Food For All: highlights from one district's experiences with food allergies

I had the privilege to attend a parent education forum put on by San Ramon Valley District's Parent Support Network, a group that provides support for families whose children have a special need.  This was the district's first education night concerning food allergies, a topic that concerned parents proposed to the committee. 

Kyle Dine opened the evening by performing his song, "Never Keep a Reaction a Secret".

Parents such as GAW reader, Lori, helped to pull together a panel of speakers.  The panel was comprised of two parents of kids with food allergies, a principal who collaborated with parents to create an allergy-friendly campus protocol, middle school counselor, district nurse, local allergist and school parent, and food allergy musician and educator Kyle Dine.  The special needs liaison solicited parents to email in questions the day before the panel discussion and, with that, the direction and flow of the night was determined.

I was impressed and inspired by the efforts of the San Ramon community and those who serve families that manage food allergies.  I would be lying if I didn't tell you that part of me dreamed of moving to the district~

Here were my major takeaways:

Kyle Dine, food allergy musician who has multiple food allergies:
-Shared that the hardest aspect of growing up with food allergies was the social part.  He never wanted to feel like a burden to parents or friends.  He just wanted to be treated like any other normal kid.
-As a child, his parents trained him to advocate for himself.  He carried his own EpiPen, was given the responsibility of ordering his own food and asking all the necessary questions about ingredients and possible cross-contamination.
-Believes the most effective way to educate families about food allergies and keep food-allergic children safe at school is through classmates.  Children are empathetic and "really get it" when food allergies are explained.  Children do not want their friends to be hurt.  They will often go home and ask their parents not to pack nuts, milk, or other allergens that would harm their food-allergic classmate. "I have never once heard a child say, 'Eating peanut butter is my right.' "
-Shared that the most powerful and effective communication to a class about a student's allergies was a personal letter, not written by the parent but coming straight from the allergic student.

Dr. Matthew Lodewick, allergist:
-Explained that any given exposure to an allergen can trigger anaphylaxis.  There is no evidence to support that there is a progression of intensity in reactions.  Reactions can look different each time so if someone asks, "So just how allergic is your child?" tell them a reaction can be anaphylactic.

-And because any reaction can lead to anaphylaxis, Dr. Lodewick says, "My preference for the first medication administered is always EpiPen.  Then you can give Benadryl."

Connie, mom of a milk/nut-allergic child:
-We as parents are our children's strongest advocates.  Always speak up.
-Working together is key to building a safe environment.  Keep an open mind and understanding about the various and many non-allergy needs that staff also have to juggle, and be willing to do your part and be willing to compromise.
-Do not ban foods but teach kids to hand-wash and wipe mouths after all eating.  Educate kids about your child's food allergies through a classroom presentation (check out Michelle R's) and class Q&A with your child.
-Shared that she accidentally injected herself with the EpiPen Jr. while training another adult.  "It was the best thing that I did," she confided, because she got to experience the side effects firsthand.  Connie explained that she could feel her heart racing a bit but thought it was just the adrenaline rush of realizing her mistake.  After about an hour, she could hardly keep her eyes open.  The combined symptoms were mild and short-lived and she would not hesitant to administer the medicine to her daughter at the first signs of any reaction.


Brian, dad of a child with milk allergy and Celiac's Disease:
-Encourages parents to talk about their child's food allergies at Back To School Night (with the teacher's consent)
-Ask parents to contact you if/when they are going to bring in a class treat so that you may suggest or bring in a safe alternative for your child.  Assure classmates' parents that you are not asking that their family bans foods from school. 

Shawn Wells, Bollinger Canyon Elementary principal:
-Has worked with a dedicated group of parents to create an allergy-friendly community at her elementary school
-Open communication between parents, principal, nurse, and teacher is critical for creating a safe and inclusive environment for children with food allergies
-Bollinger Canyon introduced an allergy pals table.  Kids are free to eat there if they do not have any of the allergens in their lunch.  The table was monitored by a paid staff person.  Those who have finished eating any offending allergens may move to the table only if they have washed their hands and wiped their mouths.  While being free of unsafe foods, a big draw of this table is that friends across grades or from different classes may choose to sit here as long as their lunches are safe.

Julie Damgen, middle school counselor:
-Have a meeting with the middle school counselor to make sure all allergy information is passed on from your elementary school
-In San Ramon middle schools, there are some classes and electives that are food-based.  Again, notify counselors ahead of time so that accommodations can be made.

Sharon Dodson, district nurse:
-Contact nurse and teachers in the weeks before the new school year begins to educate about your child's allergies, past reactions and symptoms (though keeping in mind that new symptoms may occur at any time), and protocol.  School staff appreciate to know these details ahead of time so that accommodations and safety measures are in place from day one.
-All district teachers are trained on how to administer an EpiPen Jr. and EpiPen.  However, a teacher has to also be willing to administer the EpiPen when needed.  It is also important for staff to be trained with CPR.

Brian Hom, organizer of the Bay Area FAAN Walk and father of BJ Hom who died of anaphylaxis to peanuts:
-Echoing Dr. Lodewick's warning, Brian shared that his son BJ died of anaphylaxis without ever having any previous anaphylactic reactions.  Brian wondered if a proactive district such as San Ramon was working on stocking its schools with emergency sets of EpiPen auto-injectors.  Schools can take advantage of current California Ed Code 49414c and Mylan Corporation's generous offer for free EpiPen twin packs so long as they complete the paperwork and have a general prescription from a physician.

Vegan Chocolate Cake with Chocolate Ganache

While we were in Pacific Grove over the summer, Tristan celebrated his 8th birthday in two amazing ways.  First was his scuba diving experience at the Monterey Bay Aquarium where he fearlessly braved 50 degree water and explored the great tide pool outfitted in his wetsuit and oxygen gear.  And second, he enjoyed his first taste of a chocolate cake with chocolate ganache, baked with love and customized by Stephanie Stein at Happy Girl Kitchen Company.

Stephanie Stein's egg, dairy, and nut-free masterpiece delighted the socks off the kids!

Tristan posing for his Scuba Diary photo--way cool, dude!

Putting on your fins in the water is no easy task!

I was hesitant to order a cake with chocolate ganache, as the kids (minus my little frosting-eating monster in pigtails) usually complain about too-sweet frosting.  But Stephanie, lovely as she is, said she could use less sugar in the ganache and promised the cake would be delicious.  More like sinful.  The kids loved it so much!  OK, I might have had my share of the cake as well.

In light of these events, I decided to try my hand at making chocolate ganache.  Heart-healthy Cathy over at what would cathy eat? had the perfect recipe for a first timer like me.  The cake is a variation on wacky cake, my go-to for party cakes and cupcakes.  She adds coffee instead of water or milk (Did someone say coffee...in my chocolate cake?  Brilliant.)  With just a few ingredients in the ganache, and her almond milk easily replaced with soy milk (or any other allergy safe milk), let's just say I'll be making this cake again real soon.

I used a 9 x 13 pan instead of two 8" rounds, but you could surely do a round layer cake or cupcakes instead.  See Cathy's suggestions for greasing and inverting round cake pans.

Find any reason to celebrate and bake a cake for your little ones this week!

Vegan Chocolate Cake with Chocolate Ganache (can be made free of the top 8*), adapted from what would cathy eat?

Cake ingredients

3 cups white wheat flour* (use gluten-free flour blend to make gluten-free)
2/3 cup unsweetened cocoa powder (I used Ghiradelli)
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
3/4 cup canola oil
1 cup cold brewed coffee
1 cup cold water (or more brewed coffee)
2 teaspoons vanilla extract
2 tablespoons cider vinegar

Ganache ingredients

3/4 cup unsweetened soy milk* (or other allergy-safe milk)
6 ounces 72% dark chocolate (I used Baker's Unsweetened Baking Chocolate Squares, 100% Cacao found at Fresh & Easy)
3 tablespoons maple syrup
1/4 cup confectioner's sugar, sifted

1. Heat the oven to 350 degrees.  Grease and flour your cake pan(s).  (If you're using rounds, Cathy suggests greasing, putting a round piece of parchment paper at the bottom of each round, and greasing again).

2. Sift all of the dry cake ingredients into a bowl.  In a separate bowl, mix together the oil, coffee, water, and vanilla extract.

3. Pour the wet ingredients into the bowl with the dry ingredients and mix to combine.  Don't overmix.  Stir in the vinegar, again just enough to combine.

4. Pour the batter into the pan(s) and bake for 30 minutes or until center springs back to the touch.  I baked mine a little longer (like 40 minutes) but I also have an oven with a questionable temp read.  Just be patient!

5. Pour ganache ingredients into a pot and warm slowly until the chocolate is melted and ingredients combined.  Spread evenly over the top and sides of the cooled cake.  If you're doing a layer cake, you can spread a thin layer between.

Go ahead, put a chocolate-toothed smile on your kids' faces this week with this decadent cake.

Golden State Warriors Food Allergy Awareness Night, November 10th

We at GAW are helping out with the Bay Area's FAAN Food Allergy Walk.  Walk organizer Brian Hom has been working tirelessly to spread awareness about the dangers of food allergies.  His recent targets for change have been sporting events.

Brian was happy to share with us that the Golden State Warriors have designated their November 10th home game as Food Allergy Awareness Night.  The Golden State Warriors will be allocating a peanut-free section of approximately 160 seats.  A portion of every ticket sold in this section will be donated to the Bay Area's FAAN BJ Hom Memorial Walk.

FAAN 2012 Golden State Warriors night

Please note that while efforts will be made to pre-clean the area and discourage the consumption of peanuts in these sections, the Warriors management cannot guarantee that the area will remain completely safe from peanut exposure.  It is also important to note that the Golden State Warriors have a "no-outside-food" policy.  If you are a parent to kids with multiple food allergies, you're likely pack along food for wherever you go.  (At least I do!)  If you plan to attend the game but worry about the food rules, plan to have your kids eat filling meals before the game.  (Game time is 7:30pm but doors open at 6:00pm.)  If you want to try to bring along safe snacks, be sure to bring a letter from your allergist that confirms your child's food allergy diagnosis and the necessity for you to carry safe foods and medication for travel.  I honestly don't know if arena security will relax their rules for food-allergic guests but having a doctor's letter might help.  And of course, bring your EpiPens!

This is the first time an NBA organization is supporting a peanut-free cheering area, a big step for food allergy advocacy.  Thanks to some dedicated fans, the San Francisco Giants recently hosted a successful peanut-free zone at their August 26th game against the Braves.  The Giants event was very successful, the organization would like to plan more peanut-free zones for their 2013 season.  With more professional sports teams accommodating the needs of their food-sensitive fans, there is hope for more public awareness about the prevalence and dangers of food allergies...and more hope for safer, enjoyable public outings for all!

For the latest information on the Bay Area's FAAN walk and related fundraising events such as the Golden State Warriors game, check out the group's Facebook page.  And be sure to reserve your tickets through Mika Lewis!

Product review: Plentils Crunchy Lentil Chips

Allergy-friendly company Enjoy Life Foods was one of our generous sponsors from last year's Food Allergies Rock concert event.  Recently the company reached out to us to see if we would be interested in trying out a new chip.  Would my milk-allergic, nut-allergic kids like to try some new snacks?  Um.  YES!!

Enjoy Life's newest addition, Plentils, is a line of snack chips that uses lentil flour as a key ingredient.  Like their other products, Plentils are free of the top 8 allergens -- milk, egg, soy, wheat, fish, shellfish, peanuts, and tree nuts.  It is also gluten-free and free of any artificial flavors.

We received a sample of four Plentil flavors: margherita pizza, sour cream and dill, garlic & parmesan, and light sea salt.  Now, my kids have never tried a lot of the popular chip brands and flavors.  This is in part due to their food allergies and in part because I try to avoid buying a lot of junk food.  Never have the boys eaten Doritos or Pringles' or Lay's Sour Cream and Onion, snacks that were standard munchies in my husband's and my own teenage and 20-something years.  My kids were pretty excited to try Plentils.  Heck, I was pretty excited to try them!  I wanted to know if it was possible to have a healthier and allergy-friendly chip that was a flavor substitute for the usual party snack. 

The first two flavors we tried were the Dill & Sour Cream and Margherita Pizza.  Why these two, you ask?  Well, if you must know I used to love Sour Cream & Onion chips as a kid and my husband is a recovering Doritos addict.  My well-trained and ultra-cautious (bless his allergic heart) son, Ryken, kept asking me, "Mommy, are these safe?  It says 'cream' and 'pizza'...'parmesan'?!?!"  I read and reread the labels twice and gave the bags to him for his own inspection.  I have been having Ryken double check labels since he is a proficient reader and want to reinforce his responsibility in ensuring his own safety.  No milk, no nuts.

Sorry for the shirtless chip models.  It's been a sweaty September!

The safety check out of the way, we broke open the bags and away we munched.  The lentils were crisp and light although definitely thicker than a typical corn-based or potato-based chip.  Both varieties were flavorful without being too overpowering.  Ryken, who usually doesn't like most beans, was surprised that these contained lentil flour.  He rechecked the label in disbelief.  Plentils definitely didn't leave the same powdery residue that I remember from bright orange Doritos or flavored Pringles.  Overall, the kids liked the dill sour cream and the margherita pizza but, without question, they liked the pizza-flavored chips best.  My husband and I agreed that the pizza flavor was reminiscent of Doritos!

Incidentally I also sampled the Garlic & Parmesan flavor just before posting this review.  My first reaction: Funyuns.  And that's a good thing in my book!  

The seasonings made these Plentils looks like Cool Ranch Doritos.

Enjoy Life's product website discusses the use of lentils to create a more nutritious snack.  The company touts lentils as an excellent source of protein, fiber, vitamins, and minerals including folate, thiamine, and iron to name a few.  However, in checking out the nutritional information on the Plentils packaging, there was very little listed about the mineral and vitamin content.  The standard calcium, iron, vitamins A and C are listed but there is only 4 percent of iron per 1-ounce serving size.  I was surprised to see that the chip doesn't have a lot of fiber (1 gram per serving) and it contains 6 grams of fat and roughly 130 calories per 1 ounce serving.  Each serving contains 3 grams of protein compared to 2 grams in Dorito's or Lay's Potato Chips.  It is true, as Enjoy Life's website states, that the fat content is roughly 40 percent less than that of potato chips.  However, Plentils' calorie count and fat are only slightly less than Doritos.  Just because it uses lentil flour does not mean Plentils should be regarded as a health food; but they are a bit healthier that the other chips out there in part because of its natural flavors.

Overall, we liked Plentils and think Enjoy Life succeeded in creating a safe and appealing snack chip.  Subtle and tasty, Plentils will be a nice option for a special treat or party food for my kids.

Homemade Chicken Pho--Free of the Top 8

Yay!  Labor Day has arrived, which means three whole mornings of sleeping in and letting the chaos ensue.  But still.  Three whole mornings.

Boo...I've seemed to have contracted a stomach bug that latched on at around 1 am, and is relentless.  Argh.  Even more reason to get some extra sleep this weekend.

With this crazy weather we've had for the past week, 70's blue sky, followed by days of 50's high temps, in combination with this weak stomach, I decided to try out my cousin's chicken pho recipe.  My latest obsession, chicken pho from Turtle Tower, has been my go-to take-out meal for the past several months.  Delicious broth, slippery rice noodles, juicy chicken, topped with cilantro, green onions, and bean sprouts...how can you go wrong?

Well, the fact remains that most Asian restaurants in the City cook with MSG.  Once, I had dared ask a server at a local Vietnamese restaurant if their pho had MSG, and he responded with a chuckle, "Of course."  OK not so bad once in a while unless your daughter drinks pho broth through a straw and calls it a meal.

Ky-Yen's brother, Ky-Wai, passed this recipe along to her and it is apparently a fan favorite at his house among his triplets.  Yes, I said triplets.  Not only that, Ky-Wai is a classically trained chef. 

How can you not try this recipe?

It's a very easy recipe, with the hardest part being finding the MSG-free pho spice bag that Ky-Yen uses in the recipe.  I checked a few Clement St. shops, and they didn't have it (or at least I didn't see it), so I ventured across the park to Sunset Super on Irving St. to find it.  I am wondering if they also carry it at the bigger Asian markets like 99 Ranch.

Here is, simply, the recipe Ky-Yen sent me.  Mine is cooking on the stove right now, and I must say, it smells authentically Vietnamese in our house right now.  Aw yeah.  Would be perfect with Irene's latest find from TJ's--fresh rice noodles.

Ky-Wai's Chicken Pho (free of the top 8 allergens)
Broth Ingredients
1 Chicken

1 Head of Garlic (leave whole in jacket, cut off tip about 1/4 inch)

Ginger (sliced)

Onion (cut in half)

Scallion (leave who, trim bottom)

Pho Spice

Pho Spice, available at Sunset Super, contains cloves, fennel, and star anise--NO MSG!!!

Lime Zest

Add enough water to cover chicken

Other Ingredients
Noodles, like Pho rice noodles, soba noodles, or any other allergy-friendly noodles
Salt
Fish sauce (optional, contains fish)

Topping Extras
Bean Sprouts
Chopped Cilantro
Chopped Scallions
Thai Basil
Lemon Juice
Sliced and Seeded Jalapenos

1. Cook the broth ingredients for 1 hour in a large pot.

I made it with two yellow chickens from the Asian market.  They have less meat but are also known to be less fatty and more flavorful.

2. Drain, and set aside chicken on a plate, saving the broth in the pot.  Compost the spice bag, garlic, ginger, scallion, and onion.

3. Finish with salt and fish sauce (omit fish sauce if allergic)

4. Cook noodles according to bag directions.  I used fresh pho noodles, but there are lots of alternatives based on taste and allergies.

5. Shred chicken meat.

6. Add noodles, broth, and shredded chicken to a bowl.  Garnish with desired toppings, like bean sprouts, chopped cilantro and scallions, Thai basil, lemon juice, and sliced and seeded jalapenos. 

The fine art of slurping your noodles. 

Most little girls would not wear a party dress to eat their pho, but the broth smelled so good the kids came running to the table, and this one refused to change out of her dress.

Hoping everyone had a relaxing Labor Day weekend!  Back to the grind...

Product Review: Trader Joe's Fresh Noodles, Egg-free and Preservative-Free

Going to a Trader Joe's grocery store sometimes feels like opening the prize chest at the dentist's office.  You already know there are tons of fun things you like but every now and then you're surprised by some new treats!

The latest of these new treats for me is Trader Joe's fresh noodles which I found near the tofu and veggie meats.  One of the notable things about these noodles is that they do not contain egg, an ingredient that is fairly common in Asian noodles.  Flat and about as wide as fettuccine, the post-cooking texture is a cross between the dry, wheat-based noodles sold at Asian supermarkets and fresh Chinese-style egg noodles.  What got me most excited about these noodles was their simplicity.  The noodles you find in Asian supermarkets are all made with preservatives and artificial colors.  The ingredients of Trader Joe's fresh noodles are straight forward:  "wheat flour, water, salt, and corn starch."  Hooray!  No guesswork involved.

The Trader Joe's noodles are vacuum-sealed, soft and fresh, and only take 5-7 minutes to cook.  Boil them for 5 minutes, rinse with cool water and drain.  Then toss them into a pan and mix with stir-fried vegetables, your choice of protein, soy sauce (for wheat allergies, use gluten-free soy sauce or GF tamari), sesame oil (again, if you are not allergic), and a bit of salt, sugar, and finely ground white pepper. 

If you are wheat-allergic or gluten-intolerant, Trader Joe's also sells fresh rice noodles.  I was shocked to find that the fresh rice noodles offered at my own local Asian supermarket do in fact contain wheat starch, rendering them unsafe for those who cannot eat wheat and gluten. 

The Trader Joe's rice noodles are a little thinner than the wheat-based noodles.  They good for making pho and other Southeast Asian noodle dishes.  One of my favorite Thai noodles is pad kee mao, or "drunken noodles", which can be made spicy with sambal oolek ("Rooster Sauce").  Pad kee mao calls for wide rice noodles but I think the Trader Joe's rice noodles work just fine.  The blog Massive Appetite provides a good recipe.  For shellfish allergies, vegetarian oyster sauce exists.

I recommend trying out these new products.  They cook up quickly and there's nothing like eating fresh noodles!

First day - a bright new beginning

"I thought this was the year we stopped hovering in the classroom on the first day," says my friend, Sheri, as we follow our now 2nd grade sons into a classroom brimming with students, parents, and little siblings.

I laugh with Sheri in spite of myself.  I am in complete agreement about taking a step back from the last-minute primping and hugs of 1st grade.  Halfway through last year Ryken was already sprinting the last 50 feet to his open classroom and hardly remembering a "Bye, Mommy" before disappearing completely from my view.  My kid has been ready to cut the proverbial cut for quite some time.

My baby is now a 2nd grader.  Excuse me while I regain my composure...

The one thing that keeps me in the class longer this morning is, without a doubt, Ryken's food allergies.  Last year we had the luxury of connecting with Ryken's 1st grade teachers early enough to meet with them before the year began and have agreement on a game plan for how to keep him safe.  With the kids and me out of town until a few days before the new year began, I could only email his dual immersion teachers about his allergies and precautions.  I hadn't discussed Ryken's needs in person. I was able to submit his Food Allergy Action Plan and medication to the school nurse to the school two days before the year began but no luck in talking to the teachers who were busy getting their classrooms ready.  I did talk to one of the administrative assistants who told me she had just printed up new "Peanut-Free" signs for Ryken's classrooms and the designated lunch table.  It was good to know that the greater school community was gearing up for his return.

With a class kit of medication and forms in one hand and wet wipes in another, I walked Ryken into the classroom.  As expected, he excitedly rushed in ahead of me (thank goodness, he LOVES school!) to look for his assigned seat.  When I had finally been able to get a moment in front of the teacher, I quickly introduced myself to Ryken's English teacher and explained Ryken's food allergies as I handed over the stash.  The teacher recognized me immediately and cheerfully told me, "We are going to have kids wash their hands everyday.  We've bought a huge bottle of soap already but unfortunately Mrs. T (the Spanish teacher) wasn't been able to check it yet.  So these <wet wipes> will come in handy today but after today we will be washing!"

I swear, I think I heard music streaming through the windows!

I was really pleased with the immediate recognition and proactive stance on heading off food particles in the classroom, not to mention germs and viruses.  Clearly last year's teachers, this year's teachers, and the school staff were fully aware of Ryken's food allergies and discussed what has worked.  In my letter to Ryken's 2nd grade teachers I wrote about this as a helpful compromise since I understood that my first choice, whole-class hand-washing, would take away from precious instructional time.  I'm so grateful that the 2nd grade team has stepped up the hygiene!  Last year the 1st grade teachers gave out wet wipes after lunch to combat food particles from coming into contact with shared classroom materials. 

Today was only the first of many (180?) days of this school year but it's reassuring to know we are off to the right start.  And we families of food-allergic children could use all the support we can get, right?  I am hopeful that Ryken is in the capable hands of supportive and protective educators.

If your kids with food allergies are back in school, how have the first days been for you?