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<DIV><FONT size=2 face=Arial>G-</FONT></DIV>
<DIV><FONT size=2 face=Arial>from my limited knowledge (primarily as editor of
the Co-op News), I respond....</FONT></DIV>
<DIV><FONT size=2 face=Arial>---% of population with gluten intolerance is
controversial number. Many experts quote much higher percentages of
population with gluten intolerance</FONT></DIV>
<DIV><FONT size=2 face=Arial>--other food conditions also receive concern and
dietary response at the Co-op and other similar stores, like allergies, for
example.</FONT></DIV>
<DIV><FONT size=2 face=Arial>BL</FONT></DIV>
<BLOCKQUOTE
style="BORDER-LEFT: #000000 2px solid; PADDING-LEFT: 5px; PADDING-RIGHT: 0px; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px">
<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="FONT: 10pt arial; BACKGROUND: #e4e4e4; font-color: black"><B>From:</B>
<A title=jampot@roadrunner.com href="mailto:jampot@roadrunner.com">Gary
Crabtree</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=london@moscow.com
href="mailto:london@moscow.com">Bill London</A> ; <A
title=vision2020@secure.fsr.com
href="mailto:vision2020@secure.fsr.com">vision2020@secure.fsr.com</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Saturday, March 20, 2010 7:44
PM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> Re: [Vision2020] Co-op cooking
classes</DIV>
<DIV><BR></DIV>
<DIV><FONT face=Calibri>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?</FONT></DIV>
<DIV><FONT face=Calibri></FONT> </DIV>
<DIV><FONT face=Calibri>g</FONT></DIV>
<DIV style="FONT: 10pt Tahoma">
<DIV><BR></DIV>
<DIV style="BACKGROUND: #f5f5f5">
<DIV style="font-color: black"><B>From:</B> <A
title="mailto:london@moscow.com CTRL + Click to follow link"
href="mailto:london@moscow.com">Bill London</A> </DIV>
<DIV><B>Sent:</B> Saturday, March 20, 2010 6:31 PM</DIV>
<DIV><B>To:</B> <A
title="mailto:vision2020@secure.fsr.com CTRL + Click to follow link"
href="mailto:vision2020@secure.fsr.com">vision2020@secure.fsr.com</A> </DIV>
<DIV><B>Subject:</B> [Vision2020] Co-op cooking classes</DIV></DIV></DIV>
<DIV><BR></DIV>
<DIV><FONT size=2 face=Arial><FONT size=3 face="Times New Roman">*Moscow Food
Co-op Sponsors Cooking Classes: Gluten Free & Indian Cuisine*<BR><BR>The
Moscow Food Co-op is sponsoring a series of cooking classes this <BR>spring,
featuring the preparation of gluten free foods and Indian <BR>cuisine. Each
class will include a cooking session with sampling and <BR>discussion. All
classes are held in the kitchen of the Unitarian <BR>Universalist Church of
the Palouse, 420 East Second Street, Moscow, <BR>Idaho. The cost is $24 per
class ($21 for Co-op members). Registration <BR>is required; register with any
Co-op cashier at 121 East Fifth Street in <BR>downtown Moscow. Enrollment is
limited to 20 per class.<BR><BR>_Classes:_<BR>* *<BR>*/Gluten Free (GF)/*/
*Savory Baking*/* *taught by Angela Bunce, 5:30 – <BR>7 p.m., Wednesday, April
7<BR>*Featured recipes: *Popovers, Granola & Crepes using a variety of
flours <BR>such as teff, soy, amaranth and sorghum.<BR>*Instructor:* Angela
Bunce, previous winner of the Moscow Food Co-op <BR>gluten free baking
contest, adopted gluten free cooking for her family <BR>when her husband was
diagnosed with celiac disease. As a registered <BR>dietitian, she specializes
in gluten intolerance, seeing individuals for <BR>nutrition consultation at
Tri-State Memorial Hospital in Clarkston.<BR><BR>*/Gluten Free (GF) Sweet
Baking/* taught by Angela Bunce, 5:30 – 7 p.m., <BR>Wednesday, April
14<BR>*Featured recipes:* Moscow Food Co-op’s Chocolate Chip Ginger Bars,
<BR>Oatmeal Cookie Bars, Pie Crust & Crustless Pumpkin
Pie<BR>*Instructor:* Angela Bunce, previous winner of the Moscow Food Co-op
<BR>gluten free baking contest, adopted gluten free cooking for her family
<BR>when her husband was diagnosed with celiac disease. As a registered
<BR>dietitian, she specializes in gluten intolerance, seeing individuals for
<BR>nutrition consultation at Tri-State Memorial Hospital in
Clarkston.<BR><BR>*/Gluten Free (GF)/*/ *Conversion Pizza Party!*/* *taught by
Angela <BR>Bunce, 5:30 – 7 p.m., Wednesday, April 28<BR>*Featured recipes:*
Pizza, plus two submitted recipes from our participants<BR>*Instructor:*
Angela Bunce, previous winner of the Moscow Food Co-op <BR>gluten free baking
contest, adopted gluten free cooking for her family <BR>when her husband was
diagnosed with celiac disease. As a registered <BR>dietitian, she specializes
in gluten intolerance, seeing individuals for <BR>nutrition consultation at
Tri-State Memorial Hospital in Clarkston.<BR><BR>*/Indian Cuisine /*/t/aught
by Geeta Dutta 4 – 6 p.m., Saturday, April 24<BR>*Featured Recipes:* /Seenk
Kabob/ (ground beef on skewers w/ mint <BR>chutney), Shrimp Malai Curry, Bell
Pepper Medley, /Daal /(seasoned pink <BR>lentils) & /Rasmalai /(ricotta
cheese desert flavored w/ cardamom & rose <BR>water)<BR>*Instructor:*
Geeta Dutta started experimenting with Indian cooking when <BR>she could not
find authentic Indian dishes like she remembered even in <BR>the best Indian
restaurants in this country. Her family had no written <BR>recipes, so after
many phone calls, emails & refining cooking sessions <BR>she created a
cookbook and will share some of her family’s favorite <BR>dishes in this
class.</FONT><BR><BR></FONT></DIV>
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