[Vision2020] Co-op cooking classes
Gary Crabtree
jampot at roadrunner.com
Sun Mar 21 11:41:11 PDT 2010
Actually, what my question was meant to imply was, are there OTHER benefits to a gluten free diet besides those for whom gluten causes varying degrees of gastric upset. The google research I did do did not reveal any and I was mildly curious. I couldn't care less how many people show up at any of the coop sponsored classes. Were I going to attend any, it would have been the herbalism and the urban chicken symposium but I heard it was SRO.
g
From: Craine Kit
Sent: Saturday, March 20, 2010 8:35 PM
To: Dan Carscallen
Cc: <vision2020 at moscow.com>
Subject: Re: [Vision2020] Co-op cooking classes
Dan,
If g was curious re: benefits of non-gluten diets, he could have done is own research on Google.
If g was just curious, he could have left off the results of his research into the percent of the population affected by the problem and just asked his question.
His post implies the Co-op is out-of-line providing classes for a small number of people. I'm saying walk the miles in their shoes before he condemns.
Kit Craine
On Mar 20, 2010, at 8:17 PM, "Dan Carscallen" <areaman at moscow.com> wrote:
Kit,
Gary said:
"No snarkyness intended here, I'm just curious why gluten in the diet receives so much attention when other food related conditions do not. Are there other reason besides actual physical intolerance that make this type of diet attractive?"
Now, to me it seemed he was asking something out of pure curiosity, and wondering if maybe a gluten-free diet was something for him. (not that Gary needs any defending from me)
for me, I wonder if there are *more* food allergies nowadays, or if we're just getting more educated about them because of the increased flow of information.
your pal
DC
----- Original Message -----
From: Craine Kit
To: Gary Crabtree
Cc: <vision2020 at secure.fsr.com>
Sent: Saturday, March 20, 2010 8:07 PM
Subject: Re: [Vision2020] Co-op cooking classes
I'm sure this I'd something g cannot understand. Gluten is both a major ingredient in American diets and a deadly poison for some people. If those people want to eat something beyond nuts and berries, they need to learn how to work within their limits. Places like the Co-op which offer classes and accurate labels are doing a public service out of a concern for others. This is called COMPASSION.
Perhaps of g would pick a food allergy sich as gluten and religiously read and translate tinsy tiny lists of ingredients, he might appreciate why a bit of help for a small minority is a good thing. As a bonus, the Co-op does't need gov'mt entitlements, taxes, or other nasty things.
Kit Craine
On Mar 20, 2010, at 7:44 PM, "Gary Crabtree" <jampot at roadrunner.com> wrote:
A quick google search on "gluten" reveals that .5 to 1.% of people have problems that require them to avoid this protein. Considering the small percent of the pop. that needs to adhere to a diet such as this, why do co-ops and other alternative oriented groups seem to devote so much attention to this type of diet? No snarkyness intended here, I'm just curious why gluten in the diet receives so much attention when other food related conditions do not. Are there other reason besides actual physical intolerance that make this type of diet attractive?
g
From: Bill London
Sent: Saturday, March 20, 2010 6:31 PM
To: vision2020 at secure.fsr.com
Subject: [Vision2020] Co-op cooking classes
*Moscow Food Co-op Sponsors Cooking Classes: Gluten Free & Indian Cuisine*
The Moscow Food Co-op is sponsoring a series of cooking classes this
spring, featuring the preparation of gluten free foods and Indian
cuisine. Each class will include a cooking session with sampling and
discussion. All classes are held in the kitchen of the Unitarian
Universalist Church of the Palouse, 420 East Second Street, Moscow,
Idaho. The cost is $24 per class ($21 for Co-op members). Registration
is required; register with any Co-op cashier at 121 East Fifth Street in
downtown Moscow. Enrollment is limited to 20 per class.
_Classes:_
* *
*/Gluten Free (GF)/*/ *Savory Baking*/* *taught by Angela Bunce, 5:30 –
7 p.m., Wednesday, April 7
*Featured recipes: *Popovers, Granola & Crepes using a variety of flours
such as teff, soy, amaranth and sorghum.
*Instructor:* Angela Bunce, previous winner of the Moscow Food Co-op
gluten free baking contest, adopted gluten free cooking for her family
when her husband was diagnosed with celiac disease. As a registered
dietitian, she specializes in gluten intolerance, seeing individuals for
nutrition consultation at Tri-State Memorial Hospital in Clarkston.
*/Gluten Free (GF) Sweet Baking/* taught by Angela Bunce, 5:30 – 7 p.m.,
Wednesday, April 14
*Featured recipes:* Moscow Food Co-op’s Chocolate Chip Ginger Bars,
Oatmeal Cookie Bars, Pie Crust & Crustless Pumpkin Pie
*Instructor:* Angela Bunce, previous winner of the Moscow Food Co-op
gluten free baking contest, adopted gluten free cooking for her family
when her husband was diagnosed with celiac disease. As a registered
dietitian, she specializes in gluten intolerance, seeing individuals for
nutrition consultation at Tri-State Memorial Hospital in Clarkston.
*/Gluten Free (GF)/*/ *Conversion Pizza Party!*/* *taught by Angela
Bunce, 5:30 – 7 p.m., Wednesday, April 28
*Featured recipes:* Pizza, plus two submitted recipes from our participants
*Instructor:* Angela Bunce, previous winner of the Moscow Food Co-op
gluten free baking contest, adopted gluten free cooking for her family
when her husband was diagnosed with celiac disease. As a registered
dietitian, she specializes in gluten intolerance, seeing individuals for
nutrition consultation at Tri-State Memorial Hospital in Clarkston.
*/Indian Cuisine /*/t/aught by Geeta Dutta 4 – 6 p.m., Saturday, April 24
*Featured Recipes:* /Seenk Kabob/ (ground beef on skewers w/ mint
chutney), Shrimp Malai Curry, Bell Pepper Medley, /Daal /(seasoned pink
lentils) & /Rasmalai /(ricotta cheese desert flavored w/ cardamom & rose
water)
*Instructor:* Geeta Dutta started experimenting with Indian cooking when
she could not find authentic Indian dishes like she remembered even in
the best Indian restaurants in this country. Her family had no written
recipes, so after many phone calls, emails & refining cooking sessions
she created a cookbook and will share some of her family’s favorite
dishes in this class.
--------------------------------------------------------------------------
=======================================================
List services made available by First Step Internet,
serving the communities of the Palouse since 1994.
http://www.fsr.net
mailto:Vision2020 at moscow.com
=======================================================
=======================================================
List services made available by First Step Internet,
serving the communities of the Palouse since 1994.
http://www.fsr.net
mailto:Vision2020 at moscow.com
=======================================================
----------------------------------------------------------------------------
=======================================================
List services made available by First Step Internet,
serving the communities of the Palouse since 1994.
http://www.fsr.net
mailto:Vision2020 at moscow.com
=======================================================
=======================================================
List services made available by First Step Internet,
serving the communities of the Palouse since 1994.
http://www.fsr.net
mailto:Vision2020 at moscow.com
=======================================================
--------------------------------------------------------------------------------
=======================================================
List services made available by First Step Internet,
serving the communities of the Palouse since 1994.
http://www.fsr.net
mailto:Vision2020 at moscow.com
=======================================================
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