Whether or not you're spending the day at some little bash in DC, consider traveling to the nation's capital on March 8-9, 2009, to raise Congressional awareness of digestive diseases including celiac disease.
You can do so as part of the 19th Annual Public Policy Forum organized by the Digestive Disease National Coalition (DDNC), which includes the Celiac Sprue Association (CSA) and American Celiac Society/Dietary Support Coalition (ACS) among its members.
It's in the new spirit of these times, you know.
Showing posts with label CSA. Show all posts
Showing posts with label CSA. Show all posts
Tuesday, January 20, 2009
Tuesday, December 16, 2008
Even More on Wellshire Farms, Whole Foods, and Labeling
Here are two more updates related to the revelations regarding substantial levels of gluten that have been found in Wellshire Farms products labeled as gluten-free.
* There's word that the Celiac Sprue Association (CSA) facilitated the testing of the products and found that Wellshire Farms seemed unconcerned about the alarming levels of gluten.Regarding the FDA in general:
* Glutino president Steve Singer issued a statement saying in part that "the Tribune's report [November 21 and November 23, 2008] is a great step forward to making sure we all join this effort to protect Americans and our children living with food allergies."
* Mark Schlosberg and Elanor Starmer of Food & Water Watch declared "Food safety must be a first priority under the new administration. This is one area where individuals should not - and cannot - go it alone" in an Op-Ed piece in the San Francisco Chronicle.
* Representative Charles Dingel (D-Michigan) stated that the House Committee on Energy and Commerce "has found that FDA not only failed in its basic mission, but refused to admit its failures and take steps to protect Americans from unsafe food and drugs."
* The FDA attempted to stand up for itself.
Wednesday, September 17, 2008
Boston's Healthy Villi Group Breaks with CSA
This summer, the Healthy Villi support group of Boston informed the Celiac Sprue Association (CSA) that, "After careful consideration, the Board of the Healthy Villi has voted to end our affiliation with CSA/USA. Our two groups are educating members with conflicting information. This does a disservice to both CSA/USA and the Healthy Villi."
In the letter conveying the decision, Lee Graham of the Healthy Villi cites the following:
Thanks to Michael Thorn for the info.
In the letter conveying the decision, Lee Graham of the Healthy Villi cites the following:
The letter also states that "The American Dietary Association [sic], the Gluten Intolerance Group, and the Celiac Disease Foundation speak with one voice. They educate people with celiac disease with the same consistent information. CSA/USA takes a different stand."Scientific evidence shows that distilled vinegars and distilled alcoholic beverages, regardless of the source grain, are safe choices in a gluten-free diet. Currently, the clinicians of the Celiac Center of Beth Israel Deaconess Medical Center recommend avoiding consumption of oats for newly diagnosed patients, but only until it can be clearly demonstrated that celiac disease is well controlled. After this point, gradual addition of pure oats from a gluten-free facility may be attempted under a physician's guidance. Studies show that eating pure oats can be advantageous for celiacs as a way of adding fiber to their diet. Current scientific consensus is that a food product measured to have less than 20 parts per million of gluten is suitable for the gluten-free diet.
Thanks to Michael Thorn for the info.
Tuesday, May 06, 2008
CELIACALENDAR
The Staten Island Celiac Meetup Group (SICMG) is having its next meeting—with pizza—at Tuttoriso on Thursday evening, May 8, at 7:00pm. Indicate your interest at the webpage for the meetup group.
The Greater New York City Celiac Support Group (CSA/USA) will meet at Outback (919 Third Avenue at East 56th Street) on Monday evening, May 12, at 6:30pm. RSVP by calling Merle at 212-662-2464 or Mary Ferry at 212-304-1026.
The New York City Celiac Disease Meetup Group (NYCCDMG) kicks off a Happy Hour at the East End Tavern (1589 First Avenue) on Wednesday evening, May 14 at 5:00pm. Drinks will include Redbridge ($4.50) and Magners ($3.50); pub food will be ordered from Peters'! Indicate your interest at the webpage for the meetup group.
The Westchester Celiac Sprue Support Group (WCSSG) holds an event with nutritionist Anne Roland Lee at DeCicco's (Ardsley) on Saturday afternoon, May 17 from 1:00pm to 4:00pm. Vendors include Everybody Eats and Joan's Gluten-Free Great Bakes.
The 2008 L. Lodico Walk for Celiac Disease takes place at Little Bay Park on Sunday morning, June 1, starting at 9:00am. Proceeds go to the CSA this year. Read about last year's walk here.
The WCSSG holds its annual picnic (weather permitting) at Kingsland Point Park (Sleepy Hollow) on Sunday afternoon, June 22, from noon to dusk. Metro-North's Philipse Manor station is just north of the picnic grounds.
The Staten Island Celiac Meetup Group (SICMG) is having its next meeting—with pizza—at Tuttoriso on Thursday evening, May 8, at 7:00pm. Indicate your interest at the webpage for the meetup group.
The Greater New York City Celiac Support Group (CSA/USA) will meet at Outback (919 Third Avenue at East 56th Street) on Monday evening, May 12, at 6:30pm. RSVP by calling Merle at 212-662-2464 or Mary Ferry at 212-304-1026.
The New York City Celiac Disease Meetup Group (NYCCDMG) kicks off a Happy Hour at the East End Tavern (1589 First Avenue) on Wednesday evening, May 14 at 5:00pm. Drinks will include Redbridge ($4.50) and Magners ($3.50); pub food will be ordered from Peters'! Indicate your interest at the webpage for the meetup group.
The Westchester Celiac Sprue Support Group (WCSSG) holds an event with nutritionist Anne Roland Lee at DeCicco's (Ardsley) on Saturday afternoon, May 17 from 1:00pm to 4:00pm. Vendors include Everybody Eats and Joan's Gluten-Free Great Bakes.
The 2008 L. Lodico Walk for Celiac Disease takes place at Little Bay Park on Sunday morning, June 1, starting at 9:00am. Proceeds go to the CSA this year. Read about last year's walk here.
The WCSSG holds its annual picnic (weather permitting) at Kingsland Point Park (Sleepy Hollow) on Sunday afternoon, June 22, from noon to dusk. Metro-North's Philipse Manor station is just north of the picnic grounds.
Wednesday, January 23, 2008
A DECADE ON THE DIET
Ten years ago, I was stuffing my mouth with a piece of cake that my mom had baked for me when I got a phone call from my internist.
What he told me changed my life. He informed me that I had been confirmed as positive for having celiac disease. He advised me that, to be healthier, I would have to adopt a gluten-free diet, giving up eating anything made with wheat, barley, rye, or oats.
So much for the cake.
The following months—and years—proved to be a time of adjustment and recovery after ten years of wondering why I was feeling so sick and so very, very tired. I taught myself how to be gluten-free using the resources I could find back then: Jax Peters Lowell’s book Against the Grain, materials from the Celiac Sprue Association (CSA), and visits to support group meetings in New York City as well as Westchester. I also subscribed to the international celiac disease mailing list and did research on what was then called "the information superhighway," where there was much less information than there is now.
Much of the information was consistent, but there were inconsistencies, too. Was vinegar gluten-free? How about buckwheat and millet? What about distilled liquor, like gin and vodka? I figured I would sort through those questions over time. (The answers turned out to be mostly yes, yes and yes, and yes.)
In the meantime, I followed the policy of When in doubt, don’t. I started off on a very limited diet and added foods as I confirmed that that were gluten-free, phoning and emailing companies to get that information for myself. I also did my best to contact restaurants and caterers in advance of a visit so I could heighten my chances of being served safe foods.
So how have I done over the past ten years? All right, I suppose.
I was probably best at avoiding any intentional departures from the diet. I used various strategies to pull that off: I remembered how bad I felt before I went gluten-free, I told myself I would feel better by remaining gluten-free, and I kept myself from getting so hungry (and far away from gluten-free food) that I'd make a bad choice out of desperation. Basically, I accepted the limits of my medical diet and remained open to discovering new and delicious foods within those limits.
Still, I have to admit that I've accidentally gone off the diet. Most of the time that involved tiny amounts of gluten. When I was pretty new to the diet, I had a spoonful or two of a soup before I realized barley was in it and I put it aside. On a later occasion, I had one bite of a fish before questioning a restaurant yet again and finally finding out that, yes, there was some flour in it.
In another case, I was probably eating miniscule amounts of gluten on a regular basis. When I ate sushi, I had no idea that the tiny flying fish roe called tobiko was made with soy sauce until I read about it on the mailing list and confirmed it myself. After that, there was no more tobiko in my life.
Then there were the mashed potatoes at an organic restaurant downtown. Someone at New York magazine had emphasized how accomodating the place was for special diets (writing something like "Gluten-free? No problem!") so I went there optimistically only to find that the restaurateurs actually had no idea what the diet required. But they seemed receptive, so I wrote up a detailed gluten-free food preparation guide that I think they laminated and posted in the kitchen. (This was long before the establishment of GFRAP, the Gluten-Free Restaurant Awareness Program.) I enjoyed eating there on a number of occasions—learning that quinoa goes well with chili—but then visited with some gluten-free friends, one of whom quickly found out that the mashed potatoes were being made with a rice milk or soy milk with some barley enzyme in it. That wasn't supposed to happen at that restaurant, where I had started to take gluten-free awareness for granted! Eventually the place shut down, removing the option anyway.
Probably the most gluten I ate was somewhere in a cross-contaminated loaf of millet bread from Florida's DeLand bakery. Lots of people had said it was delicious but, holding true to the doubt dictum, I avoided the bread for years because of allegations that it contained gluten. However, eventually I felt healed enough to give it a try—two weeks before a doctor appointment when I would get my blood tested. I don't think I can always tell when I've eaten gluten, but after two weeks of this bread I did experience fatigue, grouchiness, and loose bowel movements. Then my blood test turned out to be positive for the first and only time since it had normalized during my first year on the diet. Later I heard that Disney (or somebody) had DeLand bread tested for gluten and found it to be contaminated. The bakery subsequently changed the marketing of its products so that fewer gluten-free people would be deceived, but that only happened after years and years of bad practices (and ill and confused consumers). Bad, bad DeLand!
Other than that, two other instances come to mind. Years ago a girlfriend and I made a detour on the way home from a vacation so we could try out a GFRAP restaurant where I ordered cake for dessert. I couldn't believe how "normal" the cake was, so I repeatedly asked whether it was really gluten-free, only to be assured that it was. Instead of eating all of it, I took it back home, ate some more, and finally checked with the restaurant one more time. I finally got through to the owner, who regretfully told me that I had been served the wrong dessert. (That restaurant is no longer on the GFRAP roster.)
Most recently, I went on a road trip to try out another GFRAP restaurant, Jules Thin Crust Pizza (JTCP), with two other gluten-free people. On our way back, two of us started to feel funny in the ol' abdominal zone. I followed up over the phone and found out that part of our order had not been gluten-free. As is my practice in this kind of situation, I suggested some ways the restaurant could avoid that kind of mishap and contacted GFRAP to let it know my feelings. I'm hopeful that Jules Thin Crust Pizza will do better in the future. Just remember to look for this stamp when you order gluten-free pizza there.
And I think that's about it for my dietary successes and screw-ups over the past ten years.
Of course, I didn't do it alone. Most or all of my experiences have been dependent on those around me, too—from acquaintances and loved ones to restaurant workers and caterers to people who create programs and do research and make policies that make it easier to identify and obtain gluten-free foods. I'm grateful to them all, and I'm also grateful to my internist and my current roster of specialists for helping me stay on my path to improved health.
Photo: David Marc Fischer
Ten years ago, I was stuffing my mouth with a piece of cake that my mom had baked for me when I got a phone call from my internist.
What he told me changed my life. He informed me that I had been confirmed as positive for having celiac disease. He advised me that, to be healthier, I would have to adopt a gluten-free diet, giving up eating anything made with wheat, barley, rye, or oats.
So much for the cake.
The following months—and years—proved to be a time of adjustment and recovery after ten years of wondering why I was feeling so sick and so very, very tired. I taught myself how to be gluten-free using the resources I could find back then: Jax Peters Lowell’s book Against the Grain, materials from the Celiac Sprue Association (CSA), and visits to support group meetings in New York City as well as Westchester. I also subscribed to the international celiac disease mailing list and did research on what was then called "the information superhighway," where there was much less information than there is now.
Much of the information was consistent, but there were inconsistencies, too. Was vinegar gluten-free? How about buckwheat and millet? What about distilled liquor, like gin and vodka? I figured I would sort through those questions over time. (The answers turned out to be mostly yes, yes and yes, and yes.)
In the meantime, I followed the policy of When in doubt, don’t. I started off on a very limited diet and added foods as I confirmed that that were gluten-free, phoning and emailing companies to get that information for myself. I also did my best to contact restaurants and caterers in advance of a visit so I could heighten my chances of being served safe foods.
So how have I done over the past ten years? All right, I suppose.
I was probably best at avoiding any intentional departures from the diet. I used various strategies to pull that off: I remembered how bad I felt before I went gluten-free, I told myself I would feel better by remaining gluten-free, and I kept myself from getting so hungry (and far away from gluten-free food) that I'd make a bad choice out of desperation. Basically, I accepted the limits of my medical diet and remained open to discovering new and delicious foods within those limits.
Still, I have to admit that I've accidentally gone off the diet. Most of the time that involved tiny amounts of gluten. When I was pretty new to the diet, I had a spoonful or two of a soup before I realized barley was in it and I put it aside. On a later occasion, I had one bite of a fish before questioning a restaurant yet again and finally finding out that, yes, there was some flour in it.
In another case, I was probably eating miniscule amounts of gluten on a regular basis. When I ate sushi, I had no idea that the tiny flying fish roe called tobiko was made with soy sauce until I read about it on the mailing list and confirmed it myself. After that, there was no more tobiko in my life.
Then there were the mashed potatoes at an organic restaurant downtown. Someone at New York magazine had emphasized how accomodating the place was for special diets (writing something like "Gluten-free? No problem!") so I went there optimistically only to find that the restaurateurs actually had no idea what the diet required. But they seemed receptive, so I wrote up a detailed gluten-free food preparation guide that I think they laminated and posted in the kitchen. (This was long before the establishment of GFRAP, the Gluten-Free Restaurant Awareness Program.) I enjoyed eating there on a number of occasions—learning that quinoa goes well with chili—but then visited with some gluten-free friends, one of whom quickly found out that the mashed potatoes were being made with a rice milk or soy milk with some barley enzyme in it. That wasn't supposed to happen at that restaurant, where I had started to take gluten-free awareness for granted! Eventually the place shut down, removing the option anyway.
Probably the most gluten I ate was somewhere in a cross-contaminated loaf of millet bread from Florida's DeLand bakery. Lots of people had said it was delicious but, holding true to the doubt dictum, I avoided the bread for years because of allegations that it contained gluten. However, eventually I felt healed enough to give it a try—two weeks before a doctor appointment when I would get my blood tested. I don't think I can always tell when I've eaten gluten, but after two weeks of this bread I did experience fatigue, grouchiness, and loose bowel movements. Then my blood test turned out to be positive for the first and only time since it had normalized during my first year on the diet. Later I heard that Disney (or somebody) had DeLand bread tested for gluten and found it to be contaminated. The bakery subsequently changed the marketing of its products so that fewer gluten-free people would be deceived, but that only happened after years and years of bad practices (and ill and confused consumers). Bad, bad DeLand!
Other than that, two other instances come to mind. Years ago a girlfriend and I made a detour on the way home from a vacation so we could try out a GFRAP restaurant where I ordered cake for dessert. I couldn't believe how "normal" the cake was, so I repeatedly asked whether it was really gluten-free, only to be assured that it was. Instead of eating all of it, I took it back home, ate some more, and finally checked with the restaurant one more time. I finally got through to the owner, who regretfully told me that I had been served the wrong dessert. (That restaurant is no longer on the GFRAP roster.)
Most recently, I went on a road trip to try out another GFRAP restaurant, Jules Thin Crust Pizza (JTCP), with two other gluten-free people. On our way back, two of us started to feel funny in the ol' abdominal zone. I followed up over the phone and found out that part of our order had not been gluten-free. As is my practice in this kind of situation, I suggested some ways the restaurant could avoid that kind of mishap and contacted GFRAP to let it know my feelings. I'm hopeful that Jules Thin Crust Pizza will do better in the future. Just remember to look for this stamp when you order gluten-free pizza there.
And I think that's about it for my dietary successes and screw-ups over the past ten years.
Of course, I didn't do it alone. Most or all of my experiences have been dependent on those around me, too—from acquaintances and loved ones to restaurant workers and caterers to people who create programs and do research and make policies that make it easier to identify and obtain gluten-free foods. I'm grateful to them all, and I'm also grateful to my internist and my current roster of specialists for helping me stay on my path to improved health.
Photo: David Marc Fischer
Friday, January 11, 2008
GLUTEN-FREE CALENDAR CONUNDRUM!
I recently read some emails on the international celiac listserv that helped me to understand why there seem to be at least two celiac disease awareness months.
Let's start with a message from Beth Hillson, president of the American Celiac Disease Alliance (ACDA), about May being Celiac Disease Awareness Month:
As for October being Celiac Disease Awareness Month, that is basically the province of the Celiac Sprue Association (CSA) and the Canadian Celiac Association (CCA)—which is, nevertheless, having its national conference in May!
Of course, here at GFNYC, every day is Celiac Disease Awareness Day—and every month is Celiac Disease Awareness Month!
I recently read some emails on the international celiac listserv that helped me to understand why there seem to be at least two celiac disease awareness months.
Let's start with a message from Beth Hillson, president of the American Celiac Disease Alliance (ACDA), about May being Celiac Disease Awareness Month:
In response to the question about May as Celiac Awareness month -- the overwhelming majority of celiac organizations and all of the Celiac Research Centers in the United States recognize May as National Celiac Disease Awareness Month.Before considering why others consider October to be Celiac Disease Awareness Month, let's pause to recognize Celiac Disease Awareness Day—September 13, the birthday of Samuel Gee, who is widely considered to be the "discoverer" of celiac disease.
Internationally, the Association of European Coeliac Societies (AECS) recognizes Celiac Disease in May and celiac events are held throughout the world to raise awareness.
(The association represents 26 countries of the EU - including Andorra, Austria, Belgium, Croatia, Czech Republic, Denmark, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Luxembourg, Malta, Netherlands, Norway, Portugal, Romania, Russia, Slovakia, Slovenia, Spain, Sweden, Switzerland, and UK)
The May observance in the United States was chosen to coincide with our international colleagues. It was also done in recognition of the many other medical conditions related to celiac disease that are observed in May. Celiac disease is still relatively unknown and being able to draw connections between these medical conditions and celiac disease helps to elevate its importance and enhance awareness. Some of the other May health observances include:
Digestive Diseases Awareness Month
Digestive Diseases Week
Food Allergy Awareness Month
Food Allergy Week
National Arthritis Month
National Osteoporosis Awareness and Prevention Month
Women's Health Week and Women's Health Check-up day
Organizations, Research Centers, and Companies supporting the May observance:
Celiac Disease Foundation
Gluten Intolerance Group
Westchester Celiac Sprue Support Group
American Celiac Disease Alliance
National Foundation for Celiac Awareness
University of Maryland Center for Celiac Research
University of Chicago Celiac Disease Program
Celiac Disease Center at Columbia University
Wm. K. Warren Celiac Disease Research Center UC San Diego
Bob & Ruth's Gluten-Free Dining & Travel Club
Ener-G Foods, Inc.
Enjoy Life BrandsT
Foods by George
Gluten-Free Living
GlutenFree PassportR
Glutino-USA
Kimball Genetics
Living Without
Pamela's Products
Prometheus Laboratories, Inc.
Savory Palate, Inc.
Its worth noting that October is Breast Cancer Awareness Month. It is extremely difficult for any condition, to compete for attention at that time. And since recognition and attention are key to raising awareness, May is a better fit.
Congresswoman Nita Lowey (NY) introduced legislation in 2004, 2006, and again, this year (H.Con.Res. 70) which emphasizes the designation of May as National Celiac Disease Awareness Month. That legislation now has 29 cosponsors and more are expected once Congress returns later this month.
I hope this helps clarify why May is supported and endorsed as National Celiac Disease Awareness Month.
As for October being Celiac Disease Awareness Month, that is basically the province of the Celiac Sprue Association (CSA) and the Canadian Celiac Association (CCA)—which is, nevertheless, having its national conference in May!
Of course, here at GFNYC, every day is Celiac Disease Awareness Day—and every month is Celiac Disease Awareness Month!
Thursday, May 24, 2007
EVENTS PAST AND FUTURE
See the above picture? That's the look of thousands of dollars being raised for the Celiac Disease Center at Columbia University at last weekend's L. Lodico Walk for Celiac Disease. "We had about 90+ people and raised over $5900 (pledges are still coming in)," wrote organizer Lina Lodico on the message board of the New York City Celiac Disease Meetup Group. Congrats to Lina, who organized the walk with the support of the Long Island Celiac Sprue Support Group Chapter #23. She hopes to do even better next year.
The New York City Chapter of CSA/USA continues to hold its dinner get-togethers, with the next dinner scheduled for Gus' Place on Thursday, May 31, at 6:30 pm. Leaders Merle Cachia and Mary Ferry state that reservations must be made by Tuesday, May 29 and recommend arriving at 6:15 pm "in order to make a leisurely choice from the menu." For more information, call Merle at 212-662-2464 or Mary at 212-304-1026.
North of the city, there's another walk coming up on Sunday, June 3. This annual event, one of a nationwide series of walks overseen by the University of Maryland Center for Celiac Research, will take place at Rockland Lake State Park (Parking Lot #1) in Congers, New York. Registration is at 9 am; the walk starts at 10 am. Proceeds will go to the University of Maryland Center for Celiac Research and the Celiac Disease Center at Columbia. Erin's got the skinny at Gluten-Free Fun.
And coming up on the afternoon of Sunday, June 24 is the 9th Annual Family Picnic of the Westchester Celiac Sprue Support Group. It's scheduled for Sleepy Hollow's Kingsland Point Park, which adjoins Metro North's Philipse Manor Station. Phone 845-486-7088 if the weather is iffy. (There is no rain date.)
Photo: Lina Lodico
See the above picture? That's the look of thousands of dollars being raised for the Celiac Disease Center at Columbia University at last weekend's L. Lodico Walk for Celiac Disease. "We had about 90+ people and raised over $5900 (pledges are still coming in)," wrote organizer Lina Lodico on the message board of the New York City Celiac Disease Meetup Group. Congrats to Lina, who organized the walk with the support of the Long Island Celiac Sprue Support Group Chapter #23. She hopes to do even better next year.
The New York City Chapter of CSA/USA continues to hold its dinner get-togethers, with the next dinner scheduled for Gus' Place on Thursday, May 31, at 6:30 pm. Leaders Merle Cachia and Mary Ferry state that reservations must be made by Tuesday, May 29 and recommend arriving at 6:15 pm "in order to make a leisurely choice from the menu." For more information, call Merle at 212-662-2464 or Mary at 212-304-1026.
North of the city, there's another walk coming up on Sunday, June 3. This annual event, one of a nationwide series of walks overseen by the University of Maryland Center for Celiac Research, will take place at Rockland Lake State Park (Parking Lot #1) in Congers, New York. Registration is at 9 am; the walk starts at 10 am. Proceeds will go to the University of Maryland Center for Celiac Research and the Celiac Disease Center at Columbia. Erin's got the skinny at Gluten-Free Fun.
And coming up on the afternoon of Sunday, June 24 is the 9th Annual Family Picnic of the Westchester Celiac Sprue Support Group. It's scheduled for Sleepy Hollow's Kingsland Point Park, which adjoins Metro North's Philipse Manor Station. Phone 845-486-7088 if the weather is iffy. (There is no rain date.)
Photo: Lina Lodico
Friday, May 04, 2007
FUNDRAISING WALK IN QUEENS
The L. Lodico Walk for Celiac Disease is scheduled to take place at Little Bay Park in Queens on Sunday morning, May 20, 2007. (For the urban explorers who--like me--haven't yet been to the park: It offers a striking bridge view!)
The event organizer is Lina Lodico (who had a table at the recent Gluten-Free Vendor Fair), with sponsorship from the CSA's Long Island Celiac Sprue Support Group, Chapter 23. I understand that gluten-free vendors and other attractions will be at this event.
Registration materials can be found here. Participants are encouraged to arrive at 9 am on the day of the event; the walk lasts from 10 am to noon.
Proceeds go to the Celiac Disease Center at Columbia University and the Celiac Sprue Association (CSA).
The event is listed on the calendar of the New York City Celiac Disease Meetup Group.
The L. Lodico Walk for Celiac Disease is scheduled to take place at Little Bay Park in Queens on Sunday morning, May 20, 2007. (For the urban explorers who--like me--haven't yet been to the park: It offers a striking bridge view!)
The event organizer is Lina Lodico (who had a table at the recent Gluten-Free Vendor Fair), with sponsorship from the CSA's Long Island Celiac Sprue Support Group, Chapter 23. I understand that gluten-free vendors and other attractions will be at this event.
Registration materials can be found here. Participants are encouraged to arrive at 9 am on the day of the event; the walk lasts from 10 am to noon.
Proceeds go to the Celiac Disease Center at Columbia University and the Celiac Sprue Association (CSA).
The event is listed on the calendar of the New York City Celiac Disease Meetup Group.
Thursday, February 15, 2007
WHAT ARE THE ODDS?
Next Thursday--February 22, 2007--there will be at least two events for the gluten-free in NYC.
Thanks to The New York City Celiac Disease Meetup Group, there will be a happy hour at Heathers Bar (506 East 13th Street between Avenues A and B; 212-254-0979) featuring 2-for-1 drink specials from 6:00-9:00 pm; a $1 event fee will be collected. (Sounds like three very happy hours to me!) Gluten-free beer and cider will be available along with other imbibements, but keep in mind that Heathers does not serve meals and be careful not to make a ruckus, as some of the neighbors have lodged complaints about noise.
That same night, the local CSA support group gathers at 6:30 pm for dinner at the GFRAP restaurant Bistango (415 Third Avenue at East 29th Street; 212-725-8484). Reservations should be made by Tuesday, February 20. Call Merle (212-662-2464) or Mary (212-304-1026) for more information.
Next Thursday--February 22, 2007--there will be at least two events for the gluten-free in NYC.
Thanks to The New York City Celiac Disease Meetup Group, there will be a happy hour at Heathers Bar (506 East 13th Street between Avenues A and B; 212-254-0979) featuring 2-for-1 drink specials from 6:00-9:00 pm; a $1 event fee will be collected. (Sounds like three very happy hours to me!) Gluten-free beer and cider will be available along with other imbibements, but keep in mind that Heathers does not serve meals and be careful not to make a ruckus, as some of the neighbors have lodged complaints about noise.
That same night, the local CSA support group gathers at 6:30 pm for dinner at the GFRAP restaurant Bistango (415 Third Avenue at East 29th Street; 212-725-8484). Reservations should be made by Tuesday, February 20. Call Merle (212-662-2464) or Mary (212-304-1026) for more information.
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