Mindblown: a blog about philosophy.
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GIG’s Open Letter to NFCA
Last week, I briefly mentioned the issue with the new Domino’s “gluten-free” pizza, and how they have no intentions of taking care not to contaminate it in the kitchen. What I didn’t tell you, because I was really upset, was that the National Foundation for Celiac Awareness was backing it, saying it was great for…
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Muffin Tin Chef
Have you ever had some piece of kitchen equipment that you thought you should use more often? I have. Heck, I’ve even got kitchen equipment I’ve never used. I recently received a copy of Muffin Tin Chef from the publishers, and found that the author, dietitian Matt Kadey, had a similar experience. His began as…
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Crave Foods Pies
One of the best things about being gluten-free, for me, is the ability to give to people and help people (as well as all the awesome people I meet along the way!), and introduce people to fun new foods. I’ve been wanting to try these pies that were sent to me on behalf of Crave…
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A Gluten-Free Shared Kitchen Space?
Sara recently shared with me this amazing project in the works in California, and I just had to share it with all of you! (This is especially great during Celiac Awareness Month!!) Simone Shnifadel is working hard to open a shared gluten-free kitchen space in San Francisco. I’ve only recently begun to understand just how…
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Chuck E Cheese Offering GF Options in Test Markets
I just read this article from the Wall Street Journal’s Market Watch on Chuck E Cheese. The chain is going to start offering gluten-free options, pizza from Conte’s and cupcakes from Fabe’s, testing in all Minnesota locations. According to the article: Dining out safely remains a primary concern for food-allergic customers under strict dietary limitations.…
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