on the table
Telhio Credit Union is excited to open our tenth branch location at
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Polaris Parkway
Get started at Telhio is open to anyone who lives, works, worships or goes to school in Franklin, Fairfield, Delaware, Licking, Madison, Pickaway, Union, Hamilton, Warren, Butler and Preble counties. Federally Insured by NCUA. 28 September/October 2021
By Mallory Arnold
Protecting Against Peanuts Take a pass on peanuts
W
hen we think of peanut allergies, many of us imagine snack time and the school cafeteria, however, research published in the Journal of the American Medical Association Network Open shows that one in five adults with a peanut allergy developed it after the age of 18. This statistic shows the significance of the allergy outside of childhood. Still, peanut allergies in children are so concerning because children are more likely to misunderstand or understate their health risks, or to accidentally eat something that they do not know contains their allergen. For parents who have never raised a child with allergies, these risks can be overwhelming. We talked with a few Westerville residents about their tactics to keeping their peanut-free kiddos safe. “When going out to eat, I always call ahead,” Sharon Wetzel says. “I ask for a manager and verify that there are options with no peanuts or peanut oil.” “Daniel Tiger’s Neighborhood has an episode about having an allergy and it’s great for small kids who are just learning about what happens during an allergic reaction,” Karen Cline says. “Be careful with labels,” Nikole Heitmann says. “Companies don’t always have to put ‘may contain peanuts’ on packaged foods, so even if it doesn’t say it, doesn’t mean it doesn’t.” “Type up all the ‘no’ foods and make copies for friends and family who might look after or interact with your child,”
Justine Pacquer says. “Family is usually grateful for the detailed reminders and encourages me to keep it up.” Mallory Arnold is a contributing writer. Feedback welcome at feedback@ cityscenemediagroup.com.
Honey Roasted Chickpea Butter • 1 can garbanzo beans • 1 tbsp. vegetable oil • 1 ½ tbsp. honey • ½ tsp. ground cinnamon • ¼ tsp. salt • 4-8 tbsp. melted ghee, divided Drain chickpeas, but don’t rinse. Transfer to a baking sheet and drizzle with oil, coating evenly. Roast at 350 degrees Fahrenheit for 20 minutes, shuffling the sheet halfway through. Take out and allow 10 minutes to cool. Pour chickpeas into a high-powered blender and blend until mixture is a fine powder. Add honey, cinnamon, salt and 4 tbsp. melted ghee. Blend until incorporated. For runnier spread, add additional 1 tbsp. ghee until desired consistency is reached. Recipe adapted from Kitchn www.westervillemagazine.com
