With Halloween over and out, I am happy to report we had another successful candy-filled holiday. The parties at school were a smashing success and all the children devoured the treats from my book. It was especially nice to see many of the children outwardly comment how delicious the cookies were. I could tell it made John feel included and proud. In fact, I think the kids preferred the homemade treats vs. the store bought ones. No matter whose recipe it is, I think homemade is always superior(unless you count my very first cookie creations years ago!).
So while Halloween at school was a success, I recently ran into an issue at my son’s cafeteria that I felt had to be addressed. I’ve written in the past about how happy I’ve been with our cafeteria’s food allergy policy, and how I am especially grateful for our head chef lady. It is because of her willingness to make changes and be diligent about food safety that John has been able to order from the lunch line several times. I NEVER thought this would be possible due to the extent of his allergies. However, the head chef lady prepares food separately in her kitchen for John, orders food from the vendor that has minimal allergens in it, and makes a lot of her food from scratch (as opposed to the overly processed, frozen junk most food vendors carry).
The head chef lady has even offered to stock plain popsicles that John can have on Friday’s Treat Day (where all the kids have the opportunity to buy cookies and ice cream for dessert). She also tried get soy milk on the menu so the kids with dairy allergies and vegan diets could enjoy a nutritional drink too instead of having to order juice. We ran into our first stumbling block with that initiative and that request was denied by the school district for reasons that still baffle me.
Which brings me to an issue that came up yesterday in John’s lunchroom. Last year, I had a list of menu items I knew John could safely eat from his cafeteria. This year, I have had to start all over again, because many of the “safe” products that John has previously enjoyed have been switched out for different brand names. Case in point: Chicken Tenders was on the menu and John was so excited to order this item again, as he had ordered them last year. I then did what I have always done; told John sure, but we have to go talk to the chef lady to double check the boxes and ingredients. I stopped in after dropping John off to his class, went to the freezer to look at the packaging and sure enough, the new chicken tenders had milk in it. I promptly informed the chef lady of this, who profusely apologized and had no idea. It wasn’t her fault; the head cafeteria administrator did the ordering and has changed products. Even though the nutritional value is the same, this person switched brand names for no apparent reason and with no regard for the added allergens in the product.
This is a great example of why we always have to check ingredients EVERY SINGLE TIME our children eat in the lunchroom. Take nothing for granted, because anything can change. What I am annoyed about is that John, and other kids with allergies were starting to enjoy the same freedom of walking through a lunch line that the other kids did. Even the head chef lady acknowledged that she saw John light up with a smile every time he could walk with a tray like his friends did.
I contacted the higher powers at our school about this and asked them to give the purchasing power back to the individual chefs at each of our school district’s cafeterias. They are the ones in constant contact with food allergy parents, and more closely monitor labels than a head administrator. I’ll keep you posted on the outcome.
Similarly – Our head chef also accomodates my son (this is his first year) and he warned me that once in while something like a Roland Brand bread product (just an example here) might change in iingredients without notification. This upsets the people who cook for our children as much as it does us….
How frustrating! Why does it seem like it’s always one step forward two steps back.
Unfortunately, we DO have to check ingredients EVERY time, as you mentioned. When my son was a toddler, he enjoyed eating O’Soy brand soy yogurt. He ate it for a long time before he had an allergic reaction (thankfully mild) because they CHANGED their ingredients to use milk-based live cultures. !!!! I was appalled at the change, but it did teach me that even “safe” items need to be regularly checked. You go! I hope your son’s school will make favorable changes.
Good Luck Kelly – I’d be frustrated too we just started letting Charlie buy hot lunch once a week and I too can’t say enough great things about the individuals that run the cafeteria in his school. They bend over backwards and do so much to accomodate and ensure he has a great experience – and just like John he’s just thrilled to be able to do something “like the other kids.”
And O’Soy yogurt – dont’ even get me started – it’s the ONLY soy yogurt my son will eat b/c it’s the only “blended” one! No more yogurt for us!
What school district are you in? We are only allowed to bring in store bought treats.
Carla: Have you tried Silk brand soy yogurt? It’s “blended” & doesn’t use milk-based cultures.
[...] From The Food Allergy Mama [...]
Kelly, that’s really a shame. I can envision how much your son enjoyed buying lunch with his friends and now to be denied it stinks. And you’re so right–ingredients labels are SO unreliable. So many people ask me for “safe” brands and that list is very small. I never know when a product will change.
However, you’re lucky in that you have an understanding lunch lady –she sounds like a gem.
I also agree soy milk is a great choice for the caf–of course some kids have other dietary restrictions like vegan or what about Kosher? Hope that one wins out at some point.
Keep up the good work at school–they need to hear from us or they won’t know what needs to be changed or updated.
Carla: I second Nic’s suggestion… we now only get Silk yogurt because it’s also “blended” and doesn’t use milk-based cultures. The Whole Foods here stocks them in all flavors, and a few large-chain grocery stores will carry them (but it depends on the area).
I like the idea of soy milk as an option for those with dairy allergies. I am beginning discussions with our Food Services folks and will suggest this for our dairy allergic friends. We have a ways to go.
Speaking of store bought cookies vs. homemade. I tried to give Nick some Halloween Oreos a week or so ago and he turned his nose up at them. I was like dude these are one of the only safe store bought cookies I can buy for you at our grocery store. He requested your snickerdoodle cookies instead. So even a three year old knows homemade is way better than store bought.
Also I made your Chocolate Chip Cookie Bars for a Mom function I just went to and that recipe is SO EASY. Perhaps the easiest cookie I have ever made. Everyone loved them.
Liz, that is GREAT! Thanks all for your continued support!!