[Vision2020] Co-op cooking classes

[Craine Kit]

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, Apr 
> il 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
> =======================================================
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