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by Kimberly Schaub | Jul 22, 2010 | Food Industry
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...
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by Kimberly Schaub | Jul 21, 2010 | Food Science
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...
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by Kimberly Schaub | Jul 20, 2010 | Food Science
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...
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by Kimberly Schaub | Jul 19, 2010 | Food Science
This year, I joined the Food and Culinary Professionals group in the American Dietetic Association, and I’m so glad I did. Recently, the FCP hosted a webinar in collaboration with the Almond Board of California and the Living Without Magazine, and registered dietitian...
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by Kimberly Schaub | Jul 14, 2010 | Food Industry
I meant to prepare a lavish French dinner tonight in honor of Bastille Day, which celebrates the French Independence and storming of Bastille. But with writing articles and obsessing over my “touring Seattle” novella yesterday, I forgot all about it....
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