For nearly two decades, we have been observing Food Allergy Awareness Week as a way to bring attention to a

life-altering and potentially life-threatening disease. The number of people affected by food allergies has grown in recent years, and awareness across the country has heightened as well. This year, FARE is using the entire month of May to inspire the food allergy community and the public to take action, recognizing that it is not just about raising awareness—it’s about making an impact.

We are thrilled about the activities, big and small, that will be happening this month nationwide. In fact, every day this month, you have a chance to take part and take

action, using FARE’s Food Allergy Action Month calendar available online in our Food Allergy Awareness Week Headquarters (www.foodallergyweek.org). You can also find a wealth of materials to help make this month a rousing success! Our Food Allergy Action Month calendar is marked with one thing you can do each day this month to take action on issues and initiatives that will support the food allergy community. Print the calendar and make it your goal to complete as many items as possible.

In FARE’s Food Allergy Awareness Week Headquarters, all of our educational and awareness materials are available for free to download and print at home. This year’s kid-friendly Food Allergy Awareness Week poster can be printed and posted in schools or community centers; the poster’s friendly sports theme can help kids understand and visualize the number of children with food allergies. A premium version of the poster that is designed for use year-round can be purchased in our online store at store.foodallergy.org.

We also have a new infographic—Food Allergies in the United States—that you can use to help people understand the broad

The number of people who have the disease is growing, increasing 50% among children between 1997 and 2011.

You can help make the world a safer place for those with food allergies.

FOOD ALLERGIES IN THE U.S.

1 IN 13 It now affects

children

15 MILLION Americans have food allergy,a serious medical condition.

People can be allergic to any food, but there are

8 FOODS THAT CAUSE THE MOST REACTIONS.

Every 3 minutes a food allergy reaction sends someone to the ER.

Reactions can range from a mild response to anaphylaxis, a severe and potentially deadly reaction.

Get involved atwww.foodallergy.org

Milk Eggs Peanut Tree Nuts Soy Wheat Fish Shellfish

There is no cure for food allergy, but scientists are working to find treatments to prevent life-threatening reactions.

N E W SFood AllergyFood Allergy Awareness Week 2014 Time to Take Action!

SPRING 2014 • VOLUME 24 • ISSUE 1IN

SID

E 03 FARE NATIONAL FOOD ALLERGY CONFERENCE Meet conference keynote speaker Curtis Sittenfeld

04 FOOD ALLERGY RESEARCH NEWS Spotlight on FARE’s Research Advisory Board, plus updates on recent studies and research grants

07 FARE WALK FOR FOOD ALLERGY Help support FARE’s mission and make this event an annual family tradition

09 PLANE TICKET, PASSPORT, EPIPEN, CHECK! Mother and son tackle a trip to Spain with food allergies

CONTINUES ON PAGE 10 >

Recipe Rehab Takes on Food Allergies!FARE is pleased to announce that we’re kicking off Food Allergy Awareness Week this weekend (May 10 and 11) with a special food-allergy-friendly episode of the popular CBS morning program “Recipe Rehab”! In this special episode, sponsored by FARE, the chefs in this cooking competition will take on a double challenge—making a family carrot cake recipe healthier and safe for the Savant family’s two children who have multiple food allergies.

“The opportunity to have our family appear on Recipe Rehab was a no brainer—to represent the food allergy community and to be inspired by new foods for our family and others like us—awesome!” said Jen Savant. “It was a great experience for our family to see that foods and recipes without their allergens present were getting some attention beyond our kitchen!”

FARE is thrilled to be sponsoring this episode to help increase awareness among the public about the challenges faced by families managing food allergies. Tune in this Saturday, May 10 or Sunday, May 11 (check local listings) to see which recipe the Savant family chose! Check out the FARE blog for a behind-the-scenes interview with the Savant family.

At FARE, we are doing everything we can to raise awareness about food allergy as a serious and growing public health issue each and every day. We live it—some of us in our

personal lives, others in our professional commitment—and we have pledged to do our part not only to raise awareness, but to ensure that this awareness leads to action.

Throughout the country, you are doing the same thing, and it is truly inspiring. This month, Jen Savant, who will be featured on the CBS program Recipe Rehab, is not only busy volunteering as the media chair of the FARE Walk for Food Allergy in San Diego, she is raising awareness on the local level with a district-wide advocacy day. Jen wrote to every local school district leader asking them to participate in this special event, which combines education and awareness with community support for a great cause, and the response she has received has been very positive.

Jen is just one example of a community member who is translating awareness into action—not only opening the eyes of untold number of students who perhaps know very little about food allergies, but raising funds for a cure. I salute Jen and all of the volunteers, support group leaders and advocates throughout this country who are using their talents for an important and worthy cause.

This edition of Food Allergy News brings you a wealth of information on everything FARE is doing this year for Food Allergy Awareness Week—which we have enthusiastically expanded into Food Allergy Action Month. You will also learn more about critical food allergy research and gain insights about how FARE funds research with a spotlight on our Research Advisory Board. The newsletter also includes updates on FARE programs and useful tips.

As we look to extend our action and impact beyond this month, I am looking forward to seeing many of you at our first FARE National Food Allergy Conference next month in Chicago. It is going to be a fantastic event, attended by some of the nation’s leading experts, and I hope to see you there!

John L. Lehr CEO Food Allergy Research & Education

Food Allergy Food Allergy Research & Education, PublisherNancy Gregory, Managing Editor Hugh A. Sampson, M.D., Medical Editor

John L. Lehr, CEOIrvin André Alexander, Chief Financial OfficerGeorge Dahlman, Vice President of AdvocacyVeronica LaFemina, Vice President of CommunicationsMary Jane Marchisotto, Senior V.P. of Research & OperationsDonna McKelvey, Senior V.P. and Chief Development Officer Mike Spigler, Vice President of Education

Medical Advisory Board Hugh A. Sampson, MD, Chairman, New York, NYSeema Aceves, MD, San Diego, CAS. Allan Bock, MD, Denver, COCarla Davis, MD, Houston, TX Glenn T. Furuta, MD, Denver, CO Todd A. Mahr, MD, La Crosse, WIWayne G. Shreffler, MD, PhD, Boston, MAScott H. Sicherer, MD, New York, NYF. Estelle Simons, MD, Winnipeg, CanadaSteve Taylor, PhD, Lincoln, NERobert A. Wood, MD, Baltimore, MD Robert S. Zeiger, MD, PhD, San Diego, CA

Research Advisory Board A. Wesley Burks, MD, Chairman, Chapel Hill, NCDaniel C. Adelman, MD, San Carlos, CA James R. Baker, Jr., MD, Ann Arbor, MIStacie M. Jones, MD, Little Rock, ARKari C. Nadeau, MD, PhD, Stanford, CA Robert P. Schleimer, PhD, Chicago, IL Lynda Schneider, MD, Boston, MA

©2014. The material in Food Allergy News is not intended to take the place of your doctor. Food Allergy News or Food Allergy Research & Education will not be held responsible for any action taken by readers as a result of their interpretation of an article from this newsletter. If you have any questions or concerns, ask your physician. Never change your child’s diet without the advice or help of a physician and registered dietitian.

Food Allergy News is electronically published quarterly by FARE. Our office is open Monday-Thursday, 9 a.m. to 5 p.m. and Friday, 9 a.m. to 4:30 p.m. ET. If you have any questions, please call 703-691-3179. To join FARE, please call our office or visit www.foodallergy.org.

All rights reserved. This material may not be duplicated without the expressed written permission of the publisher.

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Message from the CEO

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Food Allergy

FARE National Food Allergy Conference: Our Biggest Educational Event Yet

R enowned experts, acclaimed authors, groundbreaking researchers and inspiring food

allergy advocates from across the country—more than 50 speakers and panelists will be assembled June 21–22 at the Hyatt Regency O’Hare just outside of Chicago for the FARE National Food Allergy Conference. The conference will kick off on the night of June 20 for early arrivals and wrap up Sunday after a weekend of educational sessions, interactive workshops and connecting with others who are managing food allergies with the goal of helping you have the information and resources you need to live well with food allergies.

We will have four concurrent tracks at the conference, so whether you are new to the world of food allergies or a veteran of food allergy management, you will be sure to find a session that is tailored to your food allergy management needs and interests.

Visit our website to learn about the great sessions and speakers in store for you at the FARE National Food Allergy Conference, and register today at www.foodallergy.org/conference! You can also review the conference schedule and sign up to bookmark your favorite sessions and sync them to your phone or calendar by visiting http://2014farenationalfoodallergyconfe.sched.org/mobile. •

Spotlight on Conference Keynote Speaker Curtis Sittenfeld

We are delighted to have bestselling author Curtis Sittenfeld, who has written

about food allergies in The New York Times and Slate Magazine, delivering the keynote at the FARE National Food Allergy Conference on Saturday, June 21. FARE caught up with Curtis to talk about food allergies and what she’s most looking forward to about the conference.

Tell us a little bit about your background, and what your next project is:I’m a writer—I’ve written many reported articles, including a profile of Michelle Obama for Time magazine and a profile of Mindy Kaling for The New York Times Magazine, as well as personal essays for places such as Real Simple, Allure, and The Atlantic. These days, I’m primarily a novelist and am working on my fifth book. My earlier books include “Prep,” which is about a girl from Indiana who goes to a fancy Massachusetts boarding school; “American Wife,” which is a fictional retelling of the life of Laura Bush; and “Sisterland,” which is about twin sisters, one of whom garners national attention when she makes a prediction that a major earthquake will occur. My next project is a contemporary re-imagining of Jane Austen’s “Pride and Prejudice.” The British division of the publisher HarperCollins initiated a project in which different writers are writing their own versions of Austen’s six novels. When they asked me to be involved, I found the invitation irresistible. I sometimes joke that I’m basically writing Austen fan fiction.

What’s your food allergy connection? I have two children, the younger of whom was diagnosed with multiple food allergies just before her first birthday (she is now three). She’s allergic to eggs, milk, tree nuts, peanuts, and, more randomly, flaxseed.

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Food Allergy

FO O D A L L ERGY N E W S • PAG E 3

Access to Health Care and Food in Children with Food Allergy

A ccess to health care and food are serious concerns for families managing food allergies. A new

study, funded in part by FARE, set out to research whether patients with food allergies experience impaired access to these basic needs—a topic which had not previously been evaluated.

The study, led by Christina B. Johns and Jessica H. Savage and published online by the Journal of Allergy and Clinical Immunology: In Practice in February 2014, found that families managing food allergies are more likely to face food insecurity and reduced access to health care. Based on data reported by more than 26,000 parents, the researchers’ analysis found that among families managing food allergies:

• 21 percent of children had low food security

• 34 percent reported having problems paying medical bills

• 4 percent reported not being able to afford needed prescriptions

• 3 percent reported not being able to afford needed follow-up care

• 2 percent reported having trouble finding a doctor to see the child

These values were all significantly higher for children with food allergies than for those without. Additionally, there were significant disparities associated with race/ethnicity. The researchers concluded that “parents of nonwhite children with food allergy were significantly more likely to report difficulty with access to care and food.” This study is noteworthy in that it demonstrated disparities in access among families managing food allergies and opens the door to further studies that can help determine whether improvements in access can improve disease outcome.

The authors are affiliated with Brigham and Women’s Hospital in Boston. Dr. Savage is the recipient of the 2012 AAAAI/Food Allergy Research & Education Howard Gittis Memorial 3rd/4th Year Fellowship/Junior Faculty Research Award. FARE funds this grant, which is awarded annually to a promising young investigator who is selected by an American Academy of Allergy, Asthma & Immunology committee. This award was created in 2008 to attract gifted researchers to the field of food allergy. •

Exploring the Natural History of Egg Allergy

Egg allergy is among the most common food allergies in children. One of the most comprehensive examinations of the natural history of egg allergy to date was published

in the February 2014 issue of the Journal of Allergy and Clinical Immunology. Researchers from the Consortium of Food Allergy Research (CoFAR) set out to describe the natural course of egg allergy and to identify early predictors of the disease. Over a period of 74 months, they tracked the allergy in 213 children who were between 15 months and 3 years old at the beginning of the study. By age six, approximately half of these children were able to tolerate egg. Compared to children who were not able to tolerate egg, these children had lower levels of egg-specific IgE, the antibody associated with food allergy. Based on these and other observations,

the authors of this study—many of whom serve as advisors to FARE—have developed a calculator that may predict the history of egg allergy in individual patients. Further studies are needed to validate the accuracy of this calculator. The study authors estimate that approximately 50 percent of children with egg allergy will become tolerant to egg by the age of 6. The National Institutes of Health (NIH) was the principal funder of this study. •

Food Allergy

PAG E 4 • FO O D A L L ERGY N E W S

Evaluating Epinephrine Auto-injector Training for Caregivers

In-person training is an effective tool for managing food allergies in schools and other community settings, according

to a study published online by The Journal of School Nursing on March 18, 2014. The authors developed a standardized, 45-minute training program, which was delivered by a licensed practical nurse. A total of 4,818 individuals at 247 schools and community sites (e.g., summer camps, school transportation providers) in the greater Seattle metropolitan area participated in the program. After completing the training, participants took a series of surveys: one immediately following the presentation, an online survey taken three to 12 months later, and a phone interview for participants who indicated that they had responded to a food allergy incident. “Our study reinforces that training provided by a nurse, which includes a presentation and hands-on demonstration of the correct use of EpiPen®, can be an effective strategy for increasing knowledge about food allergies and confidence to prevent, recognize, and treat severe allergic reactions in people who work with children,” the authors concluded. •

FARE Funds Three New Research Grants

FARE’s board of directors recently approved funding for three new research projects—two clinical

trials and a study that examines whether or not parents are likely to fill epinephrine prescriptions after children are treated for anaphylactic reactions in the emergency room.

Wesley Burks, MDUniversity of North Carolina School of Medicine, Chapel Hill, NCPeanut Sublingual Immunotherapy TrialThis study of 48 patients aims to determine whether 36 months of treatment with peanut sublingual immunotherapy (SLIT) will result in clinical tolerance—long-lasting immunological changes that would allow patients to safely eat problem foods, even after the therapy is discontinued.

Gideon Lack, MDKings College, London, UKDoes a peanut, tree-nut or sesame seed allergy necessitate the avoidance of all nuts and seeds?Typically, children start off with an allergy to peanut or a single tree nut and then develop multiple allergies over time. Most allergists advise children with a single nut allergy to avoid all nuts. The results of a small preliminary study in children with a single nut allergy, however, suggest that

eating “safe” nuts and seeds may prevent the development of new nut allergies. This pilot study will determine the feasibility and safety of feeding these allergens, under strict medical supervision, to 150 children at medical centers in the UK, Switzerland and Spain. If successful, the study could lead to a larger clinical trial to determine if this intervention can promote tolerance.

Sylvia Owusu-Ansah, MDJohns Hopkins Medical Center, Baltimore, MDDetermining the prescription fill rate of epinephrine auto-injectors in pediatric patients diagnosed with anaphylaxis in the emergency department By examining the records at two medical centers, this study will determine how many prescriptions for epinephrine auto-injectors were filled after children were treated for anaphylactic emergencies. A 2006 study showed that only one third of prescriptions were filled. The current study will help us understand whether affected families’ behavior has changed as awareness of food allergies has grown, and will provide insights that will enable us to design effective education programs.

For more information about FARE-funded research, visit www.foodallergy.org/research. •

AAAAI 2014 Annual Meeting Highlights

FARE maintained a high profile at the 2014 annual meeting of the American Academy of Allergy,

Asthma & Immunology (AAAAI), which was held in San Diego from February 27–March 4. FARE’s Medical and Research Advisory Boards met, and FARE representatives offered information about our programs at our booth in the exhibit hall. FARE-funded researchers, along with our medical advisors, also gave presentations and led informative sessions at this important professional conference.

Less than 10 years ago, few sessions focused on food allergy. This year’s meeting showed how far the field has come, with a wide

range of sessions and presentations devoted to treatment, basic science, managing food allergies in schools and restaurants, and psychosocial issues.

As the world’s largest source of private funding for food allergy research, FARE is committed to partnering with AAAAI to attract the most talented investigators to the field. At a benefit held during the meeting, AAAAI announced that FARE had contributed $50,000 to help establish the Allergy, Asthma & Immunology Education and Research Organization, Inc.’s (ARTrust™) $4 million Donald Leung and JACI Editors Allergy/Immunology Research Fund. Currently, the two leading

contributors to the fund are FARE and Steve & Nancy Carell. FARE also invited young researchers to a reception, where they learned about our research grant program and strategic plan.

During the coming year, as FARE implements its strategic plan for research, we will have an even more powerful impact on the field. We expect to have exciting news and study results to report when we head to Houston for the 2015 AAAAI annual meeting. For more information about some of the studies presented this year, please visit our blog.  •

Food Allergy

FO O D A L L ERGY N E W S • PAG E 5

Meet FARE’s Research Advisory Board

As the largest private source of funding for food allergy research and a driving force in the work to

find a cure, it is critical for FARE to benefit from the advice and insights of the world’s leading scientists. Here, we introduce you to FARE’s Research Advisory Board (RAB)—the distinguished scientists who are charged with providing counsel to ensure that we meet our strategic goals for research and with reviewing research grant applications.

The RAB members’ knowledge, experience and unbiased oversight are crucial to the success of FARE’s research program. “The composition of the RAB reflects the field of research. It includes both academic investigators and those with

top-level experience in the pharmaceutical and biotechnology industry,” says the RAB chairman, Dr. Wesley Burks. An internationally recognized leader in food allergy research, Dr. Burks is chair of the Department of Pediatrics at the University of North Carolina School of Medicine and a past president of the American Academy of Allergy, Asthma & Immunology.

The RAB’s academic researchers work and teach at leading food allergy research centers around the country. Some academic investigators conduct basic research—studies that deepen our understanding of the underlying causes of food allergy. Others are clinicians, who conduct studies of potential new therapies and treat patients. For example, Dr. Burks is a pioneer in the development of oral immunotherapy (OIT). Some years back, he shared the protocol of an early FARE-funded peanut OIT study with other researchers, who have gone on to conduct OIT trials for other food allergens, including milk, egg and wheat, as well as multiple allergens.

RAB members with industry experience provide valuable insight into the FDA approval process. Their expertise includes designing clinical trials to ensure that the studies achieve optimal results and meet stringent FDA standards. This is key to accelerating the development and approval of promising new treatments that can be made available to the public—the fundamental goal of FARE’s research strategy.

The grant review process“The primary role of the RAB is to advise the FARE board about the scientific worthiness of grant applications,” says Dr. Burks. “FARE’s grant review process is similar to the peer review process followed by the National Institutes of Health (NIH)—widely considered to be the gold standard for evaluating research grants.”

The entire RAB reads and evaluates every research grant application received by FARE. Each application is assigned to two reviewers, who lead a discussion of

its merits when the RAB meets. After the discussion, every RAB member assigns a score to each application. The score is based on a number of criteria, including scientific rigor and potential for advancing the field of food allergy. Based on these scores, the RAB prioritizes the applications and makes its recommendations to FARE’s board of directors regarding which applications should receive funding. The board then votes on whether to fund the recommended projects based on availability of resources and other considerations.

To further ensure that the review process is impartial, every RAB member must declare all possible conflicts of interest, information that is updated before each of the group’s meetings. For example, if a research fellow who works in the laboratory of a RAB member applies for a FARE grant, the RAB member cannot participate in or be present for the review of the fellow’s proposal.

An evolving roleSince November 2013, when FARE published “A Vision and Plan for Food Allergy Research,” its strategic plan for research, the RAB’s responsibilities have expanded. RAB members participated in the April 2013 Research Retreat that led to the development of the plan. They are now among the experts serving on four working groups charged with making recommendations for implementing the plan. In fact, two RAB members serve as committee chairs. As FARE’s plans come to fruition, the RAB will grow, adding members who bring new experience and expertise to the table. “The RAB’s role is evolving,” Dr. Burks says. “From now on, as part of the grant review process, every project we evaluate will be examined for its relevance to the strategic plan. Further, instead of waiting for researchers to bring applications to us, we will actively request proposals that advance FARE’s research agenda. Our job is to ensure that every study FARE supports will bring us closer to achieving our overarching goals: discovering new treatments that will keep people with food allergies safe from potentially deadly reactions—and ultimately, finding a cure.” •

RAB MembersA. Wesley Burks, MD, Chairman Professor and Chair of PediatricsUniversity of North Carolina School of MedicineChapel Hill, NC

Daniel C. Adelman, MDSenior Vice President, Development and Chief Medical OfficerAlvine Pharmaceuticals, Inc.San Carlos, CA

James R. Baker, Jr., MDRuth Dow Doan ProfessorMichigan Nanotechnology Institute for Medicine and Biological SciencesAnn Arbor, MI

Stacie Jones, MDProfessor of PediatricsUniversity of Arkansas for Medical SciencesLittle Rock, AR

Kari C. Nadeau, MD, PhDAssociate Professor of PediatricsDivision of Immunology and AllergyStanford University School of MedicineStanford, CA

Robert P. Schleimer, PhDChief, Division of Medicine-Allergy-ImmunologyDr. Roy Patterson Professor of MedicineNorthwestern University Feinberg School of MedicineChicago, IL

Lynda Schneider, MDAssociate Professor of Pediatrics, Harvard Medical SchoolDirector, Allergy Program, Children’s Hospital BostonBoston, MA

Food Allergy

PAG E 6 • FO O D A L L ERGY N E W S

Aimee Benz—FARE Walk for Food Allergy in Chicago, 7-year walker, volunteer and chairMy son was diagnosed with food allergies shortly after our relocation to Chicago eight years ago. I realized, at that time, that education and knowledge were both important aspects to keeping him “safe.” I was informed about FARE (previously FAAN) through my allergist and realized this was an important resource and “companion.” While researching and reading more, I learned about the walks and that the walk in Chicago was held around my son’s birthday. It was at that time that I thought there was no better way to celebrate my son than to let him see that he was not alone with food allergies and could meet others like him. We decided to set up a team so that we could help raise funds for an organization that was helping to find a cure for food allergies. We were overwhelmed by the support from our friends and family members. This support grew more over the years, as well as our involvement in the walk. We are proud to help out with the Chicago Walk in the many aspects that we have.

The Walk is a great way to educate others about food allergies and spread the word. The walk is an exciting venue where you can meet others in similar situations, meet vendors and their products, meet some of the FARE staff and just have fun walking with others!

Kevan Nipper, manager, North America administration, Mylan—FARE Walk for Food Allergy in West Virginia, 3-year walker

I find that a lot of times people do not become involved in supporting causes until it affects someone close to them and that was the case for me. I began participating in the Walk for Food Allergy three years ago after learning that my son had a life-threatening allergy to peanuts. At that time, I finally realized how common food allergies were becoming. More than likely, each of us knows at least one person (if not more) who has food allergies, which is why coming to the walks and raising awareness is so important.

It is likely that you know someone or will come into contact with someone who has food allergies so it’s important to be educated and recognize the signs and symptoms of anaphylaxis. It’s also important to help raise money so research and education efforts can continue with the hopes of one day finding a cure for this potentially deadly condition.

The FARE Walk for Food Allergy: A Family Tradition

This year’s FARE Walk for Food Allergy kicked off last month in Morgantown, W.Va., and we are

looking forward to more than 65 events scheduled from coast to coast throughout the year.

Since our first walk in 2004, the FARE Walk for Food Allergy has raised more

than $19 million, enabling FARE to invest critical funds toward finding a cure, developing educational programs to help keep individuals with food allergies safe and included, advocating at all levels of government and raising awareness of food allergy as a serious and growing public health issue.

This wouldn’t be possible without the support of the tens of thousands of you who join us each year at walks nationwide. For this issue of Food Allergy News, we shine the spotlight on some of the dedicated walkers who have made the FARE Walk for Food Allergy an annual family tradition.

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Food Allergy

FO O D A L L ERGY N E W S • PAG E 7

Prior to learning that my son had a severe allergy, I always thought that food allergies only caused a rash or upset stomach. I think it’s important to raise awareness and educate the public that food allergies can cause anaphylaxis and be life-threatening. Money raised through the walks will allow FARE to continue to support critical food allergy awareness, education, advocacy and research efforts.

Liz Gellatly, FARE Walk for Food Allergy in Detroit, 6-year walker

Our family wanted to help raise funds for finding a cure for food allergies. Our local walk was the perfect event for our family. We knew instantly at our first walk that we would walk annually. Our 8-year-old son with food allergies looked around and said, “all these kids are like me and all these people are walking to help us…amazing.” No words were more beautiful or more powerful!

Come join others in your local community walking for a cure. It’s an empowering experience. You will feel the connection to

your local food allergy community. You will feel the difference you are making!

Elizabeth Stricker, FARE Walk for Food Allergy in Denver, 2-year walker

After our son, Dawson (now 6½) suffered a severe anaphylactic reaction and was diagnosed with multiple food allergies in infancy, we began to research the disease and ways to adapt our lives to accommodate his safety and support a healthy lifestyle for him. In our research, we learned about FARE and began to subscribe to newsletters, updates, and follow their website, where we learned about the FARE Walk. We felt it would be a way to help support an organization that provides continual education on behalf of families like ours. It’s a 200-mile drive for us to make it to the Denver walk, but it’s a great educational event for us. We love that we’re able to spend a day with other families just like ours!

If you or someone you know has food allergies, take a few hours of your day to be their support system and join them for a walk. The more people that we educate, the safer the world will be for those who know that just one bite can be very devastating! •

Upcoming Walks: MAY 18Boise, ID

JUNE 7Orlando, FL

JUNE 8Wheeling, WV

JUNE 8Milwaukee, WI

JUNE 29San Diego, CA

JULY 19Omaha, NE

JULY 20St. Louis, MO

AUG. 2Minneapolis, MN

AUG. 9Buffalo, NY

AUG. 9Denver, CO

AUG. 9Knoxville, TN

AUG. 10Cleveland, OH

AUG. 23Indianapolis, IN

AUG. 23Portland, OR

AUG. 23Upstate (SC)

AUG. 24Fresno, CA

AUG. 24Newport, RI

Register now for one of the FARE Walk for Food Allergy events happening this year across the country!

Visit www.foodallergywalk.org today to find a walk near you.

A Family Tradition, cont…< CONTINUED FROM PAGE 7

Food Allergy

PAG E 8 • FO O D A L L ERGY N E W S

Plane Ticket, Passport, EpiPen, Check! A Teen’s Class Trip to SpainBy Kelley and Orion Lindberg

Kelley’s Story

Forty-one ninth graders. Twelve days. Five Spanish cities. And my son, with his allergy to peanuts, tree nuts,

and lupin flour.

Were we courting disaster?

My son, Orion, couldn’t wait to join his classmates on this school trip to Spain, and he’d participated in the fundraisers to earn his way. But I was nervous. Nervous about setting my teenager loose in a foreign country. Nervous about pickpockets and lost luggage. But mostly nervous about his food allergies.

After years of living with my son’s allergies, I’ve learned the best way to minimize risk is to be prepared. So I did everything I could to prepare my son and his chaperones. And a funny thing happened…the better prepped we were, the more confident we became.

This is how we prepared:

• I gave the chaperones and Orion’s classmates a “refresher course” on recognizing allergic reactions and using EpiPens®.

• I ordered three pairs of EpiPens®—two for my son to carry, and one for his group chaperone to carry. Each pair went into a clear case with his antihistamine, inhaler, medical insurance card, medication instructions, photo and contact information.

• I ordered Spanish translation cards from SelectWisely.com that say things like “I have a severe allergy to ____.” Great for handing to waiters and cooks, these cards also list translations for those ingredients, making it easy to scan ingredient labels and menus.

• I packed safe granola bars, jerky, and other snacks for the plane, and more for

his backpack, so he wouldn’t go hungry if a meal wasn’t safe.

• I packed Wet Wipes to clean the airplane tray table, window, and arm rests.

• I made Orion interrogate restaurant waiters about menu ingredients, hoping that if he became comfortable talking to servers here, he’d be comfortable talking to servers in Spain.

• I purchased an international texting plan for his phone, so he could text me every day and tell me he was okay!

Finally, departure day arrived, and as I kissed him goodbye at the airport, I knew that my son and his chaperones were as prepared as I could wish. Now it was all up to them.

Orion’s StoryI felt very prepared going into this trip. I knew how to react should a problem arise. I knew my friends and chaperones knew how to react, too. I programmed the Spanish emergency number (112) into my phone, and I felt very confident in both my abilities and the abilities of my friends around me.

Communicating with waiters to ensure whatever I was being served was safe for me to eat was made easier with the wallet-sized cards containing the words and phrases I needed, which I memorized on the plane ride over. Waiters and cooks were more than willing to help if I talked to them in Spanish. Anything I needed they’d get me, and if there was anything I couldn’t eat, they’d bring me a replacement. I tried lots of Spanish food like paella (a rice dish), bocadillos (sandwiches), calamari, and chocolate con churros. The only things I couldn’t eat were a couple of desserts: an ice cream here, some pastry there. I didn’t care much about that, and they brought me fresh fruit instead.

One evening, we took a cooking class from a local chef school. We learned how to make paella and los tortillas Españoles (Spanish tortillas), which are essentially omelets filled with potatoes and onions. Both were safe for me without any alterations to the recipe we were using. I volunteered to slice onions and peppers for both dishes—who wouldn’t when you get to wield a knife the size of your forearm over a flaming stove?

The only close call I had was on the plane ride home. The attendants had passed out peanuts and pretzels 30 minutes earlier, and suddenly my mouth and cheeks began to tingle—almost twitching. I thought it might have been the beginning of a reaction, and I grabbed my EpiPens and popped my recommended dosage of antihistamines. I asked a friend to talk with me for a few minutes and tell me if he noticed me swelling up or developing hives on my face or neck, and also to be on alert if I worsened and needed medical assistance.

After about five minutes the tingling faded and my friend saw no changes, so we both went back to what we were doing (though he looked back to check on me every two minutes). That was the only thing that may have resembled a reaction that I experienced the entire trip. All in all, my trip to Spain was a brilliant experience, and I’d go again tomorrow.

Kelley Lindberg is a member of the Utah Food Allergy Network. She blogs at www.FoodAllergyFeast.com. •

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FO O D A L L ERGY N E W S • PAG E 9

impact of food allergies in our country and why we need a cure!

You can also show your support by signing up for a FARE Walk for Food Allergy near you. Even if your hometown walk is months away, forming a team now is a terrific way to stay involved with food allergy awareness—and action. If FARE is not hosting a walk in your community, you can still show your support by donating $15 on May 15th, or with a general donation that will support vital research, education, advocacy and awareness programs.

Educating Others One of the most popular ways to raise awareness is to give a presentation in a

classroom, community center, library or workplace. Our Be a PAL: Protect a Life™ From Food Allergies program has been used in schools across the country for years as a way to teach kids how to be a good friend to children with food allergies. We’ve updated the program in time for Food Allergy Awareness Week with fresh ideas and fun designs! You can download the resources for free on our website and you can also purchase a number of accessories to accompany the program such as pencils, stickers, and premium posters and bookmarks. In addition to the Be a PAL program, we offer template presentations for you to use to speak to a group of your colleagues or neighbors to educate them about food allergies.

FARE is also tracking the progress of Food Allergy Awareness Week proclamations. Stay tuned to our bimonthly e-newsletter to find out how many states answered the call to recognize Food Allergy Awareness Week!

Following FARE on social media is the easiest way to get notifications about the latest Food Allergy Awareness Week and Food Allergy Action Month news. Head to www.foodallergy.org/food-allergy-awareness-week/social to follow us and find fun facts and graphics to share with your friends online. •

Join Our #TealTakeover

Food allergy is a serious medical condition—but the ways in which we raise awareness can have a lighter

approach! This year, FARE is starting its first #TealTakeover—a coordinated campaign that encourages individuals, organizations, schools, and businesses to paint their community teal, the official

food allergy awareness color. There are lots of ways for you to get involved and show your teal spirit (which will be on full display at Terminal Tower in Cleveland on May 12, as pictured above). For example, you can wear teal clothing, decorate your office in teal, or shop at one of our #TealTakeover retail partners. Or you can get creative and wear a teal wig, cover a friend’s car in teal crepe paper, or find a local sports mascot who will wear a teal cap or scarf!

However you choose to rock your teal, you’ll be helping to show the unity and size of the food allergy community. Tweet, Instagram, or post your photos with #TealTakeover and then follow along to see how everyone is participating. •

Stock Up on Awareness Materials in FARE’s Online Store

Our online store is stocked with new items that can help you raise awareness wherever you go. Our “I Love Someone With Food Allergies” bumper sticker can

be used on your car, bike or notebook cover. We also have teal ribbon lapel pins and FARE lapel pins for you to wear to work or events to help spark conversation about food allergies.

Wearing an official food allergy awareness T-shirt is another great way to show your support and raise awareness. The community voted and decided on two designs that are available through MASSCanvas in various sizes. A portion of proceeds is donated to FARE for every shirt you buy! You can find links to our store and to buy the shirts at www.foodallergyweek.org. •

Food Allergy Awareness Week, cont…< CONTINUED FROM PAGE 1

Terminal Tower is TEAL for

May 11–17

WHY TEAL?

Teal is the color of food allergy awareness! Food Allergy Awareness Week, which was started in

1998 as a way to educate about food this potentially life-threatening medical condition. Food

allergies affect up to 15 million people in the

United States, including 1 in 13 children.

Learn more about food allergies and how you can get

involved at www.foodallergyweek.org.

“Te

rmin

al T

ower

” by

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Dro

st

15 Million Americans with Food Allergies Means 15 Million

Reasons to Walk. Join the FARE WALK for Food Allergies at

the Cleveland Zoo on Sunday, August 10.

www.foodallergywalk.org/cleveland2014

Donate Today and Your Gift Will Be Doubled!During the month of May, a generous and longtime supporter to FARE will be matching every donation made, up to $150,000 in total. Please take a moment right now to double your impact to find a cure for food allergies, and to keep individuals with food allergies safe and included. The match gift applies only to general donations made this month, not event-related contributions, so please consider making a general gift today. Thank you for your continued support!

Food Allergy

PAG E 10 • FO O D A L L ERGY N E W S

Let’s Talk CampsIf your child is heading off to camp this summer with food allergies, be sure to visit our camp-related tips and resources online: www.foodallergy.org/managing-food-allergies/at-camp.

What have you found to be the most challenging aspect of managing food allergies?

Hmm, it depends on the day! Being a “food allergy mom” has definitely forced me to plan ahead and also to be vocal if I feel there is a danger to my daughter (I always try to be polite, but it’s pretty much impossible to pretend to be easygoing). But I’d probably say that I find the anxiety the most challenging—the need to be very alert whenever food is around, and food is around in most places.

Why did you choose to speak up about food allergies? For people who haven’t been exposed to them, food allergies and the ways they affect daily life can be hard to imagine; also, of course, there are some unfortunate and inaccurate stereotypes about what kind of people have food allergies. As a writer, I hope that I can get beyond these stereotypes and convey some of the unique challenges of food allergies in a direct, honest way.

What are you most looking forward to about the FARE National Food Allergy Conference? I’m really excited to attend various panels and to exchange tips with other people for handling food allergies. And as a chocolate fiend, I’m hoping that Enjoy Life will be offering samples! •

< CONTINUED FROM PAGE 3 FARE Webinar: 15 Million Reasons to Get Educated

Join Mike Spigler, FARE’s vice president of education, for FARE’s monthly webinar at 1 p.m. ET on May 14 during Food Allergy Awareness Week for a special sneak preview of the FARE National Food Allergy Conference. Mike will provide an overview of the event, share some “hidden gems” of the conference and give recommendations on how to get the most out of this unique educational event.

In addition to giving an in-depth preview of the conference, Mike will provide an update on FARE’s other education initiatives. At the end of the webinar, Mike will be available to answer questions and take your suggestions about future programming. To learn more or register, visit www.foodallergy.org/tools-and-resources/webinars.

Spotlight on Keynote, cont…

Ingredient Notices

The Kellogg Company would like you to know that starting in May, 2014, Mother’s will be changing the allergen statement on four flavors of cookies under the

Mother’s® label. The flavors, Mother’s®; Taffy, English Tea, Double Fudge and Vanilla sandwich will contain Wheat, Peanut, Milk, and Soy, May Contain Tree Nuts. The Mother’s Taffy cookie will contain Coconut, Wheat, Peanut, Milk, and Soy, May Contain Tree Nuts. No other Mother’s cookies will be impacted by the allergen composition of these cookies.

Kellogg Company has a commitment to allergen management and is confident that these cookie varieties will not cross contaminate with any of our current flavor varieties due to production practices.

The new Mother’s® cookies allergen advisory statement will include Contains Wheat, Milk, Soy and Peanut, May Contain Tree Nuts for the English Tea, Vanilla Crème and Double Fudge varieties. The Mother’s Taffy cookies will include Contains Wheat, Coconut, Milk, Soy and Peanut, May Contain Tree Nuts. The allergen statement will appear on the packages of Mother’s® Taffy, Mother’s® English Tea, Mother’s® Double Fudge and Mother’s® Vanilla Sandwich cookies.

Because product formulations may change from time to time, consumers are strongly encouraged to read the package label prior to every purchase. For more information, contact us at 800-962-1413 or visit our website at www.kelloggs.com. •

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FO O D A L L ERGY N E W S • PAG E 11

FARE Introduces SafeFARE

SafeFARE, a national public awareness campaign to make dining out safer and more enjoyable for individuals and families managing food allergies, was launched last month by FARE. The SafeFARE website (www.safefare.org) offers tools and resources for diners with food allergies,

including tips for before and during their visit to the restaurant, a customizable “Food Allergy Alert” chef card, and a searchable restaurant database that enables visitors to locate food allergy aware restaurants in their area whose staff have taken one of the country’s leading food allergy training programs. FARE is also distributing its new “Food Allergy Teamwork” PSA, starring celebrity chefs Bryan Voltaggio and Mike Isabella, to TV and radio stations nationwide. The PSA highlights the features of the SafeFARE online resource center and underscores the importance of cooperation between diners with food allergies and restaurant staff. To view the PSA and explore our resources for diners, visit www.safefare.org today. •

Help Us Grow Our Restaurant Database!The SafeFARE restaurant database is just getting started, and you can help to make it grow! Encourage your

favorite restaurant to sign up for an allergen training course and then be listed in the SafeFARE database. Just download our flyer and give it to the restaurant manager, or share the www.safefare.org URL.

FARE Hosts Second College Food Allergy Summit

The positive momentum is continuing for the FARE College Food Allergy Program. Last month, FARE hosted the second College Food Allergy Summit at

the University of Arizona, where 30 college and university representatives gathered alongside leading experts to continue work on the creation of comprehensive guidelines that will address managing food allergies in every aspect of the college experience.

The first College Food Allergy Summit, which was held in January at Virginia Tech University, focused on addressing food allergy needs in the dining services realm. The second summit focused on going beyond the dining hall—addressing the needs of students with food allergies with respect to housing and resident life, disability and health services, and social life.

Discussions at both summits will form the framework for best-practice guidelines and other tools that will be piloted by at least a half-dozen colleges in the coming year. For more information and a list of institutions that participated in the summits, please visit www.foodallergy.org/collegeprogram. •

FARE Files Amicus Brief in Food Allergy Discrimination Case

A case involving a kindergarten student with a tree nut allergy has the potential to set a precedent for food-allergy-related accommodations in a federal appellate

court. FARE, joined by the Council of Parent Attorneys and Advocates, recently filed an amicus (friend of the court) brief in the civil rights case, T.F. vs. Fox Chapel Area School District, in the Third U.S. Circuit Court of Appeals.

A federal judge previously ruled that the school district did not discriminate against the child in violation of Section 504 of the Rehabilitation Act, and that the school offered reasonable accommodations, and had not retaliated against the student’s parents when it filed a truancy petition after the parents withdrew their child from school. Among the accommodations that the school offered was special lunch seating at a nut-free table that was actually a single desk in the cafeteria.

The amicus brief outlines the critical importance of school-wide food allergy management policies, as well as detailed individualized student accommodation plans that not only note policies, but explain how they will be carried out and by whom.

We will keep you posted on the outcome of this case. •

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Spring Luncheons Raise Vital Funds for FARE

FARE’s two spring luncheons are expected to raise at least $1.3 million for research, education, advocacy and awareness programs. The 15th Annual New York Spring Luncheon, held April 30 at Cipriani 42nd Street, honored Lianne Mandelbaum,

founder of No Nut Traveler, with its Leadership Award. Hugh Sampson, M.D., professor of pediatrics, allergy and immunology at the Icahn School of Medicine at Mount Sinai and chair of FARE’s Medical Advisory Board, and Kari Nadeau, M.D., Ph.D., associate professor of pediatrics at Stanford University School of Medicine and member of FARE’s Research Advisory Board, were the guest speakers. The luncheon, which raised $970,000, was co-chaired by Abbey Braverman, Roxanne Palin and Stephanie Winston Wolkoff and Kari Nadeau. WABC-TV news anchor Lori Stokes, who is personally affected by food allergies, was the mistress of ceremonies.

The Third Annual Chicago Spring Luncheon will be held May 9 at the Four Seasons Hotel Chicago. Tony Priolo, executive chef and owner of Piccolo Sogno and Piccolo Sogno Due, is the chef honoree. Famed chef Cat Cora is the keynote speaker. The Chicago luncheon is co-chaired by Denise Bunning, Linda Levinson Friend and Cari Sacks. The luncheon is expected to raise in excess of $400,000. •

Your Membership Makes an ImpactBecoming a member of FARE means you are standing up for the 15 million people in the U.S. with food allergies. What does your FARE membership mean for you?

“FARE is a national food allergy organization that is truly greater because of the sum of its parts. A FARE membership is the gateway to a family who understands, friends who’ve walked a mile in your shoes, and professionals who know how to keep you safe while searching for a cure. Becoming a member was my first and possibly most important step in my family’s food allergy journey.”

—Kimberly Pellicore is a FARE member who blogs at thefoodallergymom.wordpress.com

Join us! To become a member of FARE, visit www.foodallergy.org/membership.

FARE Teen Advisory Group—Ready for Action!

FARE’s 2014 Teen Advisory Group (TAG) has been selected! A total of 180 TAG members will be working on youth programs, creating content for our Teen Resources page on the FARE website and Teen Blog, and supporting and advocating

for teens with food allergies across the country. They will serve as leaders nationally and within in their geographic regions to provide peer-to-peer mentorship.

Teen advisors can be found supporting programs in six different geographic areas: Mid-Atlantic, Midwest, New York/New England, Southeast, Southwest and West. TAG members will serve as advisors from April 2014 to February 2015, and additional program opportunities will be made available through their efforts. For information on connecting with TAG members in your area, or any of our teen programs, contact Lynn Heun, Family Services Manager, at lheun@foodallergy.org. •

Left to right: Lianne Mandelbaum, Roxanne Palin, Stephanie Winston Wolkoff, Lori Stokes and Abbey Braverman

Food Allergy

FO O D A L L ERGY N E W S • PAG E 13

Advocacy Update By George Dahlman

FARE and food allergy advocates across the country opened 2014 with a series of state and federal initiatives

aimed at increasing opportunities for research, support and access for the food allergy community.

Stock Epinephrine At the end of 2013, 32 states had laws or guidelines in place allowing schools to stock undesignated epinephrine auto-injectors. So far in 2014, seven additional states have passed authorizations for the stocking of epinephrine—Maine, Alabama, Wyoming, South Dakota, Idaho, New Mexico, and Ohio bringing the total to 39. A map and listing of state statutes is now available on the FARE website. Campaigns remain active in California, Connecticut and New York.

On the federal side, following the success of stock epinephrine campaigns in the states, FARE is also asking Congress to fund grants to support school food allergy programs, including the purchase of epinephrine and personnel training. When Congress passed the Food Allergy & Anaphylaxis Management Act in 2011, it authorized a five-year funding program to support the purchase of supplies and training. FY 2015 is the final year in which these funds would be available.

Restaurants Inspired by the Massachusetts and Rhode Island models, FARE developed a working group of food allergy advocates to develop a campaign focused on how food allergies

are managed in restaurants, including creating draft legislation and support materials. The core of the legislative model is a requirement for food allergy training in restaurants based on the FARE/National Restaurant Association ServSafe Allergens program. Since the beginning of the year, bills have been introduced in Maryland, Michigan, New York and Florida. Following an active campaign, the Maryland legislation has stalled for this year, though the other state bills remain active.

Higher Education Epinephrine Legislation Colleges are now taking a lesson from the K–12 classroom. New Jersey and Indiana recently passed legislation that requires colleges and universities to develop policies that address the needs of students and staff with food allergies. The precedent provides opportunities for additional state initiatives.

Food Allergy Research For medical research, the President’s budget requested $30.362 billion for the National Institutes of Health—a minor increase of $211 million (0.7%) over the FY 2014 level. The National Institute of Allergy, Immunology & Infectious Diseases (NIAID)—which covers food allergies—should expect a proportional piece of that funding. FARE is requesting Congress give increased emphasis and financial support to food allergy research. Similarly, FARE is requesting that Congress include food allergies in the list of diseases that is eligible for medical research funding at the

Department of Defense, which conducts its own medical research program.

In the AgenciesLast year, FARE convened a Regulatory Working Group that included clinicians, Food and Drug Administration (FDA) experts, industry advisors, public policy talent and food allergy consumers to review and compose FARE comments to the FDA on food allergy thresholds in manufactured foods and on the preventive controls required as part of the Food Safety Modernization Act.

In 2014, the group has continued to help in the development of FARE commentary on pending regulations including FDA requests for comment on Designation of High Risk Foods and Preventive Controls for Animal Food. Regulatory comment is also on deck for a Department of Justice rule regarding interpretations of the Americans with Disabilities Act and an FDA request for comment on the posting of recall notices.

In the CommunityGrassroots—Since FARE launched its new FARE Advocacy Action Center, in September, it has enrolled almost 4,000 food allergy advocates and issued 27 Action Alerts. The Action Center links individual advocates to their state and federal legislators, provides the opportunity to influence current debates in Washington and state capitals, and includes a toolbox of strategies to effectively advocate for the interests of the food allergy community.

Grasstops—Last year, FARE convened an Advocacy Leadership Council composed of food allergy parents and family members. The group serves as a policy development and strategy team as well as subject matter leadership teams to advise on specific issue campaigns. The group will meet at FARE’s Leaders’ Summit as part of an “Advocacy Track” for orientation and consultation with key food allergy advocacy volunteers. •George Dahlman is the vice president of advocacy and government relations at FARE. Join the FARE Advocates Network by visiting www.foodallergyadvocacy.org.

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PAG E 14 • FO O D A L L ERGY N E W S

Allergy-Friendly RecipesSugar Cookies for Food Allergy Awareness Week Milk-free, Egg-free, Peanut-free, Tree nut-free

COOKIES

⅔ cup shortening ¾ cup sugar 1 tsp. vanilla extract 1 ½ T. water, 1 ½ T. oil, 1 tsp. baking powder; combined teal food coloring (optional) 4 tsp. water 2 cups flour, sifted 1 ½ tsp. baking soda ¼ tsp. salt

Preheat oven to 375 degrees. Cream together shortening, sugar and vanilla. Add water, oil and baking powder mixture; beat until light and fluffy. Optional: add food coloring as desired to remaining water. Stir water into shortening mixture. Sift together dry ingredients; blend into

creamed mixture. Divide dough in half. Chill 1 hour.

Grease cookie sheets. On lightly floured board, using half of the chilled dough at a time, roll to 1/8-inch thickness. Cut in desired shapes with cookie cutters. Bake for 6 to 8 minutes. Cool slightly; remove from pan and continue cooling on wire racks. Makes 2 dozen cookies.

ICING

1 cup confectioners sugar 4 tsp. water 1 tsp. clear vanilla extract

Combine sugar and water and stir until smooth and to desired consistency. Add

vanilla. Spread over cookies. Allow to harden.

To decorate cookies as pictured, make two batches of icing. Add teal food coloring to one batch (if you don’t have teal food coloring, try combining blue and green until you have the shade of teal you like). Spread cookies with white icing. Snip off the corner of a small plastic bag, then fill with teal icing and pipe the outline of the cookies in teal. •

Summer Reading List

S ummer will be here before you know it! What’s on your food allergy summer reading list? Here are our recommendations:

• New resources on the national school food allergy guidelines. FARE, in consultation with the Centers for Disease Control and Prevention (CDC), has developed several new downloadable PDFs to help schools adopt the CDC’s new guidelines. A handout on recommendations for classroom food allergy management and handouts specifically for school district administrators and school board members are available at www.foodallergy.org/cdc.

• Allergic Living magazine. This quarterly publication is devoted to food allergies, asthma and celiac disease. FARE members can get $10 off a two-year subscription or $5 off a 1-year subscription to Allergic Living. Visit www.foodallergy.org/member-benefits for more information.

• Your Food Allergy Field Guide. A digital comprehensive guide for anyone newly diagnosed with food allergies is available at www.foodallergy.org/field-guide.

• FARE Blog. Our blog features ongoing series, guest posts and FARE staff-authored posts on topics such as “What’s so funny about anaphylaxis?” Bookmark our blog at blog.foodallergy.org.

Voluntary Guidelines for Managing Food Allergies In Schools and Early Care and Education Programs

Your Food Allergy Field Guide

Food Allergy

FO O D A L L ERGY N E W S • PAG E 15

FARE Awards More Than $135,000 in Support to 60 Communities

FARE recently announced the funding of 60 Community Outreach Grants totaling more than $135,000

in support of programs to advance food allergy education, advocacy and awareness in local communities nationwide. This is the largest grant pool ever awarded through

the program in a single year, and more than double the amount awarded in 2013.

The FARE Community Outreach Grants Program empowers local food allergy leaders—food allergy support group leaders and FARE Walk for Food Allergy walk

chairs—to run education and awareness programs targeted at bringing a better understanding of food allergies to their local communities. Congratulations to the local leaders who are spearheading the following projects:

MIDWESTFood Allergy & Anaphylaxis Michigan Conference

Circle of Food Allergic Families (COFAF) Support Group Leader (Metro Detroit, MI)

Back to School with Food Allergies Education for Schools

Tri State Food Allergy & Anaphylaxis Support Group (Serving Southern IL, IN, and KY)

504 Plans—3 Part Series of Presentations

FACES of Michigan (Macomb County, MI)

Share the Knowledge SummitFood Allergy Focus (Cleveland, OH)

Understanding Physical, Social, and Emotional Aspects of Kids Living with Food Allergies—Creating a Plan to Keep Them Safe & Included

FARE Walk Milwaukee (Milwaukee, WI)

Wisconsin Community Growth Initiative

Food Allergy Association of Wisconsin—SE WI Chapter (Southeast WI)

Freeze Pops to Say FAREwell to Food Allergies

FARE Walk Chicago (Chicago Metro Area, IL)

Michiana Food Allergy Anaphylaxis Support

Michiana Food Allergy Anaphylaxis Support (South Bend/Lakeville, IN)

Food Free Easter Egg HuntNo Nuts Moms Group of Michigan

(Auburn Hills, MI)

Booth Outreach ProgramAnaphylaxis & Food Allergy Association of Minnesota (Statewide, MN)

Food Allergy Resource FairFood Allergy Support Group of Minnesota (Statewide, MN)

Halloween/Fall Event, St. Louis County Health & Human Services Conference, Printed Materials & Website Support

Northland Food Allergy Support Group (Duluth, MN)

Halloween Event, Winter Event, and Educational Materials

West Metro Food Allergy Connection (Howard Lake, MN)

Resource Fair & PresentationsFood Allergy Association of Wisconsin

(Madison, WI)

School Nurse Advocacy EffortFox Valley Food Allergy Support Group

(Fox Valley Area, WI)

FARE Conference ScholarshipFARE Walk Detroit (Detroit, MI)

NORTHEASTCoping with Transitions: Sessions for Parents & Children with Food Allergies

FARE Walk Westchester (Westchester County, NY)

FACTS Forum on Food Allergy in Schools: Keeping Our Children Safe

Food Allergies: Coping, Teaching, Supporting (FACTS) (Rochester NY)

Food Allergy Expo and ConferenceFood Allergy & Asthma Support Group of North Jersey (Northern NJ)

Food Allergy Awareness Week Programming, Guest Speaker Series, Resource Printing & Web Development

Food Allergy Education Network (Statewide, CT)

Program on Eosinophilic Esophagitis in the Spectrum of Food Allergy

FARE Walk Boston (Boston, MA)

Support Group Website BuildFoodAllergyNY (Tarrytown, NY)

Educational Outreach for Schools, Families, & Children with Food Allergies

Capital District Food Allergy Support Group (Albany, NY)

Community Awareness Initiative for Food Allergies and Educational Info Distribution

FARE Walk Buffalo/Western NY (Buffalo, NY)

Port Washington Nurse Education Scholarship

Food Allergy Support and Education (Nassau County, NY)

Community Stewardship MaterialsGreater Buffalo Food Allergy Alliance

(Buffalo, NY)

Materials for Local Baseball Game Peanut-free Section and School Health Fair

Food Allergy Families of Rockland (Rockland County, NY)

Feel Good Forum and Support Group Operations

FEAST of the Main Line (Philadelphia, PA)

PHACT Awareness and OperationsParents Having Allergic Children Team (PHACT) (Chester County, PA)

Support Group OperationsFood Allergy Support Group of Tidewater (FASGOT) (Hampton Roads/Tidewater, VA)

Education Materials for Loudoun County School District and Support Group Operations

Loudoun Allergy Network (Loudoun County, VA)

School Presentation Packs for Food Allergy Awareness

Food Allergy Support Group of Northern VA (Fairfax, VA)

Food Allergy Awareness Week Campaign and Support Group Activities/Materials

FARE Walk Wheeling/Ohio Valley Kids with Food Allergies (Wheeling/Moundsville, WV)

NORTHEAST/SOUTHEASTSoutheastern VA and Northeast NC Food Allergy and Anaphylaxis Community Enrichment

FARE Walk Virginia Beach/Food Allergy Association of Virginia Beach (Southern VA/Northern NC)

SOUTHEASTEducational Symposium/Walk Kickoff and Support Group Development

FARE Walk Birmingham (Birmingham, AL)

St. Johns/Jacksonville Nurse Training, Support Group Maintenance, and Lending Library Materials

FARE Walk Jacksonville/Food Allergy Families of St. Johns (Jacksonville/St. Johns, FL)

Educational Symposium/Walk Kickoff/Ask the Expert Panel

FARE Walk Tampa (Tampa, FL)

Educational Symposium/Walk Kickoff/Ask the Expert Panel

FARE Walk Orlando (Orlando, FL)

Food Friendly Halloween PartyNo Nuts Moms Group Palm Beach County (Palm Beach County, FL)

Atlanta Food Allergy Outreach/Atlanta Walk

FARE Walk Atlanta (Atlanta, GA)

Food Allergy Treatment Roundtable and Chefs Make Vacations Easy

FARE Walk Raleigh/NC FACES (Raleigh, NC)

EMT/First Responder Anaphylaxis Training

PAK Charlotte (Charlotte, NC)

Practice of Presence Workshop and Support Group Operations

Food Allergy Families of the Triad (Triad, NC)

Education and Outreach to Promote FARE Walk

FARE Walk Simpsonville/SAFE of Greenville (Greenville, SC)

Walk Symposium and Support Group Revitalization

FARE Walk Nashville (Nashville, TN)

Walk Seminar, Support Group Maintenance, and Support Group Lending Library

FARE Walk Memphis (Memphis, TN)

Project Teal

Food Allergy Community of East Tennessee (FACET) (Knoxville, TN)

SOUTHWESTFood Allergy Community Awareness and Education

SAFE Boulder County (Boulder County, CO)

Educate Schools in Central OklahomaFood Allergy Awareness Coalition

(Central OK)

2014 Austin Families with Food Allergies Retreat, ER and Urgent Care Education

Austin Families with Food Allergies (Austin, TX)

Kyle Dine Concert and Awareness Materials

San Antonio Food Allergy Support Team (San Antonio, TX)

Kyle Dine Concert and Awareness Materials

FARE Walk Phoenix (Phoenix, AZ)

WESTClark County School District CDC Guideline Implementation

FARE Walk Las Vegas (Las Vegas, NV)

Educate Northern Nevada School Nurses and Principals

AAPE Nevada (Northern NV)

Local Adoption of Statewide Food Allergy Management Guidelines in Oregon K-12 Schools

Oregon Food Allergy Network (OFAN) (Statewide, OR)

Regional Food Allergy Conference, Kyle Dine Concerts, Field Guides to Newly Diagnosed, and Restaurant Education Scholarship for Small Businesses

Washington FEAST (Seattle, WA)

Kyle Dine Awareness Concerts, School/School Nurse Education, Educational Materials, and Support Group Operations

San Francisco Bay Area Food Allergy Network (Bay Area, CA)

Support Group Development, Awareness Activities, Food Allergy Free Easter Hunt

No Nuts Moms Group LA (Los Angeles, CA)

Website MaintenanceBillings Kids with Food Allergies

(Statewide, MT)

Utah Food Allergy Easter Egg Hunt, Conference, Support Group Education, Kids Summer Camp, Trunk-or-Treat, Kyle Dine Concert

FARE Walk Utah/Utah Food Allergy Network (UFAN) (Statewide, UT)

Food Allergy

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