SC - ingredients list

[Decker, Margaret]

As another with allergies I agree. I'm allergic to something in Commercial
Curry Powder (not sure what, it causes anaphylactic (sp?) shock so I haven't
experimented, and capsicum (found in all new world peppers). I rarely run
into situations where the first is a problem if the menu is of European
origin but it might surprise you how often I find the second. For some
reason green pepper is found in every meatloaf in Oklahoma that I've
bothered to check on. What's really scary is I ask, the wait person checks,
and the dish comes out with pimento in it. Seems the cooks in Oklahoma don't
know that pimento is a pepper. If I have any doubts I check for both now.
The one that really blew my mind was the waiter that said he'd have the cook
pull all the pepper out of the already cooked dish. I think Bear scared him
as he explained it had to be cooked without the pepper and if that wasn't
clear could we speak to the manager. It came out done correctly. Margarite 


1. I fail to see how providing an ACCURATE list of
ingredients is an 
onerous task or is going out of one's way.


As some one who has food allergies, I know I
appreciate having a list of ingredients to see if I
can eat at a feast. 
Some of the people who are doing the feasts have even
started posting the lists of ingredients online with
the info about the feast. This was the case at the
last event we looked at. Since it had soy products in
just aobut everything I was able to make other plans
and knew this coming into the event. It was a huge
help to me and I really did appreciate it. And I
didn't have to bug anyone when they were busy with the
feast to find out if I was going to be leaving my
health up to chance by eating. When I do a feast, I
certainly plan on doing the ingredients list this way.
nisha