It’s time to accept special dietary concerns as the prevalent reality they are and begin to find creative and delicious solutions to accommodate these needs. In the process, we will help food-allergic guests feel welcome in our homes, our events and our lives.
As an event planner with food allergies, I understand both sides, and speak from experience when I share these suggestions on how to eat safely and eat well when you’re not at home.
When I was diagnosed with an allergy to yeast 10 years ago, I immediately went out and bought the “Yeast Connection” by William Crook, MD, which was recommended by a friend. It explains how to suspect, identify and overcome chronic health problems related to yeast. I wanted to be better – no more chronic sinus infections, cysts, hives, gas, bloating, menopause symptoms at 30, lethargy and more — so I went cold turkey avoiding the list of foods on the “MUST Avoid” list. Unfortunately neither the food illustrations nor the recipes in it or other Candida-diet books did anything to…
Two weeks ago the season of Lent began on Wednesday, after a traditional pancake supper the night before. During this annual ritual, millions of Christians all around the world commence a 40-day period of sacrifice, reflection and “spiritual housecleaning” in preparation for Easter. Though the exact timing varies between sects, the liturgical season typically starts on Ash Wednesday and ends just before Easter Sunday, and is meant to represent the period Jesus wandered alone in the desert. The word Lent comes from the Anglo-Saxon work “lencten,” which means spring. Similar to making New Year’s resolutions, some use the time to…
Managing guests’ food allergies and other dietary needs doesn’t need to be difficult. Proactive actions with guests and vendors makes it easier and safer for everyone.
Being the guinea pig is not necessarily the best thing when trying new foods. They (my nieces and nephew) are the first to tell me it’s gross. But, it’s fantastic when I make something they love and repeatedly ask for. Guacamole and roasted Brussels sprouts are two those things that come to mind. What’s even better is when I realize I’ve influenced them without really trying. A few days last month, I was pleasantly surprised three times.
Soy, one of the eight most common food allergies around the world, is a particularly difficult allergy to manage because its used in a lot of processed foods. Those allergic to soy must be ardent food label readers to ensure their health and safety. College students, who are living on their own for the first time, must become even more prudent about it since they are relying daily on someone else making their meals. However, by choosing whole, unprocessed foods, eating from the school salad bar or requesting a baked potato with soy-free toppings, can make it easier. In this…
According to FARE, an estimated 2.3 percent of Americans — nearly seven million people — report an allergy to seafood, including fish and shellfish with salmon, tuna, and halibut being the most common. When your child heads off to college, its important they understand how to managing their allergy on their own. Tracy Stuckrath contributes to this Campus Explorer article with some steps to take to make sure your college experience is everything you want it to be even with your food allergy An estimated 2.3 percent of Americans are allergic to seafood .
Managing food allergies at college is similar to managing them at events—you have to rely on someone else to make sure you’re served something safe. However, being proactive, knowing your allergies and triggers and planning in advance, you can have an enjoyable experience. Tracy Stuckrath contributes to the article, “Dealing With Food Allergies and Intolerances in College” on Campus Explorer, an online search engine to find the perfect school, which believes everyone deserves a fulfilling education, no matter the name or place, or disability (food allergies).
In the Fall 2012 issue of Minnesota Meetings & Events, Tracy Stuckrath discusses how communication is key to managing the food allergies of event participants. And, it must be a three-way conversation between the planner, the attendee and your catering vendors. Vendors need to know in advance what they need and can prepare and the participant needs to understand and feel comfortable with how they will be served.
