Gluten Intolerance Group‘s ‘Chef to Plate’ International Gluten-Free Restaurant Awareness Campaign is back starting May 1! Chef to Plate is an initiative designed to help spread awareness of Celiac Disease and gluten intolerance via restaurants with gluten-free menus (and a strong understanding of serving the gluten-free community). The campaign will take place internationally throughout the month of May.
“In 2012, this campaign reached further than ever, with over 1400 restaurants participating in 4 countries—the United States, Canada, Turkey, and Italy.” (~Source: gluten.net). This year, help make the campaign bigger than ever. Visit gluten.net for more info.
Take part in the Celiac Disease Foundation’s Camp Program (ages 7-17) or Mentorship Program (ages 18-22). For more information about CDF’s Camp Programs, or to donate funds and/or food for the camp, please click here.
Camp Program: July 15-19, 2013
At CDF Camp Gluten-Free(TM), campers with celiac disease or non-celiac gluten
sensitivity enjoy sports, swimming, arts and high adventure in a strictly gluten-free environment. Camp is held July 15-19, 2013 at Camp Fire Camp Nawakwa, located in the beautiful Barton Flats Area of the San Bernardino Mountains in CA and accredited by American Camping Association.
Mentorship Program: July 13-19, 2013
The Mentorship Program gives young adults with celiac disease and non-celiac gluten
sensitivity enriching leadership and camp counselor experience. Mentors attend training
the weekend prior to camp (July 13-14) and then are assigned to a cabin to live
with younger campers for the remainder of the week. In this fun and life-changing
experience, Mentors help Campers develop confidence and independence in living gluten-free.
CDF Camp Gluten-Free(TM) is able to offer reduced camp fees and provide camperships
for children in need through the generous, tax-deductible, support of individuals,
foundations and corporations.
~Source: Celiac.org E-Newsletter, January 22, 2013
“The National Foundation for Celiac Awareness (NFCA) is seeking gluten-free college students and graduate students to participate in a nationwide survey about their experiences on campus, including meal options and social challenges.
The survey will help NFCA identify students’ most pressing concerns and guide the development of new resources and tools to address those concerns.” ~Source: CeliacCentral.org
To take the survey by February 15, visit this link: http://bit.ly/YBHjo3
“Sales of natural products featuring third party certifications surged in 2012, according to new data from SPINS, with non-GMO project verified products leading the charge (+18%), followed by Fair Trade USA (+17%), Certified Gluten Free (+17%), and Certified B Corporation (+15%).” ~Source: FoodNavigator-USA.com
Read the full article on FoodNavigator-USA.com, prepared by Elaine Watson.
How about spending St. Patrick’s Day 2013 in New Orleans?
Bob & Ruth’s Gluten-Free Dining & Travel Club has arranged a 4-day / 3-night mini getaway from March 17-20, 2013. They’re returning to the famous French Quarter – the food, the music, the party atmosphere.
Book by December 15! For all of the details, view the travel brochure or call 410.939.3218.
“Let’s say you’ve been diagnosed with Celiac Disease, gluten intolerance, or a wheat allergy. While the prospect of life without wheat was a hard pill to swallow at first, the bright side was that at least—finally—you’d start feeling better. Now it’s been weeks since you tossed out your pretzels, said goodbye to your morning bagel, and bid adieu to those flaky croissants. So why aren’t you feeling better? Most likely, there’s still some gluten lurking in your diet somewhere under the radar.”
Read the full article on U.S. News HEALTH, prepared by Tamara Duker Freuman.
The National Foundation for Celiac Awareness (NFCA) is thrilled to present this interactive and informative resource for gluten-free college students (and college students to come!): GREAT U: Gluten-Free Guide to College Living.