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Dear List Mates,

I have been lurking for several years. You all are a wonderful, generous,
interesting bunch and have added to our quality of life. I've replied
personally to many people, but have not felt I had anything major to
contribute -- until now.

On the news last night was a story about a grandma who makes prize-winning
vinegar. Her secret? She uses the water that she used to cook pasta. Wheat
pasta, needless to say. That's a shocker. And it raises questions about many
foods prepared by 'artisan' chefs. They didn't mention an ingredient list on
her vinegar. Nor did I catch any info about where or if she sells. I raise it
to you just because we should know that this another way gluten can sneak in.

I never would have guessed. We are a family that mostly sticks to cider/rice
vinegar, but we haven't avoided other vinegars very stringently. I know this
is a somewhat controversial issue, so please take this with a grain of salt.

Yours in happy gf living,

Judith in CA