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In honor of food allergy awareness month, here are some allergy-friendly snacks that are perfect to make for a young one. Easy Dijon and Panko Tofu (Gluten-free, Dairy, Egg, Peanut & Tree Nut Free) Adapted by: Jolinda Hackett Yield: 2-3 Servings Ingredients:
 Gluten-Free Soft Pretzels Adapted by: King Arthur Baking Yield: 12 Pretzels For the Pretzels:
Instructions:
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The following are delicious treats you dogs can enjoy for any occasion! Gluten Free Pupcake For DogsAdapted By: Maggie Loves Orbit Ingredients for Pupcake:
Ingredients for Frosting & Toppings:
Instructions: 1. Preheat oven to 325 degrees 2. Take a baking sheet and generously slather on coconut oil 3. In a large bowl, mix flour and baking soda. Add the peanut butter, honey, oil and egg substitute. Once that is mixed in – fold in the shredded apple. 4. One it’s all mixed, spread it out onto the baking sheet about a half inch thick. 5. Bake for 15 to 17 minutes until the top is lightly golden brown and springs back when touched. Once it’s ready take it out of the over and place it on the counter to cool. 6. To cut out the circles, you can use a round cookie cutter or in my case, a glass. 7. Once you’re ready to do the frosting – open up the yogurt, and stack the layers 2 or 3 high with yogurt in-between the layers. On the top layer top off with the coconut flakes and berries. 8. You can save all the scraps for treats! It should last for a week. 
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By: Vasundhara Kulkarni
In our modern world, it feels that food allergies have been becoming more and more common. This actually is the case as there has been a significant increase in the presence of food allergies among children. These food allergies can be costly to parents as they have to pay for epi-pens or hospitalizations due to such allergies. As a result, scientists and doctors are beginning to rethink how we approach food allergies and, more specifically, how we introduce certain allergens in infants and young children.
In the past, parents and doctors alike were told to delay exposure to potential allergens, such as eggs, dairy, soy, and nuts. In the case of many common allergens, they were advised to wait until years after birth to begin their introductions. However, these guidelines were primarily based on opinion rather than facts and evidence, and they may have actually increased the likelihood of developing allergies.
Based on many past and ongoing studies, doctors and the USDA have shifted their recommendation, instructing parents to introduce food allergens early in a baby’s diet to help decrease the risk of developing food allergies. Such a pattern was seen in studies conducted in the UK and Israel, Sweden, and Australia, which all looked at the rate of food allergies between children who were and weren’t exposed to food allergens early in their infancy. They found a correlation between introducing food allergens early and lower food allergy rates as those children got older. While parents may be apprehensive if they have a family history of a food allergy, introducing common allergens before birth, during breastfeeding, and when the baby begins eating solid foods can help decrease the likelihood of developing food allergies in the long run.
By Vice-President Sarina Thapar and Guest Contributor George Hanna
Sources
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4046529/#:~:text=There%20is%20a%20growing%20body,might%20contribute%20to%20allergic%20disease.
https://wkow.com/2021/05/11/usda-recommends-feeding-children-major-food-allergens-early-on/
https://www.aaaai.org/Old-Master/conditions-and-treatments/library/allergy-library/prevention-of-allergies-and-asthma-in-children\
https://www.mdpi.com/2072-6643/10/10/1541/htm
In the past, parents and doctors alike were told to delay exposure to potential allergens, such as eggs, dairy, soy, and nuts. In the case of many common allergens, they were advised to wait until years after birth to begin their introductions. However, these guidelines were primarily based on opinion rather than facts and evidence, and they may have actually increased the likelihood of developing allergies.
Based on many past and ongoing studies, doctors and the USDA have shifted their recommendation, instructing parents to introduce food allergens early in a baby’s diet to help decrease the risk of developing food allergies. Such a pattern was seen in studies conducted in the UK and Israel, Sweden, and Australia, which all looked at the rate of food allergies between children who were and weren’t exposed to food allergens early in their infancy. They found a correlation between introducing food allergens early and lower food allergy rates as those children got older. While parents may be apprehensive if they have a family history of a food allergy, introducing common allergens before birth, during breastfeeding, and when the baby begins eating solid foods can help decrease the likelihood of developing food allergies in the long run.
By Vice-President Sarina Thapar and Guest Contributor George Hanna
Sources
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4046529/#:~:text=There%20is%20a%20growing%20body,might%20contribute%20to%20allergic%20disease.
https://wkow.com/2021/05/11/usda-recommends-feeding-children-major-food-allergens-early-on/
https://www.aaaai.org/Old-Master/conditions-and-treatments/library/allergy-library/prevention-of-allergies-and-asthma-in-children\
https://www.mdpi.com/2072-6643/10/10/1541/htm
Whether you're allergic to milk, trying to cut back on dairy, lactose intolerant, or just obsessed with oat milk, there are plenty of allergy-friendly drinks to try at Starbucks! We've compiled some of the best dairy-free drinks, based on recommendations from Nourish America's board members, for you to order at your next morning Starbucks coffee run.
Quick note: Nourish America does not claim that these drinks are dairy-free. This means that they may or may not be totally free of dairy! We recommend that you search up the Starbucks menu online to determine whether these drinks contain your specific allergen before ordering them.
Quick note: Nourish America does not claim that these drinks are dairy-free. This means that they may or may not be totally free of dairy! We recommend that you search up the Starbucks menu online to determine whether these drinks contain your specific allergen before ordering them.
Iced brown sugar oatmilk shaken espresso
Oatmilk + brown sugar + espresso = a coffee's lover's dream. Oatmilk deserves all the hype. We'll be ordering this all of summer 2021.
~ Recommended by Shreya
~ Recommended by Shreya
Cold brew
with almond milk foam
A perfect daily cold brew for caffeine-addicts who are up and ready in the early morning to start their day. Bonus points if you get it in the nitro version.
~ Recommended by Shreya
~ Recommended by Shreya
oatmilk chai latte
Best for chilly evenings spent studying in a cozy cafe.
~ Recommended by Sarina
~ Recommended by Sarina
Hazelnut mocha macchiato
Made with coconut milk, this Nutella-inspired drink is a new addition to the Starbucks menu and a fan favorite!
~ Recommended by Vasundhara
~ Recommended by Vasundhara
refreshers
Each fruity refresher at Starbucks is a summer go-to, but we especially enjoy the Dragon drink and Pink drink, both made with coconut milk. The Mango Dragonfruit Refresher with Lemonade is kid-friendly and perfect for days at the beach.
~ Recommended by Shruti
~ Recommended by Shruti
Since 2004, sesame allergies have been increasing in children and young adults at an exponential rate. According to a 2019 study, over 1.6 million Americans have sesame allergies. This year, sesame has been classified as the ninth major food allergen in the US. Major food allergens are any food items that result in 90% of food related allergies. The FDA has been considering this revelation since November 2020, but the act has only been put into effect recently. The FDA has declared that all food manufacturers must clearly label and describe all uses of sesame in all food items in accordance with the FASTER law. All labels must indicate their use of sesame by 2023. Some foods that will be affected by this are cereals, chips, and baked goods. Doctors and parents are celebrating this new addendum, as it has now become safer for children with sesame allergies to consume goods.
Sources
https://www.washingtonpost.com/business/2021/04/23/biden-faster-act-allergy/
https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/sesame
https://www.nytimes.com/2021/04/26/well/eat/food-allergy-law-sesame.html#:~:text=Sesame%20becomes%20the%20ninth%20food,signed%20into%20law%20in%202004.
https://www.fda.gov/news-events/press-announcements/fda-encourages-manufacturers-clearly-declare-all-uses-sesame-ingredient-list-food-labels
By Treasurer Shravya Harish
Sources
https://www.washingtonpost.com/business/2021/04/23/biden-faster-act-allergy/
https://www.foodallergy.org/living-food-allergies/food-allergy-essentials/common-allergens/sesame
https://www.nytimes.com/2021/04/26/well/eat/food-allergy-law-sesame.html#:~:text=Sesame%20becomes%20the%20ninth%20food,signed%20into%20law%20in%202004.
https://www.fda.gov/news-events/press-announcements/fda-encourages-manufacturers-clearly-declare-all-uses-sesame-ingredient-list-food-labels
By Treasurer Shravya Harish
Gluten Free Banana Chocolate Chip Muffins
In honor of food allergy awareness month, here are some allergy-friendly delicious dessert recipes!
Gluten Free Banana Chocolate Chip Muffins
Adapted By: The Pretty Bee
Yield: 14 Muffins
Ingredients:
Instructions:
Gluten Free Banana Chocolate Chip Muffins
Adapted By: The Pretty Bee
Yield: 14 Muffins
Ingredients:
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup melted vegan buttery spread or regular butter, or coconut oil
- 3/4 cup organic cane sugar
- 2 Tablespoons ground flax seed
- 6 Tablespoons water
- 2 ripe bananas mashed
- 1/2 teaspoon vanilla
- 1 cup dairy free chocolate chips
Instructions:
- Preheat the oven to 350 degrees. First line a muffin tin with parchment paper liners.
- Next make the flax eggs: combine the ground flax seed and water in a small jar or cup and set aside.
- In a large bowl, mix together the melted vegan buttery spread or coconut oil and sugar. Add the flax eggs, mashed bananas and vanilla, stirring until well blended.
- Add the dry ingredients and stir until combined. Add the chocolate chips, then stir again.
- Spoon the batter into the muffin tin, filling the cups 3/4 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before moving to a wire rack to cool completely.
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Chocolate Birthday Cupcakes
Chocolate Birthday Cupcakes (Gluten, Dairy, Egg, Peanut & Tree Nut Free)
Adapted By: Allergy Awesomeness
Yield: 12 Cupcakes
Ingredients For Cupcake:
Ingredients For Chocolate Buttercream
Instructions:
Adapted By: Allergy Awesomeness
Yield: 12 Cupcakes
Ingredients For Cupcake:
- 1 cup water
- 1 and 1/2 sticks vegan butter (12 Tablespoons)
- 1/3 cup cocoa powder
- 1 teaspoon salt
- 2 cups of gluten-free flour
- 1 and 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan
- 2 flax eggs (2 Tablespoons ground flax seeds mixed with 5 Tablespoons of water)
- 1 teaspoon vanilla extract
- 1/2 cup applesauce or dairy free sour-cream
Ingredients For Chocolate Buttercream
- 3 Tablespoons dairy-free, soy-free vegetable shortening
- 3 Tablespoons coconut oil
- 2 and 2/3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup vanilla rice milk
- 1/2 teaspoon vanilla
- pinch of salt
Instructions:
- Preheat your oven to 350 degrees F. Generously grease your pan with non-stick cooking spray, (if doing a 13x9). Or, line your cupcake tin with cupcake liners.
- In a large mixing bowl, whisk together the cake’s dry ingredients.
- In a saucepan over medium-low heat, melt your vegan butter. Add your water, cocoa powder, and dairy-free sour cream/applesauce and stir to incorporate. Take off the heat and add your flax eggs, vanilla, and then whisk in your dry ingredients. Stir until smooth.
- Pour the batter into your pan or cupcake tin.
- Bake at 350 for 15-20 minutes for cupcakes, and 20-25 minutes for the cake. Or, until the middle of the cake springs back when you touch it, and it's slightly pulling away from the edges.
- Allow the cake to cool.
- While it's cooling, make the frosting.
- Spread or pipe the frosting onto the cooled cake.
- Keep covered at room temperature, to keep the frosting from drying out.
By: Vasundhara Kulkarni
1 in 13 American children has one or more food allergies.
With the rapid rise of food allergies in the past decade, it is crucial for children to learn how to manage food allergies and be considerate of their peers who have allergies; unfortunately, many children aren't given this training in school. To kick off Food Allergy Awareness Week, we want to share with you this helpful learning resource to teach children about allergies!
Finding foods that suit dietary needs in food pantries can be difficult in the best times, but with increased food insecurity during the COVID-19 pandemic, this can be increasingly difficult. Try to find these foods to make dishes with ingredients commonly available in food pantries.
*NOTE: many of these dishes involve canned or packaged foods; though you may know that certain foods, such as beans, do not have gluten in them, make sure to check the ingredients and warnings labels on any canned or packaged foods as there may be unexpected gluten-containing ingredients or the food many have been processed in facilities that also process gluten-containing products that could lead to contamination.
Rice and Beans
Try to find rice and canned beans, which you can cook separately and then combine as a meal. The rice provides necessary carbohydrates, while the beans provide protein and fiber, and if they are salted like most canned goods, sodium as well. If you are able to find them, canned corn and fried canned meat make a great addition to this meal (be sure to check the ingredients label on any canned goods; they may have had cross-contact with gluten products).
Oatmeal
Try to find oats (be sure to check the ingredients and warnings; though gluten-free in their pure form, some oats may be processed in facilities with gluten-containing products leading to contamination) as well as canned or dried fruits, such as berries or raisins. Cook oats with water and add fruits towards the end of your cooking. If you prefer extra sweetness, try to find maple syrup or brown sugar, but the sweet fruits can be enough added sweetness for some.
Pasta
If you are able to find gluten-free pasta varieties, such as those made from brown rice, chickpea, lentil, or bean, pasta is definitely not on the foods-to-avoid list. Try to find additional ingredients such as canned sauces, canned vegetables, such as green beans, tomatoes, peas, and carrots, or meats (be sure to check the ingredients label on any canned goods; they may have had cross-contact with gluten products).
Chicken Soup
Look for chicken broth (be sure to check the ingredients label on these broths; they may contain unexpected gluten products); the Swanson company is known to have chicken, beef, and vegetable broths that are gluten-free. Look for canned chicken and others meats to taste, as well as canned vegetables such as green beans, corn, celery, peas, carrots, or potatoes (be sure to check the ingredients label on any canned goods; they may have had cross-contact with gluten products). If you have been able to find gluten-free pastas, they might make a great addition to this soup!
Fried Rice
Look for rice, or make a fresh meal out of any leftover rice by making fried rice. Look for canned vegetables such as peas, carrots, and corn (be sure to check the ingredients label on any canned goods; they may contain unexpected gluten products). Add the drained vegetables to a lightly oiled pan and stir until they start to change in color. Then add cooked rice to vegetables and mix. Finally, if you are able to find them, add gluten-free soy sauce, or fish sauce (check the label to make sure there is no cross-contact with gluten in the fish sauce) and mix once again.
By Sriya Chinthalapudi
*NOTE: many of these dishes involve canned or packaged foods; though you may know that certain foods, such as beans, do not have gluten in them, make sure to check the ingredients and warnings labels on any canned or packaged foods as there may be unexpected gluten-containing ingredients or the food many have been processed in facilities that also process gluten-containing products that could lead to contamination.
Rice and Beans
Try to find rice and canned beans, which you can cook separately and then combine as a meal. The rice provides necessary carbohydrates, while the beans provide protein and fiber, and if they are salted like most canned goods, sodium as well. If you are able to find them, canned corn and fried canned meat make a great addition to this meal (be sure to check the ingredients label on any canned goods; they may have had cross-contact with gluten products).
Oatmeal
Try to find oats (be sure to check the ingredients and warnings; though gluten-free in their pure form, some oats may be processed in facilities with gluten-containing products leading to contamination) as well as canned or dried fruits, such as berries or raisins. Cook oats with water and add fruits towards the end of your cooking. If you prefer extra sweetness, try to find maple syrup or brown sugar, but the sweet fruits can be enough added sweetness for some.
Pasta
If you are able to find gluten-free pasta varieties, such as those made from brown rice, chickpea, lentil, or bean, pasta is definitely not on the foods-to-avoid list. Try to find additional ingredients such as canned sauces, canned vegetables, such as green beans, tomatoes, peas, and carrots, or meats (be sure to check the ingredients label on any canned goods; they may have had cross-contact with gluten products).
Chicken Soup
Look for chicken broth (be sure to check the ingredients label on these broths; they may contain unexpected gluten products); the Swanson company is known to have chicken, beef, and vegetable broths that are gluten-free. Look for canned chicken and others meats to taste, as well as canned vegetables such as green beans, corn, celery, peas, carrots, or potatoes (be sure to check the ingredients label on any canned goods; they may have had cross-contact with gluten products). If you have been able to find gluten-free pastas, they might make a great addition to this soup!
Fried Rice
Look for rice, or make a fresh meal out of any leftover rice by making fried rice. Look for canned vegetables such as peas, carrots, and corn (be sure to check the ingredients label on any canned goods; they may contain unexpected gluten products). Add the drained vegetables to a lightly oiled pan and stir until they start to change in color. Then add cooked rice to vegetables and mix. Finally, if you are able to find them, add gluten-free soy sauce, or fish sauce (check the label to make sure there is no cross-contact with gluten in the fish sauce) and mix once again.
By Sriya Chinthalapudi
While the world’s foremost politicians, celebrities, epidemiologists, and journalists are abuzz about the coronavirus pandemic, there’s another issue looming in the shadows. A “hunger pandemic,” warned the head of a United Nations food agency, is likely to bring “the worst humanitarian crisis since World War II.”
Before coronavirus controlled the news, you’ll recall that countries such as Lebanon, Yemen, Venezuela, Lebanon, and Syria were suffering from high rates of chronic hunger. In war-ravaged Yemen, 20 million people are food insecure and 3.2 million women and children suffer from acute malnutrition. Research from the UN’s World Food Programme (WFP) estimates that if the WFP cannot provide the life-saving assistance needed to the Yemenis, upwards of 300,000 people could starve to death every single day for a three month period. Additionally, many UN programs that assist impoverished Yemenis could shutter because of major cuts in US aid. Although the UN and other international bodies have taken steps to combat world hunger, the coronavirus pandemic has the power to stall or even reverse that progress.
This worldwide increase in hunger is the result of a global economic recession. Loss of income, the decline in tourism, and the collapse of oil prices are all contributing factors. Due to schools being canceled, students around the world whose only guaranteed meals were from their school’s cafeteria are left hungry. It has long been predicted that countries that rely on food imports, especially the least developed countries, are the most at risk in a world food crisis.
But it’s not only developing countries that the coronavirus is taking a toll on. The pandemic has caused a rise in food insecurity in the United States. In April, 20.5 million American jobs were lost, leaving millions of families not knowing how they were going to get their next meal. The most obvious solution – expanding the Supplemental Nutrition Assistance Program (SNAP) – was an option, but was hindered by a partisan divide. Democrats argued that investing in the food stamps program, one proven to decrease hunger levels, was a safe bet and would cost much less than the Coronavirus, Aid, Relief, and Economic Security (CARES) act, a $2 trillion stimulus bill to provide economic relief. Republicans, however, believe that Democrats are using the coronavirus to leverage a permanent expansion of the food stamps program and, by extension, the welfare state. Although the Trump administration has agreed to a short-term increase in food stamp benefits, this compromise leaves millions of Americans vulnerable to food insecurity in the coming months and beyond.
While the world lies in wait for the nightmare of the coronavirus to end, there is always the possibility of a light at the end of the tunnel: the development of a vaccine by autumn, a miracle drug such as Remdesivir to help patients, and the possibility that social distancing works to flatten the curve so we can return to our normal lives. But for hundreds of millions across the globe, this nightmare has no end in sight as the hunger pandemic has the potential to continue on and worsen even after the coronavirus becomes a distant memory.
Sources
By Shreya Shivakumar
Before coronavirus controlled the news, you’ll recall that countries such as Lebanon, Yemen, Venezuela, Lebanon, and Syria were suffering from high rates of chronic hunger. In war-ravaged Yemen, 20 million people are food insecure and 3.2 million women and children suffer from acute malnutrition. Research from the UN’s World Food Programme (WFP) estimates that if the WFP cannot provide the life-saving assistance needed to the Yemenis, upwards of 300,000 people could starve to death every single day for a three month period. Additionally, many UN programs that assist impoverished Yemenis could shutter because of major cuts in US aid. Although the UN and other international bodies have taken steps to combat world hunger, the coronavirus pandemic has the power to stall or even reverse that progress.
This worldwide increase in hunger is the result of a global economic recession. Loss of income, the decline in tourism, and the collapse of oil prices are all contributing factors. Due to schools being canceled, students around the world whose only guaranteed meals were from their school’s cafeteria are left hungry. It has long been predicted that countries that rely on food imports, especially the least developed countries, are the most at risk in a world food crisis.
But it’s not only developing countries that the coronavirus is taking a toll on. The pandemic has caused a rise in food insecurity in the United States. In April, 20.5 million American jobs were lost, leaving millions of families not knowing how they were going to get their next meal. The most obvious solution – expanding the Supplemental Nutrition Assistance Program (SNAP) – was an option, but was hindered by a partisan divide. Democrats argued that investing in the food stamps program, one proven to decrease hunger levels, was a safe bet and would cost much less than the Coronavirus, Aid, Relief, and Economic Security (CARES) act, a $2 trillion stimulus bill to provide economic relief. Republicans, however, believe that Democrats are using the coronavirus to leverage a permanent expansion of the food stamps program and, by extension, the welfare state. Although the Trump administration has agreed to a short-term increase in food stamp benefits, this compromise leaves millions of Americans vulnerable to food insecurity in the coming months and beyond.
While the world lies in wait for the nightmare of the coronavirus to end, there is always the possibility of a light at the end of the tunnel: the development of a vaccine by autumn, a miracle drug such as Remdesivir to help patients, and the possibility that social distancing works to flatten the curve so we can return to our normal lives. But for hundreds of millions across the globe, this nightmare has no end in sight as the hunger pandemic has the potential to continue on and worsen even after the coronavirus becomes a distant memory.
Sources
By Shreya Shivakumar
Here are some simple gluten-free dessert recipes that are perfect for any occasion.
Gluten-Free Blondies
Recipe from Bon Appetit
Ingredients:
Instructions:
Gluten-Free Fudgy Brownies
Recipe from Delish
Ingredients:
Instructions:
By: Sarina Thapar
Gluten-Free Blondies
Recipe from Bon Appetit
Ingredients:
- 6 Tablespoons of Butter, plus extra
- 1 Cup of Chopped Nuts of Your Choice
- ¾ Cup of Almond Butter (Unsweetened and Creamy)
- ½ Cup of Maple Syrup
- 2 Tablespoons of Flaxseed Meal
- 2 Teaspoons of Vanilla Extract
- 1 Teaspoons of Kosher Salt or ¾ Teaspoons Table Salt
- ½ Teaspoon of Baking Powder
- 3 Large Eggs
Instructions:
- Preheat oven to 350 degrees and prepare a 8x8" baking dish by lining it with parchment paper, allowing some paper to hang off of two sides
- Combine the nuts and the butter and cook them in a skillet over medium heat for 5-6 minutes until butter starts to brown. Strain the butter and put the nuts to the side.
- Combine the almond butter, maple syrup, flaxseed, vanilla, salt, and baking powder with the brown butter and whisk until the mixture is smooth.
- Add the eggs one at a time, making sure to whisk after each addition. Continue to whisk the batter for 1 minute until it is smooth.
- Add 3 tablespoons of nuts into the batter and pour the batter into the prepared baking dish. Use the remaining nuts to top the dish.
- Bake the blondies for 18-22 minutes in the oven.
- Let cool, cut into squares, and enjoy!
Gluten-Free Fudgy Brownies
Recipe from Delish
Ingredients:
- 3/4 Cup of Unsweetened Cocoa Powder
- 1/2 Cup of Almond Flour
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Kosher Salt
- 1/2 Cup of Almond Butter
- 1/2 Cup of Coconut Sugar
- 1/3 Cup of Honey
- 1/4 Cup of Extra-Virgin Olive Oil
- 2 Large Eggs
- 1 Teaspoon Pure Vanilla Extract
- Sea salt
Instructions:
- Preheat the oven to 350 degrees and prepare a 8x8" baking dish by lining it with parchment paper.
- Whisk the cocoa powder, almond flour, baking soda, and salt in a large bowl
- In another bowl, whisk the almond butter, coconut sugar, honey, oil, eggs, and vanilla until the mixture is consistent. Stir the dry ingredients into this mixture until combined. Be careful not to overmix.
- Pour into the prepared baking dish and bake for approximately 22 minutes or until a toothpick inserted into the center of the dish comes out crumb-free.
- Sprinkle with sea salt, let cool, and cut into squares.
- Enjoy!
By: Sarina Thapar
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