Worcester, MA – July 22-23, 2017
When & Where
July 22 & 23, 2017
10:00 am – 4:00 pm on Saturday the 22nd
10:00 am – 3:00 pm on Sunday the 23rd
Concessions open for beverages only.
Safety is Our First Priority
By entering the exhibit hall, you are accepting the following:
The show is not 100% free from any potential allergen, as it is hosted in a multi-use venue. All visitors must be aware of their health situation, take appropriate precautions and carry necessary medication.
The show is meant to meet the needs of people with a diverse array of health conditions. All products are gluten free however, many booths do contain other allergens.
Not all items at the show are certified gluten-free. Also, some items are made in shared facilities but meet certification and government requirements. It is up to each individual to read labels before using, consuming or purchasing products.
You know your health situation better than anyone else. If you are not able to tolerate a product, do not sample.
The products and advice of exhibitors are not endorsed in any way by the show organizers. Show organizers take no responsibility for discussions between visitors and exhibitors, nor for any situation that may occur as a result of those conversations.
Class:"Food Sensitivities and the Gut" It is really difficult to live in a world that is full of toxins. These toxins surround us everywhere we go. They are even in our food, which means we put them in our gut. Through the use of muscle testing, we can find out the foods your gut is most sensitive to and toxic from, and guide you on your path to optimal health. This presentation will be interactive and enjoyed by all.
Class:“Tips, Tricks and Techniques with the Gluten Free Chef” Gluten free cooking and baking does not have to be stressful and tasteless. Learn the art of blending gluten-free ingredients properly for breads, pie crusts and creative coatings. This class will have you enjoying your gluten-free voyage back to health and happiness.
Class:"Gluten: The Gut, Brain & Skin Connection" Learn how gluten and other foods can impact every aspect of your health. Nadine will discuss how you can maintain or regain your health using food as medicine.
Class:"Simple Paleo Cooking" Chef Amy Fothergill will teach you the basics of how to make simple paleo dishes that are big on flavor and nutrition. She will share some of her favorite family recipes, which can be made all year round. You will learn how to make substitutions for grains (including gluten), dairy and sugar.
Class:"Traveling the world with food allergies" The presenters will discuss tips for successful food allergy travel in the United States and abroad, as well as lessons learned traveling with multiple food allergies.
Class:"Celiac Disease: Past, Present and Future" This presentation will discuss the history of celiac disease, current management and future therapies.
Class:"Planning for Healthy Meals" In this presentation, Mia will walk through 10 of her favorite dairy-free, gluten-free, veggie-centered meals that she regularly makes for her family of five. She will bring you behind the scenes so you can learn how to make healthy meals in a way that is realistic and sustainable. Be ready to take out your calendars and do some onsite planning. There is no point to just listening and learning. Mia is all about taking action!
Amanda Moore, MSHS
Amanda Moore is a FARE Boston Community Engagement Council member and a graduate of the George Washington University Master’s of Health Science program. She spends her days working in the biotech industry but also maintains a website and blog devoted to navigating the world safely with severe food allergies (www.allergicawayandafraid.com). She promotes education and self-reliant preparation to ensure food allergy limitations do not hinder the everyday nor more adventurous life experiences. Amanda has survived anaphylactic food allergies since she was 3 years old.
Amy Fothergill was trained at Cornell University’s School of Hotel Administration. She never thought her culinary skills would be necessary to manage her family’s special diet but has found her cooking knowledge has come in handy. Currently she is a cooking instructor, consultant, blogger, and author of a gluten-free cookbook, The WarmKitchen. She lives in the San Francisco bay area with her husband and two children.
Jaclyn Debs, DC
Dr. Jaclyn Debs completed her Doctor of Chiropractic degree at Logan University in St. Louis, Missouri. She was awarded the Chiropractic Science Division excellence award upon graduating.
Dr. Jaclyn has been working in a family wellness practice since graduation. She enjoys getting infants started on the right journey towards health and wellness through chiropractic.
Dr. Jaclyn enjoys continuing her education and attends seminars on chiropractic treatment of the pediatric and pregnant patients.
She is a member of the Massachusetts Chiropractic Society and International Chiropractic Pediatric Association.
As part of a chiropractic family, Dr. Jaclyn has been receiving chiropractic care since she was 7 days old.
In her spare time she enjoys hiking, working out, reading, skiing, and serving at her church.
CEO, The Gluten Free Media Group
Jen Cafferty is “all things gluten free.” As founder and CEO of The Gluten Free Media Group, Jen is a nationally recognized expert on connecting gluten-free brands to consumers in ways that help everyone live a better lifestyle. Not only does Jen run the largest gluten-free media group in the US, she and her family follow restricted diets due to a variety health concerns. With years of experience living a gluten-free lifestyle, Jen’s opinion has become the “seal of good housekeeping” for many brands, and she is considered to be one of the foremost experts in gluten-free living in North America.
As a Certified Health Coach and Chef, Jen frequently teaches lifestyle classes, writes articles and collaborates on gluten-free projects. Through the consulting division of her company, Jen collaborates with numerous CPG brands and retailers to ensure they are attaining their full marketing potential when reaching the free-from customer. Combining her personal and professional experience, Jen Cafferty truly has become a proponent for gluten-free and allergen-friendly living. For more information or to schedule an interview, contact Jen Cafferty at email@example.com or 847-217-1317.
Marie Malloy is the National Director of Community Engagement Programs for Food Allergy Research and Education (FARE). FARE works on behalf of the 15 million Americans with food allergies, including those at risk for life-threatening anaphylaxis. Currently, she is overseeing the launch of food allergy awareness initiatives in nine cities across the country, including Boston. Marie is based in Connecticut and has a 14-year-old son who is allergic to sesame and tree nuts.
Mia Moran envisions a world where kids crave salads, moms feel healthy and energetic, and the whole family feels fabulous after every meal — and she hopes you will join her on the journey. Once 85 pounds overweight and exhausted with 3 small children, Mia turned to a gluten-free diet to lose the weight. She was surprised to find she also had boundless energy, and eliminated life-long allergies and ailments brought on by a gluten intolerance she had no idea she had. Soon afterward, she dedicated herself to helping her daughter feel better. Now she teaches simple solutions for moms to eat clean, gluten-free foods, and create a more peaceful family rhythm around meals. Mia is a best-selling author, speaker, blogger, and most importantly a wife and mom.
Myron H. Brand, MD
Dr. Brand is currently on the teaching staff at Yale University School of Medicine where he is a Clinical Professor of Medicine. He is the Medical Director of the Yale-Shoreline Endoscopy Center in Guilford, Connecticut. He attended medical school at the University of North Carolina School of Medicine where he graduated in 1972 as a member of Alpha Omega Alpha honor medical society. He completed his postdoctoral training in Internal Medicine and Gastroenterology at Yale in 1977.
Dr. Brand has received the Best Teacher Award by the Yale Gastroenterology section on three occasions. He is a Fellow of the American College of Gastroenterology and served three terms as Governor of the college representing Connecticut’s gastroenterologists on state and national issues. While governor, he received the Freshman Governors Award for service to the college. He has been awarded mention in “The Best Doctors in America” database and voted by his peers to Connecticut Magazine’s “Best Doctors” annual award every year from 2011 to date.
Nadine Grzeskowiak RN, BSN, CEN
Founder of Gluten Free RN, Celiac Nurse Consulting, Professional Expert Speaker, Author of DOUGH NATION, Podcast: Gluten Free RN
Robert Landolphi is a 1991 graduate of Johnson & Wales University with a Bachelor of Arts Degree in Culinary Arts and Food Service Management. He also completed a Certified Culinary Arts Instructor program at Central Connecticut State University. Rob has enjoyed a variety of food related occupations including several years as a Wedding Coordinator/Banquet Manager at Glastonbury Hills Country Club, and owner and operator of the Sugar Shack Bakery in Storrs, Connecticut. He currently serves as a Certified Culinary Arts Instructor and Manager of Culinary Development with the University of Connecticut. Rob is a member of The National Association of College and University Food Services, the American Culinary Federation, Slow Food International and the National Restaurant Association. Rob has entertained audiences all the country with his unique cooking style, personality, and down to earth, yet informative demonstrations.
Rob’s media credits include producing and hosting the “Mangia Radio” show, 91.7 FM-WHUS, and writing and hosting the cooking show “Food for the Journey.” He appeared on Food Network’s “How Do You Iron Chef?” promotion program while hosting the University of Connecticut’s Annual Culinary Olympics, and on the new cable food program “Boy Meets Still.” Rob has appeared on CBS “The Early Show” to demonstrate the intricacies of gluten free cooking during their “allergy free cooking” week. Local appearances have also been made on WTNH “Connecticut Style” News, NBC 30 News and the “Better Connecticut” talk show program. He has also been interviewed on numerous “Food Talk” radio programs, including “Everyday Food” on the Martha Stewart Living Satellite Channel, and has shared recipes and industry food trend information with many magazines and newspapers nationally.
Rob is married and has three young sons. He was introduced to the gluten free lifestyle in the year 2000, when after a lengthy illness, his wife was finally diagnosed with celiac disease. Since that time he has made it a personal mission to create and perfect gluten free recipes which will satisfy even the harshest of critics, including those who do not NEED to be wheat and gluten free. He is the author of “Gluten Free Everyday Cookbook”, “Quick Fix Gluten Free Cookbook”, and “Cooking Light” Gluten Free Baking.