FARE+Well Newsletter - November 2018

NOVEMBER 2018 NEWSLETTER

A publication of FARE, Food Allergy Research & Education

“I’m most looking forward to meeting other kids with food allergies.”

Fifth-grader Adel Schneider is headed to Washington, D.C., where she’ll receive the FARE Vision Award for Teen Achievement.

In This Issue: Leadership Letter

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Eyes on Education: Preschool Training

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Grateful for a Groundbreaking Year

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Pumpkin Pie

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Allied Against Anaphylaxis

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A publication of FARE, Food Allergy Research & Education

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foodallergy.org

LEADERSHIP LETTER

Dear Friends of FARE,

Lisa Gable Chief Executive Officer

As this newsletter heads to print, we are only days away from my first FARE conference, FARECon featuring Teen Summit, presented by OWYN - Only What You Need, to be held Nov. 3-4 near Washington, D.C. This year’s conference has a new format that serves adults and families managing food allergy as well as tweens, teens and young adults learning to independently navigate their food allergies.

November also brings Thanksgiving and the start of the holiday season.

This time of year inspires our gratitude for the many caring people who help make life with food allergies safer and more welcoming. At FARECon featuring Teen Summit, we will thank some of these special individuals with 2018 FARE Vision Awards, which recognize those who go above and beyond in their education, advocacy and awareness efforts. FARE is grateful for the honorees’ diverse accomplishments on behalf of the food allergy community: • Outstanding Business Award for Food Allergy Activism – Spokin (founder, Susie Hultquist) • Outstanding Community Education Award – Brett Fox • Outstanding Advocacy Impact Award – Jon Terry • Teen Achievement Awards – Daytona Hodson and Adel Schneider • Health Professional Award for Volunteer Service – Daisy Tran, RN You can meet Vision Award recipient Adel Schneider in this month’s newsletter. Now age 11, she’s been a fundraising dynamo for the past five years and a force for food allergy awareness. On the back, you’ll find a pumpkin pie recipe from Joel and Mary Schaefer, chefs and longtime allies of diners and home cooks managing food allergies. Joel is a presenter at FARECon this year. You can also learn about training for early childhood caregivers and a meeting of global advocates. We thank Adel, her mother, Kara, and the Schaefers for helping us tell FARE’s story, and we thank you for listening.

Warmest regards,

Lisa Gable

Eyes on Education: Preschool Training Young children are at the highest risk for having a food allergy reaction in a school or care setting: one study found that 64 percent of reactions to food at school happen at a preschool or childcare facility. The death of Elijah Silvera, age 3, who reacted to a grilled cheese sandwich last year at his New York City preschool, brought renewed attention to the needs of the food allergy community’s youngest members.

Last spring, FARE collaborated with the New York City Administration for Children’s Services to give in-person training to hundreds of NYC EarlyLearn program administrators, teachers and staff, plus online training for thousands of additional care providers. Participants learned how to recognize and treat allergic reactions, protect kids from contact with problem foods, and establish a safe and supportive environment for all children in care. A Sept. 24 FARE webinar shared the online preschool training nationwide.

Now posted on foodallergy.org/webinars, Preschool and Early Child Care Food Allergy Training can be accessed 24/7.

We encourage parents to take the training and share it with everyone who cares for their young children. Together, let’s keep youngsters with food allergies included and safe.

GRATEFUL FOR A

GROUNDBREAKING YEAR Fifth-grader Adel Schneider is having quite a year. She earned a purple belt in karate. At her fifth FARE walk, her team’s lifetime fundraising total topped $25,000. She’s receiving a 2018 FARE Vision Award for Teen Achievement. And on Sept.

16, a crowd of 78,000 watched her retrieve the kick-off tee from Lambeau Field when the Green Bay Packers played the Minnesota Vikings.

Adel is allergic to milk – cottage cheese nearly killed her at age 9 months – and cold, which triggers hives and swelling if she gets too chilled. Both can be hard to avoid, “especially where we live, in Wisconsin,” she notes. When Wisconsin’s stock epinephrine bill became law in 2015, Adel represented FARE at the signing ceremony.

FARECon featuring Teen Summit brings Adel to Washington, D.C., to collect her Vision Award in early November. It’s her first Teen Summit, a yearly FARE event for young people ages 11 to 22 who are learning to manage their food allergies independently. “I want to go to the history museum, because I love history. And I want to see the Washington Monument.

I love how it goes straight up,” explains Adel. But more than visiting the National Museum of American History or seeing the Capitol from a plane, she reports, “I’m most looking forward to meeting other kids with food allergies.”

Not finding food allergy families in their home town of Appleton was what first led the Schneiders to FARE’s Food Allergy Heroes Walk. Adel and her mom, Kara, have also partnered with Feeding America to hold food drives that collect allergy-friendly products. Adel recognizes the value of paying it forward: “What if there’s a hurricane, or you don’t have enough food, but you can’t eat because of your food allergies?”

Local retailer Shopko honored Adel by naming her a 2018 Shopko Kick-Off Kid. She brought attention to FARE and food allergies by appearing on store signage, printed programs, the stadium’s Tundra Vision video displays and the Clubhouse Live webcast. Adel watched the players warm up and got to meet the Packers’ Josh Jones and Giannis Antetokounmpo of the Milwaukee Bucks.

Food allergy advocate Adel Schneider retrieves the kick-off tee at the start of a Green Bay Packers’ home game (top). In 2015, Adel (above at left) joined her grandparents Elaine and Dr. Paul Greene, mother Kara and sister Eva as Gov. Scott Walker signed Wisconsin’s bill allowing stock epinephrine in the community. Photos provided by Kara Schneider.

FARE+Well Newsletter Nov. 2018

While enjoying her big year, Adel says “I’m really grateful for all the great people who support me,” like her family and friends on Team Delly, and the school staff who make sure she stays warm and keep her epinephrine close by. Later this month, her principal will present FARE’s Be a PAL training at a schoolwide assembly. “I know that’s not the experience of a lot of other food allergy families,” says Kara. “We’re really fortunate.”

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PUMPKIN PIE

By Joel and Mary Schaefer Coconut milk* lends creamy richness to the filling of this seasonal favorite from professional chefs Joel and Mary Schaefer. Joel is presenting sessions at FARECon featuring Teen Summit on tips for safe dining and allergy-friendly food favorites for teens.

Visit their blog at yourallergychefs.com.

Makes: 1 (9-inch) pie

Ingredients 1 (15-ounce) can pure pumpkin puree ½ cup pure maple syrup.

1 cup coconut milk (not coconut milk beverage) 3 tbsp cornstarch

2 tsp pure vanilla extract

1 tbsp coconut oil, melted and cooled to room temperature - optional

1½ tsp ground cinnamon ½ tsp ground ginger

1 (9-inch) frozen allergy-friendly pie shell

½ tsp salt

Method 1. Preheat oven to 350°F. 2. In a large bowl, whisk together puree, maple syrup, vanilla, cinnamon, ginger and salt.

Set aside.

3. In a small bowl, whisk together coconut milk and cornstarch. Pour into the pumpkin mixture and whisk together. Transfer filling to a food processor and puree until smooth, adding coconut oil in a steady stream while the processor is running.

4. Pour mixture into an unbaked pie shell. Smooth the filling’s surface with an offset spatula. Gently tap the pie several times to bring any air bubbles to the surface.

5. Place unbaked pie on a small baking sheet and bake for 55-65 minutes or until the pie is set. The filling will puff a bit, which is okay.

6. Remove from oven and allow to cool for about an hour before placing in fridge.

Best chilled overnight before serving.

Recipe Notes An immersion blender can be used in place of a food processor. We do not suggest mixing with a hand-held or stand mixer as this will incorporate air into the filling, which can cause blisters or cracks. *Coconut is a tree nut under the Food Allergen Labeling and Consumer Protection Act.

Allied Against Anaphylaxis The 19th annual meeting of the International Food Allergy & Anaphylaxis Alliance (IFAAA), co-founded by FARE, drew advocates from 20 countries on five continents to share patient perspectives and drive research forward. More than 80 researchers, regulators, industry representatives and members of the food allergy community gathered in Copenhagen, Denmark to attend the Oct. 17 meeting, which was spearheaded by FARE Senior Vice President for Research Mary Jane Marchisotto (shown here at left).

FARE+Well Newsletter Nov. 2018

Photo by Elaine Lam 4