A few things I've enjoyed reading recently that you might like too:
- More education about food allergies among chefs and restaurant personnel can only be a good thing. Check out this story about the Culinary Institute of America's new allergy awareness training program, via Our Story: The Good, The Bad, and the Food Allergies.
- What do you do with your expired EpiPens? Heather Legg at Beyond Allergy has a useful suggestion.
- Christine at Corn Allergic shares the frustrations of finding safe food options in a new city in Thawing Out.
- Finally, Amy of The Savvy Celiac has an ingenius substitution for chow mein noodles.
I’m sure our favorite Marietta Lady will enjoy trying the variation on onions and garlic. She tried the powder form and has had good results. Chinese and Italian restaurants try to accommodate her but somewhere along the line they slip up and zap her, usually in mass produced sauces.