College student dies from hidden peanuts in meal

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A fatal dining experience at a familiar restaurant claimed the life of a Texas college student after an undisclosed recipe modification introduced peanuts to a dish she had safely enjoyed before.

Alison Pickering, a 23-year-old Tarleton State University senior approaching graduation, chose a restaurant she trusted for a first date, given her severe peanut allergy that had been present since her preschool years.

Soon-to-be college graduate died from allergic reaction on first date after restaurant she visited regularly secretly changed menu https://t.co/0tqhmWqGsr pic.twitter.com/FmBoZ40M7s

— New York Post (@nypost) November 28, 2024

During her May 12, 2023 dinner date, she ordered her usual mahi mahi dish at the unnamed establishment. However, the kitchen had recently incorporated peanut sauce into the recipe without informing the serving staff.

“She took a few bites, realized something was wrong,” Grover Pickering said.

After experiencing symptoms, Alison used her EpiPen and managed to reach nearby paramedics, but her condition rapidly deteriorated.

“Somewhere along the way things went downhill,” the heartbroken father said.

She lost consciousness and subsequently passed away. According to her obituary, she succumbed to a “severe anaphylactic shock from ingesting peanuts that were not disclosed on the restaurant menu.”

Eighteen months following their daughter’s passing, her parents are advocating for improved allergen awareness in restaurants.

“We would love to see more done to make wait staff and patrons aware,” Joy Pickering told CBS Texas.

TX college student Alison Pickering died from a food allergen exposure on a first date, while at a familiar restaurant. Her parents share her story & their mission to get full restaurant menu ingredients. The Pickerings are right, it is time for change. #foodallergies

— Allergic Living (@AllergicLiving) November 27, 2024

The initiative aims to enhance communication about recipe modifications, particularly regarding allergens, throughout Texas restaurants.

“To determine what guidelines could be put in place to help restaurants have better communication to their customers as far as ingredients, much like labels on grocery store items you buy,” Grover Pickering added.

Joy Pickering expressed optimism about their mission, stating, “I know we’re going to save lives by doing this.”