By Amber Williams There’s a common misconception among the uniformed that gluten free equals bland, that health has to come at the sacrifice of flavor. But most any seasoned chef ...
Going Gluten Free
By Jim Duncan The gluten-free (GF) diet began as a medical treatment for celiac disease, an autoimmune digestive disorder that damages the small intestine and interferes with absorption of nutrients from food. Not only is it more common than people realize, but it’s also a disease on the rise. According to the National Foundation for […]
By Jim Duncan The 2013 food year went out in blaze of irony and weirdness. Cape Cod fishing towns, once the busiest fishing ports of the world, reported that cod had virtually disappeared. Cape Cod restaurants began importing cod from Iceland. Area fishermen switched to dogfish, almost all of which is sold in Europe, because […]