The dance community in New York City and beyond is in mourning following the untimely death of 25-year-old professional dancer, Orla Baxendale. Baxendale tragically passed away on January 11th due to a severe allergic reaction to a cookie. The cookie, sold by Stew Leonard’s in Connecticut, contained peanuts, an ingredient that was not listed on the packaging. This heartbreaking incident has sent shockwaves through the dance world and raised critical questions about food labeling and allergy awareness.
Orla Baxendale was a vibrant and exceptionally talented dancer who had quickly become a recognized figure in the competitive New York dance scene. As her dance instructor, Guillermo Asca from the prestigious Ailey School of Dance, poignantly stated, “For someone to leave us so young and so soon at the height of career is a tragedy.” Asca remembered Baxendale as “vibrant, dynamic, kooky, someone who didn’t take herself seriously but took work seriously,” highlighting her dedication and effervescent personality.
Baxendale’s journey to New York began in the United Kingdom, where she honed her skills in Irish step dancing. Her exceptional talent earned her a scholarship to the Alvin Ailey School in 2018, a pivotal moment that brought her to the heart of the American dance world. For two years, she trained rigorously under Asca and other esteemed instructors, nurturing her passion and refining her technique. This dedication paid off when she joined Momix, a renowned dance company based in Connecticut, marking a significant milestone in her burgeoning professional career.
“You see talent. You want to nurture, give that student the most opportunity they have to make it. That’s a success for us,” Asca reflected, emphasizing the fulfillment educators feel in guiding promising dancers like Orla Baxendale. Her rapid ascent in the dance world was a testament to her hard work, natural ability, and infectious enthusiasm.
Tragedy struck unexpectedly during a tour performance two weeks prior to her passing. While staying at a rental home in Connecticut with friends, Baxendale, who had a known and severe peanut allergy, unknowingly consumed a Vanilla Florentine cookie. These cookies, manufactured by Cookies United and repackaged by Stew Leonard’s, were available in the home. Crucially, the packaging failed to declare peanuts as an ingredient.
According to her family’s attorney, Marijo Adimey, Baxendale took a single bite, believing the cookies to be safe. She immediately suffered a severe allergic reaction. Her friends acted quickly, rushing her to the hospital and administering her EpiPen, but tragically, their efforts were in vain. “With one simple sticker on a plastic package, their daughter would be alive,” Adimey stated, underscoring the devastating and preventable nature of this loss.
The Baxendale family, understandably heartbroken, is now pursuing legal action. Attorney Adimey explained, “They’re too distraught to speak. They want this story out so it doesn’t happen again,” emphasizing their desire to prevent similar tragedies and advocate for improved food safety standards.
The impact of Orla Baxendale’s passing extends far beyond her family, deeply affecting the Ailey School and the wider dance community. “For the Ailey community it was devastating,” Asca shared, highlighting the profound sense of loss felt by her peers and mentors.
The Ailey School released a heartfelt statement acknowledging Baxendale’s significant contribution and the void her absence leaves: “The Ailey School is deeply saddened by the untimely passing of alumna Órla Baxendale… Since then, she had become an integral part of the New York dance world, pursuing her passion, shining her bright light, and doing what she loved most… Her loss will be profoundly felt by her friends, colleagues, and all who knew her. We will remember her for her joyful spirit and boundless talent. Our thoughts are with her family at this devastating time. Rest in peace, dear Órla.”
In the wake of this tragedy, the importance of clear and accurate food labeling has been thrown into sharp relief. Attorney Adimey emphasized the need for mandatory state and federal regulations regarding packaging and labeling, arguing that such measures are essential to protect individuals with allergies.
Stew Leonard’s has since issued recalls for both Vanilla Florentine and Chocolate Florentine cookies due to undeclared peanut and egg ingredients. While these recalls are a necessary step, they come too late for Orla Baxendale and serve as a stark reminder of the potentially fatal consequences of inadequate food labeling. Orla Baxendale’s legacy will live on through the memories of those who knew and admired her, and her tragic story serves as a powerful call for greater vigilance and responsibility in food safety practices to protect vulnerable individuals with food allergies.
