Last night an organization I believe in, Senior and Disability Action, had a fund-raiser, a CommUNITY Celebration, and I was relieved that they included some vegan sushi, shown in the picture above.  (I was so happy when I saw it that instead of taking a picture as I'd done with the other plates/platters, I filled my plate.)  This was finger good--for very big fingers.

I took picture, as I was asked, of the whole event, but my pictures weren't sensational.  I wrote the following when the press person thanked me for the photos she hadn't used.

I meant to take a picture of the vegan sushi!  Sometimes one progressive organization sabotages another, and I'm not sure how many people--especially older people--realize that plant-based is the best choice for people concerned about animal welfare and the environment, and of course, it's recommended for seniors.  

"Kaiser Permanente recommends plant-based eating for seniors due to its potential health benefits, including reducing the risk of heart disease, type 2 diabetes, and certain cancers. A plant-based diet emphasizes whole, unprocessed plant foods like vegetables, fruits, beans, lentils, nuts, and seeds, while minimizing or eliminating animal products and processed foods."

Next year, I'll be happy to make a donation to provide something  savory that's plant-based and a sweet, tasty, plant-based dessert.  Please remind me!  

 

 

At a beautiful wedding, the hosts thoughtfully indicated that I was a vegan/vegetarian. But the staff served everyone else before me, which seemed strange because there were so few people asking a for  vegetarian dinner.  It seems that it would be simpler to serve the minority group first.  That got me to thinking about why airlines serve first people who've made a particular dietary request.  Here's what Chat GPT says:  

In most cases, airlines do serve special diet meals (such as vegetarian, gluten-free, or kosher) to passengers first during meal service. 

Here's why:

• Logistical Efficiency: Special meals are pre-ordered and are typically delivered to the plane separately from the standard meal trays. Serving them first allows the cabin crew to address these specific orders efficiently before they begin the main meal service, which can involve a broader range of choices and may take longer to distribute throughout the cabin.
• Accuracy and Verification: By serving special meals first, flight attendants can double-check that each passenger receives the correct meal they requested, especially important for those with allergies or strict religious dietary needs. This personalized approach helps to minimize errors.
• Customer Service and Needs: Passengers with specific dietary needs often rely on these meals for health or religious reasons. Prioritizing their meals demonstrates the airline's commitment to accommodating these needs and provides a better overall experience for those passengers.
• Early Service Benefits: Receiving a meal earlier can be particularly advantageous on longer flights, allowing passengers to enjoy their meal and relax sooner. 

In short, serving special meals first simplifies the meal service process for the cabin crew, ensures accurate delivery, and enhances the experience for passengers who depend on these specialized meals. 

In restaurants serving a banquet, should requests for people with special diets be served before others or after them?

Serving requests for individuals with special dietary needs at a banquet is a matter of 

etiquette, inclusivity, and ensuring a positive experience for all guests. While there are no hard and fast rules demanding that special meals be served strictly before or after others, some considerations can guide the process: 

• Prioritize Safety and Comfort: Individuals with allergies or severe dietary restrictions must receive their food in a timely and accurate manner to prevent discomfort or health risks.
• Coordinate with the Kitchen and Serving Staff: The kitchen should be well-informed of the dietary needs and have protocols in place for preparing and delivering the special meals safely and efficiently, according to Daily.dev. Communication with the serving staff is also critical so they know who receives a special meal and can deliver it correctly.
• Avoid Making it Seem Like a Burden: Ideally, special meals should be served discreetly and seamlessly, blending into the regular meal service to avoid singling out the individual and making them feel like a burden or an afterthought.
• Flexibility is Key: The best approach may depend on the specific circumstances of the banquet, such as the size of the gathering, the complexity of the special meals, and the overall flow of the service.