- Gluten Free
- No Peanuts, No Tree Nuts
- Dedicated Bakery
- Ingredients Tested
- Og Trans Fat
- Omg Cholesterol
- All Natural
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May is a big month in my world. I have something to celebrate almost every day: Mother’s Day, my birthday, Food Allergy Awareness Week, Celiac Awareness Month; not to mention May Day and Memorial Day.
Each of these topics provokes deep thoughts, especially my birthday lately. My son is starting to make fun of my age! I think that’s more about his age (9) than mine. At least that’s what I think.
Besides not thinking about my age, you know I always think about food allergies, celiac disease and everything gluten free. That’s my year-round, full-time job, and I love it! In May I get a little more reflective, and recently shared some thoughts on video about Food Allergy Awareness and Celiac Awareness. My deep thoughts these days.
I’m not talking about ants or spiders; I’m talking about friendly bacteria. That’s the hot topic these days for researchers trying to understand why food allergies and celiac disease diagnoses are increasing in our population.
Moises Velasquez-Manoff has written a book on this topic, “An Epidemic of Absence: A New Way of Understanding Allergies and Autoimmune Disease”. And, this past Sunday the New York Times
Kenneth Chang’s article “Gluten free, whether you need it not” in the New York Times on February 4 raises a couple of excellent points:
“I wanted to reach out to your company because I just tried your chocolate cookies, and they are delicious! My mom saw your cookies on a New York program and told me about them because they are vegan and gluten-free. They were on sale at my local health food store, and I finally purchased them. They are delicious. and I appreciate that they have healthy ingredients. Thank you for the wonderful products, and I can't wait to try other flavors and see what you will come out with in the future!”
Michelle - Customer