[Vision2020] Co-op cooking classes

[Bill London]

G-
from my limited knowledge (primarily as editor of the Co-op News), I respond....
---% of population with gluten intolerance is controversial number.  Many experts quote much higher percentages of population with gluten intolerance
--other food conditions also receive concern and dietary response at the Co-op and other similar stores, like allergies, for example.
BL
  ----- Original Message ----- 
  From: Gary Crabtree 
  To: Bill London ; vision2020 at secure.fsr.com 
  Sent: Saturday, March 20, 2010 7:44 PM
  Subject: Re: [Vision2020] Co-op cooking classes


  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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