[Sca-cooks] was Pine nuts

[Lonnie D. Harvel]

Susan Laing wrote:

>Unless of course anyone knows of a caraway allergy I should take into
>account?
>  
>
There are always allergies, but you can't take everything into account. 
My mother-in-law is dangerously allergic to caraway. (and soy, basil, 
garlic, oregano, onions, black pepper, etc...) In short, she doesn't 
need to be coming to an SCA feast.

I believe we need to depend on two-way communications. Folks /have/ to 
tell us what they are allergic to if they are participating in the 
feast. We /have/ to let folks know what is in the dishes. Trying to 
avoid cross-contamination is probably good, but promising to to do so is 
dangerous. Unless you have two kitchens, or a well trained kitchen crew, 
a significant risk is present. If a person has a life threatening food 
allergy, they need to be responsible for taking appropriate steps. I am 
not a professional, and I don't have a professional staff. I am not 
willing to risk someones life on the premise that we kept all our 
stirring spoons separated.

All that said (or typed), if someone with a serious allergy lets me know 
soon enough, I will eliminate that ingredient from the whole feast if 
possible.

(oooh, feeling preachy today, feel sorry for my students...)

Aoghann