My bookAllergic Girl: Adventures in Living Well with Food Allergieshit the real and virtual shelves in February 2011 and I’ve been on the go-go-go all year long. I did almost 40 speaking events to support its publication (not including press). I spoke at national foodservice, hospitality and product conferences, national non-profit organizations, culinary institutions, food allergy fundraisers, food allergy and celiac disease support groups and online food allergy and celiac disease groups.
Several food allergy-free food companies supported these events by sending along free samples for everyone to enjoy while we talked about how to live your best life safely, effectively and joyously with any dietary restriction. These are companies that have clear food allergen policies, and I’ve used their products safely and often without issue. For your allergic needs, please contact them directly.
It didn’t dawn on me until this week that since I have been on the road with my book Allergic Girl from February 22, 2011 until November 30, 2011, my blog posts have been a bit thin on the ground. I’ve been Facebooking and Tweeting like mad, but longer, more contemplative posts or restaurant reviews or even many product reviews have been fewer. Mainly, because I haven’t been home much or dined out in new places or tried many new foods that I felt compelled to share. However, with the Allergic Girl hardcover book tour complete, in 2012, this Allergic Girl blog will be getting a facelift. Maybe not a whole lift but definitely refreshed (it's already started, have a look around) and I will be returning with more stories and interviews and coping strategies and food allergy fun!
Stay tuned and thank you for hanging in during this incredible year!
Enjoy Life Foods, makers treats that are top eight allergen-free, graciously donated a few bags of their Mega Chunks, which made this cake extra-extra wonderfully chocolate. Thank you Enjoy Life, for the choco-love!
And this is the only picture I have of the cake including its baker. We all dove in so quickly that there were no time for pictures.
Who hasn’t had Bonne Maman jam, ahem, preserves? Those little jars with the distinct red and white metal caps? You see them in the best hotels or or your grocery store. I’ve enjoyed them safely for years.
So how are they with allergens? They have a pretty clear FAQ: Are Bonne Maman Preserves and Jellies “nut-free”? YES! Our Bonne Maman Preserves and Jellies recipes do not use any peanuts, tree nuts or sesame nuts. Our preserves and jellies are considered to be “nut free.”
I asked Bonne Maman if they had any further information to share about nuts and received this response from the company: Our Bonne Maman Preserves and Jellies are nut free. The production lines that are used for manufacturing Bonne Maman Preserves and Jellies are also used for other preserve products that we produce under other brand names. We do use almonds in one recipe that is produced on the Bonne Maman product line but have highly controlled (based on HACCP certification) cleaning procedures that allow us to ensure no cross contamination. The almond I referred to is not used in our Bonne Maman Preserves and therefore is not on our labeling. Additionally, we assure you that we do not use sesame or peanuts on our lines. We want to assure you that the entire Bonne Maman line of Preserves and Jellies are Gluten-Free. This claim is determined by the fact that all ingredients used in our products have less than 20ppm which is required for this claim. Our production facility is therefore gluten-free as well.
I have never had issue with their products and have enjoyed the samples they sent. If these allergen statements work for you, come on over to Facebook for a giveaway to three lucky readers.
AS OF 12/23/11 -CONTEST CLOSED
Congratulations to Michelle K, Andrea S & Sarah C!
To me, these super-sweet jams are best paired with something savory and neutral, like cheese. I had all four jams with Udi’s bread and whipped Philadelphia cream cheese and I loved the blueberry most. How do you like your Bonne Maman preserves?
To enter to win a jar of Bonne Maman preserves, on Facebook share how to like to use jam/preserves – on toast, in a recipe, with sweet food or with savory – tell us your favorite ways to eat jam! (Please make sure I can get in touch with you if you win). On December 23, 2011, I’ll use random.org to pick three  winners from the Facebook comments. Good luck!
From their website: Miller, Sloane. Allergic Girl: Adventures in Living Well with Food Allergies.Wiley. ISBN 9780470630006. $24.95. A social worker with multiple food allergies writes an empathetic, empowering guide to help people live well and enjoy life while maintaining a safe environment. She covers finding an allergist, creating safe environments, and building positive relationships. (LJ 3/1/11)
Who is Library Journal: In its 133rd year of publication, Library Journal is the oldest and most respected publication covering the library field. Considered to be the “bible” of the library world, LJ is read by over 100,000 library directors, administrators, and staff in public, academic, and special libraries. LJ is the single-most comprehensive publication for librarians, with groundbreaking features and analytical news reports covering technology, management, policy, and other professional concerns. Its hefty review sections evaluate nearly 7000 books annually, along with hundreds of audiobooks, videos, databases, web sites, and systems that libraries buy.
Where's Waldo? Or Sloane-o? On Facebook, of course.
Come join me on my Allergic Girl Facebook page where you can connect with other food allergy community members, read about food allergy news as it happens, share food allergy successes with others, get food allergy questions answered, connect with reliable resources and win free stuff!
I’ll still be here writing restaurant reviews and product reviews and stories about life and coping with food allergies. And I’m on FB and Twitter as well.