Guest guest Posted February 28, 2011 Report Share Posted February 28, 2011 Thanks for this information. I'm sending this reply in hopes of starting a more appropriate subject line for the topic. H. -----Original Message----- From: m.wulftange <m.wulftange@...> < > Sent: Sun, Feb 27, 2011 4:15 pm Subject: [ ] Re: warning about Pica Pica As a grateful and loyal diner at Pica Pica Maize Kitchen, I just wanted to personally reply to several of the negative threads concerning this company. I was diagnosed with celiac and eat a "GF" diet for the last seven years. Additionally, I am 30yr veteran restaurant proffessional. I do not eat at most restaurants that advertise "GF", as most Chefs and companies still do not fully understand nor are willing to incur the cost of what a truly "GF" product is. Ie: I have personally seen cross-contamination even with the best of intentions, due to lack to full knowledge for ingrediant purchase, prep, cooking, handling and presentation. Truly "GF" dining is a relatively new arena and the educational and production aspects are often far behind the good motives of many restaurant companies, since restaurants are not held under as many FDA guildlines as retail "shelved" food products are. Pica Pica Maize Kitchen is only 1 of 3 restaurants or companies in N. California! I have found, after careful research, that is actually delivering "GF" products according to FDA standards. I am severly sensitive to any trace particals and have never gotten sick in my 7 months of dining with this restuarant. Additionally, I continue to test "non reactive" in my blood tests. One negative thread accused the company of a "business angle used irresponsibly". Since they have product tested and posted the FDA standard results, I do not see how there is "irresponsibility" on their part at all? I find their ongoing consulting relationship with the major Celiac Educational Organizations to only add to their credibility, and sincerity in providing and delivering safe dining! The Owners thread response reflects to me this companies integrity. I see that most of the frustration and energy for "change" should probably be directed at the FDA. I understand the frustration of eating and living in a world that is only newly recognizing a critical health and food product need. However, I think the frustrations expressed in many of the threads are possibly misdirected frustration. My ongoing gratitude to Pica Pica Maize Kitchen and the few but growing other companies that are forging the way for safe eating and dining in an newly emerging arena. > > > > Hi there, > > > > I ate at Pica Pica in San Francisco last night. I'm sure many of you have gone or have heard of it. The menus consists of Latin American items made with corn flour. I love the food but wanted to warn that the corn meal/flour might not be safe for the most sensitive of gluten free people. > > > > They use the P.A.N.-brand corn meal, and on the back of the bag it says that it could contain trace amounts of wheat and oats. > > > > Pica Pica's website boasts that its entire menu is gluten free. I'm not sure that is a fair or responsible claim. Maybe they should modify their claim a bit. Since the foundation of their dishes is the corn meal/four, which may be tainted with wheat, they shouldn't say they are gluten free. > > > > Again, I bet the dishes are safe enough for most people, but many of us would hold back knowing about the allergy labeling on the corn flour that they use. I unfortunately ate a meal, having been assured by the restaurant's gluten free claims on their website. Only after did I see the corn flour label. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2011 Report Share Posted February 28, 2011 Wanted to request that anyone who's taken issue with my comments send a message to me directly if you feel so upset by them. Pica Pica is a business not a charity, and I stand by my assertion that since they had a mostly gluten free restaurant probably to begin with and they then decided to " cater to " or serve the gluten-intolerant community they ought to have done a better job. Everything sounds great after the fact.. whatever associations they're working with or testing they've done (I wasn't giving much credence to the testing personally, just because of what those labels say and the laws of probability). My point was based on my experience, and the fact is there was no disclosure before. I described what happened when I had a reaction there and it seemed like no one thinks that's bad customer service, so you can go ahead eat there. I ask again that you email me directly, because the issues I have had with the restaurant were spelled out in my email yet people are cherry picking details and then referencing my comments, so I feel a need to respond here (privately I may or may not). As I was saying in that email, there was more to be said and it was to be continued.. but I was put off by what I thought were ignorant comments and really lost interest in discussing the subject here. made some of the important basic points very clearly which I don't see how anyone could ignore, but as I recall she seemed to " talk back " some of what she said and what I had found fault with. The owner's email certainly made it seem as though an effort is being made, but I never heard from her regarding her employee's conduct. They never asked me which bread I ate or disclosed the fact that some products they use have labels relevant to cross-contamination. NarenOn Sun, Feb 27, 2011 at 10:09 PM, Harper <flatcat9@...> wrote: Thanks for this information. I'm sending this reply in hopes of starting a more appropriate subject line for the topic. H. -----Original Message----- From: m.wulftange <m.wulftange@...> < > Sent: Sun, Feb 27, 2011 4:15 pm Subject: [ ] Re: warning about Pica Pica As a grateful and loyal diner at Pica Pica Maize Kitchen, I just wanted to personally reply to several of the negative threads concerning this company. I was diagnosed with celiac and eat a " GF " diet for the last seven years. Additionally, I am 30yr veteran restaurant proffessional. I do not eat at most restaurants that advertise " GF " , as most Chefs and companies still do not fully understand nor are willing to incur the cost of what a truly " GF " product is. Ie: I have personally seen cross-contamination even with the best of intentions, due to lack to full knowledge for ingrediant purchase, prep, cooking, handling and presentation. Truly " GF " dining is a relatively new arena and the educational and production aspects are often far behind the good motives of many restaurant companies, since restaurants are not held under as many FDA guildlines as retail " shelved " food products are. Pica Pica Maize Kitchen is only 1 of 3 restaurants or companies in N. California! I have found, after careful research, that is actually delivering " GF " products according to FDA standards. I am severly sensitive to any trace particals and have never gotten sick in my 7 months of dining with this restuarant. Additionally, I continue to test " non reactive " in my blood tests. One negative thread accused the company of a " business angle used irresponsibly " . Since they have product tested and posted the FDA standard results, I do not see how there is " irresponsibility " on their part at all? I find their ongoing consulting relationship with the major Celiac Educational Organizations to only add to their credibility, and sincerity in providing and delivering safe dining! The Owners thread response reflects to me this companies integrity. I see that most of the frustration and energy for " change " should probably be directed at the FDA. I understand the frustration of eating and living in a world that is only newly recognizing a critical health and food product need. However, I think the frustrations expressed in many of the threads are possibly misdirected frustration. My ongoing gratitude to Pica Pica Maize Kitchen and the few but growing other companies that are forging the way for safe eating and dining in an newly emerging arena. > > > > Hi there, > > > > I ate at Pica Pica in San Francisco last night. I'm sure many of you have gone or have heard of it. The menus consists of Latin American items made with corn flour. I love the food but wanted to warn that the corn meal/flour might not be safe for the most sensitive of gluten free people. > > > > They use the P.A.N.-brand corn meal, and on the back of the bag it says that it could contain trace amounts of wheat and oats. > > > > Pica Pica's website boasts that its entire menu is gluten free. I'm not sure that is a fair or responsible claim. Maybe they should modify their claim a bit. Since the foundation of their dishes is the corn meal/four, which may be tainted with wheat, they shouldn't say they are gluten free. > > > > Again, I bet the dishes are safe enough for most people, but many of us would hold back knowing about the allergy labeling on the corn flour that they use. I unfortunately ate a meal, having been assured by the restaurant's gluten free claims on their website. Only after did I see the corn flour label. > > > > > > > Quote Link to comment Share on other sites More sharing options...
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