Medical Conditions

Kids Summer Cooking Camp

Kids Summer Cooking Camp (Ages 10+) Among her many talents, Tracy Stuckrath is teaching summer cooking camps. She is available by request for private lessons, adult cooking classes, and customized group courses. These summer classes, however, are all about the kids. Slow Food: Sourcing & Cooking Locally Kids will learn to make real food, using real ingredients! The farm will be coming to us once again this summer as many local farms and producers including Moore Farm & Friends, Banner Butter, Many Fold Farm Cheeses, Riverview Farms, and White Oak Pastures provide farm fresh ingredients for each day of camp.…

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What is Celiac Disease?

In yesterday’s post, I wrote about gluten and all its disguises in packaged foods and catering menus. Today, I’m defining Celiac Disease and gluten sensitivity. What is Celiac Disease? Celiac Disease is a genetic autoimmune digestive disorder (the immune system attacks the body when certain foods are eaten) that damages the villi of the small intestine, interfering with the absorption of nutrients needed for good health. Continued exposure to gluten can result in malnourishment—vitamin and mineral deficiencies—and other conditions such as anemia, osteoporosis, neurological disorders and more. Originally thought to be rare, celiac disease is now recognized as one of…

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gluten-free oatmeal with fruit is a great solution for diabetics, celiacs and food allergic guests.

How to Read a Banquet Menu

This is the first in a series of posts on evaluating hotel banquet menus for event attendees with dietary needs. If you’ve done your due diligence and asked your guests if they have dietary needs, great job! – but that’s only half the battle. Trying to figure out what to serve everyone when you have guests with food allergies, celiac disease or diabetes, others who are vegan, vegetarians or raw and yet others with cultural or religious beliefs that require a specific diet can be daunting. Allergens are often disguised even in well-labeled banquet menus, and just because you’ve offered…

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Catersource “Get Fresh”: January 2012

In the latest Fresh Ideas from the ICA in Catersource’s Get Fresh newsletter, Tracy Stuckrath, CSEP, CMM, CHC talks about how to manage the dietary needs of guests in “Tolerating Intolerance.” She says its important to be proactive in your planning – ask guests about their needs in advance, update your recipes so they can be prepared multiple ways to accommodate different needs. Its also important to pay attention to cross contamination in the kitchen and on the buffets.

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