The Tender Foodie in Women's Lifestyle Magazine

"Me" in The Leonard at Logan House chef's kitchen - an historic Bed and Breakfast in Grand Rapids, MII was very honored to be interviewed and profiled in Women's LifeStyle Magazine for their October Issue.  The issue is all about "home", a timely topic as we draw in, bundle up and find sanctuary from the business of life. 

Click to read the full article, "Making Tasteful Choices" and to visit Women's LifeStyle Magazine's e-edition.

Excerpt:

“Food is the center of social gatherings. At first, I would try to hide my food allergies,” explains Veltman, who would call ahead to order meals when meeting clients or attending parties at restaurants. “In doing so, I realized I was not alone.”
Food allergies are not just a health issue – it becomes a social issue.

RECIPE: Roasted Delicata and Sweet Dumpling Squash (with Rosemary and Maple Syrup)

Whole Roasted Sweet Dumpling & Delicata (left), Roasted Sweet Potato & Summer Squash (middle), & Delicata with Maple Syrup & RosemayWhen I opened my Doorganics Box last week, I was excited to see a couple of sweet dumpling squashes.  They looked up at me and said, "Roast me!" 

There was also a long, winter-squash-type thingy that I had never seen (nor eaten) before.  It said nothing. 

I needed it to speak, so I turned to the magic of the Internet and discovered that the long, squash-like thingy was a Delicata squash, and that it could be roasted easily, either whole and open-faced.  Then, thanks to four beautiful sprigs of rosemary sitting on the counter, I was inspired me to think, "maple syrup!" (Don't I always think maple syrup?)

I took initial whole roasting guidance from a neat blog called Fanatic Cook.  It is written by an aerospace engineer turned Master of Public Health/Master of Science in Human Clinical Nutrition and Biochemistry.  Say that 3 times fast.  The author ("RB") shows us how to beautifully roast a whole dumpling squash.  I've deviated a bit from RB's instructions, so I could try more stuff at the same temperature. 

Now lets have some fun with squash.  Here's three easy recipes.  The 2nd is a favorite.

Whole Roasted Winter Squash

Preheat your oven to 350 degrees Fahrenheit.

Line a cookie sheet with parchment paper.  Make sure no parchment sticks out past the pan (or it might burn). 

Thoroughly wash one dumpling squash and one delicata squash (or 2 or each, just leave space enough for the squash to breathe and turn).  Use a knife to pierce each squash in several places all the way around to vent.  Place them on the cookie sheet and set into the preheated oven. 

Every 15 or 20 minutes, turn the squash so that every inch can get an even heat exposure.  Turn from top to bottom first, and as it starts to soften, turn side to side. 

When the squash is soft and browning, remove from the oven.  Let it cool down, cut in half, scrape out the seeds and pith.  Then serve hot. You can add a little sea salt, or some brown sugar or maple syrup, or just eat them plain.  Butter lovers can use these dairy alternatives, too.  The dumpling squash is quite delicious roasted and naked (you can even eat the dumpling's skin), so purists like RB might not want to dress it up at all. 

The delicata squash will take about one hour.

The dumpling squash will take about 1-1/2 hours.

Roasted Delicata with Rosemary and Maple Syrup

 Preheat the oven to 350 degrees Fahrenheit.

1 delicata squash

1 tsp. safflower oil

1 pinch of sea salt

*please use sea or kosher, not the variety that comes in a blue cylinder.*

2 TBS of maple syrup

2 large sprig of fresh rosemary

Thoroughly wash one delicata squash and cut it in half, lengthwise.  Scoop out the seeds and pulp and save the seeds (so you can plant in your garden!)  Put a little (a tsp.) safflower oil on your hands and "lightly" (I mean, lightly) rub the inside and the outside of each half.  Sprinkle the insides with a little sea salt - a pinch on each half.  Then spread the maple syrup on the flesh (inside) of each half - one TBS per half.  Make sure you get some up the sides.  Remove the rosemary leaves from the stem and sprinkle on the flesh.  Put in the preheated oven. 

After the first half hour, check every 10 minutes.  Cook for about 1 hour until soft, and carmelized.   This is so, so yummy.

Roasted Sweet Potatos and Summer Squash

Preheat the oven to 350 degrees Fahrenheit

2 Sweet Potatoes (I used Covington, super good)

1 large Yellow Summer Squash

Safflower Oil

Sea Salt

Line a cookie sheet with parchment and set aside.  Wash the squash and scrub the sweet potatoes, then chop of the stem and butt ends.  Cut the potatoes in half lengthwise, then place face down on the cutting board and slice into 1/4-1/3 inch think slices.  Then cut those slices in half.  All of the vegetables should be slightly larger than bit sized pieces (potatoes smaller than the squash for more even cook time) since they shrink in the oven.  Place on the sheet.  Sprinkle two pinches of sea salt over the vegetables.  Place the oil in the cup of your hand - about 1 TBS.  Lightly rub the potatoes and squash pieces with the oil. 

Roast for about 30 minutes, stirring up occasionally so that they get lightly browned on either side.  Serve hot.  Devour.

This method also works great for turnips!

Do You Shop in Multiple Groceries Every Week? 5 Simple Steps That Could Help.

Nearly every week, I visit several grocery stores just to buy the staples that I need.  If you have multiple food allergies and intolerances, finding the most basic products in one place is nearly impossible.  If you live in a mixed-allergy/non-allergy household, whew, you are probably too tired to actually make dinner!  As I listen to the Tender Foodie Community, it's clear that most of you experience the same huffing and puffing and trucking around town.  You might have to drive across state lines.  Perhaps you also order from multiple internet stores. 

Wouldn't it be nice if we could just go to one or two stores to get what we need?  Here's the kicker:   The individual nature of mutlipe food allergies (along with your personal tastes) make it tough for grocery stores and brands to know what you need. Unless, of course, you tell them.  If we tell them en masse as a Tender Foodie Community, your request has more influence.

To help get your needs to your local grocers (and to the brands that they sell), I've put together a form.  Here's how it works:

1.  Sign up to become an email member in order to access this form.  Its free and we only send out updates once or twice a month.  Becoming a member will help us reduce the amount of spammers hitting our form.

2.  Log in to access the form whenever you find your head about to explode because you can't find X product, or you wished that you could find, for example, a cocoa powder that is non-GMO, non-alkaline, and produced in a factory that does not also process other allergens. 

3.  Twice a month, I'll send your request along with others in your community to your local grocer.  Where appropriate, I'll also send the request to whatever brands you list. 

4.  The more requests for a particular product that a grocer receives and the more requests the brand receives for better allergen processing, the more likely our community will benefit.  So ...

5.  Send this blog post to every Tender Foodie that you know. 

As a community, we are used to taking our knocks, doing our homework, and being silent.  If we have a way to act as a community, who knows, vendors might be swayed to work with allergen-free suppliers, test for multiple allergens, or make their facilities free of multiple allergens.   It could happen (here is one example).  Plus, you might reduce the number of trips you make, the amount of gas you burn and the amount of postage you drop.  Though we can't guarantee any vendor's actions, we think this could be super powerful.

Your input could help greatly expand the "safe" choices out there for Tender Foodies.

Does this Happen to You?

For example, I tend to visit the Meijer store near me for "some" organic vegetables, especially greens like kale and swiss chard.  They sometimes have the dairy-free chocolate chips that I use and sometimes have one of the many gluten-free flours that I use.  I go to one Harvest Health in Hudsonville to get the only truly dairy-free plain yogurt, that isn't processed in a factory that also produces other things I can't eat, even though their location on Burton Street is more "on my way" and both carry many allergen-free staples that I use.  I just gave a jingle to Saffrons, a Gluten-free Marketplace to see if they carried whole grain millet that isnt processed in a cross-contaminated factory, they didn't, but they were happy to get in a case for me.  Saffron's really does their multiple allergy homework.  They review products regularly, and label them for multiple allergens so it saves you shopping (and homework) time.  Although Saffron's is not conveniently located to me, I will drive there to get it and whatever else I can find, since they have great stuff.  For grassfed meats, I just made my first visit to Nourish Organic Market.  Nourish carries local and grassfed meat from local farms and butchers and other great products.  Plus, they are next to my yoga studio (From the Heart).  To try to add some measure of convenience, I now order local and organically raised vegetables from Doorganics - who delivers right to my door every Wednesday afternoon.  They are another new business that, although you can't yet order what you want in your weekly box (she says hopefully), they are helping me to expand my palate and try stuff I don't usually get (like turnips, which I now love).  Plus, their produce is straight from the farm keeping their fruits and veggies packed with the most nutrients.  I've also gone to Horrock's Market to get the Nature Made Frozen Fruit that I use in my smoothies.  For my favorite chocolate of all (Callebaut), and for organic wine I make an occasional trip to G.B Russo's and Son. They have great, higher end, specialty cooking supplies, too.  I used to visit the D&W Fresh Market near me because they were expanding their organic produce and allergen-free items.  However, it is now a Family Fare and they discontinued some of the items that I counted upon.  Several compoundingly disappointing trips later, I stopped trying.  I bet if they knew that, and other people spoke up, they would rethink what they are putting on and taking off the shelves.  Did I mention Trillium Haven Farms at the Fulton Street Farmer's Market in the summer?  Or trucking through Costco for items that might or might not be there from week to week?  Then there are the online stores, the internet searching, the cross-contamination research...

OK.  Now I'm exhausted. 

  (Send me an E-Jingle with your comments on the form, would you?)

RECIPE: Braised Duck Breast & Cassoulet from Bistro Bella Vita (gluten- and dairy-free)

Braised Duck Breast, photo courtesy of Jeff Hage of Green Frog Photo

A Cassoulet, at its most basic, is a bean stew that is cooked in an earthenware casserole dish.  The dish comes from  Languedoc, a region in the Southwest of France.  Although there are many variations on a cassoulet throughout France and around the world, the French actually have committees that sit around and make rules about what makes their national dishes. . . their national dishes.  That's love.

According to a lovely cooking site, CookThink.com, a proper cassoulet is defined as containing 70 percent navy (or haricot) beans, stock, herbs and seasonings like garlic, and 30 percent pork, mutton and duck or goose confit.

For those of us with food allergies, especially to gluten and dairy, we often have to break the rules, and a cassoulet, surprisingly, can adapt very well.  One of my local favorite restaurants, Bistro Bella Vita broke the rules for me and accommodated my rather long list of allergies so I could take part in a version of this French favorite.  I first tried the duck with the cassoulet, and made a second visit to Bistro where the duck was nestled onto summer vegetables (pictured here).

Read Bistro Bella Vita’s Tender review, and the following two recipes for yourself. 

Cassoulet Recipe

Ingredients

-Dried beans (Great Northern, Cannellini or Navy)   - 4 cups

-Chicken broth, no salt added – 6 qts

-Diced bacon – 6 strips

-Diced pork tenderloin – ½ lb

-Minced garlic – 2 T

- Large diced carrot  - 1 ea

-Diced Spanish onion – 2 ea

-Diced celery – ½ bunch

-DRY marsala wine – 1/2 750ml bottle

-Honey – 2 Tbl

-Dried oregano – 1 Tbl

-Dried Basil – 1 Tbl

-Fresh minced rosemary – 1 Tbl

-Kosher salt to taste

-Sherry vinegar – 2 Tbl

Instructions

-Soak the beans in water over night in refrigerator  

-In a large pan cook the bacon over medium heat until it is about halfway cooked, next add the pork and cook for about 2 minutes

-Add the carrot, celery, onion and garlic and sweat for about 4 minutes (Don’t let the garlic brown at all)

-Add the marsala wine to the pan and cook the wine down about ¾ of the way

-Add remaining ingredients (Honey, oregano, basil, rosemary, salt and vinegar)

-Make sure the beans are covered by the broth by at least 2 inches. *

         *You may need to add some water*

-Bring up to a boil then reduce to low/medium heat to a hard simmer

-Cook for about 2 hours. *Don’t let the liquid dry out* Make sure you check occasionally and stir with a wooden spoon and be gentle.

-Cook until beans are fully cooked and liquid has thickened. If the beans are still not done after two hours, you may want to reduce the heat toward the end of cooking and just add some water a little at a time until everything comes together.

Braised Duck Breast

From what I understand from Kyle, the Special Events coordinator at Bistro Bella Vita, the chefs change the braising recipe from time to time, depending who is cooking, their creative whims and the type of product they are working with.  You can change the flavor profile by removing the white wine and herbs, using just the chicken stock to deglaze the pan.  Here is my interpretation based upon what the chefs sent to me.

Ingredients

-4 duck breasts, skin and fat trimmed; seasoned with sea salt

-Mirepoix (1 cup diced onion, 1/2 cup chopped carrot, 1/2 cup chopped celery). 

-½ cup of white wine

-1-1/2 cups of chicken broth

-8 large sprigs of thyme (you could also use sage)

-2 bay leaves

Braising Instructions

Preheat the oven to 300 degrees Fahrenheit.

Thoroughly dry the duck breast with a paper towel (external moisture will prevent duck from browning properly).

In a Dutch Oven or a large, covered oven-proof skillet, sear the duck on all sides in 2 tablespoons of oil (or duck fat).  Make sure the pan is very hot before searing duck.  When the duck is seared, remove from the pan and set aside.

Add the mirepoix to the juices in the pan (carrots, celery, onions) to the pan and cook for 10 – 15 minutes, and until the vegetables are a bit caramelized and just tender. 

Deglaze the pan with ½ cup of white wine. 

Add in the chicken stock and herbs, and then bring to a simmer.

Add the duck breasts back into the pan.

Cover and place in the oven @ 300 degrees F.  for 1 to 1&1/2 hours or until the duck is really tender, checking often and adding more liquid if necessary.

Remove the duck to a plate or cutting board, cover with parchment and let rest for 5 minutes.  Slice and serve over vegetables, or with the Bistro Bella Vita Cassoulet (above).

Warmest thanks to the chefs and to Kyle at Bistro Bella Vita for these recipes.   My thanks also to Jeff Hage of Green Frog Photo for providing these shots of the duck.

How Can Parents Feel Less Stress with a Food Allergic Child in School? Interview with Melanie Potock, MA, CCC-SLP

This is a first in a series of posts about how do deal with food allergies in social situations. Over the series, I am reaching out to a few experts to help guide us through the many lifestyle conflicts confronting Tender Foodies as children, teenagers and adults. 

Stress For Parents

School has started, and for parents of young kids with food allergies, this can be an extremely stressful time.  Important questions crop up that seem strange to others, even family members.  Questions like:  Will other kids bring peanut butter sandwiches into the class or lunchrooms?  Will he be teased?  Will she feel left out?  Will my child remember what foods will make him sick?  Does she know to reject any food that is offered?   Will the teacher, nurse or counselor know how deadly one microscopic allergen in the air can be?  Will my child have a life threatening reaction?  Will school staff know how to handle it, if that happens?

School Awareness

Some schools are very aware of the dangers of food allergies and have strict policies to protect allergic kids.  Knowing that your school “gets it” helps a great deal.   On the other hand, there are many schools that have not educated their staff nor have they implemented policies.  In a recent study (released Sept. 8, 2011), The Food Allergy and Anaphylaxis Network and Galaxy Foods addressed the emotional impact of food allergies.  According to their data, the majority of parents surveyed (54%) indicated that teachers had a “good” or “excellent” understanding of food allergies, and 53% of these parents indicated that administrators also had a good understanding.  We can take heart that overall awareness is improving.  But that also means that 47% of schools where food allergic kids are at higher risk.

Whether you are in a highly aware school or not, the question still remains:  how do parents deal with the emotional and social impact of food allergies in a school setting?

Interview with Melanie Potock, MA, CCC-SLP 

Melanie Potock, MA, CCC-SLP of MyMunchbug.comTo start this conversation, I spoke with Melanie Potock, MA, CCC-SLP, of www.mymunchbug.com.  Melanie is speech language pathologist who specializes in feeding.  Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”.  At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.

TF: What type of clients do you work with?  Tell me more about the work that you do.

MP: The majority of my clients are referred to me by gastroenterologists because they are having difficulty eating a variety of foods.  At least 50% of the kids that I see have food intolerances or allergies and often, severe GI conditions including FPIES (Food Protein-Induced Enterocolitis Syndrom) or EoE (Eosinophilic esophagitis).  These children have learned over time that food makes them feel uncomfortable, which leads to food selectivity and often, a fear of trying new foods. Delayed oral motor skills and sensory processing difficulties can be part of the big picture. 

TF:  What do you see as the main social dynamic around school lunch?

 MP:  Many kids learn to eat well at home, but need additional support learning to negotiate the hustle and bustle of the school cafeteria, where they are expected to get their lunchbox, find a seat, open the containers, eat and then put it all away in as little as 20 minutes.  My role is to learn the culture of the individual school lunchroom and offer suggestions to parents and school staff on how to set the child up for success so they can focus on what is most important to kids: their friends.  Parents tend to focus on nutrition at lunchtime; kids tend to focus on friendship. 

TF:  What are the top 5 things that mothers and dads tend to worry about when sending a food allergic child off to school?

 MP:  In my experience as a feeding therapist, the most prevalent worry is that...

A)   their child will ingest a food that they are allergic to and

B)    help will not arrive in time. 

Naturally, these issues are troublesome to parents.  Others on the list include “Is he getting proper nutrition?” and “Will other kids tease him if he can’t join in on a special treat at school?” coupled with, most importantly, “…and how will that make my child feel?”

TF:  What can parents do to alleviate those fears? 

 MP:  Communication is always the key.  Here are three steps you can take right away.

1. Have a face-to-face conversation with teachers and administrators and write down your concerns, giving everyone a copy. 
   
2. Include simple bullet points that are easy to refer to, such as list of allergens, symptoms, emergency steps, the specific location of the epi-pen, how and when to administer them and any other medications and contact phone numbers. 
3. Form a school team:  A face-to-face meeting can alleviate fears and it establishes that your child's food allergies is an issue for everyone on the team – you child’s team!  Be sure to periodically thank a staff member, teacher or administrator for their extra efforts.  It not only makes them feel appreciated, but it gently reminds them of your fear and their role in keeping your child safe.

TF:  What if you find that teachers and the school are resistant to forming a team for your child?

MP:  There are so many nuances. 

First of all, just like with any other situation, it is more difficult for someone to understand food allergies if they haven’t experienced it themselves, first hand.  Teachers are overwhelmed, today.  If you keep this in mind, it will help keep the conversation (and food allergy education) going.  It is a delicate dance – being respectful of your child’s teachers and wanting to protect your child.  

Second: it is a temptation to overwhelm the school with a long list of detailed requirements for the school environment itself.  Meet with the teacher and the principal and try to keep your list of requirements short – condensed into most essential action steps.  If you can reduce your child’s needs to say, 3 overall school requirements, it is easier for the teacher to remember and the school to follow. 

Third:  If serious change is needed, you could approach the School Board.  School Boards usually set up budgets and policies one year in advance.  There are groups that will do a formal “in-service” education or policy setting session.  If you can find a local resource to do in-school training for free, food allergy training might be adopted more immediately. 

Another option:   you can research your school district’s disability laws, like Section 504 of the Rehabilitation Act of 1973*.  School districts have an obligation to provide reasonably safe environments for all students.  Some schools include food allergies under Section 504.

TF:  How do parents balance their child’s needs and their own desire for nutrition when packing a lunch?  

MP:  For kids in the school cafeteria, lunchtime is about friendship.  As parents, we are focused on nutrition, but kids just want to fill their bellies and laugh with their friends over lunch!  They need to let off a little steam, just like you and I taking a break for lunch and to get away from the pile of paperwork on our desks.   So, pack nutritious finger foods in easy to open containers.  I always recommend Easy Lunchboxes (www.easylunchboxes.com) to my clients, because the lid is so easy for little fingers to pop off.  Instantly, lunch is served!  When kids have to fumble with a bunch of different containers, food often never gets eaten at all.  If you can pop off one lid and instantly see what Mom and Dad have offered you for lunch, you have more time to socialize and chill-out.  Choose easy to eat foods – simple, fresh, finger foods so your kids can “grab and gab” for the next 20 minutes before the bell rings.

TF:  How can parents best help their kids "remember" all of the things that they are allergic to? 

MP:  There is typically no sharing in the school cafeteria (theoretically!) but other opportunities to eat foods other than those brought from home arise during a school week, which can become more of a problem.  **

1. Laminate a picture list of allergens (or a word list if your child can read) and attach it with a ring to an inside pocket of his or her backpack.  It’s an easy referral source for your child to take a peak if he/she forgets.  
2. Ask the teacher to attach the same list somewhere on her desk and to give your child special permission to check it any time.  That way, it is a quick reference for both of them.
   
3. Make up a silly song or jump rope rhyme that helps kids remember, such as “Oh boy, I can’t eat soy!  Oh Mary, I can’t eat dairy.  BUT, I can eat everything, everything, and everything else!” 
4. At home, play table games that include “I am thinking of something that contains soy and it rhymes with “So new! (Tofu)” to practice what foods contain the allergen.  My friend Marika, who has 4 year old twins with food allergies and/or intolerances, always uses a trip to the zoo to teach about peanuts.  “The elephants can eat peanuts, but they can’t eat hamburgers, because that would make their tummies sick.  You can eat hamburgers, but you can’t eat peanuts, because those make you feel sick.”  She is really great about casually teaching very important facts in a fun way whenever she finds the opportunity to remind the twins of what they can and cannot eat to stay healthy.

TF:  How can parents best help their kids stand up for themselves when faced with other kids, temptations and ignorant teachers/school authorities? 

MP:  Teach them to keep their reply simple and move on.  The less attention given to the situation/person the better – that is true in any situation where someone is trying to convince our children to do something that is not good for them.  For example, “No thanks, I’m allergic.  I have crackers for my snack today” or “No thanks; I’m going out to recess.”  With or without allergies, helping all kids listen to that little voice in their head that tells them “this is not safe” is so important!  In my professional opinion, I think children who learn this skill early on make better choices throughout life.

TF:  Could you recommend a lunch that leaves out all 8 big allergens (seafood, fish, gluten, dairy, soy, tree nuts, peanuts, eggs) + the next big 3 (oats, rice, corn) that kids actually like?  

MP:   I love to send a healthy, frozen home-made smoothie to school, because you can customize it for specific dietary needs and it is quick and easy to eat.  Any container with a lid or flip top will do and kids can add a wide straw or just drink it right out of the container, as it typically thaws just in time for lunch.  Then, a bento box of simple finger foods is always a snap!  Allergen-friendly mini muffins are filling and easily fit into these types of containers and are so quick to eat.  They can be made with vegetable purees to ensure good nutrition.  

TF:  Can you speak a little more toward the social aspect of school lunchtime and how you can help your kids adapt?

MP:  When I visit school cafeterias with my little clients, I sit right at the tables with all the other kids and watch and listen.  Without fail, kids open their lunchboxes and begin to talk about what they have in their lunch that day:   “I have pudding!” or “I have yogurt”, holding it up for their friends to see.  Honestly, the funny thing is it’s not really about the food.  It’s about opening up a conversation with their friends, much like saying “cheers” before we enjoy a beverage together.  So, whether it’s coconut yogurt or milk-based, the kids don’t typically say that.  They just say “yogurt”.  Now, they might say “I love Dora!” and hold up a yogurt with Dora the Explorer on the package, but I’ve observed that they love a Spiderman sticker stuck on their coconut yogurt just as much as a pre-printed package photo of the super hero.  So, add a few stickers here and there for your kids to hold up and show their friends.  Make gluten free sandwiches with dino cookie cutters so they can proudly bite off the head of the T-Rex in front of all their buddies.  Throw in a photo of your family garden (or your kid picking out carrots at the local farmer’s market) so he can show it at the table and say “I bought these with Grandma at the Farmer’s Market!”    Get the conversation started…that’s the key.

Many thanks to Melanie for sharing her time and insights with the Tender Foodie Community.

REFERENCES

* Along with Section 504, other Federal laws such as ADA and FERPA could address food allergies.

**According to the U.S. Peanut and Tree Nut Registry, 79% of recorded allergic reactions to nuts occurred in the classroom, usually as a result of contact with peanut butter during class projects, rather than the cafeteria (12%).   Other studies have shown a similar weighting toward classroom allergic reactions because of birthday parties, shared treats and art projects using molding dough (Playdough, for instance, contains wheat).

Other RESOURCES

The University of Michigan Food Allergy Program:  http://www.med.umich.edu/foodallergy/community.htm

(check universities near you for school programs)

The Food Allergy and Anaphylaxis Network (FAAN)

www.foodallergy.org

American Academy of Allergy, Asthma and Immunology. (AAAAI). http://www.aaaai.org

National Association of School Nurses. http://www.nasn.org

Kids with Food Allergies Foundation:  http://www.kidswithfoodallergies.org/community.html

Update on Wednesday, September 14, 2011 at 10:27AM by Elisabeth Veltman, The Tender Foodie

New Resource

Kids with Food Allergy Foundation:  http://www.kidswithfoodallergies.org/community.html