Decoding the car horn honk. (So, can you help this PA n00b out?) #beep ⚠


Recently, I was contacted by a non-native PA resident as a sort of last ditch effort in providing an answer behind the reason to the local-ish custom of horn honking.  I believe a Google led to my blog on horn honking traffic trolls (or maybe one of many road rage posts).  As much as I’d like to proclaim myself an authority on all things ridiculous in Southwestern & Central PA, I must confess that I’d only be guessing here.  So, I’d like to ask you to help this southern transplant understand the ways of us nothern-ish-ers here in Pennsyltucky.

Here’s the email:

Name: Victoria

Email: XXXX####@gmail.com

Website: http://victoriasviewpoint.wordpress.com

Message / Comment:

Hi,

I really hope you can help me, and answer my question before I either lose my mind, or go running out into the street to flag down a driver and ask him/her.

A bit of background: I moved to Central PA 5 years ago from Memphis, TN.  It’s a very long and stupid story but, suffice to say, I am stuck in Hollidaysburg for now.  It’s not a bad little town.  And, compared to Memphis, it’s safety personified.

Anyway, I have noticed over the years that people honk their horns here.  A lot.  And not (seemingly) to acknowledge a friend they see on the street, as I have noticed this happen when there is NO one on the street (my street, in particular).

It always bugged me, and no one seemed to know why people do this (or it’s a stupid reason and they are ashamed to tell me), but today I really got in a snit.

From around 2:30 this afternoon for a good 5 minutes, people were honking their horns.  A lot of people, honking a lot of horns.  It annoyed me.

I looked on the internet, which is where I found your blog about horn-honking, and since you are in Pittsburgh, I thought you might be able to explain to me what in hell is with all this honking!  I didn’t see anything on the internet that it’s, say, “Hollidaysburg Annual Honk-Your-Horn Day” at 2:30 PM or anything.

It’s snowing a bit, the first time this season.  Is this some kind of weird weather ritual I never noticed until today?  “Honk if you like snow”?

To me, it just seemed like an exaggerated example of something I hear on an all-too-often basis.  And it’s, as we say in Memphis, getting on my last nerve!

Do you know what’s going on with this behavior??

Thank you in advance,
Victoria

How’d you find my blog?: searching for “Pennsylvania horn honking”

Time: November 13, 2014 at 2:50 pm
IP Address: ##.###.###.#
Contact Form URL: https://aixelsyd13.wordpress.com/contact/

Sent by a verified WordPress.com user.

And here are my thoughts:

Other than that, I’m stuck.  What say you, people of Pennsylvania?  Please comment below.  Victoria and I would appreciate it!

DON'T HONK | $350 PENALTY 🚌🚍🚙🚘🚗🚕🚖🚛🚚🚓🚔🚒🚑🚐

Separate is indeed not equal! Food allergies & bullying. |-o-|


I haven’t blogged about food allergies lately, so it’s time.  Luckily the other day, a great post popped up in Google Reader, with a striking headline:  We Have Come Too Far To Forget, Separate Is Not Equal

I happen to consider the author Thanita a Twitter friend, and a proud member of the #FoodAllergyMomArmy.  It’s got a great message.  Obviously the first thing it brings to mind is racism, but it can now be applied to any group facing discrimination.

As I’ve said before… I’d like to see any changes brought forth from a consumer side of view, not a legislative one.  When we’re dealing with schools, parents really need to get involved and not just the parents of the food-allergic children.  Legislation in this area may be the best answer as far as schools are concerned.  After all, it’s a gub’ment institution, right?  (Things like the School Access to Emergency Epinephrine Act are extremely important to protect food-allergic kids, as well as any that may have reactions to thinks like latex or bee stings.  Pennsylvania now seems like it’s on top of things.)

All in all, some earnest thinking about the whole thing will bring forth a hopefully easy decision:

When other parents tell the family of the anaphylactic child to just “home-school, it’s safer, we’re looking out for your best interest”, it’s a joke. Separate Is Not Equal.

When a child is forced to peer over a sea of smiling, laughing, socializing children, all the while sitting on a separate table alone, “for his/her safety”, it’s Separate and Not Equal.

We have to ask ourselves, how far have WE come since the 1950’s? Would we be doing this to a child with autism? To a child in a wheelchair? To a child with dark skin? If the answer is never, then do not do it to a child with an anaphylactic disability.

Think about that.  There’s a lot of buzz about bullying lately, & it certainly falls on food-allergic kids.  For an example, read this awesome article by another #FoodAllergyMomArmy member and cool Twitter friend Libby about bullying: Bullies, Food Allergies and The Force

This is heavy:

By the way, just one mistake can be fatal. Have I mentioned the shocking levels of stress in parents of children with food allergies?

So this morning I dressed my son in one of his Star Wars t-shirts and talked to him about Katie and how it’s ok to be different and not ok to tease or bully someone else. I packed an allergen free lunch, gave him hugs and kisses, told him I loved him and sent him off to school with a prayer that he would come home safely, something I never take for granted.

To the kids with food allergies and their parents, may the force be with you. You’re going to need it.

One mistake can be fatal.  Let’s all help make sure it doesn’t come to that.  These food allergy moms & dads (& brothers & sisters, etc.) are badass, I tell you.  It takes courage to muster up the confidence to put together a safe plan for your kid(s), and to be strong for them when you probably just want to break down & cry about it yourself sometimes.

Food Allergy & Anaphylaxis Network

Prevent Bullying

It’s up to all of you reading to inform schools, restaurants, and everyone that you’re not going to exclude yourself or your kids from society or live in fear from your food allergy.  It’s up to you to be ever-vigilant and cautious, but it’s all so up to you to not back down or let your kids be ostracized for being different.

Now, where can I get an Epi-pen case that looks like a lightsaber?

Lightsaber

Pittsburgh’s Food Allergy Walk 2011 Recap


4th out of the 5 top individual earners!

4th out of the 5 top individual earners!

So, we had a great time on Sunday at the Pittsburgh Food Allergy Walk!  I was honored to receive a certificate for being a top individual fundraiser, and glad I could help.  I was also asked to perhaps take part in getting the word out next year, and maybe be in on some of the planning.  My online chatter was picked up by this year’s volunteer chair Uwe Winzen, as well as the founder of EpiMoms (I’m a terrible person, I forgot her name already).  How cool is that?

(I say next year, we get the 501st Legion out there!  –  Looks like they appeared at some other cities’ food allergy walks!)

Campaign Progress | Goal: $50,000.00 Achieved: $39,333.05

Campaign Progress - Goal: $50,000.00 Achieved: $39,333.05

As of right now, the site states that we raised $39,333.05 toward the $50k goal.  I head a number in the $40 range on Sunday, but perhaps they’re still tallying cash & check donations made the day of the walk.  With online & offline donations, I raised $560.55 and Bethany raised $106.85… so we raised a total of $667.40.  We quite literally could not have done it without the support of our friends & family.

I did notice that I was in the minority… all the walkers received a ribbon: Blue for people with food allergies, green for friends & family supporters.  I didn’t see too many people my age or older with blue ribbons.  It seemed to be a core of families who had small children & young teens with food allergies.

Kyle Dine

Kyle Dine

It was fun to finally meet & see a performance from Kyle Dine after talking via Twitter & Facebook.  After all, we do represent the #FoodAllergyDudeArmy.  Kyle does great work educating kids on what to do regarding not taking food from just anyone, getting an adult to read labels, and speaking out right away about reactions…  as well as letting them know they’re not alone.  I also got to personally thank local celebrity Sally Wiggin for her generous donation!  She called me a sweetheart.

I have some photos up on Facebook, and hope to send them to FAAN so they can be placed in their Flickr photostream.  Hopefully others will comment on the day’s events at the Pittsburgh Food Allergy Walk Facebook Page.

Got a nice little video thank-you from FAAN too:

Smiley Cookie

Smiley Cookie

One of the coolest things I took away from the day was talking to Chef Regis Holden from Eat ‘n Park about their food allergy policies & procedures.  He told us how he worked with Bill Moore, their Director of Safety and Security, to develop practices from marking the order, to looking up all of the ingredients with possible cross-contaminants, to this awesome little purple kit with a sterile sanitary contaminant-free cutting board, knife, tongs, and other tools.  Chef Holden also spoke of yearly allergen training video refreshers, and of how he had just recently heard good things about the Eat ‘n Park on Banksville Road which is nearby.  I may just have to go see for myself, and blog about their process and my adventure!

Thanks again to everyone who gave us donations, and to the walk organizers.  I think we did some good work for FAAN!

OMG! WEATHER!


I love Yinz newscasters…
http://twitter.com/#!/WPXIScott/status/104649492908875776

http://twitter.com/#!/AiXeLsyD13/status/104649783972597760

http://twitter.com/#!/WPXIScott/status/104650184226639872

http://twitter.com/#!/WPXIScott/status/104650840765247488

http://twitter.com/#!/AiXeLsyD13/status/104650558513745921

http://twitter.com/#!/PittsburghNews4/status/104651986217086976

http://twitter.com/#!/astockey/status/104650086373531649

…not that they’re sensationalizing or anything.

Subway | Eat Death™


I’ve recently renewed my dialog with Subway, sparked by the news of them rolling out a gluten-free menu.  Here’s how it’s going down:

From:

ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Tue, Jan 25, 2011 at 11:16 AM
Subject: Gluten-Free Menu Options in Texas?
To: Paula Gomez <gomez_p@subway.com>, Rob Searfus <R.Searfus@sfaft.org>, Mack Bridenbaker <m.bridenbaker@sfaft.org>, Christine Sumecki <c.sumecki@sfaft.org>, Subway Customer Care Team <asksubway@subway.com>, “B. Pingarron” <b.pingarron@sfaft.org>, “M. Luby” <m.luby@sfaft.org>, “Anna Marie Seeley (Customer Care Representative)” <seeley_a@subway.com>, Kevin Kane <kane_k@subway.com>

Hello Friends at Subway,

I write to you today because we have had a dialogue going in the past about food allergies and cross-contamination that I would like to continue.  I have recently read a few articles online informing the masses that Subway plans to roll-out some gluten-free menu options in the Dallas & Tyler Texas markets soon.  If you would like to read the articles in question, here are some links:

While I would like to be able to applaud this effort, I also find it quite frustrating.

I am quite proud of Subway as an organization when I read such responsible things like “The baked goods will arrive pre-packaged and individually wrapped. Employees will be educated on how to cut the bread using a pre-wrapped knife to avoid cross contamination.”  I mean, really… this is a novel idea and a stellar effort as well as great news for Celiac afflicted potential Subway customers.  Certainly lines like “Also, to further avoid cross-contamination, that same Sandwich Artist will prepare the order from beginning to end, ensuring a 100-percent gluten-free meal” offer a level of comfort to those who must dine gluten-free.  While other restaurants have offered gluten-free menus, you seem to understand that a knife that cuts a regular bun cannot also cut the bun of a gluten-free selection.  This would, I imagine, be quite a worry for a wheat-allergic or Celiac person.  I can imagine this scenario quite well, actually.  You may remember my past missives expressing my allergy to shellfish (and more specifically to your “seafood” sub offering).

This is where my frustration sets in.  I have written to you on multiple occasions expressing the frustration for not only my shellfish allergy, but all of the “top 8”; Milk, Eggs, Peanuts, Tree Nuts, Fish, Shellfish, Soy, & Wheat.  Why have you picked this opportunity to only concentrate on the wheat?  There are others too… I know of people with tomato and pepper allergies that would be thrown into the same anaphylactic shock that I would given I were to take a bite of unknowingly deathfish-laiden lunchmeat.  While you seem to understand the importance of a gluten-free knife… what about a cheese-free, tomato-free, and shellfish-free knife?  Perhaps you have forgotten my previous letter with a few colorful illustrations of the contaminated knife issue.  I will repost here for your convenience:

Then we have the community knife.  If one were to cut someone’s seafood sub with that knife, wipe it off, then cut my sub, there are STILL allergens on that knife, enough allergens to kill me.  Do you want me to be thrown in to an Anaphylactic fit?  I doubt it.  Well, at least, I hope not.

Think about this – do you share your toothbrush with everyone in your household?  Would you with everyone in your office?  Would you share it with everyone that you pass on the way to work in the morning or with everyone who’s eating lunch with you at the same place where you’re choosing to dine?

Yes, it sounds gross, but those potential germs that you’re no doubt currently horrified of are the same as the very real allergens that will most certainly throw me into instant death.

If that didn’t do it for you, imagine I put a giant dried dog turd on the sandwich board, cut it in half, wrapped it, wiped off the knife [with a re-used dishrag type cloth], and then cut your sandwich.  By Subway’s current logic, that knife is clean and contamination free.  This is most certainly not a pretty picture to you, my friend.  Is it?

Does any of this ring a bell?

Also, I have received conflicting reports on how such issues are currently handled or have been handled in the past.  One reply states…

The Company policy directs our independent restaurant owners / operators to take all necessary precautions to prevent the possibility of cross contamination. This includes the policy of washing all utensils and containers after each use. Each restaurant is independently owned and operated and is the responsibility of the franchise owner to implement and enforce the policy.

Which seems to conflict with yet another reply…

I have gone ahead and copied our Training Department so that further lessons can be addressed with owners and their employees on proper handling.

And, the latest information according to the QSRWeb.com article is that “Sandwich Artists in those two markets will be trained on how to cut the roll with a pre-wrapped knife for one use only.”  So, have they been trained in allergies in cross-contamination already, or not?  Color me confused, my friends.

I’d feel safer if the seafood concoction wasn’t anywhere near the meat & cheese where it currently sits.  I’d also feel safer if the same knife wasn’t used to cut all of the sandwiches, and the same dishrag-type towel wasn’t used to wipe off the knife in random intervals between sandwich slicing.  I’d feel safer if all the sandwich artists, managers, and owners were trained on allergens, cross-contamination, and the seriousness of anaphylactic shock.  I’d feel safer if all stores contained a first aid kit complete with an epi pen and clear instructions for its use.

Why should the Celiac-afflicted feel safer, but the rest of us with deadly food allergies should not?  I look forward to your response, your insights, and how you plan to move forward regarding all potentially deadly allergens and how they are to be handled in your stores.  Thank you once again for your time, I hope to hear from you soon.

Inquisitively,
-ERiC AiXeLsyD

P.S. – I was wondering, when you work in an office for Subway, do you have an in-office Subway in which the employees receive (or make) their own lunch?  Or, is there a Subway nearby where you get free or discounted food?  Or, are you all too sick of Subway to eat there?

And I got this back…

From: Searfus, Rob <R.Searfus@sfaft.org>
Date: Fri, Jan 28, 2011 at 4:31 PM
Subject: RE: Gluten-Free Menu Options in Texas?
To: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>

Hello Eric,

My apologies for not replying earlier, I was traveling and in meetings most of the week, (as well as attending to some family business).  But enough of the excuses.

Forgive me for not having more product answers, but I’m simply a field marketing representative out here on the west coast.  I have inquired with our R&D department to try and get the answers to your questions.  No replies yet, but this week has been tough for me to get a hold of anyone on the east coast due to the severe winter storms that they have been having (offices closed for at least a couple of days.)

I’ll follow up by e-mail when I get any answers for you.

Thanks, and BTW, what part of the US to you hail from?

Rob Searfus
Field Marketing Manager
Subway® Franchise World Headquarters
16337 SW Leeding Ln
Tigard, OR 97223
Cell: 503-954-5479
Toll Free: 1-800-888-4848 x 4089
Fax 503-579-6715
e-mail: searfus_r@subway.com

IMPORTANT CONTACT INFORMATION CHANGE:  PLEASE NOTE MY EMAIL ADDRESS HAS CHANGED TO searfus_r@subway.com.  Please update your address book to reflect this change.  We are undergoing a technology transition.  During this transition, you may still receive emails from the “sfaft.org” address.  This is not an error, but please enter my new subway.com email address when sending emails.

So I wrote this…

From: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Sat, Jan 29, 2011 at 4:17 PM
Subject: Re: Gluten-Free Menu Options in Texas?
To: “Searfus, Rob” <R.Searfus@sfaft.org>

Thank you Rob,

I had actually wondered if anyone would reply.  I had an email chain going before with a Ms. Paula Gomez & Ms. Ana Seely… but they have been short replies and my main questions have gone unsanswered.

I’m in Pittsburgh Pennsylvania.  Thanks for your time, I hope to hear from your colleagues soon!

-Eric

But in the mean time, I made some pretty pictures.  I can’t decide which one I like the most.

Which one do you like best?

Food Allergy News, the good kind…


OK, so my last Food Allergy post was a little sad, disheartening, and rant-like.  Hopefully this one will be the Yang to the others Yin.  (Or is that Yin to the others Yang?)

I’d like to share some good news in the form of links, and a little commentary…

http://twitter.com/#!/AllergyEats/status/17239393752322048

http://twitter.com/#!/FoodAllergy/status/17567884217683969

  • FAAN | The Food Allergy & Anaphylaxis Management Act – Finally, the FAAMA bill has passed, and is expected to be signed into law.  This will hopefully prevent events like the ones surrounding Katelyn’s death from happening in the future by making sure schools are more educated on the subject, and more equipped to deal with similar situations.  Sadly, it’s a voluntary policy and not a mandatory one.

http://twitter.com/#!/AiXeLsyD13/status/17572685122895872

Food Allergy News, the Katelyn Carlson tragedy.


So food allergy news seems to be all over the place the last few weeks.  There are good things happening, and there are bad things happening.  I’ll hit you with the bad news first, then we can move on to the good news with a perspective on why it’s good news & why it’s important.  (Looks like I’m so long-winded, that will need to be its own blog post.)

Sadly, Katelyn Carlson, a 13 year old girl passed away earlier this month due to an anaphylactic reaction to peanut oil or a peanut cross-contaminant in some Chinese food that was served at a school function.  Apparently parents and teachers “checked multiple times” with the restaurant to make sure there were no peanuts in the food, or peanut oil… I’m guessing there were cross-contaminants somewhere along the line.  My thoughts on the subject are summed up perfectly in a Nut-Free Mom blog post on the subject.  While I don’t want to appear as pointing the finger at anyone… this tragedy could have certainly been avoided if the parents, teachers, administrators, and/or restaurant employees were all better educated about food allergies and cross-contamination.  Unfortunately, all involved will certainly be more cautious about such issues in the future.

Mr. Yuk
Mr. Yuk

Being allergic to shellfish, Asian food is at the top of my “No!/Keep Away!/Do Not Touch!” list.  (Okay, maybe 2nd to Red Lobster, Joe’s Crab Shack, & Long John Silver’s.) Not only is shellfish a visible ingredient in Asian cuisine… crab can be in “vegetarian” egg rolls as something is lost in translation, and oysters and brine shrimp are commonly used to make a plethora of sauces.  Similarly, peanuts and peanut oil are an essential ingredient to a bunch of Chinese food.  Why would one even attempt to assume it was safe?  Obviously, it’s just not a good idea.  I have ended up becoming pretty good at making a few Chinese dishes at home that I know are safe where I can read all of the bottles.  It may not be as good as the place run by actual Chinese people a few blocks over, but it’s also not going to potentially kill me.

Obviously, this points to a need for better food allergy education across the board…

  • For Restaurants: The chefs, the owners, the waiters and waitresses, the host or hostesses… anyone who can be asked in any situation where there’s food involved needs to be educated about potential food allergy dangers ans especially about cross-contamination.  Also, they should be required to have an epi pen or two in their first aid kit, without question.
  • For manufacturers/processing plants: I call “shenanigans” on the whole labeling process that puts the CYA warnings like “This (whatever) processed in a facility that also processes peanuts, tree nuts, shellfish, wheat, and belly button lint.”  The other day I saw packaged cheese that had the shellfish warning on it.  Where, why, and how would cheese ever need to or potentially come into contact with shellfish while it’s being made or processed?  Does Admiral Ackbar run your processing plant?  Is there lobster flavored cheese every few runs?  I would push for stricter rules for these companies where such allergens do not come into contact with other foods… it requires separation and sterilization.  Also… why not a “Mr. Yuk” type system with images or icons?  Everything else has been dumbed-down to icons over the years.  Why not make it easy with a rating-system for “contains”, “possibly contains”, and “processed in the same facility” with little pictographs of the scary deadly allergens?  Let’s differentiate between “allergy” and “intolerance” while we’re at it.
  • For schools: Food allergies are obviously a real issue.  Obviously there’s a comprehension problem when it comes to safety.  School nurse’s stations and cafeterias also ought to be required to be equipped with an epi pen.  This is one area where federal laws ought to trump state laws (as much as my inner political self is against this) and require them across the board, everywhere.  Teachers and administrators ought to be required to take food allergy classes or even tests just like first aid certification… or in with first aid certification.
  • For parents: Obviously, it’s a fine line between being over-protective and ridiculously worrisome and educating your child on food allergy and cross contamination issues.  They are serious and potentially life threatening.  Medical tags/bracelets and a personal epi pen are probably a good idea.  Your child needs to be equipped with the knowledge of potential allergy triggers, aware of what can happen, and the confidence to say “no, I’m not eating that” to other kids or ignorant adults.  In with being aware of what may happen… staying calm is necessary when an allergic reaction happens.  Knowledge of what happens, how, and how to stop it and get help can greatly increase the chances of remaining calm.
  • For people with food allergies: Obviously you’re (hopefully) on guard all the time.   Stay that way.  Read up on the subject, be informed, teach others.

So, there’s my humble and seemingly grumpy opinion.  My heart goes out to the family, friends, & classmates of Katelyn, I can’t imagine the greif that they’re going through.  I hope they can take some comfort in the fact that many others can use this tragedy to become more aware of and educate others on  food allergies, cross-contamination, and perhaps even funding for research for a cure.

:: AllergyEats/AllergyFreeShop :: Can Restaurants Be Made Safe For The Food Allergic? ::


I read an article this morning that I really enjoyed, so I thought I’d share.

The AllergyEats blog sums it up best…

I think it is a valuable read for those of us who live with food allergies every day, but I also believe it makes a great primer for someone not familiar with food allergies – a grandparent learning about your newly-diagnosed child’s allergies, the mom-and-pop restaurateur that just doesn’t “get it,” the school administrator who is in denial, etc.

So, without further babbling, on to the main article:

Guest post – Can restaurants be made safe for the food allergic?

Or you can check out the original article here:

Can Restaurants Be Made Safe For The Food Allergic?

The most astonishing thing for me “6.9 million – number of Americans with seafood allergies”.

Where the hell are the rest of you?

Subway Subway Subway


Recently, with news of Subway finally bowing to the cheese tessellation pressure, I decided to re-visit my earlier efforts with them using one dirty disgusting deathfish-laden knife to cut all of their sandwiches.

Well, my last correspondence from Subway went like this:

On Mon, Nov 23, 2009, asksubway@subway.com wrote:

Dear Mr Aixelsyd:

First, allow me to apologize. Secondly, I would like to thank you for taking the time to contact us and share your comments.

At each SUBWAY® restaurant, it is the goal of every owner; manager and employee to produce each sandwich and salad properly made to order.

Our customers provide us with valuable input, which we use to improve our operations. Your comments were shared with the regional office in your area as well as the owner of the SUBWAY® restaurant that you have visited. Since all restaurants are individually owned and operated it is the owner who would be the person to contact you in response to your concern.

I have gone ahead and copied our Training Department so that further lessons can be addressed with owners and their employees on proper handling.

Again, I appreciate you taking the time to contact us. SUBWAY® looks forward to your continued visits.

Sincerely,

Paula Gomez

On Tue, Mar 9, 2010, ERiC AiXeLsyD world.and.lunar.domination@gmail.com wrote:

Hello Ms. Gomez,

Have you had any feedback from the training department? I’m interested to see what kind of changes are going to be (or have been) implemented, if any. In light of new allergy awareness laws passed in New Hampshire, I hope it “wakes up” chains like Subway where a simple thing like using the same knife to cut a seafood sub & meatball sub can cause a severe allergic reaction in someone like me.

Thank you once again for your time, I look forward to our continued dialog!

-Eric

From: ERiC AiXeLsyD world.and.lunar.domination@gmail.com
Date: Tue, Jun 15, 2010
Subject: Re: Subway / Re: Subway [Customer ID: 1918316]
To: Paula Gomez gomez_p@subway.com
Cc: Anna Marie Seeley seeley_a@subway.com, “Bridenbaker, Mack” m.bridenbaker@sfaft.org, Kevin Kane kane_k@subway.com, asksubway@subway.com

Hello Ms. Gomez,

I was recently going through old emails and discovered that after all this time, my query has still gone unanswered. Poor customer service, indeed! I’m Cc-ing some of your fellow employees in the hopes of getting a response.

Recent news and blog reports about Subway have shown that you have finally got your cheese tessellation issue in order. Congratulations! It has apparently taken only 45 years to figure out that the cheese triangles need to be tiled instead of on-top of each other. (This is assuming you had cheese triangles at the founding of Subway in 1965.)

I am wondering how long the allergy awareness will take to sink in? Creamy seafood death chunks fall all over the adjacent meat, vegetables, and aforementioned cheese triangles when the sandwich artist sculpts a sandwich, and even if they don’t… the same dirty knife is used to cut all sandwiches. Are you aware of what a food allergy is, it’s severity, and of the term “cross-contamination” and what it means?

Now that Subway is taking responsibility for total even cheese coverage, shouldn’t you tackle more serious issues?

Still looking forward to a continued dialog,
-Eric

I also blitzed a ton of other Subway addresses, and got a few out-of-office replies, giving me more addresses…

From: ERiC AiXeLsyD world.and.lunar.domination@gmail.com
Date: Tue, Jun 15, 2010
Subject: Fwd: Subway / Re: Subway [Customer ID: 1918316]
To: m.luby@sfaft.org

Hello Ms. Luby!

Perhaps you’re the helpful point of contact that I’m looking for! I obtained your mail address form an out-of-office message via Mr. Worth. It’s quite difficult to get a hold of a person who will actually reply and/or continue a thought over there at Subway, isn’t it?

Would you be able to review the correspondence below, and give a succinct thoughtful answer on Subway and food allergen cross-contamination training (if such a thing really exists in the first place)?

Inquisitively,
-Eric AiXeLsyD
world.and.lunar.domination@gmail.com

From: ERiC AiXeLsyD world.and.lunar.domination@gmail.com
Date: Tue, Jun 15, 2010
Subject: Re: Subway / Re: Subway [Customer ID: 1918316]
To: b.pingarron@sfaft.org

Hello Ms. Pingarron!

I thought Ms. Luby would be the one to help me, but apparently she is out of the office with Mr. Worth. His OOOAR* directed me to her, her OOOAR* directed me to you. I’m starting to see how my question has gone unanswered for so long, and have no hope for my cause.

Could you please review the correspondence below (if you’re in the office) and let me know what you think?

Thank you for your time!
-Eric AiXeLsyD

*Out of Office Auto Reply

Eventually I just sent the above two auto-replies out to an ass-load of Subway email addresses, prefaced with this…

Can YOU help?

And, I did at least get this…

From Privacy Officer privacyofficer@subway.com
to ERiC AiXeLsyD world.and.lunar.domination@gmail.com,
franchise@subway.com
date Thu, Jun 17, 2010
subject RE: ReFranchise@Subway.com: Subway / Re: Subway [Customer ID: 1918316]
mailed-by subway.com

Dear Eric,

I have reviewed the information with respect to your complaint. However, as the Privacy Officer for Franchise World Headquarters, LLC, an affiliate of and service provider to Doctor’s Associates Inc. (“DAI”) the owner of the SUBWAY® Restaurant System and the SUBWAY® Group, I am only able to handle matters dealing solely with a violation of privacy. I will forward this on to Customer Care where they may be able to handle your complaint. I thank you for your time in reporting your concerns.

If I can be of any further help to you, please do not hesitate to contact me.

Kind Regards,
Privacy Officer

Privacy Officer
SUBWAY® Group
Franchise World Headquarters, LLC
325 Bic Drive
Milford, CT 06461
Phone: 1-203-877-4281
Phone: 1-800-888-4848
Fax: 1-203-783-7479
Email: privacyofficer@subway.com

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Apparently no one at Subway is interested in writing back, except the privacy guy. Perhaps it’s time for a new start with the webform?

Taco Bell has purchased my gratitude!


I got a letter in the mail today from Taco Bell.  You may be familiar with my emails to them concerning the death-filled tacos that they were recently peddling.  This is perhaps the best reply I’ve ever received to any of my either serious or goofy letters to any company.

I’ll dispense with the usual long-winded introduction and get right to it…

Letter form Taco Bell about Shrimp Tacos and Taco Bell Bucks!

You can see that along with the letter, I received five $5 Taco Bell Bucks certificates. That’s $25 in death-free Taco Bell food. That’s got to be the coolest thing I’ve ever received besides my T-shirt from Turner’s.  I’m not sure if they’re buying me off, rewarding me, if they make so much profit per item that it really doesn’t matter if they give this much away for free, or what.  This almost makes me want to write back to Pillsbury/Totino’s and make them feel ashamed for sending me three 35¢ coupons.  In fact, I may add that to the list.

The best, and I mean absolute best thing about this letter is that they’re forwarding my request to Pizza Hut.  Wow.  I trust you’ve seen my unanswered letters?  I can’t even express how hilarious and ridiculous and absolutely gratifying that is.