[Sca-cooks] Minor rant - allergies and following directions

Laureen Hart 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.

Randell Raye

-----Original Message-----


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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