Sept. 23 - 24, 2025 - Evolution
- ljbritt50
- Sep 26
- 2 min read
Some time ago, my son Peter and I conceived the idea of creating a YouTube video series based on gluten free cooking. Because of a household move to another town for his job and my battles with cancer and diabetes, the project got delayed. Finally, we're in a position where we can move forward with the idea. Over the past couple of months the concept for the video series has evolved from a simple cooking show into something more complex. My background as a teacher has made me want to add an educational element to the program. As a result we have added a website which will share not only recipes but research material into several different related topics. Initially, we were able to recover a paper on the different types of flours and starches available for cooking and a primer I created on how to make gluten free pasta. They had been archived from a previous web site created nearly 25 years ago. I'm relieved not to have to rewrite Fundamental Flour Facts because the original paper took more than 3 months to research and write. At the moment, I am also creating information that will delve into the broad variety of types of rice on the market and how to best cook them in order to make them bioavailable in a positive way.
These past two days have been spent writing scripts for the first five videos in the series and procuring domain names and URLs for the videos. We've done some preliminary work on setting up a complementary website and today we went shopping for a dress for me to wear that will respond well to videotaping. I've lost 75 lbs over the past year and nothing in my current wardrobe fits or is appropriate for filming. Each day we get a little closer to the actual production of the first video series. I feel it's coming together well and hope that, as we gain more experience, our final products will look more professional. In the meantime, it's definitely a process as our project evolves from concept to reality.
Best wishes always…
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