Archive for December, 2011
NFCA Staff: Our Biggest Accomplishments of 2011
The National Foundation for Celiac Awareness has accomplished a lot in 2011, but I wanted to know what my fellow co-workers thought was their biggest breakthrough of the year.
For Beckee and Jennifer, our gluten-free industry team, the top highlight was adding NFCA’s GREAT Kitchens training to US Foods Resource Advantage Program. The program offers discounts and deals on various resources for the foodservice industry. Thanks to Beckee and Jennifer’s hard work, more foodservice operators, including restaurants and dining halls, can now have access to gluten-free training through GREAT Kitchens at a discount.
Beckee also is proud of the increased availability of safe, gluten-free options for students from K-12 all the way through college. NFCA’s GREAT Schools program is aiding that cause by teaching dining hall and cafeteria staff how to properly prepare gluten-free meals.
For Nancy, helping NFCA secure the landmark FDA grant for our upcoming Gluten in Medications study was her biggest accomplishment. The $50,000 grant provides much-needed funding to pioneer this new area of celiac disease research, and NFCA is thrilled to be leading the charge!
Alice echoed Nancy’s sentiments about the FDA grant, as it was a huge milestone in NFCA history. Alice also named the Philadelphia Award as her top achievement in 2011. “This is one of the most prestigious awards in Philadelphia, and it brought front page coverage to the NFCA and celiac disease,” she noted.
For Alice, the award wasn’t an end result, but a jumping off point to bring even more awareness to celiac disease and gluten-free needs.
Kristin pointed to the many collaborations and connections she formed in promoting NFCA’s Primary Care CME:
“In 2011, 306 U.S. primary care providers received training from NFCA’s Primary Care CME. Medical experts indicate that primary care physicians have the opportunity to diagnose 18 new patients per year. Based on this statistic, our records demonstrate that NFCA has had the opportunity to directly impact the lives of 5,508 patients. NFCA looks forward to continuing our professional education efforts in 2012,” she said.
Spreading the word about the CME involved a number of helpers in 2011. Quest Diagnostics disseminated more than 9,000 promotional postcards to primary care providers; individuals and support group leaders distributed 2,800 postcards to local healthcare professionals; and NFCA, along with physician advocates and celiac champions, sent 2,000 postcards to medical conference, clinics and lunch meetings extending as far as Hawaii and Norway!
Whitney cited her work with the Asheville Independent Restaurant Association (AIR) as her biggest accomplishment of 2011. She stepped up at a moment’s notice and flew to Asheville, NC, to lead a gluten-free training course for 25 foodservice professionals. More than 20 restaurants in this popular tourist destination are now GREAT-trained and ready to serve gluten-free food.
For me, Kids Central was my baby, and like a proud mama, I was happy to see it take flight in October. The new microsite accomplished much of what we originally set out to do, and I couldn’t have done it without the help of many, many friends in the celiac and gluten-free community. I’ve met wonderful parents, super kids and amazing teens who were willing to share their stories and gluten-free recipes. We’ll continue to add new articles and advice as we move into 2012. In fact, I’ll be posting our first Ask the Pediatric Gastroenterologist Q&As today!
Wishing a happy and healthy New Year to all of our friends and fans!
– Cheryl
Rollin’ into the Holiday Season
[As you know, the National Foundation for Celiac Awareness staff members are big Phillies fans. So when one of our volunteers, Nadina Fraimow, told us she shared the same passion for sports, wellness and all things Phillies, we had to get her on board. Nadina will be sharing her gluten-free experiences as she follows the Phillies year-round.]
Rollin’ into the holiday season
A Phightin’ to Be Gluten-Free Blog
The end of the year is a time to evaluate results, existing players and their performance. Organizations strive to reach goals, college students prepare for final class exams and Phillies management continues to negotiate with players. The latest buzz to reach media channels follows the potential deal to re-sign shortstop Jimmy Rollins. Only time will tell if the Phillies will be Rollin’ into the holiday season with him on the team.
December is an exciting time for my family team, as we also roll into the holiday season. When we get together, there is always a kitchen stocked with delicious gluten-free sweets, snacks and meals. We whip up favorite recipes, create new concoctions and document the All-Stars. My secret is to introduce festive ingredients, including cinnamon, pumpkin butter and cranberries, into all types of dishes. Plus, the sweet aromas stick around longer than the food on the plate!
Below is a new restaurant dish review on the following baseball-inspired scale:
Single– Fair
Double– Good
Triple– Very good
Home Run– Must try
Grand Slam– Sublime
Herb braised Skate, cherry tomatoes, white wine over rosemary roasted potatoes at Melograno- Home Run
Overview: A must try, one-of-a-kind herb braised skate completed a delicious meal.
The Scene: It was a special celebration at Melograno. As the Phillies management continued negotiations, we enjoyed the lively and cozy ambience of the BYOB.
Safe Dining: At Melograno, the chefs in the kitchen are educated in gluten-free dining. Melograno has completed gluten-free training through NFCA’s Gluten Free Resource Education and Awareness Training (GREAT) Kitchens program. [See more GREAT Kitchens.]
Presentation: The herb braised skate was plated over baby roasted potatoes, topped with cherry tomatoes and surrounded by cooked oils and white wine. The crisp, golden-brown sear showcased braising technique from searing in the kitchen. A glistening plate of liquids seeped into the tomatoes and roasted potatoes, which enhanced color and texture. (Note: I ordered baby roasted rosemary potatoes to replace potato puree on the menu.)
Taste: The herb braised skate is cooked for enjoyment! The sear locked in the Mediterranean seasoning, wine, oils and the slow braise developed the rich flavors. For other first time skate eaters, the texture of the fish resembled braised brisket. Similar to brisket, the layers pull apart easily in a stringy formation. The juicy tomatoes and crisp baby potatoes soaked in flavors on the plate accompanied each tender bite of skate.
Result: The one-of-a kind herb braised skate and complementary vegetables are a great way to start rollin’ into the holiday season with friends and family. (Tip: Be creative when dining out and inquire about tasty, gluten-free recommendations from the chefs).
Everyone have a happy, healthy gluten-free holiday season! Stay tuned for new restaurant and product reviews to enjoy during the baseball off-season. Be-Lee-ve it — Spring training is just a few months away!
– Nadina
About Nadina:
Nadina Fraimow began volunteering with the National Foundation for Celiac Awareness (NFCA) in April 2011, and will be happy to answer messages sent to the info@celiaccentral.org email account. Nadina learned that she has gluten sensitivity in February 2011, and is grateful for having been diagnosed promptly and correctly by a knowledgeable gastroenterologist. She enjoys running, shopping for gluten-free sweets and creating recipes that are both tasty and healthy. Nadina is a Marketing and Communications professional living and working in Philadelphia. Nadina is also a proud Penn State alumna and an avid fan of the Phillies.
Woman Power!
In the 60s, Betty Friedan published The Feminine Mystique, sparking the beginning of “second wave feminism,” better known as “women’s lib.” In the 70s, Gloria Steinem brought us Ms magazine and a title all our own as she pushed the Equal Rights Amendment. The 1980s saw Geraldine Ferraro join the national ballot as the first woman vice presidential candidate. Women’s History Month was added to the US national calendar in the 1990s, with women’s history courses flooding college campuses. This century has seen women explore space, break sports records, and seek the presidential nomination. As the saying goes, we have come a long way.
As it turns out, women have had power all along. In fact, in the healthcare arena, women have 80% of the power—or more!
Here’s the story.
On November 15th, I had the privilege of attending a conference entitled Women’s Health in an Era of Change. Hosted by Katherine Keefe, Chair of Dilworth Paxson law firm’s Health Care Group, the discussion examined the impact that the healthcare reform bill is having on women. Lynn Yeakel of Drexel University’s Institute for Women’s Health and Leadership led the panel discussion that included Dr. Owen Montgomery of Drexel University’s College of Medicine, Anne Morrissey of AmeriHealth and Katherine Keefe.
We all learned a lot.
One statistic that jumped out at all of us is that at least 80 % of all healthcare decisions are made by women. Got that? At least 80%. Women make these decisions for themselves and for their families, including extended families of aging parents and siblings who need assistance– the whole deal.
This means that women have the power to move that mountain that will help keep our families safe. Women can demand better care, more attention, safer products. For those with celiac or gluten sensitivity in their families, this means both an opportunity and a responsibility to seek out that diagnosis that has been overlooked, to insist that the doctors get educated about celiac disease and gluten sensitivity and to get those family members tested, like it or not.
Another statistic we learned, and this time a disheartening one, is that 50% of the uninsured population is women. The healthcare reform act will move these uninsured women and their families into being covered. This means a huge impact on the primary care physicians who will be treating the newly insured.
Dr. Montgomery suggested that reform will initiate a new era with a team approach to family medicine. Right now, there simply are not enough primary care providers in the U.S. to manage the added millions of patients who will enter the healthcare system. The very practical and viable solution is to expand the role of healthcare professionals by adding more nurse practitioners, midwives and physician assistants to the primary care team. Doctors will have to practice in a more collaborative way, which means that there will be more hands available to manage the patient’s health. This approach has been embraced by Drexel and by the American College of Obstetricians and Gynecologists (ACOG).
So, it is back to the women. All of this means that women as the key decision makers will have an even more active role in managing the “continuum of care” for themselves and their families.
Here is to your good health and to the best use of the power that is in the hands of American women.
– Nancy
Get empowered! Learn more about celiac disease and women’s health.
Teaching Student Chefs the Importance of Gluten-Free Training
Twice a year, I have the fortunate honor to be invited to a ‘Gluten-Free Baking Lab’ held at the Lincoln Southeast Community College Food Service/Hospitality program in Lincoln, NE. The students bake items from CIA instructor Chef Richard Coppedge’s cookbook, Gluten-Free Baking, and learn about the needs of those on a gluten-free diet. The process starts by thoroughly cleaning the kitchen, equipment, and utensils; blending the flours (Chef Coppedge provides five different blends); pairing up; and selecting recipes from the cookbook. The baking begins. Then I arrive for the tasting and a Q & A with the students.
You might think it is pretty bold of me to assume that what’s being served on the plates is really safe and totally gluten-free. Well, you’d be right – if I didn’t know the lead instructor, Certified Executive Chef Brandon Harpster, is GREAT trained. In fact, six of the instructors on the foodservice staff at LSCC completed GREAT Kitchens training back in 2008. So, I feel pretty confident in the guidance and instruction received by these young chefs.
As I arrive for the tasting, the proud students parade into the classroom with their masterpieces. I snap their pictures, and they gently place them on the table. I get a bit choked up every time I attend these labs. When I was diagnosed almost 20 years ago, I could never have imagined culinary students being exposed to gluten-free baking and embracing the challenge and opportunity. I really believe that 5-10 years from now, all culinary students will have a standard class on allergen-free baking and cooking. It will be commonplace. This generation has grown up with allergies or celiac disease; they have friends or family members who have celiac disease, gluten sensitivity or allergies. Yes, there really is hope and promise in the foodservice industry. We are seeing big strides every day. It was thrilling to hear the students talk about working in restaurants that have gluten-free options, such as a successful local pizza chain and others in well-respected establishments with skilled chefs who “get gluten-free.”
The sampling included Strawberry Bread, Chocolate (Red) Velvet Cake minus the red food coloring, Peanut Butter Chocolate Chip Brownies, Cinnabon-ish Cinnamon Rolls, Angel Food Cake, Peanut Butter Cookies, and Zucchini Pumpkin Bread. While they munched, I shared a brief description of my NFCA position, celiac disease history, and current marketplace trends. I really wanted to make sure we had time for questions because I was curious about aspiring culinary students want to know. They had some GREAT questions. Here are a few with my responses.
Student Question: Besides the obvious sources of gluten, what else do chefs need to be concerned about when preparing gluten-free meals?
Beckee’s Answer: Gluten can be hidden in unlikely places. I once learned the hard way that flour can be added to refried beans to thicken them. Gluten can be hidden in sauces, marinades, flavorings and many processed foods. Reading labels is very important, but so is knowing that gluten can be found in soup bases, soy sauce, stabilizers and thickeners.
If you work in a scratch kitchen and know your ingredients and sources, that’s only part of the answer to knowing safe gluten-free preparation. The most important skill to learn is how to prepare gluten-free foods safely because cross contamination is a huge concern to your customers. Picking up a bread knife and cutting a baked potato can turn a perfectly gluten-free option into something that can harm someone on a medically restricted gluten-free diet. Your customers must feel confident in your expertise to serve safe options. Educating yourselves by taking GREAT Kitchens training will provide that trust and give you another tool in your culinary skills when you start hunting for jobs.
Student Question: What is the potential for increased sales for restaurants that “go gluten-free”?
Beckee’s Answer: One in 133 people has celiac disease, and 1 in 18 has gluten intolerance. They are the members of the party that will be making the reservations. Most diners don’t dine alone; they bring friends and family with them. If they order dishes to share, they’ll make them gluten-free. They’re loyal to those restaurants that can safely serve gluten-free and will look for the GREAT seal of approval like the GREAT Kitchens decal, logo, or a reference on their menu telling guests that training is in place. People needing gluten-free options will only increase over the next 5 years due to more awareness and diagnoses. Advertising gluten-free options can be a differentiator in the restaurant business.
Student Question: If you have a reaction or get sick, do you call the restaurant and let them know?
Beckee’s Answer: Excellent question. Honestly, in the past, I wasn’t consistent about doing so. I’d just take it off my list of dining options and tell my gluten-free pals to beware. However, when I started working with chefs and training restaurants, I asked if they wanted to know. Unanimously, the answer was “Yes.” How can you fix the problem if you’re not aware of it? Now, I always contact the establishment, and I encourage others to do so. I can remember talking with a general manager for a restaurant who had a gluten-free menu but no staff training. He told me they “just didn’t get many people asking for gluten-free.” Hmmm, wonder why?
The last thought that I left the class with was this: When you go out to eat or dine, what are you thinking about after you’ve order your meal? Are you thinking about your gorgeous date? The hilarious joke someone told at the table? Maybe you’re anticipating the fabulous food that will be served soon. Sometimes, people with celiac disease are solely focused on what’s happening in the kitchen. Will they make a fresh salad instead of just picking off the croutons? Will the cooks clean the grill before charring the steak? Does the restaurant really have a dedicated fryer? Through GREAT gluten-free education, all the guests at the table can enjoy the ambience, company, and great food you set before them.
Bon Appetite!
– Beckee
Learn more about gluten-free training through GREAT Kitchens at www.CeliacLearning.com/kitchens.