Beat the Wheat 16 by Beat the Wheat

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W 2 Editorial 3 CYE Board: Belgrade Conference 4 Gluten Free Adventures 6 Eat Travel Life Positive 8 Spanish Coeliac Buddy 9 Dutch Newspills 10 Italian Newspills 11 Gluten Free Baggage 13 Summer Camp 2017: The Experience 19 Recipe: Stroopwafel

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Content

Editorial Hello Europeans! Summer is over and many of you already took the jacket out of the closet. We hope you enjoyed the past months and you got enough fresh energy for another autumn! As for us, we’re proud to present the new edition of Beat the Wheat. It’s the 16th issue of our bulletin – your bulletin – and the project is still alive and kicking. During the past assembly of the Coeliac Youth of Europe in Belgrade we had a working session about the bulletin, including a brain storming moment with the delegates from many of the European countries. We collected some interesting ideas that we’ll use for the next numbers to come. We have worked hard during the past year to improve the content of the bulletin and with the fresh and new ideas from our delegates we’ll keep on going. In the meantime, we’re happy to announce that we started a friendly collaboration with two bloggers, Santi from Spain and Arianna from Italy, who will share with us the stories of their interesting trips and giving us useful tips to find gluten free places in different cities and countries all over the world. Jump to the next pages to read how they introduced themselves.

M asthead

Of course you will find also many news about youth groups in the European countries, so don’t miss them if you like to be updated on what’s happening around because maybe you’re interested in joining them in some of their activities.

On the cover: Italian Dolomites Production Coordinators: Luca Pocher, María Van Der Enjoy your reading and don’t forget to write us if Hofstadt Rovira Designers: Marvin Müller, Daniel Grima, James Grima you’d like to share anything with the whole coeliac

community in Europe!

Beat the Wheat published quarterly by the coeliac youth of Europe Check www.cyeweb.eu for updates.

Greetings, The Editorial Team

We are looking forward to continue working with all delegates and continue to connect with new countries. After all that is what CYE is all about, Networking young coeliacs.

We are now more motivated than before for the new year 2017-2018! CYE’s works will focus on a new Annual Project (Social Media Contests) and keeping alive ongoing activities: updating website and social

This year, the conference in Belgrade got a renewed point managed by the current board, trying to be closer with the parent association and the youth delegates. The association was asking to move forward to new ways of communication so we are all now getting more involved and visible thanks to our social networks and the updated website.

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Another CYE conference just ended – the first one organised by the Youth Committee elected in September 2016 in Warsaw. This year the CYE conference was in Belgrade (Serbia): 20 delegates from 13 different countries from all over Europe joined together for two days off intense activities, workshops, discussions and, of course, good food and visits.

CYE B oard : Belgrade Conference James Grima CYE Project Manager

Being coeliac is not a choice, it’s a conditions so, finding people in your position who empathise, or making youth coeliac life easier is something that we value a lot and try to keep working on. Follow us, share our posts, and contact us for any information you might require. Are you coeliac? Join this big family! media, connecting and sharing with delegates, finding missing countries, providing info for young people and more!

Beatriz Garre CYE Financial Manager

Keep following us and, if you would like to help, do write to us! Alessia Patuelli CYE General Coordinator Looking back at the conference in Belgrade, it’s safe to say that we are very happy with the outcome. It is always satisfying to see everyone getting involved in the discussions we had ranging from summer camps, local events to youth activism and social media.

Gluten Free Adventures Hello All!

these are more or less all my issues with food… so what?

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As this is my first collaboration with “Beat The Wheat”, please, let me use this first post to introduce myself When I explain all this to people, most of them think and also to explain why I created Gluten Free AdI should live in an aseptic room… and I sadly recogventures! nized that some other people with similar food disorders are scared of going out and traveling… so that’s the point! Because traveling and eating are my hobbies, I created Gluten Free Adventures as a platform to support my chats/talks/conferences to support celiac associations and allergy associations, and also to encourage people with food disorders going out to

Let’s start then! My name is Santi (short form of Santiago), and I currently live in Barcelona. Back in 2001, a Doctor of my town hospital diagnosed me with celiac disease, finally! And I say “finally!” because before being diagnosed I used to feel really really bad… an it took many years to get there, indeed! Apart, I am lactose intolerant – not really hard though -, and I have some other food allergies: fish literally kills me and also some fruits (kiwi, melon, watermelon, travel, eat out of home and break barriers because… apple, plums, cherries, medlars, apricots and banan- hey!, unfortunately, if we do not go out, the efforts of as). So yeah, leaving plants and pollen allergy apart, associations, labeling laws and foodservice laws will never work… it is also on our hands to help them to increase the awareness of the different food disorders! Since I was 8, I have traveled to 29 countries and lived in 3 different countries – Spain (Of course. I am Spanish), Finland and Italy - and I can tell you that – beyond the risks I sometimes have to take – in more than 20 years traveling around, I can count with a single hand the times I was poisoned with gluten… so not that bad! What will you find in www.glutenfreeadventures. net? Well, apart from general information about celiac disease, I think the most useful information is

Finland, France, Germany, Greece, India, Israel, Italy, Malta, Monaco, Morocco, Norway, Portugal, Slovakia, South Africa, Spain, Sweden, Switzerland, Thailand, Tunisia, UK and the USA are some of the destinations I traveled to. Every Thursday, I share one trip story or restaurant review in GLUTEN FREE ADVENTURES facebook page. I encourage to join the more than 6.250 people who already follows this page.

Munich), Cezch Republic (Prague), Austria (Gosau, Hallstatt and Innsbruck) and Switzerland(Schwyz, Luzern, Zurich, Brunnen and Zermatt)). Soon you will be able to read our adventures there!

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concentrated in the following three tabs: in Gluten Free Restaurants and Travel Gluten Free you will find tips for traveling and eating out, a list of gluten free apps I use to prepare my trips and the celiac travel card in more than 30 languages (I always take this card with me when I go abroad). In the Gluten Free Travel Blog you will find the posts about all my trips around the world: Andorra, Austria, Belgium, China, Croatia, Czech Republic, Denmark, Estonia,

Though celiac disease awareness is still very low, along the last years our situation really improved! Nowadays supermarkets have a dedicated area full of gluten free products or dietary products (even private label); some restaurants offer safe gluten free meals; governments launched labeling laws to highlight allergens; big corporations launch ads showing their sensitivity with celiac people; or even in films like “Iron Man 3” where Tony Stark eats a gluten free crêpe for breakfast… I think we cannot complain!

As mentioned before, we invite you to follow our Facebook Page and to read and share our adventures with your celiac (or not) friends! See you on the road!

Since almost the beginning of Gluten Free Adventures, I travel with Isabel, also celiac and a passionate traveler as I am. We are the perfect couple to go and discover the world in a gluten free way. And we are not doing that bad so far! We just came back from a Road Trip through Europe, driving more than 4.800km and visiting 5 countries (France (Dijon), Germany (Heidelberg, Rothenburg ob der Tauber and

My name is Arianna, I’m the creator of Eat Travel Live Positive, and my gluten free story dates back to more than three years ago.

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Eat Travel Live Positive But let’s start from the beginning. I’m a psychologist – apparently not a very useful information, but my studies brought me to New York, where I lived for a few months while having an internship at a university in Manhattan. While there, I felt sick, went to the hospital and found out I probably had endometriosis – a chronic illness that gives different symptoms, many of which are related to the abdomen area. When I got back to Italy I found a great doctor who confirmed the diagnosis – but I still didn’t know that the condition could be related to nutrition. I’ve always eaten very healthy and I’ve always loved food – both cooking and eating – so the other important thing I did after living in New York was to start a blog about this topic. Its first name was Fool for Food and it mainly collected recipes.

A few months later, I got surgery for endometriosis and I naively thougt that all of my symptoms would have vanished after it. But that didn’t happen: those clearly related to food and digestion were still there. That was when I found out that there actually was a connection between nutrition and endometriosis, so I started studying the best diet for it, thanks to books, conferences, articles and online material. I tried in first person everything I learnt, and I shared my path with other women thanks to my blog who was evolving with me. It got better, but I often still felt absolutely sick after lunch or dinner. I will always remember what my nutritionist said to me at one point: “Arianna, you know so much about nutrition by now. You’re doing great, avoiding all the kinds of food that could irritate your body, the only additional thing you could try is to remove gluten from your diet.”

One day, feeling terribly sick after a pasta-based lunch, I decided that from that night on I would have tried it: that’s when I started a gluten free diet – and it worked. All of my symptoms were gone in four days. Four days, after months – or maybe years – of unaware suffering.

my suggestions were useful for their trip, then I feel like I’ve reached my goal.

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I had never thought of that before, but when she said it I started putting the puzzle pieces all together and they made sense.

The same happens when someone tries one of my super simple, fast, naturally gluten free everyday recipes found on the blog or on my Instagram profile and they write to tell me they liked it. I’d love everyone to understand that eating healthy and gluten free is easy and tasty too! I know we’ll get there, one step at a time. This said, it won’t be surprising to know that one of my mottos is: sharing is caring. ;)

After a few months like that, I started to eat gluten again in order to do all of the exams I needed to understand if I was celiac or not – it was a tough month, If you’ll step by my virtual spaces, I’d be more than but I found out I’m not celiac in the end. I “only” have happy to welcome you! a very strong gluten sensitivity. So my blog changed again: it went from all kinds of food, to endometriosis-friendly healthy diet, to gluten free (still healthy). Even its name changed: now it’s called Eat Travel Live Positive – it’s a reminder of all the topics I post about and, most importantly, of the positive attitude towards life that I always try to keep. Luckily, I’m very curious when it comes to food, so I got used pretty fast to cooking without gluten and I even enjoy looking for gluten free restaurants when I travel – it’s like a positive challenge for me! But the thing I like the most is to share everything I learnt, both regarding cooking and eating out, with other people with the same issues. It’s not easy when you have to travel to a foreign country and you don’t have a clue of how to deal with eating safely at restaurants. When even a single person tells me that

Spanish Coeliac Buddy

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Furthermore, as mentioned before, during this program bonds will be created between local young people and visitors. In such way, the program promotes a global and multicultural perspective by integrating the new students or young workers, widening local young’s points of view by means of meeting and sharing different perspectives. So far, FACE JOVEN has been in touch with some Spanish universities gathering information about the different mobility programs that there are and how those work. Apart from this, FACE JOVEN has collected examples of this kind of program forms with the intention of developing one simple form for this purpose. The next step is to put the forms as soon as possible in FACE JOVEN web page and to start enjoying this exciting adventure. Hopefully, in the future, the universities will be aware of the program and the coeliac community will be in touch ready to help each other. Off we go COELIAC BUDDIES!

Are you young? Are you coeliac? Do you enjoy travelling? Would you like to take part in an exchange program? Would you like to have a friend in the new city to help you with simple things as finding gluten free food? FACE JOVEN (The Spanish group of young coeliac people) is working on that to make your exchange experience more easy going and more complete (do not forget that in Spain the gastronomy is a big part of our culture ;P). Throughout this program, you will not only have a buddy ready to help you during the adventure of finding gluten free beer, Ana Prats “tapas”, ice-creams… but also, you will gain a friend with whom you will enjoy sharing the cultural differences, the linguistic barriers, activities… and more! Still no clue of what are we talking about? It is the Coeliac Buddy program by FACE JOVEN! When a student is abroad by his or her own, the hardest moment that he or she must face is the first contact with the designated city. Students may feel overwhelmed due to the fact that they are away from their acquaintances, involved into a totally new city, language and culture, where even the daily routine could turn for them into a challenge (as getting gluten free food). This is the main reason why from FACE JOVEN considers necessary to bet on the Coeliac Buddy Program.

Dutch Newspills Roadtrip Italy

We visited Verona, Milano, Sirmione and Venice during our holiday. While some were shopping, others had a chance to visit and climb a cathedral or enjoy an opera performance. The other days we spent sunbathing at the beach (with a gluten free cornetto!)

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On 11 August, we left for a roadtrip to Italy with nine coeliacs. We rented a van and went on our way. The trip took a total of fifteen hours and took us through Germany and Austria with a traffic-jam of only 8 minutes. As soon as we arrived in Italy, we realised how easy it was to buy gluten free food, as they were selling it in shops on the highway. contamination). The gluten free bakery (GluFree Bakery) we wanted to visit in Milano was unfortunately closed. Luckily, we did find a fair on our way home from Venice, so we just had to stop by for a second. On 19 August, we arrived back in the Netherlands, where we stopped for a last meal on our way home. As one group, laughing, we went our separate ways. A reunion is being organised as we speak. CYE Summer Camp Save The Date: 29/07/2018 – 04/08/2018

An app, AiC Mobile (developed by the Italian coeliac society), helped us navigate to gluten free restaurants such as: La Costa in Bra (Verona) and Le Specialitá (Milano). On top of that, every McDonalds also sells gluten free burgers (in plastic, so no cross

The CYE Summercamp is going to be held in the Netherlands next year! We are proud to announce that we will be hosting and organising the event. It is going to be a week full of activities, a ball, citytrips and most of all delicious food, like our famous ‘stroopwafels’! Maartje Vrielink

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Italian Newspills

Montecatini Event

Of course we spent the evening having dinner together, making fun of each other and having a very good time.

For the first time in Italy the Italian Coeliac Association (AIC) organized an event designed for young volunteers associated with AIC. During the last day, there were some interesting speeches by a The event took place in the city of blog owner and volunteer of the Montecatini, Tuscany, on the 20th Italian Multiple Sclerosis Associaand 21st of May 2017. The topics tion (AISM) and by the organizers involved in this event were various, of the event about the history of from the history of our association the Italian Coeliac Association. to some scientific explanations. First of all a doctor and a dietician As last activity we discussed about talked about the coeliac disease. how we can improve the smartThen we could ask them questions phone app of the Association. or doubts about food, diet, alimentation and more. After that we In my opinion, this event was a had some time to talk, in order to very nice opportunity to meet and know each other, we talked about know other volunteers. We could ourselves and our stories as coeliac talk about doubts and common people, with the participation of problems trying to find effective the volleyball player Federica Stufi. solutions. In addition, we learned

many new things that we didnâ&#x20AC;&#x2122;t know before, about both coeliac disease and our association. We also met very nice people and had a very good time together. I hope that this event is only the beginning, the beginning of a series of periodic events between young volunteers, which can allow us to keep informed each other about problems that we could have in the future. Besides that, this event was a precious opportunity to meet very nice people and make new coeliac friends! Marco Calzi Italian Coeliac Association

BT I’m going), but also by the fear of not finding any gluten-free products during my days abroad, and (last but not least) by the patience needed to constantly explain my ‘allergy to gluten’ to the least-informed waiters.

Apart from what the common sense might get from my studies, I’m more of a free spirit, always looking for the next adventure, due to a very bad syndrome of wanderlust, since I took the first overseas flight at age 1. As a result, I’ve been living all my life with the baggage ‘ready Over the years the content of my to leave’ if by chance I would find a baggage hasn’t changed that last-minute offer for a new place to much, as I tend to be a light traveldiscover. er - just few pieces of my wardrobe that are most comfortably and a pair of extra sneakers - and leave the remaining part of the trolley to fill up with my shopping purchases.

To be fair this ‘extra weight to my life’ has not been an obstacle to my need of adventure, but instead has become another challenge to win: to demonstrate that the coeliac disease is not intended as a problem but as a different (more difficult of course!) stage of life. My affectionate travel companion – as I considered nowadays my disease – has traveled with me also when I moved for 6 months in California, 10k miles away from home and 9 hours of time difference from the people I loved the most.

At the beginning this other traveler caused some issues, first of all the baggage preparation. At this Even so, lately the extra-size concern, I would like to ask all the checked luggage has not girls by age between 20 and 30 if enough space to contain both they could manage to fit all their my needs and the ones of a new wardrobe, life and needs in just travelling buddy: my coeliac 23-kg trolley. Not mentioning the disease. space occupied by the coeliac’s needs: packages of pasta, snacks That’s how I like to imagine my and cookies of all sizes and flavors, life after the diagnosis, as anin other words the ‘gluten-free surother weight is added to what vival-kit’! I’m carrying, partially composed by my ‘gluten-free survival-kit’ This effective extra weight in the of extra food (just in case baggage has evidently reduced there’s nothing I can eat where the space where to fit all my

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I have been coeliac for more than five years, since my first year of College of Engineering, which gave me less social life, a new pair of glasses and the coeliac disease.

Gluten Free Baggage

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...Gluten Free Baggage to the U.S., I will briefly explain how they welcome foreign people wishing to visit their country (if you have already been in the U.S., feel free to skip this part). Before landing, the flight attendants ask you to fill a form where you substantially declare you are not a terrorist, a Nazi, that you are not carrying weapons or food. Actually, the last declaration got me kind of surprised, as I found hard to put in the same declaration dangerous actions and a baggage full of groceries. Anyway, I thought I should have to declare my surclothes and study books, as I was supposed to take the exams in one vival-kit. As odd as it might sound, of the most prestigious (and diffi- due to that single declaration I had cult!) schools in the world: the Uni- to wait a solid extra hour at the U.S. customs for an additional security versity of California Berkeley. control of my trolley, after which I realized they intended as ‘food In addition to that, all that food into my luggage caused me an ex- to declare’ anything that might be dangerous as it could have some tra hour at the U.S. customs. bacteria (meat, diary, raw fruits or In case you have never traveled vegetables).

The counterpart is that all that extra weight in my luggage was not even partially used during my stay abroad! Why? It’s simple! Because I’d rather go to an American grocery shop and discover among shelves full of weird products something that was good for my coeliac disease (my dear companion) that I’ve never tried before: new country, new flavors! Bottom line, my advice for anyone traveling with this disease ‘in the baggage’ is simple: focus on the adventure you’re about to experience rather than be concerned about what you would be eating along the way! There’s always a pack of gluten-free pasta waiting for you on the grocery’s shelf anywhere you will be going, so don’t panic: you won’t die starving abroad : ) Vittoria Laghi Gluten-free travel blogger of “No Toast for Breakfast” www.notoastforbreakfast.com Facebook: @notoastforbreakfast

The good side of all this story is that I was able to reach Email: my accommodation info@notoastforbreakfast.com in Berkeley (which then became my home for the following 6 months) with the baggage full of Italian gluten-free food.

Summer Camp 2017: The Experience much fun. The atmosphere was perfect :) I also liked when we were hiking in Calpe: the view was amazing. I saw palm trees and I could smell the sea. I realJernej Zupancic, Slovenia ly appreciated that I had the chance to taste every traditional food. I had been to The first time I read about summer camp on the web- Spain 5 times but this was the first time I could eat site CYE was two years ago. Unfortunately, I was too gluten-free food without any doubts. young to join the participants but this year I found out that the summer camp would be organised by Although I was the only Hungarian I felt that the Spain and I was old enough to take part and enjoy nationality wasn’t important there. Each of us had every minute of it. When I registered on the page the same disease and that converted us to a good I hoped I would be able to travel to Alicante. I was group. For example I left for home one day after the happy when I got the e-mail that they had accepted camp had finished but I could count on the others me. I was really excited to get to know new people who stayed in Alicante for one extra night. They even and I was wondering about the landscape and the spent the whole morning with me and came to the programmes. When I arrived at the airport one of the airport earlier because they did not want to let me go organisers was waiting for me. At the accommodaalone. I had not thought I would be able to make so tion we could use the swimming pool and gym when many and such good friends. I will recommend the we had free time. Well, we didn’t have time to get camp to every Hungarian I know. bored. We had so many things to do and see! My favourite trip was when we went rafting and we had so I had an unforgettable week with more than 50 participants from all over the world. We could notice the huge and excellent work of the organisers. :) Thank you for everything!!!! For me it was the first CYE camp but I hope it was not the last. :) Dorottya Komlósi, Hungary

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My experience there was probably best thing that ever happened to me. I had so much fun participating in all the activities our organizers organised. Everything from rafting to cooking paella was great. Only bad thing about this camp is its length because its only one week. I would recommend this to everybody who wants to meet people and eat gluten free.

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...Summer Camp 2017: The Experience This experience was truly a first for me, in so many ways. First time tasting croquetas? Check. First time cooking paella from scratch? Check. First time sharing tapas completely worry-free? Check. On top of these culinary experiences, though, this trip was also a first in that it was the first time I spent an extended period of time with other coeliacs. And I realised that when we I met these people, coming from all over the world, with varying cultures, backgrounds, and at different stages in our lives, we were immediately all drawn together by this great bond of mutual understanding. The feeling of relief and respite that comes from spending a week with other coeliacs should not be underestimated. I returned feeling refreshed and with a sense that I am part of an international community I did not even know existed. And I returned having made a group of awesome, understanding friends, with brilliant memories packed in my case alongside a lot of gluten free treats! Sarah Wheldon, United Kingdom I’m still trying to get over a case of CWS: Camp Withdrawal Syndrome. Getting back to reality can be tough, especially after a week of fun-filled activities, awesome people, and delicious food. It was a treat to meet new participants and to reunite with old friends from CYE camp last year, catch up, and share laughs while reminiscing. Aside from all of the memories we created, the camp’s most special feature, in my opinion, was the organization and the team behind it. You could really feel the energy and love that went into creating the camp. It was evident that the

team spent endless hours, days, months, and years dedicating their lives to making sure everything went smoothly. A cool, new improvement this year was the Camp App: forget headcounts, wondering where your friends are, or what was next on the schedule. With our QR codes on our nametags, the organizers were able to scan us into meals and onto/off of the bus, which allowed us more time to do fun things instead of worrying about where people were. Every day was unique and packed with nonstop fun. My absolute favorite part of the week? Our special party. Not many people can say they’ve been to a castle at night. Even fewer can say they’ve been to a private party on a castle at night. Now add a Celiac into the mix? Almost certainly, that Celiac would not be able to eat anything at a cocktail party. But…thanks to this amazing team, we could. Our group gets to say that we danced the night away with friends (old and new) on top of a castle, with breathtaking views, refreshing drinks, and yummy gluten free food. I will never forget that night.

W of variety, planned and it was full of care and love from the team to cater not only gluten free but also different needs mentioned by participants. This attention to detail made it more memorable.

Allie Scheiber, USA

Sultan Yousaf, Pakistán

I would take this opportunity to thank the team for hosting us all and providing us an opportunity to make new friends, have a touristic week full of gluten free treats!

As a Pakistani Delegate to AOECS General Assembly 2016, I got to know that the next summer camp is in Spain. Then and there I decided to be a part of this event. The updates from there on were exciting and the professional and friendly website and feedback from the team gave positive vibes for the week they had planned. I had full support for each query and question so I could be part of the event. The week is one of the most memorable in my life. From landing in Alicante to my departure back, each hour was utilized for a gluten-free Spanish experience. The team had exceeded the expectations and worked very hard for all of us. Although called a European group, I along with the Australian and American delegates made it an International Event.

“Supercalifragilisticexpialidocious!” I cannot find better words than the ones of Mary Poppins to express the unique and amazing week I spent in Alicante. I was lucky enough to enjoy the opportunity, along with my sister, of taking part in an amazing internaIt was my first time in Spain, but probably not the last tional camp with plenty of different activities. Moretime. I am hooked to the Spanish hospitality and the over, I was lucky to be part of a friendly, funny and friendly culture. It was my first experience of River diverse group. Therefore, with a grin from ear to ear Rafting, Kayaking in Mediterranean Sea, Visit to an (which I did not take off my face during the whole Island (Tabarca) and beautiful town of Altea. The day week of the summer camp), I would like to thank the and night visit to Santa Barbara Castle was a charm- incredible organizing team, FACE Joven, CYE… and ing touch to the Alicante city and it’s history. especially, María Van Der Hofstadt, for this experience because without all of them this would not have The summer camp review is incomplete without been possible. Thank you! :D commenting on the reason we were there; Gluten Free Food. One word, Awesome! The food from day Ana Prats, Spain one to last day in this Summer Camp was tasty, loads

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So, why is camp so special? It’s a place where you can be carefree, because for once, everything is taken of. For once, you don’t have to worry about the next time you’ll eat or if you’ll find a gluten free option or not. For once, you can join your friends in enjoying a churro instead of watching them. For once, you can be at ease and focus on having fun instead of worrying about your food. Were there any bad parts about the camp? Only one: that it had to end.

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...Summer Camp 2017: The Experience

Eduard Colomer, Spain I’m really happy to have had the possibility to take part to the CYE Summer Camp of this year in Alicante, Spain, from July 24th to 31st . It was my 2nd summer camp and I need to confirm it’s a wonderful experience if you want to meet new people or meet again with old friends; visit new places and try new activities, obviously enjoying delicious gluten free food with coeliac young people.

university residence where we were staying and the big beaches Costa Blanca offers. I really hope I can join the next summer camps and of course I thank the organizers who managed to make everything possible! Luana Giberti, Italy There are some moments when “Europe” isn’t just a geographical expression or something you hear on the news talking about politics. Even in its small dimension, the CYE summer camp is a perfect example that shows how beautiful can be to bring together young people from all parts of our continent. It’s an experience that gives you the change to get in touch with other cultures and realities and that really enriches you.

If all of these marvellous things were possible we need to thank two groups of people. We were a group of 56 young coeliacs between 18 First of all the Spanish team who organized the sumand 30 years old coming from 18 different nations, mer camp and did an extraordinary job, managing not only european like Italy, Cyprus, The Netherlands, to take around more than sixty people for a whole Finland, UK, etc., but also from Australia, Pakistan and week. And second we can’t forget the people of the USA. With a timetable full of activities, in only one Coeliac Youth of Europe, who invented the summer week we could combine unforgettable moments: camp and kept the initiative alive for eighteen years cultural visits of castles, museums and old villages; through different generations. parties in a disco or a night in the Alicante’s Castle; amazing adventures such as snorkeling, rafting and This summer camp is an experience I’m not going to kayak or hiking in a natural park; paella lesson, every- forget, from the deep blue sea of the Mediterranean thing together with the tasting of traditional Spanish to the evenings, when you could hear people talking food and wonderful people. Moreover, during the in ten different languages. I’m looking forward to the free time we could enjoy the swimming pool of the future, as I’m sure that we’ll have the chance to make

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I’ve really enjoyed this week in Alicante. Meeting again people of last year summercamp, and making new friends I think it’s always the best part of CYE’s summercamps. To share activities with people from 18 different nationalities, it’s an opportunity that I haven’t had before. We’ve done plenty of activities such as kayaking or learning how to cook Spanish paella !

...Summer Camp 2017: The Experience

F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U

lots of beautiful experiences together.

To be part of the CYE Summer Camp organiLuca Pocher, Italy zation team has been a memorable experience for all of us and has esBeing diagnosed as pecially enriched FACE a coeliac brings with Joven’s work. It was it a lot of hesitancies not easy to approve during everyday life. a plan for 60 people At times when food for 7 days. The accomgets into the picture modation, the transthere’s always a part of fers to and from the you that starts asking airport, the buses to all those food related every single place, the questions we get used to asking. What if activities, the meals... being coeliac doesn’t bring these doubts into quesand in addition, can you guess? All of them coeliac!! tion? This is what CYE Summer Camps are about! And what else? Some of them also diabetic, vegetarHaving a fun filled week without worrying about the ian, lactose intolerant, nut allergic, ...etc. :-O How to food that you are eating, and meeting new people design a proper menu with all these details? But not sharing the same condition. only for one meal, NO!! Five meals, seven days!! That’s a super huge challenge. Were we concerned about it? This year’s summer camp didn’t disappoint. We’ve Of course we felt worried about how to make it work had a full week of activities and a tiny bit of sleep. It but we took the plunge and tried to do our utmost was great doing things like rafting, hiking, cultural to satisfy every single participant. And finally we did!! visits, treasure hunting (Posedonia!!), learning how to After two years, at last the Summer Camp arrived and cook paella (Group 3 - 90/91!!), partying, eating trawe were relieved when the day before the group ditional food, and eating, eating, eating more food. arrival, we realized that we had prepared so well and It was great for me to get to meet old friends and everything was under control and we would be able make new friends along the way too. One of the best to enjoy with the rest of the group. It’s not easy to things was the team building activities we had which decide to lead such a project BUT María did and she helped the group of 67 participants from around the did it soooo well. She knew how to delegate duties world really get along with each other. perfectly. Even when the eleven organizers lived thousand of kilometers from each other. That is what The end of the camp always leaves a bitter sweet it makes it so valuable: 18 different nationalities, so taste, but then again there’s always next year’s Sum- many different cultures and languages... but we did mer Camp! it! And we really loved sharing this time together! Thank you for the memories CYE Summer Camp Alicante 2017! Daniel Grima, Malta

The CYE Summer Camp Alicante 2017 Team

Recipe: Stroopwafel Take a little of the dough and put it on the wafer iron. Slowly put down the lid and bake the cookie till it’s a golden brown.

Here is a recipe for glutenfree stroopwafels, in case you can’t wait till the summer to try them!

Put them on a piece of baking paper, let them cool down a little, and put a little of the syrup on the cookie. Take another cookie and put it on top of the first. Move it a little so the syrup gets smeared out over the whole cookie. Let them cool off on a rack.

For the filling:

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125 grams of stroop (syrup) 75 grams of light baster sugar A ½ teaspoon of cinnamon 20 grams of butter

Warm the syrup, sugar and cinnamon on low fire, until it just boils. Take it off the hot plate and stir the butter through it. If, during the baking of the waffles, the syrup gets too thick you can warm it again a little, but don’t let it boil! For the dough:

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300 grams of glutenfree white flour, for example Schär mix C 200 grams of butter, on room temperature 100 grams of light baster sugar ½ a teaspoon of fiberhusk 2 eggs 2 teaspoons of cinnamon A little salt 75 ml of cooking cream

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Mix the flour, sugar, cinnamon, salt and fiberhusk. Add the eggs and butter and mix it thoroughly Mix the cooking cream.