2019 Meeting Summaries

February Meeting Saturday, February 9 10:00 at Hy-Vee 1601 N. 84th St. Lincoln, Ne This meeting included presentation by Becky Guittar, Hy-Vee Dietitian and Local Partner Group Leader for the National Celiac Association. She presented “Gluten-free foods for a Healthy Microbiome”. Becky will also had membership information for the National Celiac Association, https://www.nationalceliac.org. Gluten-free food sampling included Non-dairy Chia Pudding and an All Veggie Minestrone Soup. Becky also demonstrated how to use a Instant Pot and members discussed experiences with a pressure cooker.

March Meeting Saturday, March 9 at 11:00 a.m. at Great Plains Culinary Institute located at Southeast Community College Campus. Michael Vandenberg, Executive Chef from SECC’s Great Plains Culinary Institute and his student chefs prepared a very special Gluten-free Buffet. The menu will include: Roasted root vegetables, Mushroom-parmesan sorghum pilaf (or Thai quinoa salad), Tamari-ginger pork loin, Chimichurri flank steak, Fruit tartlettes (non-dairy) and Mini crème Brule. The well was absolutely terrific. Chef Mike explained to the group the measurements and practices that must be put in place to successful provide gluten-free meals to the public. They have received GREAT training from Beyond Celiac and Beckee Moreland. Gluten-free menus are routinely planned for the Banquet dinners open to the public, but advance notice is also suggested. These chef students received valuable education on providing gluten-free menus in their future establishments. Member suggested we return next fall for another fun and interactive experience.

April Meeting Saturday, April 6 10:00 am – 11:30 am Hy-Vee 1601 N. 84th St. Lincoln, Ne Dr. Steve Taylor from the Food Allergy Research and Resource Program at UNL and Julie Nordlee presented published research on the new Nima sensor to detect gluten in restaurant foods. He conducted third party validation on the sensor. Members practiced using the sensor with gluten and gluten free foods. Pitfalls and strengths were carefully discussed along with costs for the device and capsules. Ask Becky for a copy of the research study published last year. Gluten-free samples were provided by the Hy-Vee HealthMarket including Beanitos and Udi’s Lemon Muffins. Becky and her assistant prepared a Spicy Chicken Tomato Garlic soup, recipe submitted by Jeanette Keller, participant. Future meetings were suggested for the Fall 2019. Volunteers to assist with social media  for the support group were requested.

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