5 years ago I was diagnosed with celiac disease. 4 years ago I decided to blog about the good stuff: awesome recipes, naturally gluten free foods, replacement foods that taste as good or better than the gluten-y kind, and post about the oops-es too. Somewhere along the way I got a bit more political, ok a lot more political and started posting about news stories, studies, restaurants that do it right, oh and beer.
Last year I got a little weepy and shared some feelings. This year, NGR totalled over 100,000 hits! And it is the first time I feel like there are so many new gluten free products and options that I am wondering if this "trend" will be sustainable. And what does it mean to be sustainable? I cannot subsist on gluten-free crackers (nor would I want to), but I think it is time for us to have more frank discussions about feeling the need and want to try out every new product on the market, and every new gluten free menu. A lot of times I feel compelled to try or buy something just because there is FINALLY a gluten-free option. I am not sure this is the best for my health or my wallet.
So I am not sure what this new gluten free year is or should look like. I have a CSA. This feels like a good start. I am excited to face the challenges of cooking locally and opening up a bag and trying to figure out what to do with it - rather than roaming store isles for ingredients. I am excited to share more experiments. I am excited to push into baking again and explore those things that are really hard to make gluten free.
What are you excited about this summer?
Last year I got a little weepy and shared some feelings. This year, NGR totalled over 100,000 hits! And it is the first time I feel like there are so many new gluten free products and options that I am wondering if this "trend" will be sustainable. And what does it mean to be sustainable? I cannot subsist on gluten-free crackers (nor would I want to), but I think it is time for us to have more frank discussions about feeling the need and want to try out every new product on the market, and every new gluten free menu. A lot of times I feel compelled to try or buy something just because there is FINALLY a gluten-free option. I am not sure this is the best for my health or my wallet.
So I am not sure what this new gluten free year is or should look like. I have a CSA. This feels like a good start. I am excited to face the challenges of cooking locally and opening up a bag and trying to figure out what to do with it - rather than roaming store isles for ingredients. I am excited to share more experiments. I am excited to push into baking again and explore those things that are really hard to make gluten free.
What are you excited about this summer?
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