[Sca-cooks] Minor rant - allergies and following directions
lhart at graycomputer.com
Wed May 9 17:29:31 PDT 2012
Agreed, take reasonable contamination precautions, list all ingredients,
offer a varied choice of ingredients , and hope people can find something
that suits their needs.
If anyone has a dire allergy, they should be carrying their own Epi pen
and/or bringing their own food.
I have a sister who is GI, she is bonkers picky - like, she could be the one
who asked Bear about what the yeast was grown on. I have to remind her that
gluten didn't kill her for the first 45 odd years, why is a miniscule trace
going to kill her now? On the other hand, she always plans on bringing her
own food and never demands that people cater to her needs.
This is about where I draw the line. I can make dishes without gluten.
I can be ordinarily careful about not cross-contaminating. I can't
control everything, and I can't make the kitchen gluten-free. If anyone
is so very sensitive to gluten that that isn't good enough, then I can't
do much for them. They need to take responsibility for their own food.
Antonia di Benedetto Calvo
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