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On the sporting news front, keep an eye out for Olympic athelete Amy Yoder Begley who is in the women's 10,000-meter race. She persevered in her running career despite repeated injuries, osteopenia and a diagnosis of celiac disease. ----- Jules will be a keynote speaker at the 21st annual Celiac Conference at Nationwide Children's Hospital in Columbus, Ohio on Saturday, November 08, 2008 from 7:30 am - 3:30 pm. Jules will present to all three educational tracks during the conference, speaking to adult participants on The Essentials of a Gluten-Free Kitchen and on Bread Baking Made Easy, as well as leading a cooking class for teens and a cooking class for children. For more information or to register, click here. ----- Great News! Jules' Nearly Normal All Purpose Gluten-Free Flour™ is finally available for purchase over the internet and in select stores in regional locations. Praised by food writers, gluten-free eaters and non-gluten-free eaters alike, this flour makes it possible to transform your favorite wheat flour recipes to gluten-free effortlessly! Jules' famous Chocolate Chip Cookies are also now available in a mix, as are her delicious Scones & Muffins and Graham Cracker/Gingersnaps.Go here to learn more! Those of you local to the the DC and Baltimore areas can grab these bags right off the shelves of David's Natural Markets and at Roots Markets. At the David's in Gambrills, Maryland, there is already a large display featuring the flour and mixes just as you walk in the front door! The flour and mixes are also out in David's Columbia and Bel Air stores, as well as the Clarksville and Olney Roots Markets! For all those others for whom these DC and Baltimore stores are not convenient, send me an email and let me know the name, number, address or email address of your favorite store where you would like to be able to purchase the Nearly Normal baking line of flour and mixes! You can also go to the Gluten-Free Flour tab to download a Store Manager Request Form so you can ask your favorite stores to order the flour and mixes in your neighborhood! ----- Click here to read Jules' article on Dating, Dining & Food Allergies, just published on the popular woman's on-line magazine, ChiKii Woman to Woman at www.chikii.com. ----- Click below to read Jules' recent articles for Celiac.com Gluten-Free Oats? YES! Chewy, Yummy Oatmeal Raisin Cookies (Gluten-Free) ----- Check out the March/April issue of Today's Health & Wellness Magazine! It features a 4 page article called "Going Gluten-Free: Sensitivity to this Common Ingredient Isn't so Uncommon." Click here to see the article and get more of Jules' featured Nearly Normal Gluten-Free recipes like pancakes, breadsticks and soft pretzels! ----- Grab a copy of the January 14th edition of Woman's World Magazine next time you're at the grocery store or news stand! The "Food Cure" feature is a focus on Jules, her journey to diagnosis with celiac disease and her success in creating amazing-family friendly and gluten-free recipes! Click here to see the feature! ----- Looking for the perfect (nearly) food allergy-free cookie for your holiday gift giving? If you haven't yet tried them, you simply must try my Nearly Normal Gluten-Free Gingerbread cookies featured December 17 in The Washington Post Food blog! ----- The Baltimore Sun ran this full page article on December 6, 2007 highlighting the University of Maryland's Center for Celiac Research: “Celiac disease brings food, lifestyle changes” ----- Check out Atlanta's Creative Loafing Wednesday, November 21, as food writer Kim O'Donnel spotlights Jules' Nearly Normal gluten-free pie crust in "Have Your Pie and Celiac Too!". A similar article was run in Charlotte's Creative Loafing and in the Illinois Times! ----- The Baltimore Examiner profiles Jules in its Business section, November 19: "Building a Company on Gluten-Free Cooking." Check it out! ----- Tune in here to listen in to Jules' interview with Radio Host Adryenn Ashely on the "Know It All Show". In this comprehensive interview, you'll hear Jules discuss everything from a Gluten-Free Thanksgiving to eating out Gluten-Free to packing your Gluten-Free child's lunch! She even shares a new recipe! ----- Jules was a featured guest on Fox45 news on October 30th, where she provided a gluten-free cooking demonstration! ----- Jules and her "Grandma's Pie Crust" were the feature in Friday, November 9th's Washington Post food blog, "A Gluten-Free Thanksgiving." The blog also highlighted other recipes from Nearly Normal Cooking for Gluten-Free Living! ----- Jules was a featured guest on Maryland NPR's "Maryland Morning" on November 14th, where she spoke with Tom Hall from WYPR about gluten-free cooking for Thanksgiving. Listen now! ----- Restaurant Confidential Magazine interviewed Jules as its Gluten-Free Cooking Expert in its November, 2007 article, "Gluten-Free on the Menu." Wisconsin Restaurateur Magazine featured Jules' article, "TrendWatch Gluten-free Cooking: An expert explains what restaurants need to know about safely serving the rising number of customers with gluten allergies" in its October, 2007 issue. Restaurant Confidential Magazine featured Jules' article, "Food Allergies, Food Intolerances & Celiac Disease: A Restaurateur's Guide to Safe and Lucrative Practices" in its October issue. Better Nutrition Magazine interviewed Jules as their gluten-free living expert for the article, "6 Simple Tricks for Living Gluten-Free." ----- The Gluten-Free Mall and Celiac.com have featured Nearly Normal Cooking for Gluten-Free Eating since its release, offering it as one of their best-selling gluten-free cookbooks. Reviewers on the site have consistently praised the book's informative reference section and tasty recipes. ----- Celiacsonline spotlights Jules Shepard: "Maryland Girl Writes a Best Seller!" Read the review. ----- Jules is featured in the Baltimore Examiner ----- The View Magazine featured Jules on November 14, 2007 ----- August 8, 2007- Jules is featured in the Washington Post! For more information on Celiac Disease from the Washington Post, click here ----- "My Nearly Normal' Gluten-Free Life" ----- Check out August's edition of Maryland Family Magazine! Celiac disease, gluten-free cooking and Jules are be featured! ----- Nearly Normal Cooking for Gluten-Free Eating was featured and reviewed in the Spring issue of Sully's Living Without Magazine. www.livingwithout.com ----- Jules Shepard's article, "Starting From Scratch: A Gluten-Free Diet" is featured in New Living Magazine's August issue. ----- Nearly Normal Cooking for Gluten-Free Eating was the featured book of the month in Vision Magazine's March, 2007 edition. ----- The Gluten-Free Mall and Celiac.com have featured Nearly Normal Cooking for Gluten-Free Eating since its release, offering it as one of their best-selling gluten-free cookbooks. Reviewers on the site have consistently praised the book's informative reference section and tasty recipes. ----- Celiacsonline spotlights Jules Shepard: "Maryland Girl Writes a Best Seller!" ----- November 22, 2006 "Part of Gluten-Free Cookbook Sales Goes to Research", The Arbutus Times ----- November 9, 2006 "Recipes with Flavor and Without Gluten", The Catonsville Times ----- Jules was the Donna's guest on the Donna Seebo show, heard internationally on BBSRadio on June 25, 2007
----- Jules was the guest on the Doug Stephan show August 14, 2007 http://www.dougstephan.com/ ----- Jules was a Featured Guest on "Up Close & Personal with Bonnie D. ----- |
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Watch Jules on Fox-45 Morning News. Click the Play button on the video below to start. Great Chex News! General Mills has changed their product formulation for its Rice Chex cereal. It no longer contains barley malt extract and instead contains molasses and sugar as its sole sweeteners. Product packaging reflects this updated formulation, but be sure that the box you buy shows the new ingredients. It can take many months for old boxes to cycle through the shelves of your local store. With any luck, we can hope that General Mills will soon remove barley malt extract from its Corn Chex too! As of now, Corn Chex cereal is still not gluten-free. To read more about the change, go to BellInstitute.com.
----- Those church-goers amongst you who are interested in receiving gluten-free communion wafers will find this story interesting. On a personal note, my church has been using Ener-G brand gluten-free communion wafers for well over a year now, and they announce the availability in the church bulletin each week. Take articles like this to your own church and educate them on the need as well as the easy availability! ----- The University of Maryland Center for Celiac Research The American Journal of Gastroenterology recently published Detection of Celiac Disease in Primary Care: A multicenter case-find study in North American. The aims of this study, lead by the University of Maryland Center for Celiac Research (CFCR), were to determine whether an active case-finding strategy in primary care could increase the frequency of CD diagnosis and to determine the most common clinical presentations of the condition. This was a multi-center prospective study involving adult subjects during 2002-2004 and attending one of the participating practices. All individuals with symptoms or conditions known to be associated with CD were tested. The year prior to the study, only 15 cases out of approximately 55,000 subjects seen by the physician network were diagnosed with CD. After CFCR's intervention, the rate of diagnosis of CD increased by 40-fold. This study demonstrates that an active case-finding strategy in the primary care setting had several positive outcomes: (1) it is an effective way to improve the diagnostic rate of CD; (2) increased the awareness of CD among primary care physicians; (3) increased the cost savings for health care insurances related to the diagnosis and treatment of patients that repeatedly use the health care system because of ongoing complaints; (4) shortened the time from the onset of the symptoms to diagnosis (currently this period is between 10-12 years); and (5)identified the most frequent symptoms/conditions at risk for CD. Health Canada and the Canadian Celiac Association have just released their position statement on the safety of pure oats in a gluten-free diet. Although it is very equivocal, you may draw your own conclusions by reading their statement here. ----- Anheuser-Busch Introduces First Nationally Available Sorghum Beer: Redbridge December 20, 2006 Sorghum Beer Offers Alternative for Adults Choosing a Wheat- or Gluten-Free Lifestyle ST. LOUIS (Dec. 20, 2006) -- Adults who experience wheat allergies or who choose a wheat-free or gluten-free diet, now have a beer that fits their lifestyle. Redbridge is the first nationally available sorghum beer. Beginning today, Redbridge will be sold in stores carrying organic products and restaurants. Sorghum, the primary ingredient in Redbridge, is a safe grain for those allergic to wheat or gluten. It is grown in the United States, Africa, Southern Europe, Central America and Southern Asia. Sorghum beers have been available internationally for years and are popular in many African countries. Redbridge is a hearty, full-bodied lager brewed using imported Hallertau and domestic Cascade hops. It is brewed with sorghum and has a well-balanced, moderately hopped taste. “We set out to create a fine, hand-crafted specialty beer made without wheat or barley,” said Angie Minges, product manager, Anheuser-Busch. “We’ve made Redbridge nationally available to make sure adults who experience wheat allergies or who choose a gluten-free or wheat-free diet can enjoy the kind of beer that fits their lifestyle.” Redbridge contains 4.8% alcohol per 12-ounce serving. It will be available in 12-ounce, six-pack bottles. Redbridge is brewed at the Anheuser-Busch Merrimack, N.H., brewery. “Brewing a beer made with sorghum was an exciting process,” says Kristin Zantop, brewmaster, Anheuser-Busch. “We use only the highest quality ingredients to brew Redbridge as is the case with all our beers. Sorghum is the primary ingredient. We then use the lager brewing process using imported Hallertau and domestic Cascade hops without adding wheat or barley to give Redbridge its rich, hearty taste.” Based in St. Louis, Anheuser-Busch is the leading American brewer, holding a 48.8% share of U.S. beer sales. The company brews the world’s largest-selling beers, Budweiser and Bud Light. Anheuser-Busch also owns a 50% share in Grupo Modelo, Mexico’s leading brewer, and a 27% share in Tsingtao, the No. 1 brewer in China. Anheuser-Busch ranked No. 1 among beverage companies in FORTUNE Magazine’s Most Admired U.S. and Global Companies lists in 2006. Anheuser-Busch is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and one of the world’s largest recyclers of aluminum cans. |
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“There is no love sincerer than the love of food.” “Without question, the greatest invention in the history of mankind is “Central heating, French rubber goods and cookbooks are three amazing "One of the very nicest things about life is the way we must regularly
stop whatever it is we are doing and devote our attention to eating." "Hunger is the best sauce in the world." "I'll bet what motivated the British to colonize so much of the world is
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