Author: Kimberly Schaub

Chef Confidential, Part 1

I have dreamt of becoming a chef for as long as I can remember, and my parents always encouraged my love for food. When I was in high school, I even talked to a recruiter from the Culinary Institute of America. I am not really sure why I decided against a career in food, but I’ve always loved cooking for my friends and for bigger events. I also love doing big events, so even while I was in the Air Force, I worked for a caterer as a server for special events. I also worked as a Food Service...

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What is Gluten? Series, Part 4

As you look at the length of the list of foods to avoid, you should be somewhat comforted. Other than basic bread foods, the rest of the items are all processed items, and they’re often higher in sodium, fat, and calories that you don’t need to eat anyway. Look to wholesome, fresh, unprocessed foods, and you’ll see that you have plenty of foods to choose from. Things you can eat: Naturally wheatless, rye-less, barley-less foods Flours made from almonds, rice, corn, and flour Starches made from corn, potato, and tapioca Pasta made from rice or quinoa   Quinoa (pronounced...

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PCC Cooks classes cook up a storm!

PCC Cooks Ami Karnosh What’s For Dinner? Class for 4-6 year olds PCC Cooks is a popular program hosted at various PCC locations throughout the Puget Sound area, and student ages range from two to 80 years. The purpose is to get people into the kitchen and to showcase some of the premier ingredients available at the stores. Cooking instructors range from chefs to skilled cooks who share a passion for cooking education. The topics range from non-cooking snack planning to elaborate meal and wine pairing. I have recently been contracted with PCC Cooks to teach a holiday baking...

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What is Gluten? Series, Part 3

How do you treat individuals with celiac disease? Treatment for celiac disease, gluten sensitivity, and wheat allergy is following a gluten-free diet and avoiding gluten-containing products. The Gluten Intolerance Group, based in WA, publishes lists of foods that are allowed and that should be avoided for your safety. It’s best to look to that list, but here are some basic items. Things you should avoid Corn and rice cereals (they could still be made with wheat or made on equipment that touched wheat) Sauces, soy sauce, salad dressing, marinades Seasoning mixes Prepared mustards Imitation bacon Breading and stuffing mixes...

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What is Gluten? Series, Part 2

What’s gluten? What are the different gluten and wheat allergic or intolerant conditions? Gluten is the name for a group of prolamine or storage proteins. It occurs in wheat, rye, and barley, and in grains related to wheat. Toxins produced by the gluten can cause a reaction. When the body encounters gluten, it will attack it like it would attack a pathogen. When this happens, tissues exposed to the gluten can also become damaged, like the small intestines. When the small intestines react to the gluten, they swell up, affecting the functioning of microvilli, tiny brush-like extensions along the...

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