“Lets Eat Out!” Book Helps Individuals With Food Allergies Enhance Their Dining

By Jeannette | March 20, 2012

let's eat out

By: Allana Mortell

There is no denying the prevalence of recent discussions about food allergies, gluten intolerances and treatment of both. We are all aware food allergies are on the rise but something less talked about is how restaurants are adapting their menus to deal with such allergies. Gluten-free menus are bursting onto the scene and those in the service industry are certainly becoming more knowledgeable on how to handle preparing dishes that are satisfying to the customer without compromising their health. With that said, proper communication between servers, kitchen staff, restaurant managers and the customer is absolutely vital.

For allergen and gluten intolerant individuals to have a complete dining experience, there must be a collaborative process between the guests and restaurants. In their 2005 book, Kim Koeller and Robert La France created a manual, the “Bible,” if you will, for those with allergies and intolerances looking to dine out of their home. “Lets Eat Out! The Allergy Free Passport,” was recently updated with a third edition this past year and features a whirlwind of tips, menu items, and questions all geared towards an objective of enjoying a safe experience regardless of restaurant, cuisine or location. Read More


New Food Allergy Treatment on the Horizon

By Jeannette | March 13, 2012

Photo: iamshimone

Photo: iamshimone

By: Allana Mortell

The word, “allergy,” doesn’t necessarily prompt feelings of positivity, especially when talking about food and the massive development of food allergies all over the world. Two of the biggest allergens are milk and peanut, which, alongside six others, account for the estimated 90% of allergic reactions in adults and children. The sensitivity surrounding allergies, in particular, treatment of such, is about to be slashed, thanks to new developments by researchers at Johns Hopkins Medical Center and Duke University.

Dr. Robert Wood, the Division Chief of Allergy and Immunology at Johns Hopkins recently presented a study that suggests providing a longer period of sublingual therapy, a method of treatment that puts small amounts of the allergen solution under the tongue of the person affected, could result in fewer allergic reactions from the treatment. Immunotherapy, or the building up of the immune system by gradually introducing small amounts of the allergen, was the original treatment to help those with food allergies. Within that category, sublingual and oral immunotherapy came into play – both different, but when combined together could potentially help those individuals with food allergies eat those trigger foods without any symptoms. Read More


Food Allergy Awareness Increases in Mainstream

By admin | March 5, 2012

Photo: Caitlin Covington

Photo: Caitlin Covington

By: Michael Engle

Do you remember when, once upon a time, flight attendants would apologize for withholding the free bags of peanuts due to a flier’s allergy?  Today, this concern is more prevalent than ever; however, establishments have become increasingly aware of food allergies, are better informed of their potential ramifications, and are more prepared for life-or-death scenarios.  In a recent article for The Wall Street Journal, Liz Rappaport documented how the awareness of common food allergies has become more commonplace throughout mainstream society.

One such important development is the better understanding, and associated distinctions, between food intolerances and allergies.  Allergies, which only affect about 4% of the world’s adult population, are caused if one’s immune system were to treat an offending food as an infection.  Read More


Food Allergies at a Steady Incline

By admin | October 12, 2011

Photo: Martin L

Photo: Martin L

By: Dylan Rodgers

What would cause a body to kill itself?  I am sure the first answer to conjure in your mind wasn’t “food”.  It wouldn’t have seemed logical to accuse the very thing that sustains our lives as the cause of roughly 200 deaths per year.  To be clear, I am not talking about improperly handled foods or even bacteria contaminated meats; these deaths occur from allergic reactions to entirely clean, well-prepared meals.

Food allergies aren’t anything new.  In fact, an estimated 15 million Americans deal with food allergies on a daily basis.  The thing that has peaked public interest over the years is that food allergies are steadily rising, especially in children. Read More


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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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