Let’s start the blog with the show notes for this Episode –

On this episode I speak with Jessica Danford about food insecurity.  In the light of the current corona virus situation in Canada which has led to many job losses, Jess has an insightful view of the struggles of those on a gluten free diet, who for whatever reasons are having trouble affording the safe food they need.  We talk about the problems and Jess suggests some things we can all do to help.  Jess has a GoFundMe page at https://www.gofundme.com/f/gfreewifeyfoodbank

I also speak with Melissa Secord, Executive Director of the Canadian Celiac Association about their efforts to meet the urgent needs of celiacs during this difficult time.  You can find more information on the Canadian Celiac Association website at www.celiac.ca.  Melissa also introduced the CCA’s new Manager of Philanthropy who can be reached at jaya.mootoo@celiac.ca or funddev@celiac.ca

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I never really thought much about food banks, except that I was occasionally involved in making group donations, and once I met with the manager of our local food bank to talk about gluten free donations.  I only ever looked at the system from the point of view of someone who was making a donation.  Speaking with Jess, I began to think more about those who actually rely on a food bank. 

So many people are losing their jobs.  There is government assistance, but if you were on the edge of requiring help, and just making ends meet, our current economic situation could so easily push you over that edge.  I realized as I was editing my interview, that without meaning to, I implied that the clients of food banks were somehow less prepared for the challenge of feeding a family.  This is a mistake.

Feeding oneself, or feeding your family is something that we, as adults take very seriously, and losing the ability to be self-sufficient is, in so many cases, no one’s fault.  There is no blame here, no absence of good management, no fault. 

I remember the first time I heard the term “no fault”.  It was regarding a new type of auto insurance.  I didn’t really understand auto insurance and the simplistic definition I received for “no fault” was that everyone would be made whole and the insurance companies would figure it out between themselves.  I don’t know if that’s really the way it works, but that was my understanding at the time.

We (I) need to re-set our (my) perspective on food banks.  They provide a service, so that everyone is made whole, and we work out the details behind the scenes.  If you can give, you give, if you need, you get.  That’s the way it should work in a perfect world.  Our world isn’t perfect, but we can keep trying.  As far as the need for gluten free at food banks, we know there’s a need and as I said, our world isn’t perfect, but we can keep trying.

Let’s start the blog with the show notes for this Episode –

These are not the best of times, as many of us are staying in our homes and taking whatever measures are suggested to fight the spread of COVID-19.  On this episode, I re-iterate the response of the CCA, as well as pass on some helpful tips from it’s President Treena Duncan.  I also examine my habit of hand washing.  It’s a shortened episode this week.  I’ll be back with more next week.  You can find more information and read the statement on the Canadian Celiac Association website at www.celiac.ca.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Not much to say here – wash your hands, wash your hands, wash your hands, stay at home, stay safe and do what you can for others.

Let’s start the blog with the show notes for this Episode –
This week I chat with two individuals involved in planning an Celiac Kids Camp in Eastern Ontario. Carmen Rupp-Eke of the Ottawa Chapter of the CCA, proposed the idea and Camp Davern near Maberly Ontario was up for the challenge. Carmen fills us in on her motivation and how she believes the campers will benefit from this unique camp. Derek from Camp Davern explains the camp programs, sports and facilities as well as how to register. The camp runs in one or two week sessions from July 5th – 17th. The website for the camp is campceliac.ca.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Sometimes it happens, I was approached, out of the blue to help promote Camp Celiac in Ontario.  Derek reached out to me.  It was a complete surprise to him, that I not only knew where Camp Davern was, but that I had previously organized a celiac kids camp for two consecutive years there.

It was an easy conversation, and brought back so many memories of me and “my kids” at camp.  Very soon Derek put me in touch with Carmen, who had much of the same excitement and anxiety that I had when planning my first camp.  I organized one week camps for five consecutive years, involving three different Y camps in Eastern Ontario.

Talking to Carmen, was like talking to myself that many years ago.  She is wanting to make a difference for these kids, she wants them to feel like “normal” campers, and she wants them to create lifelong memories and solid friendships.  I felt warm inside, because I know that’s all possible.

I did all the cooking and baking at my camps and consequently “my kids” nicknamed me “Mama Sue”.  For that week, I was their Mom, at least the best parts of being a Mom.  I fed them food that made them happy, I challenged them to try new foods and tastes, I invited them into the kitchen to help create gluten free magic.

One day, I had made cream puffs for dessert at dinner.  Once everyone had finished their cream puff, I told them I had seconds for everyone, but they had a choice to make.  They could stay in the dining hall and eat the second cream puff, or take it outside to the field and use it in a food fight.  Privately, this was an experiment on my part.  We all know how “special” gluten free food is, it’s expensive, and sometimes we have to ration out things until we can replenish them.  To my surprise, all the kids voted for the food fight.  I thought some might, and others would stay inside and covet their extra dessert.  Needless to say, the food fight was epic and memorable!  I’d venture to say that was likely the only food fight these kids every experienced, and I was happy to have contributed.

Celiac kids need to feel special, but they also need to feed normal.  During our time at camp, “my kids” gave me so many gifts that I still hold dear today.  Carmen – it’s a lot of work, but so worthwhile, and I’ll be there to help.

Let’s start the blog with the show notes for this Episode –

I’m back behind the mic again, after taking some time off for a trip and other family matters.  I’m happy to have the opportunity for my monthly conversation with Ellen Bayens of theceliacscene.com.  The week we chat about gluten free alcohol, why also your doctor may have been frustrated by your symptoms, what exactly is a wheat allergy, and how it’s different from celiac disease.  Here are some links to the articles from theceliacscene.com –

Which U.S. Alcoholic Beverages Are Safe For Celiacs?

Did Your Disease Mystify Your GP?

So-Called ‘Gluten Enzymes’ a Bust for Celiacs

Why Gluten-Removed Beers are No Good for Celiacs

My Healthy Gut App Found to Improve Mental Health

Value of Face to Face Support

Study Aims to Combat Wheat Allergies

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

I was recently on a cruise with an elderly family member.  Normally, when I cruise, I arrange to be at the same table with the same wait staff every evening for dinner.  This time, we decided, since it was only the two of us, to change it up a bit.  We opted for “anytime dining” which meant that we would be sitting with different guests each night.  I was still given the menu the evening before, so extra care could be taken to provide me with a safe gluten free meal.

One thing I didn’t expect from our multitude of table mates, was to meet two other celiacs.  I didn’t sit with anyone eating gluten free, just because it was a fad, and I was pleasantly surprised to be among others enjoying an abundance of gluten free food.

One thing I did notice was that once I said I needed a gluten free diet, I was from then on referred to as “celiac”.  I quite liked this.  I didn’t have to explain myself, and my diet was taken very seriously.  Often at restaurants back in Canada, when I requested a gluten free menu, I would be asked if I was celiac or not.  My answer was always “yes”, but I’m not comfortable with the question.  Should it matter that I’m celiac if I ask for gluten free food?  More and more, people aren’t eating gluten free as a fad, but because they identify as having a medical condition that benefits from not eating gluten.

I suppose the “celiac” label is the highest level of care for gluten free.  Again, I’m okay with that.  Talking to Ellen about dining meet-ups made me think of my cruise experience.  Casually meeting others who were celiac made me feel a little less different, and in some ways more special.