Tag Archives: eating

Food Stars Go Gluten Free

18 Aug

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With Restaurant Week upon us in Washington DC I can’t help but think about how far the restaurant industry has come in the past few years when it comes to serving gluten-free customers!  Between the increase in demand for gluten-free products from the celiacs, the gluten intolerant and the fad dieters to the efforts of nonprofits like National Foundation For Celiac Awareness, Celiac Disease Foundation and the Gluten Intolerance Group, people living gluten-free can enjoy the delicious foodie culture that has spread across the country!

Which star chefs and popular restaurants have joined the gluten-free bandwagon? A lot!

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Two old school Food Stars, Mary Sue Milliken and Susan Feniger, offer a full gluten-free menu at all of the locations of Border Grill.  Milliken and Feniger starred in 396 episodes of Too Hot Tameles on the Food Network. Mary Sue also competed and was the first runner up in Top Chef Masters Season 3. Check out my pictures from my most recent visit to Border Grill in Downtown Los Angeles.


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Fish tacos with jicama, grapefruit, jalapeño aioli and avocado 

If you are a fan of the Food Network then you are probably familiar with Stacey Poon-Kinney, one of the final five contestants on The Next Food Network Star. Her restaurant, The Trails Neighborhood Eatery was also featured on an episode of Restaurant Impossible back in 2011. Poon-Kinney offers an extensive gluten-free menu at her restaurant including gluten-free pancakes, which, in my experience, are rarely offered at restaurants!

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Another star making delictable gluten-free offerings: Iron Chef  and restaurant owner Jose Garces. My favorite of the Garces Group restaurants is Distrito, a modern Mexican restaurant in Philadelphia. In addition to offering glutne-free options, this incredibly popular eatery can satisfy any top-notch foodie’s palate! Distrito has been trained by NFCA’s GREAT Kitchens.

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Jose Garces also had his restaurants Amada, Chifa and Tinto trained by GREAT Kitchens.  His illustrious Garces Trading Co restaurant offers a formal gluten-free menu. Here are some of the pictures from my most recent visit to Distrito!

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Stephen Starr, another wildly successful restauranteur and winner of Restauranteur of the Year by Zagat and Bon Appetit, has several restaurants that have been trained by GREAT Kitchens and offer gluten-free menus! During my last visit to Philadelphia I stopped by El Rey and enjoyed  a beautiful modern twist on a chille relleno smothered in a walnut sauce and stuffed with dried fruit, walnuts and ground beef.

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About a year ago a friend asked me how I could possibly consider myself a foodie given that I can’t eat most of the food offered by the most acclaimed chefs. Fact of the matter is, the gluten-free lifestyle is becoming more and more common. Restaurants have a financial incentive to cater to the gluten-free community because this particular foodie-niche happens to be an incredibly loyal customer base. When a restaurant makes a commitment to offering safe gluten-free options to its customers the gluten-free community talks about it. Apps like Find Me Gluten Free guide people living gluten-free directly to the doors of restaurants with gluten-free menus. When it comes to gluten-free customers, a gluten-free menu or a GREAT Kitchens logo on your restaurant door attract customers that will keep coming back.

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The gluten-free customer base is loyal and hungry so when chefs like Mary Sue Milliken and Jose Garces offer something gluten-free they are pretty much guaranteed a huge influx of new customers.

Next on my list of places to try? One of the newer Stephen Starr restaurants, Le Diplomate in Washington DC! To my fellow Washingtonians, enjoy Restaurant Week! Remember to ask the necessary questions to avoid cross-contamination while dining out! Check out this link to The Gluten Free Professional to help you become a savvy celiac diner! Check out the section called “networking” for specific tips on dining out!

-CC

How To Make the Most of Celiac Awareness Month!

30 Apr

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This year I am taking Celiac Awareness Month a little more personally than years past! In March, I went to the Digestive Disease National Coalition and met with Senators to discuss Resolution 550 that officially makes May  National Celiac Awareness Month.

When talking with the Senate staff I explained that making May Celiac Awareness Month gives members of the gluten free community a great jumping off point for awareness campaigns and projects. For example, the Gluten Intolerance Group implements their Chef-To-Plate program every May that gets restaurants to display information about the gluten free diet at their establishments. NFCA’s Fuel the Family program will share family stories from the gluten free blogosphere, daily gluten free product spotlights and will be promoting a Wear Green Day! The Celiac Disease Foundation has their annual Gluten Free EXPO on the 4th and 5th of May in Pasadena, California.

We don’t need to leave all the work to the nonprofits though! There are plenty of small projects and actions you can take to promote Celiac awareness during the month of May.

I want to practice what I preach by using May as a jumping off point for my awareness efforts. Any increase in awareness, no matter how small, can make a big difference in the lives of people living gluten free. How many times have you been at a restaurant when the waiter happened to know all about the gluten free diet and cross-contamination because he knew someone who knew someone? Although there is no instant gratification when it comes to promoting awareness, our collective work really does make a difference!

I know we are all busy; however, below is a list of ideas that won’t take up too much of your time but can still help you promote awareness.  Items on this list should be able to fit into the busiest of schedules. For example, I am a first year teacher at a turnaround school in the DC Region, I am taking the MCAT on May 11 and I am applying to medical school in June but I will be doing the items on the list with asterisks* next to them.

1. **Facebook Banner – if you are a member of  any type of group that hosts events I am sure you have been asked to change your profile picture or banner to promote events.  When I was an undergraduate, my professional sorority used to make it a “sister-requirement” to change our profile pictures during Rush.  This is a simple yet super effective way to promote awareness and it only takes a few seconds! You can design your own banner or picture to display or go to this website for some pre-made banners promoting awareness!

On that note, remember to Like CC Gluten Freed on Facebook!

For the entire month of May, I am changing my banner to:

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2. **Buy a few Gluten Free shirts and wear them every Monday for the month of May (or any day, I just liked the alliteration) Here are some of the shirts I bought for May 2013. If you want to go the extra mile, buy some GF swag for family members too! I know it seems excessive but I really did order all of these items…there aren’t many perks to being gluten free, at least we have cute clothes!

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I also have the Gluten Freek shirt from Mariposa Bakery in Oakland, California amongst many others.

3. **Pinterest Challenge - I am going to post one picture to Pinterest every day for the month of May that will promote awareness.  This is my goal for Celiac Awareness Month.  I will keep you all posted with my updates!

4. Twitter - Commit to tweeting about gluten free experiences during the month of may. You can post about restaurants you go to, foods you make, people you meet, anything just keep the posts coming!

5. Blog - Last May Gluten Dude updated his blog every single day for the month of May.  This is way too big a time commitment for me but if you can do it then more power to you! It is great for boosting your creativity. In order to get ideas to write about you might end up doing some research and learn something new yourself!

6. Donate - Worried about the time commitment? The quickest way, though not cheapest, way to celebrate Celiac Awareness Month is to donate to your favorite GF nonprofit. National Foundation For Celiac Awareness, Gluten Intolerance Group and Celiac Disease Foundation are some of my favorites. They do great work to promote awareness across the country!

7. Make a basket for a friend – Reconnect with members of the gluten free community by sending them a basket! Maybe you met someone at the last gluten free expo you attended or maybe you exchanged business cards with a random gluten free person you met last week or maybe you attended a gluten free support group meeting a year ago and  still have some contacts. Follow up with these connections and send a little GF goodie basket!

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8. Go to an event - Check out this website that lists gluten free events going on around the country. Find one near you. You can also check out websites that list Celiac and/or gluten free support groups. Attend a meeting!  You can also go to http://www.meetup.com and find a MeetUp group in your area that connects gluten free locals.

9. Bake GF cupcakes for your coworkers – What better way to explain about the gluten free diet than by giving people delicious treats? This is a great way to get your coworkers to be more supportive of your lifestyle. If you can, make the frosting Green. Here is a great recipe for Tiramisu cupcakes.  Here is a review of a great GF all-purpose flour so you can convert fun recipes you find online.

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10. **Get friends and family involved  – The best way to really understand what it is like to live with Celiac Disease is to actually try being gluten free for a day.  Have a friend or family member order gluten free while dining out for a week even if they aren’t celiac.  When I first started to show signs that I was struggling with being gluten free, my uncle decided to try being gluten free to see what the problem was.  It then became clear to him how challenging it truly is. Cross-contamination issues, awareness issues, dining out, social problems that arise because of being gluten free are all among the list of challenges that people with Celiac Disease or gluten intolerance face. These issues are pretty invisible to the average Joe, so get your family or friends informed by teaching them how to live gluten free, even if just for a week. The only way to truly get it is to live it.

Happy Celiac Awareness Month!

-CC

The Gluten Free Professional: the gluten free diet and your career

20 Apr

Can being gluten free affect you professionally? The answer may surprise you!  The importance of networking is lost on few careers. From working your way up from server to management to making partner at a law firm, networking with colleagues and others in the biz, can play a big part in your professional success.  Where does networking happen? Where do most social encounters happen…while eating!  Food is social to the point where its purpose is probably more about connecting with others than it is about nutrition.  Come on, birthday cake has very low nutritional value yet has great cultural value. The role of food is social and, when you take that into the workplace, it becomes professional.

Let’s go through a few of the potentially problematic gluten free scenarios you may face in your professional life:

Meetings

The most common place you may find yourself in an awkward GF situation is during regular meetings or conferences at work. Of course, it depends on where you work and how meetings are run, but I am picturing a conference room with a big oval table and chairs squished really close together so all of your coworkers can fit.  Instead of a vase of flowers as a centerpiece you will see a box of donuts, a plate of danishes, or a stack of half-sandwiches from a local deli.  What should you do in these situations?

If you have been with the same job for a while most of your coworkers probably know that you are gluten free (why the lack of GF options then, I don’t know. Baby-steps, people!).   You have a few options:

Option 1: Bring a snack

This is my favorite of the three options for several reasons. It is a happy medium between not drawing too much unwanted attention with a big outside lunch while also not feeling deprived or left out.  Keep snack bars or chips in your desk drawer and bring them to the meeting.  Simple solution to what sometimes feels like a huge problem.

Option 2: Abstain

Plenty of people in your office will probably not partake in the provided refreshments.  Maybe you had a late or large breakfast. Maybe you don’t like whatever is provided. Maybe you have dinner plans later and don’t want to spoil your appetite. Maybe you are on a diet. There are plenty of reasons that people don’t eat food that has been set out before them, not just because it has gluten in it. Don’t feel pressured to partake but also don’t feel pressured to explain yourself.  You don’t have to justify not eating the food!  It is not outside the realm of normal to abstain, so don’t stress about it.

Option 3: Bring lunch

There is nothing wrong with bringing lunch from the outside world into a meeting if everyone is going to be eating anyways. This is my least favorite of the three options, though, mainly because of convenience.  You may not have time to run out of the office and get food before the meeting. Another issue is that bringing a big outside lunch draws a lot of attention to you and your food.  It will smell different, look different and be packaged differently.  I get plenty of attention from being GF and, in a setting like this, I do not want that attention.

The benefits of bringing in your own lunch are that you won’t be hungry and you get to eat with your coworkers! If you do choose this option, do so with pride (OWN IT!).  You don’t have to feel victimized because you can’t eat the deli sandwiches provided. Your lunch is probably fresher and more delicious anyways! Instead of focusing on what you cannot have, focus on the fact that your lunch is something that you chose and enjoy it.

Networking

This situation may be a little trickier than a conference room full of donuts.  If your job requires networking with clients, prospective employees, getting to know your executive team or your boss then you will likely find yourself in the position of dining out!  There are some steps you can take to reduce the GF stress you may feel building in you as you think about giving the gluten speech in front of your boss or prospective client!

Strategy 1: Control the Environment

Try suggesting a restaurant that you know is safe or a restaurant that you frequent (maybe the wait-staff knows you and your GF needs already).  I like to suggest a few diverse options in the hopes that the person in question will choose from my provided list!  If this fails, then move to Strategy 2.

Strategy 2: Benign Deception

Whenever I really don’t want to be a spectacle while ordering I engage in benign deception.  I know this may seem over-the-top but sometimes (often, actually) I just don’t feel like putting myself on display while ordering!  I will excuse myself from the table and say that I am going to wash up or use the restroom. In actuality, I am tracking down the hostess or server to discus GF options BEFORE she/he comes to take our order.  If I can’t find the server assigned to my table I ask the hostess for help.  I explain that I am gluten free and really don’t want to have to ask questions and put on a show in front of the person I am eating with. In my experience, the hostess usually gets it. Make sure you are transparent and honest though otherwise it comes off as really odd that you are going so far out of your way to put in an order!

Here are some potential questions you can ask:

  1. Can you ask the chef which items are gluten free on the menu?
  2. What modifications do I need to make to make ____________________ gluten free?
  3. Do you know which items are gluten free off the top of your head or can you grab someone who does?

Once I figure out what I can order I go back to my table.  When the server comes I can put in an order as smoothly as my non-GF lunch date!

Strategy 3: Order Simply

If you don’t want to implement Strategy 1 or 2 here is another alternative: order simply.  Once you have been gluten free for a while you start to get good at deciphering menus and figuring out what is likely to be gluten free. This is risky!! Not telling your server that you are gluten free can get you into trouble sometimes so use this strategy with care. I might order a salad and specify no croutons, bread or dressing (even if croutons aren’t listed in the description on the menu, say it anyways!). The last thing you want to do is send a dish back in front of a prospective client because you forgot to mention an important detail about what you wanted eg no croutons!

Happy Hours

Happy Hours are pretty common places for coworkers to socialize after work but can sometimes be tricky if you are gluten free.  Most bar food is horrible for the gluten free diet because the menu items are usually fried in contaminated oil (wings, French fries, calamari etc).  Avoid food at happy hour unless you have talked to the wait-staff or cook beforehand.  Since you are not eating make sure you limit your alcohol intake! You don’t want to be that coworker. Beer is super common at Happy Hours, especially because there are great deals on pitchers.  Take pride in not drinking the beer otherwise you are going to feel bummed out and excluded. You don’t have to tell people it is because you are gluten free if you don’t want to. Some people don’t like beer anyways! You can always go for a glass of wine or a mixed drink. Consult GF resources to make sure your drink of choice is gluten free. I keep things simple and order a glass of wine.  Avoid any weird mixed drinks unless the bartender is willing to tell you the ingredients. Check out Triumph Dining’s list of gluten free alcoholic beverages. 

The thing to remember about happy hour is that people are happy to be there! Work is over and I promise you that no one cares what you are eating or drinking so long as you are having a good time!

Holiday party/Retirement Party/Celebrations

A work party is no different than any other holiday event or dinner party you may have gone to in the past. Don’t overthink it! Use the same strategies you use for other parties. You can check out my posts on how to survive Easter dinner parties  for some tips.

One bit of advice: just bring something! Again, you don’t have to make everything about gluten. You can control the narrative so that you do not feel like a victim of Celiac Disease or gluten intolerance. Bring a dish to be nice/polite/for fun or to show off your cooking or baking skills.  You can bake these awesome Tiramisu cupcakes or bring this savory quinoa dish that will be sure to impress!  If you bring a dish you earn brownie points with the host and it guarantees that you have something to munch on during the party.

Traveling

Some jobs require traveling and this can make finding GF food challenging.  You will be in unfamiliar territory and may be traveling with a team from work.  Download the Find Me Gluten Free application on your smartphone before you head out to your travel destination. This app takes your GPS location and gives you a list of restaurants with GF options near you. You can easily make suggestions on where to dine to your work team. Tell them there is a Chipotle about a mile down the road and they will probably be impressed how well you know your way around the area!

If traveling alone you have more flexibility and the app should be enough to help you find food options. If you are having issues because the people you are traveling with want to go out for pizza remember you can probably order a salad but more importantly, if you are traveling with these people, you should probably just explain the gluten thing! You may be surprised how understanding they can be.  If a conflict arises you will have to just talk it out. Hopefully all parties involved will be professional about where to dine considering it is a work trip anyways and not a vacation!

If traveling, make sure you pack snacks to have on the road.  Pack protein bars or you can always buy Kind bars at Starbucks! Here is a post on traveling gluten free by air!

Being gluten free in the professional world may be an extra challenge but, let’s be honest, being gluten free makes almost all food-related situations more challenging. Why would work be the exception? It isn’t fair but we can make the best of every situation by being prepared and having a positive attitude.  Remember that you can control the narrative. A lot of people experience negative feelings like being victimized, excluded or simply anxious over situations that may arise but we can take steps to change that frame of mind.  By being proactive we can turn negative situations into positive ones like bringing cupcakes to the next work function. Yes you have to put in some extra work but you get to eat cupcakes and your coworkers will enjoy them too!

Enjoy the rest of your weekend and, come Monday, get ready to be gluten free professionally!

-CC

CC Gluten Freed’s Best of 2012

5 Jan

As the nation reviews the employment, or rather unemployment, data from December 2012, I too feel inclined to take a look at some numbers. CC Gluten Freed had a fantastic year when quantified in terms of hits and viewer traffic! Now, asking a blogger for the number of hits per year/day/whatever is similar to asking a woman her age: it is simply impolite. I will happily reveal some of my aggregate data and post CC Gluten Freed’s top hits of 2012! Just as NPR reviews the best podcasts, I will be reviewing my top posts of this year for you to share with friends or just enjoy for a second read through.

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#1 Post of 2012

So you want to take a cooking class…

This post offers advice for taking mainstream cooking classes while being gluten free.  The cooking classes advertised as “gluten free” are usually special courses offered sporadically at cooking schools, local markets and local stores.  Gluten free people need to be able to cook for themselves since restaurants always pose a risk and bringing a dish to dinner parties is always a must.  How are we supposed to become master cooks when the only classes we attend teach gluten free baking and/or are hyper-specific classes eg a specific type of cuisine.

I wanted to take a cooking series that covered all the basics of cooking: knife skills, sauces, meats and poultry, baking, grains etc. Check out the top post of 2012 to find out how I managed to make my experience a gluten free on. 

#2 Post of 2012

The Domino’s Effect

Remember when Domino’s thought they were being gluten free? This post looks at the situation critically and examines both sides of the issue: was Domino’s position on gluten free pizza a valid one? Spoiler alert! I conclude that it was an absolutely abhorrent decision on Domino’s part.

In this post I applaud the NFCA for making sure that Domino’s did not falsely advertise their pizza. GREAT Kitchens was able to evaluate the kitchen practices that Domino’s intended to implement and concluded that their kitchen practices are not safe for Celiacs.

In addition, I point out the negative implications of such careless actions on Domino’s part.  Do the decisions of big companies have a domino effect?  Read to find out!

#3 Post of 2012

The Importance of Letters

The third favorite of 2012 is “The Importance of Letters.” I am glad that this post ranked so high in terms of traffic because this was one of my founding pieces for CC Gluten Freed.  The whole idea behind this blog is to spread awareness and teach my readers how to advocate for themselves and other people living with Celiac Disease.   This post discusses the what, when, where, why and how of writing letters to restaurants about gluten free customer experiences.

Check out how you can make a difference by spreading the word.

#4 Post of 2012

The Unsuspecting Celiac: Five Things That May Be Getting You

I am also glad that this post had so many views because it is a great resource for people who are gluten free but are still feeling symptomatic. In some cases, people let bits of gluten slip into their diet from some unexpected sources!  This post looks at five foods that a lot of gluten free people continue to eat even though they shouldn’t.

My favorite part of this post is the very end. I tell you five things you may be surprised to realize that you CAN eat!

#5 Post of 2012

Recipe: Quinoa with Cucumber and Mint – White Sea Bass with Orange-Tarragon Relish 

Coming in at #5 we have my recipe for cucumber mint quinoa!  This recipe is absolutely delicious!  It is a great dish to serve in the summer time because it is filling yet refreshing. I include little changes you can make to this recipe to keep things interesting. You can use this versatile recipe in so many contexts.

One tip: the Quinoa dish is perfect for bringing to a dinner party as a gift for the host.  It is filling enough so that if there isn’t anything you can eat your plate will still be full (as well as your stomach) but the dish is light enough that it won’t steal the show from whatever main entree your dinner host is serving.

Check out this post for the recipe!

 

 

Here’s to another year of great posts and many readers!

 

-CC

Gluten Free New Year’s Resolution 2013

30 Dec

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This is my second, and now annual, Celiac/gluten-free New Year’s Resolution post on CC Gluten Freed. The gluten free diet is so much more than a diet. In fact, I usually describe myself as “being gluten free” as opposed to following a gluten free diet. Semantics, yes, but an important point none-the-less. Being gluten free means adapting a whole new relationship to food, something that shapes our every day lives, holidays and traditions. Considering how complicated and challenging being gluten free can be, it seems appropriate to make our New Year’s Resolutions at least related to improving our health and gluten free lifestyle.

Last year I had a slue of NYRs all about improving my gluten free lifestyle. You can check out last year’s list here but in summary, I decided to:

1. Be (even more) gluten free – this means making smart, safe choices at restaurants like getting a salad instead of french fries due to risk of cross contamination.

2. Become informed — I vowed to start following GF blogs so that I can stay current on what other GF advocates are up to.

3. Get techy — there are many phone apps out there that make being gluten free much simpler. I decided to start using those applications including, my favorite, Find Me Gluten Free, an app that takes your GPS location and gives you a list of GFF (gluten free friendly) places nearby.

I wrote a follow-up last June about how I was doing with my NYRs and, I swear this to be true, I was pretty good about staying committed. In years past my new year convictions have always been more like token resolutions. “I will go to the gym every day!” or “I will eat salad at every single meal!” Though enthused, I never seemed to follow through with my generic resolutions. The problem? Conviction. I did not take the time to hash out the reasons why the resolutions were meaningful to me and, not surprisingly, they fell to the way side as the year started getting busy and hectic. I am proud to announce that for 2012 I successfully adopted all of my GF-NYRs and improved my gluten free life as a result.

My resolution this year is much simpler than my complex list of 2012 gluten free NYRs. This year has to do with defense and preparedness. The ability to absorb nutrients is often more limited in someone with Celiac Disease compared to the average Joe. Here’s why: the gluten free diet only works by completly eliminating gluten, not by merely limiting it. Many newly diagnosed believe that a low gluten diet will have close to the same benefits as being exclusively gluten free and that, my friends, is a misconception. When people think of a “diet’ they typically think of weight loss and we all know that if we limit our caloric intake we will lose weight. The more calories we restrict, the more weight that will be lost. Disclaimer: this is an over simplification of metabolism and weight loss but, in simplest terms, the relationship between caloric intake and weight loss is directly proportional whereas the relationship between nutrient absorption and gluten intake is more complicated and convoluted. Even trace amounts of gluten can trigger the production of counterproductive antibodies that will damage your small intestine. My point is that if you kind of diet, you will kind of lose weight whereas if you are kind of gluten free you will not be kind of symptom free, you will remain in the pain and state of malnutrition that originally provided hints for your diagnosis.

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Even compulsive Celiacs like myself (I say that in the most endearing way possible) cannot completely avoid gluten due to cross-contamination and accidents that will inevitably occur despite your best efforts. How can we prepare our bodies for such encounters? What can we do to compensate for the fact that we may not be absorbing nutrients as efficiently as a none Celiac?

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My NYR for 2013 is to take a daily vitamin, religiously, strictly and obligatorily. We have all heard doctors, moms and the like push us to take a daily vitamin but how many of you actually do it every day? I am super health conscious and still happily skip swallowing the disgusting smelling pellet of nutrients frequently. As a Celiac, I need all the nutrition I can get. If I don’t pay close attention to my diet, I cannot guarantee that I am getting all of the vitamins and minerals I need on a daily basis, deplting my body’s supplies and holding myself back from better health.

This year, starting January 1,2013 I will be taking my daily vitamin every morning, even if it is an unpleasant way to start the day. I have decided on taking Multi Vites Gummies. The benefit is that it is labeled as gluten free and the taste and texture of the vitamin but it does not have iron which means I will need to go the extra mile and buy an iron supplement as well. I advise not skipping out on the iron. Iron is essential to your body running properly, it is found in every cell of your body, helps with oxygenation and, if you don’t have enough iron in your body, you may experience fatigue.

Make sure the vitamin you pick is labeled gluten free!! I read through the ingredients on a gummy vitamin made by One-A-Day and concluded it was GF only to find that the allergen label said Contains Wheat! There are so many odd ingredients in vitamins that we may not recognize a potentially gluten containing ingredient so go for something with a GF label!

You may think I am being too picky, I mean come on, it is just a vitamin! Keep in mind that this is something that will start off my day for the next 365 days. The decision is not a small one! What I decide to take will impact my year and potentially my health. I want to make sure I make an informed decision.

If you are really interested in supplements and daily vitamins, another great choice for a Celiac is Fish Oil/omega 3s. The fish oil supplements work to combat inflammation in the body. Celiacs is an inflammatory condition: the antibodies we generate in response to consuming gluten cause a lot of inflammation in the body (thus the arthritis many experience prior to diagnose).

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I know it may not be enjoyable to have a regime of pills every morning but think of it this way: we have a disease where the treatment is not a pill cocktail but rather a diet. Even though being gluten free is challenging we are very lucky not to have to deal with side effects and financial expenses associated with prescription medications like the price of seeing the doctor to get your prescription followed by the actual price of the medication. As far as excuses go, we don’t have many with merit to not take a daily vitamin especially considering the nature of Celiac Disease in relation to absorption and nutrition.
Like last year, you can expect a follow up from me in June 2013! In the spirit of no-secrets-blogging, I will even post a copy of my blood work from 2012 compared to 2013 to see if the daily vitamin is making a difference!

Cheers to a new year and to preventative care and newly improved health!

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-CC

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Expectations.

4 Aug

Expect: to consider reasonable, due or necessary

Up until very recently my GF expectations have been low.  I did not consider it reasonable that all people should know what gluten is. I did not feel that I was due a gluten free meal at catered or work events.  I did not think it was necessary that people put in extra effort to accommodate my dietary needs when I could always work my way around it on my own.  I expected people to be accepting of the fact that I might bring my own dinner to a catered event but I did not expect the event to accommodate me. Even though precedent dictates that people with alternative diets should be accommodated (look at how mainstream providing vegetarian options has become), for some reason, to my shame, I did not hold those same high expectations for myself or my gluten free community.

Now, my expectations have changed.

I realized that my expectations were being shaped by experience and patterns and not based on what is reasonable, due or necessary. It took  sustained positive experiences to break the pattern of my experiences with food to adjust my expectations.

I was recently accepted into Teach For America, a nonprofit organization that seeks to close the achievement gap in the United States.  In order to begin teaching in the Fall I needed to complete a six week training program.  The catch? Room and board were to be provided. Most people rejoice at the news that they get free room and board for six weeks but as someone with Celiac Disease, I expected nothing but trouble.  My experience with Teach For America (TFA) has changed my expectations for the better.  Check out what happened:

The room and board arrangements at Temple University for close to 1,000 corps members and staff members were made by my new organization Teach For America.  Although Temple University already had the infrastructure in place to accommodate people on the gluten free diet, it would not have been operational during the summer without the insistence of Teach For America. The fact that TFA went out of their way to communicate with the dining hall specifically about GF options is pretty astounding for several reasons:

1. TFA was accommodating close to 1,000 people’s needs.  They made accommodations for vegetarian diets, Kosher diets, vegan diets, rooming issues due to disabilities and many more issues.  There were so many needs and people to accommodate. I was so pleased that the Celiacs did not fall through the cracks.

2. TFA had to coordinate with twelve public schools in Philadelphia, finding summer teaching jobs for 800 corp members.  This took much time and effort due to sheer mass of teachers, schools and students. Add in the complicated and ever-twisting bureaucratic channels that TFA had to navigate and I think we can consider the GF accommodations close to a miracle.

Temple designated GF toaster with my Udi’s bagel warming up.

Temple’s GF zone — the GF food options are located in a designated “gluten-free/Kosher zone.” It remains unclear to me why you would combine the Kosher and GF options but…what can you do!

Temple’s GF microwave — Temple had many frozen GF products stored in a freezer in the GF zone.

I was very impressed with Temple’s gluten free infrastructure.  Don’t get me wrong, it wasn’t perfect. The food was bland and unhealthful but that wasn’t because it was GF. It was college cafeteria food!  In addition to the GF zone and availability of GF products the dining hall provided all TFA corps members with bagged lunch. The people with restricted diets (ranging from GF to Kosher to Peanut Free) would pick up their lunches in a separate, designated area.  Each food item (entrée, sides, snacks and drinks) was labeled with the person’s name and dietary restriction. Mine read: Cecilia Bonaduce — Gluten Free

In addition to the five weeks at Temple I spent one week in Washington DC at the Sheraton Four Points Hotel.  The accommodations there were even more impressive than at Temple.  The hotel served breakfast sandwiches every morning for the Teach For America people but at the end of the buffet line there were individually packaged and labeled GF breakfasts consisting of bacon, eggs and fruit.  When they served Italian food for lunch they had a labeled and separate area with GF pasta and sauce.  Though the salad had croutons mixed in it took nothing more than a simple request to one of the waiters to receive a fresh crouton-free salad.

This was my absolute favorite food moment:

The hotel provided bagged lunch and instead of a wilted, undressed salad or a couple of carrot sticks (my old expectations for an “accommodation.”) I opened my brown bag to find a brown rice wrap.  Real food!

After this experience I realized that even if you are going to a catered event with 1,000 people like I did this summer we should be accommodated.  I have officially raised my expectations.  I am hoping for a Pygmalion effect of sorts in which my high expectations will yield positive results in terms of promoting awareness and making accommodations for gluten free people as reasonable, due and necessary  as providing options for vegetarians has become in recent years.

It is time that you, just like me, adjust your expectations in order to protect your health and well-being. I used to hold low expectations because I did not think that GF accommodations were possible. I am telling you now that I am positive that it is possible. I witnessed such accommodations this summer and I hope to continue to experience such positive and inclusive events.  Furthermore, in the event that accommodations are not met, I will be holding myself to higher expectations as well. I expect myself to be an advocate, to speak up and to stand up for what I believe is reasonable, due and necessary.

-CC

CDF Education Conference!

30 Apr

What a successful conference!  I am sure all who attended will agree that the day of feasting and learning could not have been better.  The Celiac Disease Foundation pulled out all the stops for this year’s Annual Education Conference and Food Faire.

I had a table promoting CC Gluten Freed and got some great feedback from the gluten free community.  I am so pleased to report that many people have found the site very helpful and even inspiring!

I was lucky enough to be considered a speaker at an event where such prominent figures as Dr. Stefano Guandalini of University of Chicago Celiac Disease Center, Dr. Peter Green of Columbia University Celiac Disease Center and Dr. Gregory Harmon of the UCLA Celiac Disease Center were speaking.  I lead the Young Adult, Teen and Tween session, designing activities and giving a speech about the surprising social benefits of being gluten free, a silver lining, if you will. At the end of the session I raffled off three Kraft Mac N’s Cheese Powder bottles!  This is one of the only foods I have not found a perfect GF substitute for.  I quested for the powder (sold separately from the glutinous pasta) for days and days and am so glad I found it.  You should have seen the kids’ faces when they won the ingredients for the best Mac N’ Cheese in US history.

In addition to the great speakers and educational lectures at this event, attendees had access to over a hundred food vendors providing samples of delicious GF products.  I, personally, could not help but go back for a second serving of pizza at the Udi’s table!

I learned a lot not only from the speakers but from the gf people who stopped by my table.  For example, I met a ton of people who were diagnosed with Celiacs only after their children or grandchildren were diagnosed!  I wonder if this is because of the involvement of parents in children’s health, the quality of pediatric care in the US compared to adult care or if there is some other explanation!  I also received a lot for requests to purchase CC Gluten Freed wristbands for family members, support groups or gluten free clubs and organizations.  In response, I have made the bracelets available here! I, personally, always wear 3 of them so I can give them away if I meet a GF person on the road!  The bracelets are very fun and meaningful.  Check out the meaning behind OWN IT.

For those of you who are just joining ccglutenfreed.com after meeting me at the conference: WELCOME!  I hope you enjoy the blog.  I had such a great time at the conference.  It was a day I will never forget.

drawing a crowd at the CC Gluten Freed table!

CC Gluten Freed was located next to the University of Chicago Celiac Disease Center table!

vendor exhibits



-CC

Gluten Free Pilgrim

13 Apr

No, I am not talking about Thanksgiving, turkeys or little white bonnets.  I am talking about someone who journeys to far away places.  One of the challenges of being on the gluten free diet is finding places to eat out with friends and family.  I can always find at least 2 or 3 great gluten free places wherever I am  but the thing is…I don’t want to be limited to 2 or 3 restaurants and neither do the other people coming to dinner.

When I say only 2 or 3 places, I mean places that are actively gluten free friendly.  There are other places around where I can ask questions, explain about cross contamination to the waiter and hope for the best but I prefer restaurants like PF Changs, CPK, Rosti Tuscan Kitchen or The Old Spaghetti Factory where I know the waitstaff and chefs have been educated about gluten and trained in safe kitchen practices.

If you want to dine at more than a couple of restaurants, you are going to have to venture out of your zip code.  I once found this incredibly frustrating.  I don’t want to be the reason that my whole family has to spend over an hour in the car just to get to a dinner place that will accommodate me.  Well, I don’t have a magic solution for the long commute, but I do have some advice: change your mentality.

The other day I really wanted to try this place in Los Angeles called Chili Addiction.  This place serves GF hamburgers, hot dogs (buns and all!) as well as delicious chili.  Only one problem — the long commute.  Instead of dwelling on the drive, I told myself to think of this as a gluten free pilgrimage.  People always say “it’s about the journey, not the destination.”  Despite being overused and somewhat corny, I decided to actively adopt this mindset when trying out a new GF restaurant.

The commute from the San Fernando Valley to West Hollywood requires driving through the canyon.  I made sure to enjoy the views – and my Mom’s company – on the way.  When you exit the gorgeous canyon, you are immediately surrounded by a jumpin’ city.  There is so much to see!

When we arrived at the restaurant we were starving!  I ordered a classic hamburger and chili cheese fries.  My burger had a bun!  What a revolutionary concept!  The restaurant was fast, affordable and delicious.  The bun was so light and fluffy I triple checked with the staff that it was gluten free.  I simply couldn’t believe how great it tasted.

 


I  highly recommend Chili Addiction to anyone who is gluten free.  They are super aware of the importance of protecting their products form cross contamination and they make all of their condiments in house.

Although I really enjoyed my dinner at Chili Addiction, this post really isn’t about the food, it is about how to make dining out less stressful and more enjoyable while on the gluten free diet.  There will be times when, in order to get foods that most people don’t think twice about in terms of accessibility, you will need to drive many, many miles.  As a gluten free person this is your reality. But, to be honest, it isn’t so bad! By being a gluten free pilgrim, you get to try new restaurants all over the city and go to new places, not simply new restaurants.

Happy dining!




-CC

A Local GF Evolution

21 Mar

When I first moved the Berkeley I struggled to find places that offered gluten free options.  Despite being a foodie town, Berkeley has struggled to get on the gluten free bandwagon.  The enthusiasm was, and is, there but the necessary education and safe kitchen practices were simply missing…until now.

Four years later, I am pleased to report that Berkeley is impressively gluten free friendly, improving at an almost exponential rate.  I feel a sense personal responsibility for Berkeley’s improvement, though not sole responsibility. Berkeley’s success is a result of the collective efforts of individual students, community members and nonprofit organizations that work to promote Celiac awareness. In June, I am moving to Washington DC.  I hope to witness and contribute to this, in a sense, evolutionary phenomenom once again.

My father came to visit me last week and I made it a point to take him to as many  GFF (gluten free friendly) restaurants as possible during his stay. It was during this visit when I realized how much Berkeley has changed in the past four years.

La Mediterranee

I always order the same thing at La Med: pomegranate chicken with hummus and chopped veggies. Although my entree option is delicious, I always feel a twinge of jealously towards the people ordering the Tabbouleh, a Greek dish traditionally made with Bulgur Wheat.  Despite having dined at this restaurant over a dozen times, it wasn’t until this most recent trip that La Med told me that they just began offering a GF Tabbouleh, with quinoa serving as a substitute.  I made sure to ask my waitress to let the manager and chef know how much the GF option was appreciated!

Cream

If you visit Berkeley, students will almost invariably point you towards Cream for dessert, an ice-cream sandwich shop that always has a line out the door.  Despite only opening a year or so ago, Cream realized that there is a demand for GF options and began serving GF ice cream sandwiches.  I went to see how they handled cross-contamination and, to my surprise, they did quite well!  Cream keeps the GF cookies on a shelf above the gluten-containing cookies and toasts them on a designated and elevated rack in the oven. The elevation is particularly important because it protects the gluten free cookies from cross contamination via gravity, the last thing you want are little crumbs of gluten falling onto the designated GF oven rack!

Kirala

Arguably the best sushi restaurant in Berkeley, Kirala offers GF soy sauce to customers who ask for it!  The waitstaff is very educated about what the gluten free diet is and what kind of people will want GF soy sauce.  The first time I dined at Kirala, my waiter noticed my packet of Tamari soy sauce and immediately brought me a crystal bottle filled with GF soy sauce.

Filippo’s

It is rare that I find an Italian restaurant that has a GF option.  Filippo’s on College Ave. in Berkeley offers a GF gnocchi.  Unfortunately they used to cook this GF entree in contaminated pasta water!  I found this out the hard way but used my negative experience to improve my community’s GF options.  I wrote a letter to the manager explaining what was wrong with their kitchen practice and he followed up with me in person to show me the improvements the restaurant had made for GF customers. Click here to view sample letters to restaurants about cross contamination concerns. When I talked to Filipo’s about cross-contaomination they had no problem making a change and seemed genuinely glad for the feedback.

These are just a couple of examples of how restaurants can make small changes to their establishments to accommodate GF customers.  Have GF soy sauce in the back, designate oven racks for GF foods, these are cost-free, low maintenance changes that restaurants can make but, despite being a small change, can make a big difference for many customers.

If you have a local restaurant that you used to love before being diagnosed try talking to them about becoming gluten free friendly!

If the restaurant seems very interested in catering to the gluten free population tell them about GREAT Kitchens, an official gluten free training program for restaurant kitchens.  There is no harm in asking! At worst, you educate a restaurant and get gluten/allergens on their minds and at best you get your favorite restaurant back onto your list of dinner options!

-CC

Gluten Free Sandwich…from a Deli!

13 Feb

I have a hard time trusting non-gluten free restaurants, specifically pizza and sandwich places, that try and serve gluten free foods.  The risk of cross-contamination is so great that the uncertainty drives me nuts.  Not only is there an excessive amount of gluten ingredients floating around but also, I can’t watch the kitchen staff handle my order.  Honestly, it feels like a sick form of gambling, a Celiac version of Russian roulette, if you will.

Don’t get me wrong, I appreciate the effort that restaurants are making to provide food to GF customers, but I feel that they are targeting the gluten intolerant as opposed to Celiacs, which can be confusing and dangerous for consumers.

Despite my hesitations, I recently dined at a sandwich shop that offered gluten free bread.  Luckily, the sandwiches at this establishment are assembled within view of the customers so I had the opportunity to watch how they handled making a gluten free sandwich amongst a sea of gluten sandwiches!

As a UC Berkeley Bear, it is much to my dismay that my fabulous experience at the sandwich shop happened at Stanford University’s CoHo Cafe.  Here is what I observed:

First, when I ordered the sandwich, I told the cashier that my reaction to gluten is severe and that my sandwich “could not come into contact with any utensils or products that have been touching wheat.”  Similarly to how I sometimes describe a Celiac as being “functionally allergic to gluten,” I did not use the phrase “cross-contamination” so as to avoid confusion over jargon.

You should always remind waitstaff and/or chefs at restaurants offering GF products about cross-contamination.  Some places start offering GF products before they do the necessary research about safe kitchen practices.

After placing my order I watched as the person constructing the sandwiches read my order.  She promptly removed her gloves and took a few knives and a cutting board to a sink to wash them with soap and water. Next, she put on a new pair of gloves and grabbed a package of Udi’s bread from a cabinet.  Interestingly, these were the largest slices of Udi’s bread I have ever seen, they must have been special ordered.

The woman toasted the bread in a designated panini press.  While they were toasting, she went into a back room and brought out a small assortment of condiments that had never been used on wheat products.  She assembled the sandwich on the clean cutting board and cut it in half with the newly washed knife.

It was so great to watch such efficient and proper protocol!  I think Subway could learn a lot from this tiny sandwich shop!  Check out this youtube video of a gluten free customer at Subway checking for cross-contamination.  I also think that college campuses should try to catch up with Stanford’s quality service (I am cringing while typing this).  I had  a meal plan at UC Berkeley for a year and the sandwich station in the dining hall was 100% off limits for me.  Not only was there an unreliable supply of gluten free bread but the staff was simply unaware about cross-contamination and how to avoid it. You know someone has fantastic service when a Bear is willing to compliment the actions of anyone or anything even remotely related to Stanford, let alone a Cafe on their campus.

My sandwich was delicious.  Since my diagnosis with Celiac Disease, I have been craving a deli-made sandwich.  I don’t know why, but there is something special about a sandwich made by a deli…for some reason my sandwiches at home simply aren’t the same.

It is important that restaurants offering GF meals are aware about cross contamination!  Next time you dine out, try talking to your server or the chef about how the food is prepared. California Pizza Kitchen had trouble with cross contamination when they tried to offer  a GF pizza crust. How did they figure out there was a problem?  A pro-active Celiac spoke up.  Now, CPK is working with GIG to develop safe kitchen protocol for their GF products.

Cross-contamination is a serious issue.  You do not have to be an expert, you simply need to advocate for yourself, in order to help a restaurant improve their GF service.

-CC

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