Ageing Out

Watching your children turn into adults is an interesting process. I suppose it hits all of us differently and certainly each child is different. While my daughter, Molly, has been independent for some time now, I noticed during this holiday season that she really doesn’t want me to mother her anymore…at all.

She doesn’t want my help in packing her food or vetting the choices when we are guests in somebody else’s home. This is especially hard when the personal and professional collide.

Molly just turned 21 and will graduate from college in only a few months. I am about to schedule her final check-in at Children’s Hospital of Philadelphia (CHOP) where she will get her periodic round of blood work and she will visit with the registered dietitian to review her eating habits.

Having a healthcare team that I can put my complete trust into has been such a comfort to me over the last five years since Molly’s diagnosis. I know that I have been blessed with easy access to a great team of physicians, nurses and dietitians. I can only hope that Molly is able to find a new team of doctors that share knowledge without speaking down to her, listen to her instinct (which is usually right) and value her as a true partner in her care.

NFCA President Alice Bast presents Dr. Ritu Verma with an honoree award at our annual fundraiser, Chez Gourmet.

Thankfully, my professional relationship with the team at CHOP will continue. I have come to rely on feedback from Dr. Ritu Verma, a member of the National Foundation for Celiac Awareness’ (NFCA) Medical and Scientific Advisory Council and her nurse Patty Bierly when we develop patient materials, need expert advice on patient questions or need to bounce new ideas off someone in the field who sees patients every day, all day. Their patients are from all walks of life and live diverse experiences with a wide range of personal perspectives.

Dr. Ritu Verma with my niece Temira

My six year old niece now visits the CHOP team since her celiac disease diagnosis last year. In seeing my family through two diagnoses, and in observing many different diagnoses within my family, from lactose intolerance to cancer, here are my tips to ensure a positive experience with your healthcare team.

1)      View your healthcare providers as a team. Each specialty may provide a unique piece of the puzzle, but make sure you provide your entire health history to each provider. Symptoms may or may not be related, but the more thorough you can be, the better.

2)      View yourself as the captain of the team. Or the most valued player. Ask questions and make sure you fully understand what your healthcare team is saying. If you have a provider that doesn’t have the patience to listen or the vocabulary to respond in a way you can understand, find another provider.

3)      Be diligent. Don’t wait for the answers to come to you. Make sure you know all the tests that are being ordered and when they will return. Call for results – every day if you have to. Review the results yourself to ensure you understand them. Learn when new medications, supplements or dietary modifications are supposed to take effect.

4)      Have a good attitude. Smile therapy works. If you can see the glass as half full you will be more content with the life that you have. It was the only one you were given, so make the best of it for you and for those around you.

When you are an educated and empowered healthcare consumer, you can more easily navigate what can be a treacherous road of obstacles. And you can conquer the course.

– Jennifer

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GREAT Kitchens Gluten-Free Chef’s Table Tour Update from Portland & Seattle: Communication is Key

What an exciting time for GREAT Kitchens and gluten-free dining! I can truly say I just had the trip of a lifetime representing the National Foundation for Celiac Awareness (NFCA) on the GREAT Kitchens Gluten-Free Chefs Table tour. Portland, Oregon and Seattle, Washington were my destinations and the food and conversation were both exceptional and intriguing. I had the pleasure to work along the side of GREAT Chef Ambassador Chef Jehangir Mehta who is a master with spices and showcasing gluten-free ingredients. My favorite dish that he prepared was… well, all of them. But if I had to narrow it down, the halibut with beets and fried onion ring was primo DELISH!

If I could only pick one favorite, I think the halibut dish would be it.

As a true foodie, having the pleasure of tasting some extraordinary gluten-free meals prepared by some of the top chefs in the country was a thrill. In Portland, my favorite dish by Chef Naomi Pomeroy was the quince gallette and Chef Vitaly Paley’s icebox cake… crazy good. Plus, he made me banana bread for a special treat when we arrived for an early morning TV shoot.  How sweet is that?

This gluten-free icebox cake was to die for!

Chef John Howie’s tortilla soup’s spicy broth hit the spotand Chef Holly Smith’s cuttlefish ink risotto had such a mild fish flavor and striking presentation. What a contrast! These dishes celebrated fresh, local ingredients and honored key gluten-free ingredients like tapioca, chickpea flour, sorghum and infused flavors proving that gluten-free options should NOT be boring, bland tasting, or blah-looking – EVER!

Chicken Tortilla Soup

Perfectly delicious

All of the host chefs had a keen understanding of celiac disease and many had personal connections. Their interest was sparked by friends or family members that had a need for safe gluten-free meals which generated interest and intrigue in preparing their creations in a gluten-free manner to meet the same exceptional standard and quality as all of their offerings. During their presentations to the guests, they explained that when a “GF” request is made, serving gluten-free foods safely is always top of mind and caution in the kitchen is heightened.

That’s me – talking about GREAT Kitchens.

However, I think the GREATest message from the tour was the importance of communication. GREAT Kitchens training emphasizes the importance of communication from taking the order to the serving of the plate. This is an important component in the training for the foodservice community to ensure safe preparation of gluten-free meals for our community. The training stresses continuous communication from host, server, manager, chef and server to get that order right with no mistakes along the way. But the communication doesn’t begin with the host greeting the guest; it really begins with the gluten-free diner. We really need to make our needs known and be clear to the restaurant and chef about what they are. People are eating gluten-free for all kinds of reasons from medical necessities such as celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’) or maybe other medical conditions, but it’s quite possible the diner is eating gluten-free for the perceived health benefit brought on by the gluten-free fad diet. This muddles the message that we need to ensure restaurants receive. Chefs have requests for all kinds of allergies, diets, substitutions, and even requests from plain old picky eaters.

When you go out to eat, make it clear. Communicate. Use NFCA’s Dining Tips Sheet as a guide. Say “I have celiac disease and I must eat gluten-free for my health. This is not a choice. Can you serve me safely?” See what sort of response you get – you might be pleasantly surprised.

How do you handle dining out gluten-free? What has your experience been like? Tell me in the comments section below or on NFCA’s Facebook page. The GREAT Kitchens Chef’s Table Tour stopped San Francisco today and we’re hitting Los Angeles on Wednesday, so be sure to check for updates on Facebook, Instagram or follow NFCA (@celiacawareness) and Chef Mehta (@jehangir_mehta) on Twitter. Be sure to search for the hashtags #GREATKitchens or #GFChefsTable!

Safe and delicious dining to you all!
– Beckee

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

Snapshot of the 15th International Celiac Disease Symposium

Last month several members of the National Foundation for Celiac Awareness (NFCA) team participated in the 15th International Celiac Disease Symposium (ICDS), the most comprehensive celiac disease meeting in the world. Held September 22-25, 2013, in Chicago, ICDS was a whirlwind conference with a chance to meet with NFCA’s distinguished Scientific/Medical Advisory Council and catch up with fellow colleagues from all walks of the celiac disease field. We also enjoyed the opportunity to meet new people and, finally, put faces to names of individuals we regularly work with remotely.

In her October 2013 newsletter note, NFCA President Alice Bast shared some highlights from NFCA’s experience at ICDS 2013. But this was just a sneak peek! Some of our NFCA staff have compiled an informal list of discussion topics and statistics that resonated the most. To give you an idea of individual interests, we’ve categorized the meeting highlights by staff member.

Head to NFCA’s Research News Feed on CeliacCentral.org to get all the highlights!

– Kristin

10 Easy Ways to Celebrate Celiac Awareness Day 2013

Raising awareness is a prime focus here at the National Foundation for Celiac Awareness (NFCA).  So, you can image that we have lots of ideas for raising celiac disease awareness every day, but especially on Friday, September 13 – Celiac Awareness Day.

Even if you are short on time, we have ideas that will have a big impact if we all work together.  Check out our 10 suggestions for raising celiac disease awareness:

Share the Celiac Disease Symptoms Checklist

Did you know 83% of the estimated 3 million Americans living with celiac disease are still undiagnosed or misdiagnosed?  You can help put these people on the path to diagnosis by sharing the Celiac Disease Symptoms Checklist.  Share it on social media or print it out and hand it to a friend, coworker or family member.

Provide your insight for parents of gluten-free kids.

Maybe your child has been diagnosed with celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’) for a while.  Perhaps you have a newly diagnosed child, but found a great trick for making things easier for them and yourself.  Either way, share your tip with NFCA for the Back to School Gluten-Free Tip series.  When you do, you’ll automatically be entered to win two mixed cases of Crunchmaster Cheezy & Grammy Crisps.  Grab all the details here.

Try a new recipe.

Cook something new for dinner this weekend.  Not only will this help you find additional recipe options, but if you share it with a friend, you’ll be proving just how delicious gluten-free can be.

Wear green.

Show your support by wearing green – green pants, shirt, shoes, nail polish, hair ribbon, socks, whatever!  If you’re feeling extra adventurous, upload a picture of you and your friends wearing green to NFCA’s Facebook page.  We’ll add it to our “Wear Green” photo album.

Help get the facts out there.

NFCA has a section for printable guides.  Consider printing a few, like the “What is Celiac Disease?” information sheet, and leave them at your doctor’s office or favorite local store.

Use a hashtag.

Wouldn’t it be cool if we got #celiacawareness trending on Twitter?  Tweet a celiac disease statistic to spread the word to your followers.  Feel free to give NFCA a shout out at @CeliacAwareness, too!

Donate or make a purchase in honor of Celiac Awareness Day.

At NFCA, we appreciate every donation we receive, whether it’s for $10 or $1,000, it truly makes a difference in our ability to provide free programs and services to people living with gluten-related disorders.  If you live in the Philadelphia area, consider attending our 10 Year Anniversary Celebration, a fundraiser for the organization.  If you can’t attend, you can always share the details with someone you know.

Some organizations, like Scent-Sations, make a donation to NFCA when one of their products are purchased.  More details can be found here.

Talk to your family about celiac disease testing.

Since celiac disease is a genetic autoimmune disease, meaning that it runs in families, it’s important for family members to get tested, whether they have symptoms or not.  Raise awareness in your family by sharing the facts.  We have some tools to help you get the conversation started.

Make sure you are up to date on the latest celiac disease news and research.

Researchers are working hard to better understand various aspects of celiac disease.  Visit NFCA’s Research News Feed to stay up to date on their findings and check in periodically with the Drug Development and Clinical Research page to see how you can get involved in advancing research.

The U.S. Food and Drug Administration (FDA) officially ruled on gluten-free food labeling.  Learn what it means for you and your family by registering for the free NFCA webinar, “Understanding the FDA’s Gluten-Free Labeling Rule: What You Need to Know.”  NFCA will also compile an informational sheet with key details from the webinar in the weeks following the live airing.  If you can’t make it, don’t worry!  Just register for the webinar and we’ll e-mail you a link to the archived version when it becomes available.

Share your ideas with NFCA.

These are just some of the many ways we can all work together to raise awareness.  Tell us how you’re celebrating!  Leave a comment on this blog, tweet us at @CeliacAwareness or drop us a line on our Facebook page.

Thanks for reading!  I can’t wait to hear everyone’s ideas.  Happy Celiac Awareness Day!

–          Alicia

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to NOLA

I knew when the Mardi Gras parade came down the main aisle of the exhibit hall with the band playing Dixieland and masked characters throwing beads that this was not going to be your typical food show. With lots of revelry and champagne, the 60th “Toast to Talent” Louisiana Restaurant Show was a full three days of fun, southern hospitality and amazing aromas and tastes. Fortunately, my husband Dave and son Cole agreed to come along. Since we are all in the foodservice business, we could learn a few things at the show and explore the city together at night.

Louisiana Restaurant Association Show 2013

When Sandy Riddle, Louisiana Restaurant Association (LRA) Exhibitors, called to invite me to speak at the LRA show this year I was so excited, but a bit sad too. I hadn’t been to New Orleans (NOLA) since my 20’s, before my celiac disease diagnosis (or as I like to call it “pre-CD”). I remembered all the amazing food like gumbo, etouffee, jambalaya and beignets, which of course all contain gluten, and all but the beignets contain roux. (Roux is a mixture of flour and butter cooked together until bubbly and brown. The desired color depends on what you are preparing and sometimes it can take a good long time of stirring and waiting to get the perfect color and taste.) But I was hopeful that I would find some new flavors and gluten-free foods while exploring the city.

I’ve met some really nice people at various shows across the US and always enjoy that first day when I’m able to meet fellow vendors setting up in the same aisle. It’s also a good time to check out which spots will have safe food choices when you need a nibble to keep up the energy and pass the time. Luckily, I happened to be smack dab next to one of the most popular exhibitors, Your Way Cuisines, a gluten-free roux company. Kristie Buford and her husband Chad are brand new to the gluten-free industry and saw a need and decided to fill it. They have created two roux bases made from corn and sorghum and they’re delicious. I have not had gumbo in 20 years and the gumbo they prepared with their product was full-flavored with a nice, smooth back heat.

That’s me! I truly love getting restaurants to understand safe gluten-free food preparation through the GREAT Kitchens program.

Speaking at expos like the LRA Show are amazing opportunities to raise awareness of celiac disease and the reason so many of us need gluten-free options.

Evenings consisted of strolls through the French Quarters from Bourbon Street to the Riverwalk. We tried to get the full NOLA experience, a concert at Preservation Hall, a ghost tour, shopping and people-watching on Bourbon Street.

The start of the ghost tour – spooky!

Of course my guys had to find the bar, “Spirits” from the TV show Bar Rescue and purchase some kind of voodoo potion.  We did find some tremendous restaurants that offered gluten-free options. Red fish was a popular entrée at many spots especially at Redfish Grill. The chicken with jambalaya risotto was succulent and spicy at Bourbon House and the service was impeccable. We really loved the music, atmosphere and Caribbean flavors at Rum House in the Garden District.

My husband Dave and son Cole at “Spirits,” enjoying their “voodoo” potions.

Dave and Cole

The Concert at Preservation Hall

Gluten-free tacos and black beans. Yum!

By day, I enjoyed meeting many of the chefs and restaurateurs from some of the famous and well-known establishments. We talked a great deal about the increasing demand and requests for gluten-free options, and how GREAT Kitchens, an online training course from NFCA, would be a valuable tool for staff to learn about safe preparation. When I was able to take a break from the exhibit, I found some tremendous booths showing off their gluten-free spice blends and recipes to create Cajun cuisine so I’m looking forward to putting my samples to good use. But by the end of the week, I was feeling a bit crabby; swampy heat can take its toll on a woman from Nebraska! NOLA certainly delivered new flavors, new recipes and new friends – even on a gluten-free diet.

By the end of the trip, I was a tad crabby…pun intended.

– Beckee

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.

Be Well Philly Bootcamp – The Gluten-Free Way!

It’s summertime and lots of women are thinking about how we look and, after that, how we feel. On Saturday, June 8th, Philadelphia magazine hosted their annual Be Well Philly Boot Camp at the well-equipped Recreation Center on the campus of Drexel University. The goal was to motivate, educate, and empower women to get healthy and fit.

And, did they ever!

The National Foundation for Celiac Awareness (NFCA) was there to participate and cheer everyone on! After all, our mission is based on empowerment and education.

The 500 gals attending this amazing event checked out all manner of health and fitness items. Penn and Drexel medical teams were there with health tips and on-site screening. There were cooking demos hourly and delicious food sampling, plus group fitness classes — Zumba, yoga, and spinning. If learning how to climb a rock wall is on your bucket list, this was the place to be. Some attendees even grabbed a massage!

And, there was a chance to talk to the experts. All during the day, there were panel discussions on a wide variety of subjects from advice about the right running shoes to how to have more energy. Representing NFCA, I joined a panel called “Gluten Free Guide”. Our moderator, Cass Bailey from Slice Communications, has celiac disease and has embraced the gluten-free diet. Joining me on the panel were Michael Savett, publisher of the Gluten Free Philly blog, and Jennifer Fugo of the Gluten Free School.

It was fascinating! The audience had great questions and was eager to learn the “ins and outs” of the gluten-free diet. Plus, there was real interest in what celiac disease and other gluten-related disorders are all about. We talked about the difference between celiac disease and non-celiac gluten sensitivity (NCGS), along with getting tested and what to look for in restaurants as you begin the gluten-free journey. Getting family members tested was an important point for a number of audience members having relatives with celiac disease.

The big question was… “Is it a diet fad, a real medical issue or just a good thing to practice?” This panel did a great job of making sure everyone left with an understanding that there is such a thing as a medically necessary gluten-free diet. For real!

The overall point of the story is that there is no time like right now to start paying more attention to your health. No kidding, it actually does boil down to exercise and diet — perhaps a gluten-free diet!

– Nancy

Gluten-Free Pizza: Las Vegas Style

I LOVE pizza – cold pizza for breakfast, hot, gooey, cheesy pizza with thick or thin crusts and toppings of all kinds: pesto, pepperoni, olives, onion, even anchovies. So when I was diagnosed with celiac disease back in 1992, when very few gluten-free products existed, I concluded my love affair with pizza was pretty much over. Making gluten-free pizza was a chore I could handle, but it just wasn’t the same.  Eating pizza out of the box and sipping an ice cold beer while watching a movie, and hanging with the family or friends seemed impossible or too depressing.  During a pity party, I even told my husband, Dave, my last request before I died was pizza delivered to my death bed with a cold brew as my last meal. (What’s one last jolt of poison when your about to take your last breath anyway?) I’m so glad gluten-free has come so far that I can pick a more extravagant last meal….maybe chocolate croissants.  Never in my lifetime, did I expect to live to experience gluten-free pizza so accessible and tasty.

Gluten-free pizza has certainly come a long way in the past 20 years!

Recently, I was honored to speak at the International Pizza Expo in Las Vegas on behalf of the National Foundation for Celiac Awareness (NFCA). Gluten-free pizza is a HOT trend and operators across the country want to know what it takes to include gluten-free as an option for their customers, so I was thrilled to be asked to attend. Over 7,000 pizza operators attend this show annually to taste the latest, greatest ingredients, find new equipment, and attend educational sessions to learn how to make their business more successful. The energy at this show is over the top and the events are show stoppers. These operators are serious competitors, too. The contests happening right on the “All Pizza, All-of-the-Time Show Floor” included Bake Offs,  Freestyle Acrobatic Dough Tossing, Pizza Challenges, and Demonstrations for pizzas, salads, and beer brewing.  What an amazing experience.

My educational session, “How Pizzerias Can Serve a Gluten-Free Pie” included 3 panelists. As moderator and speaker, I provided education about serving diners with gluten-related disorders, the importance of training and safe preparation. My panelists, GREAT Kitchens grads (a training course from NFCA on safe gluten-free food preparation) Adam and Debbie Goldberg from Fresh Brothers, LA area, and Willy Olunds, from Willy O’s in Michigan, gave the attendees real life experience in serving gluten-free pizza. These experts gave different perspectives since Fresh Brothers has 8 locations and Willy O’s is an independent operation.

Willy O himself with his delicious corn-based gluten-free pizza.

Willy invited me to tag along during his pizza competition in the non-traditional category. (No gluten-free category yet, but maybe next year.) According to Willy and his wife, Carla, this is highly irregular to allow non-participants in the competition area. I felt honored and so impressed with the intense passion each competitor brought to their pie including Willy. His unique corn-based crust and decadent ingredients made for a pretty impressive entry.

Iron Chef Redemption challenger Elizabeth Falkner doing her kale demonstration.

Other GREAT experiences included hanging out with the staff at Venice Bakery. (Their booth was amazing and so was the pizza!) I also sat in the front row and watched Iron Chef Redemption challenger Elizabeth Falkner demonstrate kale salad (crispy, fresh, and blanched kale) and actually met her after the demo. She’s really cool.  I had some time to check out the exhibitors, so I  said “hi” to  old friends like Joel Schut from RW Bakers, Pamela and Alison from Pamela’s, and the DeIorio’s team.  Best of all I made a new friend, Denise San Filippo (a fellow gluten-free gal) from Schar. Denise and I hit the strip one night and had a fabulous gluten-free dinner at Mon Ami Gabi in the Paris Hotel.  From our window, we could see the Eiffel Tower and watch the Bellagio fountain show. (Sometimes this job is grueling!) Our waitress was well-educated about allergens and gluten which gave us confidence in our restaurant choice especially when she answered all of our probing questions correctly.  She even brought us toasted gluten-free bread and warm olives for our starter. Denise had the scallops and I tried the Lemon Chicken with shallow Pom Frites. (Shallow means fried separately in a pan not a deep fryer.) It was delicious, especially the fried potatoes.

Me and the Venice Bakery Team

Me and Joel from RW Bakery

Our view from our gluten-free-friendly restaurant.

With every expo and conference I attend, I have the opportunity to meet new people and can’t help but feel ecstatic over the progress we’re making.  20 years ago, I thought I would never eat pizza again.  Now, there are people seeking information on how to make both delicious and safe gluten-free pizza.   And, to be able to be a part of that is a GREAT feeling.

– Beckee