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Dear Friends:

     Just before the holidays I popped in to my local Whole Foods Market at
10th and South Streets in Center City Philadelphia and the manager nearly broke
a leg rushing over to me.   "Jax, look!" he shouted, "gluten-free!"   And
there, on its own kiosk, right next to the bakery counter, were brand new g/f
goodies from The Whole Foods Gluten-Free Bakehouse.
      There are fully stocked shelves of fresh (let me say that again...all
squeezably fresh) sandwich bread, cornbread, cakes, pies, muffins, cream
biscuits, scones, brownies, blondies, cookies, banana bread and more.   Needless to
say, I loaded up.    I served a piece of warm cornbread that night with a bowl
of soup and failed to mention to my husband that the cornbread was
gluten-free.   Rave reviews.
Ditto for the cheddar scones and the walnut brownies.   The idea of walking
into a store and buying a fresh loaf of bread or cake that's never been frozen
and never needs it is breathtaking.
     The mastermind behind this first is Lee Tobin, a celiac himself and
Whole Foods Chef whose been perfecting these goodies for quite some time now.   I
have nothing but purely selfish reasons for wanting this operation to succeed.
  All of you who live in the Philadelphia area, please join me in patronizing
this wonderful new concept.   It would terrible if something so fabulous gave
us a taste of what life could be, then closed up.

     Happy New Year

     Jax Lowell, Author
     Against The Grain, The Gluten-Free Bible (February, 2005)
     No More Cupcakes & Tummy Aches.

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *