[Vision2020] Co-op cooking classes

[Andreas Schou]

There's a continuum of gluten intolerance. Celiac disease is the most
obvious problem, but there are varying levels of intestinal upset due
to gluten intake, especially among populations that haven't
traditionally had a lot of cereal grains in their diet. Some of it's a
mild to moderate allergy allergy. Some of it is celiac disease. Some
of it is  people who leap from one sort of food purity obsession to
the next, and who are a perennial source of customers for various sort
of cooking classes that cater to theri. It's not a huge problem (the
.5%-1% spectrum doesn't look obviously insane to me), but even given
those numbers, the number of gluten-sensitive people on the Palouse
that might be a market for that class is somewhere between 150 and
300. That seems a reasonable number.

The big problem is that gluten is everywhere. Flour is used to thicken
soup and sauces and to bread meat, not to mention all the things --
from dumplings to croutons to obvious things like bread and pastries
-- that are essentially held together with gluten. Cooking without
gluten is weird, whereas cooking without (let's say) coconut means
that you avoid Mars bars and pina coladas.

-- ACS

On Sat, 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
> =======================================================
>