America Eats!: On the Road with the WPA - the Fish Fries, by Pat Willard

By Pat Willard

“Not not like going out with reliable pals or long-lost family members for a style of state life.”—Christian technological know-how computer screen

Pat Willard takes readers on a trip into the neighborhood nooks and crannies of yank delicacies, the place WPA writers have been dispatched in 1935 to record the roots of our assorted culinary tradition.

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Additional resources for America Eats!: On the Road with the WPA - the Fish Fries, Box Supper Socials, and Chitlin Feasts That Define

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Such books as Grain Brain make a compelling argument for a relationship between gut inflammation caused by wheat and depression, anxiety, and Alzheimer’s—even for people who don’t have celiac disease. Osteoporosis: It’s Complicated You might think that only older, postmenopausal women are candidates for osteoporosis and its precursor, osteopenia. But that’s not true when it comes to celiac disease and dermatitis herpetiformis (for more on DH, see page 42). The small intestine is responsible for absorbing important nutrients, such as calcium, which is essential for building healthy bones.

Where did all these other gluten-free folks come from? People with nonceliac gluten sensitivity make up a portion of that group. Some researchers estimate that between 3 and 6 percent of the US population has a sensitivity to gluten that is not celiac disease. And, based on market research, it’s estimated that an additional 23 to 29 percent of the American population has adopted a gluten-free lifestyle because of health concerns, other disorders, or the perception that eating glutenfree food is a healthier lifestyle.

I was grateful to get out of the hospital, get home, and tell my friends that I was a silly act. Nearly everything edible was taken away, and for months I lived on bananas, an awful soy milk formula, and heaping tablespoons of greenish-yellow vitamin B syrup. I was, indeed, one of the proverbial banana babies. Ironically, the word gluten was never mentioned. Foods were added back one by one until, nearly four years later, I was able to have starches and sugar—corn, potatoes, sugar, peas, and finally wheat.

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