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                          Miscellaneous Notes:
                          --------------------

Our Founding President Passes Away
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Kathryn Davis, our founding president, passed away July 19th after a
lengthy battle with Lou Gehrig's disease.  She was the reason we are
what we are.  She, Marcia, and Dr. Alexander formed our group.  She
was so proud of how it has grown.  I hope most of you got to see the
write up in the Detroit News/Free Press, Saturday, July 22nd.  [It can
be found on the internet at
<http://www.freep.com/news/obituaries/davis22_20000722.htm>--ed.]  She
always wanted a write up about the group in the paper, and is still
running the group, even now.  She got her wish.  What a woman she
was!!!  Marcia and I never heard her complain through all this.  We
would give her all the latest news about the group, and she loved it.

How do you say goodbye to a dear friend??  You don't.  You just keep
on doing the work she wanted done.  This group was her "baby" and it's
up to all of us to keep it alive.  She might be a little upset about
the article because it says she was responsible for the group.  Her
favorite expression was, "it takes a group to be a group."

Her husband Dan and her daughter Diane were her main caregivers and
what care they gave.  Her every need was met.  She passed away at home
with Dan and Diane there with her.  Dan and Diane request that
expressions of sympathy be made in the form of contributions to our
group to be used for research.  May we always make her proud.  If you
wish to make a contribution in Kathy's name, you may send it to
TCCSSG, 34638 Beechwood, Farmington Hills, MI 48335--Mary Guerriero

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Helpful Tips from the Readers
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edited by Terry Kotlensky

That was a nice little break, but I'm glad to be back!  I have some
helpful tips from some readers from Virginia!  Charley and Jo De Meo
have called Knorr (Nancy, 800-338-8831) on Knorr Mushroom Risotto,
Italian rice 5.7 oz.  It is wheat- and gluten-free, so are their
bouillon cubes.  Knorr is aware of celiac disease (CD) and advises you
to read each label on all their products.  They do not have or publish
a wheat- and gluten-free list.  Charley and Jo also tried penne and
spirals pasta from SHS North America under their imported brand,
LOPROFIN--outstanding!  You can call them toll free at 800-365-7354 or
888-567-7646.

Charley and Jo are wondering if anyone has the full address or phone
number for Gabrielle Pasta Products.  You can contact me at
<[log in to unmask]> or 810-632-3083, and I will pass the information
on to them.

Well it sure was nice to get some tips from our readers.  Thanks
Charley and Jo!  But, I need some more people to send in their tips to
make this what it's supposed to be:  Helpful Tips from the Readers!

Tips from Terry:  I just got back from Mackinac Island and had a great
time!  I stayed for 3 days and 2 nights.  I stayed at the Inn on
Mackinac Island.  They were not able to provide any meals for me, so I
had to bring all my own food.  This was the first time I had ever
attempted to do this.  I froze complete dinners in glass containers
from Pyrex that are freezer-, microwave-, and oven-safe.  The day I
left to go on my trip, I removed 2 dinners from the freezer and put
them in a cooler along with all my other gluten-free (GF) foods
(muffins, yogurt, fruit, etc.).  When I got to the island, I put all
my food in the inn's refrigerator.  It worked out very well.  I even
brought microwave popcorn to have as a snack whenever I wanted.  I had
access to the refrigerator at all times.

I found a restaurant called the Tea Room at the Fort on Mackinac
Island and was able to eat lunch there.  Excellent!  They worked with
me and were able to prepare a wonderful spinach salad with all kinds
of good things in it.  I made it back home safely without getting
sick, and having plenty of food.  I have finally ventured out of my
safe little GF box (my home), and found it doesn't have to be so scary
after all!

P.S.  I stopped at Wendy's for meals on the way to Mackinaw and on the
way home.  The GF meals (as printed in an earlier newsletter) are as
follows:  Chili, taco salad, baked potato with sour cream and chives,
and the Frosty's!

Well, until next month!--Terry Kotlensky