Quote:
Originally Posted by scbelle
My mom and sis are celiacs, and we just had some Redbridge over Christmas. It was a very nice beer. I preferred that one over regular beer.
It was stout and smooth.
And a slight hijack to go along with BA's news post-- I hadn't been to a restaurant in the states in quite some time, so when we went to Outback for my birthday on Christmas Eve, I was quite amazed to find out through my mom and sis that they had a GF menu. Things sure have changed for the better for celiacs in recent years. /end hijack
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That's so funny that you mentioned Outback. The person I talked about in my previous post belongs to her local Celiac Support Group (they have 80 members!!!). She just asked me if I would go to their monthly dinner at Outback for a Gluten Free night.
You're right.. it has gotten a lot better. I remember when she was first diagnosed, I said, "You have WHAT?!!!" "Celiac Sprue??" "WHAT is that?!!" Noe they estimate more than 1 in every 300 people has gluten intolerance, and probably more who don't even know it.
At her meetings, they used to exchange shopping lists and call up companies to check for cross contamination. For example, one week Rice Krispies was fine, but then the next week, someone would find that there was cross contamination down the line because a wheat product had been made on the same line.
An interesting story about Whole Foods... the reason they now have a Gluten Free Bakery is because one of their bakers in North Carolina (Lee Tobin) discovered he was Celiac. He could no longer be around flour... and started experimenting with gluten-free products.
The products FLEW off the shelf! Next thing you know, Whole Foods built a dedicated bakery to gluten free products. People were literally driving three and five hours to purchase his breads, cookies, etc.. so they now offer Lee's products at most of the Whole Foods stores around the country.
Here's their gluten free webpage.
http://www.wholefoodsmarket.com/prod...bakehouse.html
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