Wendy Cohan is an R.N. and gluten-free educator. Her book, Gluten-Free Portland: A Resource Guide, is available through her website.
We invite people with noteworthy ideas about food to blog on Culinate.
Thanksgiving is my all-time favorite holiday, and I’m not alone. Many people appreciate it for the genuine feelings of thankfulness and generosity the day inspires, and for its relative lack of commercialism. And the food — it’s nearly everyone’s favorite meal, classically American, carbohydrate-rich, and satisfying on so many levels.
The Thanksgiving meal is also a kaleidoscope of color, with the bright orange of yams or winter squashes, the crimson of cranberries, the bright green of asparagus or green beans, and the rich earthy colors of roasted turkey, stuffing, and gravy.
Continue reading A gluten-free Thanksgiving »
A hard-working professional and mother of a toddler struggles to get through her busy day, suffering aching joints and constant pain. A baby is slow to gain weight and exhibits unusual behaviors that concern his parents. A businesswoman hides her itchy rash beneath silky blouses, but her discomfort is apparent. A first-grader struggles to keep up with her friends and activities, sidelined by constant ear infections.
What do these seemingly different individuals have in common? An immune response or intolerance to gluten. Gluten is actually several related proteins found in such grains as wheat, barley, and rye. Anything made from these grains contains gluten.
Continue reading Are you gluten-intolerant? »
|Invited bloggers on the subject of food.|
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems