7x9000

Let's give them one last hurrah.

  • She/Her

“In your darkest hour, in the blackest night... think of me... and I will be with you. Always. For where else could I go? Who else could I love but you?”


Once, there was a link here. Now it is a memory. A memory of laughter and hope. A memory of good times. A memory that shall not be forgotten.

Stand tall, my friends. For our journeys shall never end.


If you still want to find me:
https://linktr.ee/7x9000


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alyaza
@alyaza
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lorenziniforce
@lorenziniforce

This would be fucking lovely in Chinese restaraunts in the Philippines because holy shit do I have to inquire about every item I order (I have a shellfish allergy and most of the Chinese culinary heritage in this country is fujianese fare that's shrimp shrimp and more shrimp)


chamomile
@chamomile

The bit about overworked/overtired workers is so on-point, too. I've had reactions multiple times because I was told I could safely eat a particular menu item... when I could not. Luckily for me my allergies are not life-threatening, but this should just be a standard that every establishment needs to label and train workers on. I don't understand how labeling is still such a patchwork affair.

This is doubly true with recent changes to US allergen laws which has resulted in sesame flour (a major allergen) being added to bread products with little fanfare. It used to be that you could easily tell if bread was unsafe (are there visible seeds on it?) but now I need to be sure that someone actually goes and reads the label, and if they don't have it available... I guess I'm finding somewhere else to eat today.

It's gotten to the point where it's much easier and safer to go to large national chains, which tend to be better about publishing comprehensive allergen charts. Which is frustrating, because I'd much rather go to a local place most of the time, but in my experience they're much less consistent about having proper labeling/training on this sort of thing.


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in reply to @alyaza's post:

mentioned parallel, but I'm allergic to lettuce so it doesn't surprise me. in America we only seem to care about anaphylaxis, but a lot of greens can cause severe gut inflammation if your immune system doesn't like one of their innate pest control proteins. if I hadn't figured it out it's very possible I'd have a colostomy and/or a tumor by now.

hell, I'd be ecstatic if we could just convince restaurants that if you're already listing ingredients, at least include all of the whole ones. the number of times I have received lettuce on a sandwich that had a big list of non-lettuce items written out... (and that one's too rare to end up in a system like this which is clearly also A Good Thing but nothing prevents both)

there are so many things that should be ISO standards where we can't even get a national standard

(also what the hell is up with standards costing money to read. of course they don't get followed, why would a business pay €300 to follow a standard they aren't required to? and if they are required, why does knowing the requirements cost €300!