We hope
everyone will join us later today for another delicious Pathfinder Produce
market at the Village Commons from 1 to 5 p.m. I stopped by our market
this morning, which is staffed by members of Pathfinder Village’s Day Hab and Pre-Voc
programs. Folks were already very busy, moving in tables, getting them
scrubbed, and waiting for the delivery of a truckload of fresh fruits and
veggies. It really made my day to see how much these friends of mine enjoy what
they do and the sense of accomplishment they gain from serving our community.
***
Last
weekend, we were having a lazy morning and tuned into one of our hands-down
favorites, The French Chef with Julia Child. This episode, in
glorious black-and-white, was from one of the earlier years of the program, and
Julia was at the top of her cooking game.
She
was showing everyone how to make croissants, those super buttery staples of
French breakfasts (my mouth is watering now). She did a marvelous job in
explaining what flour to use (all-purpose works, but it takes a bit of
additional effort). She used a mixture of 1/3 all-purpose and 2/3
unbleached pastry flour, which helps develop the wonderful light qualities of
croissants.
So
there she was, in all her 1965 glory, describing how to prepare the butter
(always butter, baby!) to roll into the dough, which must be chilled to keep it
rolling well. The secret to superb rolls is to keep rolling and turning
it over several raises, provided you have good yeast and the right climate for
those little beggars to generate CO2. Her rolling technique
was great … she used an industrial-sized hardwood dowel, and with gusto tossed
out a run-of-the-mill roller, based on its general uselessness.
As
she was kneading, turning, chilling and flying through the steps, she explained
the importance of gluten to breads, and how working the dough makes this sticky
protein compound develop. The more dough is worked, the less crumbly the
resulting bread will be.
Of
course, it would be interesting to hear her take on today’s many gluten-free
items, a recent development in support of those who have Celiac Disease.
According to the Celiac Foundation, the condition is a “is a serious genetic
autoimmune disorder where the ingestion of gluten leads to damage in the small
intestine. When people with celiac disease eat gluten (a protein found
in wheat, rye and barley), their body mounts an immune response that attacks
the small intestine.” CD can be especially harmful to children, as it
stunts their growth.
I would dare say that back in the 1960s, gluten intolerance
was virtually unknown, but today, it is common and about 1-of-133 people have
it. Its symptoms include weight loss, diarrhea, and intestinal
discomfort; it can lead to significant health issues caused by malabsorption of
nutrients … things like chronic tiredness, anemia, and
osteoporosis. It also can increase the risk of lymphoma, cancer of the
lymphatic system, a key part of the body’s immune system.
Thankfully, Celiac Disease is detectable by blood- and other
tests, and there are now many dietary options to combat the inflammatory
symptoms, improve health, and lead a normal life. If you think you have
CD, learn more at celiac.org, talk to your
doctor, and lessen your intake of wheat, barley or rye grain products.
Until next time, be well!
Lori
