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From: jbs@mit-eddie.UUCP (Jeff Siegal)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <156@mit-eddie.UUCP>
Date: Wed, 12-Feb-86 19:37:27 EST
Article-I.D.: mit-eddi.156
Posted: Wed Feb 12 19:37:27 1986
Date-Received: Fri, 14-Feb-86 02:31:16 EST
References: <3895@glacier.ARPA> <2618@sdcrdcf.UUCP>
Reply-To: jbs@mit-eddie.UUCP (Jeff Siegal)
Distribution: net
Organization: MIT, Cambridge, MA
Lines: 16
Xref: watmath net.consumers:4204 net.cooks:5951 net.veg:653

In article <2618@sdcrdcf.UUCP> faigin@sdcrdcf.UUCP (Daniel P Faigin) writes:
>In her article, the author flames the use on non-dairy creamers
>in Restaurants, and calls for the use of "the real stuff". I, for
>one, wish they would stay with non-dairy creamers. Why? Let me
>tell you...
>
>My wife is violently allergic to beef. There are many people "out
>there" who are allergic to milk. Using "dairy" creamers would
>make the use of "cream in your coffee" impossible to them.
>Remember, you can always (politely) ask for milk, you can't ask
                                                   -------------
>for non-dairy creamer.
-----------------------

Why not?