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I am writing this post from 32,000 feet above the North Atlantic…By now you have read about my eastbound trans-Atlantic crossing and are probably wondering what my gluten-free meal consisted of on the return journey.  Well, let’s just say it was FAR less impressive than the outbound portion of the journey (and I mean we are talking night and day).

Once again our Continental flight was delayed as the flight crew arrived from their hotel late (read we should have well been in the boarding process when they first walking on the plane.  The maitre de cabine cam around during boarding to introduce herself and I made reference to my gluten-free meal which she went to check on and said that the Continental concierge would speak with me.  Well, long story short my meal was not boarded and they had to send for it (well, the main course anyway).  They held the door and the main course did in fact arrive.  Also, for whatever reason (probably fearing any type of confrontation) the concierge in Geneva would not come and speak to me even after the maître de cabine told him too.  They simply dumped the entrée (and nothing else) and ran…not good.

Now here is where it gets interesting.  The appetizer cart comes and I mention that I have the gluten-free meal and the flight attendant (with a bit of a poor attitude) returns and tells me that there was no gluten- free appetizer boarded and if I wanted anything from the cart.  Um, yeas, the deep-fried pastries would just go so well with my Celiac so why don’ t I just eat it and this was I can be in pain and the restroom for 8 hours.  I understand that people still do not know what gluten is but a bit of sensitivity would have been most appreciated.  Being offered Chinese chicken skewers in soy sauce is not an option.  His “don’t worry, you won’t go hungry” comment was not appreciated and hardly reassuring.

Miraculously, a plate was rather abruptly placed on my tray table with two slices of possibly the worst chicken I have ever seen.  They had a bit of tomato sauce on them and some stray piece of rice – hmmm, much like the entrée I had been served on the way over.  Give me a freaking break.  Don’t pull something off someone else’s low-fat meal and try to pass it off as an appetizer – particularly when my entrée would be chicken.  In fairness the maître de cabine was sympathetic and tried her best to rectify the situation.

She made a point of letting me know that the flight attendant in the kitchen that was plating the meals was Celiac for 12 years and understood what my needs were.  He even came out and showed me the salad dressing bottle and talked about how he thought he was Celiac but in the end the tests proved otherwise.  So I felt a bit better knowing that I was in the hands of someone who GOT it.  Unfortunately, with the exception of my salad, the meal was inedible.  A piece of rubberized chicken breast along with rice (which was okay) and overcooked peas and carrots is not my idea of a business class meal (where business class is the highest cabin).

I was able to have the dessert (ice cream) but for the chess presentation the flight attendant cut all of the cheese with the same knife and one of them was a veined variety so that instantly (potentially) contaminated the entire lot.  I know that some people are of the mindset that the started to grow the mold, while sometimes gluten-based, can end up gluten-free, but honestly I was not about to find out.

Speaking with the maitre cabine, she told me that the out station meals are often sub-par and she received numerous complaints about the offerings.  It is just a shame that the outbound leg of the journey was so impressive and the return leg was a complete fiasco.  I have had great gluten-free meals on international airlines and Continental really must get its act together on an international-level if the want to provide a premium experience for travelers with food allergies or dietary restrictions – most particularly in their premium cabins.  The maître de cabine gave me a comment form to fill out because she said she received numerous complaints about the quality of the special meals at their various international out stations which raises the question – Why don’t you fix it Continental? 

I mean, I know there are people who want a special meal to feel, well, special but for those of us with Celiac disease (among other valid health conditions) that are on restrictive diets out of necessity.  Even on my return flight the woman behind me seemed shocked that she had ordered a Low Fat meal and actually (after it was already boarded) decided to have something from the regular menu – must be nice to have that luxury.  I was actually offered HER fruit salad plate as an appetizer because she did not want it.  Really?!!?  If I did not have my shellfish allergy as well I might have been able to scrounge something up off the main menu…alas it was not meant to be.  Here’s an idea Continental, why not just have one of your four main entrée choices allergy friendly because quite frankly the existing choices would be difficult for many people with a wide range of allergies, not just Celiac.

The team departing Newark was ABSOLUTELY amazing (major shout out to the entire crew who was led by the most amazing seasoned team lead, Barbara, who made EVERYONE feel at ease and as though they were the only person in the entire business class cabin, BRAVO) – the return crew (with the exception of the maître de cabine and one or two other attendants in the front cabin) was almost put out having to provide service throughout the flight.  One in particular, really could not care less and this was in the BusinessFirst cabin.  It is a shame that the last part of my trip was not a great experience and likely what I will remember most.  My meal consisted of the dry rice and over cooked vegetables along with plain ice cream and my GF pretzels.  I could not even eat the potato chips offered because they clearly stated that they were not made in a gluten-free facility – I mean really?

If you are flying Continental internationally from Newark you will likely have a great experience as a food allergy sufferer, particularly Celiacs.  If you are returning to the United States, do yourself a favor and make sure that you have a substantial GF contingency pack with you for the duration.  I can only offer a “half” recommendation of Continental’s international service.  Funny, how European countries are leaps and bounds above the United States when it comes to Celiac but an airlines caterer cannot provide adequate special meal options. 

I work hard and when I travel for pleasure I enjoy the comfort and service a premium cabin offers.  Continental was 50/50 in the end and as a Celiac I would look elsewhere for my future trans-Atlantic travels.
 
 
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I truly had (as always) a wonderful time in Switzerland and really did not have to worry about gluten.  While always a concern I simple asked the right questions when dining out and was fine the entire trip.  Fortunately, languages are kind of my thing and I am fluent in quite a few so I can effectively communicate my multiple food allergies.  Even if you cannot speak the local tongue, simply do a bit of research prior to your departure and even print out some allergy-related phrases to take with you.  You can always whip them out and show them to your server or the manager when you are dining abroad. 

I was amazed at how many wonderful and rich sauces were in fact gluten-free.  When I lived in Europe for several extended periods I was not diagnosed Celiac so each subsequent visits are always still a learning experience.

On this trip I had fabulous sauces, creamy sauces, that were gluten-free and you would never know otherwise.  It just goes to show that if you keep food simple, it can taste wonderfully rich and not necessarily need a gluten-based thickener to make it rich.  I had everything from decadent gratin potatoes to Rösti to Züricher-style veal to fondue to sinfully rich desserts.

Thank goodness walking more than normal was always on the agenda ad otherwise I would likely have put on a ridiculous amount of weight J. 
 
 
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I am taking a quick break here in Switzerland to blog about my trans-Atlantic gluten free meal on the outward leg of my journey.  To start, we had a bit of a delay (well, about 2 ½ hours as they had to replace the cockpit windscreen).  Now, my other half is quite the nervous flyer so when we left the lounge to board we were greeting by the gate agent announcing if everyone looked out the window they would see the missing windscreen…nice.  Well, no worries we were directed back to the lounge and would be collected when the “problem” was resolved.  The departure time on the screens kept moving ½ hour forward as time went on but 2 ½ hours later we were finally boarding.

We were welcomed to the cabin personally by the cabin manager (who profusely apologized for the delay repeatedly and asked if we would like to use the arrivals lounge to freshen up upon arrival – already behind schedule we declined) and subsequently an array of flight attendants that would be taking care of us on this flight.  Menus and amenity kits were distributed and welcome cocktail orders taken and delivered.  My heart skipped a beat when I mentioned that I had a gluten-free meal and there was a moment of confusion as to whether it had in fact been boarded – it had.

So let’s get to the meal service.  Warm nuts which were salted only made for a nice snack while having a glass of wine.  Next came the appetizer cart (demitasse of mushroom soup, spring rolls, and shrimp) which I could not indulge in (but my partner did) but I was presented with a selection of smoked salmon with grilled baby asparagus, a lovely salad (everyone else’s would arrive at the next course with a selection of garlic bread and assorted rolls) that was served without dressing but rather Mrs. Dash which I thought a bit strange but I just squeezed some lemon on top and it was fine.  A plate of strawberries rounded out my quirky appetizer presentation.  For my main course I was presented with a nice grilled chicken breast with a tomato sauce and rice along with a side of steamed haricots vert.  My partner had the Osso Buco (from a selection of 4 choices) with rice and brocolini which he said was very good.  Next came the cheese cart with a selection of cheeses (only one was not gluten-friendly) and they were washed down with a nice port.  Finally came the ice cream (GF) with a selection of toppings.  I was hesitant to go crazy with toppings because I clearly could not look at the labels so just opted for a safe strawberry topping.  This was fine because I did not relish getting glutened at 36,000 feet.

Prior to landing I was served a rather large fruit salad while my partner had fruit and yogurt along with a selection of cheeses and meats (which I was surprised to not be offered as a GF option) and breads, cinnamon rolls, and croissants with preserves.

The in-flight service was really very good and yes, would I have liked to have been able to indulge in all that was offered – yes.  Alas, I was more than pleased not to have to eat my GF pack across the Atlantic  and most definitely was well fed and watered.
 
 
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Some of my gluten-free friends on Facebook had asked what I like to put in my gluten-free contingency pack that I take along when traveling.  So, I thought I would give everyone a look inside the pack I will be taking along on my trip to Switzerland in two days.

For this trip I requested a gluten-free meal for the crossing and I am actually very eager to see how Continental handles a BusinessFirst gluten-free meal presentation.  I have had some wonderful gluten-free meals aloft on a variety of international airlines but never on an American carrier international.  At first I was hesitant when requesting gluten-free meals in my early Celiac days when flying in premium cabins, thinking I would somehow be robbed of the full experience, but I have to say that most airlines have really impressed me while others have, well,  kept me full but were rather uninspired. 

I always like to have a carry-on gluten-free pack and also pack some snacks and nibbles in my checked bags to eat at my destination.  For the carry-on, I am taking a couple of Zone bars (read the label as they are not all suitable for Celiacs), Glutino Gluten Free Organic Bars (chocolate banana and chocolate peanut flavors); Ener-G foods sesame pretzel rings and plain twists (small, individual bags ideal for packing), Bakery on Main Nutty Cranberry Maple Granola (smallish bag), and Bhuja Original Mix (a new savory Indian snack mix I came across recently).  Now, I am just taking a couple of each for my carry-on and the remainder goes into the checked bags.  I have also been known to throw in some cookies or biscotti for some added sweet, nuts, rice crackers, or chocolate.  Just depends on how much time I have to plan and what my mood is the morning of packing.  You can make great packs from what you already have in your kitchen.

I am really looking forward to sharing my travels with all of you as this is my first longish trip since assuming my gluten free moniker a few months ago.  It will be fun to blog and Twitter real-time throughout my journey.

And in case the title of this post didn't ring a bell, I would like to present the smooth stylings of the Fifth Dimension...
 
 
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A while back Gluten Free Mike was approached to be part of a new (and rather exciting) online venture of Harvard Medical School, the Stanford School of Medicine, The University of Michigan Medical School, the UC Berkeley School of Public Health, and other health organizations around the globe called Medpedia.  Of course I jumped at the opportunity and am happy to be able to announce three exciting new services that are now in beta testing and invite all of my readers to check out the Medpedia Web site.

But first what exactly is Medpedia?  Here is a description from the site itself:
          The Medpedia Project is a long-term, worldwide project to evolve a new model for sharing and advancing knowledge about health, medicine and the body among medical professionals and the general public. This model is founded on providing a free online technology platform that is collaborative, interdisciplinary and transparent.
 
          Users of the platform include physicians, consumers, medical and scientific journals, medical schools, research institutes, medical associations, hospitals, for-profit and non-profit organizations, expert patients, policy makers, students, non-professionals taking care of loved ones, individual medical professionals, scientists, etc.

There are community groups of interest across a wide-range of topics and conditions (Celiac included) where members can ask and answer questions helping other Celiacs on their journey and sharing new and relevant information.

Now for the new offerings (you can view the full press release here):

A News & Analysis section provides high-quality health and medical content sources and you will find a feed to the very blog you are reading right now (though, in the spirit of transparency you will notice my real name vs. my online alter ego but you will know it is me from my mug shot).  I am in very good company (with both new and familiar faces) and encourage you to check out some of the other blogs and resources that were selected for inclusion.  Medpedia Answers provides questions and answers relating to health, medicine, and the body –  think real-time Q&A.  Finally, Medpedia Alerts is an aggregator of health and medical news alerts from both organizations and community members so you can stay current on what is going on in your areas of interest.

I a proud and honored to be part of such a worthwhile initiative that can help raise awareness of Celiac disease and more importantly provide a sounding board for Celiacs to interact and share knowledge.  The Celiac community really just scratches the surface of Medpedia’s offerings and there is a wealth of information across the spectrum of conditions and health interests.

I encourage you to take a tour of Medpedia and join the Celiac and other communities of interest.  Hope to see you there.
 
 
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GFM has been über busy with his day job and busy getting things in order for his upcoming vacation that he has been neglecting his blog duties.  First, my apologies, but hopefully you are following me on Twitter and/or Facebook (if not just click on the buttons to the left of this post) where I make real-time updates when I take a quick break.  If you are not friends with or following me please do as I am always up to something.

I always talk about finding gluten-free options when you least expect them and that is exactly what happened the other day.  It was time to bring the car in for ye olde annual state inspection and its 3,000 mile service.  Thankfully our dealer is fabulous and offers Sunday service appointments making life so much easier.  Being city-folk we really only drive on the weekends so the car sits in the garage 5 out of 7 days…but I digress.  Our dealer happens to be adjacent to a mall, albeit a very chichi and overly pretentious one that aside from two high-end anchor stores, really has nothing overly exceptional (or practical) – but they do have a rather decent food area though gluten-free options tend to be slim.  We had walked to another mall on this occasion as the weather was lovely and when our car was still not ready decided to pop-into the aforementioned mall.

I needed a little nosh so was looking, and looking, and…well, you get the idea.  It was an unseasonably warm day and I had a hankering for frozen yogurt.  Now I am a Pinkberry addict and am very particular about my FroYo.  This new brand, Yogorino/Baby Yogurt rang a bell because I had seen them in Dubai and they are in Europe as well haling from Italy.  I could not decide whether it would be safe and frantically tried Google on my BlackBerry.  Nothing but reviews as to how good the yogurt was.  Argh.  When suddenly I see a rather large sign (that clearly escaped me initially) telling passersby to ask the manager if you have food allergies.  Well, I walked to the counter and the two girls behind it did not know what gluten was but the manager quickly arrived and without missing a beat told me it was in fact gluten-free.  Hurrah!  When I asked one of the girls what flavors the listed plain, chocolate, and coffee.  The manager quickly chimed in “no” to the chocolate as it did have gluten…interesting.  I opted for a plain with fresh raspberries and it was really very good.

So, sometimes when we are not really looking for new products they happen to thrust themselves upon us.  You can check out the company's web site though the U.S. site is not yet up and running.