An Eastern Bluebird perches on a curved branch. The head and wings a vivid blue, the chest a rusty orange blending into a white belly.
Greetings across the distance on this April shower-filled day in Missouri. My Guide Dog, Royal, and I have been enjoying the warmer Spring air, which is filled with birdsong. I’m learning to use the Merlin Bird ID app. It’s helping me to slow down and be more mindful of the beautiful differences in the world around me.
The differences in the birds are alike to the differences in us—there are a multitude of ways to move through the world. And a way that’s right for one person, isn’t going to necessarily be right for another. We all sing our own beautiful songs, and I think we thrive when others take the time to hear them.
One way we can listen to the differences in our community is by making our potlucks and other shared meals more accessible. Only a few weeks away, May is Allergy and Asthma Awareness Month. Being aware of food allergies will get you ready to make May meals for ordinations, graduations, Mother’s Day, and those plentiful potlucks many congregations have all year round.
When you make your shared meals accessible and inclusive, you make sure all beloveds, however they move or sing, have access to food that’s safe and tasty, in a community that cares.
Food for Thought
Adding Allergies to the Discussion on Making Your Shared Meals Accessible
A profile view of Anna Meyer, a white woman in a forest setting. She wears a black shirt, her brown hair is pulled back into a pony tail and she is smiling.
Thursday, April 23rd at 11:00am EDST
Join food allergen expert Anna Meyer to learn about the top nine food allergens and how to make your UU potlucks and other shared meals accessible to all congregants and guests!
Anna Meyer (she/her) moved to Columbia in 2006 to attend the University of Missouri and completed her Masters in Art History in 2008, when strange, new health problems appeared. In 2009, after 2 years, 7 doctors, and one vengeful chili cheese dog, she was diagnosed with extensive food and environmental allergies. Allergic to seven of the Top Nine (plus all grains, yeast, many fruits, vegetables, garlic, chocolate, & spices) both cooking at home and dining out were a challenge. Over the next 6 years, Anna baked and decorated cakes professionally in local grocers, which became increasingly detrimental to her health.
In 2012 Anna began catering to the needs of allergen-free and specialty diets throughout Columbia from her home. She opened range free in 2015 and built a dedicated free-from kitchen, understanding the needs of a restricted diet as few eateries in Columbia can. Over the past 10 years she has amassed baking and decorating awards, including Feast50 in 2018, and recently, the Business Champion award from Boone Co Family Resources.