Thistle meal delivery: Healthy, mindful and high-tech

By Vic Dolcourt Ashwin Cheriyan and Shiri Avnery are committed to helping busy people eat mindfully and healthfully. They do that through Thistle, their Berkeley-based meal delivery service that emphasizes the benefits of organic, plant-based foods as well as sustainably raised meat. Thistle recently launched its delivery service in a few neighborhoods in Los Angeles, and is now offering once-a-week shipping to all California addresses with plans to expand to other states. “We’re really focused on four things,” said Ashwin. “First, we want to surprise and delight our patrons with our ever-changing menu of locally-sourced, plant-based organic foods; second, we want...

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Cornell Secretly Launches Innovative Gluten-Free, Nut-free Dining Hall

Healthy, Stealthy and Superb By Jennifer Iscol In a new approach to dietary accommodations in college dining halls, the Ivy League university with the country’s top hospitality school just announced the grand reopening of one of its dining halls as entirely gluten-free, tree nut-free, peanut-free and “plant forward.” Cornell is “knocking it out of the park,” according to Betsy Craig of MenuTrinfo, which provided gluten-free certification for the Risley Dining Room, as well as allergen training university-wide. “They handle everything with ‘yes’ – or even ‘hell, yes’ – and make it delicious.” Instead of replacing the ubiquitous college dining...

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Restaurant and Food Service Training

Providing safe gluten-free options that comply with FDA regulation means more than removing gluten ingredients. We provide this summary of training options as a service to restaurants and food service facilities (for example, in schools, camps, hospitals and senior centers) that would like training to safely offer gluten-free and/or allergen-free meals. If you are a diner, you may wish to share this information with your favorite restaurants. Please check individual websites for updated information. Most of these training courses can be customized to fit the needs of large organizations and businesses. Restaurants in the San Francisco Bay Area may request...

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The Family Chef: Butternut Squash & Sage Risotto

Amy Fothergill teaches public and private cooking classes and offers consultations to individuals and families. Based in the San Francisco Bay Area, Amy has training from Cornell University’s School of Hotel Administration, as well as gluten-free experience with her family. She adapts her technical cooking knowledge to teach others how to prepare healthy, easy and delicious food that is big on flavor but not on time. She blogs and is the author of The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.     Serves 3-4.  This recipe is gluten-free, dairy-free (with butter substitute), vegetarian, vegan (with...

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The Psychological Toll of the Gluten-Free Diet

Amy Burkhart, MD, RD, is a board-certified emergency medicine physician and registered dietitian. She also trained in integrative medicine with Dr. Andrew Weil at the University of Arizona Center for Integrative Medicine. Her practice is located in Napa, CA. 1100 Lincoln Ave. Suite 200 Napa, CA 94558 (707) 927-5622 Office www.TheCeliacMD.com   The term “gluten-free” is now commonplace in our daily lives. Because of gluten’s newfound popularity, people believe adhering to a gluten-free diet is easy. Gluten-free food is everywhere, thus people assume it must be a simple diet to follow. It is not. One must worry about crumbs, shared...

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