Branding & Buzzing’s gluten-free division knows the stats! This is why we’ve chosen them to be the agency of record for #GFG17. This top Toronto food marketing agency launched Canada’s first-ever gluten-free division in October 2016. How awesome is that?!
Gluten Free Garage selects Branding & Buzzing as Agency of Record for Digital and Social Marketing
TORONTO (April, 2017) – For the 6th annual Gluten Free Garage, Toronto’s original pop-up gluten-free marketplace, we are excited to announce that we have joined forces with Toronto agency Branding & Buzzing.
“When it came to the PR and social media marketing for this year’s Gluten Free Garage, Branding & Buzzing was a no-brainer, especially after they announced the launch of their gluten-free division,” says GFG founder RonniLyn Pustil. “I also knew that Rachael Hunt, the creator of GlutenFreedom Inc., a valuable resource in the gluten-free community, is heading up the GF division and I know that she understands the audience and the gluten-free lifestyle and truly appreciates what Gluten Free Garage is all about.”
Branding & Buzzing, which launched Canada’s first gluten-free marketing division last year, is taking on the festival’s on- and off-site social media plus premium pitches for television and radio coverage. At the helm is agency VP Marian Staresinic and the gluten-free division’s account director Rachael Hunt, both of whom have lived gluten-free lifestyles for many years.
“With our five-plus years of experience working alongside food festivals citywide, our in-depth knowledge and involvement in the GF niche and this being the only gluten-free festival in Ontario, I feel that this was the most perfect fit for both sides and couldn’t be more thrilled with our involvement,” Staresinic says.
Hunt has worked before with Gluten Free Garage through her personal venture GlutenFreedom Inc., an online community dedicated to dining, cooking, traveling and living gluten-free. “I’ve always been a big supporter of Gluten Free Garage and have taken to my channels to promote and share the event highlights with my audience,” she says. “I’m looking forward to working closer on the festival and being involved in the exciting elements that make it such a success.”
The 6th annual Gluten Free Garage (#GFG17) is taking place during Celiac Awareness Month on Sunday May 28 at Artscape Wychwood Barns from 10:30 am to 4:30 pm.
This is Lily.
A few things about her:
She likes to read, draw and swim.
She takes dance lessons (hip hop) and plays on a basketball team.
She speaks French.
She has a younger sister who is the bomb.
She loves her tiny dog Chiquita.
Her favourite food is rice (brown and white)—in sushi, fried or just plain steamed.
Her favourite subject in school is math.
She has celiac disease. She was diagnosed when she was three.
On the morning of her 11th birthday, Lily woke up with a stuffy nose. When asked what she thinks it means to have a cold on her birthday, she replied, without missing a beat: “It’s going to be a SICK year!”
That’s Lily, always making lemonade out of lemons. See for yourself.
What is celiac disease?
It’s a disease that affects your gut [specifically your small intestine]. What happens is when you eat gluten, it doesn’t sit well with your gut and your body gets angry and tries to get it out. Some people have symptoms and there are many different kinds of symptoms—I throw up, get bloated and get bad stomach aches. Some people don’t get symptoms, but it’s still doing damage inside of them.
[For a more complete definition of celiac disease, go to www.celiac.ca]
What is gluten?
It’s a protein that’s in found in certain grains, like wheat, rye, spelt, kamut and barley. When I was younger my mom and I made a sign out of stickers with these words and taped it up in the kitchen to help me learn how to read them. It’s really important to read ingredients and not just assume something is safe to eat, unless it’s a fruit or vegetable of course.
Do you remember when you found out you had celiac?
I was only three, so I didn’t really know what was happening to me. I was getting sick (barfing) every night and I had lots of stomach pain. Then I remember one day we were at the doctor’s office and I was getting my blood taken. That’s how we found out I have celiac disease. After I stopped eating gluten I felt much better. My hair started to grow and I started to grow. more…
Toronto’s highly anticipated go-to gluten-free event is a prominent playground for gluten-free people looking to discover new brands, try different foods and meet fellow foodies. Carefully curated for people with celiac disease and gluten intolerance, GLUTEN FREE GARAGE places quality and taste at the forefront, allowing it to be experienced by all food lovers as the perfect, most delicious way to celebrate Celiac Awareness Month.
HERE’S A TASTE OF WHAT TO EXPECT AT #GFG17!
More than 60 handpicked vendors (mostly local and artisanal) will offer attendees a wide variety of gluten-free options appealing to different tastes. Indulge in freshly baked goods—such as bagels, scones and baguettes—that you never thought could taste so good. Enjoy savoury made-to-order foods—like falafel (pictured here from My Little Chickpea), tacos and dumplings—for lunch. Sample and purchase sweet and savoury snacks, sauces, soups, pizza, pasta, gelato and even skincare! Not just for people with celiac disease and gluten intolerance, GLUTEN FREE GARAGE offers something for everyone on the gluten-free spectrum—meat eaters, vegetarians and vegans alike. Come hungry for a delicious day of one-stop shopping and taste for yourself how gluten free has come a long way, baby!
Take advantage of the opportunity to eat al fresco from a food truck on the Wychwood Barns grounds. Participating trucks include 50 Pesos and Bar Ape.
LIBATIONS IN THE COURTYARD
Those who are 19+ can partake in Libations in the Courtyard, featuring tastings from various beer, cider and vodka brands. There is still space at the bar for additional beer and cider brands. Send a note to firstname.lastname@example.org for information on how your brand can participate.
Not all brands are able to exhibit at GLUTEN FREE GARAGE, so there’s an opportunity to offer festival-goers the chance to discover and try new products through sampling. Ask about how your brand can get involved.
Take a break from eating and tune into a talk or live demonstration in The Stop. Past speakers include holistic nutritionist Joy McCarthy, Bunner’s Bakeshop cofounder Ashley Witting, gluten-free expert Kathy Smart, and celiac advocate Jordan Middlebrook, aka King Gluten Free. This year’s speakers will be announced soon.
One bite = a big bloated belly so tight and distended that it has her doubled over in pain
One bite = countless bouts of puking until her stomach is empty and blood vessels have burst in her cheeks
One bite = fierce explosions of gas
One bite = extreme fatigue
One bite = a painful canker sore in her mouth
One bite = constipation for days
All it takes is one bite.
My daughter Lily’s visual interpretation of what it feels like to be glutened (she did this drawing when she was 8). Those little bean-shaped things in her tummy are “gluten guys” that she says are “karate chopping, stabbing and punching” her. I’m not sure why they’re wearing berets.
In grade 8, when I made friends with the new girl at school, I discovered a culinary sensation.
Every Friday after school my BF Bonnie and I would race to her house and wait in her kitchen for the delivery. Her grandfather Jimmy would pull up in the four-door sedan to drop off the food that Bubby Katy and her sister-in-law Rosie had spent all day cooking and baking. Jimmy would shlep boxes from the car filled with still-hot home-cooked food from the old country covered in tinfoil for Friday night dinner. The women had cooked the meal and it was the same every week: chicken soup, goulash, chicken paprikash, Bubby’s chicken (breaded chicken strips) and Rosie’s squares (a dessert made from ground almonds and chocolate, referred to by those in the know as simply “Rosie’s”—to this day, I dream of Rosie’s). It was his greatest joy to drop off this food for his children and grandchildren (and his granddaughter’s bestie).
Bubby’s Chicken was everything: tender on the inside, crunchy on the outside, flattened and crispy-coated strips of chicken that had been cooked in a vat of oil and then patted dry with paper towel. I will never taste a chicken finger like that again.
Though I try.