Clashing rights and conflicting disabilities

As allergic reactions to everything from peanuts to poodles become ever more prevalent we are all likely to find ourselves sitting on the horns of some uncomfortable dilemmas. Two recent stories, culled from John Scott’s’ latest news’ files, illustrate what I mean…

Story 1. Cat Allergy versus ‘emotional support’ – courtesy of the Calgary Herald

Air Canada is currently struggling to find away to accommodate both those passengers who are allergic to cats and those who need to keep their cat with them when travelling for emotional support – both classed as persons with disablities and therefore protected by anti-discrimination legislation.

The Canadian Transport Agency has required Air Canada to either ban cats from the aircraft cabins or to provde a five row buffer zone and a cat-free zone with upgraded air circulation fro those suffering from severe cat allergies – the latter being feasible in some of Air Canada’s planes but not in its large fleet of Dash-8s. This may be tiresome for the airline, but is not unmanageable. Well, not until a pasenger who travels with a cat as emotional support wants to get on the same plane.

But while the cat allergic passenger would presumably have  warned the airline of his/her need for a cat-free area, the person with the ‘emotional support’ cat does not need to provide any advance notice to carrier and can just show up for the flight and and present a note from the certified mental-health professional who is treating them – and cannot be refused a seat on the flight.

Bizarre though this may seem to those of us who are neither cat allergic nor in need of feline support, it presents a serious problem to both of the travellers and to the airline…

Story 2. Mother of defendant not allowed into court room as she was wearing perfume – courtesy of the Quad-City Times

In this case Babette Liby and her mother were not allowed to enter the courtroom where her son was being sentenced on a drug charge (and therefore even to see him before he was taken away to prison) because they were wearing perfume and the court reporter had an allergy to perfume.

While expressing sympathy for the court reporter (Mrs Liby said that she fully understood allergic’s reporter’s position as members of her own family had to carry Epipens for an allergy to bee stings) she felt that her right to see her son had been violated by not being allowed to enter the court room.

As the journalist who wrote the piece commented, ‘in this case an individual’s right to not be placed in peril in her workplace is overriding others’ right to be present in her workplace.’ Is this right?

It is the same dilemma which is faced by schools which have peanut allergic pupils – and which ones do not these days? Are the non-peanut-allergic children’s rights being violated by being prevented from eating a harmless (to them), nutritious and much loved food merely because it may cause harm to another child? While no parent would, I am sure, willingly wish an anaphylactic reaction on an allergic child, and while one can fully appreciate the concern that having peanuts in a school setting must cause to the parents of peanut allergic children (let alone about the children themselves) there is a perfectly valid point of principle here.

To move it out of the world of allergy, the same argument is deployed by smokers wanting to know why their freedom to enjoy themselves as they choose (eg by smoking) should be restricted by those who do not wish to smoke. In the case of smoking, the evidence of the harm to the population at large done by smoking does now seem sufficiently robust to justify the arbitrary curtailment of smokers’ rights. But in the case of the cats, you have a much more equal balance of potential harm – while in the case of the perfume and the court reporter you have a clash of two entirely different rights (the mother’s right to see her son and the perfume-allergic reporter’s right to continue to do her job and have her workplace accommodate her allergy). And who is to adjudicate on which is the more important?

 

Fancy a freefrom skiing trip? Combined with a two tier birthday cake?….

My nephew, Alastair, and his wife, Kathryn, are just setting up for their first season with their very own ski-ing chalet in France – they have spent the last two years learning the ropes running chalets for other people. Their new chalet has two kitchens and as they are both keen cooks and very interested in freefrom food they plan to run one kitchen as an allergen free kitchen – so that they can  cater for groups who include coeliacs or those with allergies. They have been back in London checking out freefrom suppliers and what they will be able to get shipped out to Morzine on a regular basis.

So, if you are interested in going ski-ing ‘freefrom’ check in at their website at www.alikats.eu as they have just started taking bookings for the new season.

As it happened, it was Kathryn’s birthday while they were here so, always aiming to be helpful, I thought we should make her a freefrom birthday cake. But then we got a bit carried away and thought we should make two – and then we decided to sandwich them together – and then we decided to top them with ice cream…… The result was unusual and actually pretty tasty – although probably not the ideal after a rather large curry!! However, lest anyone should fancy trying one, the other, or even both – here they are and you will find the recipes below.

NB. We did a double-thickness chocolate layer as we were feeding several chocoholics. The recipe below is for half that quantity so that your two layers would be the same thickness! Although both cakes are gluten and dairy free, I am afraid that neither are egg free – next birthday…

Coffee and ground almond cake with coconut and pecan icing

Dairy, gluten, lactose, nightshade, soya and wheat free; can be corn free

50g/2oz  dairy-free spread (or coconut oil or butter)
100g/4oz pale muscovado sugar
2 shots/100ml strong expresso coffee
4 eggs
50g/2oz ground almonds
50g/2oz rice flour
50g/2oz teff flour or polenta
2 heaped tsp gluten and wheat free baking powder

200g/7oz coconut oil
100g/4oz dark muscovado sugar
2 scant tbsp Cointreau, Amaretto, Grand Marnier or strong coffee
approximately 30 pecan nuts

Heat the oven to 180C/350F/Gas Mark 4.

Beat the spread, coconut oil or butter with the sugar until light and creamy. Beat in the coffee then, one by one, lightly beat in the eggs accompanying each with a spoonful of the flour mix. Fold in the rest of the flours and baking powder.
Line the base of a 20cm/8inch cake tin with greaseproof paper then spoon in the mixand smooth off.
Bake for 30 minutes or until a skewer comes out clean. Turn onto a rack and allow to cool completely.

Meanwhile make the icing by beating the coconut oil vigorously with the dark muscovado sugar until creamy then beat in the liqueur or coffee.
When the cake is completely cold, spread the icing over the top and decorate with the pecan nuts.

 

Mega rich chocolate cake with chestnut flour and ice cream

Corn, dairy, gluten, lactose, nightshade, soya and wheat free; can be nut free

This is best eaten warm from the oven, when the centre is still just slightly gooey, with whatever kind of ice cream you can tolerate – but still pretty yummy eaten cold with a cup of coffee the next day. You can ice the cake with a chocolate ‘butter’ icing or the coconut and coffee icing but we felt that it was really quite rich enough the way it was!

Serves 6

125g /5oz  85%  cocoa solids dark chocolate
2 tbsp hot water
4 eggs, separated
100g/4oz caster or pale muscovado sugar
25g/1 oz chestnut flour (if you want to make the cake nut free then use 25g/1 oz rice flour)
4 scoops of whatever vanilla or ginger ‘ice cream’ that you can eat

Heat the oven to 180C/350F/Gas Mark 4 and line the base of a 20cm/8inch cake tin with greaseproof paper
Melt the chocolate carefully in either a microwave or over hot water then add the two tbsp hot water.
Meanwhile, beat the egg yolks with the sugar in a beater until light and fluffy.
Lightly beat in the chocolate and the chestnut  or rice flour.
Whisk the egg whites in a separate bowl until they hold their shape softly but are not peaky. Stir 1/3 of the whites into the chocolate mix, then fold in the rest, mixing them as thoroughly as you can.
Spoon into the cake tin and bake for 30 minutes.

Remove from the oven and allow to cool slightly before turning it out onto serving dish. Allow to cool a bit more (or the ice cream will melt immediately) then either serve it piled with scoops of vanilla or ginger ice cream – and maybe even candles – or place it on top of the iced coffee cake and pile with scoops of vanilla ice cream…..

 

Yurting…

I have just been staying in a yurt. A very fine yurt, tucked into a clearing in the wonderfully wild, woolly and verdant garden belonging to old friends of the late David Fleming, author of that extraordinary blueprint for a sustainable future, Lean Logic.

I had never seen, let alone stayed in, a yurt before. But what an unexpectedly charming experience. Roomy, very cosy once its own wood burning stove was up and running, romantic and truly Mongolian with its weaving willow rafters winding up to a small glass dome and crossed willow wands supporting the canvas cover. Complete with candles, a Kelly kettle, a tap and sink outside the door, a stone lined barbecue with chairs and tables in front and an outdoor bath under which you light a fire to heat the water, what more could you want?

The yurt lives on the Lincolnshire coast just east of Louth (delightful bustling little mediaeval town with more good food shops than I have seen in years), ten minutes from wide salt marshes (now the protected home of many rare wading birds) where you can sit on the dunes to listen to the silence – until you realise that the silence is not silent at all but peppered with the distant calls of the wading inhabitants.

Forty minutes away is Lincoln with the largest cathedral in the world (well, it certainly looks as though it is) perched upon the top of a steep hill along with a baronial castle, a copy of Magna Carta, a Victoria prison (the first ever ‘separated’ prison) and a narrow, winding main street called Steep Hill which totally justifies its name by being at least 1 in 4.

Best of all, having enjoyed the produce of my lovely hosts’ prolific garden while there, I came home laden with with this chard which looked so wonderful that I had not the heart to chop it up and put it in the fridge, a few of the grapes from which they will later make wine, a bag full of apples rescued from the cider pile, and reinspired to ‘make my garden grow’ – well, grow something more useful than fuschias and delphiniums anyhow! Next year there is to be rocket round the foot of the clematis, chard in tubs (my miserable chard-failure earlier in the year might just have been down to badly drained London clay), parsley lining my flower beds………

If you fancy a romantic night or two in a Lincolnshire yurt (getting inspired about gardening  does not have to come with the package), you can have one, between March and October provided it is not already booked up, for a very reasonable price. Just check in to the Tithe Farm website.

PS In case you are lucky enough to get your hands on some chard – although I doubt that it could ever be as magnificent as mine – I can offer you a few recipes:
Butter bean and chard salad 
Tuna steaks with chard and coconut milk
Quinoa with Chard and Pine Nuts
Flageolet, fennel and chard pot with green pepper corns