Food Allergy Episodes

In this episode, Tracy dives deep with Chef Keith Norman, food safety manager and assistant executive chef at South Point Casino, Las Vegas. Together, they explore the critical need for serious, team-centered approaches to food allergies and celiac disease in hospitality. Chef Keith shares how he bridges food safety training, front-of-house and back-of-house teamwork, and proactive communication with guests to ensure everyone with dietary restrictions can dine safely and joyfully. The episode explores the impact of ongoing allergen education, practical training strategies, and the importance of early and detailed attendee communication for seamless event execution. For chefs, planners, and anyone tasked with feeding groups, this is an essential listen on how creating an inclusive and safe dining environment is not just good practice—it’s also great for business.

Ruchi Gupta - Food Allergy Awareness Month

From first selling sausage for a local 4th of July Festival in 1990, Loree Mulay Weisman is proud to run the 31-year-old food company that sells all products that are clean, paleo-friendly, gluten-free, and top 8 allergen-free. Though the ingredients are now “on-trend” her recipes are from her family’s centuries old tradition. Learn how Loree ensures her food is certified allergen-free and how that allows everyone to eat together. She shares how she sources pork and beef, has been successful in marketing the products, and where to buy them in stores and for food service.

You’re managing a busy restaurant, hotel, or event. A customer’s life might depend on what’s put in front of them—are your menus, staff, and processes truly allergy-safe? Hear how technology, practical training, and proactive communication can turn food allergy risk into a seamless dining experience. Shandee Chernow has taken her knowledge and personal experience with life-threatening food allergies to create a business that is revolutionizing dining for allergy sufferers and restaurant owners. As founder and CEO of CertiStar, Shandee shares her story, including a traumatic reaction, explains the anxiety and frustration that come with eating out with a life-threatening food allergy, and how technology can help both restaurant owners and food allergic guests feel safer in the dining experience. They discuss the challenges of static menus, the hidden risks in ingredient sourcing, and why offering genuine choices—not “boring chicken”—matters. With actionable tips on cross-contamina…

Kathy Hester, a plant-based chef, cooking instructor, and author of 11 cookbooks, joins Tracy to discuss making healthy eating more accessible and delicious at meetings and events. They dive into the nuances of various dietary practices, including vegan, vegetarian, and plant-based diets, and provide practical advice for event planners on how to cater inclusively. Kathy shares her journey in plant-based eating and offers tips on preparing flavorful, satisfying dishes without common allergens like gluten. They also discuss the importance of understanding and respecting dietary preferences, reducing inequalities, and promoting good health through thoughtful menu planning.

As parents of a food allergic child, Dave Bloom as his wife wanted to ensure their daughter was safe in her classroom so they created a list of snacks that were safe for her and shared it with other parents and the school. That original list 14 years...

The Cost of Having a Food Allergy for Individuals, Families and Companies is Extremely High

Attorney Mary Vargas talks about civil rights for employees and guests with dietary needs.

A conversation with mom, wife and advocate who is helping others live with food allergies