In Memory and Hope for 2011

We’d like to pause to take time to remember those who we've read about that have had fatal food reactions in 2010. We are thinking of their families and loved ones as they must move into 2011 without them. Our tribute to them.

Yla Aquino age 17 died May 2010 Chino Hills, California (peanut allergy) prom night

In Memory of Yla Aquino YouTube Video

Poppy Harvey age 19 Suffolk (England) died June 2010 (nut allergy) snack at work
In Memory of Poppy Harvey YouTube Video

Darren Taylor age 44 Teesside (UK) died July 2010 (unknown fin-fish allergy) fish caught on fishing trip eaten at home

Teesside Angler dies after eating fish

Kevin Edouard age 21 of Spring Valley, New York on a cruise off Florida Coast died August 2010 suspected peanut allergy (unconfirmed report)

Nyack's Kevin Henry Edouard

Molly Dyer age 13 England (nut allergy) take-away curry

In loving memory of Molly Dyer 1997-2010

Katelyn Marie Carlson age 13 Chicago died December 2010 (peanut allergy) Chinese food brought in for school party

Katelyn Carlson

We hope that in their memory, we can find solutions for those affected by severe food allergies. There is hope for the future!

Five years after Food Allergy and Anaphylaxis Management Act was introduced in the U.S. Congress, FAAMA has finally passed as part of S150 (FDA Food Safety Modernization Act Summary). It is expected to be signed into law by President Obama.
(4) Directs the Secretary to develop voluntary food allergy and anaphylaxis management guidelines for schools and early childhood education programs.
This is a victory and a step in the right direction.

There are also several ongoing studies which may lead to new treatments or even better . . . A CURE! Check out these video links for a recent summary by the Food Allergy Initiative
Evening About Research. Video 1 of 3
Evening About Research. Video 2 of 3
Evening About Research. Video 3 of 3

WA-FEAST is grateful for your support of food allergy education, awareness and advocacy. We wish a safe 2011 to you and yours.

Peppermint Bark Cupcakes

I wanted to share a cupcake strategy that I have been enjoying this year - sort of a combination of peppermint bark and cupcake.

1. Make chocolate cupcakes (I have been using the recipe from Cybele Pascal's new cookbook, The Allergen-Free Baker's Cookbook) BUT add about 1/2 teaspoon mint flavoring and 1/2 cup safe chocolate chips. I have been making mini-cupcakes with festive paper baking cups.

2. Melt about 1/2 -3/4 cups of chocolate chips in the microwave. When the cupcakes are cooled, drizzle the melted chocolate on top of the cupcake.

3. Crush safe candy canes in the wrapper (I use a rolling pin on a cutting board), cut off top and combine in a bowl. Use a spoon to sprinkle the candy canes over the melted chocolate before it hardens.

You can also try this with a vanilla cupcake recipe (drop the vanilla, add the peppermint) and actually add some crushed candy cane to the cupcake batter for color.

What I like about this is that I don't have to make frosting!
Quick, easy, and quite tasty!

Kelly Morgan, President
Washington FEAST

WA-FEAST 2010 in review

Greetings everyone!

As the year comes to a close, I am taking a minute to reflect on food allergies and Washington FEAST. I have often felt that someone else, someone who doesn't have food allergies to manage, should be doing the footwork that we find ourselves doing as parents and individuals who want to make the world a better place for food allergic individuals. We have so much (or at times so little!) on our plates just managing food allergies, as if making an allergen-free lunch every day of the school year, or baking way more cupcakes than any parent should have to make (although I have to confess to really enjoying baking cupcakes!), and constantly living with the fear that we have either not done enough to protect our kids (or ourselves) or that we are doing too much and either annoying others or creating a child who won't be able to advocate for themselves ! And that is one reason why FEAST exists.....perspective!

I just wanted to share something that I have learned in the last several years. I need to be a part of change, be a part of the vision for a better future for our kids and food allergic adults. And participating in FEAST brings me joy, and it challenges every ounce of organizational competency that I can muster, but character building experiences are good for us, aren't they? But I have also learned that, in addition to the food allergy work I do, I need work (or play) that gives me complete joy and satisfaction. In the last 3 years, I have pulled my guitar out of the closet, warmed up my vocal cords, immersed myself in old time and bluegrass music communities, and can now confidently say that I am an amateur old time/bluegrass/folk musician. I even played at Folklife twice last year, with my kids in a family band, and with some other adults I met at my bluegrass class. It was really FUN!

And you know what the best thing about it is, my kids are watching me have A LOT OF FUN doing something that doesn't involve reading labels, negotiating with restaurant managers, or chaperoning field trips! And all this fun transcends and supersedes any food allergy angst that I might have from time to time, and it has redefined me - I am not only food allergy mom and support group leader, I am a musician as well. And the fun that I am having nurturing myself in this way does spill back into my food allergy world, making me a better leader and listener (or at least I hope so), and yes, it makes advocating for food allergy awareness more FUN. But it does take up quite a bit of my free time, so there are trade offs, but necessary ones.

I am going to list the 2010 FEAST events below. I hope that you have all had many food allergy successes in 2010 but also many happy memories of riding bikes, swimming in pools, climbing mountains, skiing, traveling, cooking with loved ones, playing sports, or maybe singing, dancing and playing music with others. Whatever brings you and yours joy. It is so important to figure that out and honor it - it IS as important as writing those emergency care plans and reading those cross-contamination labels.

In 2011, educate those coaches and friends, write those letters to congress, send that donation in, but also take time to re-connect with yourself (and maybe your spouse?) And really, for many (but not all) of us, it does come back around to our children; when they see us doing what makes us happy, despite obstacles, they will follow suit and grow up to live joy-filled lives and maybe they will find their joy in food allergies - thank you Kyle Dine! Thank goodness happiness is "safe" for everyone!

In parting, a word about giving. Washington FEAST would be nothing without your continued presence on the listserve where you can help others by sharing your own experiences and your support of FEAST events and activities. We don't require fees for membership and plan to keep it that way, but your donations are tax deductible and will help FEAST as it grows. To make a donation using Pay Pal, go to the Washington FEAST website,http://www.wafeast.org/ and click on "How you can help" or send a check to the mailing address listed on the website and in my email signature.

The Washington FEAST Board is committed to our mission statement in 2011:
Washington FEAST Mission Statement
August 2008
Washington FEAST (Food Allergy, Eczema, and Asthma Support Team) provides education and support to individuals and caregivers who are affected by life-threatening food allergies and who may also deal with related atopic disorders such as eczema and asthma. We provide outreach to the newly diagnosed and the larger community, building awareness of the severity of these allergies as well as how to prevent allergic reactions and how to respond if reactions occur. When needed, we advocate for change that will improve the lives of food-allergic individuals.

My final note is a personal thank you to the Washington FEAST Board of Directors and Officers who have worked behind the scenes for the last two years to establish FEAST as a small nonprofit with big visions for improving the lives of food allergic individuals in Washington State. Heartfelt thanks to Jana Robertson, VP, board member; Tamis Nordling, Secretary, board member; Sarah Beddow, Treasurer, board member; Tiesha Stiles, Assistant VP of Outreach, board member; Kerrie Schurr, board member, Ann Stapleton, board member, Andrea Evans, board member.

A safe and healthy 2011 to all! And please don't be shy about sharing your visions for FEAST. We love to hear your ideas!

Kelly Morgan, President
Washington FEAST, http://www.wafeast.org/
1-425-24FEAST (messages)
kelly@wafeast.org
Mail: 2400 NW 80th St., #315
Seattle WA 98117

Year in Review: 2010
I. Education/Outreach
a. Speaker meetings - Dr. Robert Sidbury
b. Yahoo Group Listserve – 526 Members
c. Website - thank you Jana for great content and updates as well as Twitter, Facebook and Blog.
d. Brochure update - Thanks to Board Members Tamis Nordling (Secretary) for design and to Kerrie Schurr for editing. It looks great! (click here)
e. Love and Logic Workshop
f. FAAW Proclamation – Thanks to all who took time to send letters to the Governor.
g. Kyle Dine Tween/Teen Event/Pool social - lots of fun!
h. FAAN Walk booth – Kyle Dine Concert; we love Kyle!
i. Bastyr Fair - thanks Tiesha!
j. Puyallup Fair - again, thanks Tiesha and volunteers!
k. Conference - Wow! What a great day! Amazing speakers, great questions, relaxing location. Thanks to our tireless conference co-chair, Jana Robertson, and our sponsors and volunteers for making it a success! Thank you to Conference Sponsors Spokane FASN, Allerbling, Coconut Bliss, Dey the makers of EpiPen, Bastyr Center, Medic Alert, Navan Foods, Allergic Living Magazine, and Microsoft Employee Giving Programs!! And thanks to Ener-G Foods, Ian’s Natural Foods, Namaste Foods, Harry and Davids, PF Changs, Funky Monkey Snacks, Allergy Monkey for samples and door prizes! Thank you volunteers Lynn Anders and Erin Hayes.
l. Peanut-free Sections at Mariners and Rainiers – Thanks for all your hardwork Michael San Soucie!
m. Dave Niehaus donations - again, thank you Michael!

II. Board of Directors
a. Washington State Nonprofit Conference - attended by Kelly Morgan
b. Annual Meeting: Board Training by Jurassic Parliament
c. FAAN Leader’s Summit in Las Vegas – attended by Jana Robertson (VP) and Kelly Morgan.

III. Fundraising
a. Golf Tournament – raised $3000 to be matched by Microsoft Matching! Thanks to FEAST members who worked at the tournament board member Andrea Evans and her wonderful relatives, Anya and Evie, as well as Sarah Beddow (treasurer, board member) and Kelly Morgan – Thank you to these generous donors of door prizes for the golf tournament: Sturtevants (Bellevue), Martin and Barbara Snoey, The Northwest Store, The Container Store, Storables, Lucky Strike, Watson-Kennedy (The Commons). Mode Organic Salon (The Commons), ProGolf Bellevue, Little Rae's Bakery, Experience Music Project and Trader Joes (Totem Lake). And to those who procured donations: Andrea Evans, Kelly Morgan, Jana Robertson, Stacey Weichbrodt.

IV. Next year?
a. School District Award for Implementation of Anaphylaxis Guidelines.
b. Restaurant Safety; Work with state and local public health agencies to get law passed to require all restaurants to post food allergy posters in appropriate languages.
c. More fairs? Evergreen? Whole Foods?
d. Website? We are looking at a major update in the website to make the great info there more accessible.
e. Social events/Awareness-raising events - Halloween Party
f. Special Diet resource fair in conjunction with other organizations.
g. Food allergy education events for the public
h. Google Group - stay tuned!
i. Northwest Food Allergy Camp?

Peanut-controlled seats for 2011 season at The Seattle Mariners and Tacoma Rainiers

December 2010

Hello everyone,

I know that now is not the time most folks are really thinking about baseball. But I think about it year round. With that in mind, I am happy to say that both the Tacoma Rainiers and Seattle Mariners are again supporting peanut controlled baseball games in 2011. The Rainiers have even added an extra game next season. The game dates are as follows:

Tacoma Rainier games:

Sunday, April 17th, 2011 at 1:35pm - Be one of the first groups to see the brand new stadium, plus a day game for those with smaller kids

Wednesday, June 22nd, 2011 at 7:05 - Come celebrate the beginning of summer break from school


Seattle Mariner games:

Saturday, May 7th, 2011 at 6:10pm - The Mariners should be a young and exciting team in 2011. Come check out what the youngsters are all about.

Saturday, June 4th, 2011 at 1:10pm - Another Saturday game so you don't have to worry about school, plus this is a day game again for those with smaller children.

Thursday, July 14th, 2011 at 7:10pm - Come out and see the World Series runner up Texas Rangers.

Wednesday, August 17th, 2011 at 7:10pm - Hopefully next August is much nicer than the one we had this year and we can all enjoy a wonderful summer night at the ballpark.

Many thanks to the Mariners and Rainiers for providing a wonderful selection of games that food allergy families can choose from to get out and enjoy some baseball. I will send out ticket prices and ordering details early in the new year.

Happy Holidays everyone!

Michael San Soucie (contact Michael by e-mail)

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Michael San Soucie coordinated a WA-FEAST group gift to give to FAAN in memory of Dave Niehaus and passed it on to the Niehaus family at the December 11th memorial. Thanks to WA-FEASTers, Michael was able to present $550 to FAAN.

As you may recall, Dave Niehaus, beloved Seattle Mariner's announcer, died on November 10. Dave had a relative with a food allergy and his family suggested donations to FAAN (Food Allergy and Anaphylaxis Network). Dave Niehaus' memorial was at Safeco Field December 11. See the Seattle Times Mariner Blog

Michael San Soucie,
Kelly Morgan, President
Jana Robertson VP Washington FEAST

http://www.wafeast.org/
1-425-24FEAST (messages)
leader@wafeast.org
Mail: 2400 NW 80th St., #315 Seattle WA 98117

http://wafeast.org/Baseball.html

WA-FEAST is collecting donations for Dave Niehaus memorial

As you may recall, Dave Niehaus, beloved Seattle Mariner's announcer, died on November 10. Dave had a relative with a food allergy and his family suggested donations to FAAN (Food Allergy and Anaphylaxis Network). Dave Niehaus' memorial will be at Safeco Field December 11. See the Seattle Times Mariner Blog

Michael San Soucie, who has been working closely with the Mariners and their peanut-controlled sections has agreed to collect donations from WA-FEAST members and he will be at the Memorial Service to present checks to FAAN to the family in Dave's memory.

Here are the details.....

Write check to: FAAN

In subject line write: Dave Niehaus

Mail to: Michael San Soucie (please e-mail leader@wafeast.org for the postal address)

We should try to get these in the mail by Dec. 7 so that they reach Michael in time. Michael will be willing to take cards or letters to the event as well and I am sure that the family will enjoy hearing about how much families appreciate the peanut-controlled sections at the Mariner's games.

If you prefer, you may use WA-FEAST's Paypal button found http://wafeast.org/How_You_Can_Help.html and list that you'd like the donation to be included in the FAAN gift. Your acknowledgement will come from WA-FEAST instead of FAAN but rest assured, we will pass along all of your gift.

Let's thank Dave and the Mariners for all they have done! And a big thanks to Michael for all his hard work on the memorial service gift and his untiring dedication to making major and minor league baseball more accessible to those with food allergies!

Of course you are welcome to donate to FAAN on your own without going through WA-FEAST!

Kelly Morgan, President
Jana Robertson VP Washington FEAST

http://www.wafeast.org/

1-425-24FEAST (messages)

leader@wafeast.org

Mail: 2400 NW 80th St., #315 Seattle WA 98117

Michael San Soucie (contact Michael by e-mail)

http://wafeast.org/Baseball.html

Alcohol and Food Allergies

Thank you to guest blogger, Alice from Safe and Yummy. This is a repost from her blog and may be useful to food allergic adults - especially as the coming season invites social events that may involve alcohol. As always please be sure any information you read on the internet is safe for your individual situation.

This is simply to share what I know about various alcohols and their ingredients, since ingredients labeling currently is not required for alcohol in the United States. I have no expertise, simply some experiences in Seattle, WA. As always, use your own judgment, and please let me know about your own experiences.

Beer and Malt Beverages
Beer itself tends to be straightforward, but can have intriguing things mixed into it. I’m skeptical of beers with names that contain flavors and Christmastime “seasonal” ales (due to added spices and therefore nut).

Hops has a track record of causing contact dermatitis, and both of us find that it unsettles our stomachs. We’ve found Belgian ales to be lower in hops content.

Mike’s Hard Lemonade/Limeade etc – contain malt and other beer-like substances. I have not had a problem thus far.

Wine and the Like
Red Wine – contains sulfites

White Wine – also contains sulfites, but I can tolerate it. I don’t know if you can.

Mead – mead is traditionally made from honey. I’ve tried many meads, but I don’t try the ones that have spices in them or “mulled” meads.

Sake – mostly made from rice. There’s a special kind of mold, koji, that is used instead of yeast to encourage and control the fermentation. Sakes also can contain sulfites.

Vermouth – infused with “botanicals,” who knows what that means. Watch out for martinis, vermouth may be a wine, but it is spritzed over martinis.

Mixed Drinks, Liquor, Liqueurs, etc
WARNING Gin is usually infused with many flavors including nuts. Bombay Sapphire is one I know has almond. Dry Fly is one that I know does not contain any nuts whatsoever (the people at Dry Fly are also very nice about answering ingredients inquiries).

WARNING Maraschino cherries contain almond, and some bartenders like to add cherries or cherry juice unexpectedly. Explain why cherries are a bad idea when ordering your drinks.

Vodka – vodka is a popular drink to flavor, so watch the added flavorings, but what it is made of CAN VARY. Just because you’ve heard that vodka is from potatoes doesn’t mean it all is. I personally have now seen wheat-, rye-, potato-, and honey-based vodkas. Given that though, I find plain vodkas a great starting point when I’m out, one that isn’t scary because they usually are either very plain or the flavor is broadcasted all over the label.

Absinthe – Even now that it is legal again, I have no plans to ever try it. First it’s anise flavored (which is one of my allergies), and second, I don’t have a good way to test my allergies to wormwood first. Thirdly it contains other undefined herbs.

WARNING Chartreuse – contains over a hundred herbal extracts. I’m not interested in trying this, or trying to figure out if I’m allergic to any of them, I’m sure I’m allergic to at least one.

WARNING Jägermeister – also contains a large number of herbs, fruits, spices etc. That’s too many for me. Jäger is common in mixed drinks, especially drinks that have reputations as NOT “girly” drinks. Some people add Jäger to Long Island Iced Tea.

Vermouth – (technically a wine) vermouth is infused with “botanicals,” who knows what that means. Vermouth is spritzed over martinis.

Scotch, Bourbon, Whiskey – usually start from barley, rye, or wheat and are aged in barrels (frequently oak). Sometimes those barrels have been used for other alcohols first (sherry or bourbon – yes, some scotches are aged in bourbon barrels). The grain is usually malted and sometimes smoked – leaving a peaty flavor. Laphroaig scotch usually starts with water from peat bogs, in addition to being smoked over peat. Single malt scotches have a name that they want to maintain, so they’re quite consistent between batches.

WARNING Frangelico – is a hazelnut liqueur. STAY AWAY. This is contained in the popular “chocolate cake” shot – a shot that tastes like chocolate cake but has no cake and no chocolate.

WARNING Amaretto – this is almond liqueur. STAY AWAY.

Godiva Chocolate and White Chocolate liqueur – I had a little bit of a not-so-fun feeling in my mouth on tasting the Godiva chocolate liqueur. Since I don’t know and can’t find the real ingredients I’m staying away.

WARNING Celtic Crossing – I reacted minorly to this. It tasted a bit like almonds. I don’t know what it actually was that caused the reaction.

Kaluah – I’m pretty sensitive to peanuts and tree nuts and I don’t have a problem with this coffee-flavored liqueur. Jason won’t try it though because of his coffee sensitivity and general legume allergy.

Brandy, Cognac, Port – all of these start with wine. I said above that I don’t do red wines for the sulfites, but I haven’t had a problem with brandy or cognac. Port sometimes makes me sneeze, but I like tawny port anyway.

Grand Marnier – a citrus-flavored cognac

Rum – I haven’t tried the spiced rums, but both dark and white rum are pretty straightforward. They start from cane sugar, and some dark rums are aged in barrels.

Cointreau – citrus-flavored, but is NOT a cognac. This liqueur doesn’t start with wine. I have no clue what it really is, but I’m not allergic to it and neither is Jason.

Chambord – dark, berry-flavored. That’s all I’ve got. I’m not allergic to it and neither is Jason.

Tequila – is made from agave syrup. This does bother Jason, and if you’re sensitive to cacti or tropical fruits I’d be careful of it. I recommend getting tested or challenging agave before trying tequila.

General Advice
Alcohol impairs judgment. If you have food allergies, alcohol may make it harder to make the right decision about using your EpiPen or taking your Benadryl. Surround yourself with trustworthy friends when drinking and call for help if you’re not sure about something.

I have heard some reports that alcohol can speed up allergic reactions or make you more sensitive than usual. Please be cautious.

Benadryl and alcohol can mix badly as they’re both sedatives, so be careful. Follow your doctor’s instructions at all times. I have found consulting nurses, on-campus nurses, and doctors perfectly willing to discuss what happens when you mix alcohol with emergency allergy medications with me – especially when I bring it up before it happens accidentally. Alcohol is common in our society, and an expected part of many social interactions after a certain age. If you have a quick chat with your doctor before you get into a situation involving more than a sip of wine, then you’ll be prepared and ready (on the allergy front anyway) when you’re offered your first drink.

Cocktail shakers can be used for multiple drinks. Watch out for cross-contamination.

Finally, if you plan to go out with friends and you’re not the designated driver, I advise finding a simple, commonly-available alcoholic drink that you are comfortable ordering in a mixed setting before you go out. This way you always have a safe fallback that most bars will carry and you don’t have to feel put upon when the order comes around to you and you start listing allergies. Tee-totallers do this too – they order plain Coke (looks like they’re drinking rum-and-coke) or 7-up (looks like 7-and-7). Rum and Coke, vodka with a twist of lemon, scotch, etc. Feel free to tell your bartender to mix whatever you want. You know he has Sprite or 7-Up or some kind of safe fruit juice and your favorite liqueur? So what if it’s 7-Up and bourbon? Tell him what you want, he’ll probably do it – you’re usually only paying for the liquor and his time anyway.

Final Notes
You know this already: communicate with your server and the bartender when possible. In my experience these people are even more attentive and able to accommodate requests than restaurant servers and chefs. Perhaps there is less pressure in some of the settings I’ve been in, or perhaps there is some reality in the stereotype that bartenders are there to listen, but whatever it is, I’m glad for it.

I’ll keep adding to this as I learn more and as you leave your experiences in the comments.

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