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Ep 231 Daiya Foods Gives Back
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Dave Savage of Daiya Foods. Daiya Foods is a Canadian food producer based in BC and supplying both Canada and US with gluten free, soy free, dairy free and vegan products. Recently, Daiya Foods set up an allergen food pantry in a food bank in Toronto to be able to supply allergen friendly foods to clients who require it. If you require the services of a food bank, or wish to donate to this food bank that is serving the allergen community you can contact them at:
Our Daily Bread Food Bank
191 New Toronto Street
Etobicoke, ON
Phone – (416) 203-0050
I also mentioned that Dave was able to provide us with links to their newsletter, for product information and coupons. Here’s the link – Your Partner in Plant-Based Living. Get The Newsletter (daiyafoods.com) .
As well, Dave has provided my listeners with coupons for Canada and the US.
Canada: https://ppod.io/s/OIsGhX1OfAGEUueH
USA: https://ppod.io/s/8GHZnjip6WkKmmiLValid until December 31, 2022
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.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 –
My bakery closed more than five years ago (I’ve lost all calculation of time over the past 2 ½ years). While I operated the bakery, I often had people come and ask for baked goods made without dairy, or nuts, or soy, or eggs. I was torn, because I realized the need these people had for breads, cookies, desserts and even pizzas. I struggled with how to handle this situation.
My struggle was made easier, by a saying that my husband often used – “just because you can, doesn’t mean you should”. I prided myself in being able to reconstruct a recipe that would be gluten free. The challenges of being other allergen free was interesting for me, but I had to face reality. Making a one-off dessert of bread would not keep a roof over my head at the bakery and I knew it would suck time from our already important commitments to customers.
At the time, gluten free foods in regular grocery stores were notable for their scarcity and hit-and-miss quality. I knew my mission was to stay on my gluten free path and service the customers I could. Then a new trend started. I began to see foods that were gluten free as well as free from a list of allergens. Great! This was now going to be a solution for those who asked about specific free recipes. What I began to notice, as I tried some of these foods is that once the mandate becomes removing often common ingredients, you can make a food that fits the bill, but is often neither tasty, nor pleasing.
What I’m saying is at the time, I could make a gluten free, or dairy free, or vegan food that would be very good, but once I had to be both gluten and dairy, or vegan, my options for suitable ingredients was shrinking to the point that yes, my cake or cookie, or bread would work out and look okay, but the taste and texture just weren’t there – a result of too many compromises.
It’s obvious that we’ve come a long way since the days of my bakery. Daiya Foods has unlocked some amazing strategies and techniques allowing them to produce allergen free foods that meet the mark. Many home bakers have developed recipes to suit the restrictive needs of their families, but here is a company producing foods for a mass market. Quite an accomplishment! And yes, I did develop a gluten free, dairy free, egg free chocolate cake that was a hit with my customers and became the only chocolate cake made at the bakery. Here’s a link from my baking show
to the home recipe –
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Ep 230 August 2022 Roundup
Let’s start the blog with the show notes for this Episode –
On this episode I speak with Ellen Bayens about articles, topics and science that has been published over the past month about celiac disease and the gluten free diet. We talk about why a new drug treatment study was abandoned in the Stage 3 phase, as well as research into how science will eventually tackle and treat celiac disease. Artificial intelligence is being prepared to help doctors diagnose celiac disease – with 300 symptoms and normally many years of testing prior to diagnosis, this new tool may change the diagnosis landscape. Mental health is in the news these days, with the stress of covid and the economy, and a recent study has looked at the rates of anxiety, depression and ADHD in the celiac population, particularly in youth. Dr. Diane Mager of the University of Alberta is heading a team researching the specific dietary needs of children newly diagnosed with celiac disease. They are reaching out to the community for participation in two studies, one for children and families and the other to find family friendly recipes to use as part of their resource package. Here are the links to find out more information – https://conquer-studies.weebly.com/ and redcap.link/GFcookbook.
Ellen had the tale of two restaurants, one that had gluten free items on their menu, but they are not actually gluten free and safe for celiacs, and the other restaurant that is going to great lengths to ensure their many gluten free offerings are safe for us.
Selena DeVries is back with her Instagram post about 18 snack bars that are gluten free and safe to eat.
Ellen has highlighted some of my recent podcasts including my chat with Christine Nesbitt as well as the deep dive Nicole Byrom and I took into understanding everything on a food label that wasn’t the ingredients.
• Conquer Celiac Seeking Youth (14+years) for Recipe Ideas Survey
• Phase 3 of Celiac Drug Research Abandoned
• BROWNS SOCIALHOUSE Serves Mixed Message to Celiac Diners
• The Canadian Brewhouse at Uptown Mall OK’d for Celiacs!
• Artificial Intelligence to Help Physicians Diagnose Celiac Disease
• Celiacs Show Higher Rates of Anxiety, Depression and ADHD
• Research Offers Significant Advances in Treatment of Celiac Disease
• Every Day is Celiac Awareness Day on The Celiac Scene!• Label Reading for Celiacs
• Christine Nesbitt Skates Circles Around Celiac Disease
• Celiac Scene News Round UpGLUTEN-FREE WEIGH IN PODCAST with Aaron
• Facing Food as an Addiction
• Bariatric Surgery a Deflating Experience• 18 Gluten-Free Snack Bars
• Tuesdays Instagram Questions & Answers
• Selena’s Symptom Relief Facebook GroupSue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.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 –
It felt very strange to chat with Ellen about slowing down my podcasting schedule over the summer. With two podcasts being produced every week, I spend a great deal of time setting up conversations, editing, and writing the show notes. I can arrange my schedule to accommodate most circumstances, but when I’m stressed to pin down a guest whom I have communicated with, then at the last minute, they must change the date, that throws everything in flux. I’m fortunate to have many good friends in the gluten free community with an online presence, who are willing and able to step into the fray at the last minute with interesting thoughts and resources.
Maybe now, that I’m reflecting on my production schedule, I can share some of the behind-the-scenes functioning that surprised me when I began podcasting. A couple stand out. First, the amount of time it takes to edit a podcast. It’s said you should speak from what you know, and I always thought that the most time-consuming part of a podcast would be the research, but because of my familiarity with the subject matter, research comes easily. The real time drain is in the editing. Normally, depending on the guest and the material covered, it takes 5 – 6 times the finish length to edit the audio tracks of the conversation. That means that a 30-minute conversation will take me 2 ½ to 3 hrs, just to take out the umms, and uhhs, and any mis-speaks or talk-overs. I have to say, I enjoy the editing part. It’s something I can do on my own, to my own standard and all I need is my computer and an electrical plug (it’s an old computer). I’ve edited on a plane, on a train, on a cruise, waiting for a plane, in Florida on holiday and of course from my dining room table overlooking the lake just past my dock.
The second thing I didn’t expect was something that has developed over time. As I’m editing, I realize that some of my guests forget that a wider audience will be listening, and I have to carefully carve out any intimations that may be overly personal. Lately, I’ve left some of those in when I chat with Ellen, but I suppose that after so many episodes, maybe you feel like you know her as well as I do. I remember when I was at college a few years ago, and I was preparing for an assignment to interview someone for the school radio station. Our instructor said that we would know when an interview was going well, if it felt like a conversation between two interested parties. I feel fortunate that after the initial nervousness of my first few episodes, I’ve had over two hundred conversations that felt just like conversations, and the bonus is that I get to share them with you.