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More to be done on food allergies

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With daughter Daisy: Emma Howells, Pembroke allergy support group founder

With daughter Daisy: Emma Howells, Pembroke allergy support group founder

PEMBROKESHIRE food businesses are being urged to make sure they are following new rules around allergen labelling.

Research by the Food Standards Agency and Allergy UK has found that despite improvements, one in four people with a food allergy has suffered a reaction while eating out in a restaurant or cafe since new allergen labelling legislation came in a year ago.

The survey also found that nearly one in five (19%) of those allergic reactions resulted in a hospital visit.

The EU Food Information for Consumers (FIC) legislation came into force in December 2014, and means that Pembrokeshire food businesses have to make information on 14 allergens available to consumers. This ranges from the most common allergens, such as peanuts and gluten, to less well known triggers for allergic reactions such as mustard and celery. Around 2 million people in the UK suffer from allergies, including 2% of adults and 8% of children.

The survey, which was carried out to mark Allergy Awareness Week 2016, found that overall, 83% of respondents have noticed an increase in measures designed to make life easier for allergic consumers – including menus marking out allergens, and staff actively checking food information with the kitchen.

More than half (58%) of allergic consumers said that their overall experience of eating out has improved; just 6% said it has got worse. As a result, a similar proportion (52%) say they now feel more confident eating out than they did before the legislation was introduced.

However, people with allergies still report a number of problems when eating out. More than two-thirds (69%) have experienced staff not understanding the severity of an allergy, and how easily a mistake can cause a reaction.

A similar number (68%) have seen staff with a lack of knowledge of what’s on the menu or in the food – including staff confusing eggs with dairy, or assuming that the customer was asking for gluten-free rather than avoiding lupin (a grain commonly used in place of wheat). Over half of allergic consumers (56%) said they have been made to feel like an inconvenience due to their allergy.

In total, around a third of those with a food allergy have suffered a reaction in the last year when eating out of the home.

The vast majority of these (25%) took place in a restaurant or cafe, with 9% being a result of takeaway food. In most cases (88%) the reaction was selftreated, with 19% of reactions resulting in a hospital visit.

Emma da Gama Howells (37) set up the Pembroke allergy support group to help local people affected by severe allergies and anaphylaxis. Her daughter Daisy (12) is allergic to peanuts and tree nuts. Emma commented:

“It’s rare that we eat out at any restaurants and if we do, we always double check to make sure that dishes are safe to eat.

“Almost everyone has a basic awareness of allergies, but I still find it hard to trust restaurants as a lot of staff still don’t fully understand how severe they can be and why it’s so important to provide accurate information.

“I hope that awareness will improve in the future and that if Daisy goes out to eat, people will be patient and treat her allergies seriously.”

Dr Chun-Han Chan, Food Allergy Expert at the FSA commented: “It’s been more than a year since the introduction of this legislation and we’re pleased to see real progress in how food businesses provide information on allergens to their customers. In general, the situation is improving for the two million food allergic consumers in the UK, and greater numbers have the confidence to eat out.

“However, our survey has found that this isn’t true for everyone, and that many establishments aren’t yet providing the information that their customers need.

The number of people suffering from food allergies and intolerances has increased in the last decade, so it’s clear that it is not something businesses can ignore. Allergies can be fatal, and this is why it is vital food businesses give their customers information they can trust.”

If anyone encounters a food business not providing information on the 14 allergens, they should report it to their local authority who will investigate. The survey showed that those affected are currently more likely to report it to staff in the first instance (69%) or complain on social media after the event (23%).

Food businesses have been given flexibility on how they provide allergy information. This can be communicated verbally through explanations by staff or signposted to where or how more information can be found on menus or in additional leaflets.

The next Pembroke allergy support group will be held on Tuesday June 14 2016 at 21C Foundry House, Orange Way, Pembroke SA71 4DR between 9.30am – 10.30am.

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Ambitious community project to capture untold stories from across Pembrokeshire

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MILFORD HAVEN’S Torch Theatre is launching ‘The Pembrokeshire Story’, an exciting new community project that aims to connect people across generations in celebrating the Pembrokeshire spirit.

We all love a good story, but they are especially good if they throw light on the place that we are from. The Pembrokeshire Story is trying to bring local artists and our community together by mapping the county through everyday stories told by the people who live here. A story might be something as simple as how life has changed over the years or it might be a special event that you would want to remember. So often these stories remain as legends within our own families, but this is a chance to share them with the world. Everyone has a story to tell and this project will facilitate these stories to be recorded and remembered for generations to come.

The inspiration behind the project originated from the Torch Theatre’s Artistic Director, Peter Doran, who, whilst caring for his father who was suffering with Covid-19 at the start of the pandemic in 2020, encouraged his father to elaborate on stories which previously he had only touched on in passing.

Peter said: “My father told us of his time as an evacuee, having been sent from his home in Liverpool to the Welsh speaking village of Llamberis in North Wales. It was a fascinating tale and one that we might never have heard about had it not been for Covid-19. We’re all so busy, I feel we just don’t spend enough time with each other to allow these wonderful moments to happen, we’re all so busy it would seem.”

Peter’s father has thankfully gone on to make a full recovery from Covid-19 and is continuing to tell many more stories.

The Pembrokeshire Story is being led by Tenby based creative James Williams, who has assembled a team of freelance artists to capture extraordinary stories in different mediums from across the county. These stories are only part of the project and the Torch Theatre requires your help to capture your stories told across the generations.

James added: “Local artists have already been working to gather stories from over the county, and now we’d like to ask you to join in. We are putting out a call for videos made by young people where they interview their grandparents or older relatives about their experiences and stories of Pembrokeshire. These videos will be added to an online Living Archive which will be available for anyone to access.”

All the stories submitted will be added to the Living Archive on the Pembrokeshire Story website which will be launched in April. Videos can be made on a phone or recorded from a digital platform call (ideally filmed in landscape), they can be in English or in Welsh but must be no longer than 5 minutes.

If you would prefer not to film your submission, we would be happy to receive your story as an audio recording (mp3 format) or in writing, with an accompanying photograph.

For more information visit https://www.torchtheatre.co.uk/the-pembrokeshire-story/

If you would like to submit a story, please contact James Williams via this email address marketing@torchtheatre.co.uk

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NHS worker from Pembroke Dock raises over £1,550 in a sponsored challenge

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An NHS worker from Pembroke Dock has raised over £1,550 in a sponsored challenge with her husband Edd, having been inspired by the support their young niece received as a baby at Glangwili Hospital Special Care Baby Unit.

Donna Reed works in the Communications Team at Hywel Dda University Health Board and wanted to do her bit to say thanks to everyone who nursed Layla and supported the family for several weeks when she arrived very early in 2012.

Donna says, “Born at just 3lbs, Layla is now a beautiful, bubbly and full of beans eight-year-old. As a family we’d like to give something back to the staff who cared for Layla when she was so tiny.”

Donna and Edd raised over £1,000 on a JustGiving page and a donation of £500 was made by Edd’s employer, Valero Energy Ltd, where he works as a Process Operator.

Karen Jones, a Senior Nurse thanked the couple for their efforts. She said, “We really appreciate what Donna and Edd have done to support us. Donations like this are used to purchase items for parents and babies in order for their stay to be more comfortable and to help make the stay less stressful – items such as parent pamper packs, items for the parent’s sitting room and overnight room baby’s journal, items to support breast feeding and items to support premature babies development. They are also used to support specialist neonatal training for staff and purchase specialist neonatal equipment.”

Donna and Edd are planning a series of physical challenges through the year. Donna adds, “A year on since I started fundraising for Glangwili Hospital’s SCBU, and after all but one of my events last year were postponed, I decided to take on a very unique challenge to raise another £100 to get to my target.

“I ran the Narberth Nobbler’s 4 x 4 x 48 challenge between March 5-7. The event involved me and Edd running 4 miles every 4 hours for 48 hours, a total of 48 miles over the weekend. This is an incredibly tough endurance event that will test our stamina, perseverance and mettle.”
Layla’s mother Rebeca said, “As Layla was born prematurely it was a very worrying time, however we knew she was in the best hands in SBCU as they built her up to a healthy weight and did everything they could to reassure us as parents.

“We are so grateful for the care and support that staff gave to Layla and to our family, and to my sister and Edd for raising money for the unit.”
Donna also plans to take part in Broad Haven Triathlon, Cardiff Half Marathon and Snowdon Marathon Eryri, providing they go ahead.
Donna would like to thank everyone who’s supported her fundraising so far and is encouraging people to donate if they can, “Any amount, no matter how small, will help make a difference and 100% of funds raised will go towards helping babies like Layla and their families,” she says.

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Community

Great Western Railway and the Fishguard Ocean Port – How WWI dashed ambitious plans for Fishguard

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by Doug Evans

ALTHOUGH Fishguard Port is best known now for its easy route to Ireland, it was once part of an ambitious plan to take trans-Atlantic passengers away from the likes of Plymouth and Southampton.

In 1889, the Great Western Railway rook over the North Pembrokeshire and Fishguard Railway, and in preparation of turning Fishguard into a purpose-built ocean liner port, the GWR opened its first station, Fishguard & Goodwick railway station, in 1899 while work on the new port began with the construction of Fishguard Harbour’s East breakwater.

The overlooking village of Harbour Village was built to accommodate workers and the necessary 27 acres site and 900 metre breakwater were provided by blasting 1.6 million tonnes of rock from the cliff face.

A new line would connect the proposed liner terminal on the East Breakwater to the West Wales line. The new 2 mile route, which would have bypassed the steeper gradients and curves on this part of the original line, would have included a deep cutting, embankments and two tunnels.

However, the project to build a breakwater and an ocean-going terminal was abandoned after it became clear silting (which could not be prevented by dredging) would stop large ocean-going ships from using the port.

Local legend has it that the engineer responsible for this mistake committed suicide after realising the port was not suitable for its intended purpose. Another local myth suggests that the breakwater was deliberately built this way as locals didn’t want the harbour to become too large.

The East Breakwater was left unfinished. Two short sections of the planned railway to the new port terminal were completed before the project was ended.

In 1906, Fishguard and West Wales was visited by the largest ship in the world at the time the RMS Mauretania.

Fishguard Harbour, from above

An archived pamphlet for the Fishguard Port from 1913 provides a fascinating insight into the journey from America to London at the time.

It reads: “Fishguard is situated on the south-west coast of Wales, and is the nearest British port to New York used by Atlantic liners. It affords the quickest means of reaching London, and is also a convenient port for the Continent.

“In addition, many parts of England and Wales are within easy access of Fishguard; the Metropolis is 262 miles away and this distance is covered in under five hours.

“Tickets for seats in the special train from Fishguard to London will be furnished to Saloon passengers holding railway coupons. Passengers who do not hold coupons can purchase same at Purser’s Office before leaving the steamer.

“Single tickets and outward halves of return tickets between Fishguard and London are available for three months if purchased in America, or if issued in exchange for vouchers obtained in America. In other circumstances they are available for ten days.

“The baggage of London-bound passengers is ready labeled, “London, via Fishguard,” the lettering being white on a purple ground, the bold lettering and the distinctive coloring precluding the possibility of confusion.

“The route from Fishguard to London, passing through the industrial centres in South Wales and the charming scenes of the Thames valley, is full of interest.

“The speed at which the run is covered is the most potent tribute to the excellence of the Great Western’s iron road and their rolling stock.  Only one stop is made, and this of a very short duration, at Cardiff.

“Between the Fishguard of today and that of even a decade ago there is a great difference. A bay which boasted but of a departing or rather departed fishing industry, and was visited by only a few coastwise traders and fishing craft seeking shelter, has been converted into a splendid harbour, a harbour in which great natural advantages have been ably supplemented by the works which the Great Western Railway Company have constructed.

“At the quay by the railway station the splendid fleet of turbine steamers running between Fishguard and Rosslare (Ireland) are berthed, and here are the most modern appliances for the speedy transfer from ship to train, or vice versa, of goods and baggage.”

Although the ambitious plans for Fishguard were not to be, the Port continues to this day, providing crossings to Rosslare with the Superferry Stena Europe providing two daily crossings all year round.

Transport for Wales operate from Fishguard Harbour and have special trains to connect with the arrival and departures of the Stena Line Superferry Stena Europe that operates to/from Rosslare.

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