Gluten Free Foodies
Celebrate the foods that you can eat!
Today is Food Revolution Day, a day that is committed to learning about where our food is sourced. I thought it was a perfect day to share a recent visit to my new favorite farm on Bainbridge Island, Secret Spring Farm. It was a great day to get together for a Secret Spring Farm Field Trip for all ages. This small farming family has been back on their homestead for almost 2 years working hard revamping this land that their Great Grandfather, Frank Williams, purchased in 1912. Erik and Felix are cousins and this is where their family history started on Bainbridge Island. Erik is married to Maia and they met at Felix’s wedding to Sola, Maia’s sister. So Erik, Maia, Felix, Sola and their baby Aine all live on the farm. Did you get that?!?!
I met Erik and Maia a few months ago at a community meeting. When I told them about my blog, I asked if it would be ok to visit them with some friends at their farm. So last week, we decided that we needed a field trip to see what this small farm life is all about. I asked a friend of mine, Shealeen Stabelfeldt (owner of Building Blocks NW) and her 2 adorable children – Maia and Luke to join us for the field trip. Shealeen home schools her children, so this was a perfect lesson on the farm. I invited my mother, Ginger as well. So we put our boots on, grabbed our cameras and went out for our little farm adventure a few miles down the road.
We were greeted by the roosters crowing as they played king of the hill.
Secret Spring Farm has approximately 50 hens and 30 baby chickens. Their flock is a variety of Golden Stars, Black Stars, Rhode Island Red, Astralorpe, Ameraucana. They also have horses and mules to help plow the land. Maia says, “the animals are more environmentally friendly than tractors. She said, “I know how to handle a horse or mule. I don’t know how to run or fix a tractor.” The farm cats don’t get to nap all day. They work on the farm as the special task force on rodent “re-direction” work.
Secret Spring Farm is 6 acres of cleared land where their Great Grandfather planted a dozen apple trees in 1920. They have terraced garden beds where they grow a variety of kale, potatoes, lettuce, fenugreek, asparagus and more. They kept some of the raspberry bushes and grapevines growing nearby. Additionally they have young and old Apple, Cherry and Pear trees. Their hope is that their pear trees will grow tall in 3-5 years so they can make some cider. They are also hoping that the BARN Commercial Kitchen will be built and ready to share the space and equipment with other farmers and artisans to make their cider.
Erik was telling us that their great grandparents lived on the farm and orchard in 1920. They live in the same house. Erik is now in the room that his Grandmother grew up in while she lived in the house. He says that he is amazed to think about it when he has time to go in the room to rest. They recently updated the house to allow for current wiring and technology. Felix works from home and is also the webmaster for their beautiful web site. When he is done with the computer work for the day he steps outside and helps out on the farm.
While we were talking it was quite fun to hear all of the animals in the area. It was a melody of coyotes howling in the forest nearby, the roosters crowing every few minutes and the birds and eagles swooshing by from above. I asked them about unwanted visitors and if they have problems with the animals taking freebies. They said that the coyotes will try to get a “free lunch” when they take a break to go inside. The farmers have installed electric fencing to help deter prey but it is usually on at night time while they are not working. The deer roam and take nibbles or samples and are a bit easier to scare away. The eagles are perched high in the trees surrounding, keeping an eye on the perfect moment to swoop in and grab a feast to bring back to their nest. I asked them, “how do you stop that?” Maia said, “you run about, make tons of noise and move your arms about. It’s a group effort but that is about the most you can do. It is farm life!”
I guess I never really thought about having to protect and secure the goods in that way. Today we talk so much about technology security that this just really brings it back to nature and protecting their life’s work and investment.
As we toured the farm the hens, chickens and roosters were all around us. I couldn’t believe how beautiful they were, so many beautiful colors. The golden and black ones are Ameraucana. The black and white striped ones are Barred. They also have some Astralorpe, which lay their eggs the fastest.
I asked, how many eggs will the hens lay? On average the 3 hens will give you 2 eggs every a day. Roosters just eat, eat, eat!
Maia, grew up with chickens in Rosemeade, CA until she was 8 years old. Her family has had a flock of chickens all their life. When they moved to Arcadia, CA ,they lived on a farm with roosters. Maia’s sister, Sola also learned about chickens from a young age. They brought the Ameraucana from their mom’s flock in California. I was very curious, I had to ask how they all met. Secret Spring Farm is the perfect small family farm. They all work very well together and each of them have their strengths and special knowledge that make it the perfect mix.
They feed the chickens Organic food. Their plans are to grow Quinoa and other GF grains to feed the chickens to produce GF eggs. You can tell by the color of the earlobes in general. A white lobed hen will lay white eggs, while a red lobed hen will lay brown eggs. Ameraucana lay eggs with colors ranging from khaki green to sky blue. Maia was so great in teaching the children about the animals and how to communicate with them safely. The kids had a chance to hold the chickens, pet the horses and mules.
Eventually the farmers would like to get the farm in better shape to have more people visit the farm. They want to connect with the community by having Secret Spring Farm Field Trip for all ages, so that people can see, learn and experience how their food is grown.
The farm was covered in blackberries when they moved in. They said it took a ton of work to clear it. Their great grandparents had a farm and orchard with big trees that are still there and are 50-80 years old. When they had kids, they stopped the farm and let it grow over. The trees grew big and tall while they raised their family. They would clear cut the trees to sell for lumber. Now that the great grandchildren are back on the homestead, the family roots continue to grow with the farm and some of the original trees.
For now you can find Secret Spring Farm produce, eggs and honey (soon), at the Bainbridge Island Farmers Market and at the Farm Stand at Bay Hay and Feed. For more information about Secret Spring Farm, please go to www.secretspringfarm.com
Later that day I received a very nice treat! An email with the project that little Maia Stabelfeldt wrote about her day on the farm. She also drew a picture. Lovely!
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Coffee and A Specialty Bakery
Please tell Tonyia that you heard about them from this post on the
Gluten Free Foodies blog!
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There are 26 Haggen and Top Food stores located in western Washington, with headquarters in the Bellingham, WA area. The chain has started the count down for the coveted Copper River Salmon Season 2013 to begin. Haggen and Top Food Stores offer the freshest, exceptional quality and variety of Pacific Salmon from Mid-May through October. The past 15 years, the grocery chain has partnered with Ocean Beauty Seafoods, based in Seattle.
Our seafood buyers expertise, experience and commitment to source local, sustainable products have also developed a relationship with the Alaskan fisheries. “There is no better place on Earth to buy fresh Pacific salmon than at Haggen!” said Amber Thunder Eagle, seafood buyer at Haggen. “We personally know many of the fishermen that pull these prized fish from pristine Alaskan waters. These deep relationships guarantee that we can offer our customers the best seafood in the Northwest.” Amber recently visited Cordova and is sharing part of her journey with us on the video below.
The Copper River Fishery is based in Cordova, Alaska – a small fishing town, just off of the Copper River. The season starts in Mid-May with Chinook (King) salmon and ends in September with Sockeye salmon, and winds down with Coho salmon.
Did you know that the Copper River is nearly 300 miles long, flows powerfully from glaciers high in the Chugach and St. Elias-Wrangell Mountains? This massive body of water has 13 major tributaries, is a mile wide and runs at 7 miles per hour. Dropping an average of 12 feet per mile and draining 24,000 square miles, it is the 10th largest river in the United States. The copper deposits found along the river give it it’s name Copper River.
What makes the Copper River salmon so delectably delicious? When the salmon swim upstream to the spawning grounds, it requires tremendous exertion up an extremely intense river system. The salmon stop eating once they re-enter the chilly, fresh water. The salmon have to rely on huge reserves of Omega-3 fatty acids to fuel their efforts. The high amounts of the Omega-3 fatty acids are found in the layer between the skin and underside of the filet. This is what gives the salmon the natural, extra buttery flavor and are what makes the Copper River Salmon the most prized and flavorful salmon in the world. Omega-3 are great for improving heart health, autoimmune disorders and reducing inflammation.
The Haggen and Top Foods stores are so excited they have a
”Enter the Salmon Pool Contest”
Haggen has invited customers to guess the weight of the first salmon to arrive in a Haggen store this year. Customers can enter the Salmon Pool contest at any Haggen or Top Food store from now through May 16.
The customer that guesses the exact weight of the first salmon delivered will receive 3 pounds of fresh Copper River salmon filets, plus a $25 Haggen or TOP Food gift certificate to complete their salmon dinner.
New starting this June, Kulshan Salmon – the next large run from the waters of Kodiak Island. The Sockeye from this run will be delivered to Haggen through the Ocean Beauty partnership. Haggen works directly with Kodiak fisherman like Captain Robert “Roddy” McDonnell, a Bellingham native who has been fishing for more than 40 years. McDonnell captains the Kulshan, named after Mt. Baker, and recruits students from Western Washington University to help crew the vessel.
When Ocean Beauty fishermen like Capt. Roddy and his crew catch the Sockeye, the fish go straight into a fish hold full of refrigerated seawater. Tenders pick up the catch and deliver it to the Ocean Beauty Cannery in Alitak, Alaska. From there, the fish are promptly delivered to the distribution center in Seattle, and then to Haggen.
Amber Thunder Eagle adds, “Ocean Beauty helps fishermen like Captain Roddy stay productive and make sure the fish gets back to the plant quickly. Today, the level of quality and care in handling the fish is amazing. Ocean Beauty still uses respected old-fashioned techniques while also using state-of-the-art equipment to streamline the process.”
McDonnell said, “It makes me feel good that when I go to Haggen and see that a shopper could have conceivably gotten a fish from my boat—that this lucky person will get my salmon on their dinner table. It’s all about being local.”
Stay up to date on the latest news about the first catch of Copper River Salmon Season 2013 to arrive at Haggen and Top Foods click here. You can also find recipes and more information about the stores on this link.
I wanted to extend a special thank you to Haggen and Top Foods for sharing their story with me about their passion to provide the healthiest and freshest salmon to us here in the Pacific Northwest.
I can’t wait for my first Copper River Salmon Season 2013 bite!
I’m guessing 56.8 pounds this year!
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Gluten Free Foodies Celiac Awareness 2013 Giveaway
enter to win a new, fancy
Gluten Free Foodies apron
to wear and share the Gluten Free Foodies love!
We are chatting it up, cooking it up, and giving away all sorts of fun during our
Celebrate Celiac Awareness for 31 Days in May !
Please share this giveaway with your family and friends. Be proud to be apart of the Gluten Free Foodies and find other Gluten Free Foodies swag at our store.
Be apart of the something deliciously good by sharing the information found on this blog to someone you know that may be suffering from undiagnosed Celiac Disease.
Enter daily for the Gluten Free Foodies Celiac Awareness 2013 Giveaway.
The lucky winner has a choice of selecting the white or khaki standard apron pictured in this post. After all, it is the latest fashion craze!
Thank you! and Good Luck!
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We are fast approaching our mid-month of
Celebrate Celiac Awareness Month for 31 Days in May.
There are 2 things that I want you to know more than anything.
Celiac Disease – How and Why Is Diagnosis Important
1- How Do I get Diagnosed of Celiac Disease?
As I mentioned in my previous posts, there are over 300 symptoms associated with Celiac Disease and may be overlooked as subtle or linked to other illnesses.
According to the University of Chicago Celiac Disease Center (UCCDC)
- Only 10% of people with Celiac Disease are diagnosed.
- Approximately 20% of the patients are older than 55 at the time that they are diagnosed even though it is harder to clearly link the symptoms to the disease.
- Celiac Disease affects 3 million Americans
- 97% are undiagnosed.
The UCCDC recommends that if you suspect that you have Celiac Disease, the first step is to get the antibody blood testing. Once you get the blood test results, you may need to have an endoscopic biopsy to further your diagnosis process. .
Please note, according to the Gluten Intolerance Group, you MUST NOT BE ON A GLTUEN FREE DIET prior to testing for Celiac Disease. Removing Gluten from your diet prior to testing may alter your testing results because your body will not be actively responding to the Gluten reaction in your system. The UCCDC also says that you will need to be consuming Gluten for several weeks prior to testing. The following tests may be used to help diagnose Celiac Disease.
**Please consult your physician for testing, diagnosis and further testing information.**
- Anti-tissue transglutaminase (tTG)
- Anti-endomysium (EMA)
- Anti-deamindated gliadin peptides (DGP)
Celiac Disease is a genetic disease which means that you need to have the genes in order to develop CD. The tests listed below can be done, to confirm that you have the genes.
2 – Why is getting a diagnosis of Celiac Disease so important?
Celiac Disease is an inherited disease, genetically we may or may not pass the disease on to our future family. Early diagnosing and proper testing is very important to you and your family’s health in the future. Once you know that you have Celiac Disease and you adhere to a strict lifelong Gluten Free diet you can avoid various complications due to malnutrition, cancer and additional health complications.
I hope that you find this post about Celiac Disease – How and Why Is Diagnosis Important helpful. Please share this with your family and friends because it is highly likely that they know someone that might need help with getting diagnosed.
I truly want you to live a happy and healthy life with your family and friends. Happy Mother’s Day to all the wonderful Mothers and motherly people out there that are taking care of all of us. Thank you!
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I thought I would make it a little easier for y’all to make
Gluten Free Mother’s Day Brunch – Top 10
So I have a list of the
Gluten Free Foodies top 10 ideas!
Ahh … what memories! I finally found the new Glutino Gluten Free Toaster Pastries
at Whole Foods Market the other day!
The Glutino Gluten Free Toaster Pastries are available in two flavors -
Strawberry and Apple Cinnamon.
Both are 160 calories, 5 grams fat and 4 grams of fiber.
I want you to know that I have officially tried them and really like them!
I think they are a fun treat to have on occasions when you are running out the door and need a breakfast or snack. I must confess that I slipped one into my purse the other day when I went to meet a friend for coffee. I knew I would be hungry and the place we were going to did not offer Gluten Free food. So as we sat outside on the deck and sipped our iced coffees I enjoyed my Glutino Toaster Pastry “unplugged” and it was delightful! Don’t let the name fool you, they are just as wonderful “unplugged or untoasted”.
Don’t make me choose! I like both flavors equally! They are the perfect blend of sweetness and soft bread pastry. Go buy some today! You will be glad you did!
Happy Celiac Awareness Month!
The 2013 season at Safeco Field is in full swing! Now when you go to see a game you can find your Gluten Free food in one easy location on the main level, The Natural is located in section 132. You can also find additional locations that sell Gluten Free Beer in section 109 and 329.
Gluten Free Mariner Dogs $6.25
Gluten Free Club Sandwich $7.00
Gluten Free Soup $ 7.00
Gluten Free Hummus Platter $8.00
Gluten Free snacks $3.75
Whole fruit $1.00
Organic Smoothies $6.00
Bottled Water $4.50
and Fireworks Night after the Game!
Friday, June 28, 2013 – 7:10 PM
- DEADLINE TO PURCHASE: Thursday, June 27 at NOON
- $20 View Level (normally $25)
- $5 from each ticket sold will benefit the Gluten Intolerance Group!
- Click this link to purchase tickets to this event. Gluten Free Night with the Mariners
Please note: This special offer is online only and is not available at Team Stores or box office outlets. Please contact the account rep at the bottom of this page with any questions.
So go to the ballpark and enjoy your Mariners Gluten Free Food at Safeco Field!
I am so excited to share this awesome book with you – “Real Life With Celiac Disease”, Troubleshooting and Thriving Gluten Free by Melinda Dennis, MS, RD, LDN and Daniel A. Leffler, MD, MS from The Celiac Center at Beth Israel Deaconess Medical Center.
I truly think this is a book to buy and keep close by to refer back to the detailed information. It isgreat to have it on hand when the brain fog kicks in and you are looking for answers. I have read through this book from cover to cover and will probably read it again and again for that very reason. There is so much information to learn. It is comforting to know that the authors have taken the time to research and document this information for all of us. It is a great book to buy for family members that do not understand what this “new Gluten Free lifestyle” is all about and why it is so important for them to support you and your health by adhering to Gluten Free foods and avoid cross contamination.
I have one favor, please ask your local library to order this book so that more people can learn about Celiac Disease and Gluten Intolerance.
The book has 3 main Chapter Headings and I have highlighted a few chapters within that I think are key points of information but all of the info is extremely valuable.
The Basics: Definitions and Diagnosis – This covers all areas in great details with drawings and charts. Info included about Genetic Testing, DH, Finding Celiac Disease in Children.
The Gluten-Free Life: Solutions and Strategies - The Gluten Free Vegetarian, Cheating? Think Again, Combining Diets for Diabetes and Celiac Disease by Cynthia Kupper, RD, CD and Director of GIG, Infant Feeding and Celiac Disease.
The Obstacles: Concerns and Complications – Monitoring Celiac Disease, Non Responsive, Malabsorbtion of Fructose, Lactose and Related Carbohydrates, Cancer Risk and Realities, Skin Manifestations,Neurological Manifestations.
I know I am repeating myself but all of the information in the book is so extremely eye opening and reassuring to those who think they are alone. You will want to read the entire book when you get it so make some hot tea, curl up with a blanket and read!
If you have Celiac Disease then you must read this book!
For more information please go to the website – Real Life With Celiac Disease .
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I am reposting my first post – “Lisa Pizza Pie to Lisa Gluten Free Pizza Pie” – May 1, 2009, when I shared my story. I love my blog. I pour my heart and soul into everything I do. I love dreaming of Gluten Free food to create a recipe. I love learning through the process. I love making it look good enough to eat and photograph. I love honoring my Gluten Free food and sharing it with you. I love engaging with you in person, via email and social media. I love Gluten Free Foodies and am grateful that you have enjoyed each and every bite with me for four flavorful years. Salud! Lisa
I always knew that I should listen to my instincts. In December of 2003 I was in an auto accident. It changed my life. I was suddenly in massive pain all over my body, mostly my back. The fatigue was so overwhelming that I felt as if there was a magnet pulling me to the core of the earth. I could not sit, sleep or eat. I was very ill and my doctors could not help me with a diagnosis or cause of the pain. The only thing that they did was run tests, very, very expensive tests. The doctors’ “practice” was to give me prescription pain medication and cortisone injections in my spine. I began to have allergic reactions to the pain medications. This was getting scary and I felt as if I was getting deeper and deeper into the hole and the system.
I wanted to find the root of the pain that had become chronic and debilitation after six months. I continued to question everything. Why would I have this odd intense pain on my face, arms, legs, hands and all over my back. My pain was so deep that my shoulders would freeze or go into spasms and I wouldn’t be able to turn my head to the side or take long breaths. My legs would cramp up so bad that I couldn’t get out of bed and walk into the other room. Migraine headaches would suddenly come on and last for days. I could not get out of bed. I lived in the city, Seattle, at the time. I couldn’t handle it – the smell, sounds, fast pace and just the vibe drove every nerve in my body crazy. I had to do something to feel better and fast. I moved across the sound to Bainbridge Island.
I remember thinking to myself that if I got to a point of feeling better, healthy…heck…just being able to sit down at a table and eat a real meal, then I would do what I could to help anyone that is faced with Chronic Pain and Celiac Disease. I remember talking to many, many doctors after I had researched and read books over the year to try to figure out what was wrong with me. I finally figured out after many blood tests and questioning one particular doctor …
What is Celiac Disease and could I have it?
The blood test came back positive and YES I did. I was diagnosed with Celiac (Sprue) Disease.
So what now? What is gluten and why is it in everything? Are you kidding me…it is in PIZZA??!! I loved pizza … my brother and sister used to call me “Lisa Pizza Pie” for goodness sake! I loved to cook, entertain, not follow recipes mind you, but create food that looked, smelled and tasted amazing. I read more about the foods that I could eat. I read about nutrition and supplements so that I could get my strength back just to eat. It was hard in the beginning because I was so tired and the brain fog never seemed to lift. I had to read things over and over before it would connect. My memory was off so it was harder for me to retain the information but it took too much effort to write it down at great lengths. I did a little bit at a time and kept fighting to get back to being healthy.
I talked to people everywhere I could. I checked out books from the library, cookbooks, nutrition, medical, motivational, everything and anything that looked like it might be part of getting me to the bigger picture. I went through every type of physical therapy to get my strength and stamina back but I would have setbacks. It seemed as though I would take a very small step forward and about twenty back. I kept at it. I listened to visualization Cds to help cope with the stress, insomnia and of course, the intense pain. I continued to talk to people, question everything and learn as much as I could.
Things began to turn around for me. In 2004, Gluten Free foods were hard to find. It was really had to stick with the “new and improved Gluten Free lifestyle” because just buying the individual flours to make bread or waffles was 3-4 times the price of the bad stuff. The other risk was that I do not like to follow recipes…I create on a whim….this does not qualify as a baker. Luckily my mom was the baker in the family and she was brave to try all sorts of recipes – the pioneers like Bette Hagman and Carol Fenster. We went through the books and I dreamed of something familiar to comfort me. I began to try any of the new GF products that would appear in the market. There was a glimmer of hope and “spitting” disappointments. I kept packaging to remind myself that something earned an encore or never again. I made a book with notes. I shared info with random people I would meet. I found more cookbooks – Rebecca Reilly, The Culinary Institute of America’s GF Baking and others. I tried to convert recipes. I just had to keep the appetite going to cook and create.
A few years ago I decided that there were a few things that were important to me to stay moving and motivated. I tried to find some sort of physical activity to keep me moving – walking and yoga. I began to watercolor, paint and draw to make me happy and calm. I started cooking again little by little in waves, to nourish me. I also remembered many dark times when I promised that I would help anyone that was in Chronic Pain and/or Gluten Intolerant or diagnosed with Celiac Disease. I was helping people with brief encounters of information and experience. My mom was learning things too and sharing the information. I just wanted more. I wanted to share Gluten Free Foodies Seattle with everyone that I could so that we all felt as if we were supporting each other.
My intention for Gluten Free Foodies blog is to share my experiences with Gluten Free -products, recipes and stories of people that I have met with you. I also hope that if you are reading my story and it sounds somewhat familiar that you will be strong and learn to feed yourself the proper nutrition for you – Gluten Free, Soy Free, Dairy or Casein Free – allergy free. I am excited about sharing information and ideas to celebrate the foods that we can eat and be healthy.