Just Plain Nutty

Since I was a young boy, I have always loved nuts. Yes, you can make you jokes here. So you can imagine my shock to hear that airlines are actually considering removing this delicious little snack from planes altogether.Their reasoning behind this is the difficulties faced with food allergies. New studies prove that food allergies are on the rise in children today, and show no signs of slowing in the future. The only question I ask is, well, why?

In previous generations, peanut butter was a staple of children's food. Peanut and gluten allergies (Celiac Disease) were nearly nonexistent. When I was in grade school the almighty peanut butter and jelly sandwich was offered to any student who wanted a different meal or had just forgotten to bring something. Now certain schools won't even allow it onto the menu out of fear of cross contamination and a student having some sort of reaction. I tried to do a little research to figure out why allergies are on the rise and the saddest part about them is that I couldn't find any definitive reasons.Scientists have studied the rise for the last 30 years and are still baffled as to why they continue to worsen.

Personally speaking, however, I have an idea as to what may be a distinct reason for the rate climb. It is in my own opinion, that since we have started genetically modifying foods, pumping meats and proteins full of antibiotics and generally tried manipulating the amount of output of crops, the rate has climbed higher. I don't believe in the genetic modification of foods, and that it only leads to fake food. Next time you get a chance hold an organic grapefruit up next to a ruby red one. You tell me which one looks like it spent a weekend at Barry Bonds house, juicing on steroids. As chefs we need to make the next step in understanding allergies, for protecting our consumers is of the utmost importance. Still, is it really necessary to take them off plane rides? I just don't think this is the right way of doing things, instead of finding on the cause of the problem we’re merely allowing band-aids to be put on them. I'm still going to devour honey roasted cashews when I see them, regardless of any airline.

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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
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            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
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