2014 in review

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 1,200 times in 2014. If it were a cable car, it would take about 20 trips to carry that many people.

Click here to see the complete report.



Just a head’s up for those who may stop by this site for information on the club.

As a group we are currently in flux, trying to figure out exactly how things are going to work as we look ahead for group ordering in the future.

In January, 2014, one of our main suppliers, UNFI changed our warehouse so we now receive deliveries from Texas. This has affected our ordering and delivery systems. We’ve also had some changes in club membership affecting how the work of the club gets done.

As a result of the changes it appears we will not be placing an order with UNFI or Alberts for the current ordering cycle.

Azure is still an option for those who are interested.

You’re welcome to contact us here if you have questions or comments about current options for ordering through the club.

Gluten Free!

The How Can It Be Gluten Free CookbookAlthough I don’t seem to have problems with gluten, I heard an interesting interview about it on the radio today. It was on the NPR program, “Fresh Air” and a link follows so that you can listen if you are interested. (probably 30 minutes long)


The title talks about cake, but the interview covers bread, pasta, cookies, etc. The interviewees are associated with America’s Test Kitchen and they have just published a new book called “The How Can It Be Gluten Free Cookbook”. And as usual, they’ve tested everything thoroughly and the results, taste- and texture-wise, were, according to them, interchangeable with gluten-containing foods. Their cookbooks are excellent – you learn a lot and the recipes are so well tested that they’re pretty much foolproof.

Also, they tested lots of gluten-free products on the market now, and they suggested one make of bread and one make of pasta as being really good. The bread is by UDI’s and the pasta is made by Jovial. The gluten-free flour mix they like is the King Arthur brand.

In doing a google search on “gluten-free pasta”, I ran across a “Best Gluten-Free Pasta” report on Fox News website. Here is the link to that:


The irony of this is that my husband, Greg and I, sell gluten-full organically grown semolina flour to pasta makers. So far, business is still good but the awareness of gluten intolerance has caused a lot of changes – and definitely for the better for those who have been suffering!