[Sca-cooks] Safety in the Kitchen

[vicki shaw]

If I had my druthers, Phlip, I would also go bare-footed, but as a diabetic
that would be taking too great a risk should I step on something sharp or
drop something made of glass that could shatter, because of the risk of
infection.  Diabetics should never go barefoot anywhere.  Even at the beach,
i will wear my sandals all the way to the edge of the water and then remove
them.  There are often pop-top can circles and what have you that people
discard.

I have been following this thread with great interest.  As a soap maker
dealing with lye, I have to cover my face with a bandana or something when I
pour water into the lye in a jar because the fumes are very noxious and
toxic.  And I have to use kitchen mittens to pick up the jar because it gets
very hot.  Even when I make glycerine soap, I have to melt down the soap
base in the microwave and the vessel it is in gets very hot.  Precaution is
my middle name, and I am glad to see that you all are very aware of the
dangers in the kitchen since that is where I am hoping to be allowed to
volunteer.
Vicki


Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

> No, I know people are going to complain about bare feet- some have started
> already, so listen to my reasoning, and make your own choices.
>
> I prefer wearing bare feet for the simple reason that I have better
contact
> with the floor. My biggest difficulty and ongoing problem is sprains and
> strains of the joints, caused by slippage on wet/greasy/oily floors. While
> I'm more likely to get an odd splash of something on my bare skin, it
isn't
> trapped against my skin, burning for the seconds it takes to do serious
> damage- it's there for a split second, and by that time, I'm on my way to
> cold water. I'll take the minor burns, and avoid the major ones,
> thankyouverymuch. And, a minor burn or cut will disable me for a day or
two.
> A sprain will disable me for weeks.
>