I recently toured Michigan State University with their resident dietitian, Gina Keilen. Prior to her joining the staff, MSU lagged behind in being food allergy conscious. About the same time Gina was hired, executive chef Bryan Latz also joined the staff. They, along with the corporate chef Kurt Kwiatkowski, revamped the menu campus-wide. Now the 45,000 meals daily served on campus are prepared with food allergies and intolerances in mind. They create menus focused on using as few allergens as possible.

Not only is it safe to eat gluten free at Michigan State University, those with additional allergens and preferences are accommodated as well. In addition to labeling for the Top 8 allergens, meal menus also note if dishes contain coconut, sesame, beef, pork, and alcohol. MSU takes the health of the students and staff very seriously. In addition, MSU recently became home to the Facility for Rare Isotope Beams, a.k.a the FRIB. As only the second such facility in the world, the dining staff realized they feed not just students, but researchers from across the world. Michigan State University seeks to feed all, regardless of food allergy, disability or religious preference.

Statistics on eating with Celiac Disease and/or Food Allergy On Campus

This forethought is necessary. In 2016, only two years ago, Beyond Celiac reported that most students feel that can’t eat safely on campus. Beyond Celiac stated that forty-two percent of college students surveyed stated they felt college personnel were not knowledgeable about gluten free needs. In addition, thirty percent of students reported missing class at least once in their college career due to accidental gluten ingestion. Finally, Beyond Celiac states that sixty percent of students said they would not recommend the university they attended. Therefore, colleges need to make dietary restrictions a priority.

Keeping gluten free dining at Michigan State University starts with the head chefs, but doesn’t stop there. ALL kitchen staff undergo training through AllerTrain, which has been easier to accomplish since joining the FARE program. This certification requires renewal every five years. As all menus are based with food allergies and intolerances in mind, staff know that recipes must be followed to the T. This insures that any dish, regardless of which dining hall you’re in, keeps it free of gluten or allergens as specified on the Eat At State website.

Gina stated many staff deal with Celiac Disease or food allergies and intolerances in their own life. This is personal. They know first hand the anxiety that comes with trusting others to cook your food. To rely on someone else with your health. Therefore, they gladly wash their hands, change their gloves, and do whatever they can to help accommodate your health needs. So please don’t be embarrassed to ask. Please tell staff what you need. Gina Keilen, the head dietitian reports the failure of students to disclose their needs it the biggest hindrance in helping students safe.

In fact, tell Gina regularly meets with students with food restrictions. During a student’s orientation, she will set up a time answer any and all questions about dining gluten free at Michigan State University. She regularly checks in on students throughout the year, and holds small forums to meet with fellow students with dietary issues. She even helps students work with housing services to try to pair them with students living through the same dietary struggles. During my visit, Gina was even approached by someone newly diagnosed with Celiac Disease AND additional allergens. Gina didn’t miss a beat and immediately reviewed with her the food options she has and the services available to her.

Let’s Eat! What to order gluten free at Michigan State University

So enough back story. What CAN you eat if you’re dining gluten free at Michigan State University? For starters, sushi. Yes, sushi, complete with gluten tamari. MSU made with switch from regular soy sauce to tamari when they realized how much more accessible it would be to those with Celiac Disease. Also, all soups on campus are made with bases that are gluten, soy and dairy free. (This does not guarantee the final recipe is free of all those ingredients.) Need things nut free? Holden Hall and Holmes Hall have kitchens that use NO peanuts, tree nuts or coconut in any of their dishes.

My favorite hall to dine gluten free at Michigan State University is Brody Hall. The amount of options practically boggles the mind. Up until recently, Brody Hall remained the largest non-military dining hall in the United States. (Recent renovations at University of Michigan, also in the FARE program, edged them out for that title.) Brody Hall has multiple themed stations from which you can order some of your favorites. Ciao has gluten free pizza made from fresh toppings, and Brimstone has gluten free buns for hamburgers. In addition, it has the biggest and most amazing salad bar I’ve ever seen.

Brody Hall also has a completely vegetarian station, called VegOut. In addition, Monday through Friday, a completely Kosher food station serves locally prepared kosher cuisine. Cayenne’s offers Latin American foods, including corn tortillas. Boiling Point offers gluten free pasta, and Homestyle offers baked chicken and potatoes. Can’t tolerate dairy? Brody Hall offers the largest soy and almond milk dispenses I’ve ever seen. In addition, Michigan State University stocks dairy free shredded cheese for pizzas and salads and sandwiches. Living with multiple food allergies?  You can collaborate with Gina and the Chefs to coordinate an individualized program for you. This often involves calling 30 minutes prior to arriving to the dining hall, and the team will prepare a meal specifically for you. They will also bring it to you when you arrive in the dining hall.

Other Dining Halls at Michigan State University

There are many more dining halls on campus where you can safely eat gluten free at Michigan State University. Case Hall is the more recently renovated hall and has ample seating. There (as in all other halls) you will find a small fridge stocked with specialty gluten free items, such as Udi’s bread and buns and cookies. Some students with food restrictions prefer to eat at Holden Hall. This older and smaller dining hall follows all the same protocols. However, it gets less foot traffic, and allows diners to ask more questions. The gallery at Snyder Phillips, aesthetically, is my favorite open dining hall. Just use the filters at the Eat At State website to help you find what’s safe to eat anywhere on camp.

Wanting to cook for yourself? Visit Sparty’s Market at 1855 Place on Harrison Road. This small grocery stores has some of the most amazing options for gluten free at Michigan State University. Find Udi’s bread and buns for making sandwiches at home. They stock a large selection of Bob’s Red Mill products, as well as 1-2-3 Gluten Free baking mixes. Plus, Sparty’s Place immediately won over my heart by stocking Michigan-made Ethel’s Baking Company decadent desserts.

A quick note about desserts. While the dining halls serve Hudsonville hard scooped ice cream and soft serve, every stop at MSU needs to include the MSU Dairy Store. Did you know you can actually watch them make ice cream from the observation deck in Anthony Hall? Staff there is FANTASTIC about pulling out fresh tubs of ice cream to prevent cross contact with other flavors. I’ve visited numerous times and never has an employee balked at generously meeting my needs in this way. This is why I list them as one of the great places to get ice cream in Michigan!

Intentional Dining for the Community

All these precautions for gluten free dining at Michigan State University is not for students alone. MSU is easily the largest employer in East Lansing, Michigan. Therefore, they see themselves as a meeting place for community. So take a bike ride along the Red Cedar River and stop in for lunch. Take in a midday basketball game and stop in for dinner. Stop in for Sunday Supper after church or meet up with your card club for brunch. Send your son or daughter for one of the many academic and sports camps offered here.

Have you or a child been to Michigan State University? Are you considering them as a potential location for their future college career? Please feel free to call or email staff to ask them any questions you have. A big thank you to Gina Keilen and Bryan Latz and the rest of the chef staff for generously giving of their time and resources so I could share first hand about what it’s like eating gluten free at Michigan State University. 

** I was given passes for a free meal for myself and my spouse. No other form of compensation was given regarding this write-up, and all thoughts and opinions are my own. Born and raised in Lansing, I love MSU and the amazing opportunities it affords to its students. Go Green, Go White.**

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Helping Teachers Learn About Keeping a Nut Free Classroom

Most of my blog focuses on educating individuals and families about Celiac Disease. With a degree in Elementary Education, teaching comes naturally to me. Sometimes, this involves teaching my fellow educators as well. Today, I deviate a bit from my gluten-free guidance to discuss maintaining a peanut free classroom. With some training, we can make this process smoother for educators and parents alike.

1 in 13 Children Live with a Food Allergy

Educators have to be a jack-of-all-trades these days. Educator. Counselor. Sometimes we supply basic needs like socks and food. Because we do so much for our students, we constantly educate ourselves on new methods. We should also be educating ourselves about food allergies. One in 13 children live with some type of food allergy, so preparation on this issue is important.

Food Allergy Training for Teachers

Working hard to maintain a food-allergy or peanut-free classroom becomes “easier” when you realize the risk at hand. Educators (and all school personnel) should learn the signs and symptoms of an allergic reaction, as well as how to administer epinephrine in case of emergency.

FARE, the Food Allergy Research and Education organization, has a website full of resources for educators. This includes free online training. The Food Allergy & Anaphylaxis Connection Team also offers training for school personnel. In addition, the CDC offers guidelines on their Food Allergy Toolkit for schools.

Sunbutter as a Peanut Butter Alternative

America lives on peanut butter. From PB& J to peanut butter cups, Americans consume more peanut butter than probably any other country.

Insert SunButter, which is made from ground sunflower seeds. It is an excellent replacement for snacks in any peanut-free classroom. Not only is it peanut-free, it’s free from the 9 most common allergens, which comprise 90% of food allergies.

SunButter also contains less fat and twice as much fiber as peanut butter, however still contains the same amount of protein. SunButter even has a food service section to their website, so school cafeterias can use their product while maintaining federal nutrition guidelines.

Other Peanut Butter Alternatives

Other nut free spread options include WowButter (made from soy beans) and 88 Acres. 88 Acres products are made from sunflower or pumpkin seeds.

Food Allergy Bullying Awareness

The words we use to address food allergy situations are key. When we say “We can’t have (insert food here) because Johnny’s allergy requires us to keep a peanut-free classroom,” it may trigger food allergy bullying.

While this statement may indeed be factual, placing “blame” on Johnny may cause students to harbor ill feelings towards him. Upwards of 2 million children with food allergies experience bullying every year.

When having classroom parties, try to focus on foods that are free of the 9 most common allergens. (I share a list, here.) These include fruit cups, popcorn, or celery with SunButter. For a list of other peanut and tree nut free suggestions, visit the SnackSafely website.

Challenge: Eat Peanut Free for One Week

My husband’s school district made a bold move. They required all teachers to maintain a peanut-free classroom. (The district allows peanuts in the middle school and high school cafeteria.) It posed an interesting challenge as I daily packed my husband’s lunch. I’ve made a concerted effort to never pack foods containing nuts in his lunch.

I pack things like the Buddha Bowl pictured above, which uses a satay sauce made with SunButter.  I would encourage educators everywhere to eat peanut-free at school, even if just for a week. It truly creates an awareness of what your students might be experiencing. I use sunflower seeds instead of nuts in his trail mix, make SunButter and jelly sandwiches, and even make Asian food dishes using SunButter in a satay sauce.

Classroom Communication and 504 Plans

In spite of global social media connection, humans still struggle with true communication. Creating a peanut-free classroom takes communication from both teachers and parents. Parents should meet with the teacher at the beginning of the year to outline their student’s needs. Composing a letter to send home to other parents in the room helps as well.

I highly recommend having a 504 plan on file. This puts all concerns in writing so both sides know what to expect. Teachers can be proactive in telling parents about upcoming activities that include peanuts, so parents can bring alternatives to school. As a substitute teacher, I always appreciate communication about children who have food allergy issues.

Are you a teacher that maintains a peanut-free classroom? What tips would you share with fellow educators about keeping kids with food allergies safe? Does your child have a peanut allergy? What would you want their teacher to know? And if you have any SunButter recipes you love, please share them with me!

*This post was sponsored by SunButter. However my thoughts and passion for the safety of all with food allergies and intolerances are completely my own.*

Originally Posted March 2017

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Photo courtesy of Michigan Photography, Austin Thomason

Fast forward to 2016. This Ann Arbor campus has started a new partnership with the Food Allergy Research and Education organization. FARE is the “leading national organization working on behalf of 15 million Americans with food allergy” issues. University of Michigan was selected as one of only 10 schools in the country to start a pilot program addressing food safety issues in dining halls and campuses. These universities and colleges will be collaborating and helping to define the best practices for all campuses, hopefully changing the future of dining for students with food allergies across the country. *

Lindsey Haas, dietitian for U of M dining services, gave me a tour of the South Quad dining hall. Walking through the cafeteria felt like walking through a fine dining restaurant. This is the intended impression, as the hall is set up with 14 “micro” restaurants, allowing students to choose from burgers and fries to middle-eastern fare and more. U of M hires classically trained chefs, all certified by the American Culinary Federation, to create their menus and oversee the cooking staff.

Photo courtesy of Margaret Clegg

While the decor is astounding, it is the food safety steps they’ve taken that are even more impressive. Each food station is self-sufficient and most food is made to order, allowing students with food allergies to personalize their meal. All prepared dishes use icons for vegan, vegetarian, MHealthy, GF and Halal, when appropriate.

Photo courtesy of Michigan Photography, Austin Thomason

The food station I was most impressed with at South Quad was the dedicated gluten-free room.(Bursley hall also has a dedicated room.) This separate locked-down room is stocked with gluten-free and other free-from foods. Students with Celiac Disease and other food allergy & sensitivity needs are given special access to this room through their MCard (student ID).  Before students are given permission for the room, they must undergo online training to reinforce steps in preventing cross-contact. The room is stocked with its own set of plates, silverware & cups, its own dishwasher, and even freshly prepared foods.

Photo courtesy of Michigan Photography, Austin Thomason

Safe gluten-free options go beyond the dedicated room. Students can take a crust from the room to the 24 Carrots station. There they will make it in a separate pan with separate toppings. This allows the pizza to be assembled and cooked in a controlled way. Students can also take bread and buns from the room and alert staff at the Wildfire station that they need a burger in a dedicated pan and separate area. All dining halls have gluten-free pasta and some sort of dedicated space where gluten-free options are available.

Their food-allergy preparedness goes beyond the kitchen as well. U of M dining has a database of over 10,000 recipes. Each recipe in this database is flagged with allergens as well as vegetarian and halal designations. Access to the food allergy status of foods is provided in two ways. The daily menu lists the foods served that day, along with “GF” designations, for every dining hall. The “My Nutrition” website allows students to use filters to search for safe menu items, as well as keep track of calories. Filters can be applied for the 8 most common allergens as well as pork, oats, and sesame. Filters are also available for gluten-free, halal, “Mhealthy”, spicy, vegan and vegetarian. MyNutrition  displays all ingredients for every single thing found in the dining hall.

Photo courtesy of Michigan Photography, Austin Thomason

What convinces a major school like the University of Michigan to get involved with such an in-depth program? Jim Baker, the new CEO of FARE, was an allergist through U of M and suggested they participate. University of Michigan is taking their allergy awareness one step further. They are one of more than two dozen locations around the country that serves as a FARE Clinical Network Center of Excellence. These centers will focus on research, create guidelines for patient treatment, and collaborate in a nationwide registry for the use of food allergy patients.
For those living with Celiac Disease, doctors at University of Michigan hospital are also hoping to start the first Celiac Disease Center in the state of Michigan.

Photo courtesy of Michigan Photography, Austin Thomason

So, as a parent what are your biggest concerns about sending your child away to college? As a student, what are the issues that you’ve faced or are concerned about facing? If you could tell the dining hall services at your local university one thing that would make living with Celiac Disease and/or food allergies easier, what would it be?

*(While Celiac Disease is not technically a food allergy, the work that FARE does in training and education greatly impacts the welfare of those needing to follow a gluten-free diet.)

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