Bowl of Soul...

A Gluten Free Thank you!

noreply@blogger.com (Bowl of Soul Gal) — Sun, 28 Jun 2015 00:58:00 +0000

Many thanks to all of our loyal participants and clients of MariposaBaking, and supporters of The University of Chicago Celiac Disease Center for your generous participation in this year's third annual National Celiac Disease Awareness Month in May.

This unique partnership, in its third year, was formed through a strong desire to generate greater awareness about celiac disease on the west coast by bringing together the Bay Area’s preeminent, 100% dedicated gluten-free bakery and a world-renowned leader in celiac disease research.

This year, Mariposa Baking highlighted its widely popular ‘rye’ bread, chocolate chunk cookies, and delicious butter croissant, which can still be purchased in their retail locations, online store or by mail order. A percentage of proceeds from these purchases were donated directly to The University of Chicago Celiac Disease Center towards ongoing and cutting-edge research to find a cure.

We look forward to next year's National Celiac Awareness Month and for the opportunity to work with and taste all of Mariposa Bakings' newest baked goodies!

May is National Celiac Awareness Month = Sweet Treats!

noreply@blogger.com (Bowl of Soul Gal) — Sun, 10 May 2015 22:45:00 +0000

It's hard to believe that it could already be the month of May and time once again to celebrate National Celiac Disease Awareness month! It's also our third annual partnership with the fantastic Mariposa Baking of Oakland and San Francisco - We're really excited!

Here's the scoop and how YOU can participate, eat delicious GF baked good, AND most importantly support the amazing research being done at The University of Chicago Celiac Disease Center - they rock!!

And don't forget to #GlutenFreeMay your most creative and/or delicious looking creation made with either Mariposa's ‘rye’ bread, chocolate chunk cookies, or butter croissant. We'll pick the most creative and visually appealing photo and one lucky winner will receive a gift card from Mariposa!

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Prominent Bay Area Gluten-Free Baking Company Teams Up to

Help Find a Cure for Celiac Disease

Mariposa Baking and The University of Chicago Celiac Disease Center

Celebrate National Celiac Disease Awareness Month in May

(Oakland, CA -) Mariposa Baking of Oakland/SF is partnering again with The University of Chicago Celiac Disease Center to recognize National Celiac Disease Awareness Month in May. This unique partnership, in its third year, was formed through a strong desire to generate greater awareness about celiac disease on the west coast by bringing together the Bay Area’s preeminent, 100% dedicated gluten-free bakery and a world-renowned leader in celiac disease research.

Throughout the month of May, Mariposa Baking’s retail locations (Oakland and SF) and online shop will offer their customers the opportunity to participate in this fundraiser. A portion of Mariposa’s sales from the month of May goes directly towards funding research at The University of Chicago Celiac Disease Center. This year, Mariposa Baking is highlighting its widely popular ‘rye’ bread, chocolate chunk cookies, and delicious butter croissant, which can be purchased in their retail locations, online store or by mail order.

“Mariposa is committed to the long-term health of our customers and The University of Chicago Celiac Disease Center is doing important research to improve the lives of people with celiac disease and gluten intolerance,” said Patti Furey Crane, founder of Mariposa Baking. “We’re very happy to support the work of the University of Chicago Celiac Disease Center and to enable our customers to participate in this fundraising effort, while raising awareness in the Bay Area around celiac disease. We look forward to great success.”

May is National Celiac Disease Awareness Month. The focus is to raise awareness about celiac disease and non-celiac gluten sensitivity (NCSG). Approximately 1 in 133 or 3 million Americans have celiac disease. There is no evidence-based data to indicate how many have non-celiac gluten sensitivity.

“We’re very excited to be partnering for a third year with Mariposa Baking, a company that not only delivers delicious gluten-free artisan products to those who require the diet, but also demonstrates their commitment to the community with substantial efforts to help raise much-needed awareness and funds throughout the Bay Area and beyond,” said Carol M. Shilson, executive director at The University of Chicago Celiac Disease Center. “Our programs and services educate thousands of consumers, patients and medical professionals across the country each year and our research is truly leading the way to a cure.”

Event Details: May 1 – 30, 2015

- Locations: Mariposa’s Bakeshops:

o Oakland Bakeshop: 5427 Telegraph Ave., D3, Oakland, CA 94609

o SF Bakeshop: 1 Ferry Building Plaza, Shop 32, San Francisco, CA 94111

o Local Pick-Up: http://pickup.mariposabaking.com

o Mail order: www.mariposabaking.com

o Telephone: 510-595-0955

For more information about this event, details about this partnership or celiac disease, please visit: www.mariposabaking.com. For information about The University of Chicago Celiac Disease Center, please visit: www.cureceliacdisease.org.

About The University of Chicago Celiac Disease Center:

The University of Chicago Celiac Disease Center seeks to cure celiac disease. It is an international center of excellence providing comprehensive patient and professional education, expert diagnosis and treatment for both children and adults, groundbreaking bench and clinical research, and active leadership in advocacy efforts. The Celiac Disease Center is part of the University of Chicago, a 501(c)(3) nonprofit organization completely funded by donations.

About Mariposa Baking:

Our start was simple. Patti Furey Crane, Mariposa’s founder, craved high-quality sweets while pregnant with her first child. Finding few options at the time, she set out baking them herself. And so, in 2004, Mariposa was hatched. Mariposa’s mission – create wholesome, hand-crafted food using the finest natural ingredients. Our certified green bakery also houses our first retail bakeshop. We have two storefront locations, our Oakland Bakeshop and our new SF Bakeshop, est. 2012 and located inside the Ferry Building, where we’re able to bring daily bread and hand-crafted sweets to San Francisco’s gluten-free community. We have an online store for customers outside of the Bay Area, distribution to natural foods stores on the West Coast and we service many local restaurants with our artisan breads and pizza crusts. We have a passion for- the baked goods we make, the creative journey we’re on, and the communities we serve.

Fifty Shades of Red...

noreply@blogger.com (Bowl of Soul Gal) — Mon, 16 Feb 2015 05:34:00 +0000

Cupid's Span along the beautiful Embarcadero with views of the Bay Bridge

I hope that you had a lovely Valentine's Day and that someone made you and your heart feel extra loved this year...and if you're a celiac, that you dined out safely and without issue!

I was inspired yesterday by the brilliant shades of red that were abundant at the Ferry Building Farmer's Market in San Francisco and by other little goodies and artistic endeavors that caught my eye. Red, in all it's hundreds of shades, is truly one of my most favorite primary colors. I've decorated many rooms in my home with fabrics and furniture carrying a red theme or undertone.

The deepest and loveliest shade of red that one can find (in my opinion) is that of the Geranium. They are a joy to see when blooming in all of their brilliance in the heart of summer, and the Geraniums' deepest red is also reflective of the colors of our Basque heritage. If you drive through any Basque village in Spain or France your eyes will be treated to a robust display of overflowing Geraniums on every balcony, in this succulent "deep red" that just inspires happiness! It's my color - enough said.

Mother Nature never disappoints and this photo collection seems to support that fact. From shades of deep orange, vibrant cherry and muted raspberry, reds alerted my senses and drew me through the market yesterday as if I was following a guided path. Everywhere I turned I was witness to the beauty of the color and its robust offerings - was it a sign on Valentine's Day?? Hmmm, or rather the fact that in mid-February, in the heart of San Francisco, we're literally experiencing "summer-like" weather...wait, scratch that! The weather in the summer is never this great! With the warm temperatures we've been enjoying throughout the state, flowers are blooming, fruit tastes like it was picked in mid-July and colors are popping. We Californians should be grateful for such weather given that the other half of the country is inundated with massive snow and cold, but in truth, while we're enjoy the vibrancy now, we'll be paying for it later when we're drought-ridden!

In the meantime, here's my little curated photo montage in honor of a heart-filled holiday - enjoy!

Vibrant red chard for sale at the farmer's market

Organic red berry jams

Little nectarines bursting with color!

A favorite little ceramic Basque plate that I love

Pomegranates piled high

Sweet Basque dried peppers - always a treat to find!

All we need is love...

Heart to Heart

Rancho Gordo beautiful beans

Apple ciders

Remnants of my Mariposa Baking gluten free baguette, Frog Hollow Farm plum conserve and a latte
@ Cafe de la Presse

Beauty on a page from my newest cookbook, A Kitchen in France

The unstoppable bloom!

As close to Pantone 186c as Mother Nature can get...or is it the other way around?!

What can I say...I'm all heart.

Inspiration...The Bread Exchange

noreply@blogger.com (Bowl of Soul Gal) — Sun, 08 Feb 2015 23:49:00 +0000

Basque Sheepherders Bread

Hello!! It's been a while since I penned a blog post - the truth of the matter is that my inspiration has waned and I've been waiting for a new wave of interest to find me so that I would feel the impending desire to write again and write about something worthwhile and interesting...

Recently, I heard an interview on BBC news while driving home from work one evening that stopped me in my tracks and caught my interest in a way that even surprised me. The story, featuring Malin Elmlid, a Swede who’s based in Berlin, discussed her love of sourdough bread and what a cultural key bread can be to discovering so much about so many - the common and edible thread that weaves together almost every culture on the planet. She even turned her desire to bake and trade bread into a lifestyle that's since garnered a book deal, The Bread Exchange, elevating her recognition within the International food community.

As a Celiac, this interview might have been reason to switch to another channel on Sirius XM given the intense discussion around sourdough and naan, both which I clearly can't eat in the traditional sense of baking. Yet the feeling that came through to me as I listened to this woman discussing the touch, smell, feel and passion of baking bread was intoxicating. I wanted to hear more about her Bread Exchange and how on earth trading loaves of fresh bread with perfect strangers across continents could evolve into a multi-cultural exchange, and a life-changing experience.

It's true that science can trace back the creation of bread to nearly 30,000 years ago. Bread, in all its various forms, is the most "widely consumed food in the world". Not only is it an important source of carbohydrates and protein (from gluten), it's also compact and portable, which helps explain why it has been an integral part of our diets for thousands of years. More than 12,000 years ago, primitive people made flat breads by mixing flour and water and placing these "cakes" in the sun to bake. Later, bread was baked on heated rocks or in the hot ashes of fire. As empires rose and fell the evolution of bread was intimately connected to the ancient cultures of the Egyptians, Greeks and Romans. At one time it was said that the Greeks baked over 50 different varieties of bread. It is also said that Columbus brought the first known loaf of sourdough bread to this country in 1492.

The value of sharing bread is "borderless" and symbolic, both culturally and religiously, around the world. It's also the staple food in the majority of cultures, and like people, breads have regional and national characteristics that influence. Growing up in a Basque family, bread was always present at our table and social gatherings. We learned early on about Basque Sheepherder's bread, hearing tales my grandfather, “Chichie,” would share about baking that bread in a Dutch oven while living alone as a young man in the mountains of rural Nevada and Oregon tending sheep. It was not only a staple in his diet, but his cultural companion to boot.

Artisan breads at the Burlingame Farmer's Market

A diagnosis of Celiac Disease changes ones' relationship with bread...entirely. Personally, I've made peace with the loss of real sourdough, Italian Focaccia, fresh Parisian croissants and yes, Sheepherder's Bread...that was until I listened to this BBC story and learned more about The Bread Exchange!

As the news story continued with baker/author Malin Elmlid, she spoke more about her experimental baking late into the night that would happen after working a "regular job" in the fashion industry by day. She started giving away her breads to friends, colleagues and strangers, which then transformed into travels and trading breads for say, concert tickets or sailing lessons, or being invited into a family's home in Kabul, Afghanistan to partake in a meal. The experience of arriving in a strange land with nothing more to offer than a loaf of bread might sound unwise, even naive, however; Malin goes on to express how the sharing of bread is "borderless" and opens up people's hearts and minds, breaking down cultural barriers through exchange. It's such a simple yet authentic concept that a loaf or a piece of bread can be the catalyst that offers perfect strangers the window to exchange world views through this humble yet mighty nourishment.

The more I write about and research bread and learn of the "artisan" varieties that seem to be available at every Farmer's Market anywhere, my taste buds and heart are tugged at wanting to pick up a baguette, break off a piece, and eat it right on the spot! And let's not even get me started about when I'm traveling in Europe, most especially France, where my version of "pain frais" is well, window shopping!! My years in Italy also exposed me to massive amounts of "pane fresco" and far too many non-gluten free crumbs near my plate that I shutter to recall! But what influenced me the most during my time in friend's and family households was breads' presence at every meal and every table on a daily basis. Life without fresh bread would be for most, life without good conversation or joy. It's essential and engrained in most cultures' DNA. As the Hungarian saying goes, "bread is older than man".

Breaking bread will most likely always be away for society to commune and take time to share good food and conversation with one another, and bread will remain a foundation at family tables (well, not mine!). Baking techniques will certainly continue to evolve as will the demand for baked goods and more options for gluten-free eaters, which is nice (I'm trying to be optimistic here), but the longing for a piece of Sheepherder's Bread my grandfather used to bake stays with me - I can almost taste it.

Five Days Left to Help Participate & Find a Cure for Celiac Disease!

noreply@blogger.com (Bowl of Soul Gal) — Tue, 27 May 2014 17:00:00 +0000

Bring some beautiful light into your life and home…

We’ve also partnered with wonderful Glassybaby and their Power of Giving campaign. Glassybaby is a private company based in Seattle, WA founded by award winning entrepreneur Lee Rhodes. Its primary product is a handmade, gorgeous, one-of-a-kind glass votive also known as a ‘’Glassybaby," produced in more than four hundred colors and sold over the internet and through retail stores in the Seattle area and San Francisco.

Here’s how to become illuminated:

Visit Glassybaby.com from May 15-31 and enter 'cureceliac' in the giving code box at check out to donate 10% of your purchase towards finding a cure.

Use the same code, 'cureceliac,' for in-store purchases, as well.

Thanks so much!!

National Celiac Awareness Month Kicks Off with Croissants for a Cure!

noreply@blogger.com (Bowl of Soul Gal) — Fri, 09 May 2014 04:58:00 +0000

For the second year in a row, we've partnered with the fantastic Mariposa Baking to promote National Celiac Awareness Month and raise awareness throughout the Bay Area and beyond!! And don't forget to #glutenfreemay with your favorite recipe created with their newest croissant and/or sandwich batard. The chosen winner will receive a gift certificate to Mariposa Baking!

Prominent Bay Area Gluten-Free Baking Company Teams Up to

Help Find a Cure for Celiac Disease

Mariposa Baking and The University of Chicago Celiac Disease Center

Celebrate National Celiac Disease Awareness Month in May

Mariposa Baking of Oakland is again partnering with The University of Chicago Celiac Disease Center for National Celiac Disease Awareness Month in May. This unique partnership, formed through a strong desire to generate more awareness of celiac disease on the west coast, brings together the Bay Area’s preeminent 100% dedicated gluten-free bakery and a world-renowned leader in celiac disease research.

Throughout the month of May, Mariposa Baking’s retail locations (Oakland and SF) and online shop will offer their customers the opportunity to participate in this fundraiser. A portion of Mariposa’s May sales will go directly towards funding research at The University of Chicago Celiac Disease Center. Mariposa Baking is highlighting its newest pastry, a delicious butter croissant and newest bread offering, sandwich batard, which can be purchased in their retail locations, online store or by mail order.

May is National Celiac Disease Awareness Month. The focus is to raise awareness about celiac disease and non-celiac gluten sensitivity (NCSG). Approximately 3 million Americans have celiac disease. There is no evidence-based data to indicate how many have non-celiac gluten sensitivity.

“We are delighted to be partnering with Mariposa, a company that not only delivers delicious gluten-free products to those who require the diet, but also demonstrates their commitment to the community with substantial efforts to help raise much-needed awareness and funds,” said Carol M. Shilson, executive director at The University of Chicago Celiac Disease Center. “Our programs and services educate thousands of consumers and medical professionals across the country each year and our research is truly leading the way to a cure.”

Event Details: May 1 – 31, 2014

- Locations: Mariposa’s Bakeshops:

o Oakland Bakeshop: 5427 Telegraph Ave., D3, Oakland, CA 94609

o SF Bakeshop: 1 Ferry Building Plaza, Shop 32, San Francisco, CA 94111

o Local Pick-Up: http://pickup.mariposabaking.com

o Mail order: www.mariposabaking.com

o Telephone: 510-595-0955

About The University of Chicago Celiac Disease Center:

About Mariposa Baking:

- # # # -

Blessings and Merry Christmas!

noreply@blogger.com (Bowl of Soul Gal) — Tue, 24 Dec 2013 05:18:00 +0000

Have yourself a Merry little Christmas...let your heart be light...

Wishing you and yours a wonderful holiday season and very blessed New Year!

See you in 2014!!

A Lovely Gluten Free Inn...

noreply@blogger.com (Bowl of Soul Gal) — Fri, 13 Dec 2013 04:06:00 +0000

Tucked away on charming Randolph Street is the #1 Rated Inn in Napa, CA out of 84 inns...and believe it or not, it's entirely gluten free! I had the pleasure of staying at the Inn on Randolph a few weeks ago, during what was a perfect fall weekend in the valley. I'd learned of the Inn earlier in the year while working our booth for The University of Chicago Celiac Disease Center at the Gluten and Allergen Free Expo in San Francisco this past February and since, had been dying to stay at the Inn and try it out, given that it's so close to home... yet just far enough away to feel like a mini vacation!

I'd done my research about the Inn on Randolph learning that it's owned by Karen and Dan Lynch, Bay Area natives who purchased the historic Inn two years ago and transformed this property into a dreamy escape. As a guest with celiac disease, I can say that staying at the Inn was an amazing experience and such a relief given that this B & B is entirely gluten free, alleviating any and all concerns of cross contamination from the Inn’s beautiful kitchen.

Karen has been gluten free herself for 7 years. After purchasing the Inn in 2011, (they closed it for 10 months to restore), gutting it down to the studs, and transforming this historic 19th century home into a stunning and peaceful modern retreat, she decided that she wanted the Inn on Randolph to be a completely gluten free B & B. At first she was cautious to advertise the Inn as completely gluten free, not wanting to cause non-GF guests to feel unwelcome or with the feeling that the Inn's quality of dining was not top-notch (which it is) given the reputation of some gluten free foods. However, as time has passed and the Inn's ratings have skyrocketed. It's become apparent that the word is out in both gluten free and non-GF communities that the Inn on Randolph is truly the place to go for rest, restoration and delicious food!

That accommodations at the Inn are even better than the food...we were fortunate enough to stay in the "Franklin" guest cottage just across the beautifully designed garden outside the main house. This gorgeous abode offers a romantic fireplace, plush linens (which they sell!) and a super cozy atmosphere. The cottage also has a private patio with a bistro set - the perfect setting for a lazy morning of reading and enjoying an organic cup of tea...along with a delicious gluten free chocolate chip cookie! The Inn consists of five large guest rooms in the main, historic house, along with five guest cottages neatly tucked inside the Inn's nearly half-acre property line. Each room and cottage share a similar design theme of warm, inviting colors, crisp linens and traditional furnishings, yet each room is also purposely designed to encompass its own unique, decorative attributes.

Owners Karen and Dan were kind enough to sit down with me for a an interview that included a complimentary, delicious glass of chardonnay from a favorite winery just "up-valley." Karen, the consummate host, is always checking in on guests who are lounging on the patio or in the beautiful library by the fireplace offering snacks or a glass of wine and great conversation. Both Karen and Dan, along with their staff, were extremely accommodating and genuine making the stay even more special and comfortable. They offered great wine tasting tips to boot, and even booked a tasting for us at one of their favorite wineries in the Valley, Frog's Leap.

One of the more interesting things I learned from my interview with Karen and Dan was about the length of time they researched, contemplated and dreamed of finding just the right property to transform and create into their own to share with guests from all over the state and world. Or as Karen's intention stated, "let's build a place that we'd like to hang out in." They definitely got that right.

I particularly enjoyed spending time in their 100% gluten free kitchen discussing how Karen and her staff ensure that all guests with celiac disease or gluten intolerance are treated to delicious, SAFE, gluten free food choices. One of the other treats I discovered in the room was organic, gluten free bath products, (other than the body lotion) by EO, a Marin-based company specializing in natural and organic based body care products.

The Inn also offers weekend-long, terrific gluten free cooking and baking classes taught by San Francisco allergen free baker, Jeffery Larsen. So after the first weekend of staying at the Inn, I was kindly invited back to attend the holiday baking class the following weekend. I attended one full day of baking, but I would strongly recommend signing up for an entire weekend of baking and wonderful comradery that forms between all of the guests sharing their stories and bonding over good food and creativity.

The next class offering is the pasta making class, taking place in January 2014 - it's a MUST ATTEND for anyone who is gluten free and wants to learn the art of making pasta at home!!

Be sure to book WAY in advance so you don't miss a chance to stay at this historic, beautiful Inn in the heart of downtown Napa and just a short distance from the famous foodie-haven, the Oxbow Public Market. This great marketplace houses several gluten-free restaurants and a bakery including C-Casa and Cate & Co. And definitely do yourself a favor by not leaving the Inn until you've had their wonderful gluten free breakfast and bowl of their delicious, homemade granola!

Between the lovely accommodations, the wonderful setting and close proximity to some of the world’s best restaurants and wineries, this is a weekend getaway that can’t be missed. I know I’ll be heading back as soon as I can get a reservation!

Happy Holidays and Merry Christmas, Napa Style!!

Thankful...

noreply@blogger.com (Bowl of Soul Gal) — Sun, 24 Nov 2013 06:30:00 +0000

It's been some time since I last penned a blog entry. The truth is this...our family has had one hell of a year due to our parents' near-fatal car accident a number of months ago. It's changed everything in ways that none of us could have possibly imagined, and has caused me to grow in ways that I didn't realize were possible.

The gift of course, is that our parents are alive and moving forward. We are immensely blessed because without the miracle they received, truly, they wouldn't be with us this Thanksgiving or at all. We're still shaking our heads as to how they did survive, but trust me, we're not going to ask too many questions but rather, love the heck out of our parents even more now, and with all of our hearts.

What's astonishing to me is that when trauma hits, we all (as humans) react and respond so differently, don't we? Everyone steps up or is forced to push themselves beyond what they dreamed was possible when the Universe asks us to. I'll say this...through the long dark days of fear and then recovery, I'd never felt such a state of calm and the knowing that something much greater than I was feeding me energy and substance. It's hard to put into words, but it was real. As real as sitting here writing these words.

As time has moved on, our family has found great comfort in remembering and using the gift of humor we all seem to have been given. Even in the toughest moments, we leaned in and laughed with one another. I imagine that as the years pass and our family reflects back on the accident and it's meaning or significance to each of us, what we'll remember the most is the profound love we have for one another and our gift of humor.

Now, even the fall light looks different to me this year...I continue snapping photos of precious moments when the suns' rays reflect abundantly upon vibrant red tree leaves. I'm stopped in my tracks during long runs through my neighborhood and can't help but try to capture the beauty before it's gone.

In spite of the accident, life's abundance has continued to arrive and I've had some terrific experiences related to my work as a freelance food writer, along with the joys that come from an expanded network of celiac advocacy work...which I'll be writing about this month and beyond. Life truly does "bloom" where you're planted if you recognize it and say "yes" to all that shows up.

When we sit down at the table this coming week for Thanksgiving, our focus will be on the tremendous thanks we share as a family that is still intact, and mostly for the monumental blessing of our parents' lives.

What they say in song is really true, in the end, it really does all come down to love.

Blessings and Happy Thanksgiving!

FDA Publishes the Gluten Free Labeling Rules ~ Finally!

noreply@blogger.com (Bowl of Soul Gal) — Fri, 02 Aug 2013 18:17:00 +0000

WE HAVE A FEDERAL STANDARD FOR GLUTEN FREE LABELING!

Celiacs have some big news to celebrate and share today! Today, after nearly 10 years of debate, the U.S. Food and Drug Administration (FDA) has released final rules for gluten-free labeling, stating that products containing fewer than 20 parts per million will be allowed to carry a "gluten-free" designation.

Here's today's latest news from Jennifer Iscol, President of the Celiac Community Foundation of Northern California discussing not only the overall importance of this ruling, but how it will also affect those of us celiacs living and eating in the Bay Area.

______________________________

NEW FEDERAL STANDARD FOR GLUTEN-FREE

LABELING IMPACTS BAY AREA FOOD MANUFACTURERS

AND CELIAC DISEASE COMMUNITY

Long-Awaited Regulation Will Make It Easier for Americans to

Follow a Gluten-Free Diet

Healdsburg, CA – August 2, 2013 - The Celiac Community Foundation of Northern California, a nonprofit organization serving the greater Bay Area and Sacramento region, today commended the Food and Drug Administration (FDA) for establishing a federal standard for gluten-free labeling. The long-awaited regulation will help to ensure that individuals with celiac disease and non-celiac gluten sensitivity have the basic information necessary to manage their health.

The rule will impact dozens of gluten-free food manufacturers in the Bay Area, who must comply with the new regulation by August 2, 2014, and thousands of local residents, who will find it easier to follow a medically prescribed gluten-free diet.

To comply with the new rule, products labeled gluten-free must contain less than 20 parts per million (ppm) gluten. Until now, there has been no federal regulation of the term “gluten-free” on packaged foods. Gluten is the common name for the protein found in wheat, rye and barley, and it is harmful to people with celiac disease and gluten sensitivity. The only treatment for celiac disease, an inherited autoimmune condition, and non-celiac gluten sensitivity is to follow a strict gluten-free diet.

Last fall, the president of the Celiac Community Foundation of Northern California (CCFNC), Jennifer Iscol, created a White House petition calling for the finalization of the long-overdue rule. The petition reached the required signature threshold for a response from the administration, which is expected soon, and its success renewed calls for action on the rule.

“The new regulation will make it far easier for people on a gluten-free diet to make safe choices at the grocery store,” Ms. Iscol stated. “This is huge news for people with celiac disease and non-celiac gluten sensitivity, who can become very ill by consuming just a microscopic speck of gluten. Having to analyze gluten-free ingredient labels in the absence of federal regulation has been very difficult for consumers. It’s a huge relief to move forward.”

“Patients need accurate labeling to safely manage their diets,” said Amy Burkhart, MD, RD, who specializes in celiac disease and non-celiac gluten sensitivity and serves on the board of the CCFNC. “For this patient population, ongoing exposure to gluten, even in small quantities, can cause major health problems. The FDA’s work is a significant contribution to their health.”

The gluten-free labeling rule is the result of a decade-long effort led by the American Celiac Disease Alliance, the national advocacy organization for celiac disease, working together with the FDA, patient support groups, medical experts, scientists and food manufacturers.

The Food Allergen Labeling and Consumer Protection Act of 2004 required the Secretary of Health and Human Services to set labeling standards by August of 2008 to aid the estimated three million Americans with celiac disease. It has taken the FDA an additional five years to establish the definition for gluten-free. “It has been a long wait, but in the end, we feel that the FDA based its work on an incredibly thorough, science-based assessment that serves the needs of both consumers and manufacturers,” Ms. Iscol said.

The year FALCPA was signed into law, sales of gluten-free products were $560 million, and they rose to $4.2 billion last year. By 2017, the sales of gluten-free foods and beverages are expected to exceed $6.6 billion. The skyrocketing growth in the market increased the need for FDA’s action to set a national gluten-free standard.

For more information visit http://www.celiaccommunity.org, http://www.fda.gov/ and http://www.americanceliac.org.

About the Celiac Community Foundation of Northern California

The Celiac Community Foundation of Northern California provides evidence-based support to those with celiac disease and non-celiac gluten sensitivity in the greater San Francisco Bay Area and Sacramento region. We carry out this mission by heightening awareness; educating the medical community, food purveyors and the general public; administering Camp Celiac in partnership with The Taylor Family Foundation; and by offering group and individual support.

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Cheery Cherries!

noreply@blogger.com (Bowl of Soul Gal) — Mon, 01 Jul 2013 00:27:00 +0000

Nothing says "it's summer" more than walking through your local farmer's market and seeing a gorgeous table filled with bright, shiny, crimson-colored freshly picked cherries! They are as delicious as they are beautiful and I can't enough of the deep and robust colors that each little jewel puts on display, nor the deliciousness of their perfectly tart/sweet juices that burst when bitten in to. My maternal grandfather, Pedro Laca, used to always eat bags of cherries, or "cherr-etxas"...as he would say. His funny way of saying the word in "Basque slang."I can't EVER eat a cherry without hearing him say that word in my head...a sweet memory, to be sure.

I took a long gander through the quaint and robust Burlingame farmer's market this morning and was pleasantly surprised at just how much amazing produce and products were for sale. My only issue with these markets is the co$t of organic produce and while I'm completely a believer in buying and eating locally grown foods, there's no getting around the fact that it's incredibly easy to drop $100 bucks in 15 minutes flat!! These are the days when I long to be back in Europe where every market IS a farmers market and produce, rare mushrooms, exotic cheeses, you name it are priced affordably and "organic" is the norm not the exception.

On this lazy Sunday, a phrase I never use until temperatures become scorching, as they have this weekend for all of us in the west, I've spent a bit of time perusing some of my newly favorite gluten free cookbooks and stumbled across a recipe for gluten free cherry-ginger oatmeal cookies - Yum! In spite of record temps, I turned on my oven and decided to bake up a batch using some of the fresh and gorgeous cherries I purchased at the market. What can I say...colors and food inspire me!

The cookbook I found this recipe in is Williams-Sonoma Weeknight Gluten Free, written by Kristine Kidd, previous food editor of Bon Appetit magazine for over 20 years. I was lucky enough to receive an advanced copy of the book via a gluten free publisher/contact and it was such a terrific surprise and since the first moment I cracked the seams, I've been talking this book up to friends near and far. Kristine put together a very beautiful, practical cookbook that's loaded with easy yet flavorful and unique recipes that are sure to become favorites. If you're an egg lover, as I am, you must try the potato pancakes, poached egg, and green onion sauce on page 56 - it's truly egg-a-licious!!!

Back to cherries!

Cherry-Ginger Oatmeal Cookies

Makes about 48 cookies

- 1/4 Cup, unsalted butter at room temperature

- 3/4 Cup, brown sugar packed

- 3/4 Cup, granulated sugar

- 1 1/4 tsp. pure vanilla

- 1/4 tsp. kosher salt

- 1 Cup, toasted almond butter

- 3 Cups, gluten-free rolled oats

- 1/2 Cup, crystalized ginger chopped

- 2/3 Cup chopped, well drained cherries (calls for dried but I went with fresh)

1. Preheat the oven to 350 degrees. Lightly butter cookie sheets. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add the brown sugar and granulated sugar and beat until well mixed. Add the eggs, baking soda, vanilla, and salt and beat until smooth. Add the almond butter and beat until smooth. Mix in the oats, ginger and cherries.

2. Spoon the dough by rounded teaspoons and place on the prepared sheets, spacing them 2 inches apart. Bake until the cookies are light brown around the edges, about 12 minutes. Let them cool on the pans for a few minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to one week.

Enjoy this little summer treat and please eat REAL FOOD!!

Cinnamon Rolls Helping to Find a Cure - National Celiac Awareness Month ~

noreply@blogger.com (Bowl of Soul Gal) — Sun, 05 May 2013 05:24:00 +0000

Prominent Bay Area Gluten-Free Baking Company Teams Up to

Help Find a Cure for Celiac Disease

Mariposa Baking and The University of Chicago Celiac Disease Center

Celebrate National Celiac Disease Awareness Month in May

Mariposa Baking of Oakland is partnering with The University of Chicago Celiac Disease Center for National Celiac Disease Awareness Month in May. This unique partnership, formed through a strong desire to generate more awareness of celiac disease on the west coast, brings together the Bay Area’s preeminent 100% dedicated gluten-free bakery and a world leader in celiac disease research.

Throughout the month of May, Mariposa Baking’s retail locations and online shop will offer their customers the opportunity to participate in this fundraiser. By purchasing a designated sweet or savory gluten-free baked good, a portion of the sale will go directly towards funding the work of The University of Chicago Celiac Disease Center. Mariposa Baking has chosen its two most popular items; their sandwich bread and cinnamon rolls, both of which can be purchased in their retail locations and online store.

“Mariposa is committed to the long-term health of our customers and The University of Chicago Celiac Disease Center is doing great research to improve the lives of people with celiac disease,” said Patti Furey Crane, founder of Mariposa Baking. “We’re happy to support the work of the University of Chicago Celiac Disease Center and to enable our customers to participate in this fundraising effort as well. We look forward to great success.”

Event Details: May 1 – 31, 2013

- Locations: Mariposa’s Bakeshops:

o Oakland Bakeshop: 5427 Telegraph Ave., D3, Oakland, CA 94609

o SF Bakeshop: 1 Ferry Building Plaza, Shop 32, San Francisco, CA 94111

o Tel: 510-595-0955

About The University of Chicago Celiac Disease Center:

The University of Chicago Celiac Disease Center is an international center of excellence providing comprehensive patient and professional education, expert diagnosis and treatment for both children and adults, groundbreaking bench and clinical research, and active leadership in advocacy efforts. The Celiac Disease Center is part of the University of Chicago, a 501(c)(3) nonprofit organization.

About Mariposa Baking:

Our start was simple.Patti Furey Crane, Mariposa’s founder, craved high-quality sweets while pregnant with her first child. Finding few options at the time, she set out baking them herself. And so, in 2004, Mariposa was hatched. Mariposa’s mission – create wholesome, hand-crafted food using the finest natural ingredients. Our certified green bakery also houses our first retail bakeshop. We have two storefront locations, uor Oakland Bakeshop and our new SF Bakeshop, est. 2012 and located inside the Ferry Building, where we’re able to bring daily bread and hand-crafted sweets to San Francisco’s gluten-free community. We have an online store for customers outside of the Bay Area, distribution to natural foods stores on the West Coast and we service many local restaurants with our artisan breads and pizza crusts. We have a passion for- the baked goods we make, the creative journey we’re on, and the communities we serve.

- # # # -

The beginning of something new...

noreply@blogger.com (Bowl of Soul Gal) — Sun, 24 Mar 2013 05:46:00 +0000

In last week's blog post I posted in black and white that I was setting out on a 'cooking quest' of sorts, to create a new meal each week using a different recipe(s) from my plethora of lovely cookbooks that sit in my kitchen looking so pretty and collecting dust. I realized after I posted that lofty statement this could be quite a commitment and one that might be challenging to live up to, however, a great chance to be inspired and learn some new "moves" in the kitchen!

I decided on Wednesday that I was going to cook something from Cristina Ceccatelli Cook's third and newest cookbook titled, "Cristina's of Sun Valley - Con Gusto!" It's a beautiful book loaded with her native Italian recipes and beautiful photos. In this book she's also includes many gluten free recipes, which I'd like to think were written just for me considering I'm a loyal customer of hers, but I'm seriously doubting that I was her inspiration. The irony of choosing one of her recipes, having only received her new book in the mail the week prior, was that Cristina actually called me this same day! It's not often that your phone rings and the caller ID states, "Cristina - Sun Valley" calling. Ironically, I had called her restaurant the day before to place an order of gluten free focaccia bread and a few other items. (If I haven't mentioned before, Cristina's in Sun Valley makes the best GF bread I've ever eaten!) Because Cristina is an amazing business woman and fastidious over attention to detail, she personally called me back to double-check my order and chat about a possible gluten free article I'd interviewed her for a while back. It's always such a pleasure to speak with her. She has a vivacious personality backed with kindness and yes, amazing talents in the kitchen. During our phone conversation I was also able to congratulate her on such a beautiful third cookbook telling her that I'd be preparing one of her dishes for my blog post.

The choice for this post was easy - it's the first week of spring and I wanted to create a meal that was lighter yet loaded with nutrition, flavors, and color. I was stopped in my tracks on page 125 when I saw this gorgeous photo of black cod in a salsa verde - perfectly seared and resting on the most lovely white plate. That's it, I proclaimed! Then I moved onto find a typical Italian recipe for sautéed spinach, chard and kale...three of my absolute leafy greens. And finally, who can resist the nutty and rich flavor of quinoa with chopped green onions for a zip and some color.

There it is ...my menu for this week's spring blog post!

I really wanted to do Cristina's beautiful recipes justice...my only shortfall came in the cooking of the cod. Why is it that cod prepared in a restaurant always stays in ONE PIECE, never falling to pieces as it does every time I've cooked it at home?! Can someone please answer this for me? Sorry Cristina...I did my best, but the flavors were terrific.

Black Cod in Salsa Verde ~
Serves 6 (feel free to modify depending upon needed servings)

- 2 Pounds black cod, cut in 6 pieces

- 2 Cups Italian parsley leaves

- 2 Cloves garlic

- 1 Tbsp. capers, plus 1 tsp. caper juice

- 1 Oil-packed anchovy

- 2 Tsp. red wine vinegar

- 1/2 Cup plus 1 Tbsp. extra virgin olive oil, divided

- Salt and freshly cracked black pepper

- 1 Tbsp. finely grated lemon zest

- 6 lemon wedges

Rince the cod and set aside to dry while you make the salsa verde.

On a cutting board, finely chop the parsley with the garlic, capers and anchovy. Transfer to a small bowl and stir in the caper juice and vinegar. Stir in 7 tablespoons of the olive oil and season to taste with salt and pepper.

In bowl, toss the cod with 2 tablespoons of salsa verde.

In a large skillet, heat the remaining 2 tablespoons olive oil. Add the cod, skin up, and cook over high heat 3 to 4 minutes. Turn the fish and cook 3 minutes, or until the cod flakes.

Transfer the cod to a warm serving plate, spoon a little salsa verde over the fish, and sprinkle the lemon zest. Serve with lemon wedges.

Sautéed Spinach, Chard & Kale ~
Serves 4

- 2 Pounds spinach, chard or kale (I cooked all three)

- 1 Tablespoon extra virgin olive oil

- 1 Clove garlic, thinly sliced

- A squeeze of fresh lemon juice

Blanch greens in boiling, salted water 2 to 3 minutes for spinach, 8 to 10 minutes for chard and kale. Drain and squeeze out water, and sauté with olive oil and garlic 1 minute. Add a little lemon juice before serving.

If you are not going to use all of your greens immediately, squeeze into balls and refrigerate until later...but I'm betting that you'll eat them all.

The finished product was really lovely and the flavors all worked well together. Though the fish prep seems a big lengthy, it's really an easy meal to put together. For more amazing recipes that you will absolutely devour, pick up one of Cristina's beautiful cookbooks - you'll be very pleased that you did.

Con Gusto!!

The last winter recipe...

noreply@blogger.com (Bowl of Soul Gal) — Sun, 17 Mar 2013 02:45:00 +0000

As these long and dark winter days quickly slip by making way for spring that's just around the corner...literally, I've decided to post one final winter recipe that's perfect for a cozy night in.

Lentils always conjure up the idea of flavorful, heartier meals and they are so darn versatile. I love them...almost as much as quinoa...not that they are in competition, however. They actually go quite well together in colder salads, but that's another recipe. For this dish I decided to utilize everything I had in my fridge that would compliment lentils and add some good flavors. I found some fresh, organic zucchini, some red peppers, a shallot and ohhhh yum, some delicious sausages that added just the right amount of smokey flavor and some robustness to the dish. This is how I cook most days...always keeping fresh essentials stocked in the 'crisper' but usually making dishes up on the fly, seasoning as I go along and experimenting with flavors. Of course, this adds to the risk factor of cooking something that could turn out to be disastrous or mis-measured, etc. but I kind of enjoy taking my chances. However, with that statement made...I have some new news!

Beginning next week my blog is going to become the "testing ground" and post for a recipe a week...meaning, I'm going to do my best to choose a new recipe every Thursday or Friday evening from the plethora of cookbooks I have in my library (that look so pretty, yet are rarely utilized!), and feature the results here...along with photos and discussion around the cookbooks themselves! Fun and a big undertaking, but as I was trekking my way around the reservoir this afternoon the idea hit me...and it's sticking. I'm excited!

Back to the lentil and sausage with sautéed veggies...I ended up cooking an insane amount of lentils which lasted me for several days, but you can certainly cut down or add to this recipe very easily.

- 2 cups freshly cooked French lentils, 1 cup cooking liquid reserved

- 2 organic spiced sausage (of your choice - pre-cooked)

- 1/2 cup organic gluten-free vegetarian broth

- 2 organice medium zucchini

- 1 cup red and yellow peppers (marinated are best)

- 1 medium shallot, minced

- 2 Tbsp. feta cheese

- 2 Tbsp. olive oil

- 1/2 tsp. red pepper flakes

- 1 tsp. organic garlic salt

- sea salt and pepper to taste

Keep lentils warming in a separate pot (add the broth in with the lentils) while you sauté the shallots in olive oil until tender. Then add in thinly sliced zucchini and peppers. Sauté all ingredients until al dente, then add in the sliced sausages adding with them the red pepper, garlic salt along with salt and pepper (to taste). Cook all for 6-8 minutes on medium flame to meld flavors.

Serve cooked lentils on bottom of the plate and then gently add the sausage and vegetable mix over the lentils, as desired. Allow to cool for a minute then add the feta cheese. Given the heartiness of this dish, I chose to forgo any starches and instead, paired with a lovely glass of merlot. A sliced pear was the perfect dessert.

Enjoy!!

London Calling - Gluten Free Dining

noreply@blogger.com (Bowl of Soul Gal) — Thu, 14 Mar 2013 03:58:00 +0000

I was asked by Karen Broussard, Founder of GlutenFreeTravelSite.com to review restaurants in London, while meeting up there with my best friend, to be featured on her amazingly unique and resourceful website. Have a read and definitely try these terrific restaurants when you're visiting one of the world's most international AND gluten-free friendly cities!

(As published on GlutenFreeTravelSite.com)

Dining Gluten Free in LONDON

If you're an American looking for a fun international travel destination -- where there's no language barrier (except for the great accents!) -- and where maintaining a gluten free diet is relatively easy, you'll want to consider London.

As our Featured Reviewer on GlutenFreeTravelSite this month will attest, shopping for gluten free grocery items is easy (items are well-labeled so you can readily tell what's gluten free). And dining out during her recent trip to London over New Year's went even better than Aimee anticipated. She found that many restaurants had Gluten Free Menus, and others were knowledgeable and able to communicate exactly which menu items were safe too eat -- and tailor certain offerings to make them gluten free, if needed.

Aimee shares three of her favorite "gluten free friendly" restaurant discoveries in our Featured Review this month, starting with an elegant restaurant between Chelsea and South Kensington (and not far from great shopping in Knightsbridge or on King's Road). Whether you dine there for lunch or dinner, you'll find the wait staff friendly and their knowledge of gluten free options impressive. Aimee enjoyed a perfect Italian dinner consisting of a wonderful endive, pear and Gorgonzola salad, followed by an exquisite rissotto, and capped off with a decadent panna cotta.

Aimee found two other restaurants particularly noteworthy on her trip: a restaurant well-known by locals and named after Princess Margaret, who used to be a frequent guest. This West London restaurant evokes the feeling of a farmhouse kitchen in the English countryside. Huge wooden tables display candles dripping wax down old wine bottle candelabras, and the atmosphere, food, service, and affordable prices left Aimee wanting to return.

Since no trip to London is complete without seeking out some of the wide variety of cuisines from around the world, Aimee highlighted a particular favorite find of hers: a small Lebanese restaurant that was packed at lunchtime...but worth the wait for one of the tables. Located on a tiny cobblestone street, this unexpected discovery was one of the culinary highlights of Aimee's trip. The fresh, flavorful food -- most of which was gluten free to cater to the restaurant's many GF diners -- was an absolute delight. (You can read more details about all three of these restaurants on our Featured Review page.)

Aimee left London feeling great about her gluten free experiences -- and happy to confirm that this exciting, vibrant city can be a very safe place for Celiacs to travel and dine like Kings or Queens!

Have you been to London? What were some of your favorite restaurants? Feel free to click the Comments button below and share your recommendations -- or submit a quick review to GlutenFreeTravelSite so that others visiting or living in London can benefit from your recommendations!

Have another favorite "gluten free friendly" destination -- in Europe or someplace else around the globe? We'd love to hear about your experience!

Bloom Where You're Planted...

noreply@blogger.com (Bowl of Soul Gal) — Sun, 24 Feb 2013 23:27:00 +0000

It's been quite some time since I last posted anything on this blog - sorry. This new year has brought with it an abundance and overload of change, travel, moving, new career opportunities, moving...did I mention moving?? Ugh. All positive and transitional happenings, however, yet still daunting enough (at moments) to cause me the need to stop and "smell the roses" in order to find adequate space to be present and aware of all that's actually transpiring. Truth be told, I'm in a growing spurt!

In the midst of this crazy time I had the opportunity to attend the Gluten & Allergen Free Expo that was held in San Francisco this month, representing the University of Chicago and our board. As I had mentioned in a previous post, I'm serving now as their only out-of-state board member. Attending and working the event was very interesting and enlightening, to say the least. Since I was diagnosed with celiac disease close to 13 years ago, it was impressive to now see the sheer volume of GF-founded businesses being represented at the Expo vs. back in my day of diagnosis. During both days of the event my colleague and I would take turns walking the expo floor and I found myself almost in awe of just how many GF products were being represented! From cookbook authors and magazine publishers to an abundance of bakery mixes, cookies, cupcakes, crackers (a lot of products beginning with the letter "c")...and even one hyperbolic chamber! Yes, you did read correctly! All those years my best friend has suggested that I "live in a bubble," well, now that can actually become a reality!

Be sure to visit the GF Expo site - they offer expos throughout the U.S. and are a great place to pick up tons of sample products, information and emotional support from fellow celiacs who seem to always want to share their stories and tips.

Another interesting article that just came out in today's New York Times Opinion Page titled, "Who has the guts for gluten?" This second sentence is what really caught my attention, "But the rapidly increasing prevalence of celiac disease, which has quadrupled in the United States in just 50 years, is still mystifying." I have my own personal theory on this rapid increase of CD but I'll keep it to myself for now...it has something to do with the massive amount of chemicals and fillers pumped into our foods, but of course, I'm not a doctor! The other interesting mention in this article was around the idea of "faster diagnosis time" in the U.S. could be the cause of seeing such rapid increase. I do know to some degree this is true, however, on a more real and humanistic level I still receive calls and speak with people all of the time who have been struggling with blatant CD symptoms yet their "highly-trained" docs delay and delay testing for CD. It's astonishing to me that the average newly diagnosed person has still suffered for years prior to finally receiving an answer. It's a very frustrating conversation and reality.

One final and very exciting note, GlutenFreeTravelSite has launched their new iPhone and Android apps giving users direct access to the site's dining and travel reviews from their handheld smartphones!

Now, fans of GlutenFreeTravelSite will be able to access the site’s thousands of dining and travel reviews when “on the go” using either iOS or Android powered devices. The user-submitted reviews of restaurants, bakeries, markets, hotels, resorts, and B&Bs throughout the U.S. and around the world are searchable by town or zip code and can be mapped and shared with others. A special reminder service within the Dine Gluten Free app also allows users to save “must try” establishments in areas they’ll be visiting – and then receive an alert on their mobile phone when they’re in close proximity.

Be sure to download one of the FREE apps today and start using them to find your favorite GF restaurants and submit your reviews.

Have a great week everyone - I promise to write soon!

Gluten Free Dining in Chicago ~

noreply@blogger.com (Bowl of Soul Gal) — Mon, 24 Dec 2012 07:11:00 +0000

Dining out gluten free in Chicago is pretty dreamy. I had no idea just how dreamy until I spent four days in the Windy City this month and was wined and dined in gluten free style all around the beautiful city! I was invited to Chicago to attend the Preceptorship Program through the University of Chicago Celiac Disease Center (www.cureceliacdisease.org), due to the fact that I'm now sitting on their Advisory Board. It's truly an honor and I realize that I've finally found my small (but meaningful) place in the world of Celiac Disease support and research.

The entire four-day experience was a joy and a complete whirlwind! It all began on a very rainy morning in San Francisco on a flight to Chicago I was certain would be delayed or cancelled...but the gluten free Gods were watching out for me and my Virgin Airlines flight took off without issue, even landing early. My mystery host and ride from the airport was the Chair of our advisory board, Lisa. We had never met until she pulled up in front of baggage claim but I knew from the moment we first spoke on the phone this past summer, she was an awesome lady! Lisa's the kind of person who's energy and spirit transcends a phone line, immediately exuding such a wonderful sense of her lovely personality. Needless to say, our senses of humor aligned very quickly and we've decided that we're forever going to be GF colleagues and friends.

I was welcomed into Lisa's home by her beautiful family, as well as being welcomed during the week by all of the board members with such warmth and friendliness. I'm not sure if it's a "midwestern character trait" to be so friendly, or perhaps it comes from the fact that we're all passionate about the same cause, finding a cure for celiac disease, while supporting one another along the way.

One of the highlights of my trip happened shortly after Lisa and I met at the airport. She took me to a family favorite restaurant, DaLuciano's, (http://www.dalucianos.com) in River Park just outside of Chicago...where they serve homemade gluten free Italian food that will make you weep. Seriously, I did when my plate of lasagna arrived!

But even prior to the lasagna there was a smattering of deliciousness steadily arriving at our table. The sweet owner, Rosa, ordered several appetizers for us...fried mozzarella wedges (seen in above photo), along with bruschetta made with their freshly baked GF bread, and fresh garlic bread. It was a feast for the eyes and the stomach. It honestly took me several minutes to believe that all of this wonderful looking food was totally gluten free, and that I could eat it without concern!

One of the most impressive parts about DaLuciano's is the fact that the restaurant has two kitchens separated by a small hallway. One of the kitchens is entirely dedicated to gluten free food preparation! The other is the main restaurant kitchen. Let's just say, they take gluten free cooking very seriously there and to an entirely different level. It's an extremely professional operation.

They even have a dedicated gluten free hot oil fryer and separate prep areas, ovens...along with an entirely stocked kitchen that's never seen one crumb of gluten.

This is DaLuciano's gluten free freezer which holds all of the plentiful GF products their restaurant has become so well known for, such as raviolis, lasagna, cannolis, focaccia bread, pizzas and much more...

And please...let's not forget about dessert! Rosa creates her own hand-rolled gluten free cannolis, to boot! I hadn't eaten a cannoli or tiramisu in years until this fateful evening when it was impossible to resist the robust dessert options. It's not often that authentic Italian food is prepared gluten free with such care, passion, and knowledge. You see, three of Rosa's seven children have Celiac Disease, therefore, ensuring that every GF item on the menu has been carefully created by Rosa, herself.

The next time you are visiting Chicago you absolutely must visit DaLuciano's for lunch or dinner...or perhaps you'll decide to visit the Windy City for the sole purpose of dining there - either way, it's completely worth it. It will truly be a dining experience that won't easily be forgotten and the best part is...most of the GF foods at DaLuciano's can be purchased and taken with you!

Buon Appetito e Buon Natale!

Tieton Cider Works = Happy GF Holidays!

noreply@blogger.com (Bowl of Soul Gal) — Tue, 04 Dec 2012 04:48:00 +0000

A cider/cocktail tasting of our own at Restaurant Zoe in Seattle!

I had the pleasure of working in Seattle this last week on projects for my Aunt and her husband's wonderful micro hard cider company, Tieton Cider Works. They've been producing cider now for over four years and their timing couldn't have been more perfect.

The world of artisan hard cider has grown exponentially during the past five years in the United States, becoming the fastest growing segment of the alcoholic beverage market, with an astounding 65% growth rate this year alone. Simply amazing.

The other terrific fact, especially if you are a Celiac, is that hard cider is taking the beverage industry by storm, not to mention, offering those with Celiac Disease or gluten intolerance another delicious and gluten-free beverage to add to our “safe to drink” list. I'm personally very happy to make room on my "favorites list" for this timely and delicious beverage!

The photo above is a great example of hard cider's variety and ease of compatibility as the perfect base for cocktails, as well! The beautiful beverage in the martini glass was mine! I don't get to drink martinis given that Vodka (unless 100% potato) is on the big no-no list for a Celiac given that it's a pure grain alcohol. Our bartender, understanding the limitations of gluten-free cocktails, created a wonderful concoction using Chateau Pellehaut Armagnac Brandy, simple syrup, Tieton Cider's Wild Washington Apple Cider and a peel of lemon. It was smooth and just the perfect flavor combination given that the cider nicely tempered the brandy making it wonderfully drinkable...too drinkable!

On a side note - it's definitely worth mentioning to any and all Celiacs visiting Seattle or to you local residents, Restaurant Zoe is a safe-haven for those of us GF eaters. I was very impressed with every one of their servers and staff. All were so patient through my triple-checking of every item that I bit into and were very informed about the proper protocol for eating safely and gluten-free in a restaurant. From start to finish they didn't miss a step and the food was fabulous - really. Eat at Restaurant Zoe and of course, inform the staff of your very specific dietary needs, but trust that they do "get it!"

On to the fun stuff...for anyone who wants to taste and enjoy Tieton Cider Works varieties definitely keep reading. All the information you need to fulfill your holiday wish list, for even the pickiest relative is right here - and of course, what better gift for a gluten-free friend or family member (or yourself) than cider?! Remember to have plenty of cider on hand to share with friends, take to parties and serve with all of your holiday meals. And since we've abundantly established that cider is now the new food friendly beverage, order up!

TSW has made it so easy for your shopping this year. You can mix their 750ml bottles, order a sample box of the 500ml bottles, try the new port style cider or ice cider,

and join their cider club!

HOLIDAY OFFERINGS & GIFT IDEAS

This is the new line up of all Ten of TSW's Products.

Cider makes the perfect gift for everyone on your personal or business list. Click here to purchase Tieton Cider Works Cider! You'll see that they have selected products to work together, and they give you the flexibility to make your own selections. Gift wrapping and your personalized message are included.

Be among the first to taste new releases and special offerings including any Small Batch Releases for Members only. TSW Cider Club is on the website, and makes

a terrific gift for the cider lover in your family! It truly is the gift that keeps coming, with four different shipments throughout the year.

The December shipment includes one bottle of Tieton Frost and one bottle of Tieton Wind.

Click here to learn more and join the Cider Club!

Enjoy and Happy Holidays!

A Gluten-Free Thanksgiving with Grace and Fear ~

noreply@blogger.com (Bowl of Soul Gal) — Mon, 19 Nov 2012 18:04:00 +0000

During the most "thankful" week of the year for those of us in the States (and ex-pats abroad) celebrating our traditional Thanksgiving, the images of a gorgeous set table loaded with that perfect turkey and "all the fix-ins" may conjure up bliss for many...but for those of us who are Celiacs or gluten-intollerant, this holiday of grace actually proves to be the most fearful of them all.

A good friend of mine was recently diagnosed as gluten-intollerant in the midst of a very challenging year of ongoing health issues. She's taken on the diet with a lot of grace and determination and yes, there's fear behind some of her efforts but she's educating herself and, therefore, eliminating the feelings of impossibility. She's trading out fear for hope and the belief that her body is responding and will heal. I'm very proud of her and wouldn't have imagined anything less from this woman...she's a warrior.

With that said, she called me the other day with a tinge of trepidation in her voice and before she even explained her thoughts, I knew it was the dreaded "what in the h*ll can I eat safely during Thanksgiving" call! Having myself been diagnosed with Celiac Disease in 2000, I clearly remember the first Thanksgiving meal my mother and I stumbled through while learning to substitute everything and terrified we would get something wrong. As the years passed our close family friends we grew up with, whom we've spent many a Thanksgiving meal, even began accommodating my diet in the midst of serving 15 others who were non gluten-free eaters. I recall that the friends who had a real grasp around how to cook were so gracious to accommodate my restrictions and would kindly set aside portions of mashed potatoes, cranberry, vegetables, using separate utensils and always with care. I will never forget their thoughtfulness and awareness even years ago before the gluten-free rage had arrived. It's the little things around a big holiday meal that remind me to be thankful to those who "get it."

I bring all of this up knowing there's a very real fear around social issues that arises when one is eating gluten-free and their life or health depend upon it. As my friend began to ask her questions around the topics of "what will I eat safely, how do I explain this to my in-laws, what will relatives think of me and my crazy diet?"...I could hear all the fear arise in her voice. Understandable. It's her first holiday sans gluten. My words in response to her questions were spoken from experience and learning the hard way, and I realized in the midst of our conversation that it was my blessing to be able to help her in every way that I can. I've been forwarding her lots of emails around gluten-free awareness, different cookbooks to try and tips for staying sane through the beginning stages of this new life. But all the "tips" don't give a person the self-confidence or trust when eating at a relative's home and out of their safe environment, now do they? Having had to break through that wall of fear and shame when ordering food out or eating in someone's home, I can attest to the fact that it's not easy. It takes courage to be "different" amongst family, friends and peers, but it's never a smart choice to sacrifice your health and well-being just to fit it...never.

Along the lines of "never"...I will never forget the day I was eating out at a steak house with a large group of family and extended family members. I was seated next to a relative (whom shall remain nameless) and when I was finished giving the waiter my very detailed and thorough gluten-free order (double-checking that he did understand me), my aunt looked at me and said, "wow, if I had to live and eat like you I would just slit my wrists!"...Can you just feel the love and support?! Given that my right hand was merely inches away from my steak knife I forced my hand back down to my lap, took a sip of my wine and smiled saying, "well fortunately for you, you can eat all the wheat you like." The irony of this story and example is that this relative was actually diagnosed as gluten-intollerant shortly after this lovely conversation took place :) Karma.

The best, seasoned Thanksgiving advice that I offered my friend and will reiterate here is this - be prepared and do not assume that anything you are offered at someone else's home or out at a restaurant is gluten-free. Ask many questions and know what is safe and what isn't, meaning know your ingredients...arrowroot is great for thickening gravy or sauce but NOT spelt!

Also, if you are eating at someone's home, do what I've done over the years - here's my best advice:

- Speak with the host in advance, alerting them of your diet and ask them to kindly walk through their holiday menu with you. Inevitably, there will be items you are not able to eat so fill in the gaps with gluten-free items you bring.

- Don't be embarrassed or ashamed to bring your own food: I recommend your favorite appetizer, small turkey breast, sides and dessert that's safe for you and just create your own plate. Keep it simple and fun!

- Don't EVER eat any turkey slices (even if the turkey is organic and GF) that has been cooked with stuffing!!!!!

- Ask your host to reheat your food items in separate dishes/plates.

- Remember to bring your own utensils, alleviating any cross-contamination issues (this is a biggie!)

- When it comes to dessert, either bake something in advance or pick up some gluten-free goodies or treats from a bakery you trust (visit: www.glutenfreetravelsite.com for restaurant/bakeries in your location).

When you're prepared you then alleviate the fear. And more than likely, the topic of your diet might even come up around the table in conversation. I've learned to use these discussions as a great opportunity to educate those who are asking and I guarantee that you'll peak guests' interests and they will pass along what they've learned from you out into the world. Use your time around the holiday table to be an advocate and when you do so with grace, the abundance of goodness will come back to you. I guarantee it.

Wishing you all a very Happy Thanksgiving that's filled with delicious gluten-free goodness, and that you are seated next to a relative who displays empathy and kindness :)

Blessings!

Baked Cinnamon Apples ~

noreply@blogger.com (Bowl of Soul Gal) — Sat, 10 Nov 2012 02:07:00 +0000

It's a wintry feeling night with cold rain falling and snow falling in the mountains. Not sure that I'm ready for the ensuing chill and layers of wool, but ready or not, here it comes.

In the shadow of the holiday spirit, which let me tell you is something I'm begrudgingly adapting to, it felt like the kind of evening to fill the house with the smell of cinnamon-y apples and spice. And since apples have been so abundant this fall it's the perfect fruit to create some delish and nutritious goodness from and so easy...and of course, sooooo gluten-free!

Baked Cinnamon Apples ~

- Gather half dozen fresh, organic apples (are were picked from a neighbors' yard!)

- Core apples making sure to remove the seeds

- Place apples in square baking dish and add small amount of water in dish to prevent apples from sticking

- Sprinkle apples with organic cinnamon, nutmeg and squeeze of lemon juice

- Bake at 325 degrees for at least 65 minutes

- Let apples cool on separate plate for 10 minutes

- Serve warm just as they are or add a dolop of creamy vanilla Greek yogurt

As I pulled the dish of beautiful little apples out of the oven the aroma was so wonderful mimicking the exact fragrance of a giant apple pie, sans crust. It's really quite something that our senses have the distinct ability to conjure up such instantaneous memories of holidays passed or special moments. I'm reminded of my grandmother's amazing talents in the kitchen and of her baking expertise. She would create a Thanksgiving dessert table that would have rivaled anything Martha Stewart created, with gorgeous pies and their perfectly shaped cut-outs of crust, cakes that were layered high and frosted with perfection, fudge, divinity and fruit cakes galore. It was always a feast for the eyes and the stomach. Special times to remember, indeed.

As I pull my cozy blanket around me to ward off tonight's chill while savoring my little baked apple, I'm reminded of the simple, sweet, good things that bring abundance to my soul and am grateful for tastebuds! On this night, take a moment to reflect on the gifts our miraculous bodies give to us each and every day...the little things we normally take advantage of and forget to stop and say a little "thank you" for...then go eat another baked apple...maybe this round, add some of your favorite gluten-free ice cream for good measure.

Goodnight and Happy Holiday (gulp) season to you ~

Gluten Free Hurricane Preparation ~

noreply@blogger.com (Bowl of Soul Gal) — Wed, 31 Oct 2012 03:08:00 +0000

I realize that it would have been helpful for Celiacs caught in Hurricane Sandy, myself being one of them, to perhaps have read this blog prior to the actual hurricane and all the devastation that's been left in its wake, however, that would have required the electricity still being turned on! And as millions of us know, we've been without power for quite some time...and millions are still without. Here in Portsmouth, Rhode Island (just a few miles inland from Newport), we were lucky enough to have the lights back on this evening - a small miracle given the scale of this monstrous and damaging storm.

In the days leading up to this huge storm, it was truly hard to know which direction it was heading and which states/areas would truly be effected by its wrath. Having just arrived in Rhode Island this past Thursday night to visit family, we still weren't sure if this part of New England would be hit, so for the first 36 hours we were taking things with a grain of salt. As Sandy continued on her northbound path we started making lists of what non-perishable food and supplies we might need in the event the situation turned dire, or we were out of power for three-plus days. It all seemed rather straightforward until I was starkly reminded (duh!) that I'm the only Celiac in the family - out of seven family members, I'm it! That means I can't eat boxed whatever or survive on cold Spaghetti-O's or any of the other 'typical' unhealthy products that tend to rule when the elimination of stoves, refrigerators, and the use of kitchen supplies goes out the window. And being in this more rural, small city I was so relieved to remember that the Green Grocer, a delightful little market loaded with gluten-free products just down the road, would be my saving grace...and it has been!

I seriously thought about what I could safely eat after a few days when all perishable items have passed their prime and I'm left with only gluten-free products that can't expire, but would still offer some kind of nutritional value - - not so easy but here's the list I put together and supplies I've had on hand all week and still snacking on tonight as the rain is steadily falling. Fortunately, our situation did not turn dire...scary, yes and a very long night of super-high winds and pelting rain with the fear of trees falling on to my brother's home, but thankfully we were spared from any rising flood waters or other severe dangers.

The idea at this point is to be prepared, knowing that you can never be sure what life's going to throw at you or where you might find yourself -- be it a natural disaster or (as I can also thoroughly attest to) days of unexpected travel delays on foreign soil with nothing more than Larabars to sustain you!

Gluten-Free Hurricane Survival List:

First priority - Tons of bottled water!!

Fresh:
- Buy as many fruits as you know you can consume within a 72 hour period that don't require that much (if any) refrigeration: Bananas, apples, oranges, raspberries, blueberries.

- Same (obvious) rule applies for veggies and chopping and bagging will also make them more manageable: carrots, cucumber (slices), zucchini, broccoli, cauliflower.

Nutritional Bars: These little beauties can sustain me for days, assuming that I'm also drinking a lot of water to stay hydrated, while adding in some fresh fruit and bits of additional protein.
- LaraBar
- KindBar - LOVE the Cranberry + Almond
- thinkThin - Peanut Butter bars
- Nogii Bars

Granola: This is always a staple - can serve as breakfast, lunch or dinner or a great snack. I use almond milk with my granolas, which can be left un-refridgerated for several days without issue.
- Udi's
- Trader Joe's
- Bakery on Main

Dried Fruits & Raw Nuts:
- I always keep bags of assorted fresh almonds, cashews, pecans, and pistachios loaded with dried cranberries, blueberries, apples, peaches, name your favorite and mix. They can maintain their freshness for weeks and provide a body with a good amount of fiber, omega 3's and protein.

Chips, salsas and hummus: Though hummus is usually refrigerated, it can be left out for a day or two and remain edible and fresh.
- Food Should Taste Good - I love all of their chip/crackers
- Blue Diamond Nut Thins - Delicious and fulfilling - can be used as mini-sandwhiches instead of bread
- Kettle Potato Chips
- Organic popcorn - can make in advance or buy bags that are prepared with olive oil and sea salt

I've been reminded once again that living a 100% gluten-free existence is a challenge. But never has it been more true than this week finding myself in the middle of my first full-fleged hurricane, with the fear of being dependent solely upon my own thorough preparedness. Though I didn't have to go for days on end without power or clean water, my gluten-free supplies I stocked up on were indeed good choices, and I felt secure knowing I could sustain all week, eating safely without any cross-contamination from the other six family members' crumbs!

I hope this blog and list will serve as helpful in the future for you in the event it's needed.

My thoughts and prayers are with all of our fellow countrymen here on the east coast who are in the midst of such peril and facing unbelievable challenges that lie ahead.

Be safe.

Sandy, please go away now!

Gluten-Free Risotto ~

noreply@blogger.com (Bowl of Soul Gal) — Sat, 20 Oct 2012 19:34:00 +0000

~ Delicious gluten-free cherry tomato & zucchini Risotto ~

I love Risotto, like a lot! Whenever I've spent time in Italy this dish, in its many varieties, has always been my 'safe' and staple meal that's always gluten-free and delicious. I mean if you can't eat amazing risotto in Italia, then where on earth can you eat it, right?!

As summer's end slowly transitioned into a gorgeous fall out here in the west, the crisp and cooler mornings give way to warm, auburn-lit afternoons, that in turn melt into cool nights. This barometric transition seems to have a distinct effect on my taste buds causing them to long for warmer dishes, giving salads a deserved respite. So when my mom passed along this simple and colorful risotto recipe loaded with the colors of fall, I was very happy to oblige and bust out the saucepans and olive oil.

The beauty of this risotto is in the simplicity of ingredients and the fact that it's not ladened with creams or butter...okay, it only calls for 1tbsp of butter, but it's optional. The other treat that comes from cooking this dish is that it also calls for a 1/4 of white wine (not optionl!), which means that since you are required to open the bottle for cooking sake, it's almost a sin not to pour yourself a glass while actually cooking - are you following me here?...and who doesn't enjoy cooking and drinking, I mean really.

Now that there are some decent and semi-tasty gluten-free breads on the market, it's easy to accompany this dish with a simple yet perfect, bruschetta. Easy to make and just the right amount of crunch and flavor to accompany this heartier dish.

Cherry Tomato & Zucchini Gluten-Free Risotto ~

Makes about 7 cups:

In a saucepan heat and keep warm 4 3/4 cups gluten-free, low sodium (organic) chicken broth.
In another larger saucepan heat 1 tbsp of good Italian or Portuguese olive oil over medium heat. Add 1 small minced shallot, 1 1/2 cups arborio rice and 1/4 cup white wine and cook, stirring, about 1 minute. Stir in 1 cup warm broth; cook, stirring, until almost all liquid has been absorbed. Repeat until all broth has been added. With the last addition of broth stir in 10 oz of halved cherry tomatoes; cook, stirring, until thick and creamy, about 6-8 min. Stir in 1 tbsp butter (optional), 1/2 tsp sea salt and 2/3 cup of shredded fresh Parmigiano Regianno; serve immediately.

Gluten-Free Bruschetta ~

Bruschetta is made up of very simple flavors, and is, therefore, best if you make it with the highest quality and freshest ingredients you can find, but that's always the case when cooking!

- 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
- 1/2 fresh onion
- 4 cloves fresh garlic
- 1 bunch fresh basil
- 4 tablespoons extra virgin olive oil
- sea salt and fresh ground pepper
- Gluten-free bread (I recommend Udi's whole grain or Rudi's...or if you're fortunate enough to live in the vicinity of Sun Valley/Ketchum, I'd stop by Cristina's for the BEST gluten-free focaccia you've ever eaten! P.S...she ships!)

Using a sharp knife, dice the tomatoes as small as you can. I try to aim for 1/4" cubes and try to mush or break the tomatoes as little as possible. *If you're opposed to using raw onions, you can also lightly sauté the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper - that's what I do. It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe. Next, chop the fresh garlic and add it onto the growing pile of deliciousness. Add in some fresh basil to taste. I used 3-4 large leaves, but there's no "right" amount. Add in the (good) extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly.

*If you've got the time, let the mixture setup for 30 minutes in the refrigerator, if you don't it's also delicious when eaten immediately. It's best to time it around the risotto and prepare ahead.

Depending upon what type of GF bread you've chosen, determines what size you slice the pieces...if it's Udi's or Rudi's, I suggest 'halving' the slices. A proper bruschetta would use real hot coals to toast the bread, but it's perfectly understandable if don't have access to a slow burning fire moments before serving dinner - you need to be in Italy for that! Toast the bread in a toaster, or under the broiler if you've got a big batch. Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil. Finally, pile as much of the bruschetta as possible onto the freshly toasted bread, serve, and enjoy!

Buon Appetito!!

The Perfect Fall Day...

noreply@blogger.com (Bowl of Soul Gal) — Sun, 14 Oct 2012 19:03:00 +0000

"I envy the tree,

how it reaches

but never holds."

- Mark Nepo

Rarely do I choose to use the word "perfect" when I write or speak, as it conjures up so many illusions of unattainable circumstances or outcomes...however, when it comes to using this word in reference to the gifts and works created by Mother Nature, it feels quite substantiated!

Today is one of those fall days which makes you beg, wish, pray, hope for duplication. The light has changed and the stillness of tree branches has arrived. It's a brief respite before fall begins to slip into winter, bringing cold gusts of wind and darkness...so capturing the exquisite "light" that's ascended upon us all for these precious few remaining weeks is a gift.

I carry my iPhone with me everywhere I go - it's the downside of the work I do but on the upside, my camera is always a swipe away, allowing me to capture moments in image that are worth keeping...
and sharing!

Happy Fall!

Vapor Trails....

noreply@blogger.com (Bowl of Soul Gal) — Fri, 05 Oct 2012 15:00:00 +0000

The Grand Canyon is in view. I sat on the correct side of the plane this particular evening, grateful for the vista of such a work of art, personalized by Mother Nature, herself.

What does it say about one's spirit or true character if they are to admit that some of their most enlightened and/or awe-inspired moments happen for them (okay, me) at 35,000 + feet above the earth?

I'm lucky enough on this particular flight to be writing this post from the more comfortable front section of this flying vessel, a place called business class. Yes, I am drinking a cup of Chardonnay that's enlighten my mood a bit, on the tails of having to say goodbye to all whom I love the most this afternoon in So. California. As we speed past some of the most gorgeous cloud formations I've seen in a very long time I'm in congruence with the understanding of why a legend, such as Hemingway, experienced elations and inspiration in his writing endeavors via the tool and use of various forms of alcohol! At 35,000 feet, one simple glass of wine turns my own writer's brain on hi-speed...creating feelings of grandeur and effervescence for written words. Simple forms of beauty, such as thunderclouds and a view of the awe-inspiring Grand Canyon, remind me of our planet's magnificence and splendor!

Flying in a plane is a privilege. It's a blessing in a sense, to view our planet from this elevated altitude and vantage point. Towering thunderstorms appear out my window like giant volcanos in the sky...as we swoop by I find myself mesmerized and starring at them as their formations twist and turn before my eyes, seemingly tempting us with their turbulence. But the jarring and shaking they throw at our airplane is no comparison to this thing called LIFE, which inevitably awaits our impending arrival far below. I've found out the hard way that bumps in the air are no match for the bumps that life inevitably offers up with gusto and enthusiasm. Though the same can be said for the beauty you see while flying as it relates to the beauty experienced throughout life...

A big jolt shakes me back into the present moment where I'm reminded, once again, soaring alone on this vessel through the sky, how thoroughly at peace I feel in these fleeting moments of joy. The simple pleasures of a window seat.

A temporary "high" created by the likes of God, Mother Nature and yes...that cheap glass of Chardonnay.

Bon voyage!

* On a gluten-free side note, I wanted to mention a great restaurant, LuLu California Bistro, located in the heart of downtown Palm Springs, CA. We discovered this eatery on the way to the airport, realizing they offered a full gluten-free menu! The atmosphere is a mix of hip and retro, offering more glamorous dining inside, and a huge outside patio (with mist-ers for those roasting Desert days). The food was very good and I indulged in a bowl of GF pasta - such a treat. Everything in their kitchen is separated to ensure no cross-contamination and the wait staff is knowledgeable. The menu offerings are abundant and it's a restaurant I'll definitely visit again.

Be sure to check out LuLu California Bistro the next time you find yourself in the Palm Springs area.

Heirlooms...

noreply@blogger.com (Bowl of Soul Gal) — Fri, 28 Sep 2012 19:31:00 +0000

I Heart Heirlooms!

Did you eat your share of Heirloom tomatoes this summer, or maybe still eating them?! They have been simply fantastic and I haven't been able to get enough of them! Every Saturday I've found myself carrying home a brown paper bag filled with the most beautiful, imperfect and vibrant little jewels just begging to be paired with fresh mozzarella and basil, fresh from the garden, of course.

Honestly, I had never really paid much attention to Heirloom tomatoes prior to spending a lot of time in Italy over the past decade. Growing up and living in California for most of my life, you would think I might have had more knowledge of this famous fruit (yes, a fruit). But until the flourishing of local, sustainable farmers markets came onto the scene over the past years, finding heirlooms was more of a treasure hunt rather than a profuse "find."

When it comes to taste...I discovered this fact - "Heirloom tomatoes lack a genetic mutation that gives tomatoes an appealing, uniform red color while sacrificing the fruit's sweet taste. Varieties bearing this mutation, which have been favored by industry since the 1940s, feature fruits with lower levels of carotenoids and a decreased ability to make sugar within the fruit."

It's also important to realize there's a very serious movement around and behind the preserving of seeds given the tragic influx of GMO crops, plants, etc. taking over our Nation's food source. I have a definite and strong opinion about my food and it's origins, but I'll save that story for a future blog post!

Here's a wonderful and simple recipe for a delicious Heirloom and feta cheese salad that's still perfect for these "dog days of summer"...it's still summer in the west, so enjoy!

Heirlooms with Feta and Fresh Chives:

Preparation:

Cut tomatoes into thick wedges and serve with your favorite feta cheese, some snipped chives, and plenty of cracked pepper. I also love to drizzle this salad with a great olive oil and some fig balsamic - Yum!!

Tomato Fun Fact:

The word tomato derives from a word in the Mexican Nahuatl language, 'tomatl'.