Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, Food Allergy Counselor (Picture © Noel Malcolm 2013)

Wednesday, October 31, 2012

Sandy, New York City, Oct 2012

The view north from 33rd street, taken at 7:52pm on Monday October 29, 2012

I'm fine. Everyone I know is safe and sound. Some have power, some are without but all are safe.

And, I’m upset. We all are. It’s been a sad, devastating few days. When things like this happen, you enter another world. And it’s taxing, emotionally, to travel between the two.

I live in midtown Manhattan and I’m from midtown Manhattan. When the storm was brewing, my mom asked me to come stay with her in the apartment where I grew up. She's in Zone C of the flood zone. Where I currently live, about a half a mile north from her, we’re not in any flood zone. Zone C was not being evacuated and Mayor Mike said Zone B’ers need not worry nor leave. 

Monday night, we had power; we were hunky dory. Then, I noticed two buildings on First Avenue near the FDR drive were blacked out. I took a picture (see above) with my Asus Tablet and tweeted it to Con Edison (our electricity provider). They were quick to tweet back asking for specifics and details. (You can follow my Twitter feed here). I couldn't reach them via phone or the web and then suddenly, our lights went out. The whole area. The Met Life (Pan Am building to you native New Yorkers) and the Chrysler were still lit but we were plunged into darkness. And then I saw why: on the end of our street on First Avenue there were white caps of waves. Waves. Here's a shot from The Atlantic of the end of my street Monday night before the power was turned off and the surge was at his highest during high tide

photo credit: Michael Heiman/Getty Images
We lost power at approximately 8:30pm. It was probably preemptive, Con Edison had called earlier to tell us it might happen. And then it did. So we turned on our flashlights and a battery operated radio and we heard that NYU emergency room was closed. Soon after, we went to sleep. We were awakened by sounds of ambulances and emergency vehicles and the rest of the night listened to the long evacuation (thankfully!) of patients from NYU hospital across the street. You can read some of those stories on the New Yorker , New York Times, WNBC.

Tuesday morning the sun came out, the storm had passed and people were walking their dogs in the street, carefully avoiding downed trees on 33rd street. A neighbor posted on my personal Facebook page that my building had power. Mom and I walked down darkened stairs in her blacked out building. We drove the half mile north, carefully, as power was out and street lights downs or off. We were met by transit police guiding traffic and then by 40th streets the streetlights were back on, stores were open and people seemed like they were out walking on a nice Sunday afternoon. We landed at my apartment building and it was if the storm barely happened. (The city is divided, here’s a take by the New York Times article. Note: 39th street is the cut-off, not 25th street)

My apartment has power, cable, wifi, food and elevator service. And a mom who is still unsettled and wants to be back in her own apartment. I understand, I couldn’t get back to my apartment fast enough. 

I’ve opened my doors to friends and family to come by for a power fix or a cookie. And today I woke up and attended to some work tasks (article writing, speech creating and this blog post), but really my heart’s not in it. Not yet. I want my city whole again.

*NOVEMBER 2, 2012 UPDATE: A wonderful post about how to help from friend and colleague Erin Smith of Gluten-Free Fun.*

 

Monday, October 29, 2012

Angie's Popcorn

New brand name. New website.  New flavors. New packaging. New allergen policy.

Lots of “new” and news over at formerly Angie’s Kettle Corn now Angie’s.

I saw Angie’s at Natural Products Expo East where there were unveiling all the goodies. Here’s me and Angie in a sweet and salty hug!

I’ve now had a chance to try the Sweet and Spicy which, OMG, I LOVE. And today I tried their low calorie line: BoomChickAPop flavors of plain and lightly kettled (that’s my word for it). The plain was delish and the lightly kettled, well, I like a full on sweet and salty but if you are watching calories this will give you a hint of sweet and some fiber and whole grain. A decent option for sure.

The main question and concern here is the food allergen statement. Back when I first met Angie’s and worked with them to clarify their allergen messaging they were top eight free.

That has now changed as they make products in three different facilities; they used to just make popcorn in one place and they have added products with dairy and chocolate.

*From Angie’s about their chocolate drizzled products (which I haven’t yet tried): “Our chocolate coating has milk and soy in it. All though there are no nuts in the chocolate coating, it is not certified nut free.”*

I’m excited about Angie’s expansion. As I know Angie (she was a psychiatric nurse), I know she really understands the importance of clear food allergy messaging as well as a clean facility.

But please, don’t take my word for it. I know you have questions about the change-over and the new products. They welcome your questions and comments. Contact them anytime to talk about your needs.

Congratulations Angie’s on all of these wonderful and delicious expansions!




Thursday, October 25, 2012

Allergyeats, Conference for Restaurateurs

The AllergyEats table.
The line-up of speakers and the day's panel discussions.

The question asked over and over by savvy businesspeople is: “What is the ROI?” (return on investment) on any given new program or idea. For many restaurants unaccustomed to serving guests with severe, possibly life threatening food allergies they ask themselves that question about us.

At The Inaugural Food Allergy Conference for Restaurateurs: What Every Restaurant Should Know About Food Allergies To Ensure Safety & Maximize Customer Engagement, Loyalty, and Revenue presented by Paul Antico of AllergyEats*, he laid out very clearly what the ROI is and this was one of the most compelling pieces of information during the half day long conference.

In short, for a little as a $1000 initial investment (for items like colored plates, separate sauté pans and cutting boards, knifes labeled for specific meals only and an allergy friendly kit like the kind San Jamar makes), a restaurant could se a 10-15% increase in revenue annually (and that number is a low estimate). For restaurants that means thousands of dollars in profit.

Via email, Paul Antico of AllergyEats clarified it thusly:

“…the investment is closer to $1000, once training for the whole staff is added in.  Then, within a few years, giving time for word to get out and customer loyalty to develop, yes I think the empirical and anecdotal data suggests a restaurant’s sales could go up by 10+%...that number would mean not thousands of dollars in profit, but tens of thousands of dollars in annual profit! The beauty of this whole argument is that if I am wrong by a factor of five and sales only go up 2%, that’s still a 5% increase in profits, which is still (in an average sized restaurant  equal to a $15,000 increase in profits, or a  ROI of 1500%.  Even if the restaurant spends that $1000 each year over three years and only gets the 2% increase, that’s again still a 500% ROI.”
 

A very enticing ROI. And a great ending argument to a much-needed conference additional to food allergy awareness.

Looking forward to next year AllergyEats!


*About Allergyeats.com from their press release: AllergyEats, a free website and smartphone app, provides valuable, peer-based ratings and feedback about how well (or poorly) restaurants have accommodated food-allergic customers, allowing the food allergy community to make more informed decisions about where to dine.  AllergyEats lists well over 575,000 restaurants nationwide, which food-allergic diners can rate.  The site also offers information on restaurants’ menus (including gluten-free menus), allergen lists, nutrition information, certifications, web links, directions and more.

*Nice article from a foodservice magazine, Nation's Restaurant News.

Wednesday, October 24, 2012

Angie’s Sweet and Spicy




Angie’s has done it again, created a new flavor that is so good, I'm at a loss for descriptive terms, other than "yum!" What did Angie’s make? Sweet and Spicy: a kettle corn base (i.e. sweet and salty) with some light spicing (paprika, cumin and cayenne) that’s reminiscent of my memories of junk food, that’s not junky! And not that overly spicy. It’s the perfect totally addictive snack food. Oh Angie, so yum!

As for allergens, here is their policy. Specifically, when it comes to nuts, here's the word directly from Angie’s: “Every effort is made to ensure products & facilities are peanut and tree nut-free. We are not certified nut-free.”

More questions? Call them directly at (507) 387-3886) or email them directly, they’d love to hear from you.

Meanwhile, you can find Sweet and Spicy at select Whole Foods stores, Target and SuperTarget stores.

Tuesday, October 23, 2012

Mo Rocca, My Grandmother’s Ravioli

One of my findest memories about my mother’s mother, Betty, is how she would make me pancakes. She would pour them into the pan in the shapes of animals, like bunnies and even Mickey Mouse – truly magical. Was it some special recipe? Yes, it was the recipe of food made with grandparent love.

Mo Rocca knows about the specialness of grandparents and he has created a new 13-episode show called My Grandmother’s Ravioli which captures that special grandparent recipe goodness. It starts tomorrow night, Wednesday October 24, 2012 at 8:30pm ET on the Cooking Channel. I had a chance to see an early preview of this new show as well as attend the launch party. (One of the Food Network execs and I got to talking and wouldn’t you know, he’s allergic to peanuts!) Here are some pictures of the party:

Mo talking about his new show
Mo and some of the grandmothers - you can see their audition tapes here
The set list of passed hors d'oeuvres
Food prep in the open Food Network kitchen
Chefs prepping food in the open Food Network kitchen

Many of you I know will be thinking "...but my child with food allergies can’t have the recipes that I grew up with!" That’s okay, they will have new ones that your parents will create for them with your help. And they will be every bit as special because there is nothing like grandparents love. Tune in and watch this sweet show and go get cooking with those grandparents!

Thursday, October 18, 2012

Get Schooled in Anaphylaxis, Mall Tour, 2012

Mylan Specialty L.P., maker of Epi-Pen, is working hard to get the word out about anaphylaxis, especially in schools. (More about food allergy and anaphylaxis from the NIH can be found here in their patient guidelines.) Given that school is so often where children experience their first food allergic reaction, the message and these resources couldn't be more timely. I especially like the idea of a mall tour. The below is from a press release [Disclosure: I have a relationship with Mylan Specialty L.P.]:

Mylan Specialty L.P. today announced the launch of a comprehensive, community-inspired resource for families, school staff and students designed to raise awareness of and preparedness for life-threatening allergic reactions (anaphylaxis) in the school setting: www.Anaphylaxis101.com.  The enhanced website, which is part of the Get Schooled in Anaphylaxis™initiative, now includes a personalized, virtual tour to access resources provided by leading patient, professional and advocacy groups.  This fall, the educational tools will be brought directly into communities via an augmented reality exhibit that will travel the country to drive home the importance of raising awareness about anaphylaxis and being prepared when anaphylaxis occurs.


About Get Schooled In Anaphylaxis: An Interactive Experience. At the Get Schooled in Anaphylaxis: The Interactive Experience exhibit, visitors will activate videos on an interactive mural through use of smartphones or tablets after downloading the free Anaphylaxis101 mobile app. They will also receive educational materials and giveaways, with a special offer for the first 100 people who visit the exhibit on each stop of the 10-city tour.

The coast-to-coast tour will hit key cities across the nation including:

·         Los Angeles, Calif. – Del Amo Fashion Center – Oct. 19-20
·         Denver, Colo. – Park Meadows Mall – Oct. 22
·         Baltimore, Md. – Arundel Mills Mall – Oct. 25
·         Chicago, Ill. – Orland Square Mall – Oct. 27-28
·         Dallas, Texas – Grapevine Mills Mall – Oct. 31
·         Houston, Texas – The Houston Galleria – Nov. 2-3
·         Orlando, Fla. – The Florida Mall – Nov. 8
·         Atlanta, Ga. – Lenox Square Mall – Nov. 10
·         Charlotte, N.C. – Concord Mills – Nov. 13
·         Philadelphia, Pa. – King of Prussia Mall – Nov. 16-17

For more information on the tour schedule visit www.Anaphylaxis101.com.

About Get Schooled in Anaphylaxis™
The Get Schooled in Anaphylaxis™ initiative offers practical information to educate the school community to help those at risk for life-threatening allergic reactions avoid their triggers, recognize anaphylaxis signs and symptoms and understand how to quickly get appropriate treatment and immediate medical care when anaphylaxis occurs.  Visit www.Anaphylaxis101.com to explore how anaphylaxis can affect the entire school community and learn more about life-threatening allergic reactions.  You can also download practical tools, learn more about Julie Bowen’s family story and watch a public service announcement (PSA) featuring the actress and sign up to receive news about activities and events.  Follow the Twitter handle @Anaphylaxis101 to get the latest news about the initiative.  Get Schooled in Anaphylaxis brings together information from leading patient, professional and advocacy organizations, each with the common goal of improving anaphylaxis education, and makes them accessible through www.Anaphylaxis101.com.

Tuesday, October 16, 2012

Nizza, New Chef

*UPDATE: January 2012 CHEF MIKE is no longer at Nizza. We wish him well!*

Recently, I had a chance to sit down with the new chef at Nizza, one of my favorite haunts. Michael Schimelpfenig and I talked about Nizza’s new additions to their already delicious menu and their “Yes/Can Do” philosophyNumodo filmed it all on video for You Tube, which will be out soon. Meanwhile, I’m going to tempt you with these stills of the food I tried – everything was gluten-free, soy free, fish free, shellfish free, peanut free and tree nut free. And beyond good.

Stay tuned!

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Socca and "Cuoco" salad
Funghi socca
Chicken pillard
Gnocci "stagione"
Lamb rack

Monday, October 15, 2012

FAAN Walk, Westchester, 2012


What a beautiful day for a FAAN walk in Westchester’s Glen Island Harbour. It was a pleasure meeting so many of you who came by to tell me how much my book Allergic Girl has meant to you – thank you!

Here are a few shots of the afternoon.

The start of the walk
The big vendor tents - lots of allergen-friendly goodies
Lee Goldberg, WABC, MC'ing
The authors' table
The "Allergic Girl"
Me and the FAN Walk Honorary Chair, Dr. Jennifer Kim
Me and Lori of Divvies (in our twin Frye Boots)
 Thank you FAAN for another wonderful morning!

Wednesday, October 10, 2012

AllergyEats, Food Allergy Conference for Restaurateurs

Next week I’m excited to return to Seaport Boston for The Inaugural Food Allergy Conferencefor Restaurateurs sponsored by AllergyEats. It’s a one-day conference for the restaurant industry and the first of its kind.


Speakers will include:
Paul Antico, Founder/CEO of AllergyEats, food allergy advocate, father of three food-allergic children
Peter Christie, President of the Massachusetts Restaurant Association
Rich Vellante - Executive Chef of Legal Sea Foods
Steve Silverstein – CEO of Not Your Average Joe’s
Betsy Craig – CEO/Founder, Kitchens With Confidence
Dr. Wayne Shreffler, head of the Food Allergy Center at Mass General Hospital
Dr. Michael Pistiner – allergist, advocate, speaker, author
Michele Carrick – food allergy advocate, Board Member, AAFA and AAFANE

And topics will include:
Food Allergy Basics. 
Restaurants That Get it Right.
Basic Training.
The Financials Around Food Allergies.  

Stay tuned for Tweets from the ground and some follow up after.

Monday, October 08, 2012

Allergic Solution, Vanilla Cake

Allergic Solution vanilla cupcakes with cinnamon sugar topping

Here’s the great news – Allergic Solution's food allergen protocols and transparency seem top notch. They appear to be doing an excellent job in a way that could be a model for new allergen-friendly manufacturing businesses; it seems that good. When they sent me samples, they sent along additional information about how they get, manufacture and use ingredients, their factory HACCP and allergen testing procedures. Great job, Allergic Solution!

Here’s the less great news –  I didn’t love the resulting vanilla cake. At all. I chose to make vanilla cake out of the four mixes (bread, pancakes, chocolate cake and vanilla cake) they sent for a very specific reason. In my experience, vanilla cake is the most difficult to get right i.e. if a company makes a great vanilla cake mix, then usually the other mixes are similarly great. The inverse is also usually true: if a company doesn't get vanilla right, everything else will be similarly not right.

I made the vanilla cake as cupcakes as directed. As I was mixing it, it smelled very bean-y and the batter was a yellowish/gray, wet slurry. Not a great beginning. I made a plain batch and a batch with some cinnamon sugar sprinkled on top, see the picture above, as I love cinnamon sugar and I sensed that these cupcakes would need some help. The resultant cupcakes, with and without the topping, were dense, gummy, yellow-gray in color and even though they had a strong bean aftertaste, they tasted very bland. I suspect if the wet ingredients were reduced and ripe banana, carrots or zucchini were added with some more vanilla, cinnamon or nutmeg/allspice, you could doctor this batter into something better tasting but as it is, made as the directions suggested, it was not as scrumptious as I would have hoped. I also gave the cupcakes to five non-allergen-free eaters who said they wouldn’t buy it or try it again.

So why write about Allergic Solution at all? Because they have half the battle down – allergen protocol and transparency. And for a top eight allergen-free household, Allergic Solution may be an option (NB: the mix bases are legume flours.) The final product - vanilla cupcakes - to my taste buds, needs work. But as taste is completely relative, I leave it to you to try.

*They have sent me other mixes that I may try and will report back if/when I do.*



Friday, October 05, 2012

Tonewood Maple



So much to love about maple.

The sweet childhood memories maple evokes of waffles and bacon made by my dad; he’s an excellent cook and baker.

Maple's so purely American. When I lived in England to do my senior year abroad at Oxford University, they didn’t have maple syrup. Or rather, there were some tiny, overpriced, imported jugs in one specialty shop in the Covered Market but no one knew what to do with it. Don’t worry, we Americans showed them how.

I love maple syrup, especially Grade B that I discovered during my MFA at Bennington College, Bennington, Vermont - only Vermonters were using it back then.

I love the candy, that melt in your mouth quality when it is crystallizes and is formed into shapes of leaves and little people.

But now I have two more ways to love maple. Tonewood Maple sent me two special samples: creamed maple and flakes of maple. Flakes? Yes. Through a special process (freeze drying is my guess), they turn maple syrup into a flakes sugar product ready for sprinkling on oatmeal or on savory dishes alike. One of my testers (Henry from my book Allergic Girl) used it in coffee, and said it was a "rich taste edition". Creamed maple is very much like creamed honey – there is no cream, it’s simply whipped up and becomes an emulsion, spreadable on your favorite allergen-friendly pastries and breads.

Tonewood Maple only makes maple products –  no allergens.

And they have an adopt a maple tree program – love it, Tonewood Maple

Very happy to add a new maple purveyor to my collection. I just need to say it again: maple cream. Oh my. Thank you, Tonewood Maple!


Thursday, October 04, 2012

Get Schooled In Anaphylaxis™, Mylan Specialty


A contest to help raise awareness about anaphylaxis sponsored by Mylan Specialty. The below is a press release. [Disclosure: I have a relationship with Mylan Specialty]:

“Modern Family” Star Julie Bowen Joins Mylan Specialty L.P. to Launch Health Awareness Initiative to Address Growing Rate of Life-Threatening Allergic Reactions

Get Schooled In Anaphylaxis™ Campaign Kicks Off with College Scholarship Challenge

Basking Ridge, NJ, September 26, 2012 – Emmy-award winning actress Julie Bowen, known for her comedic role in “Modern Family,” is for the first time publicly sharing her family’s experience with life-threatening allergies to help drive a national conversation on this serious health issue.  Bowen is partnering with Mylan Specialty L.P. to launch Get Schooled in Anaphylaxis™, a multi-faceted public health initiative that aims to increase awareness of and preparedness for life-threatening allergic reactions (anaphylaxis). To view the multimedia content, please click: http://www.multivu.com/players/English/57462-get-schooled-in-anaphylaxis/

The campaign’s first priority will be to focus on educating the school community. To get the school community involved, Bowen is calling on students nationwide to join the Get Schooled in Anaphylaxis Challenge™. Students in grades 1-12 are encouraged to visit www.Anaphylaxis101.com  and submit an essay describing an idea to help their school become more aware of and better prepared to support students who may be at risk for life-threatening allergic reactions. Fifteen students from across the country will be selected by a judging panel to win a $2,000 college scholarship.
  
Get Schooled In Anaphylaxis Challenge™ Entry Information
The Get Schooled in Anaphylaxis Challenge™ encourages school-aged children in grades 1-12 to write a brief essay and submit up to two visual images. Submissions should explain an idea to:

· Improve awareness of life-threatening allergies in schools;
· Help students who may be at risk for life-threatening allergic reactions feel more accepted in their school; or
· Provide a unique solution to a challenge faced by students who may be at risk for anaphylaxis. 

Each entry will be evaluated by a judging panel including family caregivers, doctors, school nurses, advocacy groups and others in the allergy community. Winners will be selected based on creativity and originality of the idea, the clarity of the proposed solution and the potential for implementation of the idea. 

Essays can be submitted from September 26, 2012 to November 9, 2012.

For more information visit www.Anaphylaxis101.com

Get Schooled in Anaphylaxis™
The Get Schooled in Anaphylaxis™ initiative offers practical information to educate the school community to help those at risk for life-threatening allergic reactions avoid their triggers, recognize anaphylaxis signs and symptoms and understand how to quickly get appropriate treatment and immediate medical care when anaphylaxis occurs. Visit www.Anaphylaxis101.com to explore how anaphylaxis can affect the entire school community and learn more about life-threatening allergic reactions. You can also download practical tools, learn more about Julie Bowen’s family story and watch a PSA featuring the actress, and sign up to receive news about campaign activities and events.

More About Anaphylaxis
Anaphylaxis is a life-threatening allergic reaction that can occur when the body is exposed to an allergen. Symptoms may include trouble breathing, chest pain, skin hives or redness of the skin, tightness in the throat, swelling of the lips and/or tongue, nausea, dizziness, a decrease in blood pressure, and/or fainting. Anaphylaxis symptoms may progress rapidly and become life-threatening, requiring prompt recognition and treatment initiation. While avoidance of allergic triggers is the critical first step in managing life-threatening allergies, allergens are not always obvious, and accidental exposure may still happen. Food allergy guidelines developed by National Institute of Allergy and Infectious Diseases (NIAID), a division of the National Institutes of Health (NIH), recommend epinephrine as the only first-line treatment for anaphylaxis management and that it be available at all times to those at risk for anaphylaxis. If experiencing anaphylaxis, a person should use an epinephrine auto-injector and seek immediate emergency medical attention. Delays in instituting therapy with epinephrine are associated with risks of death and morbidity.

About Mylan Specialty
Mylan Specialty, a subsidiary of Mylan Inc. (Nasdaq: MYL), is a specialty pharmaceutical company focused on the development, manufacturing and marketing of prescription drug products for the treatment of respiratory diseases, life-threatening allergic reactions and psychiatric disorders. The company puts patients first and facilitates efficient, cost-effective partnerships with customers. For more information, please visit www.mylanspecialty.com.

About Mylan
Mylan is a global pharmaceutical company committed to setting new standards in health care. Working together around the world to provide seven billion people access to high quality medicine, we innovate to satisfy unmet needs; make reliability and service a habit, do what’s right, not what’s easy and impact the future through passionate global leadership. We offer a growing portfolio of more than 1,100 generic pharmaceuticals and several brand medications. In addition, we offer a wide range of antiretroviral therapies, upon which approximately one-third of HIV/AIDS patients in developing countries depend. We also operate one of the largest active pharmaceutical ingredient manufacturers and currently market products in approximately 150 countries and territories. Our workforce of more than 18,000 people is dedicated to improving the customer experience and increasing pharmaceutical access to consumers around the world. But don’t take our word for it. See for yourself. See inside. Mylan.com.

Get Schooled in Anaphylaxis™ and Get Schooled in Anaphylaxis Challenge™ are sponsored by and trademarks of Mylan Specialty L.P. © 2012. All rights reserved. MYS12-8001

Wednesday, October 03, 2012

Eczema, NIAID

According to a NIH/NIAID press release, October is Eczema Month. No surprise to me as my eczema started flaring up on my hands about two weeks ago i.e when the weather changed. More from the NIH website:

Atopic dermatitis (AD), also known as eczema, is a chronic condition of the skin that affects an estimated 9 to 30 percent of people in the United States...AD is closely associated with other allergic diseases, including food allergy, asthma, and allergic rhinitis (hay fever). Children whose parents have asthma and allergies are more likely to develop AD than children of parents without allergic diseases. Approximately 30 percent of children with AD have food allergies, and many develop asthma or respiratory allergies. People who live in cities or drier climates also appear more likely to develop AD.” 


And here’s a video about wrap therapy and eczema from NIH/NIAID

Have more questions or concerns, contact a board certified allergist in your local area. You can find allergists through your medical insurer, AAAAI.org or ACAAI.org.

Tuesday, October 02, 2012

Discovering Columbus, Tatzu Nishi

Waiting at the head of the line
Excuse me, there's a large statue in the living room
View South down Eighth avenue
The base of the statue "sits" on a special coffee table.
View East towards Central Park and Fifth avenue


One rainy afternoon last week, I had a chance to be a part of this public art exhibit going on now through November 18, 2012 here in New York City. The exhibit offers a fantastically novel perspective on a statue of Christopher Columbus, made in 1892, that lives at Columbus Circle; a statue I've seen my entire life. Last week was the first time I really saw it. Sometimes you need a new perspective to really see something that's been in front of you all along.

***


Here is the New York Times story about the exhibit. And here's more about the artist Tatzu Nishi from the Public Art Fund site: "Tatzu Nishi is a Japanese artist living in Berlin, Germany and Tokyo, Japan. He has created unconventional, site-specific public art projects around the world, transforming historical monuments by placing them in domestic settings. His works remove traditional statues from their everyday contexts to create surprising, intimate encounters with familiar monuments, making them accessible to the public in new ways."




Monday, October 01, 2012

FAAN Walk, Westchester NY 2012

I'll be back at the FAAN Westchester walk for the third year - here are recaps from 2010 and 2011 - signing books and saying hello. Make sure to stop by!

FAAN Westchester walk
Saturday, October 13, 2012
Glen Island Park

Pelham Road

New Rochelle, NY 10801
Check in: 9:00 a.m. Walk: 10:00 am 

Distance: 2 miles



***

From a FAAN Westchester walk press release: Westchester Residents and Leaders in the Field of Food Allergies Join FAAN to Walk to Raise Awareness for Food Allergies on October 13th.

NEW ROCHELLE, NY, August 30, 2012 — A group of motivated residents from the Westchester area are joining forces with the Food Allergy and Anaphylaxis Network (FAAN) to partake in a walk on Saturday, October 13, 2012, aimed at building public awareness and raising money to help protect children with life-threatening food allergies.


The 3rd Annual FAAN Walk for Food Allergy in Westchester will take place on Saturday, October 13 in Glen Island Park on Pelham Road in New Rochelle, NY.  Registration, activities and giveaways will start at 9 a.m. and the walk will begin at 10 a.m. The FAAN Walk for Food Allergy in Westchester County is one of 45 walks scheduled this year.  Last year, the Westchester walk raised over $200,000 and became the #1 walk in the country.


Approximately 15 million Americans, including nearly 6 million children, have a food allergy, which is the leading cause of anaphylaxis (a serious allergic reaction that is rapid in onset and may cause death) outside the hospital setting and results in more than 300,000 ambulatory-care visits per year among children. Eight foods account for 90 percent of all allergic reactions in the U.S. : dairy, eggs, peanuts, tree nuts (walnuts, almonds), wheat, soy, fish and shellfish. Approximately 780,000 residents in the state of New York have a food allergy and 176,000 children under 18 in New York have a food allergy.




The Walk will be fun for the family, and will include Z100 DJs, gaga, carnival games, jumpy castles, obstacle course, art projects, soccer, free giveaways from our sponsors, and more.  Registration is open to families, community groups, and anyone wishing to raise funds for food allergy education, advocacy, awareness and research. To register, donate or learn more about the Westchester Walk for Food Allergy, visit www.foodallergywalk.org/westchester_ny12



ABOUT FAAN
Founded in 1991, the  Food Allergy & Anaphylaxis Network (FAAN) is the world leader in information, resources, and programs for food allergy, a potentially life-threatening medical condition that afflicts as many as 15 million Americans, including almost 6 million children. A nonprofit organization based in Fairfax , Va. , is dedicated to increasing public awareness of food allergy and its consequences, to educating people about the condition, and to advancing research on behalf of all those affected by it. FAAN provides information and educational resources about food allergy to patients, their families, schools, health professionals, pharmaceutical companies, the food industry, and government officials. On May 9, 2012, FAAN announced its intent to merge with the other leading food allergy organization, the Food Allergy Initiative, pending state regulatory approval. For more information, please visit FAAN at www.foodallergy.org.