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A chAnge oF course
Maltin came to Columbian College to study
physics. She aspired to being an astronaut, but
her freshman class with carl Stern, now an
emeritus professor of media and public affairs,
set her on a new path.
“I took media law as one of my Columbian
College requirements. After our midterm exam,
Professor Stern wrote ‘SEE ME’ on my exam
and, of course, I assumed the worst. But when
I met with him he said I had a talent for
media writing and convinced me to take a few
more classes. I got hooked and switched my
major to journalism. …Without Professor
Stern’s suggestion, my life may have taken a
totally different course.”
A knack for journalism wasn’t the only surprise
Maltin discovered at GW. Before her senior
year, she was diagnosed with Celiac Disease, an
autoimmune ailment that attacks the small
intestine and prevents absorption of nutrients
from food. “It was a huge wake-up call for me,”
said Maltin, who suffered from migraines and
stomach problems before bringing her illness
under control.
“It turns out that all of my problems were
caused by the food I was eating,” she explained.
“The disease is triggered by eating gluten, the
protein found in wheat, rye, and barley. So,
eating breads, pizza, pasta, cookies, cakes,
waffles…anything with those ingredients, was
causing a toxic reaction in my body.”
“My professors made a point of reminding
us to give back to our community,” said Maltin.
“They all gave back every day by helping their
students advance in their lives and careers.”
Within about six weeks of starting a gluten-free diet, Maltin was healthy. “I just
couldn’t believe how much food could affect my life,” she said.
The diagnosis set her in a direction that would become her career and passion.
After graduating from GW, Maltin entered the Institute of Culinary Education,
broadening her knowledge of nutrition and food allergies in the culinary
profession. She also experimented with substituting gluten-free options for some
of her favorite recipes.
“I have loved cooking as long as I can remember,” said Maltin. “As a little girl, I
helped my grandmother churn butter, pick corn and tomatoes in the fields, and
make pies. I sought my degree in culinary arts to combine my love for food and
writing into a career.”
In addition to her recent book, Maltin penned Beyond Rice Cakes: A Young Person’s
Guide to Cooking, Eating & Living Gluten-Free. “I wanted to write a cookbook
and lifestyle guide that was easy to use, took advantage of fresh, healthy, and
high-quality ingredients, and made people feel normal,” said Maltin. “The recipes
are easy to make, not terribly time consuming, and consist of my favorite foods
that I can’t typically get made gluten-free at restaurants, such as Italian, Asian,
and Mexican.”
The availability of gluten-free food and beverage products has increased
dramatically in recent years, and many grocery stores now have gluten-free
sections. Maltin attributes the increase to the 2004 decision by the National
Institutes of Health (NIH) to reclassify the ailment as a “common disease.” NIH has
since launched a major awareness campaign to educate doctors and the public.
Maltin’s volunteer work with the Celiac Disease Program reflects not only her
commitment to helping others cope with the disease, it also embodies another
lesson she learned during her years at GW.
“My professors made a point of reminding us to give back to our community,”
said Maltin. “They all gave back every day by helping their students advance in
their lives and careers.”
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