[Vision2020] Co-op cooking classes

[Gary Crabtree]

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.




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