free and many vegetarian options.
  • Comprehensive travel articles that will help readers plan gluten-free, allergen-free trips around the world.
  • And, much, much more!

Delight Gluten-Free Magazine is published quarterly and is currently available by annual subscription, at, nationally in Whole Foods Market, Barnes & Noble, and Borders, as well as hundreds of local and organic markets. The magazine can also be found in nearly 1,000 doctors’ offices and hospital centers. An annual subscription is $18 and includes four issues of the magazine.


Delight Gluten-Free Magazine is national and international food & lifestyle publication for people with food allergies and sensitivities. Filled with fully illustrated recipes and glossy hi-resolution food photos, Delight has been put in categories with other popular food magazines on today’s newsstands. For more information, please visit

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Wednesday, April 6, 2011
Gluten-Free Family Camp Weekend
Gluten-Free Family Camp is coming to New Jersey on June 10th!! Proceeds for the weekend benefit the Celiac Disease Center at Columbia University Medical Center.

Thank you to Nicole Hunn, from Gluten-Free on a Shoestring, for letting me know about this Gluten-Free Family Camp Weekend in New Jersey. You can meet Nicole at camp that weekend during some of her gluten-free cooking demonstrations. My gluten-free twin nieces are turning four that weekend and I am sure they would love to attend something like this when they are a little bit older. As my readers know, my summer camp years were some of my best summers ever!

Gluten Free Family Camp Weekend
June 10-12 
$250 per Adult, Children FREE

Proceeds to benefit the Celiac Disease Center at Columbia University Medical Center

For additional information on NJY Gluten Free Program call 973-575-3333 x190 or email

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Tuesday, April 5, 2011
Living Without Presents The 2011 Gluten & Allergen-Free Expo

Norwalk, CT – March 24, 2011 – Living Without, the nation’s leading magazine for people with Celiac Disease, gluten sensitivity and food allergies, has become the title sponsor of the 4th annual Gluten & Allergen Free Expo, to be held April 29 - May 1 in Chicago. Living Without has teamed up with Jen Cafferty, nationally recognized expert on cooking and living gluten-free, on this Expo, the country’s premier gluten and allergen-free event.

Living Without’s editors and writers will be on-site at the vendor fair, leading gluten-free/allergen-free cooking demonstrations, meeting guests, answering questions and distributing free copies of their popular magazine.

“We’re thrilled to be uniting with Jen Cafferty to help thousands of people learn more about adapting to an allergen-free way of life, while still enjoying tasty, healthy foods,” said Alicia Woodward, Editor of Living Without. “This Expo features a variety of experts, valuable information about great tasting specialty products, cooking and baking tips, recipes, and much more.”

The Gluten & Allergen Free Expo is home to the Midwest’s largest gluten free vendor fair featuring the tastiest gluten free cuisines and allergy free foods in the marketplace. More than 70 vendors will be showcasing and sampling their products. The vendor fair also features a designated nut-free area, kids’ activities and performers.

This year’s Expo will feature a variety of cooking and baking classes taught by well-respected chefs, nutritionists and cookbook authors, who will offer tips for preparing gluten free/allergen free meals and snacks. There’s also a special cooking class for children, free of the top eight allergens. Participants will enjoy lively presentations, taste the recipes and have the opportunity to ask questions and interact with the experts.

“Partnering with Living Without on the upcoming Expo is just a perfect fit. Their experts will bring a depth and breadth of experience to the event, and attendees are sure to benefit from their vast knowledge,” said Jen Cafferty, event organizer.

The Expo’s presenters will discuss the use of replacement foods, discuss the newest allergen-friendly products available and provide tips on having a balanced diet. The event is open to the public, though pre-registration is required for some activities. The Gluten & Allergy-Free Expo is expanding to other markets, as well, including Dallas in fall 2011.

For more information or to buy tickets, please visit

About Living Without:
Living Without is the nation’s leading magazine and resource for people with Celiac Disease, gluten sensitivity and food allergies. The publication features gluten free/allergen-free recipes, created by expert chefs and nutritionists. Ingredient substitutions are provided for common food allergens such as dairy, egg, peanut, soy and tree nuts. Living Without also features tips and advice for living a healthy, active life, free of food allergens. For more information visit: Also find us on Facebook at

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