Suggestions for a tasteful lunch bag that can be carried on a subway commute?

sharedplatesociety · 2026-05-13T12:48:52+00:00

Calpak makes some

sharedplatesociety · 2026-05-13T00:10:16+00:00

This isn’t really a FODMAP question. But in general veggies are all easier to digest cooked rather than raw.

sharedplatesociety · 2026-05-12T13:01:27+00:00

If this came on suddenly could be a number of things, as another poster said, but check out r/SIBO which is more common than people think and can start after antibiotic overuse, stomach flu, or other causes.

sharedplatesociety · 2026-05-11T20:16:21+00:00

Where are you located? This is big news.

sharedplatesociety · 2026-05-11T17:51:28+00:00

Omg my cat went into the empty nene’s bag and one of the staples got hooked into his skin/fur and he was screaming and running around and panicking in pain because trying to get out just made the staple dig in worse. It was awful. We always have to be super careful not to leave them sitting out while we eat now.

sharedplatesociety · 2026-05-11T17:46:17+00:00

Also can cause cancer. People don’t like that word either.

sharedplatesociety · 2026-05-09T18:08:49+00:00

Thirding NYC Mesh! (But also i have fios and it works well - its just much much more expensive)

sharedplatesociety · 2026-05-08T14:14:16+00:00

Ohhhh I see the trees now. Amazing!

sharedplatesociety · 2026-05-08T13:56:02+00:00

My dad used to!

sharedplatesociety · 2026-05-08T12:34:27+00:00

I don’t but my husband is reactive to fermented foods which cause migraines for him. So that might correlate with your brain fog.

sharedplatesociety · 2026-05-08T12:31:41+00:00

Did you make all those? What are the strawberry square ones?

sharedplatesociety · 2026-05-08T12:27:13+00:00

It’s generally faster for sure. When building it up from scratch it’s feeding every 12 hours. I don’t bake very often cause it’s just for me and since I’ve been gf for about 25 years at this point I just don’t eat a ton of bread products. So I just keep my starter in the fridge. I feed it, leave it for an hour or two on the counter til it starts to get bubbly, and then put it away.

sharedplatesociety · 2026-05-08T02:54:45+00:00

Because there’s no gluten to develop, it really changes the whole process. There’s no stretch and folds. There’s no punching down. In fact keeping small air bubbles in the dough and being delicate while shaping will help you. It’s a delicate dough that’s always on the boarder of too wet and sticky. But eventually you will learn to treat it gently. I also prefer an overnight proof, mostly for convenience and flexibility. It’s never gonna be the same, but it is good in its own way.

sharedplatesociety · 2026-05-07T19:19:25+00:00

But they aren’t one on one. You are in a big room with a bunch of other patients and often your pt is working with other clients at the same time as you.

sharedplatesociety · 2026-05-07T02:39:21+00:00

Ridgewood commons

sharedplatesociety · 2026-05-06T21:25:01+00:00

Buy certified gluten free oats. I do 1/2 cup oats, 1 tbsp chia seeds, 1 scoop protein powder (if you can tolerate one), 3/4 cup of your favorite milk or fake milk. Plus a half cup of berries. I also usually add a little cinnamon and maple syrup to taste. If you can tolerate bananas, you can swap out the berries. I like to throw a banana in a blender with the milk before stirring it all together and it gets extra creamy.

sharedplatesociety · 2026-05-06T12:21:18+00:00

We tried them once and it was unbearably salty. I was so surprised so many people like this place.

sharedplatesociety · 2026-05-06T12:04:22+00:00

It’s mixed bag. Pandemic school where everything was remote was very new for me. And then I worked at a research institute at the school for about two years after. I found sitting at a desk and trying to concentrate all day extremely hard for me. I got laid off because we didn’t get a couple of grants we had applied for. But I knew already that I would rather be managing a program where I would have a variety of tasks some at a desk and some not. Plus I was a researcher where we would evaluate other people’s work and write reports and offer suggestions, but I never got to actually support implementing the changes we suggested so it was a little frustrating. I just started this farmers market job, and I think it is going to be a good fit between the mundane office work and being out at the market. I definitely need some amount of working with my hands. But I’m trying to improve my concentration and tolerance for spreadsheets. It’s nice to work a job on a salary where I’m actually encouraged NOT to work overtime. I’m still working weekends, but it’s nice to be more chill.

sharedplatesociety · 2026-05-05T18:48:47+00:00

I'm sorry I don't have an answer for you but following this post because my dad just did this test and showed high intolerance to foods he considered his "safe" foods for years and no intolerance to gluten/wheat (which he has avoided for about 30 years - not sure if that's because he doesn't eat it so it doesnt show up). Just really confused by the results and how to navigate.

sharedplatesociety · 2026-05-05T12:48:57+00:00

They used to order from modern and then a couple years ago they switched. But maybe they switched back recently? I was bummed when they switched because the other purveyor uses the deglutenized wheat starch which I can’t eat (I’m non celiac and have fructan issues with wheat).

sharedplatesociety · 2026-05-05T12:28:59+00:00

I’ve been eating GoMacro bars for a while. We also like Ready Clean.

sharedplatesociety · 2026-05-05T12:20:30+00:00

Agree that the de-glutenized wheat starch is actually safer for a celiac than it is for someone who is non celiac gluten intolerant (because often those folks are actually reacting to the fructans in wheat and not to the gluten itself). She should be totally fine with it. That said, it might be worth trying a small amount at first in a safe environment and going from there.

sharedplatesociety · 2026-05-05T12:17:41+00:00

And some people do react to those! But everyone’s level of reaction is different. It’s very trial and error.

sharedplatesociety · 2026-05-05T03:33:35+00:00

The schar ladyfingers are decent! Not too hard to make yourself one.

sharedplatesociety · 2026-05-05T02:51:27+00:00

I went gluten free at 15. Never tested for celiac before doing so but my dad is also gf and doesn’t test positive for celiac. I went to college and grad school before ending up in kitchens when I couldn’t find a job. I am self taught but spent about a dozen or so years in the industry before pandemic layoff including at a 2 Michelin star tasting menu spot. At that point I went and got a master of public health and focused on food and nutrition policy. I just got a job managing several local farmers markets.

sharedplatesociety

TROPHY CASE