7 Tips for a Safe and Happy Thanksgiving with Food Allergies

I can hardly believe Thanksgiving is just a couple of days away! Thanksgiving has always been one of my favorite holidays because it is all about spendingThanksgivingfeast time with family, reflecting on everything we have to be grateful for, and of course, enjoying a great meal. Despite all of the warm feelings that the holidays bring, the holidays can also be a little stressful with all of the travel and preparation that goes into pulling off a special get together.  When you add in food allergies, the stress level often gets ratcheted up a notch. The good news is you don’t have to let food allergies stop you from enjoying Thanksgiving.

Here are my top 7 tips for having a safe and happy Thanksgiving:

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The Columbus 2013 FARE Walk for Food Allergies

The 2013 Columbus FARE Walk for Food Allergy was held this year on Saturday, September 22, 2013.  I must say, the girls and I had a great time! TheFantasticallyfreefarewalk weather was perfect and there was a great turnout for the walk.

The best part is that we Columbus walkers met and exceeded the goal of raising $30,000 for FARE (Food Allergy Research and Education)!  The official total is $31, 985!

If you haven’t participated in a FARE Walk, you definitely should.  Not only is it a great way to raise money, but it also a lot of fun for the kids.  My girls had a blast walking, dancing, and jumping in the bounce house.  It’s also a great way to meet other families who are also living with food allergies and build your support network.

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Meet Sharon A. Kane

Meet our Freatured Food Allergy Advocate, Sharon A. Kane.  Sharon is highly sensitive to gluten, as well as to many common foods. Not wanting to give up eating bread, she discovered a way to make her own nourishing and satisfying gluten-free sourdough baked goods using only healthful, non-allergenic ingredients.FantasticallyFreeSharonKane

There was no information available when Sharon began experimenting with gluten-free sourdough bread so she took what she  learned from rye sourdough bread  technique and began working with it using gluten-free flours. After one year of much trial and many errors she succeeded! Her book, The Art of Gluten-Free Sourdough Baking is the result of 5 more years of experimentation and development.

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