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Dear List

One month ago we started my dd on the Celiac diet. In less than two
weeks she will be going to a small college/apprenticship program about
40 miles east-south-east of Erie, PA.  The cook at the college is
freaking out over the prospect of a Celiac student. They have a large,
restaurant-style kitchen where the students cook all the meals for each
other on a rotational basis. (Culinary art is one of the required
classes.) Do you have any suggestions on:

    * how to keep 20+ new cooks from accidentally contaminating my
      daughter's food.
    * Where GF products can be obtained in the greater Erie,
      Pennsylvania area
    * They get most of their food from the Sysco corporation. Do any of
      you have any experience with Sysco foods?

Thank you in advance for all your help.

Deborah Martin
(in central Oklahoma -- more than a thousand miles away from where my dd
will be)

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *