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Gluten-Free History In The Making

11 Comments 21 May 2010

Good Morning!!

I'm writing this at the airport while waiting to board my flight to Chicago. I've been invited by the National Foundation For Celiac Awareness (NFCA) to join them at the National Restaurant Association (NRA) expo as an online media representative for our gluten-free community.

You may have heard, the NRA has recognized gluten-free foods as one of the top ten food trends in the restaurant industry, so they invited the NFCA to come and have their own pavilion this weekend along with gluten-free food vendors. Restaurateurs will be introduced to the G.R.E.A.T. gluten-free certification program and different gluten-free food vendors that can help them meet the needs of this new market.

This is huge!!! 70,000 people are expected to be in attendance! My head is spinning. I'm SO excited and I feel so honored to be an eyewitness to these developments for all of us this weekend. This explains why I've been a little absent around here, getting ready for this trip, but I hope to share with you all the juicy tidbits from each day.

So, get ready for gluten-free options at restaurants to explode!!!!

Uh oh, they just started to board the plane…gotta run.

Later!

Kelly

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Your Comments

11 Comments so far

  1. 1
     
    VeggieGirl says:

    WOWZA!!! Major congratulations!!! 🙂

  2. 2
     

    Kelly!

    An extra special thank you for what you contribute to our GF society.

    I think you are awesome! Can’t wait to see the results of this restaurant TREND!!!!

    This is going to be HUGE FOR SURE!!

    Travel Safe !

    Nina
    Putnam Valley NY

  3. 3
     
    Betsy says:

    You go girl! I couldn’t think of a better representative!! Woo!!

  4. 4
     

    That is an amazing show and in Chicago no less. Amazing restaurants there. I used to go when I lived in NYC and worked for a wholesale meat distributor. I loved that show. I also had a great job marketing and training restaurant staff on the meat we sold. Have a great time.

    Love to hear if you eat at any of Rick Bayless restaurants.

    Have a great time and spread the word!

  5. 5
     
    Karen says:

    This is so exciting–congratulations to you for being asked to attend, and congratulations to all of us for what is to come.

    I was so excited this week to find out that the Grand Canyon Lodge, operated by Forever Resorts at the North Rim of the Grand Canyon, where I work, finally has a gluten free menu! You do have to call ahead 24 hours, but it IS available! We have made it to one of the remotest areas of the country–now for the rest of the world to follow suit!

  6. 6
     
    magpiejst says:

    Extraordinary. Congrats for helping to make this happen.
    As a celiac diagnosed more than 20 years ago I can only see the current state of GF affairs as revolutionary.

  7. 7
     
    Georgianna says:

    AWESOME! Congrats in general and thanks for doing your part!

  8. 8
     
    Sdgully says:

    Great news! This is an important issue for families with Celiac members. Keep us posted!

  9. 9
     
    Kim says:

    Congrats!!! Enjoy!!!

  10. 10
     

    Yea for more options for us Celiacs! But I get sick still off of GF menus due to cross-contamination. Since I am out of commission for at least 3 days when I get sick I have stopped eating out until restaurants can safely feed me =(

  11. 11
     
    Jane Davis says:

    Gluten alert for fan’s of Tully’s (Tu-Lus) Gluten Free Bakery in NY. The panini bread comes from somewhere else, not a dedicated gluten-free facility. There have been several people (including my daughter) who have reported a Celiac episode after eating the panini. This is according to the manager, who said she should have been told. But a ‘gluten-free bakery” should not be carrying a product with a likelihood of cross-contamination. Which is why we need GF certification more widely used….


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Kelly Courson

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Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.
Chow!

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