Tag: food allergies

Lent dietary practices during meetings

Lent Brings Challenges for Event Planners When Menu Planning

Lent is a 40-day period where Christians all around the world sacrifice, reflect and do “spiritual housecleaning” in preparation for Easter. 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…

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Soy Allergies

How to Cope with Soy Allergies in College

Soy is a hidden ingredient is a lot of processed foods, making it a difficult allergy to manage. 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…

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Coping with Fish and Shellfish Allergies in College

An estimated 2.3% of Americans are allergic to seafood. 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…

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Food (Allergies) for Thought

Food (Allergies) for Thought by Tracy Stuckrath 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.

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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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hands holding a globe sustainable great responsibility

Remember, with Great Power Comes Great Responsibility

Peter Parker's uncle Ben had it right when he taught him the power of responsibility. The health of your event, your attendees and our nation is a great responsibility that meeting professionals must embrace   I never thought I would be quoting from Spider-Man (although my nephew would be proud), but the meaning behind Uncle Ben's statement — "Remember, with Great Power Comes Great Responsibility" — to Peter is truly why I started my company and now this blog. When I found out eight years ago I had an allergy to yeast, you would have thought I'd be traumatized -…

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