In Grain of Truth I lay out the case for eating healthful whole wheat that includes gluten when long-fermented, as in sourdough--and I take on the anti-gluten brigade based on my extensive research. I say gluten sensitivity is more fad than fact for the vast majority of people who have stopped eating wheat, But Catherine Bergen, owner of Napa's Cate & Co Bakeshop . which is gluten-free, takes the opposite point of view. Who's right? Come by for an evening of passionate debate and make up your own mind at Napa Bookmine, 964 Pearl Street, Napa.