June 24, 2011

On the Road by Heather Collins, Udi’s Gluten Free Foods

The past month has been another fun whirlwind traveling across the country for Udi’s Gluten Free Foods. I had the opportunity to attend several community health and wellness events, national food shows and then back home to my very own backyard gluten-free BBQ.

Life’s a Beach

Blame it on the salt air or the Southern California ocean breeze, but I found myself with an ear to ear grin at a recent health and wellness event in Manhattan Beach. That’s where Udi’s partnered with Crofter’s Organic and together we introduced our very first peanut butter and jelly sandwich bar. Let me tell you, the Udi’s/Crofter’s sandwich bar was one happening spot. At one point, I remember looking up to see a dozen people standing in line patiently waiting to order up a personalized handmade and unique Udi’s Gluten-Free peanut butter sandwich, made by yours truly.

And we are not talking about your plain, old, ordinary PB&J.

That’s right, we brought out all the fixins’ one could handle or that we could pile high on the sandwich. Check this out: five different varieties of nut butters from Justin’s (including allergen friendly options), organic fruit spreads from Crofter’s Organic, fresh fruit, gluten-free pretzels, gluten-free gummy worms, Udi’s Gluten Free granola and even gluten-free potato chips. Before we knew it, gummy worm and raspberry jam sandwiches were flying out of the booth. One gentleman, who was definitely in touch with his inner child, had the most original request o’ the day: almond nut butter with raspberry jam topped with gluten-free potato chips, fresh blueberries and chocolate chips. Of course, I had to try this combination too. It was sinfully delicious.

No Bun for You  

On a recent trip to Chicago for the National Restaurant Show, our team went to dinner at a fun local hamburger dive. I love dives, especially salt of the earth kind of local establishments that you can taste the minute you walk in the room. After a day of traveling from the West Coast I was ready to sink my teeth into a juicy, bad for you greasy Midwest burger. As usual, I requested the gluten-free menu and the server proudly provided me with a list of gluten-free options. And there it was, “Hamburger or Cheeseburger – served gluten-free without a bun.”

The irony. All I wanted was an Udi’s Gluten Free Hamburger Bun on this thickly cut, perfectly grilled burger. I felt like I was living a scene from Seinfeld’s notorious ‘Soup Nazi’ episode. But instead of “No soup for you,” it was “No Bun for you!”

The next day at the Food Show I made it my mission to assist our sales team and talk to every single chef, food distributor and food buyer – basically anyone who would listen to me rave about our tasty and delicious gluten-free hamburger buns and why they need to serve our buns to gluten-free customers.

And guess what? As of today, you can FINALLY order a proper hamburger served on our hamburger buns at select national Red Robin Restaurants and the California-based Ruby’s Diner. It’s just the beginning. And I like it.

 Gluten Free – you, me…the whole family!

When my crazy travel schedule affords me time at home in Denver, I love spending lazy weekends in the kitchen or at local farmers markets. Over Memorial Day weekend I had the good fortune of spending some quality time with my sisters, brother in law, parents and my 2 year old niece in the mountains. My father and I are the only ones who must eat gluten-free in the Collins clan, but that weekend everyone willingly participated in eating gluten-free.

To our surprise, having the entire family go gluten-free was quite easy and fun for us, which ultimately gave both me and my Dad peace of mind knowing our food would not face the risk of cross-contamination from other family members. I didn’t have to annoyingly ask my sister if the butter knife she had just used touched her favorite brand of gluten-filled bread or if a flour tortilla chip had been drudged through the guacamole or hummus. This sense of safety truly made me and my Dad feel more normal, which was also a sigh of relief at the dinner and breakfast table.

When I returned to the office after the three day weekend, I began to wonder what happens when an entire household must divide its food between the gluten eaters and non-gluten eaters.

Since I am single, it’s easy for me to control what’s in my cupboards and what I serve for dinner. I guess that’s one minor perk in the land of singlehood! Ha!

So, if my entire family can go gluten-free for a weekend, I bet yours can too! Try it, you might be surprised at how easy and stress-free gluten-free can be.

Until next time, Be Udiful! – HC

It has been two months since we launched the Udi’s Community Ambassador Program, and our ambassadors have been doing an excellent job reaching out to their community. From attending local support group meetings to neighborhood events, they are spreading the joy of living gluten free.

We sought out fans of ours, who wanted to share their stories and be a resource in the GF community, and invited them to join our program. To see what it’s like to be an ambassador, check out this great video Jamie, our Texas Ambassador, created at a recent Lone Star Gluten Intolerant Group meeting: www.vimeo.com/21317014

Come out to an event to meet your local ambassador. They would love to say hello to fellow fans. Check out our Facebook for a list of upcoming events.

If you are passionate about spreading the word of Udi’s Gluten Free products and living gluten free, apply to become a community ambassador. Contact us at 303-636-6366 or glutenfree@udisfood.com.

- By Heather Collins, Udi’s Gluten Free Foods
March 28, 2011

Who let the Dawgs Out?

 It’s 6:30 a.m. and I am trying to be quiet, but for those who know me; my attempts at quietness only make me louder.

Clunk. Ow. Clink. Clunk. Clink. Ow.

That’s the sound of me lugging and loading cooking pans out of the car into our hotel guest suite kitchen to start the morning food prep for the Natural Products Expo West Show. At this event, Udi’s is working with nationally known gluten-free Chef Robert Landolphi. His gluten free cooking knowledge is immense and he creates incredible delicious recipes. Together, we are putting the finishing touches on pulled barbecue pork and all beef hot dogs, which will be served on our new Udi’s Gluten Free Hamburger Buns and Hot Dog Buns throughout the Show. My taste buds are already working overtime this morning and just as the clock strikes 7:30, I finally admit that I am craving a hot dog.

We still have a lot of work to do to prepare the 1000+ samples we will be handing out in 4 hours, but I can’t concentrate.  I don’t know if I am more excited about the launch of our new, tasty, soft and oh-so-demanded gluten-free buns or the fact that today I will finally sink my teeth into my first hot dog on an actual bun in years. We’re talking 22+ years here friends.

As I stir the thick, BBQ hickory sauce for the pulled pork, I fall victim to my own food. Food that smells this good, this early in the morning must be eaten. Out of the corner of my eye, I notice the freshly baked hamburger buns, almost glistening through their new packaging. Ready to pounce on them, Chef Rob interrupts my day dream and reminds me that we only have a half hour to finish the food prep.

Not one to resist temptation,  I bring Chef Rob a cup of piping hot coffee and use it as my bargaining tool for me to get my hands on one of some of this aromatic food. I mean, someone should really taste the hot dogs or pulled pork we are about to serve. Quality control people, someone has to do it! Finally Chef Rob gives in and steps away from the “Udi-Q” (that’s fun speak for BBQ, Udi’s Gluten Free style!)

I decide to toast up the new Udi’s Gluten Free Hot Dog Bun (no need to toast – I just like mine a bit warm and crunchy), throw in the dawg and load it up with ketchup and mustard. Words cannot express the glee, the pure, absolute moment of peace I had when I ate that hotdog.  It was euphoric.

Get me to the booth on time!

Time to head to Anaheim and Expo West – the Mac Daddy of Food Shows in the Natural and Organic space; where you can find halls and halls of delicious food, supplements and raw ingredients to cosmetics and cleaning products – all natural and all organic under one roof. One large Anaheim Convention Center Roof.

But what really goes on at Expo West? Sure there are the pretty pictures and the delicious samples, but what really happens when you are feeding the masses?

For starters, lots and lots of planning, with a huge dose of patience and positive energy.

We arrive at our booth and see a skeleton of what is yet to be built. To the untrained eye, the arrival at Expo West pre-show looks like a war zone. Crates, boxes, forklifts zipping by ready to take you out at a moment’s notice. If you aren’t careful, you can trip over a box of chocolate, a box of nails or yourself.

Immediately, I switch hats from ‘Food Prep Heather’ to ‘Logistics Heather.’ My initial concern is the location of our baked goods as they have not yet been delivered to our booth.  As my thoughts race, we try to beat the clock and assemble the booth. Counting in my head, I am thinking about the 42 cases of hot dog buns, 18 cases of bread, 8 cases of cookies and countless other marketing and communications materials I need to fit into our 10 foot x 20 foot booth.

After 2 dozen trips to the Marshall yard, I have located the products. All is right in the world. And finally by late afternoon, our booth is safely assembled. We are officially ready for Expo.

Showtime!

On the first day of Expo West, there’s a line of folks ready to try our new gluten- free hamburger and hot dog buns. At one point, I realized I hadn’t looked up, sat down or taken a break in 3 hours, but I was eager to dish up the same joy that I had experienced earlier that day to our new fans, friends, retailers, bloggers and members of the press. I recall someone saying, “I don’t care if it’s gluten-free, my wife eats Udi’s so I know it will be good.”

If you eat gluten-free or not, these buns rocked and everyone agreed.

With that said, I am excited for you to get your hands on our buns! Just in time for grilling season, you are going to have fun BBQ-ing it up with friends and family at your outdoor parties.

Be on the lookout for our new Hamburger Buns and Hot Dog Buns late April, mid-May!

Until next time, Be Udiful!

-          Heather

P.S. Here’s Chef Rob’s website and be on the lookout for his second cookbook set to release in August. www.glutenfreechefrob.com 

During a recent trip to Iowa State University for the NACUFS Midwest show, Udi’s again showed why it is the very best gluten free product out there and this time the proof came from college students. During an incredibly successful trade show, all of us at Udi’s saw a strong reception from the local celiac associations in the Des Moines area, but we saw an even greater reception from our beloved consumers. Two college students walked past me after the trade show and saw the Udi’s logo on my jacket, which lead them to exclaim, “You work for Udi’s?! You have no idea how much I love Udi’s. Seriously, oh my gosh, I can’t believe I am actually meeting someone from Udi’s!” This reaction is like nothing I have ever seen in the food industry, and it proves that what we do is so special to so many people. We are helping gluten intolerant individuals enjoy their hot dog on a sunny summer day. We are allowing a dad to enjoy milk and cookies with his son. And we are ensuring that a recently diagnosed individual has the opportunity to enjoy their food once more.

All across college campuses, Udi’s is igniting excitement amongst its devoted consumers. Interactions like this most recent one in Iowa proves that the gluten-free community is able to live a flavor-filled life by enjoying Udi’s.

8/25/10

On The Road: A Slice of Gluten Free Life

By Heather Collins, Udi’s Gluten Free Communications/Marketing Manager

Each month I travel to communities across the country meeting gluten free fans of Udi’s. I am always overjoyed by the sense of gratitude people have for Udi’s and how our gluten free breads have changed their lives in a positive way. Some people hug me; some cry tears for joy and most are always willing to share their story about living gluten free. I can relate to their stories because two years ago I was diagnosed with a gluten intolerance.  

This is our initial launch of “On The Road: A Slice of Gluten Free Life” – done in the style of the late Charles Kuralt. Join me in this month’s blog journey as we visit YMCA Camp Arroyo in beautiful Northern California.

Let’s go camping – celiac style!

I have a confession. Even though I live in Colorado and enjoy the outdoors and nature, when it comes to camping, let’s just say I don’t like to leave everyday conveniences too far behind.  Maybe it has something to do with my own childhood memories associated with youth camp, which probably explains my hesitation when we first decided to visit Celiac Camp Arroyo in Northern California this past July. I admit it; I envisioned a camp full of damp, rustic low-grade bunk rooms complete with uncomfortable cots, outdated facilities and a scary camp counselor that smells like bug repellant from 1979. No wonder I don’t like to camp.

But all of those memories were squashed as we turned into the camp’s private gate and drove up the windy, curvy road and arrived to the splendor and peaceful serenity of Camp Arroyo. I looked around and there wasn’t one ugly building in the entire compound and not one sign of a cot. In fact, it was the opposite! All of the buildings at celiac camp, including the swimming pool were rehabbed to fit today’s sustainable eco-friendly practices. Pretty much everything had been designed and rehabbed to a tee, including the 100% gluten-free dedicated commercial kitchen. Needless to say, Camp Arroyo was my kind of camping!

Where are we?

Camp Arroyo is nestled amongst the rolling pastoral hills above the wineries dotting the East Bay of San Francisco. Owned and operated by the Taylor Family Foundation, Camp Arroyo is designed for kids with celiac disease – a safe food haven, summer get-a-way for children and teenagers who must follow a gluten-free diet.

What makes celiac camp at Camp Arroyo extra special (besides the uber-cool dining hall, view of Mt. Diablo and the swimming pool) are the volunteers and staff behind the scenes that make everything happen, specifically Elaine Taylor, the Executive Director of the Taylor Family Foundation. What I cherish about Elaine, who also has celiac disease, is her uncanny passion and vision to ensure everyone who has celiac disease feels comfortable with their diagnosis and that it is not a struggle or a hassle to follow a gluten free diet. That’s why all of the meals at Camp Arroyo are prepared by hand, taste good and are made with the highest quality organic and natural ingredients. 

How did we meet?

About a year ago, Elaine contacted Udi’s after an exhausting 14-hour day of baking home-made gluten free bread for camp. She told me about her quest for a soft, delicious gluten free bread to serve at camp and was interested in offering Udi’s to campers.  She said, “There has to be a better way to do this, where I am not baking gluten free bread until 2 am!!”  The more I learned about the foundation’s mission, “to preserve the wellness and enhance the quality of life for children in Northern California who attend Camp Arroyo,” the more I realized how their mission aligned with Udi’s belief that food made with joy is a joy to eat.

It just made sense. Elaine was all about making good-tasting gluten free meals for campers and Udi’s is all about making gluten free delicious, so it was a no-brainer to form a partnership and donate our products to the camp, which also meant no more 2 am bread baking marathons for Elaine and the volunteers!

Let’s eat!

Community – it’s a word that’s sometimes overused, but that’s what Camp Arroyo is all about. It’s a community of kids with celiac disease, sitting down together eating lunch without worry of being served food that will make them sick. If you haven’t figured it out by now, it’s all about the food at Camp Arroyo. And that’s why Udi’s partners with summer celiac camps like Camp Arroyo, because at Udi’s Gluten Free we believe everyone should enjoy a sandwich or be able to bite into a gooey, cheesy slice of pizza at camp or when they return home.

On our last day of camp we were invited to be guests at lunch. Kids 10 to 20 deep were lined up outside the ‘Dining Hall’ a half hour before lunch time. We soon realized it was “Grilled Cheese on Udi’s Gluten Free Bread day.” Apparently, this was a BIG day at camp.

Before we could even finish setting the table, campers clamored to their chairs and all of a sudden the dining hall resonated with the echoes and chants of 125 kids screaming at the top of their lungs, banging their forks on the tables chanting, “Udi’s…Udi’s…Udi’s…Udi’s!”

I couldn’t believe it. Seriously, this went on for about 7 minutes. The sheer magnitude of hearing these screams for joy – for our gluten free bread. . . for grilled cheese sandwiches simply made my day. Heck, it made my year. It certainly made me realize the importance of working for a company that I believe in and one that believes in giving back to the community. All for the love of grilled cheese sandwiches on our gluten free bread.

In all, Udi’s Gluten Free donated 16 cases of gluten free bread, 5 cases of bagels and 8 cases of pizza crusts to Camp Arroyo, which totals out to about 320 sandwiches, 400 slices of bagels and 120 pizzas.

And that my friend, makes us all happy campers.