Just when I thought I was on the right track, eating all organic, no soy, no dairy… etc. I found out most of the almond and rice milks I have been drinking (along with other things come to find out) have this toxic additive called carrageenan in them. Learning about this has just motivated me further, and hopefully will move you too, to opt for natural foods or ingredients that I can pronounce and/or know what they are.

Carrageenan is extracted from red seaweeds, has multiple forms and is used in cooking and baking. Similar to gluten, carrageenan works as an emulsifier and thickener keeping ingredients from separating, and while once was a natural additive, has become a highly processed additive. Carrageenan is known to cause gastrointestinal inflammation which disrupts the digestion process which can result in Inflammatory Bowel Disease, IBS, and even scarier there are links to colon and breast cancer. Although it is naturally derived from algae, studies since the 1930′s have questioned the safety of carrageenans. Despite the fact that some forms are “deemed safe for human consumption by the Joint Expert Committee on Food Additives” and FDA, there is a LONG history of debate of the safety of carrageenans.(1)

Through my research I found a very interesting website that caught my attention because it discusses both the health concerns and politics of carrageenans. Further confirming my point that we should always be aware of what we are consuming and a reminder that these big food industries DO NOT have our good health in their best interest! Just one example of what I read is that after a long and lucrative relationship between the Philippines (who became one of the main exporters) and the United States, it was not “until 1984, when the United States’ FDA questioned the safety of a Philippine product called “Semi-Refined Carrageenan” (SRC) and banned it from use in ‘the lucrative food additives market in the U.S.’ Not surprisingly, this ruling (which was also enacted by the WHO and the United Nations’ FAO), severely handicapped the Philippine economy. Then, in 1990, the FDA reversed its ruling and allowed SRC back into US food products.”(2) Scary!!!!

While the FDA and JECFA have approved carrageenan, the USDA’s National Organic Standards Board was said to vote at the end of May on whether it should be removed from the list of approved ingredients in organic foods.(3) In the meantime I wanted to list some commonly ingested foods or used items that you might want to be aware may contain carrageenans: desserts (cakes, ice creams, gelatins, pies, biscuits), dairy based foods, beer, toothpaste, shampoo, soy and almond milks, diet sodas, infant formulas, flavored milks.

Ever Onward,

Jennifer Esposito

1. wisegeek
2. scdrecipe
3. cornucopia

Other informative websites I found:

• fda
• wikipedia

Thanksgiving is one of my favorite holidays!!!! The stuffing, the sweet potato souffle with melted marshmallows, the biscuits, everything that I loved!!!!! The first gluten free Thanksgiving however was difficult to say the least. All those favorite dishes now had to just pass by me as all I could get now was get a whiff. HORRIBLE! Well at least I could eat the turkey, right? Not so fast.

It wasn’t until last year when I started to reconfigure and create all these new recipes so that I could enjoy one of my favorite holidays again. I recreated everything, the sweet potatoes were now made without butter and with gluten free marshmallows, the stuffing was made without bread …  but what about the turkey? I had read somewhere that some turkeys were injected with stock or preservatives that most likely contain GLUTEN! REALLY? Even in our turkeys? So I did some research and came up with some options for your fear free Thanksgiving!

Here are a list of brands that offer all natural gluten free turkeys. You could also check by calling the company that you normally buy from. One would never think that turkey has gluten but unfortunately some of them do. So be safe and eat well. Happy Turkey Day!

• Mary’s Free Range
• Shelton’s
• Foster Farms
• Aaron’s Best
• Butterball
• D’Artagnan
• Honey Suckle White
• Jennie-O
• Shadybrook Farms
• Smithfield Farms
• Wellshire Farms

Ever Onward,

Jennifer Esposito

Pumpkin Hazelnut Choc Chip Pancakes Photo

Colorful leaves on trees, holidays approaching, a chill in the air and PUMPKINS!!!!!!!!!!!  AHHHHHH the signs of Fall that I absolutely LOVE!  Not only are these round orange little cuties cute to look at but they are packed with nutrition.  They are rich in dietary fiber, anti-oxidants, minerals, and vitamins such as Vitamin-A, Vitamin-C and Vitamin-E.  They  make great pies, soup muffins and yes, PANCAKES!  Not hard at all and oh so so good.  You can absolutely make with fresh pupkin or the organic pumpkin puree you find in the market.  Make them on a lazy weekend morning or even for Christmas breakfast!!!!!!!

I added ground Hazelnuts to these pancakes as well for some extra YUM.  Not only because I LOVE them, but they add such a wonderful nuttiness and match up so well with the pumpkin and choc chips.  Hazelnuts also have a high amount of vitamin E in addition to B vitamins, including folate.

And the chocolate chips, well, i just couldn’t resist.   I used Enjoy life choc chips and you can put a few or add a bunch its up to you.  Im sure you will LOVVEEE these pancakes as much as i do

 Ingredients:

1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup hazelnut flour
1/2 cup potato starch
1/2 tsp Himalayan sea salt
1/4 tsp xanthan gum
1 tsp vanilla
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
1/3 cup puréed pumpkin
2 tbsp grape seed oil
1  1/2 tbsp of maple syrup
1 cup rice milk
1/2 cup water or less depending on batter how thick or thin you like pancakes. Opt for the thicker.
Grape seed oil for pan or earth balance
Choc chips (as many or few as u like)

Pumpkin Hazelnut Choc Chip Pancakes

Directions:

- Combine in a bowl all dry ingredients and whisk out any lumps

- In a medium size bowl mix together all wet ingredients, except the water

Slowly mix the dry ingredients to the wet ingredients to create a smooth batter
–  Add water a little bit at a time into the batter and mix as you go.   NOTE:  If you like a thinner pancake add more water, for thicker pancakes add less. (I recommend keeping the batter not too thin or they won’t cook properly)

Heat your skillet or griddle to medium.  Spoon or pour in your batter to your preferred size.  Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

enjoy these yummy nutritious puffy cakes!!!

Be Well

Jennifer

Summer over soon!!???? Crazy how fast time flies.  I remember when I was a kid time seemed so long. The time between seasons was an eternity. Especially waiting on Christmas and the end of the school year.  As soon as that last day of school and summer vacation was inevitable i was psyched!!!!!!!!!!!!! It seemed to go on forever!!! Playing outside with friends, pool parties, barbeques, sleep overs, up late nights sitting outside watching the stars and the most important the ICE CREAM man!!!!!!!!!  I would hear those bells ring from the ice cream man’s truck for blocks, maybe even miles away.  It didn’t matter  what I was doing at the time, when those bells went off, I went running.  One of my favorite treats was a creamsicle.  That mix of vanilla and orange just made me so happy. To this day, I smell those flavors and immediately I’m a kid again standing on my stoop in Brooklyn with my sister.  As many of you know I try to not feel deprived by this ever lovely disease that has joined my life.  Any way of capturing the love affair from yesterday with a certain taste, texture or smell, and make it into something I can have today has always been my goal.  And of course not just good taste, but must be nutritious as well, as always.  I always believe that shopping for fruit and vegetables is best when it’s seasonal.  Buying what nature is giving you at that moment in time is simply the healthier way to eat.  Think about all the man made adjusting, I will be nice and say adjusting, that has to be done to a piece of fruit to keep its color or make it taste sweet when it really doesn’t want to even exist at that particular time.  So before those gorgeous oranges leave the farmers market grab a couple and some fresh vanilla bean and taste the last bit of summer.

Oranges.  When they’re fresh and juicy I cannot stop singing the praises of these juicy little gems. With their plentiful stores of Vitamin C, fibre and phytonutrients (which have an anti-oxidant effect, hunting down those free radicals in your bloodstream and boosting your immunity) not only do they keep your heart and colon happy, but did you know they can have an effect on your mood?  Studies have linked Vitamin C deficiency with fatique and depression, with the addition of Vitamin C to the diet having mood boosting effects.  How’s that for a delicious pick-me-up?  Plus, poppyseeds have a decent dose of calcium and phosphorus, two essential components of building our bones.  With that I share with you this delicious and nutritious muffin recipe.

Orange Vanilla Poppyseed Muffin

2 cups my all purpose gluten free flour or 1/2 cup quinoa flour, 1/2 sorghum flour, 1/2 brown rice flour, 1/2 cup starch. I would mix potato/arrowroot or tapioca/arrowroot.

1tsp baking powder

1tsp baking soda

1/2 tsp himalayan sea salt. You can use other salt i just love this salt. The taste and the benefits it brings, awesome.

1/2 cup date sugar or coconut sugar, maple sugar, cane juice sugar

3/4 tsp xanthan gum

1/3 cup grapeseed oil or olive oil

1 tsp fresh vanilla bean, then another splash for dressing top

1 tsp cinnamon

3/4 cup rice milk or almond

1 cup applesauce unsweetened

half of a very ripe banana

2 tbsp of fresh squeezed oj

1 tsp unwaxed orange rind

1/4 cup poppy seeds

Directions

Preheat oven to 350

Whisk together all dry ingredients and set aside

Mix all wet ingredients except rice milk

Add dry a little at time to wet ingredients alternating with rice milk, don’t over mix.

Fold in poppy seeds

Put into muffin cups and bake for about 20 to 25 minutes or until a toothpick comes out clean

Let cool

can enjoy as is or combine some powdered sugar, (i make my own out of evaporated cane juice and arrowroot starch) some orange juice, and some vanilla until a thick consistancy appears then drizzle on top of muffin for an extra CREAMsicle expierience!!!

enjoy!!!

I love these. I called them wishing flowers when I was a kid. We used to close our eyes, make a wish and blow. If all the seeds blew off, your wish would come true.

September has always felt like a new beginning to me.   Maybe it’s old memories of getting back to school,   or the end of Summer bringing the new start of Fall.  Whatever it is, it brings a sense of starting again, a chance for renewal, which I absolutely love.  Well, I’m going to take liberties with this feeling of renewal right here.  As many of you already know, my dedication to bringing understanding and information to the celiac community or anyone struggling with their health has become  a life mission for me.   While I’ve been doing just that at my bakery every day and working to finish up my book; with such massive undertakings, sadly this blog has been neglected.  No Longer.  There have been so many things I’ve wanted to share over the past few months with you. Stories about some amazing people I’ve had the pleasure of meeting at the bakery, recipes I’ve wanted to share, and oh yeah my new TROOP!  I recently welcomed a golden retriever puppy named Brooklyn Magoo to my brood.  (Pics soon).  But before I spill the beans on all these happenings I wanted to kick of September with a story of strength and starting fresh.

About a week ago I was out in the Hamptons by the beach for some rare down time.  Even more rare was the opportunity to do dinner with my sister (who is also celiac), her husband and my niece and nephew.  We went to an uber cool place that in the past had done ok by my sister and I, but this was during the day. For a girl with Celiac Disease, going to a restaurant in the middle of the summer, by the beach, on a super busy weekend night can be nothing but scary. Belittling. Humbling. Scary.  Regardless, we all sat down, had a bit of wine and my sister deferred to me to do the ordering.

For us, I picked a salad with absolutely no dressing and the branzino with roasted tomatoes.  We had this before and had no trouble.  I could see the waiter was busy and distracted as he took the other orders at the table.  When he came to me I told him: “I am a severe celiac and cannot have any gluten and absolutely no dairy.”  I always make sure to look them straight in the eye and follow up with this statement: “I don’t have an allergy and I’m not on a diet. I have a disease and if there is gluten in this dish I will wind up on the floor, right here in the restaurant.” I always say it very nicely, but you can tell I’m dead serious.  I then said to him to please check with the chef if it would be ok to do PLAIN olive oil and lemon for dressing.  He scribbled some words down on his pad and said, “That dish is fine”  I replied “Do you mind just checking with the chef?  I’d appreciate it.”  He said “fine”.  I could see he was a bit rushed so I stopped him before he fled away. “Please let me know if it’s too busy to accommodate me, it’s no problem really”.  He scurried away, and when he returned a minute later he said it would be fine.

Minutes later a salad was placed in front of me as shiny as a new quarter.  I looked at the supposedly plain salad and immediately knew that was not the case.  Without hesitation I sent it back and my boyfriend went to get the manager for me.  A very nice woman came to the table and when I explained the story about my disease she stated her grandmother had celiac and she totally got it.  I said “I dont mean to be a pain but I will be extremely ill.  It’s not a diet for me.” The waiter then stated that ” about half the people that come in now request gluten free so not everyone can be celiac, I think it gets the kitchen confused”. She assured me she would take care of it.  This statement made me so ill of course. For all those choosing gluten free to be cute or in “fad” or whatever, you are not making it any easier for those with an actual disease!  But ok, on with the story. Salad course complete, now on to the main.

The main course finally arrived and my sister took one bite and told me not to eat it.  She said she could taste something not right.  For my sister to speak up in this instance is unlikely.  She usually just eats it and suffers for weeks.  Of course I was already suspect of everything, but my sister had just confirmed it.  Was this really happening again?

Now here’s the transformative moment folks: instead of calling the waiter over and insisting they prepare it again, or getting upset, or eating it and suffering,  I put my fork down and pushed the dish away from me. When the waiter came over and asked if it everything was ok, a sense of calm came over me.  I wasn’t going to feel bad, or get mad, or try and make him understand something he really had no desire to, I was going to simply and honestly state what I felt. I looked him straight in the eyes and said without apologizing first or after, “I’m not going to eat it.  I don’t trust it and I refuse to be ill”.

The waiter was taken aback.  He said “the chef said it was fine”.  I said, “I’m sure he did his best but I will not be eating it, thank you.”  As I sat there and the manager came over as well I kept my story the same.  Brief, calm, pointed and at peace.  I sat there and watched everyone eat and enjoyed the conversation and realized how empowered I felt.  In this situation I had always apologized or felt bad or felt like a pain but this time I didn’t.  I felt like I honored myself and my body in a way that it needed to be.  So much of this disease renders you powerless at times.  The autoimmune disease, as celiac is, is the one in charge every day.  So taking back a moment of power was a moment that lasted and lasted. I had a lovely evening with my family that night, I wasn’t sick from anything that I might have eaten and I walked out of the restaurant feeling proud.

At this time of new beginnings I ask you to take your power back as well and stop apologizing for the disease you did not ask for.  Honoring yourself and your health tastes much better than anything you could ever possibly eat.

I will be speaking with you soon

be well

jennifer

I am here!!!!!!!!!!!!!! So much to say I don’t even know where to start!!!! I will start with where on earth I’ve been. Bahamas? No. Italy? No. Lower East side NYC? YES! Not as glamorous as you might think – but for sure more rewarding. As most of you know I opened a gluten free, dairy free, soy free, and peanut free bakery that is mostly vegan, organic and a SAFE ZONE for people like us. Yes I’m actually there baking away! Its been a long, long road getting this passion project off the ground and MOST of the time well worth it. Yes, there are times when I question what the hell I was thinking? Then a weary person comes in who has allergies to everything like me and is use to seeing things they can not eat and realizes that the chocolate chip cookie looking back at them is SAFE! Their eyes light up, a smile, sometimes even tears, and all the work is somehow worth it. Or the dad that brought his little boy in the bakery, sat him on the counter and told him he could have whatever he wanted. It would be the boys FIRST COOKIE EVER!!!!!! The boy looked at me like I was Santa Claus and the Easter Bunny all wrapped up in one. There have also been countless conversations with customers, celiacs and non celiacs alike, who just want cleaner food. We discuss everything from the difficulties from this lovely disease, to the current state of the gluten free world. The bombardment of so called “gluten free” products are now everywhere and just getting worse. The list of ingredients in these products are deplorable. Not to mention every nonsense book, article and ill informed “journalist” spewing just more inaccuracies to hurt the celiac community even more. Yes I was the one who screamed while getting dressed for the bakery one morning to see the word celiac spelled WRONG on screen of the Today Show and wrote to Gluten Dude and tweeted immediately. I also am aware of the recent opinion about dating a gluten free eater from Hota Kotbe. I was so shocked, horrified and saddened. I’ve met her twice and she seems like a lovely person. I seriously don’t think she realized how hurtful her comment was. Either way when you have a platform as she does to reach millions you have a responsibility to choose your words carefully. Which brings me to an issue that i wanted to talk about about with this disease. Yes another one. Discrimination.
Yes discrimination. I have never seen people with an illness, such as the celiac community, have to keep begging for understanding, people to listen, and to have to keep explaining their existence and severity, as this one has to. The fact is people still do NOT think Celiac is an actual DISEASE. I’m sure you have all heard being called an allergy or better yet now i’m hearing and reading articles that are stating that Celiac disease is all a state of mind. REALLY? And I’m sure you have all gotten the looks and sneers from a waiter or even a doctor. Or how about the even less than understanding WORKERS (CBS should still be sued) and even worse, family members not understanding. It’s sad but true. People just do not understand this disease and in my opinion, many don’t care to. Most are just interested in making money off us with their new “gluten free” product. Case in point, I walked into this new chain of burger shops here in NYC that claims in big bold letters to have gluten free options. Yet when you read the fine print it says “not recommended for people with gluten allergy due to cross contamination” REALLY!!!????????? Who the F%$# is it for then? THe hipster who wants to be gluten free because its the new “fat free” fad??????????? Or how many times have you had to fight with your pharmacist stating that most generic drugs contain gluten! When i do have to take some kind of prescription (which I hate to do) I have to constantly argue that I can NOT have the generic version of the drug due to the gluten used in it as filler. They argue with me then always say, fine but the brand is expensive. Oh yeah then your insurrance won’t pay for the brand either, thats always a fun day. But its the recent discrimination that just literally had me speechless.
About a month ago I received an email from my landlord, who I’ve maybe seen and spoken to three times in a year, that my lease was up on my rental apartment and he was not renewing for another year. WTF I thought!! Why? What Why HUH? I fixed this place up and made it home??! I’ve always paid my rent and have been an ideal tentant. Never really home, at the bakery most of the time and quiet when I am home. I’ve also never bothered him about the drafty windows, sinks that don’t drain properly, the mice that come to visit or the list of other problems in the building. I’ve lived in small run apartments for close to 20 yrs in NYC and know that getting a landlord to do anything is like getting blood from a stone. It isn’t happening. So I did what I always do, took care of everything myself and went on my way. So when I was being asked to leave, and without explanation, I was confused to say the least. I emailed and called to no reply. I wrote his realator as well and she said she had no idea why I was being asked to leave. Running a bakery, finishing a book and dealing with this disease is enough of a challenge. Adding moving to the list was just not in the plan. I decided to call the realator who rented me the place just a year prior to try and make sense of it all. We decided to meet. As she walked up to greet me she was on the phone and gave me the wait a minute sign. She was standing in ear shot of me and I could hear everything being said on the phone. I figured out quickly it was the landlord. He went on to say to her that he googled me and read that I was no longer working on “that show” because of a disease and didn’t want to deal with me possibly not being able to pay rent in the future because of it. He then whet on to say he checked my finances and didn’t think I was suitable anymore for his apartment. My favorite line, “between you and me” came next. My realator and I just stood there stunned. Disgusting? yes. Unimaginable? yes Illegal? YES. Do I have the time, money or constitution to fight him about this? No. Believe me I am so deeply disgusted by this I can’t even explain. BUT I need to spend the energy I do have on doing something positive, like the bakery and the book. If I spent time on every negative thing that came along with this disease I would be overwhelmed to say the very least. My point in telling you this story? Well to vent to a community who “gets it’ but more importantly, to say, I AM STILL HERE AND WILL CONTINUE TO TRY AND MAKE THING BETTER FOR THIS COMMUNITY!!!!!!!!!!! The road is obviously long but I am dedicated to trying my hardest to change things for us in some way. If even just being another voice in a crowd for now! It’s times like this that I think about that little boy that was able to have his first cookie at my bakery that I hold on tight too and know that its the small steps that will pave the road to something better. I’m hopeful.

Be Well
Jennifer

As you know the bakery is up and running and so are the promised lectures with my FAVORITE DOC, Dr. Fratellone! He is the DOC, CELIAC DOC, responsible for introducing me to the roataion diet and getting me to be able to function again. We had our first lecture last month all about the wonderful roatation diet and on popular demand are going to be doing another one soon. Go to bakery page for updates. Also back by popular demand is my All Purpose Flour and Pancake Mix. I took it down for awhile because I’ve changed it quite a bit and wanted you to be able to have the option of the new flour WITHOUT ALMONDS AND RICE! its coming! But for now, you can order both original products on line at www.longevitynutritionals.com. So many of you fell in love with the other mixes that I just had to bring them back. They are on my doctors site along with a wonderful care package that we’ve put together for you. If you have read my blogs I’ve spoken many times about what I take as far as supplements. Many of you have asked where to get some of these products. I know how hard it is to wrap your head around all this and then have to go sorce all the ingredients and supplements its a whole other full time job. So with the help of my doc he has allowed me to put together a package of exactly what he gives to me and other celiacs. This special CELIAC SUPPLEMENT PACKAGE is available on line at www.longevitynutritionals.com (don’t forget the “s” on nutritionals) or by calling Longevity Nutritionals at 212-688-5536 or toll free at 1-877-vitamins. They have even created a special “Jennifer’s Way” discount for ordering these products.

My Physician’s Recommended Nutritional Celiac Protocol
Package Includes:

InflammaCORE – Multi Vitamin Meal Replacement
(Recommended Usage: 1 – 2 scoops per day, preferably at breakfast as a meal replacement for better absorption.)

L-Glutamine Powder
An animo acid which restores and repairs the intestinal villi – 1 1/2 teaspoon per day. Start with 1/2 teaspoon and increase by 1/2 teaspoon over the next three days to reach desired dose which is 1 1/2 teaspoons per day.)

Orthobiotic Powder
A powdered probiotic with multiple strains of beneficial bacteria. May be mixed with InflammaCORE and L-Glutamine Powder.

Bio-D-Mulsion Forte
A liquid emulsion of Vitamin D, 1 drop equals 2000 IU. Since Vitamin D3 is usually decreased in patients with gastrointestional disease. Recommended dose is 3 drops per day (at night) which is equivalent to 6,000 IU.)

These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, or cure any disease or illness.

Regular Price if Sold Separately $225.00

Special Celiac Patient Package Price $185.00

I hope this help make life a little bit easier
As Always, be well.
jennifer

Our incredible pancake mix and flour mix are now available through Longevity Nutritionals. To place an order, simply call 212-688-5536. Each bag of mix is $10.50 and standard UPS shipping and handling fees apply. Limit 6 bags (any assortment) per order. In a few weeks, you will be able to order directly from visiting www.longevitynutritionals.com.

Hey All,

Yes I’ve been on radio silence lately with the completion and opening of the bakery. But more about that later. First I want to share a little story about something that happened the other day that I, for one, have had it with.

It was a few days ago (about two days before the opening of my sweet little bakery) while my BFF, Rick, was helping me with last minute details (of which there were many)!  We were both hungry and needed something fast to eat. Which as all you Celiacs and gluten challenged people know is next to impossible. Rick told me he would venture out into the east village where we were and find us something. I said if you are not 100percent positive that it’s safe don’t get me anything. One hint of Gluten and I’m down for the count. My friend Rick has a gluten allergy so he sometimes takes chances that I would not. He left and about 25 minutes later returned with some items and an annoyed look on his face. He then went into the story that just took place. It goes like this…

He Walked into a Coffee House called THE BEAN (yes damn right I’m calling you out). He sees muffins labeled ‘Gluten Free’ in a case where regular muffins were sitting as well. Rick knew that would not work for me but decided to ask some questions.

RICK: Are those true gluten free muffins?
THE BEAN CLERK: Yes.
RICK: Are they made in a gluten free area?
THE BEAN CLERK: Yes they come from that gluten free bakery across town.
(Where they serve gluten free products loaded with awful ingredients.)
RICK: I also see you have a bagel that’s labeled gluten free. Is that made in a gluten free facility?
THE BEAN CLERK: Yes. It’s made in that same gluten free bakery across town.
(“WRONG,” Rick thought. That GFree bakery does NOT make gluten free bagels, nothing even remotely close.)
RICK: I happen to know for a fact that bakery does not make gluten free bagels.
THE BEAN CLERK:  No they do but don’t worry just take it for free.

Rick confused, annoyed, worried, yet wanting to hurry up and get back to help me at the store, took it and left.
He arrived back to me with a few bites gone from the obviously NOT gluten free bagel. Lets just say this, my dear friend had to leave me five times to go be terribly sick throughout the day. Only then to feel fluish the next day and mad as hell.

I ask you, Would someone give a cigarette disguised as a piece of broccoli to a lung cancer patient? Or give a candy bar to a diabetic and say it’s sugar free? I don’t think so! Then WHY DO YOU INSIST ON SLOWLY KILLING US!!!!!! I for one have HAD IT. Business owners be ware when you see me come into your establishment. Yes, I will ask you annoying question. Yes, I will make you answer them again if I feel you are not telling me what I need to KNOW and not because I’m picky (LIKE SO MANY IDIOTS THINK THAT US CELIACS ARE) but because I HAVE A DISEASE!!!!!!!!!!!!!!!!!!

I would like to ask The Bean if that $1.50 that Rick paid for the coffee and the wrong information was worth it. To harm people and make their insides twist and turn. I would like to think this isn’t an unkind world were people don’t care and are looking to just cash-in on our disease and misfortune, but it’s getting hard to think this is just ignorance at this point.

WHEW—-Ok I’m breathing again now. Sorry I just can’t except this for us anymore. That’s why my bakery exists for YOU, who refuse to be lied to any longer!!!!!!!!!!!!! Every pure organic ingredient is listed in my bakery and only the best safest healthiest ingredients are allowed. I’m there all the time to bake and help in any way I can. Which brings me to rounding out the whole reason for this blog.

A neighborhood girl came in the bakery yesterday, very pale and a bit frail. She said she was just diagnosed 2 yrs ago and was still so confused. She said she didn’t understand how people could lie about gluten being in a product when people said it wasn’t. I didn’t ask her where she had been in the neighborhood but I wondered if it was that same coffee house. As I said to her that she can feel safe in my bakery, she got silent, her eyes welled up and said, “thank you,” under her emotions that were taking over. You see, that recent lie that was placed on her by giving her a FAKE gluten free muffin at some uncaring establishment put her in the hospital with some intestinal bleeding for 3 days. IS THIS OK? I think not.

She smiled as I gave her an extra safe treat and she said she would be back. I hope so. I truly do.

Much Love,

Jennifer Esposito

Jennifer’s Way Bakery
263 East 10th Street NYC

If you haven’t seen Part 1 of my interview on Taste Makers, watch it here on my website! [Click to View]

For any other videos you may have missed, go to the JWay TV section of my site or follow me on YouTube!

Also, the bakery is on it’s way!  Follow JWayBakeryNYC on Twitter for menu updates & specials, and if I haven’t seen you on my personal Twitter or facebook page, I’d love to catch up with you there as well.  I sincerely love hearing from you.

Much Love & SO MUCH MORE to talk about SOON!!!

Jennifer Esposito