Celebrity Endorsement?


Sally Wiggin ❹

Sally Wiggin ❹

None can argue with the awesomeness of local celebrity, WATE-TV‘s own Sally Wiggin.  If you do argue, I’ll fight you.  Sally is awesome, in fact… she’s so awesome, that her hair has it’s own Twitter account.  You can find Sally on Wikipedia, Twitter, & Facebook (a few times)(There’s even a page called “Sally Wiggin Out” on Facebook.)  She’s a phenomenon.

Since Andrew Stockey is on Facebook all the time (he’s on Twitter too) , I was feeling goofy & decided to try & goad him into making a donation to the Pittsburgh Food Allergy Walk by invoking the name Sally Wiggin, as she’s the “Local Honorary Media Chair”…

Not gonna let Sally Wiggin get all attention for the Food Allergy Walk, are you? Care to make a donation...?

Not gonna let Sally Wiggin get all attention...

Somehow, Sally must have interpreted this as me asking her personally for a donation, as this appeared on my wall a few days later…

I did as you asked. Can't wait to meet you and Bethany at the walk.

I did as you asked. Can't wait to meet you and Bethany at the walk.

And she did!  You can see that Sarah Wiggin has generally made a contribution to my food allergy walk donation page: http://wwwofoodallergywalk.org/aixelsyd13

(This also humorously qualifies her for a limited run “king krab orange” T-shirt from Ernie of Ernie and the Berts – planning on giving her one at the walk, wonder if she’ll wear it?)

I’m not far from getting my name in the “top fundraisers” list on the Pittsburgh walk page.  Those people are still getting donations too… so keep ’em coming!

This post is to celebrate the generosity of Sally Wiggin, and to try and get other local celebrities and organizations to step up & donate… for a chance to be awesome like Sally.  (I have also received some initial contact from Chick-fil-A, Qdoba, & Giant Eagle… though no donations as of yet.)

You can also donate to my wife, Bethany… she’s not quite as “aggressive” as I am in collecting donations.  You can listen to this while you dig out your credit card…

I am computer smart & very good with organization.


Worst resume ever?  Perhaps.  It’s pretty funny though… so maybe if the writer can harness the chaos, it can be put to good use.  I wish I could take credit for writing or even finding this, but I can’t.  It comes from a note posted on Facebook by my good friend Mike.  I asked him if I could steal it to share with a wider audience, and he agreed that it’s too good to not be shared.

So, grab a cup of coffee, and pretend you’re looking to hire someone…

[Mike’s forward: This comes from my pal at a local coffee shop. This kid came in and insisted on including this resume with his application. I have not edited it for content, spelling or punctuation aside from anything containing his personal info. Have fun!!]

 Resume of, AUTHOR.

 Address: (Something, Pittsburgh PA 15219.)

 Best way to contact: E-Mail.(email@college.edu.)

 Attending college at: (College.)

 Major of study: (Graphic Design, moving up to Game & Art Design.)

 Degree earning: (Bachelor’s Degree, “4 years.”)

 Years done so far out of 4: (almost a full 2 years total.)

 Skill’s & Talent’s, which PERSON can bring to this job offer, is as followed:

  • I have both my Adobe & Microsoft skills.
  • I wield the knowledge & understanding on, how to properly function these programs.
  • I am computer smart & very good with organization.
  • I am a hard worker & I get stuff done right the first time around.
  • I am very well, at English & speaking.
  • I understand details very quickly & fluently as well.

 I take direction extremely well & work as hard as I can, in order to guarantee success at whatever it is I am presently doing.

  • I am a team player & can be greatly independent upon my efforts put fourth in my work too.
  • I can give great advice to fellow students, if I do not know an answer to a question I will first try to see if I can figure it out, or guide them to the correct person in position to answer their questions.
  • I am passionate at everything I do, I never waste time I work first & leave the relaxing time for when it can be enjoyed without consequence.  

Background & Job qualifications.

You are probably asking yourself:  

  • “Why should I consider hiring, this college student?
  • What makes him, stand out more than any other college student. who may be applying?
  • Does he have the ambition & determination, to follow through with this job position?
  • Will he ever fail me, or let me down in anyway imaginable?
  • Can he be trusted & reliable, to do this type of work?  

” These are all very good questions & I can inform security, that I can honestly answer them all, both correctly & factually, while backing up everything I am about to explain with evidence. ”  

  • I feel you should consider my employment, cause I am a working type of person almost 95 percent of my time, my life is what I do, in this cause art & employment, I seem to never stop moving or working on something important, while others party with friends I am either figuring out life arrangements, school finances & study, or just creating neat art, cause that’s what I came to an art college for.

I believe what makes me stand out, is my never give up attitude, my spunky side which shines through as a bubbly personality, my humor can be a personality trait in particular settings, I naturally love people & always give my all & best to help them, I would give a homeless guy the remaining dollar in my wallet & I have done that a lot, so I just believe with every good employee, comes a caring strong individual. I am a determined student, with one option only, success. Failure is a given, but I never allow it, it will never be3 a option for me, if I want this dream career & lifestyle I have to want it, I have to live it & most importantly I have to fight for it full throttle. I brought my GPA up this quarter from a 1.7 now is at a peaking 2.4 /2.5 & there are still a few grades that need to placed in their, but I know how I did by communicating with my professors, it will at least be a 2.5 if anything. I can guarantee excellent & efficient work ethic, delivered daily without any questions ask. I am up for change, so if details in the work environment turn to the left or to the right I am on the ball & never respond negatively to a changed course or daily pattern. I am a Full-Time Student, at the COLLEGE, in the Graphic Design Program (Bachelors Degree.) I came for Game & art Design. though my art work from high school, passed in insanely well, my mathematics’ is what I am working on in order to move up & soon enough I will do just that.  

Personal Cover Letter.

I am a very determined person. I believe in promotion, even where it seems, down right impossible. I believe anyone of us, can succeed at what we dream. It’s not where you come from, that makes who you are today, It is what you went through & how you handled it, in order to get to where you are today. I do not believe in using your pass negative experiences, as an alibi, nor do I agree with, failure being an option. I came from a rough life, beofre I became the young successful man I am today. I was the boy on the streets, the boy with no father or mother, nor anyone to love him. I came from Foster Cares, an endless amount & I went through life’s tragedies at an early age. Though my life was difficult, I still dreamed of a brighter tomorrow, with that said, I always said I BELIEVE. I never listened, when family & outsiders use to say, give up that’s a fairy tale dream-life it will never happened I still held my head high & believed, their must be more to this world Everyone can not simply be this horrid, their must be a better life, out there just waiting around the bend, sure enough after 17 to 18 years of my life, I found out that I was in fact very correct. There was a dream-life outside of tragedy & despair & that’s what I found today, for 2 years right out of high school I jumped on the college bandwagon & never stepped off since, still dealing with tragedies sure we always will, but I deal with them, get through them, the mature way, the professional way & I still do what my work & schooling expects of me.

I did have a part time job at the local Dunkin’ Donuts, but ran into, some scheduling details that weren’t that well explained in this case, every week was a new schedule & it began to confuse many employees working on the site. I worked as a very hard worker for a solid month, to the point that, the Assistant Manager taking over soon, said I wish I was in charge right now cause you would still be my employee, he apologized & said you the only one here who cleans, closes & runs this shop like a professional & to the book, like me, everyone else seems to slide on through & slack off, he said my apologize. This was very difficult it hurt very badly to where I cried a bit, I never been rejected in that fashion, so I think we all, get that wake up call, that proves to us even if your doing everything in your power to be the best employee, sometimes life still happens, all we can do is cry, move on & change for the better in the end I am also applying for 2 part times or one Full time position this quarter I have to find a place to live come September 1h & I expect to be okay, come fall something tells me I will. I guarantee, though I work part time, I will have more than enough time to work for you, this is without questioning, I would have never applied if I couldn’t bring the goods to the table, trust me. Many days I sit bored in a dorm silly, cause I don’t work that day or classes are finished, so I have all the time in the world I am a hard worker & I believe living life to it’s fullest, takes effort in order to receive it’s glory

Did he get the job?  Please, share your thoughts!  I’d also love to know how much of this was put through Google Translate.  Think any of it was?  I hope some of it was, anyway.

What’s your favorite line?  There are so many good ones!  This should replace the standard lourem ipsum.

OMG. WTF? BBQ!


My PCP is going to hate this post.

I love barbecue, or BBQ or Bar-B-Q or whatever you want to call it.  This isn’t going to be a blog about what you think the “real” definition of barbecue is (wet/dry, smoke/no smoke, slow & low/fast & hot, sauce/no sauce, charcoal/gas, grill/pit)… the purists all claim to be right, and the term can be applied to the meat (or veggies I guess), the cooking, the spices, the sauce, or the gathering.  If you want to argue/learn about the differences, check out Wikipedia.

Since I’m just a fan of barbecue, not a professional BBQ cook, and live in Pittsburgh not the south*… I won’t take a stand on the issue.  I like all varieties.  (Although, would chipped ham barbecue be “Pittsburgh Style” BBQ?  I’d support that.)

I was inspired to write about BBQ today because I recently had an excellent dinner form the Pittsburgh Barbecue Company.  It reminded me of my three favorite barbecue joints.  I was just wondering what other people thought of them, and what other awesome local BBQ joints might not be on my radar.

Rowdy BBQ

Rowdy BBQ

Rowdy BBQ
Brentwood Express Rowdy BBQ on UrbanspoonTagline: “We think of you when we pull our pork!” – I swear this place used to be called Brentwood Express or have it in the name somewhere…  but now the site’s commercial strictly says “Rowdy BBQ”, so we’ll go with that.

At any rate, this is my favorite barbecue sauce.  I love this stuff!  It’s a sweet yet spicy sauce.  They have a killer menu with all kinds of fun things like “The Big Pig”, “The Whole Hog”, and the “Knuckle Sandwich”.  I usually get the ribs/chicken combo with some fries and eat just enough to make myself almost sick.  The ribs are always cooked perfectly, sometimes the chicken is dry, but not “ooh I can’t eat this” dry.  The fries are awesome, and this is the only place out of my 3 favorites that even has fries.  (They used to have excellent pierogies, but I don’t think they’re on the menu anymore.)  I’ve had the Big Pig & the brisket sandwiches, they are awesome.  I want to try the cheese steaks, but at pulled to the BBQ offerings every time I’m there.  I want to buy the sauce to bring home, but then I won’t have an excuse to go there. The parking lot is chaos, and you’re eating about 5 feet away from the traffic on Rte. 51 when you’re on the one site… but I can never wait to get home to eat, gotta eat it there!  (And, I’d miss the rowdy rooster!)

Check ’em out on the web: Website | Facebook 1 | Facebook 2 | Urbanspoon

Pittsburgh Barbecue Company

Pittsburgh Barbecue Company

Pittsburgh Barbecue Company
Pittsburgh Barbecue Company on UrbanspoonTagline: “That place on Banksville…” – This place is the closest to home for me, and is pretty damn tasty BBQ.  The sauce is a little more tangy than sweet.  I go for the brisket or pulled pork here more often than the ribs… but the ribs & chicken are damn good.  I like their mac n’ cheese.  It’s got a tasty homemade feel.  They have a pretty minimalist menu, but I really like that.  They know what they do, and they do it well.  My wife Bethany loves their baked apples side.  The cornbread is excellent too.  They seem to be a little expensive here, but again, it’s worth it.  You definitely get what you pay for… the meat portions on the sandwiches are huge.

The sauce is nice & peppery.  I get a spicy tingle every time we dine here.  There’s also a nice outside dining area, and although sparse like Rowdy BBQ, you’re not eating amid exhaust like you are on Rte. 51.  It’s got a nice little log cabin/shack feel inside.  They also tout a bunch of “#1’s” on their site, most recent being Pittsburgh Magazine’s “Best in the ‘Burgh 2010”.  This place is no secret, even if it is hiding back off of the main road.

Check ’em out on the web: Website | Facebook | Twitter | UrbanSpoon

Clem's Cafe

Clem's Cafe

Clem’s Cafe
Clem's Cafe (Hardwood Barbecue) on UrbanspoonTagline: “Home of the nice racks, big breasts, juicy thighs, and warm buns! ” – This one is way out there, but really worth the drive.  They have an excellent tangy sauce… I can taste the vinegar in it, but it blends well with the overall flavor.  The best part about Clem’s is that hands down the meat is always falling off the bone on the ribs… and always always juicy with the chicken.  I like the mac & cheese here, and the ability to get the Boylan’s root beer or birch beer.

The dining facilities are great, it’s always a nice place to sit & eat.  They have a concise menu, again not too much, you know exactly why you’re there… for the BBQ!

[I need a YouTube video for these guys!]

Check ’em out on the web: Website | Facebook | UrbanSpoon

Which Pittsburgh (or SWPA) BBQ place is your favorite?  I’d love to do a blind taste-test of all their sauces some time.

There are other places I have in mind that I’d like to try, like The Flame BBQ, Two Brothers Bar-B-Q, & No Bull Bar-B-Q. Anyone been to any of those? Thoughts?

So, where else should I try?  My #1 criteria in finding a cool new BBQ place is that they don’t have shrimp (or any other shellfish) on the menu… like Rib Cage BBQ.  I like the BBQ places because of the limited menu & no chance of cross-contamination.  It’s nice to be able to completely relax at an eating establishment.

I would love to be able to get some turkey at a BBQ place though… either deep-fried & topped with some sauce… or in a pulled-pork style or brisket-style sandwich… or turkey legs.  Man, I love turkey legs.

So, flood me with commentary!

*There are a number of people around here that do indeed think we are a southern state… “Pennsyltucky” and all…

AllergyEats | Defining allergy-friendly restaurant survey results


So, a while ago I posted asking for you to help out Paul from Allergy Eats with defining “allergy-friendly” as it pertains to a restaurant.  I also took the time to post my own thoughts before I sent them on to be tabulated.

Well, now Paul has posted his summary & survey results to the still mysterious government body.  I enjoyed reading the results, so I thought I’d share:

AllergyEats | Blog Logo

AllergyEats Blog

The AllergyEats Blog | How do we define an allergy-friendly restaurant? A look at the survey results

It’s great to see the results, and I can’t wait to see where & how they’re put to use.  It’s also great that all of our comments were passed along with the report, so rest assured that your voice has been heard thanks to Paul.  Hopefully it lays groundwork for more gub’ment organizations to follow by example!  (Although, we need to push from a consumer level too.)

My take on the results… it looks like we’re all looking for everyone in the restaurant from kitchen to wait staff to managers to be trained in food allergies and cross-contamination and possibly even certified… which seems like a no-brainer.  Even if that’s all we get, it’s a great start.

Employee answering phone needs to be knowledgeable: 1

Apparently, I’m the only one who wants the person answering the phone to know what they’re talking about.  Ha ha.  I can’t tell you how many times I’ve had to define shellfish on the phone, or ask if they have any only to get there after being told no… and they totally do.  Perhaps it’s shame on me for not asking to talk to a manager…  but the person answering the phone ought to be knowledgeable enough to hand-off such questions, so I stand by my statement.

Cross contamination: (42 responses)

Understands and avoids cross-contamination:  21

Separate and cleaned prep areas and cookware:  20

Should wash hands:  1

Who said they should wash their hands?  Seriously?  I hope they’re doing that anyway… and that they don’t really need those signs in the restroom as a reminder.

Treats ALL allergies the same, not just the Big 8: 1

Apparently I’m the lone theorist there.  Really?  Well, I’m in the Top 8 category, so I guess… yo hell with the rest of you!  Ha ha.

No nuts strewn about the restaurant: 1

This one agitates me.  If it’s part of the restaurant’s shtick/ambiance/personality… then just give it up.  I like being able to walk into Five Guys and grab a tray of peanuts.  I don’t expect (or want) to dine at Long John Silvers or Red Lobster any time soon.

Specific allergen menus available in-house (not just online): 13

Allergen symbol list on menus: 12

Online food allergy menu: 4

All excellent points.  I’ve blogged about the need for menu symbols before.  Let’s get this done, people!

Ability to print out all ingredients for customer / show labels to customer if necessary: 11

Great idea.  A representative from Bob Evans once emailed me a chart detailing where everything was cooked in the kitchen & what surfaces would be safe with my shellfish allergy while they has a seasonal Shrimp stir-fry dish.  How cool is that?

At any rate, read the Blog at AllergyEats, and leave some feedback whether you participated in the original survey or not… it’s still valuable.  I’d also appreciate any comments here.  I’m sure the peanut thing will get some people riled up.  Ha ha.

 

The Satanic Bat – Satanic Brats EP


There’s lots of free music out there on the internet.  I decided to start pointing to some of it.

Sadly, bands disband.  For whatever reason, a lot of ridiculously awesome bands just peter out or implode or flat-out fall apart.  One such band is old time local rockers, The Satanic Bat.  I guess they’d be classified as stoner metal in the most generic sense of trying to pin them down.

My old band (Gasoline Dion) shared a practice space and a band member with these dudes.  (Regular readers will know I mention Dave all the time. If you have a band, check to see… Dave’s probably in it.) They even helped us record our album, but probably wouldn’t want their name attached to it.  (Maybe I’ll put that up for free in a later installment.)

These cats could (and individually still can) rock, and they had a sense of humor.  They were asked to play a Ramones tribute show… and they recorded an EP.  The resulting songs sound like Black Sabbath covering the Ramones.  Seriously.  Since I’m a big fan of both, this is one of my absolute favorites.

Mead Rock 2000 | Satanic Brat EP

Satanic Bat - Satanic Brats EP

Satanic Bat - Satanic Brats EP

Click the link or image above to go through to the old Bat blog post for details and the link to download.

TRACKLIST:

  1. Loudmouth
  2. Commando
  3. Beat on the Brat
  4. R.A.M.O.N.E.S.  (Motörhead)

For a weird anecdote… the show was played at Rugger’s with the Atomic Drops, of which Erin “Ernie” Payne was a member.  Now, Dave & Erin are my current partners in crime with Ernie and the Berts.

Other live Satanic Bat stuff is available in their old blog, I urge you to check it out if you dig this EP.  You can also buy their CD: Tales From the Southland, Tales From the Sea.

Steve & Josh went on to form Rogue Vessel.  Dave is in Dethlehem and Ernie and the Berts. Jon ended up quitting music for a while, but I hear he’s back?  Anyone have any info on that band?

At any rate, enjoy the EP… I’d love to hear what you thought of it.

Defining Allergy-Friendly


AllergyEats.com

AllergyEats.com

So, quite a task has been put to the food allergy community by Allergy Eats:  Define what it means to for a restaurant to be “allergy-friendly”.

You may have seen it in a recent re-posting by me, or on your own.  I urge you to form your own response and send it to contact@allergyeats.com.  I figured that I’d use this blog to sort out my thoughts before I sent them on to Paul at Allergy Eats.  I don’t exactly how I’ve morphed in to a food allergy advocate of sorts, but I feel that it’s important to help out any way that I can, and encourage others to keep up work that moves us all in the right direction.  There are already some great comments on the blog, and I’m sure he’s got an inbox full of suggestions already… but it’s important to keep them coming so this can be looked at from multiple angles.

AllergyEats T-shirtI like bulleted lists for some reason, so that’s how I’ll try to organize my thoughts:

  • The restaurant has to have a policy that reaches to ALL levels. Too many times restaurants claim to have god allergy practices, but it doesn’t trickle down to the wait staff, the cooks, or anyone past management.  Having a policy is great, but it needs to be understood and respected through all levels.  I feel comfort in a place when the waitress has the manager or even the chef come out to discuss allergy & cross-contamination issues with me.  Training, some sort of certification, and re-training annually or semi-annually would be excellent.
  • Changing current thinking. This is a good one…  Today at Boston Market, I noticed a sign on top of the cash register that read something to the effect of “If you have food allergies, please talk to the manager before placing your order.”  It’s great they’re recognizing the fact that there are food allergies out there, but… the cash register is at the end of the counter, and only reached well after you place your order.  Also, I’d hope that someone with food allergies would already have a heightened awareness when going anywhere to eat.  (If not, please read this.) More thought needs to be put into place, not just “CYA” measures.
  • They have to exude reassurance. A poster is great.  An “allergy-friendly” menu is great.  A sign at the cash register or on your table or on the salad bar is great… but not enough.  In with the training on all levels, the sever (or whoever answers the phone) must bee confident with the answers that you want to hear.  No “I don’t think” or “not really” or “I’m not sure so you’d just better not order that” will do.  Have the right answers.  Know why.  Understand the severity.  Knowledge of the kitchen and where everything is cooked should be a must for servers and managers.  Nuts can’t just be “picked off”.  There’s no such thing as “oh a little won’t hurt” with butter.  The fryer doesn’t “get hot enough to kill anything you’re allergic to”.  It’s unsettling fr someone with food allergies to dine out.  Making them feel safe is a must for “friendliness”.
    • On a related note… especially the person answering your phone.  When dining out of town, I try to call ahead (or get my wife to call ahead for me).  My favorite response ever was an Amish place in Ohio where I asked if they had shellfish (“like shrimp or crab or oysters” I said)… the girl went on to say “No, we have oysters, but they’re in soup, and there’s shrimp… but it’s not in a shell.”  Needless to say, we didn’t go there.
  • All allergies are equal. It’s great to see “nut free” options, or “gluten-free” menus, but let’s treat all allergies with the same respect to cross contamination.  The top 8 are; Milk, Egg, Peanuts, Tree Nuts, Fish, Shellfish, Soy, & Wheat.  But, there are others too!  I know of people with severe allergies to peppers, and have heard of corn allergies.  These people need to feel safe too!  Current government regulations don’t regulate the labeling of any allergens other than the top 8, so that’s all that people seem to pay attention to.  Special attention needs to be given to all kinds of allergies, not just one allergen or group of singled-out allergens.
  • Know what you’re serving. Are their anchovies in the Italian dressing or Worcester sauce?  Is this fried in peanut oil?  The server shouldn’t necessarily need to know off hand, but this information should be able to be provided upon request. Having it in written form would be tremendous.  (We could go into other special dietary needs here too… not an allergy, but I have an aunt with Diverticulitus who needs to know if there are seeds or nuts that may be ground up and hidden in things like dressing or soups or bread.) Listing all this on a website would be excellent.
  • Separate locations & utensils for allergy-free meal preparation. Cross-contamination is huge.  I don’t worry about a mutant lobster crawling into my mouth by itself… but I do worry (immensely) that some scallop juice might be on the grill where my steak was cooked… or that someone who just made a shrimp cocktail didn’t wash their hands before making my salad.  I’d love to know that the place where I’m dining has a fish or shellfish only fryer, separate grill spaces for different kinds of meat (even a vegetarian/vegan section would be cool), even separate cutting boards, prep areas, knives, and other utensils.
    • Keep the nuts off the salad bar… near their own station.
    • Hey Subway, don’t put the “seafood” sub stuff right next to the other lunchmeat, and don’t cut those subs with the same knife you use for all the other subs!
  • Ability to accommodate the unusual. Say someone has an inhalation allergy to peanuts…  Can you seat them somewhere so that the people at the next table are able to order some peanut-encrusted dessert without throwing them into an anaphylactic fit?  Can you do this without rolling your eyes, sighing, and making it a big deal?
  • Special markers/identifiers. I saw a commenter note this in the comments on the Allergy Eats blog post, and it’s absolutely brilliant.  Something ought to be a literal red flag… in the system, on an order ticket, on the check, on even the plate itself.  Everyone knows that orange-rimmed coffee pots mean decaf.  Why not red for allergies?  Or get crazy & assign a color to each of the top 8 & one for “other” allergies?  Did I read that Legal Sea Foods does double-plating or something to that effect?  It’s genius.  I’d like to extend the symbols idea to the menu too… why not have some sort of system with easily recognized food allergy icons?

That’s my take for now, but there are already many other great suggestions in the comments section over at Allergy EatsPlease, take the time to send yours to contact@allergyeats.com before Feb. 2nd!

 

Sat. Feb. 5th at Excuses with the Hang Lows! (via Ernie and the Berts)


Feb. 5th at Excuses… you really ought to come out to this one. The Hang Lows are cool dudes, and ska bands are always a great time!

Sat. Feb. 5th at Excuses with the Hang Lows! So, we've got a new sort-of last minute kind of gig.  Details just got pulled together, but they're all below.  Keep in mind that this is an early one… it starts at 8:00pm and will most likely actually be an 8:00 start with us on first, and the Hang Lows hitting the stage around 9:00pm.  We hope to see you there! The Bands: The Hang Lows – Facebook / MySpace / Reverb Nation / Twitter Ernie and the Berts – Facebook / Reverb Nation / MySpace / Tw … Read More

via Ernie and the Berts

Younz / Yunz / Yinz


So, I saw a tweet this morning that grabbed my attention:

http://twitter.com/#!/AiXeLsyD13/status/23021991858544640

I’m always fascinated by Pittsburghese or Yinzer-Speak, so of course I had to check out this article:  Expert says fewer folks use Pittsbughese? Git aht!

I always felt like I was saying “younz” more than “yinz”, but then again, I grew up in the ‘burbs, not the city proper.

I know I’ve heard that it was a contraction of Scottish/Irish origin… a merging of “You ones” (…or “you’uns” neither of which is exactly proper).   I think when I was little “Younz” just seemed like a better differentiation between “You” plural, and “You” singular.  With “you’unz” there was no confusion!

Other fun Yinzer-Speak websites:

And, you need to see this if you find the accent at-all amusing:

Food Allergy News, the good kind…


OK, so my last Food Allergy post was a little sad, disheartening, and rant-like.  Hopefully this one will be the Yang to the others Yin.  (Or is that Yin to the others Yang?)

I’d like to share some good news in the form of links, and a little commentary…

http://twitter.com/#!/AllergyEats/status/17239393752322048

http://twitter.com/#!/FoodAllergy/status/17567884217683969

  • FAAN | The Food Allergy & Anaphylaxis Management Act – Finally, the FAAMA bill has passed, and is expected to be signed into law.  This will hopefully prevent events like the ones surrounding Katelyn’s death from happening in the future by making sure schools are more educated on the subject, and more equipped to deal with similar situations.  Sadly, it’s a voluntary policy and not a mandatory one.

http://twitter.com/#!/AiXeLsyD13/status/17572685122895872

Food Allergy News, the Katelyn Carlson tragedy.


So food allergy news seems to be all over the place the last few weeks.  There are good things happening, and there are bad things happening.  I’ll hit you with the bad news first, then we can move on to the good news with a perspective on why it’s good news & why it’s important.  (Looks like I’m so long-winded, that will need to be its own blog post.)

Sadly, Katelyn Carlson, a 13 year old girl passed away earlier this month due to an anaphylactic reaction to peanut oil or a peanut cross-contaminant in some Chinese food that was served at a school function.  Apparently parents and teachers “checked multiple times” with the restaurant to make sure there were no peanuts in the food, or peanut oil… I’m guessing there were cross-contaminants somewhere along the line.  My thoughts on the subject are summed up perfectly in a Nut-Free Mom blog post on the subject.  While I don’t want to appear as pointing the finger at anyone… this tragedy could have certainly been avoided if the parents, teachers, administrators, and/or restaurant employees were all better educated about food allergies and cross-contamination.  Unfortunately, all involved will certainly be more cautious about such issues in the future.

Mr. Yuk
Mr. Yuk

Being allergic to shellfish, Asian food is at the top of my “No!/Keep Away!/Do Not Touch!” list.  (Okay, maybe 2nd to Red Lobster, Joe’s Crab Shack, & Long John Silver’s.) Not only is shellfish a visible ingredient in Asian cuisine… crab can be in “vegetarian” egg rolls as something is lost in translation, and oysters and brine shrimp are commonly used to make a plethora of sauces.  Similarly, peanuts and peanut oil are an essential ingredient to a bunch of Chinese food.  Why would one even attempt to assume it was safe?  Obviously, it’s just not a good idea.  I have ended up becoming pretty good at making a few Chinese dishes at home that I know are safe where I can read all of the bottles.  It may not be as good as the place run by actual Chinese people a few blocks over, but it’s also not going to potentially kill me.

Obviously, this points to a need for better food allergy education across the board…

  • For Restaurants: The chefs, the owners, the waiters and waitresses, the host or hostesses… anyone who can be asked in any situation where there’s food involved needs to be educated about potential food allergy dangers ans especially about cross-contamination.  Also, they should be required to have an epi pen or two in their first aid kit, without question.
  • For manufacturers/processing plants: I call “shenanigans” on the whole labeling process that puts the CYA warnings like “This (whatever) processed in a facility that also processes peanuts, tree nuts, shellfish, wheat, and belly button lint.”  The other day I saw packaged cheese that had the shellfish warning on it.  Where, why, and how would cheese ever need to or potentially come into contact with shellfish while it’s being made or processed?  Does Admiral Ackbar run your processing plant?  Is there lobster flavored cheese every few runs?  I would push for stricter rules for these companies where such allergens do not come into contact with other foods… it requires separation and sterilization.  Also… why not a “Mr. Yuk” type system with images or icons?  Everything else has been dumbed-down to icons over the years.  Why not make it easy with a rating-system for “contains”, “possibly contains”, and “processed in the same facility” with little pictographs of the scary deadly allergens?  Let’s differentiate between “allergy” and “intolerance” while we’re at it.
  • For schools: Food allergies are obviously a real issue.  Obviously there’s a comprehension problem when it comes to safety.  School nurse’s stations and cafeterias also ought to be required to be equipped with an epi pen.  This is one area where federal laws ought to trump state laws (as much as my inner political self is against this) and require them across the board, everywhere.  Teachers and administrators ought to be required to take food allergy classes or even tests just like first aid certification… or in with first aid certification.
  • For parents: Obviously, it’s a fine line between being over-protective and ridiculously worrisome and educating your child on food allergy and cross contamination issues.  They are serious and potentially life threatening.  Medical tags/bracelets and a personal epi pen are probably a good idea.  Your child needs to be equipped with the knowledge of potential allergy triggers, aware of what can happen, and the confidence to say “no, I’m not eating that” to other kids or ignorant adults.  In with being aware of what may happen… staying calm is necessary when an allergic reaction happens.  Knowledge of what happens, how, and how to stop it and get help can greatly increase the chances of remaining calm.
  • For people with food allergies: Obviously you’re (hopefully) on guard all the time.   Stay that way.  Read up on the subject, be informed, teach others.

So, there’s my humble and seemingly grumpy opinion.  My heart goes out to the family, friends, & classmates of Katelyn, I can’t imagine the greif that they’re going through.  I hope they can take some comfort in the fact that many others can use this tragedy to become more aware of and educate others on  food allergies, cross-contamination, and perhaps even funding for research for a cure.