Celiac HandbookNews & Events | Celiac Handbook

Gluten-free favorite Hugo’s in L.A. is opening a new restaurant in Agoura Hills & a Dine for Charity Event

Chris — Tue, 20 Sep 2011 20:14:28 +0000

My friends at Hugo’s are set to open a new store in Agoura Hills and are holding a series of “Preview Days” to showcase the new space and introduce their menu to a wonderful new community that may not already be familiar with their amazing menu (even more importantly, an amazing gluten-free menu.). If you live in L.A. or better yet, near Agoura Hills, take the time to stop by and say hi between Thursday and Saturday of this week. See the invitation below for all of the details.

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Hugo’s at Whizin Market Square, Agoura Hills, 28914 Roadside Drive

INVITES YOU TO DINE FOR

Malibu Creek State Park

during Hugo’s “Preview Days”

Thursday, Sept. 22; Friday, Sept. 23; Saturday, Sept. 24

Seatings each day: 8am – 10am * 12pm – 2pm * 6pm -8pm

As your new neighbor we wanted to introduce ourselves to you in a way that supports your community – a community we expect to be part of for a long time. We’re asking you to “Dine for Charity;” come with a companion (maximum 4 people to a reservation) and experience our new Hugo’s in Agoura Hills. As our staff navigates their new surroundings, you’ll be witnessing a work in progress, you’ll be enjoying a meal, and you’ll be doing something for your community. Seventy-five cents of every dollar you spend on your meal (excluding tax and tip) will be donated to the charity above. Please make a reservation for the above dates for breakfast, lunch or dinner.

Seating is very limited; please make your reservation early (maximum 4 people to a reservation):

RSVP Preview Days Reservation line: 818-483-0167

For menu and more information about Hugo’s go to www.hugosrestaurant.com

David Lebovitz at BabyCakes NYC

Chris — Sun, 18 Sep 2011 17:16:00 +0000

It’s great to hear the likes of David Lebovitz talking about a gluten-free bakery in such glowing terms. David was a pastry chef at the venerable Chez Panisse and has authored the books, Room for Dessert, Ripe for Dessert, The Great Book of Chocolate, The Perfect Scoop, The Sweet Life in Paris, and most recently, Ready for Dessert. If there’s anything you want to know about dessert, David is really the ultimate source of knowledge.

I love how he describes BabyCakes NYC as being a gluten-free bakery and making no apologies because their desserts are made well. Congrats to BabyCakes for getting the recognition from David Lebovitz. Watch the video until the end and see David try to get into one of the BabyCakes pink uniforms :)

Happy National Celiac Disease Awareness Day (United States)

Chris — Tue, 13 Sep 2011 16:40:27 +0000

Dr. Samuel Gee

September 13 is National Celiac Disease Awareness Day in the U.S. — this was designated by a Senate resolution on August 3, 2010. This date was chosen in honor of Dr. Samuel Gee who gave the first modern-day description of celiac (coeliac) disease in a lecture at the Hospital for Sick Children, Great Ormond Street in 1887. It’s amazing how far we’ve come since then.

If you get the chance today, hug a celiac or maybe even prepare something special for them, it’ll go a long way in showing that you understand their way of life :)

A 3-Day Intensive Food Photography Workshop with Hélène Dujardin in L.A.

Chris — Wed, 07 Sep 2011 05:10:27 +0000

Besides the time I put in here with Celiac Handbook, I also work as a photographer’s agent at Primary Reps. I represent 12 amazing photographers located in various locations around the world. One photographer in particular that I’m very lucky to represent is gluten-free superstar blogger, Helene Dujardin — you undoubtedly know her from her blog, Tartelette.

One of the events that we’re working on together is a three-day intensive food photography workshop to be held in Los Angeles from November 4 − 6. It’s going to be a very full three days — Helene will be offering her wisdom to 10 lucky participants — working in the studio and on location. There will also be quite a few different speakers, including an advertising agency art buyer, a food stylist, a representative from a local equipment and post production facility walking the attendees through all of the services available to the professional food photographer.

It’s a lot to absorb in three days, but I promise anyone who is willing to participate, you will walk away with some in-depth knowledge on how the business of food photography works as well as the chance at creating some great portfolio pieces. It will also be a fantastic experience for the professional food blogger who wants to improve the quality of their own photography.

Feel free to get in touch with me for more information. The workshop is limited to only 10 people to insure a more intimate setting, so if you’re interested in attending, be sure to sign-up soon as it will fill up fast.

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A new book worth buying: Make it Paleo

Chris — Tue, 30 Aug 2011 03:40:27 +0000

I’m really looking forward to the new book by Hayley Mason and Bill Staley titled, Make it Paleo. A whopping 215 gluten and grain-free recipes perfect for those with celiac disease as well as anyone looking for optimal health through the paleo diet. I’m already smitten for this new book as the photography is absolutely beautiful and it’s chock full of recipes like Bacon Wrapped Scallops, Lamb Meatballs with Mint Pesto, Ratatouille, Fennel and Orange Salad, just to name a few.

There are a lot of great books on the gluten-free diet, but do yourself a favor and look into the paleo diet, which as I said above is both gluten-free and more importantly grain-free. It’s a fascinating eating plan that will have you feeling better than you ever thought possible. I know it has changed my life.

Visit the Make it Paleo Website

Second annual Gluten-Free Awareness Night at Safeco Field

Chris — Tue, 16 Aug 2011 02:50:48 +0000

Baseball fans with gluten intolerance will have the chance to safely indulge in some traditional ballpark fare at the second annual Gluten-Free Awareness Night at Safeco Field.

On Friday, August 26, when the Seattle Mariners take on the Chicago White Sox (7:10 p.m. start), people who eat a gluten-free diet will not only get a discount on tickets to sit together as a group, there will also be a nearby concession stand stocked with food items that fit their dietary restrictions. Discount tickets for the special Gluten-Free section are $15 each (regularly $22) and are available online only at www.mariners.com/glutenfree. Deadline to purchase tickets for the special section is noon, Thursday, August 25. Four dollars from the purchase of each ticket will go to the Gluten Intolerance Group of North America, a non-profit advocacy organization.

Safeco Field already features a number of gluten-free options at concession stands such as fish and chips at Sound Seafood at Section 248 that are made with rice flour, as well as Mariner Dogs, turkey, bacon, Swiss and avocado sandwiches, vegan soup, hummus platter, veggie burgers, veggie dogs, and a variety of snacks, all available at The Natural stand near Section 131 on the Main Concourse. Gluten-free Redbridge beer, made from sorghum, is available at several concession stands around the ballpark.

Gluten is the protein part of wheat, rye, barley, and other related grains. Some people cannot tolerate gluten when it comes in contact with the small intestine. This can lead to minor discomfort or the more serious Celiac disease, an inherited autoimmune disease that affects multiple systems in the body with a variety of symptoms. It is believed that 1 in 200 people has Celiac disease and as many as 1 in 7 has gluten intolerance.

Representatives of the Gluten Intolerance Group will be outside Section 319 to answer questions about the condition. The group is a leader in patient and professional support nationally through outreach programs and services. GIG fulfills its mission of supporting persons living with gluten intolerances through programs directed to consumers, health professionals and the public. GIG programs provide support and education, awareness and advocacy, research awareness and support.

Read the press release »

Petition: Encourage the Girl Scouts to sell an allergen free cookie

Chris — Fri, 12 Aug 2011 22:34:07 +0000

I was just recently made aware of this petition by a Twitter follower (@StacyIM) and I couldn’t agree more that it’s a worthy cause. Not only would I love to see the Girl Scouts sell a allergen-free cookie, I’d love to see them sell something a little healthier all the way around. While a cookie is a cookie, not all cookies are created equally and it is possible to make something healthy. Now before I go off into some off-topic rant, go and sign this petition on change.org — there will be lots of little girls that will be very happy for it (lots of little boys and parents as well).

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Overview

This petition was started on May 8, 2011 in honor of Celiac Awareness Month and Food Allergy Awareness Week. For those with a food allergy, many, if not all of the Girl Scout cookies are off limits. Consumers have a choice not to buy the cookies. However, members of the Girl Scouts are encouraged to sell the cookies to learn skills, obtain prizes and be part of an organization. Despite this, the organization isn’t doing enough to support and incorporate its members that have food allergies.

Nationwide, for 2009, the most recent year studied by the Center for Disease Control, the estimate for children with food allergies was 5%. For adults, the number is 4% in America according to the Food Allergen and Anaphylaxis Network. In 2010, the Journal of the American Medical Association estimated the number could be as high as 10%.

Based on these statistics, then approximately 132,000 members of the approximately 3,300,000 Girls Scouts are selling cookies that they may not be able to eat. Additionally, the Girls Scouts are leaving out up to 10% of the American marketplace who cannot buy their cookies.

The Girl Scouts license their cookies to two companies: ABC Bakers and Little Brownie Bakers. Both companies have been contacted by myself and others inquiring about them producing an allergen free cookie and I have been advised that there isn’t enough of a market to support such a product. ABC Bakers even states on their website that there isn’t enough of a demand for a cookie that is free from either sugar or gluten. However, what these two bakers and the Girl Scouts have never tried is to market just one cookie that is free from the top eight food allergens.

The cookie manufacturers and Girl Scouts have indicated that when they see enough of a need, they will consider manufacturing such a cookie. If you or a member of your family have a food allergy and you have not been able to buy Girl Scout cookies because of this, please sign this petition letting the Girl Scouts know that they have lost out on your business but you would buy a box of cookies from them if they made a delicious cookie that is free from the top eight food allergens.

Although no support is too much, it is requested that only those that would buy a delicious, allergen free cookie sign this petition so that the Girl Scouts and its bakers know that there is a market for this and it would be profitable. Concern for those with allergies is not enough for a company to make a business decision. The Girl Scouts and its bakers need to see that this will be a profitable venture for them in order for us to encourage them to take on this endeavor and offer their first ever allergen free cookie.

Sign the petition

The Importance of School Nurse Education & How-To Strategies for Parents of Gluten-Free Kids

Chris — Thu, 11 Aug 2011 02:23:21 +0000

I just came across this great webinar from the National Foundation for Celiac Awareness (NFCA) on how to deal with conveying your child’s gluten-free diet at school. With school starting very soon, this is good information to be armed with when discussing your child’s diet with school staff who may or may not understand the importance of the gluten-free diet. For anyone with gluten-free kids, this is something not to be missed.

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Announcing NFCA’s Webinar, “The Importance of School Nurse Education & How-To Strategies for Parents of Gluten-Free Kids,” on Thursday, August 25 at 9pm ET/6pm PT.

Join NFCA as Nina Spitzer, President of the Celiac Disease Foundation’s Greater Phoenix Chapter, leads this valuable hour-long session about your child’s gluten-free needs in and out of the classroom.

Sponsored by Rudi’s Gluten-Free Bakery, this webinar is free of charge and the only requirement is a working Internet connection!

Nina will:

Explain the 504 Plan and its impact on the child’s rights in the school environment.
Advise why school nurses should be educated on celiac disease and the gluten-free diet, including a review of their role in the classroom setting.
Provide a list of school support staff and their appropriate roles in accommodating a celiac child’s needs.
Share strategies on how parents can maneuver the school year with their gluten-free child.
Offer tips and suggestions on how parents can create a safe and healthy gluten-free school environment, including recipes and common challenges in the classroom’s social setting, such as lunch and snack time, birthday parties and field trips.

Watch & Win!

Three webinar participants will be randomly selected to win a prize pack from Rudi’s Gluten-Free Bakery. Each winner will receive:

100% organic cotton t-shirt.
Large canvas bag ready for your next grocery trip!
Kitchen items, including a refrigerator magnet, a sticky note set to track your grocery list, and a clip to keep your Rudi’s Gluten-Free Bakery bread fresh.
1$ off coupon for your next Rudi’s Gluten-Free Bakery purchase.

Three more webinar participants will be randomly selected to receive a prize pack of Rudi’s newest gluten-free products. Each winner will receive:

1 bag of Rudi’s Gluten-Free Multigrain Hamburger Buns
1 bag of Rudi’s Gluten-Free Multigrain Hot Dog Rolls
1 bag of Rudi’s Gluten-Free Pizza Crust

Register Today

Don’t miss the Cider Education Class from Crispin Cider

Chris — Wed, 10 Aug 2011 22:49:17 +0000

You’ve seen the Crispin name floating around on this site for a while. Besides the fact that they do a bit of advertising on this site, I’m a huge fan and have been for quite a few years. In an effort to introduce more people to the concept of premium cider (far different than what most stores carry), they host quite a few events around the country. This particular event will be at Total Wine & More in Redondo Beach (a beach suburb of L.A.) — they’ll be talking about the history of American and European ciders, they’ll compare American fruit forward vs. English dry ciders and well as letting participants taste many ciders from around the world. Best of all, they’ll be talking about the fact that ciders are naturally gluten-free and how to pair it with cheese. For anyone going to this event (or any other Crispin events), I guarantee you’ll come away knowing far more about cider than you ever thought possible. Visit Cripin’s Website for information on other events hosted around the U.S.

When foods labeled “gluten-free” aren’t (via Boston.com/Health)

Chris — Thu, 04 Aug 2011 02:38:07 +0000

There’s been a lot of talk over the past few years about the FDA’s inaction on creating standards that manufacturers of gluten-free packaged food must follow. Most industrialized countries around the world are light years ahead of the U.S. in this respect. But now, the FDA is moving forward with a new 20PPM standard that should take care of self-regulating manufacturers who are more interested in profit than quality. Let’s see how well this new standard is regulated — I’m hopeful it will be.

Below is an article from Boston.com/Health giving a lot of coverage to this issue — while I’m happy that they’re bringing attention to this issue, I’m always a little disheartened by statements like this, “There is no reason to avoid gluten if you don’t have celiac,” said Antinoro, “but plenty of my patients with the condition tell me they feel wonderful after switching off gluten.” There’s no evidence that gluten-free diets offer any health benefits to those who don’t have celiac.” I couldn’t disagree more with this as I’ve never met a single person who went on a truly gluten-free diet who didn’t come out the better for it. I do agree with their statement about the reason some people do better than others is that they swap out the cookies, cakes, and starchy snacks with fruits and vegetables. Most of it just comes down to common sense.

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By Deborah Kotz, Globe Staff

“Foods that have “gluten-free” on their label may actually contain significant amounts of gluten — enough to cause gastrointestinal symptoms in those with celiac disease who have an intolerance to the wheat protein. That’s because the US Food and Drug Administration never established a standard for the label, leaving it up to manufacturers to define what they mean by gluten-free.

Now, though, the agency is moving forward with a new standard that manufacturers will be required to meet before they can slap on the gluten-free label. Federal officials are proposing that cookies, bread, and other wheat products making this claim can contain no more that 20 parts per million of gluten, a level below which gluten can’t be detected by standard lab tests…”

Read the full post »