GREAT Kitchens Gluten-Free Chef’s Table Tour: Stop #1 at Mehtaphor in New York City

The GREAT Kitchens Gluten-Free Chef’s Table Tour has officially started! The National Foundation for Celiac Awareness (NFCA) kicked off the tour at Chef Jehangir Mehta’s New York City restaurant, Mehtaphor, yesterday afternoon.

Arriving at Mehtaphor

Gluten-free bloggers, food bloggers and reporters from the New York area came out to enjoy a 100% gluten-free lunch with us at Mehtaphor. And while I was excited to eat all of Chef Mehta’s gluten-free dishes (which, by the way, were fabulous), I was even more excited to have the opportunity to talk about the need for safe gluten-free food preparation. We even proved one of my favorite points – gluten-free does not mean taste free! There were no gluten-free bread or pasta substitutes on the menu, but rather Chef Mehta focused on serving a Mediterranean-style meal that left everyone completely satisfied (quite to the surprise of some of the attendees!). If ever there was a perfect meal to satisfy gluten-free and non-gluten-free eaters, this meal was it.

The best way to describe Chef Mehta’s dessert… wow!

While we enjoyed Chef Mehta’s dishes, we all had the chance to chat about celiac disease and the medical aspect behind the gluten-free diet. Most of the attendees had some sort of connection to celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’). Some had a deep understanding of gluten-related disorders while others were still learning, which made for an incredibly diverse conversation. If there’s one thing I love, it’s raising awareness of an autoimmune disease that is still vastly underdiagnosed.

Me and Chef Mehta before the event kicked off

I have to admit, I was truly touched by the interest of the folks who attended yesterday’s luncheon. Sure, there was delicious gluten-free food to enjoy, but everyone was genuinely interested in learning about celiac disease and the GREAT Kitchens program. They wanted to understand why this online gluten-free training program exists and how much of a difference training makes for people living with celiac disease and other gluten-related disorders. Everyone was engaged with the program, asked a lot of questions and, to put it simply, they cared.

Chef Mehta did an amazing job of explaining why safe gluten-free cooking is a must for our community!

To all those who attended the luncheon – thank you so much for recognizing the need for people living with gluten-related disorders to have access to not just gluten-free meals, but meals that are safe and free from cross-contamination.

Today, Chef Mehta and I hung out at New York University (NYU) to serve gluten-free dishes to students in the Weinstein Dining Hall. There are some photos from the event on NFCA’s Instagram account you can check out now. Keep an eye on the blog for more updates from today’s stop and the rest of the tour. If you are on Twitter, follow NFCA (@CeliacAwareness) and Chef Mehta (@jehangir_mehta) to get the play-by-play of the tour. You can follow me as well at @abast. We’re using the hashtags #GREATKitchens and #GFChefsTable, so feel free to jump in the conversation!

– Alice

P.S. You can find more pictures from the tour on NFCA’s Facebook page.  We’ll be updating the album at each stop on the tour.

GREAT Kitchens Gluten-Free Chef’s Table Tour – Coming to a City Near You!

The National Foundation for Celiac Awareness (NFCA) is proud to call Chef Jehangir Mehta, a finalist on the popular Next Iron Chef series, a partner in creating safe gluten-free options in restaurants so people living with gluten-related disorders can eat without fear.

NFCA team members and Chef Mehta will be taking NFCA’s online gluten-free cooking program on the road over the next six months. Introducing the GREAT Kitchens Gluten-Free Chef’s Table Tour! The tour will cover 10 cities with the goal of educating chefs nationwide on the need for gluten-free menu items that go beyond just using gluten-free ingredients. It is amazing to see gluten-free options popping up on menus across the country, but unless restaurants are educated on the importance of safe gluten-free food preparation, our community cannot dine safely.

Many things have changed in the 20+ years that I have been diagnosed with celiac disease. When I was diagnosed, gluten-free food was not even available in the U.S. Today, we have access to a wide range of gluten-free food, but the next step on our journey is ensuring all gluten-free food is safe for our community. A gluten-free diet is the only treatment for people living with celiac disease; there are currently no pills, vaccines or cures for celiac disease. Research is taking us closer, but for now, we have to ensure the people living with this autoimmune disease can have access to the food that is our only medicine.

It has been 10 years since NFCA first opened its doors and set out on its mission to raise celiac disease awareness and improve the quality of life for those on a lifelong gluten-free diet. In that time, I have met many chefs and foodservice industry professionals eager to understand celiac disease, the gluten-free diet and our need for food to be free from gluten-containing ingredients and the gluten that can enter our food through cross-contact (commonly referred to as cross-contamination by the gluten-free community). These professionals are eager to accommodate their guests, but first they have to know training and resources are available to help.

NFCA’s GREAT Kitchens program gives restaurant employees from the wait staff to the chefs the tools they need to serve safe gluten-free food. Our ten city tour will help spread the message that for the 3 million Americans living with celiac disease, a gluten-free diet is not a fad, but the only way to restore their health and reclaim their lives. Ranging from cities like New York, Chicago and San Francisco, we will be working with executive chefs in some of the best restaurants – complete with gluten-free cooking demonstrations, of course!

Stay tuned as we start the journey at Chef Mehta’s Tribeca restaurant, Mehtaphor on Tuesday, October 22.  Follow the tour by liking NFCA’s Facebook page and following NFCA on Twitter (@CeliacAwareness) and Instagram (@CeliacCentral).  Chef Mehta will also be live tweeting from the road.  Follow him at @jehangir_mehta.

To our GREAT health,
Alice

Opinions Aside, Why We Should Celebrate the FDA Gluten-Free Labeling Rule

The U.S. Food and Drug Administration’s (FDA) rule on gluten-free labeling is an accomplishment. Whether you fully support it or have several criticisms, this is a milestone that has been years in the making, and that deserves some celebration.

Let’s all take a moment to take a breath, consider what we’ve collectively achieved, and thank ourselves and each other for all the hard work that brought us here.

I was diagnosed with celiac disease over 20 years ago, and in the 10 years since the National Foundation for Celiac Awareness (NFCA) opened its doors, we have been working to improve the safety of gluten-free food.  I have been waiting day-after-day for the FDA to set a standard for gluten-free labeling, just as you have.  The moment we’ve all been waiting for is finally here.

On August 2, 2013, the FDA ruling hit and I was ecstatic that NFCA could bring you the news.  Because this news, despite the mixed emotions among the gluten-free community, is huge.  You can imagine the feeling here at the office.  The news hit, there was a collective gasp through the office, followed by the sound of fingers pounding away on computer keyboards.  We’ve been waiting and we were ready.  We knew the rule would eventually come.  The question was when.

It took nine years.  But we did it.  All of us.  Every single member of the gluten-free community, whether you’ve been diagnosed for 20 years or 20 days.  We all played a role in getting the FDA to finalize a definition because people living with and affected by gluten-related disorders are not a small minority of people.  By speaking up together, we’ve proven that this community is large and we have a big voice. The final rule means that the gluten-free community has been heard.

“Gluten-free” has made headlines over the past few years because of the fad diet.  But, when the FDA ruled on that Friday, celiac disease went right alongside the words “gluten-free.”  The media took notice of the autoimmune disease and the reason the gluten-free diet exists in the first place.  The ruling and its implications for people with celiac disease have been in The Associated Press, The New York Times, The Los Angeles Times, the front page of Yahoo!, MSN… the list goes on. That itself is something to celebrate.

I have seen the comments, questions and concerns from all of you on social media, listservs and blogs.  Some of you are thrilled with the regulations, and others are worried.  NFCA is keeping track of these and we’re compiling them so we can tackle your questions.  We are actively working on a free webinar series and complementary fact sheets so we can break down the final rule and help you understand what it all means and how it’s going to affect your everyday life.  There is a lot to this ruling and let’s be honest; some of it is downright confusing.  Just know that NFCA will get you all the information you need to make informed decisions concerning your health.  This rule is important to the staff here, too.  We’re also affected by gluten-related disorders.

For those of you who are concerned by the gluten-free labeling rule and its implications, your feelings are totally justified.  But, do take comfort in knowing there will still be certified gluten-free products, and the naturally gluten-free products we eat regularly are just the same.  While the FDA has not required manufacturers to test their products to ensure they contain less than 20 ppm of gluten, there is now an accountability system in place.  By putting “gluten-free” on a package, manufacturers inherently agree to meet the FDA standards and, with an official definition, they will be held accountable if the products fail to meet those standards.  It’s up to us to remain diligent and continue to advocate for our own health.

Keep asking questions. Voice your concerns.  Continue to tell manufacturers what we as a gluten-free community need from them. It is the persistence of the gluten-free community that pushed this ruling in the first place. There’s more work to be done, and while the FDA rule is a key milestone, you can count on NFCA and all of the celiac disease patient advocacy organizations to continue pushing for better options, greater safety, wider education and more research.  We’re just getting started!

So, as we dissect, discuss and debate the gluten-free labeling rule, let’s also take a minute to step back and appreciate what we’ve accomplished.  We have come a long way since the days of having to special order gluten-free food, and that’s a testament to our strength.  I strongly encourage you to take advantage of the free resources being developed now by NFCA to explain this ruling.  To continue this progress, we need to understand the new standards.  Whether we realize it or not, we as consumers do play a major role in shaping policy.

Let’s celebrate!  Our voices have been heard and that means we as a community have power. Together, we can continue to make changes.  We will make things better.

Alice Bast
President
National Foundation for Celiac Awareness (NFCA)

NFCA welcomes your comments and questions on the FDA Gluten-Free Labeling Rule.  E-mail them to webinars@celiaccentral.org. Your questions and comments will guide the development of our webinar series and other free educational resources that explain the FDA rule.  For the current resources, visit www.CeliacCentral.org/fda.

8 GREAT Gluten-Free Things to Do This Summer

I’m convinced that time speeds up between Memorial Day and Labor Day. Before you know it, summer is over and you’re not quite sure what you did all those months.

This year, kick off the summer with a gluten-free bucket list. Set a few goals, plan a trip or two, and see how many things you can check off your list before the season ends. Here are 8 activities to get you started:

1. Host a backyard barbecue. Invite friends or family members over for a gluten-free cookout. Instead of the standard hot dogs and hamburgers, try grilling a whole chicken or making kebabs. Looking for inspiration? Check out the 4th of July Fun Guide our staff put together for party tips and a dip recipe.
2. Visit a ballpark. What better way to enjoy a warm summer night than watching the game with a gluten-free hot dog? Gluten-Free Philly has a list of ballparks that now serve gluten-free concessions. If you’re in the Philadelphia area, grab a ticket to Celiac Awareness Night at the Phillies on July 20 and spend the night with gluten-free fans.
   
3. Make your own ice cream sandwich. Grab two gluten-free cookies and a tub of your favorite flavor of ice cream. Drop a scoop of ice cream onto one cookie and place the other cookie on top. Best enjoyed surrounded by family and friends.
4. Go camping. Surprising as it sounds, camping may be one of the most gluten-free friendly ways to travel. And it’s one of my favorites! Bring your own food and cook it in tin foil packets over a campfire. No concerns about cross-contamination here!
5. Go for a walk. Take a stroll for a good cause by joining one of the many celiac walks this summer. If there are no awareness events in your area, consider launching your own like Athlete for Awareness Peter Bronski(50-mile run not required).
   
6. Take a class. The kids may be out of school, but the summer is a wonderful time for your own enrichment. Treat yourself to a wellness retreat or a gluten-free cooking class. No time? Carve out 1 hour to watch one of NFCA’s webinars.
7. Try a new recipe. You know all those gluten-free recipes you’ve pinned on Pinterest? Now’s the time to make them. Make it a goal to cook one new recipe per week, or host a cooking party with gluten-free friends so you can test several recipes in a single afternoon.
   
8. Root for gluten-free Olympians. A number of gluten-free athletes are vying for the gold this year. The U.S. Olympic teams are still being decided, but we’re keeping an eye returning Olympians Dana Vollmer and Jenn Suhr.

–  Alice

7 New Habits for Body and Mind

Last month, I saw food activist and writer Michael Pollan speak at Philadelphia’s Kimmel Center. As a fan of The Omnivore’s Dilemma and Michael’s prescriptive to “Eat food. Not too much. Mostly plants,” I knew this was an opportunity I couldn’t pass up.

Michael Pollan

During his talk, Michael noted some astounding facts that, despite all my work with the food industry, I was surprised to hear. Here are my top takeaways:

• 40 new products are launched in supermarkets every day. That means we have a lot of choices, but also a lot of confusion about what’s best for our bodies.
• Americans eat 20% of meals in our cars. We are all in a rush, and our on-the-go consumption is far from the mindful eating dietitians recommend.
• There’s a new term, “nutritionalism,” that refers to our tendency to overhype “good” foods and villainize “bad” ones. We’re better off keeping things simple: more fiber, less sugar and plenty of exercise.

It’s time we all found more balance in our lives – physically, emotionally and socially. Inspired by Michael’s 7 Rules for Eating, I’ve developed 7 New Habits for Body and Mind. I encourage you to try these and to make your own list!

1) I read labels. When I shop, I not only check for gluten-free ingredients, but also read the label for sugar and carb content.

2) I have switched from olive oil to coconut oil in much of my baking.

3) I drink a green drink in the morning made with vegetables.

4) I set aside Sunday afternoons to cook a casserole and wash and cut veggies so I have wholesome weeknight meals and ready-to-grab nutritious snack foods.

Prep, prep, prep!

5) I stick mostly to the perimeter of the supermarket. That means fruits, veggies, lean meats and dairy.

6) I will not be orthorexic (having an unhealthy obsession with healthy eating). With so many “health” messages out there, it’s easy to go overboard. It is much better to enjoy life and savor each meal – and that includes the social aspects!

7) I have added yoga back into my life. I get stressed just like everyone else, and feeling frazzled all the time just isn’t fun. Yoga is a great workout and helps me wring out all that tension.

Cheers!

– Alice

When You Can’t Do It All

Dear Friends of NFCA,

I get asked a lot, How do you do it all?  How do you run an organization, take care of your family, cook, and live a balanced life without pulling out your hair?  The answer is that I don’t do it all.  I make mistakes, but I try to learn from my mistakes.  And there are times when the ball does get dropped.

Our amazing team!

Our family recently moved. And, let me tell you, our holiday was a bit chaotic. I didn’t get any exercise for weeks on end. But my wonderful staff picked up the pieces in the office.  Thank you Cheryl, Jennifer, Nancy, Kristin, Whitney, Sue and Beckee.

I wanted to write a holiday blog post, but I honestly could not get my act together. On the bright side, I knew that it wasn’t the end of the world and that you would all understand. No one is perfect. We all do the best that we can, and my family needed my time and attention.  And I needed to unpack and organize my belongings.  Thank you, team NFCA!

– Alice

Gluten-Free Adventures at Expo West…and an Ode to Bloggers

Eight years ago, I started the National Foundation for Celiac Awareness to make “gluten-free” a household word.  Our goal was to raise awareness of celiac disease so we could have a voice:  increase availability, affordability, safety, tasty and understanding… and eventually fund research.

Well, the market for gluten-free foods has soared.  We are currently a $2.64 billion industry, and the marketplace is expected to double in the next 4 years.  15% of all consumers are looking for gluten-free foods, and at Expo West, gluten-free labels were EVERYWHERE!

Yep, that's fitness buff Jillian Michaels!

On the convention floor, I stood in amazement of the rows of gluten-free products. I didn’t know which way to turn. To the right for Rudi’s great gluten-free grilled cheese and chicken sandwiches; to the left to Glutenfreeda’s  fabulous new Pizza Wraps; down another aisle to Kettle Cuisine’s unbelievable Thai Curry Chicken Soup.  Haine Celestial’s booth was piled high with sections of gluten-free products.  I even found a new meal replacement protein drink called Svelte. It was heaven on earth.

My new gluten-free find: Svelte!

All three gluten-free presentations were standing room only.  When I stepped down from the podium, people asked questions for a ½ hour.  They even followed me out the door.

At one point in the day, I was speaking with Anne Whalen, editor of Gluten Free Living, and renowned dietitian Shelley Case. We all agreed: Our time has come! We have all dreamt of this day, and it’s finally here.

Of course, this couldn’t have happened without the help of a very dedicated group: the bloggers. Thanks to their daily posts, rapid-fire tweets and enticing recipes, gluten-free has nestled into solid ground online and in stores.

My "New York Crew" of gluten-free gals!

So, to the blogging community: Thank you for making a difference for all of us. Thank you for being such passionate advocates; we now have a voice!  We can and are bringing about change. Awareness and interest have driven the growth of gluten-free products, making our lives and the lives of others better.

Basically, you all rock! And I especially enjoyed spending time with you over the past couple weeks.

(Stay tuned to Celiac Central: Bits & Bites. These fantastic celiac and gluten-free bloggers will be making an appearance in May!)

-Alice

From Pizza Ovens to Capitol Hill: Celiac Awareness on the Move!

When I was first diagnosed with celiac disease 17 years ago (by my dog’s vet, mind you), I had to order my food from Canada or purchase products at our support group meetings. Gluten-free foods were hard to come by, unless they were naturally gluten-free (eggs, milk, meat, veggies and the like).  It took me hours to shop; I wandered up and down the supermarket aisles, only to end up purchasing a few items.

Over the past several years, we at the National Foundation for Celiac Awareness and others have had the opportunity to work with Walmart, Wegmans, Wholefoods, Stop and Shop, ShopRite and Giant. Now, I walk up and down the aisles and just stare in amazement at the shelf tags calling out “Gluten-free!”  What a hoot…so life-altering.

The same was the case at restaurants. When I was first diagnosed, you’d think I was speaking another language when I asked the waiter if he or she knew what gluten-free was. The blank stare spoke volumes.

Even 5 or 6 years ago, if a fortune teller said that I would be speaking about Gluten-Free Foodservice Opportunities at the International Pizza Show, I would have thought she had a defective crystal ball. Yet there I was, just last week.

And this time, what happened in Vegas didn’t stay there.

Had such a blast at the International Pizza Expo!

Our gluten-free presentation was noted in an industry article following the Pizza Expo. The article explained how offering gluten-free options can help a restaurant gain loyal customers from the celiac community. It was more proof that gluten-free has not only become mainstream, but is also here to stay.

Now, the message I really hoped to drive home during my presentation was how important it is to know what you’re doing when it comes to gluten-free preparation and serving. To all the pizza professionals and restaurateurs out there: Please do not advertise that you serve “gluten-free” unless you really practice proper protocols. Gluten-free food can be delicious, tempting, safe, and a good business opportunity – as long as it’s done right.

If that wasn’t enough action in a week, I attended the Digestive Disease National Coalition (DDNC) Policy Forum in Washington DC over the weekend. Three years ago, when I first landed in front of our nation’s representatives, their legislative assistant’s eyes glazed over at the words “celiac” and “gluten-free.”  Even more upsetting, the physician on my committee didn’t even know that celiac was so prevalent!

Last year, I was grouped with the same physician, and his entire attitude had changed.  At the time, he was diagnosing two patients per week and was excited to tell the celiac story.

I got to speak with Rep. Stephen Lynch about celiac and gluten-free needs.

Today – get ready for this – that same physician has his daughter on a gluten-free diet, one of the legislative assistants has celiac, and another is getting her boyfriend tested.  They were interested and hungry to help. That’s progress!

What changes have you noticed that show progress in celiac and gluten-free awareness? I always love hearing success stories!

-Alice

Defining “Gluten-Free”: What’s the Deal at FDA?

When I think back over the past 6 years in the celiac community, there are highs and lows.

The highs: We have seen great improvement in the variety and availability of gluten-free foods.  We can walk into our local supermarket and readily purchase gluten-free foods.  Gluten-free has been named the 8th largest food trend for 2011, an increase from its No. 9 position in 2010.

Now for the lows: The Food & Drug Administration (FDA) has not established a standard to define the term “gluten-free,” so there’s always that bit of doubt about the safety of our food. But, let’s not get discouraged.

Let’s review a little history of allergy and food labeling. In 2002, the Food Standards Australia/New Zealand announced that “all food labels will show the declarations of the presence of potential allergens in foods, such as gluten, peanuts and other nuts, seafood, milk, wheat, eggs and soybeans. In addition, all foods containing genetically modified materials must be labeled as such.”

Clear gluten-free labeling can help us feel confident about the foods we choose.

In 2005, the European Union required manufacturers to identify 12 common food allergens including: celery, dairy, eggs, fish, gluten, mustard, peanuts, sesame seeds, shellfish, soy, tree nuts and wheat, and their derivatives.

On Jan. 1, 2006, the U.S. Food Allergen Labeling and Consumer Protection Act (FALCPA) went into effect. As a result, the presence of eight allergens including dairy, eggs, fish, peanuts, shellfish, soy, tree nuts and wheat are now declared on ingredient lists.

Since the inception of FALCPA, the FDA has been developing a definition for the term “gluten-free,” as there is currently no approved legislation for U.S. food manufacturers or consumers.  Once approved, labeling regulations will help U.S. consumers maintain a gluten-free diet by clearly designating which items are safe to eat, without confusion over potential cross-contamination. “As ordered by the FALCPA, a final rule on this definition was to be enacted by August 2008.”

So how’s the progress going?

On Jan. 23, 2007, the FDA published a proposed rule about defining the term “gluten-free.” The proposed rule included a 90-day public comment period, which ended on April 23, 2007. In addition to public comments, the proposed rule called for a safety assessment related to gluten exposure in individuals with celiac disease, which would help guide the development of a definition for “gluten-free.”

Fast forward to today. It’s more than 4 years later and here we sit, still waiting for the final word. The celiac and gluten-free community is frustrated, and rightly so. What is the hold up?   By establishing a U.S. definition for “gluten-free” and uniform conditions for the labeling of foods, the FDA will help ensure that persons purchasing U.S. products have accurate information. Shouldn’t this be a priority?

What do you think should define "gluten-free"?

Bingo. In the midst of the blizzard that struck Philly a few weeks ago, I received a phone call from Rhonda Kane, MS, RD, Consumer Safety Officer at the FDA. I asked her for the scoop.  Rhonda assured me that the FDA has been working diligently on a safety assessment related to gluten exposure and celiac disease. Once the report is finalized, FDA plans to share the safety assessment with the public and reopen a comment period so individuals can help decide how this assessment will be used in defining “gluten-free.”

So, that’s where we stand.

The public comment period has yet to be reopened, but I’d like to hear some opinions now. Keeping our families safe is top of mind for all celiac sufferers nationwide and worldwide, so let’s make this an ongoing discussion. What do you think should be included in the definition of “gluten-free”?

-Alice

Simply the Bast

What is it like to be President and Founder of NFCA?  I must say that it’s a total blast. I’m a learner and a healer at heart, so I relish the opportunity to  come into work and take on chronic disease issues every day.

When I started NFCA, I was told I could never raise awareness of celiac disease because there was no pharmaceutical support from drug companies.  Well, my first thought was, Watch me. I wanted to ensure that gluten-free food was everywhere; I felt compelled to stop needless suffering; and I’m proud of the work NFCA is doing in both of those areas.

Love these shoes!

Now, do I only think about celiac disease?  No… I have lots of outside interests. I love sports and exercise, especially hiking.  I enjoy being in nature, and I love to have fun!

But celiac disease always is in the back of my mind. Take this weekend for instance. I’ll start with Sunday night and work backwards…

Look to the right. Those shoes? They’re mine. I love to make a statement, and these turned out to be quite a conversation starter at my buddy Dick Moberg’s birthday party last Sunday. People kept coming up to comment on my shoes. But did the conversation end there? Nope.  Needless to say, I somehow managed to hand out every “Do I Have Celiac?” brochure that I had in my purse.

Go Navy!

Sometimes, that’s the best way to spread the word: a casual conversation and–Bam!–someone knows someone who might have celiac disease and, yes, they’d like to snag a brochure.

On Saturday, I attended the Army/Navy football game in Philadelphia. (I know, I know. It’s been a sport-astic week for NFCA.) My dad attended the US Naval Academy, Class of 1949, so we attend the Army/Navy game each year. Unfortunately, he died of cancer (another reason why I’m so vested in disease prevention), but we like to carry on the family tradition.

Whole branzino

This year, we won!  Yippie! My favorite part, though, may have been the goat. No, not a real goat. The mascot.

After the game on Saturday, I had a fabulous dinner that was – you guessed it – gluten-free and healthy!

I ordered a whole branzino that was served tableside. So delicious. So nutritious. I challenge anyone to eat a meal like this and still say gluten-free doesn’t taste good.

Yum!

I’m a staunch believer in the fact that our environment, especially our food supply, is tightly connected to our overall health and well-being.  Our society puts heavy emphasis on medications and prescriptions, but I believe treatment can also come on a plate.

And if that plate is speckled with sauce and capers, well, bring it on.

So, to summarize… My name is Bast, I have a blast, and I like bass!

-Alice

Learn more:

• Gluten-Free Recipe of the Week
• Athletes for Awareness