[Vision2020] Co-op cooking classes

Sat Mar 20 22:00:01 PDT 2010

I didn't think he was condemning the Coop; I thought he was asking a question. 

Sunil 

From: kcraine at verizon.net
To: areaman at moscow.com
Date: Sat, 20 Mar 2010 20:35:31 -0700
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
=======================================================

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