Explaining "Special" Diets and Food Intolerance to Children

In September my new book will finally launch. I say finally, because it was 8 years in the making - beginning as an idea in my friend Alessandra's living room in Rome in 2006. As I drove through the mountains looking at the sheep on the hills I figured that sheep, who do little more than graze all day might make good creatures through which to tell a story about food intolerance and living among the herd. 

I had lots of ideas. Most were fairly lame. When I returned home to Toronto a year later, my dear friend Robin would bring up the story  and we'd talk about where it was going. For a long time, it was going nowhere. I knew that Woolfred, the main character was struggling with his intolerance, and that there were elements of isolation. I knew that Woolfred would have to "overcome" his challenge. Truth is - I had no idea what the message was supposed to be. It's not so bad? Get over it? I played with lots of complicated scenarios where Woolfred could end up being a hero. Nothing really worked. Nothing was credible. There was no happily ever after ending. 

Interestingly, it was through writing this book - more than 40 years into having celiac disease that I came to understand how I really feel about having grown up with a food intolerance.

When I think about my personal childhood experience, I've got some very vivid memories. No one wanted to have me over, or pray, have to feed me. I remember a friend's mother being put in the situation of having to make me dinner one evening when my mother was held up. The rest of the kids were served fish sticks and fries (it was the 70's). For me, she unwrapped an entire brick of cheddar cheese and served it on a plate with a knife and fork, explaining - that at least she knew this wouldn't kill me.

Or, there was the time in 3rd grade where I stole a box of the Girl Guide cookies from the case I was supposed to sell. (That's quite a test for a celiac child - here's a carton filled with boxes of cookies!!) I snuck a box into the washroom, locked myself in a stall and ate both the vanilla and chocolate rows as fast as I could. An hour later, I was outed, when I threw them up in the school lobby and everyone had to walk around the mess on the way out the door. 

My food was always referred to as "special" - don't touch that, it's Claudine's "special" hot dog bun, or cupcake. The term was meant to make me feel better - but it didn't. It made me feel like I was inadequate in some way... and needed "special handling". Today the "special" stuff looks just like regular, and there is often more than one kid in the class with an intolerance. I'm sure that this makes it easier - but the feelings associated with being called out are about human interaction and less about the food itself. We want to be known for what we can do - not for what we can't. 

In the end, the story I wrote is Woolfred Cannot Eat Dandelions. He is no super hero - just a sheep with a food intolerance. What this means for him, will be revealed in short order. 

You can read more on the publisher's website HERE.

New Children's Book about Food Intolerance - Coming Soon: Woolfred Cannot Eat Dandelions

Woolfred Cannot Eat Dandelions; A Tale of Being True to Your Tummy is published by Magination Press - an imprint of the American Psychological Association. The official release date is September 15, 2014. 

While not gluten specific, this is a tale that any kid with ANY kind of dietary limitations might relate to. It's based on my own experience growing up and figuring out how to deal. It doesn't matter that today, there are more options than there were in the 70's, or that food intolerance is more common. This is about approach, feelings and being human (even if told through the eyes of sheep!). 

I'll post more on Woolfred when officially released this fall. You'll find a link to the APA publishing site HERE, Amazon.com HERE and Amazon.ca HERE where it is available for pre-order. 

invited for gluten-free dinner

www.claudinecrangle.com

You've just been invited to dinner. If you are going to the home of someone else for the first time, you know there is a conversation ahead of you. If you are lucky, the host is already well versed in the language of gluten-free... and those two little words will suffice. 

Ideally it is you accepting the invite, giving you the opportunity to clear your throat and drop the bomb. But how about when you're partner comes home to tell you that the boss has invited you both over to dinner? 

The call will need to be made. Once the conversation has been had around ingredients, I will typically ask if I can bring something. I assure them that it needn't be complicated.  

Of course, at this point I find myself wondering if they are already wishing that they hadn't invited me. Then it occurs to me that if it's too much for them, I don't want a second invite anyway. 

Moving along... when I arrive I usually make for the kitchen and have a chat/review of what's cooking (more of a "how can I help" interaction). The goal being to assist both the host and myself and alleviating the stress that comes with wondering if they put worcestershire sauce (malt vinegar) in the dressing or bouillon cubes in the soup. Hanging in the kitchen also gives me the opportunity to show my appreciation for their special consideration of my particular needs.

Good news: future invites are a sign that all went well - and each visit becomes more natural and enjoyable for everyone.

When we invite others over, my first question is usually whether there is something our guest doesn't eat. I'm setting precedent for when they reciprocate :)

Thanks to our amazing friends for the many delicious dinners we enjoy in your homes - one of my greatest joys (if you'll pardon the expression) is breaking bread with others.

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brunch - gluten free style

gluten-free bread served with eggs, bacon and home fries at little fish

The gluten-free stars really have aligned for me - a year ago a bakery called littlefish opened in my neighborhood directly across the street from my home on Dundas Street West. This is essentially an all day brunch establishment - that is NOT gluten free. However, when you order your gluten-free toast they actually offer you a selection of white or brown. My typical classic breakfast is pictured above. Delish.

Last December, a totally gluten-free (and vegan) bakery opened up less than a block from my home. Bunners makes a cupcake so rich that it should only be eaten in two sittings - and the red velvet birthday cake? Divine. 

The Beet (a mere 3 blocks away) has a number of healthy, tasty, local, organic & gluten-free entres clearly marked on the menu. I particularly like the bbq chicken rice wraps.

My neighborhood in Toronto is known as the Junction. Ten years ago there was literally nothing to draw people here - today, it has certainly made me feel very much at home. 

Finally on the topic of local baked goods... a shout out to my dear friend Angela, who showed up at my door with a gift of homemade gluten free carrot muffins last weekend. The universe is keeping the baked goods coming!
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