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Thursday, May 31, 2012
The L. Lodico Walk for Celiac Disease

This Sunday is the 6th Annual L. Lodico Walk for Celiac Disease in Queens, NY. Although I have never attended this walk, I have friends that participate every year who love it. Located right next to the Throgs Neck Bridge, this walk is in the lovely Little Bay Park right next to Fort Totten. If you are in the NYC, Long Island, or even Connecticut area, I recommend you check out this event on Sunday!

Location: Little Bay Park (by the front entrance gate of Fort Totten)
Time: 10am Registration Begins
11am Walk Begins
11:30-1pm Walk Ends

You can download a registration form at or contact them at GFforever@ There will be many vendors selling gluten-free products at the walk. There will also be gluten-free food samples and

Many gluten-free food samples and coupons will be available. Great raffle prizes. Fun for the kids! All of the proceeds will go to the Celiac Sprue Association.

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Wednesday, May 30, 2012
Gluten-Free Summer Campership Fundraising Extravaganza
I got this email from my friend Josh, of, last week. When I read that he was trying to raise money for gluten-free campers I jumped at the opportunity to share this information. Please read on to learn about Josh's partnership with Team Gluten-Free for the Campership Fundraising Extravaganza!

Who: The Celiac Disease Foundation is a non-profit, public benefit corporation dedicated to providing services and support regarding Celiac Disease and Dermatitis Herpetiformis, through programs of awareness, education, advocacy and research.

Team Gluten-Free is a fundraising program that provides a simple way for runners, walkers, cyclists and triathletes to raise awareness and funds for celiac disease. The money raised by Team Gluten-Free™ participants goes directly towards summer camp scholarships for children on the gluten-free diet as well as celiac disease research, support and awareness programs. Team Gluten-Free™ is a fundraising arm of the Celiac Disease Foundation, a 501 (c)(3) non-profit, public benefit corporation dedicated to the education of patients, families and health care professionals. connects the gluten-free community with the best gluten-free products, services and organizations through the Annual Gluten-Free Awards and their Podcast  The G-Freek Show.

What: To raise awareness and money;  Josh Schieffer from will be participating in three races for Team Gluten-Free this fall.  October 20th is the Beach to Battleship Ironman distance Triathlon; A 2.4 mile swim, 112 mile bike ride and a full 26.2 mile marathon.  On November 4th,  four other runners and Josh will run the New York City Marathon.  And finally the following weekend, November 11th  Josh will run the Charlotte Marathon. 

To help raise funds, some of the best gluten free companies are providing rewards for  financial donors.  Rewards will start at $10.00 donations and climb all the way to $1,000.00.  The rewards will vary from time to time as companies adjust and add products.  Stay up to date with the current rewards at

Why:A child on the gluten-free diet may have difficulty at a mainstream camp, but shouldn't miss out on the experience. There are several camps across the country that offer celiac children everything from boating, canoeing, swimming, arts and crafts, low and high ropes challenge courses, adventure programming, field events and team work. Most importantly, all meals are gluten-free, including campfire treats and barbecues. Team Gluten-Free™ is proud to provide camp scholarships or “camperships” to celiac children each summer.

Children all over the country will have an opportunity to create lifelong memories because you took the time to make a difference in their lives.


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Friday, May 25, 2012
Photos Friday: 1st Annual Mid-Hudson Walk for Celiac
The First Annual Mid-Hudson Walk for Celiac Disease

Me at my booth talking about gluten-free travel!

The spectacular view from the Walkway over the Hudson  ! 

Want to see more pictures from the event? Click here. 

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Thursday, May 24, 2012
Gluten-Free Gourmet Weekend
Want a massage??? Book by May 31, 2012 and tell them Erin Smith of Gluten-Free Fun sent you!


May 17, 2012 — Plymouth, VT — Good Commons, a boutique retreat destination located in the beautiful green mountains of Plymouth, Vermont, presents a Gluten-Free Gourmet Weekend, June 21 – 24, 2012. This all-inclusive culinary weekend is a welcome option for the many people who are affected by Celiac disease (approximately one in every 133 U.S. residents) or choose to follow a gluten-free diet.

The weekend is co-hosted by the New York City Celiac Disease Meetup Group. Whether somebody has dietary restrictions or is traveling with a loved one, the on-site chefs and health & wellness experts will ensure delicious meals, culinary adventures, and a chance to experience the bounty of the Green Mountain State during the course of this worry-free, decadent getaway.

Good Commons Founder and Proprietor Tesha Buss says, “Since I opened the doors to Good Commons nearly four years ago, it has been my dream to host a variety of weekend experiences in this beautifully restored country home. From food and wine weekends to health and wellness, we were noticing  consistent presence of people who had dietary restrictions. Because of our commitment to providing an ‘uncommonly good’ experience, we have always accommodated dietary needs and I thought why not create an entire weekend where people could travel and not worry about special requests at every meal? Our team of co-hosts for this weekend is informative, yet relaxed, to create the perfect weekend for our guests.”

On board for the weekend is Celiac disease advocate and organizer of the New York City Celiac Disease  Meetup Group (currently with more than 1,400 members) Erin Smith. "I was diagnosed with Celiac Disease in 1981 so I have been gluten-free for more than 30 years. I love to travel and could never imagine letting my gluten-free lifestyle prevent from exploring the world,” shares Smith, “Being gluten-free does require some additional planning when booking a trip. Finding safe gluten-free food during my travels adds to my level of excitement when exploring someplace new and I love to share my discoveries with my Gluten-Free Globetrotter readers."

"When I became the leader of the NYC Celiac Meetup group in 2006, my goal was to provide normal social experiences for people on the gluten-free diet. The Gluten-Free Gourmet Weekend at Good Commons combines my two passions: being gluten-free and travel. This weekend takes the worry out of being away from home. I have worked closely with the chefs to ensure that the weekend is safe for all of the attendees. I am also excited about all of our co-hosts. Four of our key participants have Celiac Disease so we are not only looking to support the gluten-free lifestyle but we are all living it as well."

The Details:
• Round-trip transportation on The Good Bus (NYC only)
• 3 nights lodging at Good Commons
• All meals, snacks & beverages as outlined in itinerary, prepared by on-site private chef
• 4-course dinner with wine pairings featuring sommelier Kristen Siebecker
• 2 gluten-free baking classes by Olivia Dupin
• Optional yoga classes, Thai massage workshop with Elyse Sparkes
• Local excursions
• Massage by on-site certified massage therapist Jessica Ruth Shepard (additional charge)

Full Itinerary at:

Bedroom prices per person, based on double occupancy
$700 - Deluxe Shared Bedroom, includes steam shower
$675 - Standard Shared Bedroom
$575 - Farmhouse Style Loft — charming shared sleeping quarters

Deposits are transferable to another retreat or vacation rental pending availability if cancellation is received by May 31, 2012. Absolutely no refund, deposit or payment transfers will be made if cancellation is received after the above cancellation deadline of May 31, 2012. Balance must be paid in full by June 14, 2012.

About Good Commons:
Good Commons was originally built in the 1840's and operated as a general store. It has been lovingly renovated and restored and now features six bedrooms and a sleeping loft, six bathrooms, two living rooms, and a multi-purpose studio. The property features all of the modern amenities of one's own home, while still creating a warm and inviting environment that honors the historical traditions that have characterized the house for more than 160 years.

Lead Product Sponsor:
Founded as a joint project of local Innsbruck doctor Dr. A. Schar and Bozen-based entrepreneur Untertfrifaller in 1922, the company began to focus on the production of gluten-free foods in 1981 under the leadership of Ulrich Ladurner. This specialization laid the groundwork for becoming Europe's market leader in gluten-free. Today, Dr. Schar is on its way to become the leading food specialist for special dietary and nutritional needs in Europe and North America.

Additional Product Sponsors:
RP's Pasta Company is an artisan food manufacturer to its core, strictly adhering to small batch production runs. In keeping with this artisan mission, RP's founder Peter Robertson worked tirelessly to develop RP's unique gluten-free pasta recipe, which utilizes brown rice flour as a primary ingredient. RP's fresh gluten-free pasta has the same taste and al'dente texture as traditional fresh pasta, and was recently featured in Oprah Magazine's "O" List. RP's fresh gluten-free pasta is certified gluten-free by GFCO.

What you'll find in every bag of El's gluten-free snacks is a big taste. Taste you'll crave, whether you care about gluten or not. And if you do care, El's samples and tests every production run to make sure that gluten levels don't exceed 5 PPM. El's Medleys have no preservatives or fake colors, no nasty trans-fats or hydrogenated oils, but they do have good whole grains and Omega-3s, along with that great flavor and a satisfying crunch that is baked into each batch.e

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Monday, May 21, 2012
Gluten-Free at Fresh Direct
Here in New York City there is a very popular online grocery delivery service called Fresh Direct. Although I have never personally used it (because I like going to the supermarket too much) I have plenty of friends that use this service on a regular basis. It is easy to order online and schedule convenient delivery times any time between 6:30am and 11pm. 

Last week, my friend Rachel (aka @gfgirlnyc on Twitter) forwarded me the Fresh Direct newsletter announcing their gluten-free store. I have to say, I am quite impressed! Fresh Direct worked with nutritionist Maggie Moon to provide their customers information relating to a gluten-free diet. They have also added gluten-free recipes to their website using ingredients available through Fresh Direct. They even claim to have more than 500 gluten-free items in their online store. Fresh Direct sells many of my favorite gluten-free brands including Schar, Udi's, Bob's Red Mill, Enjoy Life, and Erewhon. They even put gluten-free items on sale! For those of you in NYC

Rachel says, "Gluten-free grocery shopping sure has come a long way. I feel pretty lucky to have services like FreshDirect that make it easy for gluten-free NYers to shop with ease for all our favorite GF products! I'm a regular chef's table FD customer and regularly order GF products from their site. The new improvements like recipes, easier site navigation, new products, are all welcome improvements to my weekly visit/order!!"

Between Rachel's feedback and from just browsing the site, I am really curious to give Fresh Direct a try. I will definitely blog about it if I do. Below I have included some screen shots as well as the information from their gluten-free pop-up page.

Welcome to our gluten-free store! We have over 500 items in our store, and will continue to keep an eye out for great gluten-free products. We've rounded up all these items and put them under one department to make it easier to find the gluten-free foods you're looking for. 
We know that sticking to a gluten-free diet can be challenging, and that people who must avoid gluten for medical reasons are looking for foods that fit their entire life, not just snack time. That's why we've made sure to include foods for different meal occasions.
In the interest of providing the most helpful selection of products for the gluten-free shopper, we took the extra step of filtering out many naturally gluten-free products like bottled water, yogurt and apples, to name a few. We feel that including those kinds of items would make browsing through the gluten-free store more cumbersome than it needs to be. Check out the tips in our FAQ section for more on seeking out healthful, naturally gluten-free foods. 
What you will — and won't — find in our gluten-free store. 
  • You will find foods that are certified gluten-free 
  • You will find some foods promoted as gluten-free by its manufacturer. These products may follow good manufacturing practices to prevent cross-contamination, but may not necessarily be certified as gluten-free. These foods go through a review process. For these products, we are selective. Our evaluation includes ensuring a product is in a relevant category — for example, you won't find a product like plain bottled water here just because the packaging says it's gluten-free. But you will find plenty of carb-alternatives in categories that commonly contain gluten, such as breads, pastas and crackers. 
  • You will find dairy alternatives that are promoted as gluten-free. That's because casein, a protein in dairy products, has a similar chemical structure to gluten, and sometimes people who don't tolerate gluten also need to limit their dairy intake. 
  • Here's what you won't find in our gluten-free store: naked fruits, vegetables, meat, poultry and seafood. That's because these foods are naturally gluten-free!   (Love this!!) 

Healthy Regards,
Maggie Moon, MS, RD 
Our materials have been developed by our nutritionist, Maggie Moon, MS, RD, to provide information relating to a gluten-free diet, but it is not intended to replace medical advice from your health care team. 

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Friday, May 18, 2012
Cupcakes for a Cause
Last week, the American Celiac Disease Alliance posted an event on Facebook called Cupcakes for a Cause, encouraging people to bake cupcakes equal to the number of years they have been gluten-free. Well, last night I baked and baked and baked in honor of Celiac Awareness Month.

As someone living with Celiac Disease since 1981, I had a TON of cupcakes to bake. This spring, I have officially been gluten-free for 31 YEARS! I decided to use my new King Arthur Gluten-Free Yellow Cake Mix and make homemade vanilla icing for this project for this project. The only problem I had last night was that I only have one mini-cupcake baking tin. I had to bake in shifts and it took me more than 2 hours to complete this project. I had icing everywhere, including on my toes and camera, but the results were delicious. I love the King Arthur Gluten-Free Yellow Cake Mix. The cupcakes were moist and not crumbly at all.

My cupcakes aren't the prettiest cupcakes in the world and my piping could use some work, but I am really excited to share my 31 years of living with Celiac Disease and my 31 cupcakes with my readers and with the American Celiac Disease Alliance.

Check out photos from last night's Cupcakes for a Cause baking spree in my apartment.

Prepping for the baking

King Arthur Gluten-Free Yellow Cake Mix batter

31 years = 31 cupcakes

That's me!

Gluten-Free Fun: 31 Years and Counting!!!

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Thursday, May 17, 2012
Grand Opening of NYC Gluten-Free Bakery Today!
Today is the day! Pip's Place, a new 100% gluten-free "cakery," is finally opening their doors in New York City! I have been emailing with owner Denise Cumming since last September when she first joined our NYC Celiac Meetup group. Between her email descriptions and her gorgeous cake pictures on Facebook, I am hungry to check out Pip's Place! See the press release below for information about Pip's Place and today's grand opening.


WHO: Denise Cumming, a former stay-at-home mom and avid baker, is opening Pip’s Place. Inspired by her daughter’s Celiac Disease diagnosis, she took on the challenge of creating her own menu of delicious, homemade gluten free treats.

WHAT: An elegant, feminine cakery designed to be a safe neighborhood haven for those with Celiac Disease or gluten allergies and anyone seeking simply delicious, fresh baked goods.

Pip’s will open with a menu of over 40 gluten free cakes, cupcakes, cookies and muffins, all homemade daily of locally sourced ingredients. Customers can also stop by for a bowl of gluten free oatmeal or porridge in the morning accompanied by a cup of exclusive Brooklyn-roasted “Pip’s Coffee.”

WHERE: Pip’s Place The Gluten Free Cakery
1729-31 1st Ave.
(Btwn 89th and 90th)
New York, NY 10128
Phone: 212-360-6400 

WHEN: Grand Opening: Thursday, May 17th, 2012 7:00 AM - 8:00PM  (TODAY!)

Look at these gorgeous gluten-free treats from Pip's Place

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Wednesday, May 16, 2012
Domino's Controversy Continues in NYC
Yesterday, the Celiac Disease Center at Columbia University released this statement:
 "Recently ABC News had a piece on Domino's Pizza presenting a supposedly gluten-free item. This is not a product suitable for those with celiac disease and highlights the need for strict regulation of gluten-free foods. Apparently, Domino's Pizza received advice from the National Foundation for Celiac Awareness (NFCA) on how to present this product. This also highlights the need for regulation at a government level rather than the food industry turning to lay groups. 
During this presentation, Dr. Peter Green was highlighted discussing the limitations of a gluten-free diet. This piece was a segment from an interview taken one year earlier and not related to discussion of the current "gluten-free" pizza issue.
Last night, Dr. Peter Green and nutritionist Suzanne Simpson from the Celiac Disease Center here in New York City appeared on Fox 5 News. While I feel the timing of the email statement and then the video is a little bit strange and delayed, it is nice to get some feedback from a usually quiet research center. For some reason I can't view the last 30 seconds of the video, but it is interesting to see this topic discussed so close to home.

Domino's Pizza gluten-free crust controversy 

Domino's Pizza is creating a buzz about gluten-free pizza crust it is now offering. However some critics say if you're allergic to gluten, you can't go anywhere near it.

Suzanne Simpson, a nutritionist, has celiac disease, which means she cannot eat gluten. If she does, it causes gastrointestinal pain, rashes, headaches and joint pain. She says the problem with Domino's is that the gluten-free pizza crust is made right next to the regular pie crust and there is a risk of cross-contamination.

If you order gluten-free online from Domino's, a warning pops up telling you that if you have celiac disease, don't eat the gluten-free crust. The company also issued a statement saying that "...while the crust is certified as gluten free, current store operations at Domino's cannot guarantee that each handcrafted pizza will be completely free from gluten."

The pizza is intended for people who have mild gluten intolerance, not those who have celiac disease.

In fact, Dr. Peter Green of the Celiac Disease Center at NewYork-Presbyterian/Columbia University Medical Center said the crust could be a danger to people who have celiac disease. He said feels Domino's is marketing the gluten-free crust because it is a trendy a diet fad.

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Tuesday, May 15, 2012
Quinoa Recipe from Westside Market NYC
Ever since I tried quinoa about five years ago, I've been a fan. This little gluten-free grain packed with protein should be in every Celiac's pantry. Recently, I was sent an email from Westside Market here in NYC. It looks like my fellow New Yorkers are also embracing quinoa. Here's what Westside Market has to say...

Westside Market NYC, a top market that has been in business in New York City for almost 50 years, has seen a rise in the number of people purchasing quinoa at their four locations. Benefits of eating quinoa include that it is packed with protein and calcium, great for dieters as it keeps eaters fuller longer and boosts brain power due to the high level of iron.

Maria Zoitas, wife of Westside Market NYC’s founder John Zoitas, and creator of the Made by Maria line of prepared foods available at Westside Market NYC, has the below quick and healthy quinoa recipe to share with your readers.


Makes 4 Servings




About Westside Market NYC 
Established in 1965 Westside Market NYC has been deeply engrained in the fabric of Manhattan’s Upper Westside life. A rare find in the food market business, Westside Market NYC is family owned and operated in the truest sense. Born and raised on a farm in Roupakia, a village on the island of Lefkada, Greece, John Zoitas arrived in the U.S. from Greece more than 45 years ago. He brought with him a love of fresh-grown produce, authentic cooking, and a steadfast commitment to service and quality. Each of our locations enjoys a remarkably loyal following, which is no surprise; it’s a direct result of the fact that the Zoitas family takes great pride in every aspect of their business. Under the tutelage of his father John, George Zoitas has taken the reigns of Westside Market NYC and made it into the premier market it is today. Our mission is simple: to become your favorite neighborhood food market and caterer of choice by offering the highest quality foods and hard-to-find products supported by friendly, personalized, efficient service. Discover Westside Market NYC, and experience the difference! For more information visit

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Monday, May 14, 2012
"Gluten-free" Domino's Debacle and My Two Cents
In case you missed it, last week Domino's announced they are now serving a gluten-free pizza with support from the National Foundation for Celiac Awareness. This all sounded really great to those who were looking for a fast-food pizza solution, until you read further. On the NFCA website, they clearly state "NFCA supports the availability of gluten-free crust at Domino's but CANNOT recommend the pizza for customers with celiac disease." The NFCA also gave Domino's an Amber Designation which just made this whole pizza debacle even more confusing. (This level requires ingredient verification and basic training of wait staff and managers. Kitchen practices may vary with this designation, level one of the tier system, meaning those with celiac disease and non-celiac gluten sensitivity should ask questions and exercise judgment when dining at an establishment with an Amber Designation. Domino's has earned this designation.)

When the Twitterverse, Facebook, and blogosphere read these official statements all hell broke loose! Bloggers started bashing the NFCA for backing a product that is not safe for Celiacs. They asked how the National Foundation for Celiac Awareness could put their name on a press release for such an unsafe product. A fake Twitter account using Alice Bast's name popped up and started posting very offensive comments. It really was a public relations nightmare for the NFCA.

I tried to stay out of this mess because I would personally NEVER eat at one of these fast-food restaurants for fear of eating gluten. But I can no longer ignore this topic. I just have so many thoughts about this latest issue that goes way beyond gluten-free pizza. I think that the various gluten-free national organizations and research centers putting out conflicting reports, personal opinions, and "official statements" just goes to show you the major flaws in our gluten-free "community." How are we supposed to make advancements in gluten-free research and awareness if we all working against each other? Why do new not-for-profits pop up on a regular basis instead of groups banding together to make a bigger and more powerful group voice? Why do gluten-free bloggers regularly and publicly snub one another rather than try to work together for the greater good? Is anyone really part of this gluten-free community for anything but money any more????

But I digress. This is about gluten-free pizza and all of the opinions... I mean official statements about this gluten-free food. Right? Ignoring the fact that 4 of the 6 groups below are "not for profit" and are working towards a Celiac "solution" I put together a list of statements that I found on the internet regarding the NFCA and Domino's serving gluten-free pizza:

National Foundation for Celiac Awareness founder Alice Bast: "NFCA does NOT certify or approve this [gluten-free] pizza for those with celiac disease. NFCA did not help Domino's develop the Gluten Free Crust. Instead, we were brought in to educate the company about the risks associated with their preparation of the pizza."

Center for Celiac Research at the University of Maryland: "As an international celiac research center with expertise in gluten-related disorders, we believe that individuals who have been diagnosed with a gluten-related disorder should NOT consume this product."

Gluten Intolerance Group of North America's Cynthia Kupper, RD, GIG Executive: "I believe it would have been better for NFCA to tell Dominos that the cross contamination of the gluten free crust is too great and that NFCA cannot endorse such a product as gluten free. Why would NFCA work to raise awareness of cross contamination by endorsing a cross-contaminated product? " "In the wake of the National Foundation for Celiac Awareness' endorsement of Domino's new "Gluten-Free Pizza" (that is NOT suitable for those who need to eat gluten-free), we here at 1in133 have been working hard behind the scenes to force the retraction of NFCA's Amber Designation."

Updated: Looks like the people from started an online petition called Ditch Amber, in reference to the NFCA Amber designation of restaurants.

Celiac Sprue Association: "Per CSA's conversation with Domino's health & wellness project manager - This product will be prepared with the same ingredients, same screens (pans), utensils, and cutters as their primary pizzas. This product is not intended for individuals with celiac disease."

Celiac Disease Center at Columbia University Cynthia Beckman, Director of Development: "Recently ABC News had a piece on Domino's Pizza presenting a supposedly gluten-free item. This is not a product suitable for those with celiac disease and highlights the need for strict regulation of gluten-free foods. Apparently, Domino's Pizza received advice from the National Foundation for Celiac Awareness (NFCA) on how to present this product. This also highlights the need for regulation at a government level rather than the food industry turning to lay groups. During this presentation, Dr. Peter Green was highlighted discussing the limitations of a gluten-free diet. This piece was a segment from an interview taken one year earlier and not related to discussion of the current "gluten-free" pizza issue." (updated 5/15/12)

The University of Chicago Celiac Disease Center: "If they are cooking gluten-free dough on the same surface as regular dough, then the likelihood of contamination is high." (unofficial but on their Facebook page)

Thoughts? Please leave your comments below. 

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Making Tracks for Celiacs on Long Island

Inaugural Making Tracks for Celiacs on Long Island, NY
Sunday June 10, 2012
5K Walk/Run & 10K Run

From my good friend and director of Kicking 4 Celiac, Craig Pinto: 

The Kicking 4 Celiac Foundation is extremely proud to announce its partnership with the Center for Celiac Research at the University of Maryland for the very first “Making Tracks For Celiacs” 5k event on Long Island.

This year’s event will take place on June 10th, 2012, with registration beginning at 8am, and the race starting at 9am. The 5k will begin and end in Theodore Roosevelt Park, in Oyster Bay.

Participants can join as individuals, or join as teams, and each person will be able to follow their total amounts raised directly on the website. All participants will receive performance t-shirts the day of the event, timed running, as well as be treated to gluten free foods at the event, provided by various gluten-free food vendors. All support helps, and you may sign up as a participant, a volunteer, or a sponsor.

Celiac disease is a genetic disorder affecting children and adults. People with celiac disease are unable to eat foods that contain gluten, which is found in wheat, barley and rye. In people with celiac disease, gluten sets off an autoimmune reaction that causes the destruction of the villi in the small intestine. They produce antibodies to attack the gluten, but the same antibodies also attack the intestine, causing damage and illness. Untreated celiac disease can be life threatening!

Finding the cause of this disease is a priority of the CFCR. Alessio Fasano, MD, is the Medical Director and a leading expert in the field. A study Dr. Fasano conducted in 2003 concluded that as many as one out 133 Americans may have the disease. In fact, the National Institute of Health (NIH) has recognized celiac disease for the first time as a serious health problem in the United States and estimates almost three million Americans are affected.

We greatly appreciate your support in our effort to increase awareness, develop effective treatments and possibly, one day, find a cure. Please spread the word, we hope to make the very first event a memorable one!

To register for the event, please visit and click on “Long Island, NY” on the left hand side.

Registration begins at 8:00am
Races begin at 9:00am
Click on Long Island, NY on the left-hand side for more information
Theodore Roosevelt Park
Oyster Bay, NY

by June 1st
5K Walk/Run $30 (13 & up), $15 (under 13)
10K Run $30 (must be 13 & up)
Race day registration
5K Walk/Run $35 (13 & up), $20 (under 13)
10K Run $35 (must be 13 & up)

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Friday, May 11, 2012
Photo Friday: Ovelia Psistaria
Ovelia Restaurant in Astoria, NY
Join us on May 22: Chef-to-Plate at Ovelia

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Thursday, May 10, 2012
Gluten-Free Fun on Facebook Giveaway
Are you following Gluten-Free Fun on Facebook yet?

NO?? Well, you can find me here:

I am almost at 1400 "likes"on my Facebook which blows my mind. Help me reach 1400 fans by Friday. One lucky Facebook friend will win Rudi's Gluten-Free coupons an a reusable tote bag! Leave me a comment and let me know you are following me on Facebook to be entered to win!

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Wednesday, May 9, 2012
Introducing GREAT U and Gluten-Free College Chat Tonight
Last fall, I did a series of blog posts about being gluten-free in college. For me, college was a crazy time. I was away from home for the first time and eating in a large cafeteria. My gluten-free safety net (a.k.a. MOM) was not around to protect me. It seems like colleges today are being much more accommodating to their gluten-free students. There is also a lot more awareness and advocacy amongst the students themselves which helps the college to learn from their very own students.

The National Foundation for Celiac Awareness launched a new program last month for college students. It is an interactive resource that helps college students navigate their new world away from home. You can learn more about GREAT U: A Gluten-Free Guide to College Living by clicking here.

Tonight there will be a Twitter chat all about being gluten-free in college. Here are the details from my online college friend Janelle, author of Gluten-Free for a Healthy Me! Follow Janelle during the chat at @gfreejanelle

Gluten free students and parents, join myself and other college students for a twitter chat hosted by the National Foundation for Celiac Awareness (@celiacawareness) and Smart College Visit (@collegevisit) about being gluten free in college!

Who: @celiacawareness and @collegevisit are hosting the event. Other college students will be participating. 
What: a chat about all things gluten free in college. we will be answering questions like, “since college students eat more pizza and pasta than any other food group, how have you adjusted to being in this environment?" 
When: TONIGHT! Wednesday, May 9 at 9:00 pm ET 
Why: help raise awareness for celiac and gluten free for college students 
How: use the hashtags #gfcollege and #campuschat to follow along! and of course #celiac, #glutenfree and #celiacawareness to spread the word! feel free to chime in and join us!!

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Tuesday, May 8, 2012
Celiac on CNN
Last week, CNN's Wolf Blitzer hosted a great segment on Celiac Disease. The segment featured Dr. John Snyder of the Celiac Disease Program at Children's National Medical Center, Vanessa Weisbrod, Executive Editor of Delight Gluten-Free Magazine and Sarah Marx, a patient living with celiac disease. I am very impressed with Mr. Blitzer's knowledge of Celiac and his professional and thorough questions. Great job to Vanessa, Dr. Snyder, and Sarah for their participation in this interview.


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Monday, May 7, 2012
Rudi's Gluten-Free Spreads the Bread for Celiac Awareness Month
I got this email from my friends at Rudi's Gluten-Free this week. Join Rudi's in celebrating Celiac Awareness Month! 

Rudi’s Gluten-Free Bakery Spreads the Bread by Going Dollar for Dollar
to Celebrate Celiac Awareness Month this May
Facebook fans can get a $1 off coupon for any Rudi’s Gluten-Free product by
simply selecting one celiac organization to receive $1

Boulder, Colo. – (May 1, 2012) – Rudi’s Gluten-Free Bakery is going big to celebrate Celiac Awareness Month by giving back to its favorite fans and all of the national celiac disease organizations dedicated to helping raise awareness on how to live a brighter, gluten-free life. From now through May 31, Rudi’s Gluten-Free fans can get and give some dough through Spread the Bread, a Facebook campaign with the goal of raising up to $30,000 for the leading celiac disease education and awareness organizations, including Celiac Disease Foundation (CDF), Celiac Sprue Association® (CSA), Gluten Intolerance Group® (GIG), and the National Foundation for Celiac Awareness (NFCA).

Rudi’s Gluten-Free Facebook fans are invited to select one of these four community partners to receive a $1 donation from Rudi’s Gluten-Free and then click for a downloadable coupon good for $1 off any Rudi’s Gluten-Free product. To follow the fun, fans can track the amount pledged to each organization and help encourage family and friends to donate to their favorite organization.

“These four amazing community partners help our gluten-free fans live life to the fullest,” said Doug Radi, vice president of marketing for Rudi’s Gluten-Free Bakery. “For more than 35 years, our team has believed there’s a better, brighter way to make bread, and we launched Rudi’s Gluten-Free as a way to make sure our gluten-free fans weren’t left out of the party. As we celebrate the goodness of a gluten-free life, we wanted to toast those who are making it even easier to stay happy and healthy—and what better way to do this than to give our fans the opportunity to support their favorite organization.”

Rudi’s Gluten-Free Bakery is committed to raising awareness and furthering education about celiac disease through partnerships, campaigns and event sponsorships—it’s all about making gluten-free life a little brighter. The leading celiac organizations benefitting from Spread the Bread during Celiac Awareness Month include:

  • Celiac Disease Foundation: The Celiac Disease Foundation has been at the forefront of evidence-based celiac disease education, awareness, advocacy and support services to the lay and health professional communities since 1990. Today, guided by its distinguished Medical Advisory Board, and supported by Chapters and Connections throughout the United States, CDF is meeting the growing public health challenge of increased diagnosis of celiac disease and gluten sensitivity with a range of vital programs and services for the public, patients and healthcare professionals. 
  • Celiac Sprue Association: The Celiac Sprue Association is a member-based organization dedicated to improve the quality of life for individuals with celiac disease and their families worldwide through research, education, and support. CSA has been advocating for the gluten-free community for more than 30 years. 
  • Gluten Intolerance Group: The mission of the Gluten Intolerance Group of North America is to support persons with gluten intolerances, celiac disease, dermatitis herpetiformis, and other gluten sensitivities, through consumer and industry services and programs that positively promote healthy lives. GIG has been serving the gluten-free community for 38 years. 
  • National Foundation for Celiac Awareness: Through empowerment, education and advocacy, NFCA drives diagnoses of celiac disease and other gluten-related disorders and improves the quality of life for those on a lifelong gluten-free diet. The NFC A was established in 2003. 
What’s the freshest news from the Rudi’s Gluten-Free oven? Rudi’s Gluten-Free just introduced Gluten-Free Tortillas that are made with whole grain flours to create a soft, pliable texture perfect for a spring or summer sandwich wrap. The new line includes Plain, Spinach and Fiesta Tortillas, all of which are made with 5 grams of fiber per serving so they’re flat out nutritious in addition to being delicious.

Rudi’s Gluten-Free products are free of artificial ingredients, preservatives and genetically modified organisms (GMOs)—they’re full of goodness and none of the junk. Plus, all Rudi’s Gluten-Free products are soft and delicious, making life a little more enjoyable for families on a gluten-free diet. All of Rudi’s Gluten-Free products, including its Original, Multigrain and Cinnamon Raisin Breads, Pizza Crust, Hamburger Buns and Hot Dog Rolls, and new Tortillas are certified gluten-free and carry the Gluten-Free Certification Organization’s (GFCO) recognizable GF symbol. All of Rudi’s Gluten-Free products are available nationally at natural foods stores and mainstream supermarkets. For more information and to find local availability, visit

About Rudi’s Organic Bakery, Inc. 
Rudi’s Organic Bakery, Inc., founded and headquartered in Boulder, Colo., is the nation’s largest brand of USDA certified organic breads. 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. Founded in 1976, Rudi’s offers small batch organic artisan breads, sliced sandwich breads, wide pan sandwich breads, English muffins, bagels, hamburger and hot dog buns, and wraps as well as a popular line of organic spelt breads, buns and tortillas. For more information, visit or follow Rudi’s Organic Bakery on Facebook and Twitter.

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Friday, May 4, 2012
Photo Friday: Good Grain Gluten Free Ale
Good Grain Gluten Free Ale
Now brewed in NYC at the Heartland Brewery
Available in bottles and on tap for a limited time only

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Wednesday, May 2, 2012
Gluten-Free State of the Union

Tomorrow, the NFCA will kick off Celiac Awareness Month with a live hour-long broadcast featuring gluten-free experts Alessio Fasano, MDStefano Guandalini, MD, and Cynthia Kupper, RD, CD. Moderated by Alice Bast, NFCA Founder and President, the panelists will provide a “State of the Union” on celiac disease and the new kid on the block, non-celiac gluten sensitivity.
With a special focus on patient-provider communication, the panelists will explore the following:
  • Defining Celiac Disease & Non-Celiac Gluten Sensitivity
  • Latest in Gluten-Related Research
  • Nutritional Management & Support
Patients and providers alike will benefit from this lively 60-minute discussion!
When: Thursday, May 3, 2012
Time: 2 p.m. ET/11 a.m. PT

How to Register:

This event will be streamed on Vokle, a platform that allows us to interact with you during the broadcast.
1. Visit CeliacCentral - NFCA on Vokle:
2. Select Follow at the right hand side of your screen.
Follow button on Vokle

In order to receive communication from NFCA about this special event, you must be a follower of CeliacCentral-NFCA on Vokle. Once you're a follower, we'll be able to send you a reminder when it gets close to the event. You can also bookmark the event page for easy access at the start time.
3. You will be prompted to Sign In or Register for Vokle. You can also Login with Twitter orLogin with Facebook instead of registering.
4. Once registered and logged in, make sure you're following CeliacCentral - NFCA, then select the event "State of the Union: A Live Chat with Gluten-Related Disorders Experts."
5. On the event page, select Click to RSVP at the lower lefthand side of your screen.
RSVP for NFCA Vokle event




6. That's it! Keep an eye out for an email reminder about the event, or simply go to the event page at the start time: 2 p.m. ET/11 a.m. PT on May 3.

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Tuesday, May 1, 2012
Happy Celiac Awareness Month!
Image courtesy of Gluten-Free Boutique
Today is May 1st and the kick off to Celiac Awareness Month.

How do you plan on celebrating? Yes, I said celebrating. I encourage you to spend this month educating others about being gluten-free and having Celiac Disease. I urge you to embrace your Celiac rather than throwing a pity party for the entire month of May. I bet your positive attitude will be contagious!

I hope you all have a wonderful Celiac Awareness Month!


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