<html><body bgcolor="#FFFFFF"><div>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.</div><div><br></div><div>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. <br><br>Kit Craine<div><br></div></div><div><br>On Mar 20, 2010, at 7:44 PM, "Gary Crabtree" <<a href="mailto:jampot@roadrunner.com">jampot@roadrunner.com</a>> wrote:<br><br></div><div></div><blockquote type="cite"><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>
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<div><font face="Calibri">g</font></div>
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<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"><a href="mailto:vision2020@secure.fsr.com">vision2020@secure.fsr.com</a></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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