Another Press Release from Harvester!

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Harvester Brewing Partnering with Bring on the Beer for Online Sales

At Harvester Brewing there are certain things we do very well. Most importantly, we work very hard to make excellent gluten-free beer. With the addition of our gastropub, we are now also working hard at making excellent gluten-free food. These tasks require a great deal of research, experimentation, and planning. We couldn’t be happier to be doing them, and we think we’re doing a pretty good job.

 

That being said, there are some things we don’t do quite so well, like running an online store. We spend most of our time producing and shipping out as much beer as possible, and with that kind of schedule, it’s hard to keep a regular inventory for our online store. Fortunately for all of you, that’s where Bring on the Beer comes in. Based in Happy Valley, Oregon, Bring on the Beer is an online store that specializes in the best craft beers of the Pacific Northwest.

 

You will still be able to buy beer from our online store through the rest of the month while we get the word out that we have put 100% of our support behind Bring on the Beer, but after that we’re shutting it down. We’re extremely excited because they will do a much better job than we ever did, and we can shift our focus back to what we’re actually good at: making beer.

Harvester beers are available online at: http://www.bringonthebeer.com/harvester-brewing.html
About Bring on the Beer

Bring on the Beer is a trusted online beer store making the most highly sought after, award-winning, hand crafted beers of the Pacific Northwest available to people across the US. We specialize in delivering the best tasting and hardest to find brews anywhere.

http://www.bringonthebeer.com

http://www.facebook.com/BringOnTheBeer

Tasty Freedom Indiegogo Campaign!

Jaquy Headshot Expos 2013My lovely friend Jaquy has an indiegogo campaign for a travel book and video series on navigating travel with food allergies. I’m so excited to see what she puts together. This is so needed for so many people who are afraid to travel for fear of getting sick. But there’s a whole world out there to embrace…check it out and if it speaks to you, support her mission!

Here is the overview, followed by a little interview about her and the project.

The Tasty Freedom campaign is to raise necessary funds needed to create a tool for anyone with food allergies to travel safely. AND for them to never feel excluded or like a burden again. ​This travel companion book and video series has all the tools for how to embrace the local culture, travel the path less taken and have a true foodie adventure the whole time! With this book getting sick can now be a thing of the past. Get your next trip started today with Tasty Freedom and the unlimited safe & fun traveling in your near future!

1. What sparked your mission to start your indiegogo campaign? 
Ever since I was flown home from China over 10 years ago from getting incredibly sick from gluten poisoning, losing over 20 pounds and starting to look like a Halloween skeleton due to malnutrition, I’ve been too afraid to travel abroad. Since then, as I meet more and more people that are diagnosed with food allergies and realize that I am not the only one and that someone needs to stand up and make a change, I have been inspired to help others live their lives fully while adventuring to beautiful destinations across the globe where no one speaks the language or even knows what a food allergy is. Because, ya know, you gotta turn those lemons into lemonade or something tasty!
2. What have been some of the major struggles and issues you have experienced while traveling with food allergies?
Oh wow, there have been many… ​Often I hear from a server “of course it’s gluten free” but then when I start asking more questions about the sauce or the way it is prepared I begin to realize it is anything but.
I’ve traveled the country and have pretty much heard all variances of people telling me, “oh, sure we do gluten free,” but with a little poking around I soon realize that they don’t know how to handle cross contamination. My boyfriend calls me the “bullshit” meter. Sorry excuse my french it’s his words. If I get the feeling that the restaurant isn’t taking my food allergies seriously I always walk out, no matter how hungry I am, getting sick is never worth it. All of that aside, traveling in the states has gotten much better but traveling to a foreign country where you don’t speak the language brings on a whole new set of challenges.
A couple years ago my mom came to visit and we went on a lovely road trip to Montreal, Canada, a beautiful country, but there was an irritation that the local restaurateurs seemed to have with me having Celiac disease plus egg, dairy and other food intolerances. So much so that in one restaurant the chef became so angry at hearing my list of “food have nots” that he screamed at me and said “what’s wrong with you!? You don’t like food’!?” Then he proceeded to throw my mother and I out onto the street where it was pouring rain… I couldn’t help but laugh at this scenario which I’ve encountered before. But as my mother went into tears, saying “this is just terrible,” I was hurt by how much it affected her. This all still happening even when I had called the restaurant earlier in the day, explaining my allergies to see if it was possible to eat there. That’s why I always *double check* for safety.
But that happens and you have to know how to handle yourself and how to educate others so that you’re not crushed by others lack of understanding. The important thing is to realize that you have to take matters into your own hands and not trust others who are not taking your health seriously. To them it may be a fad or unimportant, but this is your life and you decide what you do and do not put into your body.
3. What do you think it is about your book that is different from the information out there? 
There are a lot of travel guides out there that tell you what restaurants to eat at and why, some of them even include notes about food allergies and food preferences, but they don’t go as far as someone with food allergies has to to be safe.
This is not just about where to eat, stay and about things to do on a trip, it’s the next level of travel and living. The Food Allergy World Travel Companion is about seeing the culture, getting to know the country and local people around you, completely immersing yourself in the culture around you, and how to eat incredible food all while taking your safety into your own hands.
Like many who have food allergies, traveling takes more preparation, creativity and patience than it does without.  We spent three weeks in Vietnam, I didn’t get sick once, and we had the absolute best time cooking with locals, shopping at the markets and trying new exotic foods. But you can’t just pick up and go and expect to eat anything anywhere or that people will understand what your food allergy translation cards mean or the severity of your intolerance’s. This book teaches you how to have fun, communicate, eat local foods, quickly prep little meals on the go and how not to be the typical tourist that gets stranded, hungry, and upset that you can’t communicate or that your travel partner is stuffing their face with gluten…
After reading this book these issues will become a thing of the past. When you hear stories about friends traveling with food allergies that only complain about their travels and how hard it was for them and the people traveling with them you’ll start to understand just how important a book like this is and how there is nothing as of yet like it.

4. Why do you want to see this book come to life? 
I want to see the worlds first Food Allergy World Travel Companion come to reality because I want to see my friends and others in the community feel confident that they too can travel the world with the ones that they love. Thing is, having severe food allergies often makes people feel like a huge burden and left out from the experiences that others are having and while I just thought that was going to be how it was for me I have come to realize that I deserve to have those experiences too.
There is no reason not to travel the world and go with the people you love and share experiences and memories that you will cherish forever. That’s what this book will do. There’s a lot of whining out there like “I hate it when my boyfriend or girlfriend drinks beer or eats a fresh baguette in front of me on vacation” and I totally get that but food is meant to evoke love and togetherness and we’ve found the safe and fun way to do it so everyone can eat together!
Try this on, Imagine you are sitting on a beautiful beach in Vietnam with your closest friends and while they are eating that hot baguette or boozy beer  you’re also stuffing your mouth hole with gluten free, allergy free goodness! Yeah because this is life so take it by the beard and wear it!
5. Does having Celiac Disease get easier to handle over time or does it get harder? and why? 
It has gotten tremendously easier but not without it’s hurdles. I have had to educate myself not just in cooking for myself and teaching others as well to embrace it, but also time and time again to teach myself how to be and stay strong when faced with challenges when others try to provoke me for having food allergies by saying that it’s a joke or a fad. These are things that come up quite often in my day to day life and sometimes I would just not say anything and while it stung inside, I realized the bigger sting was not educating that individual on what they were doing. In standing up for myself and others like me I have become stronger everyday and with that have learnt that educating those who think food allergies are a fad or a made up diet of the year has pushed me far more than had I sheltered myself from such ridicule. I admit there are times when I just wish to myself “why can’t people just get it” and that’s when I remind myself that it’s because they have to be taught, educated and reminded. I have that power to make the change.
For some friends that I know who struggle with food allergies they start to feel so isolated and overwhelmed with the lack of support that they would rather just eat gluten and face the consequences that come from that. That is what this book addresses, how to stop the feeling of being a burden and learning to take action and control of that feeling. It works and it makes life easier and exciting! You teach someone to empower themselves and you give them the knowledge to take their life into their own hands.

Gluten-Free Vitality- Dr. Samantha’s 5-week Virtual Class starts June 3rd!

drsamantha gluten-free vitIf you’re tired of feeling worn-out, frazzled and not yourself. You know exactly what you want more of: energy. You want the fuel to pursue your passions, chase your kids, and get ahead at work. You want to wake in the morning feeling well-rested and go to bed at night feeling like the day has been well-spent. You want to feel great

Being gluten-free is often a big step toward feeling better on a daily basis whether it is a necessity or a choice. Your digestion is better, your overall health is better, your mood may even be better. But you want more than that. You want to feel energetic, vital, and ready to face anything and everything that life has to throw your way.

Starting June 2nd I’ll be taking another group through my Gluten-Free Vitality class. It’s a 5 week VIRTUAL (as in all online) program where you get to the root of what’s making you tired.

People who stop merely treating the symptoms and address the root causes of their fatigue report more energy to do what they love, keep up with their families, and stay on top of work.

In this class we get to the root of your fatigue, we leave no rock unturned:

  1. Medical Causes: undiagnosed conditions, unmanaged disorders, conditions associated with celiac or non-celiac gluten sensitivity
  2. Nutritional Causes: too much processed food, vitamin deficiencies, food sensitivities
  3. Lifestyle Causes: lack of sleep, overloaded schedule, draining relationships
  4. Environmental Causes: exposure to chemicals and other harmful things around you

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By the time summer is in full swing, you will feel re-energized about your health and you will have recharged your body’s ability to heal. You’ll have a better understanding of what you need for optimum vitality, so you can get back to pursuing your goals and enjoying life.

What would you do if you felt great this summer?

  • Take that camping trip you’ve been putting off?
  • Jump in the ocean?
  • Play soccer with the kids?
  • Plan (and enjoy!) a romantic getaway?
  • Enjoy cooking healthy meals for family and friends?
  • Go for long walks with friends?

I’ve watched my patients go from feeling sick and tired to planning their favorite activities and fully delighting in them by finally addressing the underlying causes of what’s making them feel less-than-great.

CLICK HERE FOR MORE INFORMATION!

I’m Dr. Samantha.Dr_Samantha_web_007

I’m a licensed Naturopathic physician with 18 years in my primary care Integrative medical practice in Portland, OR, and an advocate for living well.

Why is Gluten-free Vitality so important to me? Because it’s my story, and the story of so many of my patients.

I knew that feeling well, with more energy for doing the things I love, was possible and that’s what I wanted. I continued to dig into the underlying causes of my fatigue and varied symptoms until I found my sweet spot- the right balance of what I need to do to feel my best.

It is my mission to help you find that sweet spot too.

“She is exactly what I think a doctor should be: intelligent, extremely detail oriented, open minded about treatment methods, and focused on how all of my issues interact. I only wish I found her sooner!” – TD

CLICK HERE FOR MORE INFORMATION!

Petunias- Guest Post by Spabettie

Chocolate Caramel Pistachio Cake

You know that giddy feeling of knowing you can have anything you want on the menu? Anything at all, go ahead.

You eat both plant based and gluten free? Yep, go ahead – anything you want.

Walking into the bright and cheerful shop of Petunia’s Pies & Pastries, you are welcomed – you are lured – by the delightful counter stocked with delectable cakes, pies, and sweets of dizzying proportions. The entire menu is both vegan and gluten free, and if you are anything like me, it takes you a while to choose your treats.

If you are anything like me, you enjoy one in the shop (or two, split with a friend!), and you take a couple home for later. No? Just me, then?

Located in downtown Portland on 12th Avenue, Petunia’s offers scrumptious small-batch sweets, a savory lunchtime menu, and inventive cocktails. With a good balance of signature standards and seasonal rotations, you are guaranteed to find your beloved stand by, or you can try a fresh new favorite.

I have been a fan of owner Lisa Clark and her sweets for years – first discovering her at the farmers market, then finding her at local stores and indulging in her creative confections at the first Summer’s End Vegan Dinner – a favorite annual event for us. Making the move to opening a storefront bakery downtown was a natural progression – each visit for me brings happy anticipation.

Sage Fizz Cocktail

On a recent visit with a friend, we began with cocktails.

In the back, a Sage Fizz – a fresh blend of sage leaves, gin, fresh pressed lemon juice, simple syrup, and club soda. This was my choice, and it was perfect (I have reordered it since). Front and center is the Widow’s Kiss – apple brandy, green Chartreuse, Benedictine, and bitters – a flavorful herby starter.

vegan gluten free mac and cheese

How can you not order the Macaroni and Cheese, on any menu? I often do – and in this case, was happy I did. Not usually one for a crunchy topping, I first dove in to find the cheesy goodness underneath – simply divine. I did bring some of the topping into a bite, and enjoyed the crunch. Then another… then another…

A good mac and cheese – flavorful and creamy – ultimate comfort food.

Blue Corn Tacos

The Blue Corn Tacos were our next choice, and I really enjoyed these. Packed with roasted veggies (broccoli in a taco? I win!) and savory beans, these were perfectly flavored and portioned. Paired with a mild salsa and chips – I would absolutely order these again!

vegan biscuits and gravy

Petunia’s take on Biscuits and Gravy – an incredibly flavored dish! The biscuits are plentiful, but the mushroom gravy is where this dish shines – I can imagine topping all sorts of things with this savory goodness – pasta, quinoa, a spoon

Tomato, Mozarella Pesto Grilled Sandwich

One of my favorites from the savory menu, the Tomato, Mozzarella, Pesto Grilled Sandwich. Served with chips and apple slices, any of Petunia’s grilled sandwich choices make a great lunch. Ultimate comfort food, indeed.

Passionfruit Cake

This cake.

By far my favorite thing I have ever had from Petunia’s – the Coconut Berry Passionfruit Cake. Bright and vibrant, this is dessert nirvana in my opinion. The cake reminds me of the classic coconut cake doughnut from my childhood – fluffy and delicious. The passionfruit paired with just the right amount of sweet in the frosting makes this my first choice every time.

…and possibly a wedding cake.

Chocolate Caramel Pistachio Cake

You cannot go wrong with chocolate. Especially when that chocolate brings along its friend, caramel. The Chocolate Caramel Pistachio Torte is rich and salty sweet perfection. Isn’t that a gorgeous slice of cake?

Water Lily Cocktail

We finished off this mouthwatering meal with another cocktail – my choice was once again the Safe Fizz. My friend ordered the Water Lily – gin, Cointreau, Crème deViolette, and fresh pressed lemon. A beautiful lavender shade, this creative concoction was a perfect finish.

Always true to my word, I brought home some treats to share later – the Black Velvet Whoopie Pie (oh so soft and tasty), and the Salted Caramel Cookie Bar (um, just look at that caramel…)

 
Petunia’s Pies and Pastries is located at 610 Southwest 12th Avenue downtown Portland, and opens at 9:am each day.

 
Kristina is better known online as spabettie, where she shares vibrant plant based recipes, stories of her two dachshunds – Basil and Rosemary – and life in culinary mecca Portland Oregon.

Find her on twitter, Facebook, Instagram and Pinterest, as well as spabettie.com.

 

 

Dinner with Laura Russell- The Brassica Book is Here!

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A Dinner with Laura Russell
hosted by Harvester Brewing

To celebrate the release of Russell’s book, brassicas, Chef Neil Davidson of Harvester Gastropub has teamed up with Laura B. Russell to offer a seven course dinner paired with Harvester’s gluten-free ales.

Laura B. Russell is food writer and recipe developer based in Portland, Oregon. She is a “FoodDay” columnist for the Oregonian, author of and The Gluten-Free Asian Kitchen, and now Brassicas (obviously) and former associate editor of the cookbook division of Food & Wine. Laura has contributed articles and recipes to many food publications, among themPreventionLiving WithoutEasy EatsNW Palate, and Portland’s MIXmagazine.

Menu:

1st: Antipasti Platter: Greek shaved cabbage and fennel, Mexican pickled vegetables, smoky kale salad with toasted almonds and egg, smoked trout, kimchi, flatbread arugula and prosciutto pizza
2nd: Caldo verde (collard green soup) with salt cod fritters
3rd: Poached lingcod, cabbage confetti quinoa, slaw
4th: Dark Ale braised beef short ribs, cauliflower rice, lemon thyme vinaigrette
5th: Rogue Creamery’s Caveman Blue cheese, tatsoi and blueberry salad
6th: Grapefruit juniper sorbet, shorbread cookies 7th: Hazelnut-crusted chocolate cake, vanilla anglaise includes beer pairings

When:  Tuesday, April 15th @ 7:00pm
Where: Harvester Brewing 2030 SE 7th Avenue Portland, OR 97214
Tickets: $65 – Purchase online HERE.

 

 

Cookbook Event At Powells: The How Can it Be Gluten-free Cookbook

Powell’s Books presents Jack Bishop
The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
Sunday, April 6, 2014, 7:30pm
Powell’s City of Books (1005 W. Burnside St., Portland)
FREE!

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I’ve been a fan of America’s Test Kitchen, and their magazine Cook’s illustrated, for years. It’s basically food hacking. When Powell’s contacted me to see if I wanted to help promote this new book by Jack Bishop, the editorial director of America’s Test Kitchen, it was an easy call.

From Jack Bishop: “Our test kitchen is committed to helping people become more successful when they cook at home. Over the past few years, we have received a chorus of requests from readers who want gluten-free recipes. They wanted us to reengineer favorite dishes. Our test kitchen methodology is designed to solve problems just like this. We test various ingredients and techniques in order to develop recipes that work. And we have the resources to test as many times as needed. If we need to make 500 blueberry muffins to perfect this one recipe, we will. (And we did.)”

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About The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.

Successful gluten free recipes require more than just new ingredients. You need new techniques and that’s where our test kitchen can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell you what works and why so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits, and more.

About Jack Bishop

Jack Bishop is the editorial director of America’s Test Kitchen. He joined the staff of Cook’s magazine in 1988 and helped with the launch of Cook’s Illustrated in 1993. He established the tasting protocols used in America’s Test Kitchen and has authored dozens of articles for the magazine. Jack directed the launch of Cook’s Country magazine and oversees editorial operations at both magazines. He is a cast member of America’s Test Kitchen, the top-rated public television cooking show now in its twelfth season. He is also a cast member of the TV show Cook’s Country, which aired its first season in September 2008. Jack edited The Best Recipe (1999) and established the books division at America’s Test Kitchen. He is the author of several cookbooks, including A Year in a Vegetarian KitchenVegetables Every DayThe Complete Italian Vegetarian CookbookPasta e Verdura, and Lasagna. Jack’s wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.

Enjoy!

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Gluten-free Brassicas Cooking Class with Laura Russell

Laura has a new book coming out in just a few weeks and we’re so excited! She’s going to do a book release cooking demo/instructional class with tasting, of course, at Good Keuken Kitchen Saturday April 5th from 10am to noon. Doesn’t the menu look divine? Check it out here. Register here.

Laura Russell & Brassicas: Cooking the World’s Healthiest Vegetables

MGK_LauraRussellenu:
Charred Brussels Sprouts with Pancetta and Fig Glaze
Roasted Cauliflower with Salsa Verde
Kohlrabi and Broccoli Stalk Slaw
Tatsoi and Blueberry Salad

DICK’S KITCHEN TO OPEN THIRD DINER IN WOODSTOCK

P1000665PRESS RELEASE FROM DICK’S KICTHEN:

PORTLAND, Ore – February 24, 2014 – With a classic diner menu offering freshly prepared and healthy food for everyone, Dick’s Kitchen fills a void in Portland. Now, the locally owned restaurant will offer its 100% natural grass-fed burgers, vegan Coconut Bliss “milkshakes” and air-baked “not-fries” to even more diners looking for a healthy and delicious neighborhood option. Dick’s Kitchen today confirmed plans to open a third Portland restaurant in late spring/early summer on the northeast corner of SE 49th and Woodstock Blvd. Preliminary plans also include a commissary and a community kitchen for recipe testing and classes with health practitioners, authors and leaders in the healthy eating movement. Dick’s Kitchen purchased the site from Marc Gaudin, the founder and former owner of The Joinery.

“We’re very excited about expanding to the Woodstock area, a progressive neighborhood with lots of families who are concerned about eating healthfully,“ says owner Richard Satnick who also founded Laughing Planet Cafe 18 years ago. “Our unique approach to hamburgers and other diner favorites creates a whole new opportunity to entice kids to eat intelligently and happily and potentially avoid future health issues.”

A New Nutritional Paradigm
While researching the connection between his own health issues and diet, Satnick discovered a new nutritional paradigm, popularly called the Paleo Diet. “This represents a major shift in our understanding of the relationship between diet and the major diseases afflicting us today,” says Satnick. “We know that much of the conventional wisdom from the 70s through the 90s about eating healthfully is misplaced, and that eating in a manner consistent with what our species evolved to eat yields a much healthier outcome.”

At Dick’s Kitchen, Satnick created the menu’s favorite comfort foods with this new paradigm in mind. The menu also addresses a number of other dietary issues, from gluten- and dairy-intolerance to veganism and other special dietary needs. “The best part is that all of this healthy food is delicious,” says Satnick.IMG_0640

Dick’s Kitchen proudly features Carman Ranch 100% grass-fed burgers, as well as Kobe beef hot dogs, locally raised water buffalo, venison, elk and lamb in a rotation of “guest burgers” that also includes organic turkey, wild-caught salmon, wild boar and even the “Dork” (a mixture of duck and pork). Vegan options range from a Portobello burger to a tempeh reuben and a host of vegetable side-dish options will satisfy diners from vegetarian to Paleo.

“By re-thinking the all-American favorite, the hamburger, and by using 100% grass-fed beef, we turn the tables on unhealthy fast-food and instead offer a meal that is higher in Omega 3’s, vitamins and minerals than anything out there,” says Satnick. The sourdough-potato bun is lower in gluten than regular bread, and Dick’s Kitchen offers gluten-free buns and “burger bowls” with healthful salads topped with the protein of choice. Even the potato and yam “fries” are not fried, but baked in a convection oven with a tiny fraction of the oil of conventional fries.

Dick’s Kitchen makes its own pickles and kimchee from scratch, which aid digestion, and also serves locally made Lion Heart Kombucha on tap. Cocktails, beer and wine are available, including a gluten-free beer from Harvester Brewing. As befits a true diner, Dick’s also offers milkshakes and a vegan shake made with Coconut Bliss, as well as a host of desserts including the new Paleo Parfait made with maple cashew “cream” sprinkled with cocoa almond “cookie” and topped with raspberry compote.

P1040104About Dick’s Kitchen: The Omnivore’s Solution
Founded in 2010, Dick’s Kitchen is one of the first family-friendly diners in the Pacific Northwest to adopt as its core mission the new nutritional paradigm. It prepares fresh food from healthy, humanely-raised ingredients and it supports farmers and local artisan producers. Best of all, it allows diners of all dietary inclinations to eat at the same table. It is the answer for families with a range of eaters, some of whom might be vegan, gluten-intolerant, or love meat. Dick’s Kitchen is truly the omnivore’s solution. Dick’s Kitchen currently has two locations: 704 NW 21st Avenue, Portland and 3312 SE Belmont, Portland. Subscribe to the Grass-fed Gazette and learn more at www.dkportland.com.

Chef Dori Oliver Cooks Brunch at Harvester Gastropub

And Harvester is at it again…this looks so yum!

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 Harvester Brewing Gastropub’s February Events

Harvester Brewing Gastropub is teaming up with Dori Oliver of Dori’s Gluten-Free kitchen for a special event on February 23rd.

 

 

 

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On Sunday, February 23rd, from 10 AM until 2 PM we are doing the first ever brunch at the Gastropub with the help of Dori Oliver.

February 23rd Brunch Menu:

1st: Sourdough Bread with Jam, Jelly and Marmalade, Awakened Granola with Coconut Yogurt and Winter Fruits

2nd: Rosemary Roasted Purple Potatoes with Clarified Butter

3rd: Tails & Trotters Pulled Pork with Poached Eggs, Hollandaise and Sourdough Squash Biscuits

Pastries will also be available a la carte as well as a few new beverage options.

More Information

For both events we are only taking reservations for groups of six or more. If you have any additional questions, contact the Gastropub at gastropub@harvesterbrewing.com, or call 503-928-4195.

About Dori Oliver

Dori’s Gluten-Free Kitchen does dedicated gluten-free with a traditional, slow-foods twist. We make everything (that we can – legally) from scratch, feature healthy fats and nutrient-dense ingredients. We use only local, pasture-based meats. Since we’re the food cart at the National College of Natural Medicine (in SW Portland) our primary focus is to nourish the future-Naturopathic Doctors and future Chinese Medicine practitioners attending the college – but we love to meet patients from the NCNM clinic, neighbors, and everyone looking for quality dedicated gluten-free food in the city! (We’re located at 049 SW Porter St., in the west parking lot of NCNM.)

About Harvester Brewing

Harvester Brewing is a dedicated gluten-free craft brewery and restaurant founded in 2011. Harvester Brewing’s facility is entirely gluten-free; no gluten is allowed on the premises. Their beers are distributed in OR, VT, WA, Northern ID, BC, and online at http://store.harvesterbrewing.com/

 

Portland Lecture: Anti-inflammatory diets, what YOU need to know

By Jeremy Hyatt

Join us at the studio for a guest lecture with Samantha Brody, ND, LAc on Thursday, January 23 from 6-8 p.m.
Cost is $20 for current Hyatt Training members / $30 for guests.

Chronic inflammation can plague athletes and non-athletes alike. It can impact our sport, and it can impact our day-to-day health, our risk for future illness, and even our state of mind. There are some health conditions that have been long understood to be inflammatory such as arthritis, asthma and allergies. But we now understand that inflammation plays a significant role in a plethora of health conditions including depression, type 2 diabetes, heart disease, autoimmune disease, even Alzheimer’s disease and cancer.

Dr. Samantha will be sharing her expertise about anti-inflammatory diets and the effect in the body of certain foods we eat. Way beyond gluten-free, she will be discussing how foods affect you. Recovery, performance, brain power, etc. Learn how inflammation settles in your bodies and what you can do to treat it, and most importantly, how to prevent it. The presentation will include some of the science of inflammation as well as anti-inflammatory medications, herbs, supplements and nutritional strategies that you can implement right away.

This is a lecture that everyone will get something useful from – not just those eating a particular diet. Dr. Samantha will speak from 6pm-7pm and then we will have a Gluten Free Beer Tasting and social hour sponsored by Harvester Brewing. A chance to catch up with your buddies while you’re not doing lunges.

CLICK HERE TO CONTACT JEREMY TO GET REGISTERED.