Waiter arrested after serving seafood to man with allergy
The case of a Quebec waiter arrested after serving the wrong dish to a man with a severe seafood allergy spotlights a problematic approach to allergies, a report in the Globe and Mail says. The customer, Simon-Pierre Canuel, disclosed his allergy to fish to the waiter multiple times but was still served salmon tartare instead of the beef tartare he ordered. He had a severe anaphylactic reaction and was hospitalized in intensive care and was in a coma for several days. One contributing factor to the situation: People throwing around the word “allergy” when they don’t like something or a naturopath has told them they have a “sensitivity,” the story says. The University of Waterloo’s Susan Elliott, a medical geographer who has conducted research into allergies, said this has led to servers becoming confused about what constitutes an allergy.
Fort McMurray food bank struggles with demand
The Wood Buffalo Food Bank in Fort McMurray is overwhelmed with demand after the city was devastated by fires this summer, according to a report from Global News. In June and July alone, the food bank handed out 5,000 hampers —on par with what they handed out in all of 2015. In May more than 80,000 people were forced to evacuate the city as wildfires destroyed homes and businesses. In the past week the area has seen severe storms and flooding in low-lying neighbourhoods.
Ontario cutting red tape in food processing
The Government of Ontario is looking for submissions in a survey about red tape in the food processing industry, according to a report from Blackburn News. Premier Kathleen Wynne has set a target of growing the agri-food sector to 120,000 jobs by 2020. The survey allows the public to weigh in on business regulations in the province’s food processing industry. The government will be accepting responses until September 30.
Vegan mayo startup ran project to buy its own product
Hampton Creek’s Just Mayo vegan mayonnaise supplement was a hot ticket item for Hampton Creek’s own employees by edict of management, according to a report from Bloomberg News. According to the report, workers bought up hundreds of jars at the behest of management and were encouraged to phone store managers and ask about the product, creating the illusion of demand. The company responded saying that the effort was to check the quality of the mayonnaise, but former employees said that was a separate program.
Silverstein’s Bakery shutters after nearly 100 years
The downtown Toronto bakery that launched a thousand smoked-meat-on-rye sandwiches closed suddenly last month. In operation since 1918, the bakery at McCaul and Baldwin streets was the main supplier for many delis, including Caplansky’s, according to a report in the Toronto Star. Mark Silverstein, grandson of the founder, told the Toronto Star it was “not economically possible” to continue operating the bakery.
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