Uncle George and Aunt Joan sent an article from the January/February 2014 issue of Newport Life Magazine titled “Life Without Wheat: Going gluten-free may be easier than expected.” Yes, it’s easier. No, we’re not there yet. Erica Jackson Curran’s piece suggests reasons to be optimistic: a lot has changed in the past 15 years. But we’re still waiting for restaurants to commonly offer gluten-free or conventional bread, or both. In the meantime those of you close enough to Middletown, Rhode Island, have EvaRuth’s!
“Actually oddly enough, I think my work, the activism, will be forgotten, and I hope it will. Because I hope those problems will have gone away.” ~ Bono
Maintaining the current trend for more and better gluten free food offerings doesn’t require Bono’s controversial social activism. One has only to consistently ask or boycott. Restaurants, bakeries, markets, and cafes are noticing the trend towards support for organic, locally sourced, and wheat and gluten free offerings. Remember, if (Gus) can’t happily and safely eat there, the entire group of family and/or friends is looking for an alternative.
No, but we’re getting close!