Northshore Magazine

November 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 165 of 259

Pingree School THE NORTH SHORE'S CO-EDUCATIONAL INDEPENDENT DAY SCHOOL FOR GRADES 9 –12 537 Highland Street | South Hamilton, MA 978-468-4415 | Open House OCTOBER 25 10 a.m. to 2 p.m. YOU DON'T WANT TO MISS WHAT WE HAVE TO SHOW YOU. NEW STATE-OF-THE-ART ATHLETICS & ARTS FACILITIES INNOVATIVE ELECTIVES ACROSS GRADE LEVELS CIVIC ENGAGEMENT AND SERVICE PROGRAM X:1 TECHNOLOGY PROGRAM A DIVERSE COMMUNITY COMMITTED TO ACCESS TEACHING THAT PROMOTES THINKING, ORIGINALITY & COURAGE Food ne 164 Essex, didn't have to change anything to do so. In fact, the fried seafood at Woodman's has been gluten free ever since the restaurant's founder, Chubby Woodman, first developed it nearly 100 years ago in 1916. "It's not like we did it to jump on the bandwagon," says Mau- reen Woodman, director of sales. "We were the bandwagon." Since the recipe for Woodman's fried clams and other fried seafood has consisted of little more than corn flour and evapo- rated milk for a century, the eat-in-the-rough Essex institution has been a longtime favorite for those with celiac disease, an autoimmune disorder in which gluten damages the small in- testine. In fact, Maureen Woodman says that in the 1960s and '70s, a celiac newsletter—distributed in print, long before the advent of the Internet—touted Woodman's of Essex as a place that was safe for celiac-suffering diners. Once the Internet took hold and gluten-free diets became mainstream and com- mon for people without celiac disease, Woodman's did even more to accommodate its gluten-sensitive patrons. "We just kind of kicked it up a notch," says Woodman. Flavor Saver: Nearly everything at Life Alive can be made according to customer specifications.

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