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Baking without fear, cooking without fear, dining without fear
Although we are 100% vegan and offer numerous gluten free products, a few of our baked goods contain spelt flour. (Separate pans, trays, utensils, sinks and sponges are used for the spelt ingredient).
We do not bake with nuts; however, some of our vendors store nuts in the same facility as our chocolate products. Additionally, all of our gluten free flours are processed on equipment that packages hazelnut and almond flours.
[W]e do thoroughly clean in between each line of products we run, first with air pressure and then by running 25lbs of product through, discarding it and running the rest of the product through.
At the Coop, we define local as within 500 miles, because 500 miles is approximately a one-day-truck-drive away. Arugula picked at dawn on a Monday can be packed, trucked and on our shelves by 8:00 a.m. the next day. Our 500-mile radius stretches from Quebec to North Carolina, and from the Atlantic Coast to the middle of Ohio.
By "safe" I mean, someone non-judgmental; who gets that you will be talking extensively to the kitchen to get what you need; that you may indeed order everything on the side; or that you may punk out and not eat anything at all if you don’t feel comfortable. Also a plus when dining out with special needs is someone whom you can trust if you do feel ill; who understands either that you need to go home NOW or how to help you administer medication and then help you get home or to the hospital.