🚀 go-pugleaf

<<Disclaimer: Verify this information before applying it to your situation.>>

Danna wrote:

>  Today I spoke with Margaret McDonald at Trader
>Joe's (617-433-0234 x 103) who was in charge of producing the list,
>but
>really did not know what she was looking for.  For example, when she
>included the sandwiches, it was because the flour was stated as
>"unbleached flour" rather than wheat flour.  I no longer trust
>ANYTHING
>on the list given what I learned of her knowledge about the subject.

I have experienced this "misunderstanding" many times, it seems to relate
to how thorough I am in persuing and educating the contact person.  There
are so many issues to consider, i.e., cross-contamination from production
lines, variations on starches given availability, definitions of terms
like "flour".  Has anyone tried to assemble a comprehensive questionaire
to use as a guideline for this kind of research?  Let me know also if
there is an interest in producing such a document and I will consider
undertaking the task myself.  Have the GF groups that produce the "food
guide" created such a document?

Danelle Sorensen
Kansas City, Kansas, USA
homesweethome@juno.com

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