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Farmer's Market Response to Gluten-Free Demonstration

I did my first two farmer's market demonstrations this week.  Here's what happened.  In Lake Oswego on Saturday, Sept. 6th, I woke early and carted all my stuff to the market, set up, and proceeded to make gluten-free waffles, with fresh peach sauce and coconut cream - gluten, dairy, and sugar free.  They were yummy.  I also made some chocolate chip waffles for the kids.  While I spoke a little about the gluten-free diet and it's importance for a growing number of folks, almost the entire crowd watching me was scarfing down freshly made donuts.  I was set up right next to the donut stand!  It wasn't a raging success, but I didn't mess things up too badly.

Then on Thursday, Sept. 11th, I had my second gig at the Multnomah Village Farmer's Market.  What a different vibe!  It's a much smaller, less crowded, more laid-back place, and I followed my teenage son's advice.  Don't talk, don't lecture, just start offering people free food, and when they come up to watch it being made, you can talk to them then.  So, I made Thai salad rolls with both peanut
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sauce, and one made with almond butter.  It was quick, easy, and people loved them.  Soon I had quite a crowd gathered round, asking questions, talking about how good it felt to eat something cool, crunchy, and flavorful on a hot evening, and all the people they knew who might benefit from a gluten-free diet.  I ended up signing up someone for my baking class next week, and inspired someone else to get tested for gluten-intolerance/celiac disease, and many people thanked me for being there.  I'll repeat the event Sunday in Hillsdale, and I'll have copies of my newest version of my guidebook, "Gluten-Free PORTLAND' available to buy.  They can also be bought on my website now, since I set up the PayPal button.

I am starting to feel for the first time that I'm making headway in my quest to be a full-time Celiac Disease/Gluten Intolerance Educator, and I truly love my work.  I'm also amazed at all the networking involved, and so thankful for all the people who have helped me make valuable connections. 

I'll post new developments as they occur, and on my website too, under "classes & events".

The Best in Health,


As always, welcomes your comments (see below).

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Same stuff, different brand. Ingredients Mung Bean Starch. Cellophane. I don't know why I thought glass. The Hokan Saifun is $2.09 for 3 noodle cakes 3.75 ounces. ingredients: mung bean flower and water. After it is cooked I snip it with scissors. Saifun noodles are known as: Mung Bean Thre...

If your concerned on wheat/gluten, see about getting a actual celiac blood test done, you have to be eating wheat for the test to be accurate. After that you will need the follow up endoscope and biopsy.

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Two options for online noodles that are lower carb, the cellophane noodles as suggested but I really do swear by Miracle Noodles which are No to low carb. They have and adjustment phase...they are pure fiber noodles. They can cause issues if your not used to them, or if you have bad gut bacteria....

Hokan Bean Thread Cellophane noodles. also called Saifun. Publix supermarket has it on the Ethnic food aisle bottom shelf below the Tamari, with the other aisian noodles.