gluten.

Choose the best seeds and strive for high yields.

[via Maopost]

Without coffee and bread I would be nothing. Seriously, I am fueled by amber waves of two-day-old grain and ebony flows of liquid c/o my place of employment.

However, working in food service in the throws of Ann Arbor has made me resent gluten allergies. I know, it is not one's fault when they are allergic, but I am convinced that at least 80% of the people who say they cannot have wheat or gluten are, simply put, liars. Three years ago when I started no one requested gluten free. Now we carry a product that confirms that Ann Arbor was the birthplace of the gluten allergy and a hotbed of celiacs .

The NYTimes coverage of the Fancy Food Show (which many of my colleagues had the forturne to attend) also confirmed that gluten allergies may be a larger plot:

“Judging from this show you’d think the whole world had celiac disease,” said Jennifer Lea Cohan, a publicist who works with the National Association for the Specialty Food Trade, which runs the show.

Some examples: Famous Organics falafel chips; Mediterranean snacks gluten-free baked lentil chips; Zocolo’s line of “heritage” flours from quinoa, mesquite and amaranth; and raw vegan ice cream made with cashew milk (Raw Ice Cream Company’s mint chip was tolerable).

Nonetheless, gluten, I still love ya. Those vogue high protein ancient grains will never supplant you in my heart/stomach.