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  1. In the Forbidden Fruit thread the issue of food allergies and restrictions came up. This got me wondering: How do you deal with scouts with food or dietary restrictions in your menu/cooking process? In my unit we have found a few issues: Scouts that have religious food restrictions, usually to beef and/or pork. This is usually solved by simply substituting chicken as the protein. We don't have any strict vegetarians yet (except one adult) so we haven't needed to address that. If that were to happen we would work with the patrol (and the affected scout's family) to find recipes that were vegetarian to which a protein could be added for the rest of the patrol. Scouts that have allergies to one food (usually peanuts, dairy or shellfish). To manage this we make sure that the patrols all know what the menu restriction is. We encourage them to check the labels of all packages they buy for any indication that the food they are buying was processed in a facility with peanuts. We also work with the affected scout's family to get a list of brand name foods which they usually; this makes it easier on the grub master. We work with the scouts on their cooking process. For example, if you have a Jewish scout you don't go cooking the eggs in the same pan you just cooked the smoked pork bacon. These are the most common issues we have run in to. Anyone run in to any others? If so, how do you address them?
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