The Hancock-Henderson Quill, Inc.
By Virginia Ross
This headline probably means little to the general public, but for my family it was monumental.
When my daughter, at less than a year old, had digestive issues and was losing weight; something had to be done. Doctors were puzzled as to the cause and suggested several dietary solutions: feed her only cooked carrots-that lasted less than a week; babies cry when they are hungry. Try only bananas-it is a wonder that she can still eats them; see if you can exist on only bananas.
It was time for Mom to do some research, so I was off to the Henderson County library to consult medical books. I chanced upon an article in a magazine about Celiac disease so this focused my research.
I contacted both the University of Iowa Medical School (they sent a list of gluten free products) and University of Michigan Medical School who had done extensive research (they shared health food companies that sold gluten free products,
About this same time, a group was organized in Burlington, IA which were dealing with health problems. So, off I went to hear what others were saying. (The local health food store in Burlington originated from one of the members). The group's experience and support urged me to do further research which helped me realize I now had a gluten intolerance child. What did that mean? I constantly read labels and still do today.
Once gluten was eliminated from my baby’s diet, she gained weight. As she grew, I learned how to bake cookies with masa harina (corn flour) and brownies using rice flour and cornstarch. Oh, yes, we also went from milk to soy milk for a time period. Bread was really a problem as what was ordered from health suppliers was like cardboard at best; therefore, most of the time sandwiches were not an option. Going to McDonald’s meant she ate the hamburger without the bun and of course, French fries, and no Pizza Hut pizza. At school I had to send special treats, as birthday muffins were not allowed.
Luckily, I had not been a big fan of bread myself until bakers began adding seeds and nuts to loaves, and when my niece brought bagels from Chicago, I discovered a new obsession.
Having gone through the experience with my daughter, I guessed what was happening and in 2000 I was diagnosed with Celiac disease. Perhaps, now, you understand why I was excited to learn of a gluten free café in Burlington.
First Crossing, 314 Jefferson St. is run by Michelle Vail and Kierstin Boak. Kierstin’s youngest son is gluten intolerant so she knew first hand how hard it is for people with this problem to find really good non-gluten food.
The ladies began at the Burlington Farmers’ Market cooking outside under the banner “Holy Crepes." They found the old Diggers’ Coffee Shop but as this site has no venting, they are limited to what they may offer. Crepes and burritos are a big thing stuffed with precooked meat, veggies and cheese. Every day varies as to what is requested by customers. They do Gluten free cookies, cake pops, cupcakes and birthday and wedding cakes.
The first day I stopped, two soups were available: tomato basil and chili. Last Monday, it was mushroom soup and Lasagna. Thursday, pineapple upside down cake. They are always open to suggestions.
With the resuming of the Farmers’ Market, they plan to do outside BBQing and this summer a non-alcoholic bar is a possibility.
First Crossing is open from 7 a.m. to 5 p.m. Give them a try. Coffee and energy drinks are available too.