Thursday, April 10, 2008
Eggs in Mixed Drinks
For a discussion of eggs in mixed drinks [ewww!] have a look at Allergic Girl's Please Don't Pass the Nuts.
Tuesday, April 8, 2008
Worry-Free Community
The first Worry-Free Dinners event was amazing!
As Allergic Girl’s assistant and the WFD administrator, I was bit worried about my presence at the first event because (gasp) I am not allergic.
I’m sympathetic certainly. Many people I love, including my sister and some dear friends, have food allergies and food intolerances. I’m privy to their worries on a regular basis. I’m only too happy to let them choose restaurants where they’ll have the best chance of having their needs accommodated.
But I can go anywhere and eat anything.
If I ask what’s in a dish or how it’s made, my questions come from curiosity and taste preferences, not because of the possibility that eating something could set off a string of uncomfortable, painful or even life-threatening outcomes.
So in this new safe dining space, the first Worry-Free Dinners event, one whose creation I was so happy to be a part of, how would I actually fit in?
How would the other diners feel to have me there?
And how would I feel being the odd woman out?
Introductions and conversations started easily; from the first hellos at Lilli and Loo, everyone had something to say. But we were talking about our commutes, crowded subways after long days at work. These experiences I knew first-hand. I couldn’t help but wonder what would happen when the real issues were addressed, the reasons that these diners came together.
With Sloane’s guidance, very soon everyone at the table was sharing their food and health issues: stories of drawn-out diagnoses, chronic pain, helpful and unhelpful medical professionals, helpful and unhelpful friends and family members. I’m an empathetic person to begin with. Still, with each detail the group revealed I gained a greater understanding, like: oh, I’d heard about this. But that? That really sucks!
In this safe space the group felt so comfortable so quickly, so happy to be with others who could relate. Everyone wanted to share. And everyone found a common connection - even me. Because as soon as the diners sat down together, we formed a group of people who cared enough to listen to what those around us had to say and who wanted to understand what each other’s experiences have been. With or without food allergies, I was a part of this group.
What did I takeaway from this first WFD event? I’m more acutely aware of the issues someone with food allergies faces at every meal away from home. I feel more confident to help my sister talk to a chef, to ask the questions that are important to her. I can do more talking too, to help ease the communication issues that might arise. And I know I can continue to support my friends, those who I’ve eaten with on a regular basis for years, and the new ones I made as part of the Worry-Free Dinners community at our first Worry-Free Dinners event.
As Allergic Girl’s assistant and the WFD administrator, I was bit worried about my presence at the first event because (gasp) I am not allergic.
I’m sympathetic certainly. Many people I love, including my sister and some dear friends, have food allergies and food intolerances. I’m privy to their worries on a regular basis. I’m only too happy to let them choose restaurants where they’ll have the best chance of having their needs accommodated.
But I can go anywhere and eat anything.
If I ask what’s in a dish or how it’s made, my questions come from curiosity and taste preferences, not because of the possibility that eating something could set off a string of uncomfortable, painful or even life-threatening outcomes.
So in this new safe dining space, the first Worry-Free Dinners event, one whose creation I was so happy to be a part of, how would I actually fit in?
How would the other diners feel to have me there?
And how would I feel being the odd woman out?
Introductions and conversations started easily; from the first hellos at Lilli and Loo, everyone had something to say. But we were talking about our commutes, crowded subways after long days at work. These experiences I knew first-hand. I couldn’t help but wonder what would happen when the real issues were addressed, the reasons that these diners came together.
With Sloane’s guidance, very soon everyone at the table was sharing their food and health issues: stories of drawn-out diagnoses, chronic pain, helpful and unhelpful medical professionals, helpful and unhelpful friends and family members. I’m an empathetic person to begin with. Still, with each detail the group revealed I gained a greater understanding, like: oh, I’d heard about this. But that? That really sucks!
In this safe space the group felt so comfortable so quickly, so happy to be with others who could relate. Everyone wanted to share. And everyone found a common connection - even me. Because as soon as the diners sat down together, we formed a group of people who cared enough to listen to what those around us had to say and who wanted to understand what each other’s experiences have been. With or without food allergies, I was a part of this group.
What did I takeaway from this first WFD event? I’m more acutely aware of the issues someone with food allergies faces at every meal away from home. I feel more confident to help my sister talk to a chef, to ask the questions that are important to her. I can do more talking too, to help ease the communication issues that might arise. And I know I can continue to support my friends, those who I’ve eaten with on a regular basis for years, and the new ones I made as part of the Worry-Free Dinners community at our first Worry-Free Dinners event.
Monday, April 7, 2008
Allergic to Wine
So last week a WFD participant, who has a dairy allergy, asked about casein in wine. I knew that egg was often used in the wine making process, but didn’t know where exactly and now I find out that dairy is in wine too?
The next morning, I got on the case and emailed a colleague, noted wine expert Tyler Coleman, otherwise known as Dr.Vino.
Tyler had this to say about eggs, casein and wine: “Yes, egg whites are a common fining agent and yes, casein is sometimes used. But there are no labeling standards to indicate which ones (but the Feds are talking about new labeling for wine). Until then, check for wines that are bottled ‘unfined and unfiltered’--they often taste better anyway.”
Unfined? What’s that?
I turned to another colleague and expert, wine consultant Remy Ash to help me sort out these terms. Remy pulled some facts about the fining and filtration process from the Oxford Companion to Wine, 3rd Edition by Jancis Robsinson.
“The biggest reason for fining and filtering wines is to remove molecules of colloidal size, such things as polymerized tannins, pigmented tannins, other phenolics and heat unstable proteins. Filtration acts only on particles compared to fining which works on particles and soluble substances. The whole idea of fining and filtering is achieving a state of clarity for the wine in a quick more economical fashion. Most wines are left for the proper amount of time (usually months) in the proper conditions would achieve the same effect of fining."
"The different types of fining agents are classified in two general classes. Inorganic chemicals…like bentonite, silica, activated carbon (coal) and sometimes potassium ferrocyanide. Or organic Compounds…[like] casein from milk, albumin from egg whites, isinglass [fish bladder] and gelatin.”
(FYI: Here’s an interesting article breaking down the fining process from a vegetarian standpoint.)
Kosher wine, according to Marty Siegmeister, NY/NJ/Metro brand manager for Allied Importers [second largest wine importer in the US], typically does not use casein in the process of fining or filtering their wine. Marty says: “The material used is one of the important things determining if the wines are kosher or not. No animal products are used or dairy products like casein. However, sometimes egg is used since it is parve Usually they use some type of clay, similar to what is used in some swimming pool filters..”
The question in all of this for an allergic diner is: do any of the organic fining agents have an impact of the end products allergenicity? Here’s an interesting article about wine allergies debunking the whole sulfite issue and here is an article pointing to sulfites as the culprit and a third article from Beekman Wines in New jersey that breaks down the possible causes of wine allergies. A bit more digging discovered this interesting site and article from the Allergen Bureau about the potential allergenicity from egg, casein and fish parts.
-The Scientific Panel on Dietetic Products, Nutrition and Allergies of the European Food Safety Agency has recently released opinions on the likelihood of individuals suffering allergic reactions in relation to a number of processed foods.
--The Panel considered it “unlikely” that cereals, nuts or whey used in distilled spirits would lead to severe allergic responses. A similar conclusion was reached for vegetable oils-derived phytosterols and phytosterol esters from soybean and for natural tochopherols from soybean.
-It was considered “not very likely” that wheat based maltodextrins or wheat of barley starch based glucose syrups would cause severe allergic responses. None of these products were determined to be of concern to celiacs, provided the concentration of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. It was also considered “not very likely” that isinglass would trigger an allergic response when used as a clarifying agent in beer.
Now to our WFD diner’s question about dairy in the wine making process. “The Allergen Bureau panel considered that milk and milk products used in winemaking may trigger allergic responses.”
Aha!
As with all things, consult with your GP or allergist about your allergies and food sensitivities but I hope this article will help you to start understand your possible allergic or non-allergic relationship to wine.
As for some Kosher brands to try, according to Marty:
Tabor Wines uses eggs to fine but not dairy.
Yarden has an organic line.
The next morning, I got on the case and emailed a colleague, noted wine expert Tyler Coleman, otherwise known as Dr.Vino.
Tyler had this to say about eggs, casein and wine: “Yes, egg whites are a common fining agent and yes, casein is sometimes used. But there are no labeling standards to indicate which ones (but the Feds are talking about new labeling for wine). Until then, check for wines that are bottled ‘unfined and unfiltered’--they often taste better anyway.”
Unfined? What’s that?
I turned to another colleague and expert, wine consultant Remy Ash to help me sort out these terms. Remy pulled some facts about the fining and filtration process from the Oxford Companion to Wine, 3rd Edition by Jancis Robsinson.
“The biggest reason for fining and filtering wines is to remove molecules of colloidal size, such things as polymerized tannins, pigmented tannins, other phenolics and heat unstable proteins. Filtration acts only on particles compared to fining which works on particles and soluble substances. The whole idea of fining and filtering is achieving a state of clarity for the wine in a quick more economical fashion. Most wines are left for the proper amount of time (usually months) in the proper conditions would achieve the same effect of fining."
"The different types of fining agents are classified in two general classes. Inorganic chemicals…like bentonite, silica, activated carbon (coal) and sometimes potassium ferrocyanide. Or organic Compounds…[like] casein from milk, albumin from egg whites, isinglass [fish bladder] and gelatin.”
(FYI: Here’s an interesting article breaking down the fining process from a vegetarian standpoint.)
Kosher wine, according to Marty Siegmeister, NY/NJ/Metro brand manager for Allied Importers [second largest wine importer in the US], typically does not use casein in the process of fining or filtering their wine. Marty says: “The material used is one of the important things determining if the wines are kosher or not. No animal products are used or dairy products like casein. However, sometimes egg is used since it is parve Usually they use some type of clay, similar to what is used in some swimming pool filters..”
The question in all of this for an allergic diner is: do any of the organic fining agents have an impact of the end products allergenicity? Here’s an interesting article about wine allergies debunking the whole sulfite issue and here is an article pointing to sulfites as the culprit and a third article from Beekman Wines in New jersey that breaks down the possible causes of wine allergies. A bit more digging discovered this interesting site and article from the Allergen Bureau about the potential allergenicity from egg, casein and fish parts.
-The Scientific Panel on Dietetic Products, Nutrition and Allergies of the European Food Safety Agency has recently released opinions on the likelihood of individuals suffering allergic reactions in relation to a number of processed foods.
--The Panel considered it “unlikely” that cereals, nuts or whey used in distilled spirits would lead to severe allergic responses. A similar conclusion was reached for vegetable oils-derived phytosterols and phytosterol esters from soybean and for natural tochopherols from soybean.
-It was considered “not very likely” that wheat based maltodextrins or wheat of barley starch based glucose syrups would cause severe allergic responses. None of these products were determined to be of concern to celiacs, provided the concentration of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. It was also considered “not very likely” that isinglass would trigger an allergic response when used as a clarifying agent in beer.
Now to our WFD diner’s question about dairy in the wine making process. “The Allergen Bureau panel considered that milk and milk products used in winemaking may trigger allergic responses.”
Aha!
As with all things, consult with your GP or allergist about your allergies and food sensitivities but I hope this article will help you to start understand your possible allergic or non-allergic relationship to wine.
As for some Kosher brands to try, according to Marty:
Tabor Wines uses eggs to fine but not dairy.
Yarden has an organic line.
Wednesday, April 2, 2008
Fellowship
Tuesday night, Worry-Free Dinners™ officially kicked off with our first event: a gluten-free and allergen-friendly meal at Lilli and Loo.
What a kick-off!
As I sat with my fellow Worry-Free Diners before tucking into our delicious gluten-free dinners, I was quietly struck by how easily the conversation flowed, how effortlessly bonding happened between strangers, and how smoothly the ordering was with each person's personalized gluten-free menu and pre-fixe dishes.
It’s an experience I’ve had but rarely and it’s one that now I know can be replicated again and again. And I’m thrilled!
It was a true fellowship of the tummy; and of the previously itchy skin; and of the nebulous aching joints. It wasn’t a bitch fest or a poor me pity party. It was an “Aha, so you’ve had that too?” And an “Aha, I totally understand you”. (I’m getting ferklempt just thinking about it.)
We giggled and guffawed. We hmmed and oohed and ate. We traded war stories and horror stories. We talked trips and tricks and strategies. And we totally dined Worry-Free.
Here are some app and entrée shots taken by my lovely assistant Ami.
Fresh Saigon roll:
Thai Chicken Lettuce Wrap:
Crispy Borneo Orange Chicken (corn-free, dusted in arrowroot):
Shrimp with Fresh Mango:
Pomegranate Teriyaki Grilled Chicken (sauce on the side for this Allergic Girl):
**
No reported problems: all smiles, good times and happy, reaction-free particpants! Thank you everyone for being the first to join together and to eat well and worry-free!
**
Next time join us! Email us at worryfreedinners@gmail.com for an application and join our happy crew!
What a kick-off!
As I sat with my fellow Worry-Free Diners before tucking into our delicious gluten-free dinners, I was quietly struck by how easily the conversation flowed, how effortlessly bonding happened between strangers, and how smoothly the ordering was with each person's personalized gluten-free menu and pre-fixe dishes.
It’s an experience I’ve had but rarely and it’s one that now I know can be replicated again and again. And I’m thrilled!
It was a true fellowship of the tummy; and of the previously itchy skin; and of the nebulous aching joints. It wasn’t a bitch fest or a poor me pity party. It was an “Aha, so you’ve had that too?” And an “Aha, I totally understand you”. (I’m getting ferklempt just thinking about it.)
We giggled and guffawed. We hmmed and oohed and ate. We traded war stories and horror stories. We talked trips and tricks and strategies. And we totally dined Worry-Free.
Here are some app and entrée shots taken by my lovely assistant Ami.
Fresh Saigon roll:
Thai Chicken Lettuce Wrap:
Crispy Borneo Orange Chicken (corn-free, dusted in arrowroot):
Shrimp with Fresh Mango:
Pomegranate Teriyaki Grilled Chicken (sauce on the side for this Allergic Girl):
**
No reported problems: all smiles, good times and happy, reaction-free particpants! Thank you everyone for being the first to join together and to eat well and worry-free!
**
Next time join us! Email us at worryfreedinners@gmail.com for an application and join our happy crew!
Monday, March 31, 2008
First Worry-Free Dinners™ Event TONIGHT!
We are looking forward to meeting all of you this evening for our first Worry-Free Dinners event at LILLI and LOO for a GLUTEN-FREE meal!
WHERE: LILLI and LOO
792 Lexington Avenue (Between 61st/62nd streets)
New York, NY 10021
Tel: 212-421-7800
WHEN: TUESDAY, APRIL 1ST, 2008 6:30PM-8:30PM
See you there!
WHERE: LILLI and LOO
792 Lexington Avenue (Between 61st/62nd streets)
New York, NY 10021
Tel: 212-421-7800
WHEN: TUESDAY, APRIL 1ST, 2008 6:30PM-8:30PM
See you there!
Tuesday, March 18, 2008
"When Anxiety Is At the Table"
When you have food allergies you can seem a bit obsessive compulsive to the uninitiated. I know I’m a little compulsive sometimes about making sure my food is allergen-free, because I have to be. If you hear me repeat after each course, "there are no nuts in that" it can sound a bit over the top.
As anyone with food allergies knows, even the most compulsive grilling of the chef or server doesn’t mean that there won’t be mistakes. Which of course feeds into the next experience with the next restaurant and the next compulsive questioning of the restaurant staff.
So I was particularly struck reading this article in the New York Times about obsessive-compulsive disorder and dining out. It seemed to me that someone with OCD faces very similar challenges dining out as someone with food allergies does.
“Sometimes the trouble is the element of public theater in the dining room, meaning we have to indulge in our often-embarrassing rituals under the eyes of so many strangers ...”
Have you ever felt this way when you are going through your food needs in front of a new friend, a work colleague or gasp! a new date? Going to a restaurant for someone with food allergies or intolerances or any special dietary need is a very public declaration of one’s needs. Some people feel embarrassed about asking the kitchen for so many “special favors” or “substitutions”. And then add to that the whole table’s conversation seems to stop when you’re going through your list.
The article continues. “Sometimes the trouble … might be worrying about the safety of the food and the people who serve it.”
Now someone with OCD and no food allergies would have a different take on this sentence but still, food safety is a food allergic diner’s number one concern. I can do without restaurant theater, hot model-type waitstaff, or gorgeously plated masterpieces. I really want Allergic Girl safe food. As Suzzy Roche said in “Crossing Delancy”: “…just give me scrupulously clean.”
The article continues: “To many of us with obsessive-compulsive disorder… We walk into a calm and civilized dining room and see things we won’t be able to control. This feeds directly into one of the unifying themes of the disorder: an often crushing inability to handle the unknown.”
Who with food allergies or food intolerances hasn’t felt that way?
What do you think?
As anyone with food allergies knows, even the most compulsive grilling of the chef or server doesn’t mean that there won’t be mistakes. Which of course feeds into the next experience with the next restaurant and the next compulsive questioning of the restaurant staff.
So I was particularly struck reading this article in the New York Times about obsessive-compulsive disorder and dining out. It seemed to me that someone with OCD faces very similar challenges dining out as someone with food allergies does.
“Sometimes the trouble is the element of public theater in the dining room, meaning we have to indulge in our often-embarrassing rituals under the eyes of so many strangers ...”
Have you ever felt this way when you are going through your food needs in front of a new friend, a work colleague or gasp! a new date? Going to a restaurant for someone with food allergies or intolerances or any special dietary need is a very public declaration of one’s needs. Some people feel embarrassed about asking the kitchen for so many “special favors” or “substitutions”. And then add to that the whole table’s conversation seems to stop when you’re going through your list.
The article continues. “Sometimes the trouble … might be worrying about the safety of the food and the people who serve it.”
Now someone with OCD and no food allergies would have a different take on this sentence but still, food safety is a food allergic diner’s number one concern. I can do without restaurant theater, hot model-type waitstaff, or gorgeously plated masterpieces. I really want Allergic Girl safe food. As Suzzy Roche said in “Crossing Delancy”: “…just give me scrupulously clean.”
The article continues: “To many of us with obsessive-compulsive disorder… We walk into a calm and civilized dining room and see things we won’t be able to control. This feeds directly into one of the unifying themes of the disorder: an often crushing inability to handle the unknown.”
Who with food allergies or food intolerances hasn’t felt that way?
What do you think?
Monday, March 10, 2008
The Worry-Free Dinners™ Concept
What’s the story behind the Worry-Free Dinners concept?
I know you want to know.
I’m going to be very honest with you.
I have “food rave” envy.
I do.
I’ve written about it at least once on my Allergic Girl blog. However it wouldn’t take too close a reading of my other posts and oft-written audible sighs to feel my foodie rave pain.
I hear about events like 4Foodies, the Greens events at the Beard House, the Ghetto Gourmet, even the Supper Club (although snooty and uber-trendy is not my style per se) and the adventurer in me wants to go, go go!
I want that prix fixe dinner, where delicious course after sumptuous course shows up, prepared beautifully and with care. I suppose I could go. I could pay $100 or $150 for a dinner, call the management ahead of time, tell them everything that I can’t eat, show up and have the burger (see the Waldorf, which again was incredibly careful and gracious with my meal. Thank you again, Waldorf). But really, a bun-less burger, a pat on the back and a shrug by management is not really what I want.
The reality is: I have food allergies. Supper clubs, foodie groups, secret food party groups are just not for me.
So that's one thought I’d been having.
Then there was another thought.
I receive so many kind and supportive emails from people about my blog (thank you all again, by the way!) asking: “How do you do it?” or “Are you always so upbeat?” or “What’s your secret?” or, very often, “Where can I go to eat like you do?”
I’m a naturally community-minded person. I love sharing resources, making connections between people and groups and resources. I’m a people person, which is why I went into psychotherapeutic social work. It was also the inspiration for my original blog, to share resources with others like me who wanted to eat out and eat safely.
It was at an allergen-free brunch at Five Points in November with a family friend who said, “Why not combine the three? Your relationships with restaurants, your ability to eat allergen-free AND your ability to impart that knowledge to inspire others and to connect people and resources. It’s a natural match!"
Thus, “Worry-Free Dinners” was born. At a brunch of all things.
I haven’t seen anything like this out there. It's an idea we cooked up and now we are going live.
From the initial positive responses and the flurry of requests for applications it seems there are a lot of you like me who want to dine out with fewer worries and be with people without the “eye-roll”. I’m so excited to create that safe space where we can share a meal, have fun and also talk about our food concerns, discuss our fears about handling these very serious food-related issues and explore some real solutions about how to move forward living happy, healthy, well-adjusted lives.
That is the Worry-Free Dinners story in a nut-shell. Pardon my obvious pun.
I’m looking forward to this journey together!
Happy eating!
I know you want to know.
I’m going to be very honest with you.
I have “food rave” envy.
I do.
I’ve written about it at least once on my Allergic Girl blog. However it wouldn’t take too close a reading of my other posts and oft-written audible sighs to feel my foodie rave pain.
I hear about events like 4Foodies, the Greens events at the Beard House, the Ghetto Gourmet, even the Supper Club (although snooty and uber-trendy is not my style per se) and the adventurer in me wants to go, go go!
I want that prix fixe dinner, where delicious course after sumptuous course shows up, prepared beautifully and with care. I suppose I could go. I could pay $100 or $150 for a dinner, call the management ahead of time, tell them everything that I can’t eat, show up and have the burger (see the Waldorf, which again was incredibly careful and gracious with my meal. Thank you again, Waldorf). But really, a bun-less burger, a pat on the back and a shrug by management is not really what I want.
The reality is: I have food allergies. Supper clubs, foodie groups, secret food party groups are just not for me.
So that's one thought I’d been having.
Then there was another thought.
I receive so many kind and supportive emails from people about my blog (thank you all again, by the way!) asking: “How do you do it?” or “Are you always so upbeat?” or “What’s your secret?” or, very often, “Where can I go to eat like you do?”
I’m a naturally community-minded person. I love sharing resources, making connections between people and groups and resources. I’m a people person, which is why I went into psychotherapeutic social work. It was also the inspiration for my original blog, to share resources with others like me who wanted to eat out and eat safely.
It was at an allergen-free brunch at Five Points in November with a family friend who said, “Why not combine the three? Your relationships with restaurants, your ability to eat allergen-free AND your ability to impart that knowledge to inspire others and to connect people and resources. It’s a natural match!"
Thus, “Worry-Free Dinners” was born. At a brunch of all things.
I haven’t seen anything like this out there. It's an idea we cooked up and now we are going live.
From the initial positive responses and the flurry of requests for applications it seems there are a lot of you like me who want to dine out with fewer worries and be with people without the “eye-roll”. I’m so excited to create that safe space where we can share a meal, have fun and also talk about our food concerns, discuss our fears about handling these very serious food-related issues and explore some real solutions about how to move forward living happy, healthy, well-adjusted lives.
That is the Worry-Free Dinners story in a nut-shell. Pardon my obvious pun.
I’m looking forward to this journey together!
Happy eating!
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