FW: [Antir_culinary] allergies- cook off contests?
- Is there interest? Shall I ask to have space set aside for the guild? Kathryn
Date: Wed, 25 May 2011 23:24:35 -0700
Subject: RE: [Antir_culinary] allergies- cook off contests?I think that the creative juices are flowing, but there is a need for more information.
There is a nice quiet event coming up in August where further discussion is possible;
Fibers and Fletching put on by the Canton of Bearwood.
Would the Guild like space to do a test-run of the allergen free pot-luck? We have the owner's
permission to have ground fires, fire marshal permitting. Sound good? Shall I set it up?
(the following is information that some may not need.)
The top 7 allergens in no specific order:
Dairy (including lactose, whey, milk solids)
Gluten (including wheat, rye, barley, oats, MSG, modified food starch. These last three can be acceptable
depending on the country of origin.)
Peanuts (including peanut butter)
Tree nuts (including coconut)
As I have stated before, I taught the class at the Symposium on Food allergies.
I can teach it again as a class at Fibers and Fletching. Is there interest from
this list? I can travel.
Date: Wed, 25 May 2011 13:43:56 -0700
Subject: Re: [Antir_culinary] allergies- cook off contests?
I think an event dedicated to this pursuit would be wonderful. I suggest
we go one step further and produce a publication (web-bsed?) and list
recipes that people could choose to produce for a potluck. I think this
would be useful especially for local potlucks, where people know each
other well enough to have a clue about special dietary needs, and wish to
cater, but may not have the desire to research the appropriate foods. If
they cater somewhat to modern tastes, all the better! Oh, and we could
choose to use the page to give basic information on how to entirely list
ingredients, and what the common allergens and some key words as discussed
My specific dietary bugaboo is sodium. Most people do not think to leave
that out of their foods, so I usually just bring my own food and a dish
for others and call it good.
So, what would we designate as categories? Vegan, gluten-free,
dairy-free, egg-free? How about nuts?
> This sounds great! The West does themes for their silver, pewter and
> spoon contests (eg, one year it's saints, and one event will have
> crispy items for St. Crispin, etc).
> If we sponsored cookoffs at Kingdom events, and wars that had the overall
> ofÂ food restrictionsÂ and each event had a specific set of dietary
> to follow, with the aim to be for people to learn how to deal with it and
> hopefully still find historical recipes to work with.