Please Don't Pass The Nuts™

Home Free Treats, Newsletter Contest, February

2012-02-09T08:36:00.000-05:00

Home Free Treats is a fave in the Allergic Girl household. Ifirst wrote about them in 2008 and then again in 2011,when they introduceda soft GF oatmeal cookie which has become my newest fave. They also sell safe chocolate chips, cocoa powder and flowers and baking kits which I haven't tried but how wonderful!

What I admire about Home Free Treats is that have a clearmission; allergen policy and procedures; and a helpful FAQ. The products are delicious and they are created in a facility thathas: "No peanuts, tree nuts, eggs, wheat or dairy, soy (exceptlecithin), fish, shell fish, or sesame are permitted in our facility for anyreason at any time. The only soy in our facility and some of our products issoy lecithin, which is tolerated by most (but not all) people with soy allergies."

This month they have kindly offered a giveaway on my newsletter: four boxes of cookies to four lucky winners: gluten free mini vanilla and gluten free mini chocolate chip cookies are up for grabs.

But you can only win if you sign up here or on the right of this blog. The next newsletter comes out soon so don’t delay.

Gluten Sensitivity, WSJ.com

2012-02-08T08:00:00.000-05:00

Going gluten-free? The Wall Street Journal reports on a "New Guide to Who Really Shouldn't Eat Gluten". From the Wall Street Journal:

"Aiming to clarify the situation, a group of 15 experts from seven countries is proposing a new classification system for the gluten-related disorders plaguing a growing number of people around the world for unknown reasons. The proposal defines a spectrum of illnesses based on the kind of immune defenses people mount to gluten, from wheat allergies to autoimmune responses, such as celiac disease, in which the body mistakenly attacks its own tissue. Other autoimmune forms include dermatitis herpetiformis, which causes itchy skin lesions, and gluten ataxia, which affects brain tissue, resulting in unsteady gait and lack of motor control. The experts also propose a third category for "gluten sensitivity," in which patients report the same symptoms as celiac disease but test negative for telltale antibodies. Some doctors have dismissed such complaints as imaginary, or fueled by the boom in gluten-free foods."

Read more on The Wall Street Journal website.

Resources, Allergen-Free Baking Class

2012-02-07T10:44:00.000-05:00

What a fun afternoon we had on Saturday, talking, laughing and baking in Brooklyn with me, Heidi, Brooklyn Allergy Mom and new friends!

This event was another example of my motto: Just because you have a restricted diet does not mean you have a restricted life. Including cake! Here are some of the baking resources we discussed.

Do you have more ingredients sources, books or blogs names to add? Please do!

**

Ingredients suggestions/resources:

Chocolate: Hershey’s cocoa powder, Enjoy Life Chocolate chips
Flours: Maseca, Argo Corn Starch, Sweet Rice Flour, Glutinous Rice Flour, Arrowhead Mills Brown Rice Flour, Authentic Foods flours
Baking Soda: Arm & Hammer
Baking Powder: Davis Baking Powder (Double Acting) gluten-free and peanut-free
Shortening: Spectrum Organic Shortening (Palm)
Non-dairy “milk”: Rice Dream Rice Milk
Red coloring: McCormick Red Food Dye
Vanilla: Nielsen-Massey Vanillas, Inc. Madagascar Bourbon Pure Vanilla Extract (gluten-free)
Sugar: Domino Sugars (Brown Sugar, White Sugar + Confectioners Sugar)
Gums: Bob's Red Mill Xanthan Gum

Cookbooks:
Allergen-Free Baker’s Handbook - Quite simply the source for top eight free baking for home cooks/bakers.
Food52.com - Crowd sources cookbook by expert home cooks. Lovely tome.
Cake Mix Doctor Bakes Gluten Free - If you want to play with pre-made mixes this is an easy fun book with some allergen substitutions.
Gluten-Free Baking - Chef Coppedge uses almond flour but well constructed recipes for chef students.

Restaurant lists for NYC:
Food allergy friend list by Allergic Girl
Gluten-free friendly list by GFbird


I frosted these red velvet cupcakes. Can you tell how much I love frosting?

Thanks everyone for participating in this frosted fun!

Emailing the Restaurant, Food Allergies

2012-02-06T08:30:00.000-05:00

Recently I had a staycation booked with three grade school best friends at a hotel here in NYC. As they are non-allergic girls they said, “You pick the restaurant.” As it was for a Saturday night, I picked Craftbar, a place to I’ve been many, many times, I know the menu, the management and the chef and they have even hosted Worry-Free Dinners in the past.

But in looking over the menu two days prior to our “trip” I saw the menu had radically changed; gone were some of my old fave dishes like the hanger steak and now it was a lot of fish, fish and more fish. Not good for this Allergic Girl. The hanger steak still existed though, I discovered, but now it was on the lunch menu. So I gave it a shot: that the restaurant might reserve a lunch dish for my dinner.

Creating a long-term relationship with a restaurant is for just this purpose: as a long-time loyal customer, they may make an extra special exception or in this case set aside a lunch dish for dinner.

I bet you will find yourself in a similar situation at some point (at least something close, so here is the outline of the email I sent:

***

Dear General Manager of Craftbar,

I hope this finds you very well! I’m coming in on Saturday with three dear friends for our combined birthdays.

The dinner dish of hanger steak with potatoes and onions is gone from the dinner menu but still on the lunch menu. The rest of dinner menu is fish heavy which I can’t do because of severe food allergies. Might it be possible to get that lunch steak dish for dinner?

Gentle reminder, my food allergies are ________.

Let me know.
Thanks!

***

And here was the response:

Chef has saved 1 hanger steak for you. These options can also be tailored to your restrictions:

Pancetta-Wrapped Guinea Hen 25.

Berkshire Pork 25.

Roasted Sweetbreads & Braised Veal Breast 23.

Best,

General Manager/Wine Director
craftbar

***

When I got there, I checked in with the manager who said, "We are all ready for you!" And I double-checked everything with the server. He said, "We have everything all ready!" and he even had a print out of all of my restrictions. I still went over all of my food allergy needs and requested that they use a fresh pan, fresh gloves and tongs. Even if/when a restaurant knows you and your needs; even if you are a weekly or nightly regular, *it is always our responsibility to communicate, repeat, underscore and clarify our needs.*

The server said: “Don’t’ worry. This order will be like DEFCON 2 when it gets back there.”

That’s what we like to hear. The steak was perfect and dinner was lovely.

Have you created a relationship with a local chef or restaurant lately? Do tell!

Connecting, Food Allergies

2012-02-02T08:30:00.000-05:00

On this week’s date with a new guy, he suggested a non-food activity: music at theBlue Note to hear Morley. Afterwards,we went to have a cup of tea at Caffe Dante, one of thefew remaining original coffee houses in Greenwich village. A traditionalItalian café spot, they have lots of desserts including homemade gelati and sorbetti -many with nuts.

He asked if I wanted dessert. Of course I said no. But he really, really wanted to get mesomething besides a mint tea.

Finally I said, “I have severe food allergies to nuts andnothing in here is really safe. Lots of lovely nutty desserts. But not reallyany that are safe for me.”

“So, you have your Epi?”

“Yes. I have two in my purse.”

“Is it severe enough that if the pans or tongs have touchednuts…”

“Yes, that could cause a major issue.”

“Hmm. I almost died once. And had to get an injectable.”

See what he just did? Got that food allergies are seriousand medical and connected to me and that with his own medical story. Feel like food allergies make you separate, different, otherthan? You can also use this as a way to connect or someone can use as a way toconnect with you.

Food allergic adults, go get your date on!

Dr Oz, Food Allergies

2012-02-01T07:30:00.000-05:00

This is from an article last week on Dr. Mehmet Oz’s site writtenby Dr. Mark Hyman. It's called "The Anti-Allergy Diet" and this is the lead: "Are hidden food allergies making you gainweight? Mark Hyman, MD, has a 3-week anti-allergy diet to help get your systemback on track so you can start shedding pounds."

Food allergies are very serious and can be life threatening; a food allergy does not cause weight gain. The only “anti-allergy” diet for those of use withan IgE mediated food allergy is strict avoidance of the allergen. Go to reliable medical source for information about thedifference between food allergy and food intolerance. If you suspectyou have a food allergy, see a board certified allergist.

Here's a helpful video about food allergy (specifically peanut allergies) from Dr Robert Wood at Johns Hopkins hospital (through Kids with Food Allergies).

Here's another helpful series of slideshows and videos about food allergies from my colleague Dr. Mike Pistiner.

And you can find all the top websites for reliable food allergyinformation on my website Allergic Girl.

Atlas Room, Washington DC

2012-01-31T09:00:00.000-05:00

This email below comes from a regular Allergic Girl blog reader. She uses all of The Steps I talk about on this blog and in my book:

Dining out with safe friends (people who understand yourmedical needs)

Contacting a restaurant ahead of time

Emailing a detailed request

Receiving a very positive response from the restaurant

Still proceeding with caution on site

Checking in and reiterating needs once there with staff andserver

Eating well and safely

And… having what sounds like a lovely evening

***

I emailed youonce before - about my friend's wedding at the Biltmore Estate. Well, I haveanother great place to dine as an individual with severe food allergies here inDC. Atlas Room. I hadreservations there with a couple of my good friends (actually the ones who weremarried at the Biltmore Estate), I looked at their menu online and was quitenervous. I emailed the Atlas Room a few days before dining there b/c I wantedto know if we would have to change our dinner reservations.

By the end of the day, they had emailed me back informing me that they hadspoken with the chef, and they attached a menu detailing what was completelysafe, what they could modify and what I should completely avoid b/c it couldn'tbe modified. They promptly answered my questions of how the various disheswould be modified. When I arrived for dinner, I informed the host that I wasthe member of the Smith party who had emailed earlier in the week about theallergies, the host knew who I was and when we were seated the waiter knew allof my allergies and was able to promptly answer any questions I had and assuredme of their best handling practices when it came to my dinner. I even haddessert, which I normally pass on due to the looming fear of the unknown.

I know that you are always looking for places that are food-allergy friendlyand Atlas Room will certainly be getting much more of my business.

***

Great job, Sarah and thank you for sharing!

Allergic Girl® Newsletter, 2012

2012-01-30T08:37:00.002-05:00

New Year, new newsletter!

I’m excited to be back on the monthly newsletter track. They will packed with food allergy news, stories, contest giveaways and more.

The first new newsletter went out last week. Don't miss the next one.

Just sign up here or on the right side of my blog.

Sharing the Wine

2012-01-26T08:30:00.000-05:00

“What kind of wine are you drinking?”

“It’s a Petite Syrah.”

It looks good. May I have a sip? Maybe I’ll order the samething.”

“Why don’t we get a second glass from the waitress and I’llhappily share.”

“Do you have a cold?”

“Not at all. I have food allergies. I’mseverely allergic to nuts and fish. If you take a sip of my wine and say, youate salmon today, I could be in trouble when I then take a sip after you.”

“Wow. I did have salmon for lunch and some cashews thisafternoon. I’ll just order what you’re having. So, what else should I knowabout your food allergies?

Natural openings to have The Talk aboutyour dietary needs in a clear and confident way happen all the time. Even on adate with someone new. And you can make it an easy part of the conversation.

This vignette happened just before Christmas with a new guy.He asked to take me out to dinner for our first date so I suggested a restaurantthat I’d been to often. I know this resto group has a food allergen policy inplace and the food is yummy. (It was 5 Napkin Burger and here’s my list ofother NYC spots.) I had arrived early and ordered a glass of wine.

That glass of wine gave him an entre to share something with me – my tastein wine. Also, it’s an intimate act to share food or drink with someone so by asking to share my glass hewas showing me his romantic interest as well – both clear signals.

I didn’t want to shoot down those signals but as I do needto keep myself safe, I opted for a “Yes, let’s share” option that was still safe for me – a second glass.

He took what could have felt like a rebuff, “I don’t want toshare my glass with you”, and asked for more information: "Do you havegerms? Is that why you don’t wish to share?"

This was a perfect chance to reassure him that I don’t havegerms and, generally, I’m happy to share. My version of sharing included a new piece ofinformation: I have a seriousmedical need which necessitate some extra steps for my safety and I’m clear onhow to execute those steps.

He received that information as it was intended and after thatone sentence he now understood that drinking from my glass was out and that inorder to move forward with me on an intimate level, he needed more informationabout my medical needs.

Such a simple seeming conversation but the transaction wasdeep.

Next up: he asks to cook me dinner (and I let him).

Have you had The Talk lately with someone new?

Katz Gluten Free, Powdered Doughtnuts

2012-01-23T08:30:00.000-05:00


Courtesy of Katz Gluten Free

Katz Gluten Free is now making doughnuts, powdered ones. They started the roll out during Chanukah as fried foods are traditional to celebrate the miracle of lights and sufganiyot in particular. (Here is a GF sufganiyot recipe from Gluten-Free by The Bay from 2006.)

Post-holiday season, Katz Gluten Free is rolling out these beauties as a permanent fixture on their GF canon of goodies. They sent me a sample pack. I had a sliverjust to test, which turned into a Cookie Monster moment. Cake-y, not fried tasting and light (as light as a cake-y based doughnut will be which is not much), it was a delight. Here are the ingredients of the powdered doughnuts from the website: "gluten free flour (white rice, corn starch,tapioca), water, sugar, eggs, canola oil, baking powder, xanthangum, salt, confection sugar."

*Nota Bene: Katz Gluten Free also sent me their two other doughnut offerings, custard filled and jelly filled to try. These products didn't have a complete ingredient label on the package nor a complete listing on the website: "custard filling" and "jelly filling" is not enough information. So, I did not test nor can I review those products yet. As per my sampling policy (listed here), I did mention my label concerns to Katz Gluten Free as a problem both for me, individually, and as a blogger, and for the food allergic, food intolerant communities; we cannot eat anything without proper and clear labels. Katz Gluten Free assured me that said they were working to correct the oversight. When that happens, I will happily review.*

All Katz Gluten Free products are gluten-free, nut free, dairy-free and made in afacility that is free of those items (NOT egg free though). They keep turningout treats that are Kosher and too good! I’d ask the to stop for my waistline’ssake but no, Katz Gluten Free keeps going.

Thank you, Katz Gluten Free!

Dating, Food Allergies, Living Without Magazine

2012-01-19T13:30:00.000-05:00

If you're dating with a severe dietary restriction like food allergies or celiac disease, Living Without magazine has a nice dating piece with some quotes by this Allergic Girl in their latest issue (Feb/Mar 2012). You can pick up a copy here.

If you need more dating advice, my book Allergic Girl has a whole chapter on dating with dietary restrictions.

I help clients all the time tackle this issue in one-on-one coaching sessions. Contact me for more information about starting a Dating Boot Camp program today.

And stay tuned to this space for more dating stories from this single Allergic Girl who never lets food allergies stop her from having fun, safely!

King Arthur, Gluten-Free Chocolate Cake Mix

2012-01-18T08:00:00.000-05:00

I’m a big fan of the gluten-free and top eight allergen-free line from King Arthur Flour; however, I haven't tried everything. So, last week, when I threw a special dinner party, I knew I wanted to make chocolate cupcakes with white icing. Having never used the King Arthur Gluten-Free Chocolate Cake Mix, I bought a box and thought I’d give it a test run.

The result, I’m pleased to report was a chocolate cupcake with fine, soft crumb. The cake is moist with a deep cocoa flavor that is not overly sweet and has no aftertaste, as some GF products and mixes do. Two testers said: “If you didn’t tell me this was gluten-free, I would have never known”. They are that good. So good in fact, I totally forgot to take a beauty shot! I topped them with Brooklyn Allergy Mom’s “buttercream frosting” also out of this world good.

Here's more info about this mix from the King Arthur Gluten-Free Chocolate Cake Mix site:

Certified Gluten-Free™ by the non-profit Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group (GIG®).
Beat in 4 eggs, vegetable oil, water, and gluten-free vanilla extract. Spoon into 2 round layer pans, bake, and enjoy. Add your own frosting, if desired.
Another benefit: we’ve worked hard to ensure that cake made from our mix will stay fresher longer than cake made from other mixes.
Wheat-free, soy-free, nut-free mix is packed in a dedicated gluten-free facility.
No additives, preservatives, or artificial flavors.
Kosher.
22-ounce mix makes two 8” or 9” round layers.
Note: You must use an electric hand mixer or electric stand mixer to make this mix.

And here is a PDF of the ingredients online - great transparency King Arthur Flour - thank you.

Nota Bene: For many of the King Arthur Flour gluten-free mixes, you do need to add allergens back inlike dairy and eggs. Here’s the King Arthur Flour community discussion board about their GF lineand even a question about making this mix egg-free.

King Arthur Gluten-Free Flour, thank you for another winner product that makes allergen-friendly desserts and entertaining that much easier.

Short ribs and Gratitude

2012-01-17T08:44:00.003-05:00


Brown the meat in batches

A cliff of short rib before being served

I'm starting this New Year with somenew powerful goals: one of which is to get even more adventure from my lifewith food allergies. To that end, I created a food allergy-free dinner party toseal in those new goals. Braised short ribs and chocolate cupcakes anyone? Thiswas my first short rib creation ever. Since de-vegetarian-ing myself over fiveyears ago, I've re-discovered my lurve for all meats, especially braisedones. So at this dinner party, chez me, all the food was Allergic Girl friendly with somealterations for my guests as well: one only eats Kosher meat, another isgluten-sensitive, another eats no processed sugar in any form, another is anomnivore for whom a “free from” dish would equal “probably doesn’t taste good”.All were meat eaters (although I would have happily made a vegan dish if needed)so I created this menu starting with what I'd like most and going from there.For the braised short ribs, I combined several recipes to create myversion. Here were my base recipes: from Simply Recipes,FoodNetwork, BonAppetit and TastyKitchen. They all had a few things in common, so I took those commonelements et voila. Please note this recipe needs an overnight step and it istotally worth it.

***

Short ribs ala Allergic Girl

Ingredients

10 - 12 beef short ribs, bone-in (I used Kosher)

Kosher salt

1-2 T olive oil

1 yellow medium-sized onion, peeled and chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

4 cloves of garlic, chopped

½ bottle 750-ml bottle good dry red wine (I used aCabernet Sauvignon mainly because that’s what I had handy)

1 15 ounce can of diced tomatoes

48 ounces of liquid, like water or stock or a mixture(I used Swanson’s 33% less sodium chicken broth that’s GF)

Method

1. Preheat oven to 350°F. Season the ribs with salt.Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs andbrown them on all sides. Turn the heat down to medium to sear the meat andbrown but not burn it. Work in batches if you need to so that the ribs aren'tover-crowded.

2. Transfer the ribs to a plate. Use the fat that cameoff the ribs combined with the oil to sauté the celery, carrots and onion,stirring often, until softened, about 5 - 7 minutes. Then add the garlic andsauté for 2 minutes or until cooked through. Add the wine, deglazing the pan,scraping off any browned bits from the bottom of the pan. Boil the wine /veggie mixture for 10-15 minutes until slightly reduced and fragrant.

3. Return the ribs to the pan; add the stock and thecan of tomatoes, making sure the liquid covers the ribs. Bring to a boil, turnoff the heat; cover with foil and place in the oven. Braise the meat, cookingin the oven, until the meat is fork-tender, 2 to 2 1/2 hours. (I cooked minefor 2 hours.) Allow the ribs to cool in the liquid, then cover and refrigerateovernight.

4. The next day about one hour before you are ready toserve, remove the excess fat that has solidified at the top from the overnightchilling. Remove the ribs; boil the liquid until it has reduced by half, about20 minutes. Taste for seasonings - should be salty enough from the chickenbroth but if you used water, adjust. Place ribs back into the pan with cookingliquid and cook over medium heat, uncovered until bones of the ribs havedetached about another 20 minutes. Serve over rice or gluten-free noodles.

Finished dish with steamed rice and broccoli

School Access to Emergency Epinephrine Act

2012-01-16T08:26:00.000-05:00

In December 2010, The National Institute of Health’sNational Institute of Allergy and Infectious Diseasesreleased their guidelines on food allergies for both the allergist and patient communities. Within is stated that: “First-line...treatment forfood-induced anaphylaxis…is Epinephrine.”

FAAN is actively working to get un-designated or stock epinephrineauto-injectors into schools. And they need our help. From a FAAN press release:

The Food Allergy & Anaphylaxis Network (FAAN™) isworking on federal legislation that would encourage states to adopt lawsrequiring schools to have on hand “stock” epinephrine auto-injectors – meaningepinephrine that is not prescribed specifically to a single student but can beused for any student and staff member in an anaphylactic emergency. In 2011, Nov.17 this bill (S. 1884), the School Access to Emergency Epinephrine Act, wasintroduced in the Senate by U.S. Senators Dick Durbin (D-IL) and Mark Kirk (R-IL). On Dec. 8, the bill (HR.3627) was introduced in the House by DemocraticWhip Steny Hoyer (D-MD) and Rep. Phil Roe(R-TN).

What can you do? Send a letter, email or Tweet to yourState Senator or Representative asking them to support bill S. 1884, the School Access to EmergencyEpinephrine Act, introduced in theSenate by U.S. Senators Dick Durbin(D-IL) and Mark Kirk(R-IL) and bill HR. 3627 introduced in the House by Democratic Whip Steny Hoyer (D-MD) and Rep. Phil Roe (R-TN).

FAAN has more information on how to contact your local representative about these two bills that could save a child's life. Act now.

Baking Class, Brooklyn

2012-01-13T07:50:00.000-05:00

Do you want to learn how to cook allergen-free chocolate chip cookies & allergen-free red velvet cake with "buttercream" frosting like the ones in the picture below?

Are you in the New York City area?

Join us in an interactive baking setting as we bake allergen-free with Heidi Bayer, aka Brooklyn Allergy Mom and talk about lifestyle strategies with Sloane Miller, aka Allergic Girl. Learn how to bake chocolate chip cookies and red velvet cupcakes, and leave with the recipes as well as complimentary gluten-free all purpose flour provided by King Arthur Flour.

When: Saturday February 4th
Time: 2:00 - 5:00pm
Where: Brooklyn, NY

Click here for more information and to buy tickets.

NB: This NOT an exclusive allergen-free facility. Heidi and I will explore issues of cross- contamination and how to manage risk anywhere. For questions about your food allergies and your possible risk, talk to your board certified allergist.

Guittard Chocolate, Allergen-Friendly

2012-01-12T08:39:00.000-05:00

I met the Guittard company in 2010, at the Natural productsExpo East. In business since the 1850s, Guittard creates chocolate confections for retailconsumers and commercial food manufacturers as well as chefs. Their chocolatecomes in blocks, bars, chips, powders and discs for easy melting. It is alsocountry specific, cocoa content specific and made by hand. All whichmeans that Guittard is serious about chocolate.

And all that seriousness usually that means nuts for many candy, confection and chocolate manufacturers. At thevery least, it doesn’t not mean nuts. Many chocolate companies of this caliber don’t or can’t guarantee thatthey don’t have nuts in the facility everywhere. Or they don’t have a clearpolicy in place. Or they may have a policy but they may not communicate that policy or stance on their company website.

Not so with Guittard. At the 2010 Natural Products Expo East, I talked witha regional sales representative who said: “We are gluten-free and peanut-free and I will have tocheck about tree-nuts.” (Their packaging now has “produced in a peanut-freeand gluten-free facility” right on the package, see above.) The sales repfollowed up a few weeks later, sending me samples to try and a document with the full foodallergen scoop. Here is Guittard's allergen statement (PDF) and here is their allergen information on their website’sFAQ.

From the Guittard website:

Q: Are your chocolate products gluten-free?
A: Our products and our processing are gluten free.

Q: Are your chocolates made in a peanut-freeenvironment?
A: Yes, Guittard Chocolate Company is peanut-free.

Q: Do your chocolate products contain nuts?
A: While our facility is peanut-free, almonds are used in some chocolateproducts made at Guittard. Click here toview our comprehensive statement about the use of almonds at Guittard.

They are not dairy free or soy free.

The presence of almonds in their facility did not deter me fromtrying with a safe friend with meds at the ready. I had no reactions andhave now tried several of their products since without issue. Including the chickpea chocolate cluster recipe by Chic Naturals that I reviewed so glowingly recently.

*"May contain" labeling is a very individual decision and oneyou should discuss with your allergist for the best plan for you.*

The Guittard chocolate isdelish, they have a full range of options and they are in Whole Foods as well as other retails outlets and are available on Amazon.com as well.

Thank you Guittard for making a delicious line of chocolate confections.

Junior Mints

2012-01-05T09:30:00.000-05:00

I had heard that Tootsie rolls, and their other candies and facility, were nut-free but didn’t think too much about it. I'm not a huge candy eater. But darn it, if Bed, Bath & Beyond’s sales trick didn’t get me. I was making a return a few weeks ago and Peppermint Junior Mints were at hand level at the counter, I picked them up and read their ingredients and allergen statements. Nut-free and gluten-free?

When I got home the website confirmed it.

All Tootsie products are:
    •    Gluten-Free (All Tootsie products are gluten free except Andes cookies.)
    •    Peanut-Free
    •    Nut Product-Free
Tootsie does not use wheat, barley, rye, oats, triticale, spelt, or any of their components, either as ingredients or as part of the manufacturing process. Corn and soy products are used during the manufacturing process.

Thank you Tootsie company for your ongoing commitment to doing what you do best - without nuts!

Christmas Dinner, Allergen-Free

2012-01-04T09:42:00.000-05:00

This time of year is always quiet for me. The city empties out, people hunker down or leave town and Jewish people, well, we kind of do our own thing i.e. go to Florida, work, volunteer, hang out or a whole lot of not much. Ever hear the cliché of movies and Chinese food on Christmas for Jewish people? It has a basis in truth. When I was a child in New York City those two things were the only thing open on Christmas Day – that’s changed as lots more stays open later or opens earlier. But because this isn’t my holiday, typically I don’t do much. Until this year, when I decided to co-host a December 25 dinner; like Thanksgiving all over again. The guests were a mix of relatives and friends; Muslim, Hindu, Jewish and Christian. And the dinner was all yummy and allergen-free for this allergic girl: no nuts, no fish, no wheat. (It was also low-fat, low salt, part vegan and all super easy).

The recipes were:

-Brown sugar glazed sweet potatoes by Epicurious ( I omitted the almonds).

-Beet greens by Food52 (I didn’t make these but it’s a great idea for beet tops).

-Roasted beets (I added orange zest just before serving) – I don’t follow a recipe but here’s a decent one from about.com.

-Roasted Brussel sprouts (I added lemon zest and juice just before serving) - I don’t follow a recipe but here’s a decent one from about.com.

-Short ribs – we used this a base recipe then made a few alterations, like less wine.

-Lemon garlic chicken - no recipe but there are tons on the internet.

-White rice (pre-made from a local Chinese restaurant, so fluffy!) mixed with butter and parsley.

What was your holiday like? Did you travel? Volunteer? Make or attend a family dinner?

Chic Naturals

2012-01-03T08:41:00.000-05:00

(These are all five flavors, set out for me and my non-allergic co-tester of Chic Naturals roasted chickpeas.)

Chic Naturals found me on Twitter and when I had a zoom around their website, I asked to get some samples and I’m so glad I did. I’m a chickpea fan, baked, fried, stewed; I eat them with pasta and I love to snack on them. So these snacks are really right up my alley.

Chic Naturals says they are “Made in our own dedicated Gluten Free, Nut Free facility.” Further exploring on their site produced their “About Us” link. What interested me most were their statements about being a dedicated facility and which chocolate they use. I emailed asking for some further information. Here is the reply I received, reprinted with permission:

"We have our own dedicated kitchen on Maui. We do not use a co-packer and never will because we are committed to manufacturing an allergen free product and we can only guarantee that if we manufacture that product ourselves. The only products we process in our kitchen are chickpeas and chickpea products. The only products that are put in our ovens are chickpeas. We are totally gluten free and nut free, as well as free of many other allergens including corn and yeast.   We have absolutely no nuts of any kind in or near our kitchen and that includes every kind of tree nuts, as well as coconuts.   We support American farmers and use only American grown chickpeas; therefore we know where our chickpeas are coming from and what growing process they go through.  

The chocolate we use is Guittard's and we only use their real chocolate. The dark chocolate they produce is also dairy free, which is great for people with allergies to dairy/casein. Regarding your question about it being free of tree nuts, I can tell you that they are definitely peanut free and they have a disclosure that although their chocolate is made in a facility that also handles tree nuts, the chocolate is made in a nut free environment. They have a FAQ section on their website at: http://www.guittard.com/faq.asp if you would like to read their disclosures and answers to customers questions. In our opinion they produce a great product. When we are working with the chocolate we have a separate room for that in order to guarantee that our products are soy free and dairy free with the exception of the chocolate products.  

We started this business because we have family members who various issues with food, which include allergies and digestion problems, as well as celiacs & MS.   We are totally committed to making a very healthy product that consists of only "real food" and nothing else."

(For more about Guittard and tree nuts here is their allergen statement from 2006. I have tried Guittard before without issue and will be reviewing them soon.)

With those reassurances I happily tucked in and tried all five flavors. And I loved them all.

Hawaiian Sea Salt & Herbs is salty and herby, great to put out as a safe snack during cocktail hour.

Spicy BBQ is full of smokey paprika – addictive.

Sweet Citrus – both sweet and savory all at once. I finished that bag first.

Maui Mocha - has a deep coffee smell and flavor – the chickpea virtually disappears.

Chocolate Crunch – these clusters are made with dark chocolate. Not overly sweet, they have that fruit-like flavor of high quality chocolate combined with a savory note of a roasted legume (think peanuts but not peanuts). These chocolates are definitely way too easy to pop!

Thank you Chic Naturals for producing such a yummy snack and especially for your transparency about your allergen polices and procedures and your availability for questions – we love that!

Have more questions? Please contact them for more information.

Happy Holidays, 2011

2011-12-23T16:00:00.000-05:00

Thank you all for a wonderful year.

May your holiday seasonbe filled with love, light and laughter.

See you back here in 2012!

Food Allergy-Free Foods

2011-12-22T10:00:00.000-05:00

My book Allergic Girl: Adventures in Living Well with Food Allergies hit the real and virtual shelves in February 2011 and I’ve been on the go-go-go all year long. I did almost 40 speaking events to support its publication (not including press). I spoke at national foodservice, hospitality and product conferences, national non-profit organizations, culinary institutions, food allergy fundraisers, food allergy and celiac disease support groups and online food allergy and celiac disease groups.

Several food allergy-free food companies supported these events by sending along free samples for everyone to enjoy while we talked about how to live your best life safely, effectively and joyously with any dietary restriction. These are companies that have clear food allergen policies, and I’ve used their products safely and often without issue. For your allergic needs, please contact them directly.

In alphabetical order:

Thank you all for your support!

Blogging 2012

2011-12-21T09:00:00.000-05:00

It didn’t dawn on me until this week that since I have been on the road with my book Allergic Girl from February 22, 2011 until November 30, 2011, my blog posts have been a bit thin on the ground. I’ve been Facebooking and Tweeting like mad, but longer, more contemplative posts or restaurant reviews or even many product reviews have been fewer. Mainly, because I haven’t been home much or dined out in new places or tried many new foods that I felt compelled to share. However, with the Allergic Girl hardcover book tour complete, in 2012, this Allergic Girl blog will be getting a facelift. Maybe not a whole lift but definitely refreshed (it's already started, have a look around) and I will be returning with more stories and interviews and coping strategies and food allergy fun!

Stay tuned and thank you for hanging in during this incredible year!

Happy Chanukah, 2011

2011-12-20T09:00:00.000-05:00

Tonight is the first night of Chanukah, the Jewish Festival of Lights. I'm lighting candles and placing the Menorah in my window, as is traditional.

Here’s some more info about this holiday from About.com.

And here’s a lovely Latke recipe (untried by me, yet) from the New York Times: Apple-Potato Latkes with Cinnamon Sour Cream. (I’m planning on substituting wheat flour with an all-purpose gluten-free allergen-free flour blend like King Arthur's.) Here's one without any wheat flour, also from the New York Times: Red Flannel Potato Latkes.

Enjoy!

Birthday Cake, Allergen-Free

2011-12-19T15:53:00.002-05:00

Oy! This is how crazy things have been I didn’t even get a chance to blog about my spectacular birthday cake back in mid-November! Until now, that is.

This cake was the same cake I had for my book launch party: chocolate with white icing. It was so wonderful and so well-received by all diners, that I wanted it all over again.

The cake is: vegan, gluten-free and top eight allergen-free. Yes, really. And wonderful.

The baking master that whipped up this baby for me (and she’ll make on for you too) is Heidi Bayer. Here’s her website for more baking info: Brooklyn Allergy Mom Bakes My Cake.

Enjoy Life Foods, makers treats that are top eight allergen-free, graciously donated a few bags of their Mega Chunks, which made this cake extra-extra wonderfully chocolate. Thank you Enjoy Life, for the choco-love!

And this is the only picture I have of the cake including its baker. We all dove in so quickly that there were no time for pictures.

Thanks again, Team!

FAAN Conferences, 2012

2011-12-19T11:00:00.000-05:00

I’m thrilled to announce that I am this year’s featured speaker at The Food Allergy & Anaphylaxis Network (FAAN) conferences in Tarrytown, NY and Oak Brook, IL.

In addition, with Eleanor Garrow, I will be co-leading the Adults with Food Allergies Session at both conferences.

And I will also be on hand to sign my book, Allergic Girl.

Start signing up now on their website and hope to see you there!

Bonne Maman, Preserves

2011-12-16T11:02:00.004-05:00

Who hasn’t had Bonne Maman jam, ahem, preserves? Those little jars with the distinct red and white metal caps? You see them in the best hotels or or your grocery store. I’ve enjoyed them safely for years.

Recently, my colleague Andrew of Shabtai Gluten-Free (NOT nut-free products) changed jobs to the Bonne Maman company and sent me some delicious samples to try: Wild Blueberry, Apricot-Raspberry (my two faves), Fig and Peach.

So how are they with allergens? They have a pretty clear FAQ:
Are Bonne Maman Preserves and Jellies “nut-free”? YES! Our Bonne Maman Preserves and Jellies recipes do not use any peanuts, tree nuts or sesame nuts. Our preserves and jellies are considered to be “nut free.”

I asked Bonne Maman if they had any further information to share about nuts and received this response from the company:
Our Bonne Maman Preserves and Jellies are nut free. The production lines that are used for manufacturing Bonne Maman Preserves and Jellies are also used for other preserve products that we produce under other brand names. We do use almonds in one recipe that is produced on the Bonne Maman product line but have highly controlled (based on HACCP certification) cleaning procedures that allow us to ensure no cross contamination. The almond I referred to is not used in our Bonne Maman Preserves and therefore is not on our labeling. Additionally, we assure you that we do not use sesame or peanuts on our lines. We want to assure you that the entire Bonne Maman line of Preserves and Jellies are Gluten-Free. This claim is determined by the fact that all ingredients used in our products have less than 20ppm which is required for this claim. Our production facility is therefore gluten-free as well.

I have never had issue with their products and have enjoyed the samples they sent. If these allergen statements work for you, come on over to Facebook for a giveaway to three lucky readers.

***
AS OF 12/23/11 -CONTEST CLOSED
Congratulations to Michelle K, Andrea S & Sarah C!

Facebook GIVEAWAY DETAILS:

To me, these super-sweet jams are best paired with something savory and neutral, like cheese. I had all four jams with Udi’s bread and whipped Philadelphia cream cheese and I loved the blueberry most. How do you like your Bonne Maman preserves?

To enter to win a jar of Bonne Maman preserves, on Facebook share how to like to use jam/preserves – on toast, in a recipe, with sweet food or with savory – tell us your favorite ways to eat jam! (Please make sure I can get in touch with you if you win). On December 23, 2011, I’ll use random.org to pick three [3] winners from the Facebook comments. Good luck!

Library Journal, Best Books 2011: Consumer Health

2011-12-16T08:55:00.003-05:00

Great news! My book Allergic Girl has been named one of the Best Books Consumer Health in 2011 Library Journal (who also gave it a starred review). Thank you LJ!

From their website: Miller, Sloane. Allergic Girl: Adventures in Living Well with Food Allergies.Wiley. ISBN 9780470630006. $24.95. A social worker with multiple food allergies writes an empathetic, empowering guide to help people live well and enjoy life while maintaining a safe environment. She covers finding an allergist, creating safe environments, and building positive relationships. (LJ 3/1/11)

Who is Library Journal: In its 133rd year of publication, Library Journal is the oldest and most respected publication covering the library field. Considered to be the “bible” of the library world, LJ is read by over 100,000 library directors, administrators, and staff in public, academic, and special libraries. LJ is the single-most comprehensive publication for librarians, with groundbreaking features and analytical news reports covering technology, management, policy, and other professional concerns. Its hefty review sections evaluate nearly 7000 books annually, along with hundreds of audiobooks, videos, databases, web sites, and systems that libraries buy.

Allergic Girl, Facebook

2011-12-15T20:16:00.004-05:00

Where's Waldo? Or Sloane-o? On Facebook, of course.

Come join me on my Allergic Girl Facebook page where you can connect with other food allergy community members, read about food allergy news as it happens, share food allergy successes with others, get food allergy questions answered, connect with reliable resources and win free stuff!

I’ll still be here writing restaurant reviews and product reviews and stories about life and coping with food allergies. And I’m on FB and Twitter as well.

Come on over!

Food 52 Cookbook, Review

2011-11-21T14:12:00.002-05:00

**Contest now closed.**

The moment this book arrived in my mailbox mid-October (the publisher William Morrow sent me a reviewer copy), I haven’t been able to put it down and it quickly earned a permanent spot on my kitchen counter. That is saying quite a bit for a typical counter-space challenged New York City kitchen – see Le Bitt’s kitch here and mine here.

As I flipped through this gorgeously photographed and seasonally organized hardcover, I recognized two recipes that I had cooked from this collection already. How did that happen? Food52 was, and is, an online recipe project started two years ago by authors bestselling author Amanda Hesser and food writer Merrill Stubbs.

From the website: "We started small, with a single project: creating the first crowd-sourced cookbook in 52 weeks (that’s where the 52 in Food52 comes from!). We used recipe contests as a way to vet recipes so we’d have a book to publish and a site that would be a trustworthy, go-to recipe source. But these contests were also a handy way to bring together people for a shared purpose -- to create something meaningful, valuable and enduring."

My friend and colleague Stacey Harwood and I cooked spicy chickpeas on camera for this You Tube video about hosting a guest with dietary restrictions. With a few top 8 allergen-free ingredients we made this delish snack. Then, more recently I was looking for a way to use up some extra kale and among the other recipes I found on google.com, I found Food52 with an easy kale lemon pasta variation.

Because the Food52 book is culled from the recipe files of skilled home cooks, it has steps and instructions but nothing too Julia. And many of the dishes to my eye are easily top 8 allergen-free (or easily substituted to be so). What a treasure. (They even have a gluten-free search button on their website.)

The recipe that I made to try out the book is the Southwestern Sweet Potato Fries with Cilantro Sour Cream from Taste Food blog. Easy to make with ingredients I had in my pantry, the “fries” (they are in fact baked) and dip together are: spicy and cool, sweet and tart (I substituted yogurt for sour cream). It was a hit out of the gate as I suspect most of these recipes will be.

***

And now you can find out for yourself. Starting today, November 21, 2011, I’m running a context over on the Allergic Girl Facebook page to win two free copies of Food52 courtesy of the publisher William Morrow.

Please enter only once.

To enter to win all you have to do is share a recipe of your favorite fall-time allergen-friendly dish. Either write out the recipe in the comment section of my Facebook page page or give us a recipe link. Leave a comment on the Allergic Girl Facebook page and make sure I can get in touch with you.

On December 1, 2011, I’ll use random.org to pick TWO winners and post them on Facebook page.

Good luck!

NYNJ Rock, Allergic Girl

2011-11-16T10:03:00.004-05:00

NYNJ Rock group coordinator Gabrielle, Rachel Begun, RD and me:

What a wonderful event last night with the NYNJ Rock group, run expertly by Gabrielle Simon! One of the many helpful tips that came out of this evening was about thank you notes. We were talking about dining out with dietary restrictions and, as you know, I say if you dined well, send the restaurant a thank you note. Gabby’s suggestion was that if you are dining with a child with a dietary restriction that you and your child write the note. Your child can sign the note or, if they are old enough, even write the thank you. Chefs love hearing they served a child safely as well as we adults! Graciousness and gratitude is always appreciated and a great skill to instill in your young ones.

Thanks again NYNJ Rock for a great and informative evening. Below are some pictures, printed with permission.

***

Safe treats for the NYNJ Rock group provided by Angie's Kettle Corn, Andean Dream Quinoa Cookies, and Schär:

A table of information from reliable sources:

Gabby introducing me:

The NYNJ Rock group:

Writing down that great tip Gabby mentioned:

Reading from Allergic Girl:

Signing books:

Rockland/Bergen R.O.C.K. Chapter, Allergic Girl

2011-11-09T10:01:00.000-05:00

Hello upstate New Yorkers!

I'll be speaking and signing my book at the the Rockland/Bergen R.O.C.K. Chapter

November 15, 2011

7-9pm

In the Krutz Auditorium of Nyack Hospital
Nyack Hospital directions

Join us!

***

From the Rockland/Bergen R.O.C.K. Chapter:

Our special guest will be Sloane Miller (aka Allergic Girl), founder and president of Allergic Girl Resources, Inc., a consultancy devoted to food allergy awareness. A licensed social worker, Sloane combines a lifetime of personal experience and passion with professional expertise to connect with people about how to live safely, effectively, and joyously with food allergies. She consults with private clients, the food and hospitality industry, government and not-for-profit advocacy organizations. Sloane is the author of Please Don't Pass the Nuts, an award-winning blog for and about people affected by food allergies and she is also the creator of Worry-Free Dinners®, a membership group for people with manageable food allergies and/or food intolerances looking to explore restaurants, chefs and foodservice organizations that will offer an exclusive allergy-friendly meal. In March 2011, Sloane’s first book, Allergic Girl: Adventures in Living Well With Food Allergies, was published by John Wiley & Sons.

Our favorite registered dietitian Rachel Begun, MS, RD, will also join us to answer your dietary questions and, as always, I will also share recent Celiac news and information on upcoming events, including a special NYNJ R.O.C.K. event in December for the kids!

Refreshments will be provided by Angie's Kettle Corn, Andean Dream Quinoa Cookies, and Schär.

The "perfect balance of sweetness and salt," Angie's Kettle Corn is authentic, all-natural, healthy, certified gluten-free, free of the regulated eight food allergens, and kosher. Angie's Kettle Corn is made with only four all-natural ingredients: Popcorn, Corn Oil, Cane Sugar, and Sea Salt. "No cholesterol, no trans-fats, no artificial flavors, no preservatives, no guilt!"

Also gluten, trans-fat, and cholesterol-free, Andean Dream Cookies are made with organic Royal Quinoa, which is rich in high-quality proteins, vitamins and minerals, and all eight amino acids essential for nutrition. The company's individually wrapped cookies—which are perfect for lunchboxes—come in five varieties: Orange Essence, Chocolate Chip, Cocoa-Orange, Raisins & Spice and Coconut, all of which will be available for sampling at the meeting.

Known as Europe’s #1 gluten-free food brand, Schär offers more than 30 dedicated GF items in the US. The company has generously donated samples of its award-winning gluten and lactose-free parbaked breads. A great source of fiber, these breads require only 10 minutes in the oven for a fresh-baked taste!

Nyack Hospital will supply coffee, tea and cold beverages.

Kindly RSVP by email [nynjrockmom@yahoo.com]. I hope you will join us!

Allergic Girl, Dean’s Natural Food Markets

2011-11-07T08:06:00.000-05:00

I had the pleasure to do an in-store book event at Dean’s Natural Food Market in Shrewsbury, New Jersey recently.

What is Dean’s? Here’s their mission statement right on their website homepage: "Dean’s Natural Food Market's mission is to improve the quality of life in our community by providing healthy products and educational information that will promote physical and mental well-being. Our responsibility is to put the needs of our customers before our profits. We will be a positive role model in our community because we will practice good ethics and strong values. We must continually recognize the importance of the products and services that we provide and how they impact our community and our planet. That is one of the many reasons we continue to be the best of organic food stores!"

I had a quick walk through the aisles and found many of my favorite allergen-friendly treats on their shelves.

Aisles at Dean's:

And here I am, doing my Allergic Girl thing.

New Team Allergic Girl T-Shirts:

Making a point:

Arty shot of me reading a passage from Allergic Girl:

Thank you Dean’s for a wonderful afternoon!

Radio Interview, KOPN Food Sleuth

2011-11-04T08:22:00.001-04:00

I had an opportunity a few months back to meet Melinda Hemmelgarn, M.S., R.D. through her work with Organic Valley.

Her bio from Organic Valley’s site:
Melinda Hemmelgarn, M.S., R.D., Beyond the Plate: Straight Talk on Food & Family, "Food Sleuth" Melinda Hemmelgarn is an avid supporter of organic, sustainable diets. She's a registered dietitian and "investigative nutritionist" who leaves no stone unturned when connecting the dots between food, agriculture and health. With humor, kindness and enthusiasm, Melinda helps readers "think beyond their plates" to understand how our daily food choices affect personal health and the planet our children will inherit. In "Beyond the Plate," Melinda provides news you can use to feel even more confident about the food choices you make for your family. Bon appétit! She does some great work with Organic Valley as well as being a “Food Sleuth®, LLC..."helping people think beyond their plates" for KOPN.org.

She interviewed me recently about my book, Allergic Girl: Adventures in Living Well with Food Allergies and you can listen to our fab interview here or here.

Thank you, Melinda!

White Bean and Collard Greens Soup

2011-11-01T10:46:00.007-04:00

Intimidated by collard greens? Don’t be. This soup is so quick and easy and cutting the collards into delicate ribbons tenderizes them into luscious strands of greeny goodness. I adapted this recipe from Fat-Free Vegan. Go, play.

Ingredients
• 1 to 1 1/2 pounds collards, tough ribs removed and ribboned
• 1 large onion, chopped
• 1 rib celery, chopped
• 3 cloves garlic, chopped
• 2 carrots, chopped
• 32 ounces chicken broth (I use organic Swanson's)
• 1 teaspoon thyme [omitted]
• 2 15-ounce cans white beans, drained (I used cannellini beans)
• 1/2 teaspoon oregano [omitted]
• 1/8 teaspoon chipotle chili powder [omitted]
• 1/4 teaspoon red pepper flakes [omitted]
• salt and freshly ground red pepper, to taste
• Parmesan (optional)

In olive oil, I sauteed the onions until translucent, added the garlic for a few moments then stirred in carrots and celery until soft. Then, I added the ribbons of collards until bright green. Then, I added the beans and stock, brought to a boil, then simmered for approximately 20 minutes until the flavors melded. Adjust seasons and serve!

Lemony Garlic Kale & Pasta

2011-10-31T10:48:00.001-04:00

I went a little crazy at my local green market one week and bough kale *and* collards. A week went by and the kale was still unused, what to do? Use up whatever was left in the fridge in some creative way. I looked in the cupboard and found the above, ingredients in everyone's pantry. A few clicks in Google and I had a base recipe to play with. Fifteen or so minutes later and dinner was done. So easy and fresh, this recipe is a winner. I made it without the parm, so it was totally vegan and the lemon/kale combo was the star of the show.

Lemony Garlic Kale with Pasta

(Sources: Adapted from Annie's Eats and Spoon With Me, adapted from In the Kitchen with a Good Appetite by Melissa Clark)

Ingredients:

For the dressing:
2 cloves garlic, peeled
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese [optional]
5-6 tbsp. extra virgin olive oil
Zest on one lemon
Juice of 2 lemons
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste

For the pasta:
1 lb. gluten-free [I used Tinkyada, just don’t over cook]
1 large bunch kale. rinsed and dried, stems removed, cut into ribbons
Lemon slices, for garnish
Additional Parmesan, for serving [optional]

Directions:
Bring a large pot of salted water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with the side of a chef’s knife. Transfer the garlic paste to a large serving bowl. Add in the olive oil, lemon juice, lemon zest, red pepper flakes and black pepper [Parmesan if you’re using]. Whisk together until well combined.

Cook the pasta in the boiling water according to the package directions. Place the ribboned kale in a large colander. When the pasta is finished, drain into the large kale-filled colander. Put the pasta/kale mixture in the large bowl with the dressing and toss until well coated. Serve with sliced lemon and additional Parmesan as desired.

Finished dish:

Allergic Girl, Grand Rapids MI, SKYPE event

2011-10-28T10:25:00.003-04:00

Grand Rapids Allergy is hosting an Allergic Girl book talk via Skype event!

Tuesday, November 1

7:00pm

Schuler Books & Music
3165 Alpine Ave.
Walker, MI 49544

Join us!

Halloween Candy, Operation Gratitude

2011-10-27T08:15:00.003-04:00

This is something Jean of F.E.A.S.T. of the Mainline, PA told me that they do with their excess or un-food-allergy-safe Halloween candy: donate it to our troops overseas! I love this idea and found some information on the Operation Gratitude website (and on Facebook) about how to donate. Any more ideas about Halloween candy excess, let’s hear ‘em!

Allergic Girl at Dean's Natural Food Markets, NJ

2011-10-26T09:01:00.003-04:00

Allergic Girl at Dean's Natural Food Markets, NJ

Sunday October 30, 2011

at 3pm

I'm be speaking and signing books at Dean's Natural Food Markets, NJ
490 Broad Street
Shrewsbury, NJ 07702
Phone: 732-842-8686
Fax: 732-842-8648

http://www.deansnaturalfoodmarket.com/

Join us!

FAAN Walk Ridgewood, NJ, 2011

2011-10-25T08:32:00.002-04:00

What a fun day at the FAAN Walk in Ridgewood, NJ. Here are some pictures of this fund raising day!

Me and the walk with my book at my booth and my new TEAM ALLERGIC GIRL T-Shirt (also for sale, more on that soon.)

National Sponsors, Dey, makers of EpiPen:

Other supporting sponsors.

Sunbutter:

Divvies:

Rebecca helping out Enjoy Life Foods:

Cherrybrook Kitchen:

There were games on site:

There were also relay races:

Here's me and honorary Medical Chair, Dr Jennifer Sherman (and little Sherman):

Me and the fab Miss Teen New Jersey (who has celiac disease):

And finally, me and the National FAAN Walks Chair, the unsinkable Julie Forrest:

Thank you, Ridegwood!

White Bean and Escarole Soup

2011-10-24T09:40:00.000-04:00

Recently, I made this quick soup for my BF who loves bitter greens. You'll see I left out some ingredients, as you can't go wrong here. Below is the basic recipe and it can be thrown together in no time flat. Add a crunchy, toasty GF bread (Everybody Eats french baguette is calling to me), a sprinkle of Parmesan and yum!

***

White Bean and Escarole Soup (from Planet Green at Discovery.com)
Serves 4
2 tbsp extra virgin olive oil (Lucini)
1 onion, chopped
2 celery stalks, chopped (omitted)
2 carrots, chopped
4-5 garlic cloves
1 sprig fresh rosemary (omitted)
1/4 tsp red pepper flakes (omitted)
1 head escarole, chopped
5-6 cups chicken or vegetable stock (Swanson, organic and gluten-free)
2 (15 oz) cans of white beans
1 cup tomatoes, chopped
kosher salt and pepper to taste
freshly grated Parmesan cheese

Directions on Planet Green at Discovery.com.

FAAN Walk Ridgewood, NJ

2011-10-22T08:00:00.000-04:00

As HONORARY CHAIR, I'll be here signing & selling books!

Date of Walk: Sunday, October 23, 2011

Location: Wild Duck Pond, 1133 Ridgewood Ave., Ridgewood NJ 07450

Check-In Begins: 12:00 p.m.

Walk Begins: 1:00 p.m.

Distance: 3 miles

Contact: Walkridgewood@foodallergy.org

More info: http://www.foodallergywalk.org/site/TR/2011Walks/2011Walks?fr_id=1973&pg=entry

Paula Dorf Cosmetics, Allergic Girl

2011-10-19T09:52:00.008-04:00

Most of my life has been spent without make-up. My eyes tear, a lot, my skin is sensitive and prone to hivey-ness from brushes and men’s bristly beards and frankly I’ve liked my look, au natural. My mother is of the Mad Men generation; she grew up in the fifties and sixties where makeup and hairdos and crinolines were part of the norm. Old school but young at heart, she is always coiffed, nails done, lipstick on and fully accessorized in the hottest latest trends. All Saints is her latest obsession. However, she also has sensitive, allergic skin and is careful about what make-up she uses.

Like most little girls, I learned how to put on make-up from my mother. And when it came to brands, she was my tester; that is, if a make-up brand worked for her, most likely it would work for me. Over the years, I stuck to Almay mainly (but not without an occasional allergic incident) and Cover Girl for sensitive skin. I had tried more expensive brands but often they were irritating. Chanel Lipgloss works and my mother’s mother wore Chanel lipstick and it makes me think of her.

But then something happened about five years ago. I needed a photo for my blog. I asked my colleague and friend Kenneth Chen to take the picture but I knew I needed make-up professionally done for the shot (it’s also became the cover of my book, Allergic Girl). I asked my colleague Michael Palladino (who is also my stylist) whom he recommended and he said Paula Dorf. I knew they had done the make-up for the Sex and the City series but that was about it.

Paula Dorf did my make-up for the shoot and they gave me a look that was natural, very me, and best of all not one allergic reaction. No tearing, dripping, itching nor hives. Since that time, Paula Dorf has done my make-up for every TV appearance, every photo shoot without allergic issue.

The only time I had a problem was not with the make-up but with the brushes. Ivan of Paula Dorf did my make-up for The Cooking Channel shoot and the brushes he used were of a cheaper line. I instantly broke out in painful and severe hives around my eyes, just before we started shooting! We had to wait for my eyes to clear up, which they did since it was a contact hive situation and not an allergic reaction to the make-up itself. But it was an excellent reminder to always communicate my allergic needs to a make-up artist and to use better quality brushes.

Since then I use Paula Dorf brushes and make-up exclusively. It works for me. Even if you have sensitive skin, I bet you can find a make-up that is right for you by following my basic steps.

Understand your allergic issues.
Know what you can and cannot use.
Read labels, call and talk with the manufactures.
Communicate your needs clearly to those around you, like when you talk with a make-up artist.
Always do an arm test first!
Then, start to play!

Here's a video of Ivan and me playing make-up:

Thank you Paula Dorf for all that you do!

The Food Allergy Center at MGH, Q&A

2011-10-18T08:55:00.003-04:00

When I was in Boston to participate in the FAAN walk, my table of Allergic Girl books was situated right next to the dream team of doctors from The Food Allergy Center at MGH. Below is a Q&A all about them and their mission. Read on!

***

Allergic Girl: What is the FAC mission?

The Food Allergy Center: Our mission is to improve the health of people affected by food allergies by providing team care and leading new research.

AG: How does FAC fulfill its mission?

FAC: We provide the best currently available care and we work to discover and adapt better and ultimately curative treatments. We also partner with our patients and families to foster education and research and to achieve the best possible outcomes.

AG: What population does the FAC serve?

FAC: The Food Allergy Center at MGH is one of only a handful that provide coordinated care for both kids and adults affected by food allergies. As a result, we provide continuity of care for our patients, including a consistent approach to diagnosis and treatment, as they move from pediatric to adult care.

We address all known and suspected food allergies including IgE-mediated food allergy (e.g., immediate, potentially anaphylactic reactions to milk, egg, peanut, etc.); IgE-associated diseases (e.g., eosinophilic esophagitis, EoE, eosinophilic gastrointestinal disorders, EGID, and atopic dermatitis); and other immune-mediated reactions to food (e.g., food protein induced enterocolitis syndrome, FPIES).

AG: Who are the key players?

FAC:

Wayne Shreffler, MD, PhD, Director
Allergy/Immunology

Qian Yuan, MD, PhD, Clinical Director
Pediatric Gastroenterology

Paul E. Hesterberg, MD
Allergy/Immunology

Shuba Iyengar, MD
Allergy/Immunology

Perdita Parmaul, MD
Allergy/Immunology

Jolan E. Walter, MD, PhD
Allergy/Immunology

Aubrey J. Katz, MD
Pediatric Gastroenterology

Jyoti Ramakrishna, MD
Pediatric Gastroenterology

Nancy S. Rotter, PhD
Clinical Psychologist

Carolyn A. Butterworth, RD, RN, BS
Nutrition Specialist

Anne Lukowski, RD, LDN, MS
Nutrition Specialist

Elisabeth S. Stieb, RN, BSN
Allergy/Immunology

Margaux A. Nichols, RN
Allergy/Immunology

Stephanie A. Kubala, BS
Lead Research Coordinator

Joanne Moody
Patient Coordinator

AG: How do you “treat” food allergies and other food related immunologic disease?

FAC: Our program is a comprehensive, coordinated effort by specialists in pediatric and adult medicine because we believe in a well-integrated, multidisciplinary approach that can provide continuity of care. In addition to core services from allergy/immunology, gastroenterology, nutrition, and psychology, we may involve specialists from dermatology, pulmonology or others depending on the needs of an individual patient.

Our approach is also evidence based and driven by a strong belief in protecting and preserving the quality of a patient’s life. We also partner with our patients as well as the parents of pediatric patients.

We are committed to having an impact on food allergy, including discovering or enhancing our understanding of possible treatments. As a result, we have a diverse plan for current and anticipated research that will attack food allergy from different angles and stages of the allergic reaction.

To start, the FAC is currently enrolling peanut allergic children ages 7-21 years in an oral immunotherapy study. The FAC is also gearing up for an OIT study just funded by the National Institute of Allergy & Infectious Disease (part of the NIH) looking at 60 older adolescents and adults (age 16 years and up) with milk and peanut allergies. Recruitment should begin in the Winter 2011-12. The research will focus on how the T cell arm of the immune system is changed by OIT and which changes are best associated with clinical protection. We hope that studying these cells will help researchers understand and improve immunotherapy.

With the above studies paving the way, the FAC is also determined to conduct a novel, multi-food study in collaboration with Stanford University in the not-too-distant future. The hope is that multi-food allergic individuals would receive increasing amounts of different allergens sequentially, thus enabling researchers to examine how immune system responses to one food during OIT may impact the development of tolerance to another.

The world-class infrastructure for clinical research at MGH and the expertise of our team has also led to our anticipated participation in a number of multi-center trials for novel approaches to treating food allergies, including a new anti-IgE drug and a trans-cutaneous allergen delivery device, among others.

Researchers within the FAC are also actively pursuing additional innovative approaches including the use of specific adjuvants (immune boosting additives used with vaccines) which may help the immune system overcome an allergic reaction. Although, not yet applied to the treatment of food allergy, some adjuvants have already shown promise when used to treat environmental allergies, which are similar in mechanism to allergies to foods.

We also hope to unlock some of the mysteries surrounding esophinophillic esophagitis (EoE) and other gastrointestinal disorders with two studies actively enrolling participants. The first is an observational study of the biomarkers for EoE. The other examines early childhood risk factors using a survey of children under 5 years of age. More studies involving collaboration between investigators in the FAC and throughout MGH and the Harvard community are planned with the goal to obtain NIH support for an EoE research program.

Thank you FAC!

MGH Professional Office Building, 275 Cambridge Street, Suite 530
Cox Building, 55 Fruit Street, Suite 201
Phone: 617-643-6834 | Fax: 617-724-0239

Allergic Girl SKYPE event with PHACT/FEAST

2011-10-17T09:00:00.002-04:00

P.H.A.C.T. & F.E.A.S.T. of the Mainline, PA presents a SKYPE event with Sloane Miller

October 20, 2011

7-9pm

LOCATION: The SKYPE meeting will be held at Wegman's in Malvern, PA. at 7:00 PM.

Please email or check the P.H.A.C.T. & F.E.A.S.T. of the Mainline, PA Yahoo group for further details regarding location and topics.

For more information:
Email: ParentsHavingAllergicChildren@yahoo.com
Yahoo Group: PHACThome

Perky’s Crunchy Rice Cereal Treats

2011-10-14T09:24:00.004-04:00

I heard from gluten-free colleague Lauren that she makes marshmallow Rice Krispies treats but with Enjoy Life Foods’ Perky’s Crunchy Rice Cereal. (Enjoy Life kindly sent me some crunchy rice cereal samples to play with.)

Top eight food allergen free and with five ingredients (Rice Flour, Rice Bran, Raisin Juice Concentrate, Honey, Salt), I could not wait to try this out. I was thrilled with the results. Using Earth Balance vegan spread and Jet Puffed marshmallows, I created a pan of allergen-friendly happiness.

Go, make some, but beware you cannot eat just once square of this luscious treat. And don't get me started about what if I added melted Enjoy Life chocolate to the top. Enjoy!

PS According to Enjoy Life, Perky's can be found in the following stores in NYC:

A Matter of Health
Elm Health
Fairway Market
Health Nuts
Health & Harmony
Natural Frontier
Whole Foods (Tribeca, Upper West Side, Chelsea, Union Square, and Columbus Circle)

Q&A with the Doctors of AllergyHome.org

2011-10-13T09:49:00.000-04:00

I had a chance to email some questions to Allergic Girl colleague and friend Dr Mike Pistiner and his colleague, Dr. John Lee, about their new site with helpful and reliable food allergy information: AllergyHome.org

Allergic Girl: Who are you?

Dr. Pistiner: I’m a pediatric allergist at Harvard Vanguard Medical Associates and an Instructor of Pediatrics for Children’s Hospital Boston. I’m a voluntary consultant for the Massachusetts Department of Public Health, School Health Services and a member of the American Academy of Pediatrics, Council on School Health. I serve on the Medical Advisory Team of the Kids with Food Allergies Foundation and am the author of Everyday Cool with Food Allergies, a children’s book designed to encourage participation in food allergy management.

Dr. Lee: I am on faculty at Children’s Hospital Boston and am the Co-Director of the Eosinophilic Gastrointestinal Diseases Program with a specific interest in eosinophilic esophagitis, a GI-food allergic disorder that has been increasing in the pediatric population. In addition, I am the sole designer and programmer for our website.

AG: Why did you create AllergyHome.org?

Drs: We wanted to create a site that not only helps with food allergy education but can also be used to increase awareness and understanding in those without food allergies. As pediatric allergists, we know it is difficult for health care providers to adequately educate families, so it is easy to imagine how difficult it can be for parents to then train their child, babysitters, relatives, parents of friends, or anyone else in the community. We hope to fill this need by offering families and their communities educational tools to assist in this daunting task.

AG: I saw your Food Allergy Awareness Guide at the MA FAAN walk. Could you describe this guide and the reason for creating it?

Drs: We created the Food Allergy Awareness Guide to help parents communicate effectively when they leave their child in someone else’s care, such as at a playdate, birthday party or with a babysitter. It is a one-page sheet that reviews key principles in food allergy management and also has a place where parents can fill out important information that emergency responders may need, such as the child’s food allergies, current location, weight, and contact information for the parents. We came up with this because we know that parents have limited time to train others about food allergy management. In these brief moments it can be hard to remember to provide relevant information, and can be harder for those responsible to accurately remember these details. So this guide can be used as a tool to help in these situations. We are very excited about this since it can be a very useful tool for anyone who will take care of a child with food allergies.

AG: Can you tell us about the slide shows directed toward the parents of children without food allergies?

Drs: This slide show has been designed to increase awareness and understanding of what it takes to manage a child’s food allergies. It is our hope that parents will spread this awareness to their children and the rest of their school community. As a supplement to this slide show there are two additional modules which outline the principles of prevention and preparedness. This increased knowledge in food allergy management can help them provide additional support to the families of kids with food allergies and potentially save a life.

AG: Can you tell us about more about AllergyHome's module to teach kids with and without food allergies?

This four and a half minute slideshow for kids teaches elementary age children WITHOUT food allergies why kids with food allergies need to do things a bit differently. It is designed to increase understanding, encourage children to support their classmates, and discourage bullying. This resource can be used in the classroom as well as a tool to introduce families in the school community to the basic concepts of food allergies.

Thanks Drs Pistiner and Lee for creating such invaluable resources. I look forward to seeing what AllergyHome.org continues to create!

Fig Jam, Recipe

2011-10-12T09:55:00.002-04:00

The California Fig Advisory Board , with whom I had a lovely dinner in the spring at Rouge Tomate, sent me some figs to play with and I made jams/compotes/preserves. Using a base recipe from colleague Nissa of Ger-Nis, I made three kinds.

With the Black Missions, I made straight-up jam: figs, simple syrup and lemon. Very sweet and quite luscious, I have been spreading it with cream cheese on toast. It’s been a huge hit with everyone who has been lucky enough to grab some away from me.

With the Calimynra fig, I made a savory fig jam, using the name base recipe omitting the cinnamon and adding the rosemary. With this I’ve paired it with goat cheese for a savory and sweet pizza much like the one on Udi's Website.

The Sierra fig turned into a spiced fig jam. Again using simple syrup, I added cloves, all spice, cinnamon and hot pepper flakes. I may spread it on some meat before the week is out.

Interesting figgy fact from the California Fig Advisory Board : "Figs provide more fiber than any other common fruit or vegetable. The fiber in figs is both soluble and insoluble. Both types of fiber are important for good health. Figs have nutrients especially important for today's busy lifestyles. One quarter-cup serving of dried figs provides 5 grams of fiber -- 20% of the recommended Daily Value. That serving also adds 6% of iron, 6% of calcium, and 7% of the Daily Value for potassium. And, they have no fat, no sodium, and no cholesterol. Recent research has shown that California Figs also have a high quantity of polyphenol antioxidants."

Thank you California Fig Advisory Board for the special treat!

Allergic Girl at SPOAK, NJ, 2011

2011-10-11T09:01:00.006-04:00

Wonderful evening and discussion October 6, 2011 at the SPOAK (Support Parents of Allergic Kids) at the at the YJCC in Washington Township, NJ. The group is run by Cheryl, Jen and Dr Jen pictured below.

We had a lively Q&A after my presentation.

One question that was posed was one that I know concerns many of you: "How did you become such a confident woman who has food allergies?" My answer in brief: "Because I fully accept this aspect of myself and I know how to to care of myself in any situation." Want to know how I learned how to do that? It’s all in my book, Allergic Girl: adventures in Living Well with Food Allergies.

Thank you SPOAK for hosting such a wonderful evening and to Katz’s Gluten-Free for providing delicious treats to the group!

Allergic Girl, Natural Products Expo East 2011

2011-10-10T09:01:00.000-04:00

I was thrilled to not only be attending but speaking at this year's Natural Products Expo East 2011. Before my talk, I had a chance to check out some new products and some old favorites. Here are some pictures and there will be product reviews soon.

New from Udi's Gluten-Free:

New flavors from Fage:

Sunbutter has a natural no-stir:

Kinnikinnick has a ready-made pie crust:

Chobani is rolling out new flavors:

Divvies now has the Divvisaurus (that's Mr. Divvies, Mark Sandler)

Thank you Natural Products Expo East 2011 for a great show!

FAAN WALK Westchester, NY , 2011

2011-10-07T13:57:00.004-04:00

What a great day at the Westchester FAAN Walk last weekend. Their fundraising goal was $165,000.00 and they achieved $174,510.15 all for FAAN.

Even though overcast, we were all smiles.

Every walker was greeter with cheers.

If you're local to the Westchester area and are looking for a support group to join, please contact my colleagues FoodAllergyNY run by food allergy moms Sari, Melissa and Suzie.

Here are some of the vendors who participated - great to have such a wide and varied section of support for the food allergy community.

Divvies:

Mount Sinai Jaffe Food Allergy Institute:

Enjoy Life Foods:

Home Free:

Surf Sweets:

Turtle Mountain:

Sunbutter:

Cherrybrook Kitchen:

This Allergic Girl!

Thank you for a wonderful day Westchester!

FAAN Walk, Long Island, NY

2011-10-07T10:37:00.000-04:00

FAAN Walk, Long Island, NY: I'll be here signing & selling books!

Date of Walk: Sunday, October 9, 2011

Location: Eisenhower Park, Hempstead Turnpike, East Meadow, NY 11554 (Parking area 6 and 6A)

Check-In Begins: 12:00 p.m.

Walk Begins: 1:15 p.m.

Distance: 3 miles

Contact: Walklongisland@foodallergy.org

More info: http://www.foodallergywalk.org/site/TR/2011Walks/2011Walks?fr_id=1970&pg=entry

Allergic Girl at SPOAK, Washington Township NJ

2011-10-05T09:59:00.000-04:00

I will be speaking to SPOAK (Support Parents of Allergic Kids)

October 6, 2011

7pm

at the YJCC

605 Pascack Road
Washington Township NJ

Please email njfast@gmail.com for more info and join us!

Allergic Girl, FAAN Walk Boston

2011-09-29T02:12:00.001-04:00

What a wonderful day for a FAAN Walk in Hopkinton, MA, just outside of Boston. I was thrilled to meet so many of you who have already read the book and loved it – especially the grandparents, parents and teens – and to meet so many more of you who bought the book and are just getting started on this journey.

Some food allergy faves were there as sponsors like Cherrybrook Kitchen, Enjoy Life Foods, Home Free, Sunbutter, Safekeepers and Dey, makers of Epi-Pen. Two new food allergy supports were onsite and I was extra excited about talking with them.

Massachusetts General Hospital has a dedicated Food Allergy Center that is just about a year old. Here’s more info about them below and in the coming weeks, stay tuned for some interviews with the key players of this great team:

"We take a team approach at the Mass General Food Allergy Center, integrating the expertise of different clinicians to optimally diagnose and treat patients. Depending on symptoms and medical history, the care team may include:
• Allergists
• Gastroenterologists
• Nutritionists
• Psychologists
Having psychologists as part of our team is particularly useful in helping patients manage elimination diets and food aversions. In addition, we can bring in other specialists (e.g. dermatologists, pulmonologists and otolaryngologists) as indicated by your history. We are also happy to coordinate care with your existing care providers."

Also, Allergic Girl’s colleague Dr. Mike Pistiner was there with a handy tool for the food allergic community: a true or false test that is fun and educational (yes, even for lifers). Stay tuned for more info about AllergyHome.org, Dr. Pistiner and his colleague Dr. Lee.

Thank you, Boston for a great day!

FAAN WALK Westchester, NY

2011-09-28T09:22:00.001-04:00

I'll be here signing & selling books!

FAAN WALK Westchester, NY

Date of Walk: Saturday, October 1, 2011

Location: Glen Island Park, Pelham Road, New Rochelle, NY 10805

Check-In: 9:00 a.m. Walk: 10:00 a.m.

Distance: 2 miles

Contact: Walkwestchester@foodallergy.org

Gershman Y, 2011

2011-09-23T14:09:00.000-04:00

What a lovely evening at The Gershman Y in Philadelphia, PA on Tuesday, September 20.

My favorite story was from Sherry, who has adult onset food allergies. She had read Allergic Girl before my arrival for the talk and told me that she had used the dining out protocol from for a work event. She was happy to report that she enjoyed her first allergen-friendly work event, ever. She even sent a handwritten thank you with the language I provided in the book and was thrilled when the restaurant replied to her note immediately and with gratitude. A great story from a great evening!

Sweet Freedom graciously provided treats that are dairy-free, casein-free, egg-free and gluten-free, without corn, wheat, peanuts, and soy. For more info here.

Thank you again to the staff of the The Gershman Y !

FAAN Walk in Boston, MA

2011-09-23T09:20:00.000-04:00

I'll be at the FAAN Walk in Boston, MA signing & selling books!

Date of Walk: Sunday, September 25, 2011

Location: Hopkinton State Park (Main Beach), 268 Cedar St., Hopkinton, MA 01748

Check-In Begins: 9:00 a.m.

Walk Begins: 10:00 a.m.

Distance: 2 miles

Contact: Walkboston@foodallergy.org

Chef Kelvin, Strand American Bistro, NYC

2011-09-21T09:46:00.002-04:00

Looking for somewhere to dine in the Fashion District? Look no more it’s Strand American Bistro and Executive Chef Kelvin Fernandez to the rescue.

I first saw Chef on the Foodnetwork show Chopped in August and was struck by this simple fact: he has a shellfish allergy and the competition involved cooking two dishes using shellfish. Chef Kelvin won those challenges - without tasting his creations, he’s that good.

He follows the same motto that I employ: Just because you have a restricted diet, does not mean you have a restricted life.

Watch as Chef Kelvin and I discuss the best ways to dine out with any dietary restriction and he makes me a lunch fit for this Allergic Girl!

NB: For the French fries in this segment, he poured fresh grape seed oil into a clean pot, and double fried hand cut French fries. Why go to all of that trouble? Very often (as in almost always) a restaurant fryer is used for multiple frying items and thus contaminated with allergens. Some restaurants do have dedicated fryers just for fries; always double check. However even then, it is rare that I will have anything fried. So this was a real treat. Chef even opened a new box of salt for the fries so the salt was also free of allergens from previous users' hands..

This wasn’t just special for me. If you contact Chef ahead of time and discuss your needs, he would do this for you too, happily. You can contact him at: kelvin@thestrandnyc.com and tell him I sent you. Use my dining out protocol from this blog or the strategies outlined in my book Allergic Girl and go!

Thank you Chef and The Strand NYC for a lovely and safe afternoon:

Strand American Bistro and The Strand NYC hotel
33 West 37th Street
New York, NY 10018
Phone 212.448.1024
CHEF's email: kelvin@thestrandnyc.com

Additional information about Executive Chef Kelvin Fernandez from a press release: Chef Fernandez, a native of NYC, was born in Harlem and discovered his natural culinary talent while enrolled at Long Island City High School in Queens, New York. It was a culinary course that first enlightened Fernandez to his inherent culinary intuitions and, at the young age of 15, set him on the path to pursuing a career as a professional chef. Shortly after graduating Chef Fernandez was selected for a prestigious apprenticeship working under Michelin-star Chef Georges Masraff at the Water’s Edge Restaurant in Queens, New York. The mentorship of Chef Masraff cultivated Kelvin’s culinary passion and eventually lead him to the C-CAP (Careers through Culinary Arts Program), a not-for-profit organization that introduces food service career opportunities to disadvantaged youths.

FAAN Walk Long Branch, NJ, 2011

2011-09-19T09:34:00.002-04:00

What a great day. Thank you to everyone who came out to walk and especially to those who came out to meet me and buy more copies of Allergic Girl to support FAAN. Here are some fun pictures from yesterday's FAAN Long Branch walk, enjoy!

The Boardwalk:

FAAN set up this great table for me and my books:

Our friends at Epi-Pen setting up:

Lovely Lori of Divvies setting up:

Food allergies and Star Wars - they just go together:

It was windy, but thank you Lori for taking this shot of me and my Team Allergic Girl tank!

Everyone coming back from their three mile walk including Gwen from Allergic Living magazine:

Anaphylaxis, Allergic Living

2011-09-16T09:31:00.000-04:00

I had a chance to ask noted allergist Dr. Phil Lieberman all about anaphylaxis. Think you know everything about ana? As children are starting grammar school, teens are starting high school, young adults are starting college and the rest of us are out in the world every day - we can all, always, use a refresher course.

Read the full story on Allergic Living Magazine website.

For more information go to:
Your board certified allergist
AAAAI.org
ACAAI.org
NIAID.NIH.gov
EPIPEN.com

For more about Dr. Lieberman:
Dr. Phil Lieberman is currently Clinical Professor of Medicine and Pediatrics in the Departments of Internal Medicine and Pediatrics (Divisions of Allergy and Immunology) at the University of Tennessee - College of Medicine, Memphis, Tennessee. Dr. Phil Lieberman is former president of the American Academy of Allergy, Asthma and Immunology, and the American Association of Certified Allergists. He has also served on the Board of Directors of the American Board of Allergy and Immunology. He is the author of over 225 scientific publications and is co-editor of the text “Allergic Diseases.” His present investigative interests are in the fields of asthma and anaphylaxis.

Allergic Girl, the Gershman Y, Philadelphia, PA

2011-09-12T09:08:00.000-04:00

I'm thrilled to be going back to the Philly-area!

I will be presenting/book signing at the Gershman Y.

Tuesday, September 20 · 7:00pm - 9:00pm

401 S. Broad St.
Philadelphia, PA 19147
215-446-3012
www.gershmany.org

And there will be treats provided by Sweet Freedom Bakery.

Join us!

Allergic Girl, Orlando, FL

2011-09-09T16:44:00.001-04:00

**POSTPONED**

Florida food allergy friends, I’m speaking via SKYPE in Florida. Join me and spread the word.

***

Saturday, September 10 · 4:00pm - 5:30pm

Orange Country Library - Orlando, FL

101 E. Central Blvd., Orlando, FL 32801

An Afternoon with Allergic Girl: Sloane Miller

Location: Albertson Room

Description: http://www.ocls.info/Programs/Articles/Newsletter/11September/AllergicGirl.asp

Allergic Girl, FAAN Long Branch Walk

2011-09-08T08:03:00.004-04:00

This year I will be the honorary chair of the FAAN Long Branch Walk.

And if you buy your Allergic Girl book in advance and I'll be there to sign!

***

Date of Walk: Sunday, September 18, 2011 · 1:00pm - 4:00pm

Location: The Great Lawn, North of Pier Village at McKinley St., Long Branch, NJ 07740

Check-In Begins: 12:00 p.m.

Walk Begins: 1:00 p.m.

Distance: 3 miles

Contact: Walklongbranch@foodallergy.org

Restrictions: No pets, glass bottles, bikes, roller skates, or skate boards. Baby strollers and wagons are welcomed.

We Walk Rain or Shine.

More Info FAAN walk site.

Artist’s Palate, Poughkeepsie, NY

2011-09-06T08:43:00.003-04:00

At the end of August, I was in upstate New York for a week. Dear graduate school friend Linda, president of the Hudson Valley Celiac Support Group and local swing dance teacher, lives nearby. It took us about 20 minutes to figure out where to eat that was gluten-free for her and allergy-friendly for me. The choices were slim to none. We had almost given up when Linda suggested the Artist’s Palate.

So, I started my dining out protocol. (Read more here or for the full version, check out my book Allergic Girl).

I looked online first, specifically at their mission statement: “A gracious knowledgeable wait staff will guide you through the many offerings, from meat and fish to vegetarian and gluten-free offerings.”

That was a good sign, so I perused the Artist’s Palate menu, saw a few dishes that looked/sounded yummy and, on the surface at least, seemed allergen-friendly or easily changed to be so.

Next, I called and spoke with Artist’s Palate, telling them that I have severe food allergies to nuts and fish. This conversation is where I lost some confidence. The sever that answered the phone said they dealt with allergies all the time. As we went through possible menu options together, he suggested the fries.

“No fries for me. Usually other foods are fried in there, like seafood. Yes?”

“Yes, we fry seafood in there,” he said, “but how severe is your allergy”

“Death. My allergy could lead to possible death,” is what I replied. (On August 23, I Facebooked this exchange – scroll down to read the conversation.)

“OK, then no fried foods for you. But bottom line, we do understand allergies, we are happy to accommodate your needs and we will make you anything that you want.”

That last line was enough to warrant a visit to the Artist’s Palate. I brought a backup lunch in case we got on site and there was not enough trust for me to dine. Linda had been there before and felt they did a decent job with gluten-free but gluten-free does not equal allergen-friendly, in foods, training or in restaurants.

On-site, our waitress (Diana) seemed knowledgeable, offered to get a manager but said she could help me. I gave her my whole spiel, ordered a Sloane-safe meal (Kobe beef burger, no bun, no fries with a dry side salad), asked about using a separate clean pan, clean utensils etc.. She seemed knowledgeable and relayed all my questions to the kitchen and came back with positive answers. Our dishes came out gluten-free for Linda and allergen-friendly for me and were delish.

Here’s a picture of my The Artist’s Palate burger.

We had a chat with The Artist’s Palate Chef/owner Megan afterwards. Here’s our picture:

She mentioned that once my server relayed my food allergies and that I asked for a clean pan, she knew she was dealing with a severe allergy, not just a preference. She in turn re-sanitized her whole station, knives, cutting board and cleaned a pan just for my meal. (Thank you, Chef!)

What did she need from me? Clear communication about my food allergies and what I wanted to eat. She said they have many requests and are happy and able to accommodate them when they are able and if they can’t safely they will communicate that as well.

The person who picked up the phone said some confusing messages but ultimately said the right thing to get me in the door: we understand the seriousness of food allergies and can accommodate you safely. And make you anything you want. I always appreciate that level of hospitality and service and flexibility.

Thank you, The Artist’s Palate - I look forward to returning.

The Artist’s Palate
307 Main Street
Poughkeepsie, New York 12601
Tel: 845-483-8074

Emergency Action Plans

2011-09-01T09:32:00.001-04:00

What better way to start of the new year but with a new emergency action plan for both asthma and food allergies. Have a look at the free PDFS below, print them out and take them with you to your board certified allergist to fill out.

American Academy of Allergy, Asthma & Immunology (AAAAI) - ASTHMA

American Academy of Allergy, Asthma & Immunology (AAAAI) – FOOD ALLERGIES

The Food Allergy & Anaphylaxis Network (FAAN) – FOOD ALLERGIES

Anaphylaxis Canada- FOOD ALLERGIES

Flu Vaccine, Egg Allergies, 2011

2011-08-31T12:16:00.001-04:00

Seems this year, they are saying even with an agg allergy, get the flu shot.

Check with your allergist about what is right for you and your family.

From a press release from the NIH:

CDC Recommends Seasonal Flu Shot for People with Egg Allergy

The Centers for Disease Control and Prevention’s Advisory Committee on Immunization Practices (ACIP) recently published new recommendations about this year’s seasonal flu vaccine in the United States. The committee now recommends that people with egg allergy receive the flu shot, especially if they only have had mild egg-allergic reactions such as hives. The recommendation does not apply to the nasal spray influenza vaccine.

The updated ACIP guidance is based, in part, on findings from recent studies discussed in the Guidelines for the Diagnosis and Management of Food Allergy in the United States: Report of the NIAID-Sponsored Expert Panel. These studies show that the flu shot (which contains heat-killed flu virus) can be given safely to most people with egg allergy.

Read the updated guidance on the ACIP website.

Fall 2011, Allergic Girl Speaking Schedule

2011-08-30T08:23:00.003-04:00

*MORE DATES ADDED on 9/16/11*

This Fall I’m going back on the road, talking about my absolutely favorite topic: living well with food allergies. All events are Eastern Standard Time.

***

Here are the FAAN walks where I will be chairing and/or speaking/book signing.

***

Here are other speaking events:

Allergic Girl Speaks at Orlando Public Library - ORLANDO, FL
Saturday, September 10 at 4:00pm
MORE INFO: http://www.ocls.info

Allergic Girl at the Gershman Y - PHILADELPHIA, PA
Tuesday, September 20 at 7:00pm
MORE INFO: https://www.gershmany.org/

Allergic Girl at Natural Products Expo East - BALTIMORE, MD
September 21, 2011 - 515-6pm Book signing on the upper level show floor ballroom/bookstore  September 22, 2011 -4-5pm Panel Level 300, Room 323 
MORE INFO: http://www.expoeast.com/

Allergic Girl at SPOAK (Support Parents of Allergic Kids) - WASHINGTON TOWNSHIP, NJ
Thursday, October 6 at 7:00pm
At the YJCC (http://www.yjcc.org/) 
MORE INFO EMAIL: njfast@gmail.com

Allergic Girl SKYPE event with PHACT/FEAST - PAOLI, PA
Thursday, October 20 at 7:00pm
At the Paoli, PA Hospital
MORE INFO EMAIL: ParentsHavingAllergicChildren@yahoo.com

Allergic Girl at Dean's Natural Food Markets, NJ - SHREWSBURY, NJ
Sunday, October 30 at 3:00pm - 6:00pm
MORE INFO: http://www.deansnaturalfoodmarket.com/

Allergic Girl SKYPE event with Grand Rapids Allergy - Walker, MI
Tuesday, November 1 · 7:00pm - 8:30pm
MORE INFO: Schuler Books & Music or Grand Rapids Allergy

Allergic Girl & Rockland/Bergen NY ROCK - NYACK, NY
Tuesday, November 15 at 7:00pm
Nyack Hospital, Nyack, NY 10960, USA
DIRECTIONS: http://www.nyackhospital.org/Nyack-Hospital-Directions.asp

WEBINAR, Food Allergy Kids of Atlanta, Inc. - ATLANTA, GA
Wednesday, November 30 at 7:30pm
MORE INFO: http://www.foodallergykidsatl.org/Support_Group_Webinars.php

***

My full schedule is also here on my Allergic Girl Facebook page.

Hope to see you out there!

Peanut Free Suite at Citifield, 2011

2011-08-29T12:59:00.003-04:00

The Mets just called me to let me know about this Peanut Free Suite at a game. The more people buy ticktes, they will do this more often.

Spread the word! And any questions, call Nicole at the Mets directly.

Nicole Annese
Account Executive- Season Tickets & Group Sales
New York Mets | Citi Field | Flushing, NY 11368
P: 718-559-3020| F: 718-507-7735
nannese@nymets.com

From a press release:

SATURDAY, SEPTEMBER 10th at 1:10 P.M. • METS VS. CUBS

• Please join The New York Mets for our Second Peanut Controlled Suite on September 10th! No peanuts will be allowed in Empire Party Suite 201 for the game.
• Come out to the world class home of Amazin' on September 10th and enjoy the game in our Peanut Free Suite !
• Peanut Free Suite will be thoroughly power washed and cleaned before the game
• Peanut Free Menu is incorporated in ticket price.
• Safe and easy access to Empire Level by using Hodges VIP Entrance.
• Waiver must be signed before entering the suite.

Please order online at: www.mets.com/peanutfreesuite

CNN, Food Allergy Deaths

2011-08-29T07:52:00.003-04:00

Here is my recent piece on CNN.com about the recent tragic food allergy deaths.

"The untimely, tragic and preventable deaths last week of two young men in Georgia highlight the seriousness of food allergies and the need for people with food allergies to have an Emergency Allergy Action Plan.

By local news accounts, Jharrell Dillard, 15 from Lawrenceville, Georgia and Tyler Davis, 20 studying at Kennesaw State University, knew what they were allergic to and were vigilant about what they ate. But this one time, without knowing it, they ate something containing their allergen and, caught without an auotinjector of epinephrine, perished."

Read more here on CNN.com.

Huey's Nut-Free Chocolate

2011-08-26T14:04:00.002-04:00

Started by the mom of a nut-allergic child, Huey’s Nut_Free Chocolate sent me some samples of their wares to try. Specifically, mint creams, chocolate caramels, a crunchy bar and Josie’s , which are M&M type candies.

I shared this largess with three other non-allergic eaters who all liked everything. And then I tried the samples. Bottom line: all of the products were tasty and they all tasted like the “real” thing. That’s the trick here, as Huey’s is not dairy-, nor wheat-, nor egg-free so these products taste like their commercial cousins. I found some more products more successful nut-free clones than others, but really this is picking nut-free nits as everything was tasty.

--Josie’s have that crackle of M&M, so much so that I did a double take. Wowee.

--The Huey’s Nut-Free Chocolate mint peppermint creams was melt-in-your-mouth good, very fresco, like a York peppermint pattie in a truffle shape.

--The Huey’s Nut-Free Chocolate crunch chocolate bar was close to Nestle Crunch – milk was the overhwleming tatse here.

--And the Huey’s Nut-Free Chocolate caramels were my least favorite as the caramel taste was correct but the texture was gritty. This may have been an error of shipping in the heat or that I didn’t try them upon receipt (as in they sat for a few weeks). It was tasty just not that ooey gooey caramel I was hoping for.

Here is a listing of all of theHuey’s Nut-Free Chocolate ingredients to Huey’s confections. Huey’s is peanut and tree-nut free; however they do use dairy and egg and soy in many of their chocolate confections and on their equipment. Here are their ingredient warnings.

If you have questions, and I’m certain you do, please reach out to Huey’s I’m sure they’d love to hear from you.

Thank you Huey’s for creating a nut-free chocolate option!

Kristen Rice
Huey’s Nut-Free Chocolate
T. 612-801-4473
Toll-Free 877-801-4473
kristen@hueysnutfreechocolate.com

Allergic Girl, Orlando Public Lirbary, September 10, 2011

2011-08-24T16:59:00.006-04:00

Come join us!

From a press release:

An Afternoon with Allergic Girl: Sloane Miller

Event Type: Meet the Author

Date: 9/10/2011

Start Time: 4:00 PM

End Time: 5:30 PM

Library: Orlando Public Library

Location: Albertson Room

Description: Living with food allergies can be very difficult. Sloane Miller, the self-proclaimed Allergic Girl, doesn't think that life has to feel that way. In her new book, Allergic Girl, readers gain indispensible knowledge on how to lead a full life where dining doesn't have to include anxiety or potential health issues. She will be visiting the library to discuss her book and share her tested methods for living a life where food can be enjoyed and every meal can be safe.

Allergic Girl, Natural Products Expo East 2011

2011-08-22T15:31:00.004-04:00

I will be book signing and speaking at The Natural Products Expo East 2011!

September 21, 2011 - 515-6pm Book signing on the upper level show floor ballroom/bookstore

September 22, 2011 -4-5pm Panel Level 300, Room 323

More info here: http://www.expoeast.com

Why I Rarely Eat Dessert Out

2011-08-19T07:40:00.002-04:00

This recent blog comment about Quality Meats and dessert miscommunication (leading to a hospital visit) reminded me of my own food allergy rule: don’t eat desserts out. Why? Several reasons. First, in over my 30 years of dining out they almost always get it wrong. An unwanted nutty cookie or biscotti, a sprinkle of nuts around the plate for decoration, a marzipan layer under the frosting that no one knew about – the list of scary visible and invisible food allergy dessert errors are endless.

One of the problems lies with how a kitchen works. Smaller kitchens don’t always make their desserts in house, meaning a third party makes them and the all important labels are often discarded once the desserts are received. So, your server may not know what’s in your dessert and have little way of finding out and/or they make an honest (but ill informed) assumption that could be dangerous for a food allergic diner. For example, a server may assume that a "plain chocolate flourless cake" is just plain when in fact it’s "flourless" because it’s made with a nut flour. Even a conversation with a manager may not help because if the kitchen didn’t make the dessert and the labels are long gone, they, too, will be at a loss.

Another common issue is communication with the pastry chef. In more expensive restaurants, they have pastry chefs and a pastry (i.e. cold) station which is separate from the hot food and the appetizer sections. Often even when you’ve had the food allergy conversation with the manager or chef, the pastry chef may not get the message. In this scenario, a nut-free table that has had a great nut-free meal can be presented with a sorbet with an almond tuille lovingly placed between scoops. It’s not meant maliciously; it's just the pastry station didn’t get the message: no nuts.

So, often my safe dessert, if I want to/have to order one, is fresh berries, as it should be straight forward. And even with that I remind the sever: no cream (dairy intolerant) and no cookie (usually nutty), no sprinkle of anything, just dry – only berries and even that order comes to the table wrong too often.

Think I’m over-thinking this? Think again. Several chef colleagues have confirmed that I should stay away from desserts at their establishments: sorbets are often scooped with contaminated spoons, or chocolate sources are rarely from nut-free facilities.

There are many wonderful, safe exceptions, of course: restaurants that have dedicated allergen-friendly menus, or are white tablecloth and make everything from scratch (and keep their labels), or restaurants that make you or your family something special like Blue Smoke did here for my birthday.

But overall, the best solution for right now in 2011, and the one I recommend when dining out, especially at a new, untested restaurant is: skip dessert. It eliminates that particular risk and maximizes food allergy safety and enjoyment.

How you handle the dessert situation?

AAAAI, Redesigned Website

2011-08-15T08:57:00.000-04:00

The American Academy of Allergy, Asthma & Immunology (AAAAI) is one of the most trusted resources for allergy, asthma and food allergy information. They've undergone a website restructure to make it easier to find reliable information. Have a look below.

From an AAAAI press release:

***

Redesigned AAAAI Website Features Most Extensive Collection of A/I Resources

When you’re looking for expert information on allergic diseases, make the new American Academy of Allergy, Asthma & Immunology (AAAAI) website your first destination.

This product of nearly two years of work features streamlined navigation, a clean, contemporary look, an enhanced “search by conditions” section and expanded options designed to deliver the most extensive collection of allergy/immunology resources for journalists.

• Content organized by Conditions & Treatments so you can easily access basic information, symptoms, treatments, related clinical and consumer resources, and links to relevant research summaries all on a single page

• View summaries from The Journal of Allergy and Clinical Immunology (JACI) and other journals, or use the enhanced search capabilities to look for research on a specific topic in Latest Research

• Use the A to Z Glossary to quickly find easy-to-comprehend definitions of allergy/immunology terms

• Look up articles on topics from anaphylaxis to skin allergy in the Library

• Visit the Newsroom for Media within the expanded About the AAAAI section for statistics, a photo gallery, access to experts and other media tools

No more searching around the Internet to find what you need. Resources and expert advice from allergists is here at the new AAAAI website. Visit www.aaaai.org today.

The AAAAI represents allergists, asthma specialists, clinical immunologists, allied health professionals and others with a special interest in the research and treatment of allergic and immunologic diseases. Established in 1943, the AAAAI has nearly 6,500 members in the United States, Canada and 60 other countries. The AAAAI's Find an Allergist/Immunologist service is a trusted resource to help you find a specialist close to home.

Kettle Brand Potato Chips

2011-08-11T10:18:00.003-04:00

I met Kettle Brand Potato Chips at a recent Food Fete event and they sent me some samples to try. A caveat: I’m not a huge snack food nosher. That’s not because of food allergies at all but because I’m a healthy eater; when I crave a snack I tend to think apple, not deep fried. But having said that, put some safe chips or pretzels or chocolate in front of me and I’ll nosh and have an opinion.

Kettle sent me several flavors of their baked potato chip line try. Salt and pepper was my and my fellow testers favorites. Peppery with an extra kick, I kept going back for more (but stopped myself as I had others to try).

Good news: As these chips are baked not fried they are 65 percent less fat than regular chips, have 2 grams of fiber, 3 grams of fat, and only 120 calories per serving – even better - they’re almost healthy.

Better news: Kettle Brand Potato Chips’ facilities are tree-nut and peanut free. (They are not top eight free, by any stretch - so check with them directly about what's safe for you.)

From the Kettle Brand Potato Chips FAQ:

Are your products safe to eat for people with peanut allergies?
All Kettle Brand® Potato Chips, our new Kettle Brand®TIAS!™, Kettle Brand® Tortilla Chips and Kettle Brand® Baked Potato Chips are processed in an environment free of peanuts and other nuts. We consider them to be safe for people with peanut allergies to enjoy.

Kettle Brand® Roaster Fresh® Nut Butters and Kettle Brand® Quality Handcrafted Nuts are made in a separate facility from our various chip brands. All nut products share roasting and grinding lines with peanuts, and we include the following statement on the packaging: "Processed on equipment shared with peanuts and other nuts."

As “other nuts” was unclear to me I spoke with Kettle Brand Potato Chips directly and they said: The facility does not have nuts of any kind and is safe for tree nut allergies.

Questions, concerns, reach out to Kettle Brand Potato Chips, they’d love to hear from you.

FDA, Gluten-Free Labeling

2011-08-10T09:46:00.000-04:00

From the FDA press department: “Before finalizing our gluten-free definition, we want up-to-date input from affected consumers, the food industry, and others to help assure that the label strikes the right balance,” said Michael Taylor, deputy commissioner for foods. “We must take into account the need to protect individuals with celiac disease from adverse health consequences while ensuring that food manufacturers can meet the needs of consumers by producing a wide variety of gluten-free foods.”

There are 60 days from August 3, 2011 to comment. See more below and here.

***

FDA NEWS RELEASE

For Immediate Release: Aug. 2, 2011
Media Inquiries: Siobhan DeLancey, 202-510-4177, siobhan.delancey@fda.hhs.gov
Trade Inquiries: Stephen King, 240-402-1407, stephen.king@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDA

FDA reopens comment period on proposed ‘gluten-free’ food labeling rule
Rule would help by creating a uniform and enforceable definition

The U.S. Food and Drug Administration today reopened the comment period for its 2007 proposal on labeling foods as “gluten-free.” The agency is also making available a safety assessment of exposure to gluten for people with celiac disease (CD) and invites comment on these additional data.

One of the criteria proposed is that foods bearing the claim cannot contain 20 parts per million (ppm) or more gluten. The agency based the proposal, in part, on the available methods for gluten detection. The validated methods could not reliably detect the amount of gluten in a food when the level was less than 20 ppm. The threshold of less than 20 ppm also is similar to “gluten-free” labeling standards used by many other countries.

People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Celiac disease damages the small intestine and interferes with absorption of nutrients from food. About 1 percent of the United States population is estimated to have the disease.

“Before finalizing our gluten-free definition, we want up-to-date input from affected consumers, the food industry, and others to help assure that the label strikes the right balance,” said Michael Taylor, deputy commissioner for foods. “We must take into account the need to protect individuals with celiac disease from adverse health consequences while ensuring that food manufacturers can meet the needs of consumers by producing a wide variety of gluten-free foods.”

The proposed rule conforms to the standard set by the Codex Alimentarius Commission in 2008, which requires that foods labeled as “gluten-free” not contain more than 20 ppm gluten. This standard has been adopted in regulations by the 27 countries composing the Commission of European Communities.

The FDA encourages members of the food industry, state and local governments, consumers, and other interested parties to offer comments and suggestions about gluten-free labeling in docket number FDA-2005-N-0404 at www.regulations.gov. The docket will officially open for comments after noon on Aug 3, 2011 and will remain open for 60 days.

To submit your comments electronically to the docket go to www.regulations.gov
1. Choose “Submit a Comment” from the top task bar
2. Enter the docket number FDA-2005-N-0404 in the “Keyword” space
3. Select “Search”

To submit your comments to the docket by mail, use the following address:

The Division of Dockets Management
HFA-305
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD 20852

Include docket number FDA-2005-N-0404 on each page of your written comments.

For more information:

Federal Register Notice (scroll to FDA--temporary link will update when document publishes on Aug. 3):
http://www.ofr.gov/inspection.aspx?AspxAutoDetectCookieSupport=1

Gluten-Free Portal (scroll to Gluten-Free):
http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/Topic-SpecificLabelingInformation/default.htm#gluten

FDA’s Proposed Rule on the Gluten-Free Labeling of Foods: http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm077926.htm

Questions and Answers on the Gluten-Free Labeling Proposed Rule:
http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/Topic-SpecificLabelingInformation/ucm265309.htm

Consumer Update on the Gluten-Free Labeling Proposed Rule:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm265212.htm

The FDA, an agency within the U.S. Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency also is responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products.

Food Allergies, Shakespeare

2011-08-06T11:06:00.000-04:00

The below comes from a dear friend and talented Director, Jemma Alix Levy. She is also the wife of Steve - in my book, Allergic Girl, he’s my Oxford University buddy with whom I dined weekly, allergen-free.

***

A Nut-Free Rehearsal Process

Just before beginning our rehearsal process for Muse of Fire’s production of As You Like It, I received an email from one of our actors asking for a favor. She explained that she has a severe allergy to peanuts and hazelnuts and cannot be in close proximity to them. In particular, she had to be careful about touching or kissing anyone who might have nut residue on their skin or lips. She asked, rather tentatively, if, as the artistic director, I could make the cast and crew aware of this “issue,” not knowing, of course, that I am very experienced with severe allergies. I have accompanied a friend to the ER with an anaphylactic allergic reaction, and I have a husband who carries an epi-pen lest some fish creep into his chicken sandwich. I sent out an email to our entire cast and crew with very specific instructions about our henceforth nut-free rehearsal process: no nuts in the room, and thorough soap-and-water handwashing before entering. I asked the actor who played opposite her and might have to kiss her through the course of rehearsals to also wash his face.

Actors with severe allergies face a dilemma: to tell, or not to tell. Will telling your director or producer make you seem difficult? Will your collaborators think you are just being a diva (only green M&Ms, please)? Will not telling anyone mean a trip to the
hospital? A nut-free rehearsal process was fairly simple to arrange, although it did mean a few more minutes spent reading ingredients on protein bars and smoothie packages. But I was happy to accommodate this actor, as was the rest of the cast and crew. And it was well worth the effort: she is helping us put on a magnificent show.

***

If you’re in the Chicago area, I urge you to check out Muse of Fire Theatre Company Presents “As You Like It” at Ingraham Park – it starts this weekend August 6, 2011. From a press release:

Third Annual Free Shakespeare Production in Evanston, Illinois

Muse of Fire Theatre Company Presents “As You Like It” at Ingraham Park in August

In its third summer season, Muse of Fire Theatre Company will once again bring free Shakespeare-in-the-park to the Northern suburbs of Chicago. The company has been playing each August to enthralled outdoor audiences in Evanston, captivating kids and parents new to the bard and old Shakespeare hands alike.

This summer, Muse of Fire will present As You Like It, a fanciful romp full of cross-dressing lovers, feuding brothers, wrestling, jokes and songs. Plus, this year the company will introduce an outreach program that will bring fun and Shakespeare to the City of Evanston’s summer camp at the Fleetwood-Jourdain Center.

Muse of Fire’s outdoor setting, low-tech approach and extraordinary acting have made Shakespeare’s plays accessible to all. The company’s aim is to provide audiences with a thrilling and unintimidating experience a lot like Shakespeare’s original performances – and nothing like your average high-school English class.

As You Like It will play in Ingraham Park, behind the Morton Civic Center at 2100 Ridge Ave., in Evanston at 3:00 pm every Saturday and Sunday from August 6 through 27.

Muse of Fire’s free Shakespeare-in-the-park has been sponsored each summer by the City of Evanston and by donors from the community. This year we are thrilled to be partially funded by a grant from The Richard H. Driehaus Foundation and the John D. and Catherine T. MacArthur Foundation.

For further information, please go to our website: www.museoffire.webs.com, or call (847) 707-8632.

21 Club Chef Talks About Food Allergies

2011-08-05T08:24:00.003-04:00

21 Club Executive Chef, John Greeley explains the 21 Club strategy for accommodating allergic patrons in the restaurant. Basically: communicate, communicate, communicate! See more below or read my discussion here.

Restaurant Week 2011 has been extended in several spots including 21 Club which will run their special through Friday August 12, 2011. More information here on NYCgo.com site.

New Auto-Injector Is Coming

2011-08-03T08:41:00.006-04:00

You remember these guys, I talked about them here and here and even mentioned them in my book, Allergic Girl. The new epinephrine auto-injector is getting closer. Here's some information From a press release received earlier this week:

***

FDA Tentatively Approves Intelliject’s Lead Product, e-cue™

RICHMOND, Va.—August 1, 2011—Intelliject, Inc. today announced that the U.S. Food and Drug Administration (FDA) has granted tentative approval for the company’s New Drug Application (NDA) for a novel epinephrine auto-injector, e-cue™, for emergency treatment of allergic reactions including anaphylaxis.

The tentative approval of e-cue™ following a first cycle, 10 month review by the FDA provides validation of Intelliject’s vision of developing patient-centric products and of the company’s ability to execute. According to Spencer Williamson, President and CEO of Intelliject, “e-cue™’s tentative approval is another important step along our journey to empower patients living with serious medical conditions.”

Obtaining a tentative approval means that the product review is complete and the submission met the FDA’s requirements to be approved. The FDA reserves final approval of the product, however, until all exclusivity or patent challenges have been resolved, specifically the current patent litigation brought against Intelliject by King Pharmaceuticals, Inc. (King) and Meridian Medical Technologies, Inc. (Meridian). Final FDA approval is required before a product can be marketed in the United States.

Intelliject is confident that the pending patent disputes with King and Meridian will be favorably resolved and looks forward to obtaining final FDA approval and to e-cue™’s subsequent availability.

About Intelliject
Intelliject is a specialty pharmaceutical company dedicated to developing drug/device combination products that empower patients to gain freedom from their medical conditions. Each Intelliject product combines an established drug with an innovative delivery platform with the goal of achieving superiority, patient preference and cost effectiveness. Intelliject applies rigorous selection criteria to identify areas where its patient-centric approach and proprietary technology will offer superior solutions. The company only proceeds to an active development program once it has established that incremental clinical and economic benefit is achievable. Intelliject is a privately-held company headquartered in Richmond, Virginia. For online information please visit Intelliject.

About anaphylaxis
Anaphylaxis is a severe allergic reaction that involves a number of body systems and can be fatal within minutes. The American College of Allergy, Asthma and Immunology estimates there are up to 2,000 episodes of anaphylaxis per every 100,000 people in the U.S. each year, although the precise incidence of anaphylaxis is unknown and is likely underreported. Anaphylaxis can occur in people with allergies to certain foods, insect stings, medications, latex or other allergens. All published national anaphylaxis guidelines recommend epinephrine as the first choice treatment in an acute episode. The vast majority of deaths from anaphylaxis occur in individuals who do not receive epinephrine in a timely manner.

21 Club, Food Allergies

2011-07-26T07:55:00.004-04:00

***

I had the great pleasure of going for a second time (here's my review of the first) to the famed 21 Club last week NYC Restaurant Week . [Full disclosure: 21 Club invited me to lunch on them and we filmed a video for Youtube with me and the Executive Chef John Greeley, which is up now.]

Restaurant Week 2011 has been extended in several spots including 21 Club. 21 Club also runs this special on Saturday (which not everyone does) giving you more chances to try this NYC classic. More information here on NYCgo.com site.

For all restos during this time they run a special price-fixe menu: *Luncheon $24.07 / Dinner $35 (Does not include beverages, tax or gratuity*) Which is why this deal is such a steal; these prices give New Yorkers (and vistors) to chance to try many places they wouldn’t normally try. It’s win-win for everyone.

The concern for those of us with food allergy is that if you are going to a place with a pre-set menu for a pre-set price (and these restos are jammed during resto week), they can’t, or won’t, accommodate your dietary requests. Fear not. As you may have seen in this NY1 spot, quality-, hospitality-, patron-focused restaurants are willing, waiting and able to make the necessary accommodations. "21" is one of those spots.

Chef John says: "We make everything a la minute.” Meaning, everything is made to order. Everything. This allows a kitchen great flexibility: they know every ingredient that’s in every dish because they made it all. As their dishes are not pre-made, if you cannot have a certain component of a dish, they can easily make a substitution. And truly, they are only too happy to make changes to a dish. The chef wants you to be happy and safe whilst dining at “21”. Even during the hectic restaurant week (RW2011 menu).

What does the staff at "21" need from you? Communication. What else do they need? Communication. Did I mention? They need communication, before you dine. Celiac? Food allergy? Food intolerant? A special dietary preference? Let them know that. PS they love chef cards, too.

Remember my protocol outlined here on my blog and more fully in my book, Allergic Girl:

--Understand your diagnosis (e.g. what ingredients you can’t have as well as one you can; what medications you need and carry them with you; what to do in case of an emergency)
--Know how to communicate that diagnosis clearly (e.g. come up with an concise, polite and assertive sentence or two that let’s restaurant staff know what you need)
-Form positive and supportive relationships (make the GM, servers and the chef your new best friends)
--And be patient with yourself and those around you– there will be mistakes but there will be many more successes when you follow this basic outline.

So what did I eat? I decided on the burger. "21" and I are still in the getting-to-know you stage. In that stage, I will have the same dish a few times before I branch out to other items on the menu. It’s part of my personal food allergy protocol. Why? Trust is earned over time so I stick to what’s safe for a few visits as we build trust, a restaurant and I. Once that baseline is built, then I branch out. So on my second visit, you’ll see I had my safe meal, what is my standard fare at most new restaurants: salad, clean protein (here a seriously luscious burger) and plain berries for dessert.

Thank you 21 Club for supporting those of with dietary restrictions. I can’t wait to come back!

21 Club,
21 West 52nd Street, New York, New York 10019
Restaurant Reservations: (212) 582 7200
Private Dining: (212) 582 1400

***

The view from the Snug seating area in the front room:

Chef John:

The Classic 21 Club Menu:

Beet salad app (nut-free):

The Classic "21" Burger (bunless):

My side of roasted potatoes instead of french fries:

Fresh berries for dessert:

After we've dined, a quick shot with Restaurant Manager, Michael:

NYC Restaurant Groups

2011-07-25T09:22:00.000-04:00

So yes, I dine out often – I’m sure you’ve noticed by now. Most often it’s not only food allergy safe but big fun – I’m sure you’ve noticed that, too. New York City is a dining-out heavy town and I’m probably (read: most definitely) spoiled by both growing up here, dining out since I was little and just the sheer choice available. There are up to 25,000 restaurants open in NYC at ay given time (that’s over five boroughs), in all different price points. A lot of choice. However, if you look closer at my recommendations and where I have the safest and most consistently hospitable experience, you will notice a pattern. I go to restaurants within groups, restaurant groups that is.

Some of them are:

Union Square Hospitality Group – Danny Meyer restaurateur
Craft restaurants - Tom Colicchio restaurateur
BRGuest Hospitality – Steve Hanson restaurateur
McNally Group - Keith McNally restaurateur
Tour de France - Simon Oren, restaurateur
Patina Group

My experience is when one outpost is excellent with food allergies it’s because management understand their severity and is committed to serving all of the guests in a safe manner. So, then when I try, say, the downscale version of the upscale resto, that food allergy training is in place because it comes from the top down. Take Union Square Hospitality Group, whether Maialino (upscale) or Shake Shack (fast casual), the experience for me has been consistently hospitable and safe. These are places I like and place that I can recommend.

**If you are coming to NYC this summer, check out my resto listings here at Allergic Girl Recommends.**

How does this translate to you at home? It’s about expanding your options: always be expanding. The next time you dine out food allergy safely and well in your hometown, find out who owns the restaurant and, ask if the owner has any more outposts. Do your food allergy protocol, and the try the new outpost; see what happens.

Brooklyn Allergy Mom, “My Cake”

2011-07-20T06:51:00.000-04:00

A good book must be launched with an equally good cake.

On the day of my book’s publication, I had an intimate gathering of friends and family and I needed a cake for the occasion. But where to get one? I could always buy a regular cake for my guests and bring some nice safe dessert for myself but frankly I wanted My Cake: chocolate cake with white icing that would be completely safe for me. Here, in New York City, wondrous city that it is, there are no bakeries yet that do gluten-free and tree-nut free. I also had vegan guests and Kosher guests to feed. Tall order.

But I did have a friend who stepped up the challenge. Heidi aka Brooklyn Allergy Mom who also directed my book trailer. A food allergy mom to a child with 30 anaphylactic food allergies and both she and her husband also have food allergies, different from each other’s and their daughter’s. I've dined at her home many times, and she's baked treats for me on numerous occasions; I completely trust her to handle my food allergy needs safely.

So, for my party Heidi made me this glorious and I do mean glorious cake, which she documented here and is pictured above.

And then she went one step further; it was the next logical step, really. She created a catering business so she can now do this for you, too. It’s called My Cake. Here’s the site and more information.

If you read my Twitter feeds you’ll see she’s been creating cookies and cakes all spring -ahem - and I’ve been a major taster. Her latest is an allergen-free chocolate mint whoopie pie. No, I’m not kidding. And they are beyond.

If you have questions about My Cake, the My Cake kitchen, My Cake's ingredients *and I hope you do* here is the My Cake FAQ. You contact Heidi through her site: http://bklynallergymombakesmycake.com/

Happy My Cake eating!

***Please note: This is not an endorsement as I am not in the My Cake kitchen. However, I have had no food allergy or food intolerant issues with any of their products.***

FAAN Walks 2011, Allergic Girl

2011-07-18T07:18:00.003-04:00

**UPDATES: Boston has been added and I'm now honorary chair both in Long Branch and in Ridgewood, New Jersey!**

I’m thrilled to announce that I will be at several FAAN fundraiser walks this fall singing your copy of Allergic Girl!

Here is the state by state listing of walks where I'll be and a list of locations below.

You can purchase Allergic Girl books on the FAAN site and bring them with you to be signed or at some parks there will be books there.

I look forward to seeing you very soon!

***

**Long Branch, NJ, September 18 - I am the Honorary chair at this walk **

Boston, MA, September 25

New Rochelle, NY, October 1

Philadelphia, PA, October 2

East Meadow, NY, October 9

**Ridgewood, NJ, October 23- I am the Honorary chair at this walk, too! **

Anolon® Nouvelle Copper Cookware

2011-07-15T07:00:00.000-04:00

I use an 8 inch pan every day. It’s the perfect size for two sunny-side up eggs, or to reheat last night’s dinner. However, I seem to go through pans quickly. The coating flakes off, or they can’t handle the daily use and the bottoms blacken. (And no I’m not always cooking on high heat.) I think the main issue is that I’ve been buying cheap brands and I get what I pay for. Meanwhile pans my mother received for her wedding to my dad? Those, she’s still using 30-plus years later.

So, I go through a few pans a year, which frankly isn’t right. I was excited to try a higher grade pan when the Anolon Cookware company sent me some pans to test out.

Some information about Anolon:

As its name implies, patented Anolon® Nouvelle Copper Cookware incorporates copper – a metal unmatched in its ability to deliver fast and even heat – in a new and innovative manner. Each piece in the cookware collection, which is constructed of heavy gauge hard-anodized aluminum – a material that is twice as hard as stainless steel – features a thick base of stainless clad aluminum enhanced by a layer of copper. This innovation in hard-anodized cookware increases a pan’s responsiveness to heat, and eliminates hot spots that can scorch food and ruin a dish’s flavor. For healthy-style low-fat cooking and easy clean up, Anolon Nouvelle Copper Cookware features a durable nonstick coating that releases food easily, even the stickiest foods, like scrambled eggs and pancakes. Anolon Nouvelle Copper’s patented design has an attractive tulip-shape body that’s accented with a dark, polished hard-anodized exterior. Hollow-core, cast stainless steel handles remain cool to the touch during most stovetop use, and are securely fastened with rivets that lie flush within the interior of the pan for easy cleaning. The new collection’s close-fitting, highly polished stainless steel lids add a dash of sophistication to today’s upscale kitchen designs. Perfect for range and oven use, Anolon Nouvelle Copper Cookware is oven-safe to 500 degrees Fahrenheit.

Do I love this Anolon pan? Oh yes. It has weight and heft; however not so much that you can’t easily (one-handed) flip an egg or some silver dollar allergen-free pancakes with ease. A well-weighted pan is no small feat, for that alone I could love a pan. But so far the Anolon non-stick has stuck and the bottom is not even tarnished.

Thanks Anolon for these beauties!

Spanish Rice And Beans, Eden Foods

2011-07-13T09:53:00.000-04:00

I discovered Eden Foods’s handy rice and beans canned combo sometime last year and I fell in love. Already cooked, vegan, organic, gluten-free rice and beans in can. I know sounds weird, but for a quick lunch at the office (or when you’re writing a book and don’t take any breaks for lunch) these cans fit the bill.

Recently, Eden Foods sent me a new flavor to try: Spanish rice and beans - it was totally yum.

I’ve been eating Eden Foods products without issue for years (the Eden Foods beans and rice only relatively recently) and when I looked at the Eden Foodssite I was surprised not to see ANY food allergy info. I dug around and did find something about wheat/gluten issues, but for nuts, sesame, dairy, egg, for example, nothing.

Eden Foods: can you fix this? Food allergen information on your corporate site would help so many of us use your products with confidence.

Also, as a frequent Eden Foods eater, I have a suggestion. I travel with these cans (and a can opener). I’d love cans with a pull-top or better yet can with a pull top that are single service sizes (used from recyclable metals, natch) or enviro -friendly pouches.

Food Allergy, Restaurant Week NYC 2011

2011-07-11T06:39:00.001-04:00

UPDATE: Link to the Maialino & NY1 spot is here.

For the last twenty years, New York City has had a "Restaurant Week" wherein many of the city’s top restaurants offer limited menus for lunch and dinner at a fraction of the normal cost (like three courses for the price of a normal entrée). (We actually have it about four times a year and they run for up to two weeks, such a successful promotion for restaurants and foodie happiness for patrons.)

For most of these years I did not partake. Why? Food allergies. A limited menu rarely meant something was easily food allergy friendly for this fish and nut allergic girl; and twenty years ago, awareness about dietary restrictions, even here in NYC, was virtually nil; and, well, I wasn’t nearly as confident about my food allergies then.

What changed?

An increase in real and documented food allergies in the United States.

Awareness and education in the foodservice industry about food allergies and dietary restrictions.

And I created a protocol about dining out safely that works (there’s more about that in Allergic Girl, natch)

So this summer, I am so hitting restaurant week and you can, too. Specifically I’m heading back to Maialino and also 21 Club, two faves. But if I had more time in my schedule, I’d also hit up Rouge Tomate and Craftbar. All are food allergy friendly in my experience.

Just remember your food allergy protocol (I outline my basic steps here) the basics of which are: bring your medication with you; communicate our needs early and often and don’t take any risks if you are uncertain.

***

You can watch me talking about food allergies and restaurant week on NY1 here in NYC this week. (Link here).

Here's a picture of NY1 reporter Kafi Drexel, Executive Chef Nick Anderer and me after shooting. We're enjoying some items from the Restaurant Week 2011 menu. I'm having Bombolotti all' Amatricianna (spicy tomato sauce with Guanicale) with corn-based gluten-free pasta - beyond good!

Updated Approximate NY1 Health & Fitness Air Times :
MONDAYS: 1:23AM, 2:23AM, 3:23AM, 6:23AM, 7:54AM, 10:54AM, 1:54PM, 3:54PM, 6:24PM
TUESDAYS: 6:53AM, 7:53AM, 11:53AM, 2:53PM, 5:53PM, 9:53PM, 10:23PM
WEDNESDAYS: 6:23AM, 7:53AM, 10:53AM, 2:53PM, 4:53PM
SUNDAYS: 7:53AM, 12:53PM, 4:53PM, 7:23PM, 8:23PM, 10:23PM

Dining at Work Events

2011-06-29T06:31:00.001-04:00

I was invited last minute to a last minute media event. Normally, last minute is not good for this allergic girl; no time to plan, talk to chef, go over menu, etc.. If I don’t have time for all of that, I’ll still go but I’ll just eat beforehand, especially for a cocktail event. However, this past week the California Fig Advisory Board invited me for a very intimate sit-down multi-course dinner. Still, I thought, I’ll go, have a drink and move on to my next event (another dinner) that evening. Then I looked at the restaurant that was hosting: Rouge Tomate.

I wrote about Rouge Tomate a few years back and have been a few times since, all with wonderful results. They had put all of my allergies into their computerized system in the past and I was betting that they still had all of that information stored. In coordinating with the California Fig Advisory Board, they checked with Rouge Tomate who said yes, they had all of my allergies and were happy to make the necessary accommodations to the menu.

Upon arrival, I did my usual routine: introduced myself to Rouge Tomate General Manager, Sean, explained who I was (he was waiting for me) and he took me to see the Rouge Tomate Special Events Manager, Matthew. Matt was warm, welcoming, knowledgeable and professional. He was also a former server, now in management, who had served my table before and who remembered me, fondly. He greeted me with major hugs and laughs and then got down to business going over the menu, the accommodations they had already made and we discussed further tiny adjustments.

The first course was a salad with hazelnuts, second monkfish, third squab and fourth dessert. We worked out that I’d have the salad without hazelnuts and I asked if they could push the third course to the second for me as I’d have to leave early, and couldn't eat the monkfish anyway. All those adjustments were made swiftly and graciously. Our Rouge Tomate server Jessica, who was taking care of everyone at this sit-down dinner in their Walnut Room (no joke), was informed of the special meal (moi) and introduced herself to me in case I had any questions (so lovely).

The salad arrived – here is a picture that does not do it justice – and well, I punked out. I had gotten spooked when Matt told me that the salad came with hazelnut oil and hazelnuts, and that they would be making mine without of course, but I was already nervous. When it arrived dry and nut-free, I still couldn’t bring myself to tuck in. Kind of like that beet salad moment I talked about in Allergic Girl.

Rouge Tomate did their part text-book perfect to ensure my meal was allergen-free: I just couldn’t bring myself eat it.

Sigh. It happens: getting spooked. In the moment, I do my best not to feel self-conscious about it, it being a totally irrational food allergy moment, and try to enjoy myself regardless. But I don’t force myself to eat something that I don’t feel right about. And I move on. The next course arrived, the squab, all happy and glistening in its perfection. Our server Jessica went over all ingredients and I tucked in and it was delish (and completely safe). Here’s a picture.

So what’s the upshot? I talk about food allergy confidence in my book and during touring with the book. My basics steps to food allergy confidence are:

Understanding your diagnosis
Knowing how to communicate it clearly
Forming positive and supportive relationships
And being patient with yourself

The top three all happened without a hitch. It was the last one that's the lesson here. Sometimes getting spooked is part of a food allergic life. Being patient with yourself means, for me, that I accept this part of myself. And if when I can, and if I feel up to it, and it's safe, I try the next course.

A big thank you to the Rouge Tomate team: Chef, Matt and Jessica for taking such excellent care of me, yet again. I look forward to returning soon.

Rouge Tomate
10 E 60TH ST
NEW YORK, NY 10022
TEL: 646-237-8977

California Figs, 2011

2011-06-28T12:56:00.005-04:00

(©California Fig Advisory Board)

California Fig Advisory Board CEO, Karla Stockli invited me to a lovely dinner at Rouge Tomate the other night. Here’s the menu, featuring the figgiest figs.

(©California Fig Advisory Board and Rouge Tomate)

I was only able to stay for half of the event as I had other events to attend but I found it really interesting to know more about figs. I’m a fig fan, both dried and fresh. I carry dried figs with me throughout the year as a quick, allergy-safe, super healthy snack; I carry a box of them when I travel as well. Dried figs are the base of my mom’s delicious Tzimmes for the Jewish New year Holiday’s in the fall (here’s just one example of a tzimmes recipe from About.com) and something we all look forward to every year.

However, fresh figs: wow. They are seriously tops in the sexy fruit department and so deliciously, totally different than dried. Fresh fig season is happening right now. Run don’t walk whilst these beauties are in your market. The California Fig Advisory Board website has some recipes (not allergen-free but very easily adaptable) like this one below. (Tip: I’d sub the blue cheese for goat and ditch the pine nuts and there you have it - fresh fig salad perfection.)

***
Prosciutto Wrapped Figs and Arugula Salad
©California Fig Advisory Board

INGREDIENTS
Fig Vinaigrette
• 1/2 cup chopped fresh California figs
• 3 tablespoons extra virgin olive oil
• 3 tablespoons sherry, raspberry or white balsamic vinegar
• 1 clove garlic, minced
• Sea salt and freshly ground pepper; to taste

Arugula Salad
• 8 fresh, small California figs
• 2 ounces top quality blue cheese, divided - SUB SPANISH MANCHEGO or FRENCH GOAT
• 8 strips prosciutto (about 4 inches long by 1 inch wide)
• 2 tablespoons balsamic vinegar
• 4 cups baby arugula
• 1/4 cup pine nuts, toasted -OPTIONAL

PROCEDURE
Fig Vinaigrette
Combine figs, olive oil, vinegar and garlic in blender or food processor and process until smooth. Season to taste with salt and pepper; cover and store in refrigerator until ready to serve.

Arugula Salad
Divide and arrange arugula on 4 salad plates. Starting at stem end, cut figs in half nearly through but leaving blossom end in tact. Press 1/2 tablespoon cheese in center of each and press halves together. Wrap each fig with prosciutto and secure with toothpicks. Grill over high heat, 5 minutes, turning frequently, and basting with balsamic vinegar. As soon as prosciutto is crisp, remove from grill and arrange 2 figs on each plate. Sprinkle with remaining cheese and pine nuts.

Serve dressing in small bowl to drizzle on.

Serves: 4

***

Some figgy fun facts ©California Fig Advisory Board:

In California, there are five primary varieties of figs.
• Black Mission (dried/fresh)
• Calimyrna (dried/fresh)
• Kadota (dried/fresh)
• Brown Turkey (fresh)
• Sierra Figs (fresh)

California Figs are an excellent source of dietary fiber. Just 3 to 5 – dried or fresh – provide 5 grams of dietary fiber or 20% of the Daily Value.

Figs were regarded with such esteem that laws were created forbidding the export of the best quality figs. Sychophant derives from the Greek word (derived by sykos, "fig", and φανης fanēs, "to show") meant one who informed against another for exporting figs or for stealing the fruit of the sacred fig trees. Hence, the word came to mean a person who tries to win favor by flattering.

***

If you have any question about fruit allergies, please see your local board certified allergist or a knowledgeable RD (eatright.org) about what is right for you. Meanwhile I have some fig swag in my kitchen right now and that’s what I’m having for an afternoon snack with some honey and yogurt – yum!

(©California Fig Advisory Board)

Cocktail Week, NYC, 2011

2011-06-27T10:04:00.003-04:00

Last week the New York Times dining section (my bible) was all about summer cocktails and three ingredient cocktails; even Clean Plate colleague Jared posted about getting "clean" cocktails in NYC here.

I’m not much of a drinker, A. B, mixed drinks have some non-allergy friendly aspects to them. (I’ve written about secret egg whites in some drinks before.) Like bitters? What’s in bitters? No one will exactly tell you and I only go for full transparency in anything I’m consuming.

However, recently I was at Morandi and the bartender wanted to make me a special drink. Before creating it, and knowing I’m an allergic girl, he asked: “Are you okay with egg whites? Are you allergic?” So sweet and no, I’m not. He made me a whiskey sour (my first ever) and it was delish and safe for me.

Bartenders are the best people to tell you what’s going into your drink. Communicate to them about your food allergies and I bet they will make a special drink just for you, even during cocktail week like we’re having in NYC right now.

Any further concerns about allergens, and drinking talk with your board certified allergist about the risks for you. Find qualified allergists at AAAAI.org or ACAAI.org.

MTV, I'm Allergic to Everything

2011-06-24T09:08:00.006-04:00

**UPDATED with online show link.**

MTV’s True Life series decided to cover food allergies. [Disclosure: they came to me in October last year asking if I could recommend any teens with food allergies for this show; I sent them to FAAN’s Teen program.] The show aired last night. You will be able to watch it online now.

First off, many thanks to the brave Raelyn and Zeke –these are the high schoolers MTV followed. They and their families were generous enough to allow us in to their lives, their struggles, their concerns and their hopes. Thank you again. Secondly, as a reality show, this program pulls for the extremes and they picked two atypical examples of food allergic disease: Zeke has Eosinophilic Esophagitis and Raelyn has idiopathic anahylaxis.

Eosinophilic Esophagitis or EE (or EoE) is, accrording to the University of Michigan: "a chronic disorder of the digestive system in which large numbers of a particular type of white blood cell called eosinophils are present in the esophagus. the esophagus is the tube that carries food from the mouth to the stomach. Eosinophils are an important part of the immune system and play a role in fighting infection. This condition is characterized by vomiting, stomach or chest pain, failure to thrive (particularly in children), and difficulty swallowing."

Eosinophilic Esophagitis is a serious condition that is under the rubric of allergic disease but not a classic food allergy. However, Zeke’s segments follow a relatively typical medically approved path: visits to his board certified allergist in the hospital for scratch and skin testing (and resultant reactions), food challenges in the hospital and under supervision, endoscopy and biopsy of the esophagus, and more food trails after the all clear sign. We see him being bullied and we see him struggling to have a normal life and diet but we also see him following a well-worn and safe medical path to determine how to take small safe steps forward.

Raelyn is given a diagnosis of idiopathic anaphylaxis and in the world of food allergy that is a true gray zone. Idiopathic means that no cause can be determined for anaphylactic reactions. Raelyn’s struggle with this vague diagnosis is very real, as it her anxiety and her wish to be normal. In her segments, we see Raelyn meeting with one of the best allergists in the country: Dr Robert Wood. He tells her that her immune system is going haywire, her anaphylaxis reactions are not coming from an outside source but from within and then he mentions something about her stress levels and trying to control those. (These details are from memory, so they may be faulty.) We do not see her given a clear path toward management. And without a clear answer from the western medical community, Raelyn and her family do what many desperate patients do and turn to alternative methods and practitioners who claim to have the cure.

Bottom line: Right now, there is no cure for food allergies.

What follows is a typical scene of alternative treatment. Raelyn visits a chiropractor who says he can cure her of all of her food allergies. After a month of sessions, he tells her she can reintroduce foods to her diet. She attempts food challenges at home without medical supervision that go dramatically wrong, necessitating a call to 911 and hospital visit. It was disturbing to watch and no, she is not cured.

Did the show raise awareness about food allergies and what our community's families and teens deal with on a daily basis? Will it? I don’t know.

What is clear is that these two teenagers are working valiantly to have normal lives.

My wish? I wish Raelyn would have been given a clear direction from Dr. Wood about how proceed. (As this is a highly contrived reality show, we have no idea if there was medical follow up with Dr. Wood or any other board certified medical provider.) And I wish both teenagers and their families had more support around issues of anxiety and their diagnosis.

Did you see it? Tell me what you thought.

Emporio, NYC

2011-06-22T07:40:00.001-04:00

My dear safe friend (also a wonderful artist, see her work for sale here) Kate called me a few Fridays ago saying: “Emporio, the restaurant down the street from me is now offering gluten-free pasta and pizza. Do want to try it?”

Now, you know how I feel about GF menus: they’re great for the GF community but they don’t necessarily, or usually, translate into food allergy friendliness. However, a hot Lower East Side eatery doing GF intrigued me enough to check it out and I’m glad that I did.

In the last few years, New York City’s Lower East Side has completely transformed itself. When I was a grade schooler, it was still part of the former Jewish ghetto. My mom and I would shop for wholesale bedding (read: toilet seats) as well as blue corduroys for my school uniform; completely unhip. To my complete and utter typical New Yorker surprise, in the last ten years, Orchard Street, and the streets around it, have become the hottest of the hot for bars and restaurants. But still, not great for dining food allergy friendly; “hot” doesn’t usually translate to food allergy friendly. (But even that depends. See Pastis) But here we are now, 2011 and Emporio is doing GF.

I looked at the Emporio menu online and they looked like they had several menu items that should/could be allergy friendly. I didn’t have a chance to call ahead (busy day) but when I arrived, I spoke with Emporio's GM Marcus who walked me through the entire menu, ingredient by ingredient.

The pizza they make in house using Italian milled bean flours, so they chef told me. However, the GM Marcus made it very clear that they bake them in the same oven with wheat-based pizzas. He said: “This gluten-free pizza will not be appropriate for anyone with a gluten or wheat allergy, only if you have an intolerance.” I was impressed with this level of knowledge about the difference between an allergy and intolerance and his complete transparency about cooking methods and ingredients. Well done, Emporio's staff!

When I asked about what GF pasta they were using, he brought over the bag to show me an Italian rice only brand I hadn’t heard of nor seen in the stores here, it looked yummy. And again, I was impressed that he took the guesswork out of our conversation by disclosing the brand.

Last minute, I changed my order to the steak, instead of GF pasta, which brought me into direct contact with the chef, Jared. He was expediting orders in the open kitchen and so he showed me the grill (where they grill octopus, i.e. not for me) and the clean pan they would use for me and my dish. Additionally, he walked me through all the steps they would take to ensure my meal was as safe as possible. I thanked Jared for his assistance with my food allergy needs. He said: “It’s not an issue. It’s easy to do and we’re happy to do it.”

Exactly what you want to hear. My dinner was super delicious and I’m ready to go back and with Chef Jared and GM Marcus at the helm, I bet it will be great.

Emporio
231 Mott Street
New York, NY 10012
Tel: 212.966.1234