Visit the Microscopic Colitis Foundation Website
http://gfafexpo.com/#dallas-gluten-allergen-free-expo
Chicago 4/11, Dallas10/11 and other cities.
Mary Beth
Gluten Free and Allergen-free Expo
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Gluten Free and Allergen-free Expo
"If you believe it will work out, you'll see opportunities. If you believe it won't you will see obstacles." - Dr. Wayne Dyer
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MBombardier
- Rockhopper Penguin
- Posts: 1523
- Joined: Thu Oct 14, 2010 10:44 am
- Location: Vancouver, WA
The closest one is in Seattle, and it looks like the next closest is in LA. Portland tends to be flyover country between the two, not that I'm complaining. Portland is plenty big enough for me, but small compared to Seattle, which is small compared to DFW.
Marliss Bombardier
Dum spiro, spero -- While I breathe, I hope
Psoriasis - the dark ages
Hashimoto's Thyroiditis - Dec 2001
Collagenous Colitis - Sept 2010
Granuloma Annulare - June 2011
Dum spiro, spero -- While I breathe, I hope
Psoriasis - the dark ages
Hashimoto's Thyroiditis - Dec 2001
Collagenous Colitis - Sept 2010
Granuloma Annulare - June 2011
I received this notice from Living Without. The Chicago one intrigues me - I believe the dates are April 29 - May 1. It's held in a town about an hour from my home.
The cooking classes are $175 each day, and the GF baking class is $75 - a little steep. The Vendor Fair is $11.50/day, which is reasonable, though odd because vendors are promoting their products. I may consider going one or more days to the Vendor Fair.
Gloria
The cooking classes are $175 each day, and the GF baking class is $75 - a little steep. The Vendor Fair is $11.50/day, which is reasonable, though odd because vendors are promoting their products. I may consider going one or more days to the Vendor Fair.
Gloria
You never know what you can do until you have to do it.
I was thinking the same thing. -
TooManyHats
- Rockhopper Penguin
- Posts: 550
- Joined: Fri Jan 14, 2011 9:30 pm
- Location: New Jersey
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MBombardier
- Rockhopper Penguin
- Posts: 1523
- Joined: Thu Oct 14, 2010 10:44 am
- Location: Vancouver, WA
Gloria,
The primary difference between us and most professional chefs who offer GF cooking, is motivation. We have no choice but to get it right, because if we don't get it right, we are the ones to pay the penalty, (and the penalty is usually swift and severe, which obviously has a powerful motivating effect). If a professional chef doesn't get it right, someone else pays the penalty, (the client), and he or she can always pass the buck, by blaming a supplier, or someone else. Sure, he or she is motivated, but the level of motivation is bound to be much lower that ours.
Tex
The primary difference between us and most professional chefs who offer GF cooking, is motivation. We have no choice but to get it right, because if we don't get it right, we are the ones to pay the penalty, (and the penalty is usually swift and severe, which obviously has a powerful motivating effect). If a professional chef doesn't get it right, someone else pays the penalty, (the client), and he or she can always pass the buck, by blaming a supplier, or someone else. Sure, he or she is motivated, but the level of motivation is bound to be much lower that ours.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.