Bill Aims to Make Restaurants Understand Food Allergies
By JESSICA WILDE, Capital News Service
Maureen Burke marks every item on her menu with a color-coded stamp that identifies potential allergens, and her kitchen is divided into two parts, real cheese and fake cheese. She special orders the rice flour for her restaurant, One Dish Cuisine, from Oregon. While many restaurants have two ovens, hers has four -- the better to keep the dairy and soy away from the rest. Burke opened the restaurant because of her own allergy to gluten, and she is a walking-Google of hidden allergen knowledge. She keeps a master notebook of all ingredients in every item of food, logs each loaf of bread that she sells and changes her gloves after touching anything. Burke does not eat out. After all, not everyone has color-coded stamps. She is doing with her…
