Tuesday, April 28, 2015

College and Food Allergies

It's that time of year again-- high schoolers are visiting schools and planning for college. 
      College dining for a food allergic student can be-- at best, challenging and at worst, unsafe. To say nothing of unhealthy if the student can't find safe meals to eat and must " make do" with less than nutritious or substantial food. 
( it's a problem my kid had and came
home Christmas break "malnourished.")
  Many colleges and universities are recognizing the growing food allergy issues-- as well as the rising interest in food in general among students. In response to the food allergy concerns-- which can have an impact on a school's liabilities, bottom line, as well as reputation-- schools are looking to many resources. FARE is developing a college response plan. Sources from the food industry are trying to respond with organizational changes-- like specialized stations in the dining halls. (Simple Servings-- a program out of Sodexo food services-- is being adopted many places.) 
  There is the school's office of disabilities. But they are responsible for keeping the school safe from lawsuits, not safe for your child. Keep that in mind-- and it's not that they won't try to be helpful, but if it's you or the school at stake-- guess whose side the Disabilities people are on. 
 Just good to know. 
And further to this discussion-- one of the most difficult concerns to parse out is the transition from what is agreed upon in The Dining  Services office and what happens on the dining hall line. Ay, there's the rub. 
  The gap between plan and implementation is often too wide to bridge. And, it's always where issues can occur-- just as with anything in this world. The paper plan looks great; ingredients and recipe look safe.  But does one cook add something a little extra? Can the sever really keep a plain baked potato under his counter until your child comes to claim it? Are the salad bar utensils really kept separate and refreshed often?
   Then add a possible layer between the food supplier and the university dining services and then the servers on the line-- it could be like the old-time game of "Telephone."  The information you started with is completely different by the time it reaches the last person on the line. 
   I'm not trying to be negative-- just practical. Think about these issues as you speak to the dining services folks. Nothing may be perfect-- and some schools can handle one or two allergies, but not multiple. Some smaller schools will cook meals individually, some will not. All will try to be helpful-- and most times, it will work out! 
And if it doesn't, your child gets the opportunity to advocate for upcoming students and for the community at large. 
  

Friday, April 10, 2015

More Cumin Recalls-- and Crushed Peanut Shells

So, it's out there in the news that the powdered cumin that has been recalled has been contaminated with ground peanut shells. 
  The peanut shells are inexpensive and bulk up the cumin. So, in they go. 
  I personally doubt that any factory worker or any producer or owner thought they were putting anyone at risk. 
   And I also personally doubt that this was not a known additive, a known procedure in the industry. For years. 

(As an aside-- walk down the spice aisle
in any supermarket and see the empty rows where cumin and paprika--and chili powder sometimes too. )

   Fillers are used in every kind of food--I'm often amazed what foods include whey or other milk products, which ingredient I always thought was expensive. 
   But it's discouraging to feel that so many products can be contaminated at the source and that we'll never know. 
I know you, like I, often cook from scratch since most packaged products contain something our kids can't eat. And that's the LISTED allergens. 
 
This is a whole different ball game-- this is an unknown lurking danger. Or the possibility of danger-- and  that's unnerving. 
  So the only option I feel I have is to make everything from scratch and to use salt, pepper and herbs...
Other spices-- I'd grind my own, but will
Probably forgo spices altogether. 
Be well and we'll all have to make Italian food-- no need for cumin, paprika-- plus it's what I know best!