SC - allergies was: alcohol revisited
deborah minyard
dminmin at hotmail.com
Fri Feb 2 14:32:23 PST 2001
How about someone with an egg allergy, They're goin to have to ask anywhere
they eat. In fact I almost gave her the wrong answer once by not checking
the noodles I'd used.
Maddalena
>From: Chris Stanifer <jugglethis at yahoo.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - alcohol revisited
>Date: Fri, 2 Feb 2001 14:01:25 -0800 (PST)
>
>
>--- lilinah at earthlink.net wrote:
>
> > The solution is to make sure that there is an
> > ACCURATE list of
> > ingredients posted in a prominent place in the hall
> > - or placed on
> > every table - so diners can verify that the foods
> > served will not
> > injure them.
>
>Yeah. okay. I'm assuming that most feastgoers are
>adults, and have probably lived their entire lives (or
>a good portion of them) WITH these allergies. They
>obviously haven't died yet, in spite of the fact that
>no restaurant, fast food joint, or school cafeteria
>posts ingredient lists on the walls or placemats or
>anywhere else...
>
>I guess that what I am trying to say (or type) is that
>these people have SOMEHOW managed to avoid these
>certain foods WITHOUT all of the additional
>precautions we seem to demand from an SCA cook, so why
>does it now become imperative that they be informed
>much more than they would be at a local restaurant?
>
>They can obviously look out for themselves, or they
>wouldn't be at the table anyway. And if they can't,
>then eternal shame upon them.
>
>Balthazar of Blackmoor
>
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