Food Allergy Episodes

July 1, 2026, was a historic day for food allergy safety in America. California's ADDE Act — the Allergen Disclosure for Dining Experiences Act — officially takes effect on July 1. It's the first law in the United States to require chain restaurants to list the Top 9 major allergens directly on their menus. Named for Addie Lao, a nine-year-old food allergy advocate who dreamed of eating at a restaurant without fear, this law is a landmark. And it matters far beyond the restaurant industry. ...

If you walk into a restaurant or an event and hear, ‘Oh, it should be fine,’ this episode is your reality check. Hear what really happens when ‘normal’ isn’t safe—straight from someone who’s navigated 30+ food allergies for decades. You’ll learn why transparency before, during, and after the meal saves lives, and discover powerful steps to make every guest at your event seen, safe, and actually included.” Tracy welcomes Lindiwe Lewis—UK-based founder of Behind the Allergy, living with 30+ anaphylactic allergies for over 30 years. Together they reveal what’s happening inside the mind of a food-allergic guest, from anxiety and self-protection to the relief when real inclusion finally happens. Discover why proactive communication, visible hygiene protocols, and championing clear allergy policies aren’t just “nice-to-haves”—they’re essential for every event, every meal, every guest. Loaded with quotable wake-up calls, practical tips, and stories both sobering and inspiring, this episod…

If you think menu labels are enough to keep guests with allergies safe at your next off-site event, think again. This episode reveals why event safety is about more than just what’s on a card—and how off-premise caterers can transform both hospitality and health outcomes with intentional planning, staff culture, and real collaboration with planners. You’ll hear actionable ways catering teams prep for the unexpected, ensure everyone from kitchen to service is looped in on every restriction, and design allergy-friendly options that look and taste as good as the original plate. Get a candid look into high-volume, off-premise catering, where field kitchens and unpredictable venues mean cross-contact risks lurk everywhere. Learn why hospitality is about valuing every guest—not just those without restrictions—and how a thoughtful culture inside your team can be the difference between a memorable meal and a dangerous mishap. From communication strategies that catch last-minute allergy dis…

If you think dietary management is only about collecting meal preferences on a registration form, think again. This episode reveals how a collaborative UK task force is transforming the way events keep guests safe—from implementing legal dietary definitions to ensuring a trained champion is always on hand. You’re responsible for 60 events a year, each with members, children, and high‑stakes dietary risks. Hear why UK organizers say it’s time to put egos aside—and put attendee safety first.

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.

When Kerry Washington recently shared on Jimmy Kimmel Live that she often eats in bathrooms at high-profile events because her food allergies aren’t taken seriously, the allergy community felt it. And when FARE posted that clip, Jo Frost — who lives with life-threatening anaphylaxis herself — commented, “hear you and see you @kerrywashington DITTO.” That one word — DITTO — carried decades of lived experience. In this episode of Eating at a Meeting LIVE, Jo and I talk about what it really means to navigate everyday life — restaurants, airplanes, school cafeterias, and event spaces — when a trace amount of nuts, shellfish, or airborne particles can shut down your body. Jo has survived more anaphylactic shocks than she’s willing to count. She’s been dismissed in restaurants, pushed back on by airline crews, and told “it should be fine,” even when the stakes were life or death. She’s also been sounding the alarm for years, insisting that ignoring anaphylaxis is as dangerous as “p…

If you think dietary needs are a niche—think again. Nearly 60% of Americans struggle with food-related restrictions, sensitivities, or ethics, and “making do” won’t cut it for your events. In a frank and eye-opening conversation, Tracy Stuckrath welcomes back author and food allergy advocate Amy Graves to unpack what it really means to serve the “hidden consumer”—from allergies and Alpha-gal to disabilities and ethical eaters. Learn why merely “accommodating” dietary needs is outdated, how ignoring inclusivity can cost events thousands, and how transparency and accessibility build trust (and loyalty). Discover real examples, tactical tips for event professionals, and why making every meal truly inclusive is about more than just a menu—it’s about belonging.

Ever wondered if your caterer’s food safety sign-off really keeps your guests safe? With public health agencies scaling back, the responsibility for outbreak prevention is shifting to kitchens—and to the event teams who hire them. This episode delivers actionable solutions to protect your attendees (and your reputation) when regulation alone isn’t enough. Tracy Stuckrath is joined by Chef Keith Norman—allergen awareness trainer and food safety manager at South Point Hotel Casino & Spa—to reveal what you should be asking your venue before your next event, how training and transparency beat rulebooks, and the real-world impacts of new allergen labeling laws.

When it comes to traveling with food allergies, knowledge truly is power. In this episode, I’m thrilled to welcome Lianne Mandelbaum, founder and CEO of No Nut Traveler, and Gwen Smith, Editor of Allergic Living Magazine to unpack the new Allergic Living's Airlines and Allergies Guide—a comprehensive resource designed to empower travelers living with food allergies. Together, we dive into the immense behind-the-scenes detective work that went into gathering up-to-date airline policies, emergency procedures, and the reality of onboard meals (spoiler alert: don’t rely on them!). We also discuss the impact of regulations like pre-boarding rights and FAA rules for epinephrine auto-injectors, as well as why meeting planners and travel professionals should engage with this guide to ensure safer, more inclusive journeys. Listen to hear inspiring advocacy stories, surprising research findings, and tangible tips for keeping every traveler safe in the sky.

Tracy is joined by Dr. Amanda Whitehouse, a licensed psychologist, food allergy anxiety and trauma expert, and host of the "Don't Feed the Fear" podcast. Together, they delve into the connection between food allergy safety and mental health, exploring why true safety must go beyond physical risk to also address the anxiety, trauma, and emotional well-being of guests. Dr. Whitehouse shares expertise from her clinical practice and lived experience as a food allergy parent, offering practical methods for event planners to support attendees’ mental and emotional security—from discreet advance communication to strategies for fostering belonging and understanding.

How does being a food allergy mom change how you plan an event menu? This episode, Tracy talks with two powerhouse event planners—Colleen M. Earley, CMP, HMCC and Jessica Hiemenz-Woodbury, CMP, CMM, DES—who are blending personal experience with professional expertise to reshape how we think about food at events. Both are long-time event pros. Both are moms. Both know what it’s like to sit at a banquet table hoping the kitchen gets it right—because their children’s safety (and their own, in Jessica’s case) depends on it. Together, we talk about: • Planning with intention when food allergies are part of your family • Why checklists and contracts aren’t enough • What inclusive F&B really means from both sides of the table • How planners can lead change—even when they don’t control the kitchen Jessica brings her insight as a mom of two kids with multiple food allergies— dairy, eggs, sesame, pea protein, lentils, and all nuts—an event strategist, a vegan, and past PCMA New …

March is all about celebrating inspiring women in food and beverage, and I’m thrilled to kick off Women’s History Month with Denise Baron Herrera, co-founding chef and Chief Culinary Officer at Burton’s Grill and Bar and Red Heat American Tavern. Denise’s journey is not just about crafting memorable menus but also about leading the industry in food safety and allergen awareness. In this episode, we explore how Burton’s became a gold standard for scratch kitchens, safe dining, and true menu inclusivity—years before it became industry buzz. Denise shares the challenges, triumphs, and strategic decisions behind their allergen protocols, the power of staff training, and why saying “yes” to every diner is their mantra. Listen in for Denise’s advice for operators, her commitment to food inclusion, and the heartwarming guest stories that make it all worth it. Plus, find out what fresh food means to her and what accomplishment she treasures most.

Join me for an eye-opening conversation with attorney Laurel Francoeur, a fierce advocate for food allergy and disability rights, as we dive into the real-world challenges of creating safe, inclusive environments for those with dietary needs. 💼✨...

On this week's episode of Eating at a Meeting, I'm excited to welcome two incredible experts, Disability Rights Attorney Mary Vargas, and Hospitality Attorney Joshua Grimes, for an in-depth discussion on the Walt Disney Parks and Resorts US Inc. and...

After a whirlwind summer of meetings and events, Tracy brings you the latest, most crucial food news every meeting professional needs to know. Titled "Ripped from the Headlines: Food News You Can't Ignore for Your Next Event," dives into recent...

With the growing prevalence of diverse dietary needs and preferences, designing event menus that satisfy everyone can be challenging. Join our seasoned experts as they share strategies to craft inclusive, flavorful meals that accommodate a wide range...

Can your kitchen really say it’s covered when someone reports a food allergy—or have you left a legal gap just waiting to land you in court? Hospitality attorney Ryan Gembala joins Tracy for a reality check on the legal liabilities of allergen mishandling, revealing why training every staff member and documenting those efforts could mean the difference between a defensible incident and a catastrophic lawsuit. Through cautionary tales drawn from real lawsuits, you’ll see what happens when policies go ignored, why “the general manager knows” is never enough, and how event planners, hoteliers, and restaurateurs must communicate and document at every stage—from written contracts to the final buffet label. Walk away with specific action steps and a lawyer’s perspective on best practices that don’t just check the box but genuinely reduce your legal exposure. If you’re responsible for food service, whether in meetings, restaurants, or hotels, this practical guide will help you build susta…

Tracy is joined by Amy Graves, owner of Hidden Consumer Consulting and author of the upcoming book The Hidden Consumer. Together, they explore the overlooked world of consumers with unrecognized allergies and disabilities, and the systemic barriers they face in the food service, food service accessibility, and events industry. Amy shares her deeply personal journey navigating life-threatening corn allergies and limited mobility, shedding light on how current food labeling, event planning, and hospitality practices still exclude millions of Americans. This episode tackles the realities of negotiating insufficient accommodations at hotels and conferences, the challenges of advocating for invisible needs, and the urgent need for sustainable, transparent solutions in food manufacturing. Tracy and Amy outline actionable strategies for meeting planners and…

Join me for a special episode of the #EatingAtAMeeting podcast! 🎙️ On the 33rd anniversary of the Americans with Disabilities Act (ADA), I am thrilled to have Attorney Laurel Francoeur as my guest. 🎉 She will highlight a crucial topic...

Join me as I celebrate the 200th episode of my Eating at a Meeting podcast with a special gathering of previous guests. In this milestone event — Holy Moly! 200 episodes — we will engage in a dynamic discussion on the current state of food and...

The number of confirmed cases of meat allergy — Alpha Gal Syndrome — has risen from only 12 in 2009 to 34,000 in 2019. Unlike other food allergies, alpha-gal symptoms can occur HOURS after eating meat, making the diagnosis a very tedious and long...

Food Allergy Awareness Month Epsiode If you were to look at a group of people would you be able to point out the ones who have food allergies or celiac disease? Probably not. They don’t look different from others standing next to them. This is great...

In this episode, I had the pleasure of speaking with Amanda Warren, Director of School Nutrition in Virginia and a dedicated advocate for food allergy awareness. Together, we dive deep into her journey navigating Alpha-gal Syndrome, the tick-borne condition that has transformed her professional and personal life. Amanda shares her incredible experience with food allergies, the alarming delays in allergic reactions, and the pressing need for transparency and accuracy in food labeling. We discuss the nuances between terms like vegetarian, vegan, and plant-based, the challenges posed by FDA regulations, and Amanda’s proactive approach to enhancing scratch-cooked meals and sustainability in school programs. Our conversation also touches on her inspiring advocacy efforts and the importance of education and collaboration between individuals and medical professionals to ensure safer and more inclusive dining experiences for everyone.

Heather Landex is Food Safety Expert, Inclusivity Consultant & Trainer for Restaurants & Food Service Industry in Denmark