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celiceli-yak online is bigger and more colourful we the celi-yak newsletter team want to make your newsletter more enjoyable more informative and more interesting for a variety of ages we have made the following changes · more pages including two kid talk pages plus additional pages for crafts · larger text for easier online reading · a new website at http www.celi-yaknewsletter.yolasite.com to shelve all issues of celi-yak members may refer to all past issues from 2009 to the current issue · the newsletter may be read online selective pages may be printed or download it to your computer to read and/or print pages the website also has · a sign up page for members to subscribe to celi-yak newsletter online · a news blog with a comments area members may leave comments or suggestions on the news page disclaimer the contents of this publication are provided in good faith for information purposes only and using the most current information available subject to amendment should not be used as a substitute for the advice of a qualified health professional the professional advisory board of the canadian celiac association the cca has not reviewed this publication use of the information in this publication is at your own risk the cca does not endorse any product referenced in this publication to the fullest extent permitted by law the cca it s local chapters and all persons involved in compiling the publication disclaim any responsibility for and make no representations or warrantees regarding the information provided in this publication in no event will the cca its chapters or those persons involved in compiling this publication be held liable for any damages of any kind resulting from the use of the information in this publication celi-yak is published quarterly by the manitoba chapter canadian celiac association manitoba chapter 123 st anne s road winnipeg manitoba r2m 2z1 phone 204 772-6979 email office@celiac.mb.ca website www.celiac.mb.ca 4[close]
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n ewsletter president s message news notes kid talk hello from cca president benwell art for awareness upcoming events restaurant remarks thanksgiving monday october 10 7 9 10/11 12/13 15 16 17 18/19 21 24/25 26 2011 walk-a-thon report general regional director s report ottawa conference recipies contacts connections 17 the bar-b-que crew 5[close]
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president s messa ge happy 30th anniversary to the manitoba chapter it s hard to believe that it s been 30 years since my namesake and pred other concerned parents ecessor susan finlay with celiac children and with the assistance of ozechowsky and nurse dr moroz dietitian pa leslie galloway starte t d a celiac support group initiative was part of the we are proud that the groundwork that spawne ir d the national canadian they have been moving celiac association while into their well-deserved retirements the manitob an active support group a chapter continues to 331 members strong be to celebrate the occasio n there will be gluten-fr ee anniversary cake for anne ukrainian catholic everyone at the meetin church on saturday oc g at st tober 1 we re pleased and jocelyn silvester wi that our own drs dona ll be presenting some ne ld duerksen w information about celiac research at the october disease as well as upda 1 meeting our medical tes on local experts will be talking ab ing in celiac disease i out some of the studies hope every celiac you kn they are doow will complete their qu participate will be availab estionnaire study oppo le via a paper questionn rtunity to aire at the meeting itself the questionnaire will tak or online at home they e approximately 30 minu anticipate tes to complete rememb helps us all er that research into celia c disease little did we know back in june that the rain tha t didn t fall on the chapter to stay away all summer s annual walkathon wa gavin and elaine re s going id did a great job of or weather congratulations ganizing the event inc to jeanelle kovacs the luding good most prolific walkathon fun the chapter will be cove draiser for 2011 ring the cost of jeanelle education conference in s registration for the no vember 4-5 gluten intole fargo this really worth while conference happen rance advantage of the early s only once every two ye bird registration by octob ars take er 1 to get the best deal currency exchange rate remember that the us is better than it has been /canadian for any of their three pre cerned about driving on vious conferences are snowy and icy roads you condepending on the numb may arrange group trans er of people interested portation via limousine or the chapter bus can t make it to fargo here at red river colle extraordinaire is planning ge don pattie pastry ch ef and culinary arts instru to offer a repeat opportu ctor nity to learn how to ma the college s culinary ar ke fabulous gluten-free ts program relocation to desserts its exchange district camp he anticipates the class us has been delayed by es will run at the notre a year so dame campus in novemb then register quickly as er watch for further de several of last year s atten tails and dees are already planning mark your calendars for to take it again another great gluten fre e dinner in prairie lights notre dame campus th restaurant at red river e dinner will be held on college s tuesday november 29 both the dinner and the look for more inform pastry classes at www.ce ation about liac.mb.ca thanks to heather and iva yeo who have been taking our `celiac road sh away as swan river an d kenora over the summ ow to rural communities er there have been req as far age la prairie steinbach uests for more get-toge stonewall morden/wink thers in portler and dauphin as yo ting together to share coo u know there is merit in king tips school lunch ide celiacs getas gf grocery finds etc access to a wide selectio for people who don t n of gluten-free products have easy that sharing is even mo the word is getting aroun re important the good d i recently attended a news is that huge ukrainian wedding many requests for gluten in dauphin the caterer free diets that she was had had so able to tell me what i co without even looking uld and couldn t eat from her menu our appreciation goes to bruce mcbeth who has raiser remember that organized the chapter s dr kahane s sculptures 2011 art for awareness are not available for sale fundone of his original sculp at any gallery in order tures valued at 3000 to acquire each you need to partic awareness all chapter ipate in a charitable even members will be receivin t like art for g their newsletters by sn the inclusion of the art for ail mail this time to facilita awareness information te the draw will be held at meeting don t miss out the chapter s december have you noticed how the major grocery chains are every week safeway now advertising gluten fre marketplace bulk barn e foods almost sobeys superstore an d even giant tiger all continued on page 20 7[close]
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some good news this summer general foods began distributing its gluten free chex cereals and betty crocker mixes across canada previously they were marketed only in the usa grocery cards all of the grocery cards the chapter had on hand have now been sold thanks to bruce mcbeth who took on dealing with the grocery cards thanks also go to all of you who bought the cards the chapter received 5-8 return on the grocery cards sold over the past 18 months look for another opportunity to participate in a grocery card purchase in the fall rural liaison heather yeo has been the driving force behind the celiac events in rural areas events have been held in or are planned for portage la prairie gimli steinbach kenora thompson morden/winkler dauphin and swan river manitoba chapter office the manitoba chapter s lease at 123 st anne s road will be expiring july 31 2011 stay tuned for further updates re the office 2011 conference news the venue was the sparkling new ottawa convention centre with a great view of parliament hill the event coincided with ottawa s famous tulip festival and several days of grey skies and rain however that just kept the 500 attendees focused on the sessions inside plan now to attend the next conference in kelowna may 25-27 2012 gf lifestyle for children committee kids are getting ready to go back to school in my case maxime is starting kindergarten it s been a whirlwind getting information and things ready for his first day of school it started out with the parents teacher meeting in june where i wrote down all the sku codes and names of all the products the teacher used in her classroom the gal in the school office who does the ordering for the school gave me her different suppliers contact numbers so i could inquire as to whether or not the products contains gluten in kindergarten the teacher has 20 students and uses wipes after some crafts and playtime my findings are as follows children s choice paints by reeves poole group gf glue and paint are cornstarch base gf and peanut free elmer s products are gf except for their finger paints elmer s glue is safe crayola products are gf except for their play dough their paints crayons etc are safe to use das clay lyra colored pencils prang colored pencils prang art markers watercolors pink carnation erasers are all gluten free a tip to all you parents out there i carry a pad of paper and pen to write down sku codes 1-800 numbers or emails in order to contact companies for products that my son shows interest in that all the other kids in school have at times i will call the 1-800 direct from the store i called betty crocker and found out that the disney cars fruit snacks scooby doo fruit snacks fruit gushers and fruit roll ups are all gluten free sunrype fruit to go groovy strips and fruit source mini bites are gluten free and it s noted on the package snack pack pudding products made by conagra foods are gluten free except for one product the rule of thumb with all conagra products is that they will state in the ingredients section if it contains gluten wheat oats rye barley malt vinegar etc and if it could have come in contact with any allergen they will say may contain or have come in contact with they pride themselves in not cross contaminating gluten free products from costco pinty s red hot spicy buffalo wings pinty s lemon pepper wings pinty s salt pepper wings bulk barn sandylion lucky elephant pink candy popcorn-70g gf hope this helps your kids and please always remember to read labels as ingredients may change from time to time or if in doubt contact the company they welcome our calls for more information about the gf lifestyle for children committee please contact jeannelle at 228-0878 and leave a brief message and a phone number where i can contact you all the best jeannelle j view all issues of celi-yak celifrom 2009 to the present at www.celi-yak -newsletter.yolasite.com www.celi-yak 9[close]
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chex muddy buddies buddy up to a crunchy chex snack with all-time favourite chocolate and peanut butter flavours kid talk prep time 15 mins total time 15 mins makes 18 servings 1/2 cup each ingredients 9 cups 2.25 l rice chex cereal 1 cup 250 ml semi-sweet chocolate chips 1/2 cup 125 ml peanut butter 1/2 cup 50 ml butter or margarine 1 tsp 5 ml vanilla 1 1/2 cups 375 ml icing sugar method · into large bowl measure cereal set aside · in 1-quart 1 l microwavable bowl microwave chocolate chips peanut butter and butter uncovered on high 1 minute stir microwave about 30 seconds longer or until mixture can be stirred smooth stir in vanilla pour mixture over cereal stirring until evenly coated pour into 8-quart 8 l resealable food-storage plastic bag · add icing sugar seal bag shake until well coated spread on waxed paper to cool store in airtight container in refrigerator always read labels to make sure each recipe ingredient is gluten free products and ingredient sources can change riddle apples in a basket 10 4 kids get an apple one apple for each one of them and the fifth kid gets an apple with the basket still containing the apple caramel apples or taffy apples are created by dipping or rolling apples-on-a-stick in hot caramel sometimes then rolling them in nuts or other small savories or confections and allowing them to cool caramel apples are usually consumed as treats at autumn festivals such as halloween or bonfire night in the wake of the annual apple harvest a did you know q a basket contains 5 apples do you know how to divide them among 5 kids so that each one has an apple and one apple stays in the basket?[close]
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halloween fun pumpkin carving pattern on page 29 step by step instructions prepare your pumpkin by 1 cut a hole in the top for the lid make sure you angle the saw inwards so your lid sits on top of the pumpkin and doesn t just fall through 2 scoop out the seeds and strings with a spoon 3 scrape some of the flesh from the inside so your pumpkin is about an inch thick all the way around or at least wherever you ll be carving you can poke a straight pin through it to estimate the thickness · print out the pattern · trim off excess paper · tape or use pins to affix the pattern to the pumpkin · if your pumpkin is quite lumpy dip the paper in water or vegetable oil the oil will make printer ink run less but makes the project quite slippery · smooth the pattern onto the pumpkin affix with pins or masking tape and let the paper dry · you can also make small cuts in the paper where it bunches so it lies flat on the pumpkin add pins or tape to hold · poke holes through the pattern with a nail push pin or pumpkin poker make the holes about 1/8th inch apart or even closer for more complicated patterns this step can take quite awhile so be patient just place the pumpkin in your lap and work away at it · remove the paper from the pumpkin optional rub flour or chalk dust all over the part where you poked the holes so you can see them better · push a nail through the pumpkin skin where you want to start carving · turn and push until it s all the way into the pumpkin then remove · repeat anywhere you re going to need to start carving eyes nose etc · you want to do all the pushing before you start carving because it take some pressure once you start carving the pumpkin becomes weaker and applying pressure may cause it to break · using your nail hole as a starting point cut the design with your serrated knife or saw · start somewhere in the center of the design to keep from putting too much pressure on areas already carved · use a sawing motion to cut out your design using very light pressure take your time and allow the sawing to do the work rather than applying pressure and forcing it · when making curves just slightly turn the saw when making sharp corners remove the saw and re-insert it at an angle · to remove pieces push them out from the inside for larger pieces you may want to cut them into smaller bits and removetheminsections once your pumpkin is all set use a pumpkin light safer than a candle or a candle in a candleholder designed for pumpkins to light it up · light the candle and place it on a piece of tinfoil inside the pumpkin put the lid on let it sit a minute · remove the lid and there should be a smoke mark on it · cut a vent in the lid where the smoke mark shows thanksgiving fun courtesy of www.kidskreate.com acorn squash candles we used acorn squash and small pumpkins to do this with what you need · acorn squash · knife · string for wick · paraffin · needle with a large eye · clay what you do cut the top off an acorn squash or pumpkin or gourd remove the seeds and inside flesh this will be your candle mold thread a wick through the bottom of your squash using a long needle seal the bottom with a bit of clay pour the melted paraffin in our candles shrunk some and we had to add more paraffin as we went when your candle is all hardened peel off your pumpkin shell and you have your own special candle 11[close]
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hello everyone august 31 2011 i hope the summer of 2011 was as kind to you as it was to me my summer experience was a perfect balance of family vacation soccer great progress at work and new fun with the cca as i settled into the president s position it brings me great pleasure to report on progress thus far as we advance into the brian benwell electronic age and in response to many requests from the membership we have decided to try once again to bring you the celiac news in an electronic format many chapters across the cca are already going this route and the national organization must keep up with the times we understand that most organizations around the world are already doing this for obvious reasons allow me to elaborate on how this will be rolled out our database already holds e-mail addresses for everyone that shared one upon registration or renewal all of these members will receive an email with instructions for logging in to access the magazine for those that we don t have an e-mail address and for those whose address bounces we will send a paper copy for those who simply prefer a paper copy we will maintain a paper please list we need your help in managing this transition if you know of anyone who is unhappy with the change bring it to our attention so that we can put them back to paper the last thing we want to do is upset any of our membership but it is time to take this step forward personally i really like the program we selected for the magazine it maintains the look and feel of a magazine with turning pages and everything for the celiac teens and mobile lovers it should work even on a handheld device though we are working on the settings for that on a similar topic for those chapters that do not already distribute electronically i would love to hear if you would be interested in our assistance to electronically publish your local newsletters with our help and the same tool for now we can t promise anything but i would like to first gauge the interest send me a message if you are interested still on the matter of newsletters chapters should have received a series of articles from sue newell for inserting in your newsletters for filler as a reminder these are just offered in case you think they are helpful some chapters will use them some won t it s com pletely optional if enough chapters find them useful we ll try to offer new articles in future unfortunately i now must bring up a less exciting topic the financial health of the cca as you are likely aware the national organization has run an annual deficit for each of the past three years including 2011 in the previous two years that deficit was covered by a surplus that was built up in prior years sometime next month that surplus will run out we will then be forced to use money from the j.a campbell fund to maintain operations essentially borrowing from our own savings we started the year with a 2011 budget with a $100,000 deficit i regret that we are on track to nearly double that intended deficit why you ask the short answer is that donations are down significantly the postal strike probably didn t help but it doesn t explain it all in terms of finding new revenue streams the gf certification program is a step in the right direction and we are excited at its vast potential we are investing now for future returns however this program is not expected to start to break even and generate returns for a few years yet in considering the entire organization as a whole thankfully the situation is not so dire our treasurer has compiled a financial view of the organization that looks at the bigger picture including the chapters i believe we must consider the organization ultimately as one entity and not thirty individual ones the cca executive directors share this view with me generally speaking chapters are in surplus in some cases significantly the cca is registered as a charity and we must remind ourselves of the obligation to put collected funds to their intended use offering advice and support to all celiacs and others who are medically required to follow the gluten-free diet i am encouraging everyone to reflect over the coming months both on the national board and among local leadership on what form that obligation should take it s clearly apparent that the national office needs to find a way to increase revenue or we will need to seriously revise the scope of what we can realistically do in a given year that is the harsh but true reality i haven t met anyone who believes that the cca should be doing less less awareness less advocacy less education and so forth we need more discussion but it needs to be brief and followed by concrete and effective action to improve the cca and help us fulfill our mission brian benwell president canadian celiac association 12[close]
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art for awareness 2011 raffle again this year our chapter is holding a raffle to raise funds to help pay for celiac awareness materials posters pamphlets advertising etc there are 400 tickets available at $5.00 each for the grand prize of a stone sculpture entitled compleat by dr leonard kahane professionally appraised at $3,125.00 our executive has approved a novel approach for this year s ticket distribution we are inviting each member of the chapter to become involved in selling or buying just one ticket an information package containing a poster ticket and return envelope will be included with the mailing of our fall issue of celi-yak mid to late september for those members who receive celi-yak via email a separate mailing of the awareness information package will be sent by regular post please help us with this important fundraiser as raising awareness is a vital part of our chapter s mission return your ticket sold bought or unsold as soon as possible as we have a short time frame in which to complete the raffle thank you very much for your support bruce mcbeth art for awareness 2011 raffle chairman 13[close]
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october sun mon tue wed thur fri 1 2 9 16 23 30 3 10 17 24 31 4 11 18 25 5 12 19 26 6 13 20 27 7 14 21 28 sat glut en style free life8 s 9:15 meeting 11:00 a 15 genera l mee m t i ng 11 st a :00 am 22 nne s 4 55 c doug hurch las a v 29 n kild onan e spea ker t ba november sun mon 1 tue 2 wed 3 thur 4 fri 5 sat 6 13 7 14 8 15 9 16 10 17 11 18 20 21 22 23 24 25 re d r iv e ten in r celiacs gl 12 utoleran 5th ed ce group uca 19 confe tion nov 4 rence 5 2 011 26in fargo 27 28 29 dinner at gluten free ollege s red river c rts program culinary a november on tuesday on page 9 29 details 30 15[close]
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