Author: Admin

Bite of the Month: Young Kobras

A gluten-free sourdough bread company pivots in the pandemic and adds a home baking mix By Carolyn Neff “While nothing has been going as planned, our business is thriving!” says Juliana Lopker, who, along with Geoff Kober, are the entrepreneurs behind Young Kobras, an all gluten-free artisanal sourdough bread company in San Francisco. Loaded with real ingredients, unique health benefits and a chewy, tangy flavor, Young Kobras prides itself on making gluten-free and vegan sourdough bread with whole grains and 100% organic ingredients. They are rich in fiber, gum-free and made with just six simple whole grain ingredients: organic...

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The Sound of Hope: A Teen’s Celiac Diagnosis

A Memoir Essay by Caroline Pecore A new mother sits in a hospital bed cradling her wailing newborn. A man driving a red Toyota slams his fist on the horn for no apparent reason. Swirling wind scatters the melodic song of a tiny bluebird perched on a branch. As humans, we are surrounded by noise, every moment of every day. People laugh and people cry and people scream and people whisper and most of it goes unnoticed. But if you listen—really listen—you’ll hear a faint enigmatic glimmer of truth. And if you listen even deeper, if you strain your...

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Call to Action: Comment on the FDA’s Rollback of Food Labeling During the Pandemic

By Jennifer Iscol On May 22, the U.S. Food and Drug Administration announced new guidance adding temporary flexibility to food labeling requirements to help minimize the impact of COVID-19 disruptions to the supply chain. We understand the necessity for the guidance and support it, but we are concerned that the guidance, as it is written, could confuse manufacturers and pose risks to consumers who are on a medically-prescribed gluten-free diet. The guidance temporarily allows manufacturers to make certain minor ingredient substitutions without relabeling their products. While it contains some safeguards to prevent gluten and common allergens from being used...

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Bite of the Month: Pica Pica is Surviving and Giving Back

A meal drive has kept this fast-casual restaurant on the front lines The Celiac Community Foundation of Northern California is highlighting regional gluten-free small businesses, how they are supporting the community and how we can support them in turn during the pandemic. By Carolyn Neff What do you love most about your family kitchen? Adriana Lopez Vermut grew up with a family in the kitchen in Venezuela, including a father who ran two restaurants. Born out of a love for family time in the kitchen and the opportunity to share little bites of their heritage, Vermut and her father,...

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Food Bank Project

The Food Bank Project is a program of the Celiac Community Foundation of Northern California We are working with food banks and pantries in Northern California to create greater awareness about the need for gluten-free and allergy-friendly food assistance and improve capacity to meet that need. Food insecurity and hunger in the United States have risen dramatically during the coronavirus pandemic, with 1 in 5 children reportedly not getting enough to eat. One of our trusted collaborators, the National Celiac Association (NCA), is undertaking a pilot initiative called Giving Gluten Free to help stock eligible food banks around the country with gluten-free food for...

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