There is a particular challenge about traveling or outings in general if you have dietary limitations. You can't expect to find food that you can actually eat. It is even more difficult when you travel to different countries that speak different languages. They might not even have the genetic problems that cause that particular food intolerance, so even if you know the right word in their language they may not know what it means (maybe some day I'll write about the Mayans).
Once I had to go to a business trip near Boston. I made the mistake thinking that the form the hosts sent asking about food allergies would be actually read and addressed. Since then (this was about ten years ago) I have learned that the allergy questionnaire sent to event attendees by professional organizations is almost never addressed. You HAVE to contact the organizers personally, and make sure you get names because when they still fall through you will need to name them later. Getting names- and making it known you are doing so- actually increases your chances of getting safe food.
Anyway near Boston, for four days all I could access were apples, coffee and candy from a vending machine. We were near zero stores or restaurants, I did not have transportation, and all of the provided food had gluten. On the last day, they took us into the city for a traditional Boston meal of fried and battered seafood. The restaurant only sold one thing that was gluten free, a $100 plate of lobster and mussels. Suffice to say, I pointed out I would like to eat a meal once during the trip, so I got lobster. Attendees (most of which knew I had been starving for days, and should have pieced together the major got rut I was suffering through) kept telling me how "lucky" I was to get lobster. No one was murdered or mutilated that night, so anyone who thinks I have a temper should reconsider.
Other times, these professional outings will make note that I can't have gluten and just hand me a salad. OK fine. But it's got croutons on it. Can I pretty please have food without gluten on top? So they bring it back with the croutons picked off, and crumbs all over it. Or they won't actually check to see if the dressing/topping has gluten in it. Everyone knows that as long as it is not pasta or bread it doesn't have gluten, right? (Spoiler: so not right).
Even when they actually listen and have a gluten free meal set aside, it is usually just a bare bowl of lettuce leaves. And at this point as long as it is crouton-free, I'm appreciative. All I will care at that point is to put something in my stomach that won't make me horribly ill or kill me, and bonus if it has some sort of nutritional benefit.
I am much more experienced these days. I bring food with me everywhere. Fortunately there are more options for packaged snacks so I can just buy some gluten free bars and toss them in my bag or suitcase. However eating the same packaged food day in and out does get old (and makes your stomach and gut angry), while usually contributing to plastic packaging waste. Especially if you are trying to avoid the inevitable additives like added sugar, the extreme costs (especially now with the Trump tariffs, a lot of my food is 30% more expensive than it already was!) or you have more than one food issue to work with. I know people who have to avoid lists so long that I can never remember them all.
For occasions where I have extended time away or need a change of pace, I'll make bars. I have several different recipes but the easiest, cheapest and possibly the most nutritious are the Banana Oat Bars. Just a few ingredients, delicious, and most importantly, gluten free. They can last for the duration of most trips under a week without refrigeration, and cover several food groups. I've eaten them on airplanes, while hiking, at geek conventions, at school, and pretty much anywhere I need some energy or to just shut up my hungry stomach.
Get the recipe HERE.
No comments:
Post a Comment