Celiac Disease Episodes

If your food pantry’s shelves don’t reflect the needs of 21 million gluten-free Americans—or you assume guests will ‘just figure it out’—it’s time for a reality check. This episode reveals why transparency, education, and intentional sourcing are the keys to serving every member of your community safely and affordably. Carla Carter, Director of Education & Programs at the National Celiac Association, shares practical insights from decades on the front lines of gluten-free advocacy. Discover the hidden challenges of feeding gluten-free—at home, at events, and in food pantries—why communication trumps good intentions, and what it really takes for both families and organizations to bridge the affordability gap. Learn how one well-intentioned restaurant got it wrong, what food pantries need to know before donating, and how a national movement for equitable access is gaining momentum.

If you’ve ever wondered why hotels still serve nut muffins at a "nut-free" event or why gluten-free attendees secretly dread the buffet, this episode unpacks exactly where things go wrong—and how you can set a new standard for safety and inclusion at your next gathering. Hear candid stories, latest allergy stats, and the must-know laws reshaping food and beverage for everyone.

This week, I’m joined by Ashley Orr, owner of Sweet Nothings Bakery and Cafe in Raleigh, NC. Her entire business is 100% gluten-free—and yet she operates out of a shared commercial kitchen. That’s what makes this episode so important. Ashley breaks down how she avoids cross-contact, keeps her equipment and ingredients separate, and builds trust with her gluten-free and celiac customers through strict safety protocols. She’s doing what many large venues claim they can’t do—and she’s doing it brilliantly. 🎧 We talk about: ✔️ Running a safe GF bakery in a non-dedicated kitchen ✔️ Setting up SOPs that actually protect guests ✔️ Why clear labeling and transparency matter more than buzzwords ✔️ What planners, caterers, and chefs can take from her model Whether you plan events, serve food, or just want to better understand the needs of gluten-free guests, this one’s worth a listen.

Imagine this: You're out to dinner with your staff. One of them has celiac disease. The server doesn’t know what gluten is. The kitchen isn’t sure either. That moment? It sparked real change in Illinois. In this episode of Eating at a Meeting, Tracy talks with State Senator Sally Turner, the powerhouse behind Illinois Senate Bill 1288—a bill that will make Illinois one of the safest places to dine out if you live with celiac disease. It’s a big deal. This new law, signed by Illinois Governor JB Pritzker on August 1, 2024, requires ALL food service safety managers in the state to be trained on celiac disease, gluten-free protocols, and preventing cross-contact. Senator Turner shares how a personal connection turned into statewide action—and why this matters not just for restaurants, but for anyone planning events, catering menus, or feeding guests. Because safety shouldn't depend on luck. It should be built into the system.

In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease. An event planner recently posted that the kitchen at her event venue “doesn’t accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggest...

At the end of Food Allergy and Celiac Disease Awareness Month in May, Tracy was thrilled to chat with Benji Koltai, co-founder and CEO of Galley.  On this episode, Benji brings his personal journey with Crohn’s disease and gluten intolerance, pairing it with his tech expertise to revolutionize food safety from the inside out. We dive deep into what “recipe first, people always” truly means—exploring how a digital recipe system transforms food safety, allergen awareness, and food waste in kitchens from hotels to college dining.  Benji shares how Galley empowers foodservice teams—reducing food waste, streamlining operations, and making dining safer for everyone with dietary needs. Listen in to discover powerful stories from clients, the real numbers behind food waste savings, and how a single source of culinary truth can change the guest experience and bottom line. Benji’s insights on technology, transparency, and compassion are game changers.

What does it really take to feel safe, heard, and included when you’re dining with celiac disease? In honor of Celiac Awareness Month, this episode of Eating at a Meeting brings real talk—and real solutions—to the table with two powerhouse advocates: Kayla King (@celiacwithkayla) and Gabby Hemond (@noglutengabby). Kayla is a certified nutrition coach, Restaurant Growth Lead at Fig, and founder of the MyMeal app. Diagnosed at 8, she’s spent over 17 years navigating celiac disease and is now helping others eat confidently through honest restaurant reviews, advocacy for stricter labeling, and tools for safer dining. Gabby hosts the Celiac Disease Foundation's Celiac Teen Talk, a virtual meet-up series for teens navigating the gluten-free lifestyle. Diagnosed in 2020, she’s built a vibrant community by sharing personal stories, travel tips, and practical advice to help others—especially young people—feel empowered and supported. Together, we’ll explore the realities of eating out…

Amidst troubling reports of food recalls and safety violations, including salmonella in Quaker Oats products and a deadly listeria outbreak at a Boar's Head facility, this week’s episode of Eating at a Meeting dives into how consumers — and...

🎉🍽️ Join me LIVE on "Eating at a Meeting" as we wrap up Celiac Disease Awareness Month with a powerful episode titled "The Critical Need for Clarity in Feeding Guests with Celiac Disease." I’m thrilled to welcome Erica Dermer from Celiac and...

If you thought going gluten-free meant missing out on bold flavors, think again. Executive Chef Sarah Thompson proves that authentic coastal Mexican cuisine not only excites the palate—it also welcomes every guest, regardless of dietary needs. From celiac diagnosis at 17 to running one of Las Vegas' most vibrant kitchens, she shares how a commitment to inclusivity, ingredient integrity, and flavor can elevate both casual nights out and high-profile events. Whether you plan group dinners or just dream about masa and mole, this episode offers a masterclass in operational excellence and guest care. Sarah is a two-time James Beard Award - Best Chef SW nominee.

What if finding a safe place to eat with celiac disease was as easy as a few taps on your phone? Kayla King was just nine when she was diagnosed, growing up constantly on guard around food—and sometimes even binging whenever she actually found safe treats. Instead of letting her diagnosis limit her life, Kayla turned her obsession into innovation, founding MyMeal: a game-changing app helping people with dietary restrictions find restaurants that truly “get it.” She partners directly with Colorado eateries, digging into every ingredient, training staff, and building filterable allergy menus so diners can order with confidence—and even enjoy the same menu experience as anyone else. Kayla’s journey—from childhood advocacy and disordered eating to CEO—is proof that one woman’s struggle can lead to inclusive dining for an entire community. MyMeal isn’t just an app. It’s a movement for safer, smarter, and more welcoming meals out.

Erica Dermer - Celiac Beast