By Henry O. Edmonds
Gluten Free
& Fake Allergies
Season is hitting, the island is packed, restaurants are overcrowded, and
wait times are well past an hour. Having spent many years in the service
industry, I noticed a huge change about 10 months ago - you all forgot
you’re deathly allergic to gluten. Yes, it’s true, table after table after table,
“If I eat gluten I’ll literally die, like I will die, do you want that on your
conscience?” they say in a threatening manner. “Oh, you have Celiac’s
Disease?” I compassionately ask. “What’s that?” is the only response I’ve
ever received. It’s my first indication you’re faking an allergy, which is a
bigger problem than most realize.
I have worked at my fair share of restaurants, and can say honestly, every
restaurant I have worked at has always treated allergies very seriously. If
you do suffer from any allergies, it is vital to let your server know what
you’re allergic to and what will happen. If your throat will swell and you
will die in 30 seconds, I recommend not touching anything in the building
- as we’re 27 minutes from the nearest hospital. I don’t want to lose your
business, but as Bob Belcher of the hit TV show Bob’s Burgers said, “It’s
like the Hippocratic Oath of chefs ... to not make people sick on purpose.”
Let me tell you a story that still, after years, boils my blood. I was waiting
on a table in a very busy restaurant, a woman told me she was deathly
allergic to shrimp, so I spoke with the kitchen; we had her covered. When
I rang in her order, one of our chefs had to step off the flattop grill and
scrub up as if he was preparing for surgery. Fresh gloves, new rags in
place, counter sanitized, the dishwasher drained and new plates, cutlery,
cutting boards, knives, and pans washed, to ensure this customer’s safety.
Tickets slowly start backing up, but to keep this customer alive, we were
more than happy to do so (and subsequently, every restaurant I have ever
worked in treats allergies the same way).
Her food was cooked separately, plated separately, and brought to the
table separately. Everyone else received their meals. I walked by the table
and noticed our allergy guest eating off the plate next to her, with shrimp
on it. The deadly shrimp that will kill her. I run to grab Benadryl and a
manager, we make our way over and ask if she needs an ambulance. Her
response, “I’m not actually allergic to shrimp, I just don’t like it.” B!+¢#.
You backed up the entire restaurant more than 20 minutes because of a
fake allergy. Herein lies the problem, people crying wolf when really, it’s
just a personal preference. If you don’t like an item or ingredient, be up
front, but to fake a life threatening allergy is beyond comprehension in
my book. So next time the latest diet trend emerges, its fine to say, “I’m
avoiding gluten, can you make any recommendations” but seriously stop,
stop, STOP faking allergies that can kill people.
TYBEE BEACHCOMBER | JUNE 2018 11
First, those three numbers on the label are the N-P-K ratio (nitrogenphosphorus
potassium). They are the three primary macronutrients and
the numbers represent the percentage available in the fertilizer. While
potassium is very important for achieving an overall balance in feeding
your plants, there is a greater focus on nitrogen and phosphorus as they
are directly responsible for growth and blooms. Often slight increases
and decreases in these two numbers can correct and improve inferior
plants. Although, be careful not to use too much and burn the plant.
Nitrogen (N) - promotes vegetative growth. When I think of nitrogen,
lawn grass is the first thing that comes to mind. Lawn grass is
perpetually in vegetative growth unless we stop mowing it and let it
go to seed. Since most of us aren’t planning on harvesting grass seed,
lawns do not necessarily need a fertilizer blend. On the other hand,
most other plants will need a fertilizer blend but some extra nitrogen
for veggies early in the season gets things moving right along.
20-0-0, 34-0-0
6-0-0, 12-0-0
Phosphorus (P) - encourages flowers, fruits and sustainable seeds.
Blooming shrubs, trees, fruits and vegetables require a steady source
of phosphorus. High phosphorus fertilizer is responsible for producing
large, beautiful blooms, abundant flavorful fruits and vegetables and
supplying seeds with essential nutrients.
labels: 0-18-0, 0-4
0-7-0, 0-12-0
Potassium (K) - helps resist disease and ease stress due to
temperature. Potassium is vital for superior quality fruit. Potassium is
often available in combination with magnesium and sulfur which are
important micronutrients.
I must mention good old Calcium (Ca) - a micronutrient that is
equally as important as the big three and plays a critical role in the
plants ability to take up nutrients. And tomatoes need calcium!!
Armed with your new N-P-K knowledge I have complete faith you will
find the right fertilizer for the job. And when in doubt, go with a general
blend ratio like 4-4-4 (my favorite) and check the label to make sure it
includes some calcium, magnesium and sulfur in there as well.
The N-P-K ratios are substantially different for chemical and organic
fertilizers. This is because chemical fertilizers release faster and
organic fertilizers break down at a slower rate. It is everyone’s own
personal choice whether to use chemical or organic fertilizers. Since
it is such a hot debate in many gardening circles I will leave you with
this: store your chosen products in a cool, dry place and put a lock on
the door. Nunya beeswax.