It used to be that the only thing you could eat at the ballpark were hot dogs, caramel corn, peanuts and beer. But as service industries try in earnest to appeal to the health and eating patterns of the American culture, even the great American pastime is listening and acting.
Just this past week, Coors Field, home of the Colorado Rockies, joined forces with ARAMARK, the exclusive food and beverage provider, to create a gluten-free concession stand. Filled with items like hot dogs, hamburgers, chicken sandwiches, chips, cookies, soda and even beer, each item is free of the allergy-provoking protein. Coors Field’s gluten-free stand is the first of its kind amongst all Major League Baseball stadiums. (more…)
Just because you’re vegan, have food allergies or prefer to watch what you eat does not mean you have to bid farewell to delectable sweets and indulgent treats. Not if Erin McKenna, the founder of Babycakes Bakery in New York City, has anything to say about it. Her bakery offers vegan and gluten-free desserts that are totally craveworthy. Hollywood stars are lusting after the 50 calorie cupcakes that made her famous, and you can hear testimonials from the likes of Zooey Deschanel and Mary-Louise Parker in her upcoming cookbook, Babycakes. The book features her recipes for vegan and sugar- and gluten-free recipes. I caught-up with Erin at her famous NYC bakery, where Erin reveals “I wanted people to be eating as healthfully as they possibly could.”
Try these Babycakes recipes:
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Although someone could be allergic to any food, such as fruits, veggies, and meats, there are eight foods that account for 90% of all food-allergic reactions, including egg, peanut, tree nut (walnut, etc.), fish, shellfish, soy, and wheat. Food allergies are very common, effecting more than 12 million Americans, and have a wide range in severity, from a simple rash breakout to death. When grocery shopping, people with food allergies do their best to carefully read food labels to avoid a possible adverse reaction. However, many people feel the labels reading ‘may contain’ instead of clearly stating specifically what is in the product leaves to much room for a potential reaction.